Joy Allegro’s Honey Orange Glazed Chicken*

 

* This recipe is from another food mystery book.  The Coffeehouse Mystery series by Cleo Coyle.

Ingredients

2 pounds chicken breast ( can use thighs - leave the skin on)        

1 cup orange juice (freshly squeezed is best)

1/4 cup apple cider vinegar

1/4 cup brown sugar ( used light brown)

1/4 cup honey

Cumin to taste

2 cloves garlic- peeled and minced

1/4 tsp kosher salt

Spray for the pan ( non stick)

Directions:

Combine orange juice,  apple cider vinegar,  brown sugar, honey,  cumin, and garlic in a sauce pan and bring to a boil. Reduce heat and simmer for 40 minutes or until sauce has reduced to about 1 cup. Remove the garlic.

Season the chicken breast with the salt  and let them reach room temperature, about 15 minutes.

Place chicken in a prepared dish ( sprayed with non stick). Cover with sauce and bake for 30 to 45 minutes or until chicken is done.

source*

Air Fryer Chicken Wings

 Ingredients:

1 1/2 pounds chicken wings

2 tablespoons avocado oil ( used cause it has a low smoke point)

1 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. baking soda

salt to taste

Directions:

Preheat air fryer to 400 degrees F

Mix the oil into the bowl with the super dry chicken wings

I washed and patted dry with a paper towel then put them in the fridge on a rack for about 2 hours to really make sure they were dry.

Mixed the spices and baking soda in a small dish and sprinkled over the chicken that was covered with the oil

Make sure all the wings are covered.

Place wings in preheated fryer and "fry" for 9 minutes on one side. Flip-( being careful- they are HOT) then flip to other side for 9 minutes.

Use whatever sauce you enjoy!

GOOD ⭐⭐⭐⭐⭐

Slow Cooker Chicken Stew

 

Ingredients

 2 pounds boneless, skinless chicken thighs

 4 carrots, sliced

 3 potatoes, diced

 1 onion, chopped

3 cloves garlic, minced

4 cups chicken broth ( I cut this to 3 and even then it was a little soupy- I thicken it up with some added broth mixed with cornstarch)

1 cup frozen peas

 2 tablespoons tomato paste

 1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

 Fresh parsley, chopped (for garnish)

Directions:

1. Place the chicken thighs at the bottom of the slow cooker.

2. Layer the sliced carrots, diced potatoes, chopped onion, and minced garlic over the chicken.

3. In a separate bowl, combine the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the slow cooker contents.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

5. About 30 minutes before serving, add the frozen peas and allow them to heat through.

6. Once done, shred the chicken with two forks and stir it back into the stew. Adjust the seasoning if needed.

7. Serve hot, garnished with fresh parsley.

Preparation Time: 15 minutes

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

This is an old TOH recipe. I didn't add who posted it but very happy to found it😀

 I added some celery.

Why make this when the weather is warm? A good meal is a good meal!

Honey Garlic Slow Cooker Chicken Thighs

 Ingredients

2 pounds Chicken thighs 

⅓ cup Low-sodium soy sauce ( I didn't have low sodium and used dark soy sauce)

⅓ cup Honey

⅓ cup Ketchup

6 cloves Garlic minced

½ teaspoon Apple cider vinegar

1 teaspoon Fresh ginger grated

1 pinch Crushed red pepper flakes ( didn't use)

2 tablespoons Cornstarch

Directions:

Whisk together soy sauce, honey, ketchup, garlic, vinegar, ginger, and optional red pepper flakes in a bowl.

Place chicken thighs evenly in the crockpot and pour sauce over them.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is fork-tender.

Remove chicken and set aside. Pour the liquid from the slow cooker into a small pot.

Mix cornstarch with 2 tablespoons cold water to make a slurry.

Heat the sauce on medium and whisk in the slurry until thickened, about 2-3 minutes.

Return the sauce to the chicken or pour it over before serving.

Top chicken with scallions and sesame seeds. Serve with rice if desired.

Winn Dixie had thighs on sale. Gabe went shopping and bought a very large package of thighs. He was so excited when he got home, said look how cheap these were- LOL!

