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Unbelievable Chicken

Unbelievable Chicken

Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos. Crispy Jalapeno Cheese SnacksBacon-Wrapped MeatloafHearty Baked BeansCheesy Jalapeno Mashed Potatoes

Jack Daniel's Honey Barbecue Baked Chicken Wings #SundaySupper Sweet honey barbecue sauce made with Jack Daniel’s Tennessee Honey whiskey slathered on baked chicken wings will leave you licking your fingers for more. A few weeks ago, one of my coworkers took a trip to Tennessee and brought me back a little sample bottle of Jack Daniel’s Tennessee Honey whiskey from her tour of the distillery. Immediately my mind went to my high school days when my friends and I were old enough to drive and ate at TGIFriday’s quite often. One of their specialties is the Jack Daniel’s barbecue sauce. Not only did it taste good, we thought we were so cool having alcohol in our food. If I’m going to eat chicken wings, there better be lots of finger-licking sauce. The key to crispy chicken wings is a technique I learned from Bon Appetit. Here’s a lesson on saucing chicken wings – bake the wings plain then toss in the sauce before serving. Jack Daniel's Honey Barbecue Baked Chicken Wings Author: Carla Cardello ( Serves: 12 wings Ingredients Chicken

Spicy Honey Garlic Drumsticks I’ve been on a bit of a honey kick lately, along with a dark meat thing after years of eating only chicken breasts. This simple, easy recipe combines them both for a tasty main dish that’s both sweet and spicy. Don’t like the heat? My kitchen was on the chaotic side, full of kids and grand kids and everyone else, when I made these and somehow I didn’t get a shot of the ingredients. Ingredients: Drumsticks (or thighs)Soy Sauce, 1/3 cupCider Vinegar, 1/3 cupHoney, 1/3 cup plus plenty more for drizzlingGarlic, 1 headCrushed Red Pepper Flakes Preheat the oven to 375. And have you seen this nifty trick from Saveur for peeling mass amounts of garlic? Combine soy sauce, vinegar and honey and stir it all together until the honey is dissolved. Arrange the chicken in a shallow baking dish and pour the sauce over the top. Spread the garlic evenly over the top then sprinkle generously with crushed red pepper flakes. Serve ‘em up and enjoy!

Buffalo Chicken Rolls I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it? Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes

Mexican Roadside Chicken Put the chicken in a gallon sized zip-top bag and add the Sunny D® and salt. Seal the bag while removing the excess air. Slosh the bag gently to combine. Put the bag in a lipped baking dish or sheet pan (to catch any leaks) and refrigerate six hours, or preferably overnight. About 90 minutes before you want to serve, start your grill and prepare for indirect cooking over medium heat (300-350ºF). While the grill is starting, make the wet rub. Remove the chicken from the marinade, rinse well with cold water, and pat dry with paper towels. Clean and dry the onions, jalapenos and limes. Grill the chicken indirectly until the internal temperature in the thickest part of the thigh reaches 165ºF (about 60-75 minutes). Just before the chicken is done add the onions, limes and jalapenos to the direct heat side of the grill and grill until each is nicely roasted. When the chicken reaches 165ºF in the thigh, remove it from the grill, put it onto a platter and let it rest five minutes. Enjoy!

Crispy Parmesan Chicken with Balsamic Roasted Tomatoes Crispy Parmesan Chicken with Balsamic Roasted Tomatoes These days, I’ve been needing easy-does-it on the weeknights. My mom readers are no strangers to struggling to get dinner on the table some nights, and I’ve definitely had practice in that arena lately! Nevermind the holiday rush. But, let’s be real. It’s dinners like these that are SO comforting and simple for me to whip up with what’s on hand. Now, we also have nights, like last Sunday for instance, that call for spicy mac ‘n cheese, hot dogs and movies on the couch! The sweet-salty flavors in this fresh and delicious meal are reminiscent of summer to me, which I’m learning to love in Austin. After all, this dish is all about the tomatoes. This is one of my absolute favorite ways to cook chicken, and a recipe I crave on a weekly basis. You’re really going to love this dish, and I bet even more than we do. Print Save Ingredients: Directions: For Crispy Parmesan Chicken: Spread flour in a shallow dish. For Balsamic Roasted Tomatoes: Enjoy!

Pineapple and Blood Orange Sweet & Sour Chicken Recipe For the most part my childhood was anything but nurturing. The list of things that I was permitted to do was very short and I was under no circumstances allowed to try and expand my reach beyond reading, writing and sketching. Sports or hobbies were out of the question for me because they were deemed unconstructive. I can remember visiting one of the little girls I used to play with. I felt so out of place. Fortunately, I have developed a creative imagination that has only grown with time. When I was five I had imaginary friends. After that I started writing and sketching more while also listening to music twenty four hours a day. I wasn’t able to help with dinner and creating my own recipes was completely out of the question. I disliked the woman that taught me how to cook. She taught me how to make some of her signature family recipes and when we would sit and eat together I would tune out all the negative conversation and I just focused on the food. by Dionne Baldwin Ingredients

Maple Dijon Chicken Recipe The other night, I came home from work really close to dinnertime which meant it was perfect opportunity to try a new recipe from Cook With Campbell’s. Since we all wanted something a little sweet and very comforting, I decided on the Maple Dijon Chicken, made with Campbell’s Stock First Cream stock. Everyone loved it! Especially me, since I was able to prepare this gourmet meal in less than 15 minutes. The beauty of this recipe is that you only need five ingredients, along with the Campbell’s stock. Five ingredients that most of us already have in the fridge, such as maple syrup, white wine, Dijon mustard, and fresh herbs. What I also love about it is if you decide to serve it with rice, like I did, you can prepare your chicken while the rice is cooking and both will be ready at the same time. Begin with preparing your ingredients: Place chicken in a non-stick pan on medium high heat. Next add cream stock, cover and cook for another 2-3 minutes. Most of all, enjoy!