Peach Whiskey Barbecue Chicken

Source- The Pioneer Woman

So I have a fifth of Jack Daniels in my house.  We aren't whiskey drinkers.  I bought it for that TGI Friday's Special Sauce recipe, but with it only using a couple teaspoons there was plenty left.  So even though I'm not a huge fan of chicken thighs I decided to try this recipe since the sauce sounded so good, and it could use up some of that whiskey. 

Ingredients

• 12 whole Chicken Thighs, Bone-in, Skin-on
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-½ cup Whiskey
• 12 ounces, fluid Barbecue Sauce
• 1 jar Peach Preserves
• ½ cups Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 3 whole Green Onions, Sliced Thin

Preparation

• Preheat oven to 300 degrees.
• Heat oil and butter in a heavy pot over medium-high heat. 
• Place chicken thighs, four at a time, in the pot, skin side down. 
• Brown both sides, then remove to a plate and repeat until all chicken is browned.
• Pour off half the grease, then return pan to stove. 
• Add onions to pan and stir, cooking for 2 minutes. 
• Pour whiskey into the pot, being very careful if you’re using an open flame. 
• Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. 
• Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. 
• Throw in garlic cloves. 
• Stir until combined, then return chicken to the pot, skin side up. 
• Cover and put pot in oven.
• Cook for 1 1/2 hours, then remove from oven.
• Serve pieces of chicken over a big pile of smashed potatoes. 
• Sprinkle sliced green onions over the top.

Review & Changes- I'm not usually a dark meat person.  But this recipe was excellent.  The meat just falls off the bone.  And the sauce is awesome.  Especially has a sort of gravy on the mashed potatoes. 

Spinach & Artichoke Tortellini

Source- Stephanie Cooks


I'm not having any luck finding the picture for this recipe.  :(

Ingredients

• 1 package of tortellini
• 2 cups of fresh spinach, chopped
• 4 ounces frozen artichoke hearts, defrosted and chopped
• 2 cups tomato sauce (more or less according to taste)
• 1 cup pecorino romano cheese

Preparation

• Preheat the oven to 350.
• Cook the tortellini according to package instructions. Drain and return to the pot.
• Add the spinach, artichoke hearts, 1/2 cup cheese, and sauce to the pot. Stir well.
• Transfer to an oven safe dish. Top with the remaining 1/2 cup cheese.
• Bake for 25 minutes or until the sauce is bubbling. 

Review & Changes- A vegetarian recipe that comes together very easily.  After the last time I used artichoke hearts I learned a lesson.  To chop the artichoke hearts up into small pieces in order for the taste not to overwhelm me and I just end up picking the pieces out and not eating them. 

Cheeseburger Macaroni

Source- Another Day Stronger

Ingredients

• 1 lb lean hamburger meat 
• 1 pkg taco seasoning
• 1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
• 2 cups beef broth (or water)
• 1 cup elbow macaroni

Cheese Sauce

• 2 Tablespoons butter
• 2 tbsp flour
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation

• Brown and drain hamburger meat. 
• Stir in taco seasoning, Rotel, beef broth, and macaroni. 
• Heat to boiling. 
• Reduce heat and cover pan. 
• Simmer 12-14 mins until macaroni is tender.
• Meanwhile, make the cheese sauce….
• Melt the butter in a saucepan. 
• Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. 
• Whisk in the milk and bring to a boil. 
• Whisk until smooth and thickened. 
• Remove from heat and stir in the shredded cheddar cheese until melted. 
• Add the salt and pepper to the cheese sauce. 
• Pour the cheese sauce over the hamburger mixture. 
• Stir gently to combine.

Review & Changes-  This was really easy to make.  I worry about cheese sauces, but this one came together nicely.  I liked the little bit of kick the green chilies gave.  I will definitely make this again.  Leftovers did not last long in our house. 

Pineapple Fried Rice

Source- Stephanie Cooks

Ingredients

• 1 tsp. canola oil
• 1/2 small yellow onion, diced small
• 1 bell pepper, diced small 
• 3 ounces chicken, diced small
• 2 cups cooked white rice, day old is best
• Soy sauce
• 1/2 tsp. garlic powder
• 1/4 cup cashew nuts
• 1/4- 1/2 cup pineapple chunks- diced small

 
Preparation

• Pour the oil in a nonstick skillet. Heat over medium heat.
• Add the onion and peppers, stirring well to soften, about 5 minutes.
• Stir in the diced chicken. Stir regularly, until cooked.
• Remove the chicken/veggie mixture to a dish.
• Add the rice to the skillet. Allow to heat. Do not stir.
• After about 3 minutes, stir, and allow to sit again for about 3 minutes.
• Add the soy sauce to taste (use less, you can always add more, you want it to coat but not soak the rice). 
• Add the garlic powder. Stir well.
• Add in the cashews and the pineapple. 
• Return the chicken/veggies to the pan. 
• Stir well and allow to heat together for about 4-5 minutes.
• Serve hot.

Review & Changes-  This was really good.  Simple ingredients that go well together.  Not much else to say.  Definitely would make this again.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

Source- Lauren's Kitchen

I like trying to expand my comfort zone.  Using ground turkey is one way that I have done so.  When I can mix it with ingredients that I know I'll enjoy like scallions and garlic I'm willing to try something new. 

