Honey Crusted Chicken

Honey Crusted Chicken

We found this recipe a while ago on the MAYO clinic website under the nutrition and healthy eating section. I just had it again recently and had forgotten how delicious it is -- and so easy too!

Dietitian's tip: Never give honey to children younger than 1 year. Honey is a known source of bacterial spores that produce the bacterium Clostridium botulinum. This bacterium makes a toxin that can cause infant botulism — a form of food poisoning that affects a baby's nervous system and can result in death.

Yield: 4 servings
Oven temp: 375 degrees F.

Ingredients:

16 saltine crackers, each about 2 inches square
2 teaspoons paprika
4 boneless, skinless chicken breasts, each 4 ounces
2-3 Tablespoons honey


Directions:

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Crush the crackers.  I like to put the crackers in a mixing bowl and crush them with a pastry blender.  Add paprika. Stir to mix well.

In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.

Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Tip: Cooked Chicken for Recipes

Cooked Chicken for Recipes

More of a cooking tip rather than a recipe: This is my favorite way to cook chicken for almost any recipe. It's great for any recipe that calls for diced or shredded chicken. The chicken turns out nice and moist and has a great flavor when cooked this way!

Preheat oven to 375 degrees F.

(Chicken can be fresh or frozen. I typically use breasts but I'm sure it would work great with other pieces as well; you'll just have to adapt accordingly. You can do only the amount for your recipe, or do a bunch at once and refrigerate or freeze the excess for later use. I usually do this sometime earlier in the day so that it's ready to go when I'm making dinner - it makes it so easy!)

Place chicken breasts in baking dish making sure to not overlap any pieces. Drizzle a bit of olive oil over the tops, then season with a little bit of salt and pepper. Place in the oven to cook until the juices run clear or until internal temperature reaches 170 degrees F. when measured with a meat thermometer. Frozen breasts usually take 45 - 60 minutes.

After chicken is cool enough to handle, shred it into bite-size pieces with a fork. It is now ready to use in your recipe or to be refrigerated or frozen for later use.

Berry Citrus Salad

Berry Citrus Salad

1 large bag spring mix baby lettuces
1 small can mandarin oranges, well drained
1 cup blackberries (fresh or frozen)
1 cup fresh strawberries, quartered
1/2 cup feta or Gorgonzola cheese (You could use Ricotta cheese or cottage cheese instead. Those are often already on hand at my house!)
1/2 cup candied pecans

Fresh Citrus Vinaigrette dressing

Juice and zest of 1 orange and 1 lime
1/4 cup sugar
1/3 - 2/3 cup oil

Shake well in a quart jar or whisk vigorously in a bowl.

Toss salad with dressing just before serving. Or, toss salad ingredients and drizzle dressing on individual portions. Enjoy!

Sesame Chicken

Sesame Chicken

Serves 3-4, or 5-6 as part of a multi-course meal

Ingredients:

3 whole boneless chicken breasts

Marinade
2 1/2 Tbsp soy sauce
a few drops of sesame oil
2 Tbsp flour
2 Tbsp cornstarch
2 1/2 Tbsp water
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp vegetable oil

Sauce for Sesame Chicken
1/2 cup water
1 cup chicken broth
1-2 Tbsp vinegar
1/4 cup cornstarch
1 cup sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
1 clove garlic (minced)


2 Tbsp toasted sesame seeds


Oil for frying or deep-frying


Directions:

• Cut chicken into 1-inch cubes. 
• Mix the marinade ingredients and marinate the chicken for 20 minutes.
• To prepare sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are cooking the chicken.
• To fry the chicken: add the marinated chicken pieces a few at a time, and fry or deep-fry until golden brown. Drain on paper towels. Repeat with remainder of the chicken.
• Just before you are finished frying, bring the sauce back up to a boil.  Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Whole Wheat Bluberry Muffins

Whole Wheat Blueberry Muffins

with Streusel topping

Yield: 12 muffins

Oven Temp: 400 degrees F

Bake Time: 20-25 minutes

Muffins

Ingredients:

1 1/2 cups whole wheat flour

1/2 tsp salt

2 tsp baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1/3 cup honey

1 cup blueberries (fresh or frozen)

Directions:

1. Preheat oven to 400 degrees F. Grease muffin cups or line with cupcake/muffin papers.
2. Combine four, salt, and baking powder.
3. Place vegetable oil into a 2 cup measuring cup; add the egg and enough milk to fill to 1 cup. Add honey; mix and add to flour mixture.
4. Fold in Blueberries.
5. Fill muffin cups about 3/4 full and sprinkle with streusel topping.
6. Bake for 20 - 25 minutes in the preheated oven, or until toothpick inserted in center comes out clean.

Streusel Topping

Ingredients:

1/4 cup whole wheat flour
6 Tbsp brown sugar
3 Tbsp butter (softened or melted)
1 tsp cinnamon

Directions:

Mix together all 4 ingredients until crumbly and sprinkle on top of muffins before baking.

Whole Wheat Bread

Whole Wheat Bread
I've tried several whole wheat bread recipes over the last few years and this is my favorite bread recipe yet. It's light and moist and is even great after being frozen!

Makes 3 loaves (I typically use one immediately and freeze the other 2 for later in the week)
Oven Temp: 325 - 350 degrees F
Bake time: 25 - 35 minutes

Ingredients:
3 cups warm/hot water
1/3 cup canola oil (or melted butter (unsalted))
1/3 cup honey
1 Tbsp instant yeast
1 Tbsp dough enhancer
2 Tbsp vital wheat gluten
1 Tbsp salt (I use Redmond Real Salt*)

6-9 cup freshly ground whole wheat flour (I use hard white or hard red wheat)

Directions:
In Mixer combine water, oil, honey, and yeast; blend on speed 2 for about 2 minutes. Add dough enhancer, vital wheat gluten, salt, and 1 cup of flour; mix for 4-6 minutes. Slowly add more flour (about 5-8 cups) while mixing until dough begins to pull away from sides of bowl. Continue to knead on speed 1-2 for about 8 minutes.

Spray loaf pans (I use 4x8 size) with non-stick cooking spray. After dough is done kneading, turn it onto oiled surface and give a few good punches and knead a little by hand.

Divide dough into 3 equal parts. Shape each third into loaf, place in bread pan, and let rise until double. Bake at 325 - 350 degrees F (depending on your oven) for 25 - 35 minutes until crust is golden.

German Pancakes

(The picture shows a 9"x13" pan which uses a double recipe.)

German Pancakes

(Hootenanny)

Oven Temp: 425 degrees F
Bake Time: 15 minutes
Yield: One 8"x8" pan

Ingredients:

3 eggs

1/2 cup milk

1/4 tsp salt

1/2 cup flour

1/4 cup butter

Directions:

• Heat Oven to 425 degrees F.
• Cut butter into four pieces and place in an 8"x8" glass baking dish. Place in oven to melt butter.
• In large mixing bowl combine eggs, milk and salt. Whip until bubbly and fluffy. (About 2 minutes.) (You can also use a blender or hand mixer.)
• Add flour to egg mixture and beat until fluffy.
• When butter starts to bubble in oven, remove pan from oven and pour in batter; return to oven immediately.
• Bake for 15 minutes.

(Recipe from Angee)