Tag Archives: single mamas

Candied Chicken…A Definite Crowd Pleaser!

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Ingredients

Chicken options, with skin and bone-in:

1 cut-up chicken

6 chicken breasts

1 package thighs and legs

Salt and Pepper

Olive oil

Paprika

Candied Sauce:

½ cup honey

½ cup soy sauce

½ cup ketchup

4 tablespoons brown sugar

3-5 garlic cloves, crushed

candied sauce ingredients-001          candied sauce-001

It’s as easy as One, Two, Three!  Let’s get to cookin’!

If I have the time, I will usually refrigerate the chicken for a few hours before cooking.  This allows the flavors to soak into the chicken pieces.

Place the rinsed chicken parts in a glass Pyrex dish.  Season with olive oil, salt, pepper and paprika.  Sprinkle garden herbs, my favorite to use here is French thyme, on the chicken; set aside.

candied sauce poured-001             glazed chicken-001

In a large bowl combine the honey, soy sauce, ketchup, brown sugar and crushed garlic.  Mix these ingredients well.  Pour half of the candied mixture on top of the seasoned chicken.  Reserve some sauce for basting.

Bake at 400 degrees for about 1 hour and 15 minutes.  Remember to baste the chicken often.  I will usually set the kitchen timer for 15 minutes, a nice reminder to baste.  Oven temperatures and cooking time varies, so use a meat thermometer to check for readiness.

If time allows, bake at 350 degrees for 1 hour and 30-40 minutes.  The slow cook method will make the chicken fall nicely right off the bone, delicious!

This is a great recipe when serving a large crowd.  For my single mamas’ crew, this is a great dish that can be served in a few different ways once cooked.  Cut the chicken pieces into bite size and make: chicken and cheese quesadillas, chicken salad, chicken sandwiches or chicken/veggie rice mix.  This recipe will make a few meals for the munchkins and gives mama less fuss and clean-up on those “What a day” kinda days!

A very special thank you to my dear friend Jackie Rosenthal, who taught me this wonderful family recipe.  She is a mother like figure in my life, Isabella’s Grammy, and is always teaching us recipes and beautiful table décor to share with you all. Family recipes is truly what I enjoy blogging and sharing the most!  Love you Grammy!

Enjoy and Happy Cooking!

Yours Truly with Love and Peace in my Heart,

G-

Sharing is Caring…Please leave me a comment as I would love to answer any questions you might have.  I have a passion for learning so if you have a kitchen tip please share.  Thank you!

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Carroll Shelby’s Chili…Make it Hot or Not!

 IMG_8499 chili bowl

This is one of my favorite chili recipes and is perfect for a cozy Sunday night!

Ingredients

1 package Carroll Shelby’s Chili Mix

1 yellow onion, chopped

2 green peppers, chopped

6-8 garlic cloves, crushed

1 can whole kernel corn

1 can organic tomato sauce

2 cups filtered water

2 cans white kidney beans

1 can organic pinto beans

2 lbs ground beef or turkey

2-3 sprigs of garden herbs on-hand, rosemary, French thyme or winter savory

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It’s chili makin’ time folks so let’s get to cookin’!

In a large stockpot, on medium heat, brown the crushed garlic cloves.  Slowly add the ground beef (or turkey) and garden herbs.  Break up the meat with a wooden spoon.  Brown the meat until evenly cooked.  Drain some of the fat juices from the meat mixture.  I like to leave just a tad as this is where most of the flavor comes from.

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In a food processor chop the green peppers and onions; set aside.  You can chop these ingredients by hand but it is much faster using a chopping device.  The Cuisinart mini-prep is a great tool to use here.

Slowly add the tomato sauce and water to the meat, stirring until ingredients are combined.  Add the chopped peppers, onions and kernel corn.  Add the kidney and pinto beans and stir well.

Once all the ingredients are fully combined, add the Carroll Shelby’s spices including the masa.  The masa will make the chili become thicker in consistency.  You can always add a little water to the pot if you feel that it is too thick.  If you’re looking to make a mild chili batch, my advice is to only add half of the cayenne pepper packet.  Season with salt and pepper to taste.

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Setting up a toppings bar is a super fun way for children to try different veggies.  Toppings I like to offer are:  sliced avocado, chives, sour cream, shredded mild cheese, chopped onion and chopped tomato.

Most of these items can be purchased at one of my favorite shopping spots, Trader Joe’s.  You can find the Carroll Shelby’s chili mix at any major grocery store.  For the single mamas, freeze any leftovers you may have.  Like I often say, you’ll be glad you did on those “What a day” kinda days!  A batch of chili is great to make the day before you plan to serve.  This will allow time for the flavors to meld together.  Warm buttered tortillas or a nice fresh green salad work well for side dishes.

Watch our YouTube videos on our channel: GinaMisty – http://www.youtube.com/watch?v=0RNf4FN5rMw

Happy Cooking Friends!

Yours Truly with Love and Peace in my Heart,

G-