Ingredients

• 1/4 cup panko crumbs
• 1-1/4 lbs 93% lean ground turkey
• 1 egg
• 1 tbsp ginger, minced
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro  (omitted)
• 3 scallions, chopped
• 1 tbsp low sodium soy sauce
• 2 tsp sesame oil

Dipping Sauce

• 4 tbsp low sodium soy sauce
• 2 tsp sesame oil
• 2 tbsp fresh lime juice
• 2 tbsp water
• 1 chopped fresh scallion

Preparation
Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.
For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.
Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.
Serve meatballs with remaining sauce. Chances are you won't use all the dipping sauce.

Review & Changes-   I was not that impressed with this recipe.  The meatballs were good, especially being made with turkey.  But the sauce was not something I liked, and so plain meatballs wasn't that great.  Can't see myself making this recipe again. 

Santa Fe Chicken

Source- Messy Bessy Cooks

This recipe is from a fellow Nestie that I've known for years, and finally started her own blog.  This is the first recipe of hers that I've made, but after the success here it won't be the last.

No picture since I forgot to take one.  :(

Ingredients

• 24 oz (1 1/2) lbs chicken breast
• 14.5 oz can diced tomatoes with mild green chilies 
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro  (omitted)
• 14.5 oz can fat free chicken broth 
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste) (used 1/2 tsp red pepper flakes) 
• salt to taste
• 2 cups brown rice

Preparation

• Combine chicken broth, beans, corn, tomatoes, pepper garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. 
• Season chicken breast with salt and lay on top. 
• Cook on low for 10 hours or on high for 6 hours. 
• Half hour before serving, remove chicken and shred.
• Return chicken to slow cooker and stir in. 
• Adjust salt and seasoning. 
• Serve over rice.

Review & Changes-This turned out really good, and I would make it again.  Especially since everything gets thrown together in a slow cooker.  Can't get much easier than that!

Asian Chicken Pizza

Source- Lauren's Kitchen

Ingredients

• Pizza dough
• 5 ounces of chicken, chopped into small pieces
• 1/2 tsp. red pepper flakes (less or more depending on how hot you want it)
• 3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 1/2 tbsp. honey
• 3/4 cup rice wine vinegar OR apple cider vinegar  (used cider vinegar)
• 1 cup mozzarella cheese
• Olive oil
• Sesame seeds (optional)
• 2 tbsp. sliced green onion

Preparation

• Preheat the oven to 450.
  
• Combine the red pepper flakes, garlic, soy sauce, honey, and vinegar. Stir well, set aside.
  
• In a small skillet cook the chicken. Remove from the pan and set aside.
  
• Pour the sauce mixture into the pan. Heat over medium heat until it thickens and becomes syrup like, about 10 minutes. Add the chicken, toss well.
  
• Form the dough. Top with a drizzle of olive oil, rubbing to coat the dough.
  
• Top with the chicken/glaze mixture. Make sure it's evenly coating the dough.
  
• Top with the cheese and sprinkle with sesame seeds if using.
  
• Bake 10-12 minutes. Top with green onion. Serve hot.

 Review & Changes-  I really wanted to like this recipe.  It had so much potential.  But while cooking the sauce I tasted it before mixing the chicken in, and it was really bitter due to the cider vinegar.  I ended up adding more honey and even a bunch of brown sugar before I was satisfied that the sauce wouldn't completely ruin the pizza. 

The overall taste was OK.  I just wasn't that impressed and can't see myself making this recipe again. 

TGI Friday's Jack Daniel's Secret Sauce

Source- BBQ Sauce Recipes Website

Let me start this post by saying that my husband LOVES the Jack Daniel's Sauce at TGI Friday's.  He's not alone though, that stuff is really good.  When I mentioned that I could find a copycat recipe online so that we could have this anytime he was on board with that decision.  So I used the ever reliable Google and found this recipe.  I actually found it at more than 1 site, so it is easy to find.

Ingredients

• 1 head garlic
• 1 teaspoon olive oil
• 2/3 cup water
• 1 cup pineapple juice
• 1/4 cup Kikkoman's teriyaki sauce (used La Choy Teriyaki)
• 1 teaspoon soy sauce
• 1 1/3 cups dark brown sugar
• 3 teaspoons lemon juice
• 3 teaspoons minced white onions
• 1 teaspoon Jack Daniels Whiskey
• 1 teaspoon crushed pineapple
• 1/4 teaspoon cayenne pepper (used red pepper flakes)

Note- I doubled everything except the garlic to make lots of this sauce.  Doubling it used pretty much the whole roasted garlic.

Preparation
To roast the garlic:

1. Cut about 1/2” off the top of the garlic.
2. Cut the roots so that the garlic will sit flat.
3. Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
4. Put garlic in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.
5. Bake in a preheated 325 degree oven for 1 hour.
6. Remove and let it cool until you can handle it.

For the Glaze:

1. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
2. Stir occasionally until mixture boils, then reduce heat to simmer.
3. Add remaining ingredients to pan and stir.
4. Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.
5. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.
6. Make sure it doesn’t boil over.
7. To use, grill meat until almost done, then use the glaze otherwise it will burn.

Review & Changes-Amazing!!  This is a real deal copycat.  We put this on both chicken and beef burgers.  There are lots of possibilities.  It keeps and re-warms really well.  And with doubling it there were plenty of leftovers so I didn't want to remake it right away since it does take a bit of time.  H will not let me stop at just making this once!