Chicken, Green Beans and Potatoes

 

Ingredients:

2-3 chicken breasts; cubed

3-5 small to medium potatoes ( cut into chunks)

2 cans green beans(I used 1 1/2 cans)

1 pkg dry Italian dressing mix

1 melted stick of butter

Place chicken, potatoes and beans in pan. Then sprinkle Italian pack over everything then drizzle the butter over top. Cover with foil and bake at 350 for about 45 minutes.

This was a old TOH recipe- SUPER EASY AND GOOD!

Montego Bay Chicken

Ingredients:

1/4 cup reduced-sodium soy sauce

1/4 cup orange juice

2 tablespoons brown sugar

2 garlic cloves, minced

1 teaspoon hot pepper sauce

1 teaspoon rum extract

1/4 teaspoon ground ginger or 1 teaspoon minced fresh ginger root

4 boneless skinless chicken breast halves (4 ounces each)

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. 

Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, uncovered, over indirect medium heat for 6-8 minutes on each side or until juices run clear. 

I haven't been doing a lot of cooking. Hurt my back so making easy stuff.

Winn Dixie had a sale on chicken breast and thought I would go through my drafts that were saved. This one sounded good but we don't drink orange juice. I bought a bag of oranges at Aldi's for 2.29. Figured it was better then buying a bottle of OJ that we wouldn't drink.

We reallly liked this one- Make Again!

Shredded Chicken Enchilada Casserole

 

Ingredients:

2 cups shredded chicken ( used thighs- cooked in crockpot)

1 1/2 cups  red enchilada sauce

8 to 10  soft flour tortillas

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Monterey cheese

1 onions- finely chopped

2 cloves garlic- finely minced

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. smoked paprika

1/2 cup black beans

1/4 cup diced green chilies

Directions

 Fully cook thighs so they are easy to shred. Let cool slightly, then shred finely using forks or a mixer for tender pulled chicken.

Make the Sauce Mixture: In a skillet, sauté the finely chopped onions and minced garlic until fragrant and translucent. Add the red enchilada sauce along with cumin, chili powder, and smoked paprika. Let simmer for 2-3 minutes to blend the flavors.

Combine Chicken with Sauce: Stir the shredded chicken into the sauce mixture until every piece is fully coated with the rich, spiced sauce.

Layer the Casserole: Grease a baking dish. Lay a layer of tortillas on the bottom, spoon half of the chicken mixture over them, and sprinkle generously with the shredded cheese blend, add black beans and green chilies. Repeat the layers ending with a cheese topping.

Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden on top. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

Warm tortillas slightly before layering to help them soften and blend better in the casserole.

Use a thick enchilada sauce to avoid a watery casserole and soggy texture.

Shred chicken finely for even flavor distribution and tender bites.

Allow the casserole to rest after baking for easier slicing and improved serving.

Mix cheddar and Monterey Jack cheese for a perfect balance of sharpness and creaminess.

Make again- very good

Chicken Pot Pie Cornbread Casserole

 Ingredients:

3 cups cooked shredded chicken*

10 oz frozen mixed vegetables

1⁄2 cup sour cream

1 can cream of chicken soup (I love using the Campbells cream of chicken with herbs)

1⁄2 cup milk

2 cups shredded cheddar cheese

salt, pepper, and garlic powder to taste

Jiffy Cornbread Topping

1 box Jiffy corn muffin mix (8.5 ounces box)

1 can cream style corn (14.75 ounce can)

1 egg

3 tbsp melted butter

Directions:

Preheat oven to 400 degrees and lightly spray a 9×13-inch pan with nonstick cooking spray.

In a large bowl, mix together cooked chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, shredded cheese, and seasonings. 

Pour the chicken mixture into the prepared baking pan.

In the same bowl, whisk together jiffy mix, creamed corn, egg, and melted butter.

Spread cornbread batter over the chicken mixture.

Bake uncovered for 35 to 40 minutes, until the cornbread is golden brown.

* I cooked the chicken breast in my slowcooker. Added some chicken broth (so they wouldn't dry out) seasoned with salt and pepper or use whatever  seasoning you enjoy. Cooks until done ( depends on your setting and how big the breast are)

Remove from slowcooker, shred.

We liked this. Had it for 2 nights and then put the rest in the freezer for another night

Million Dollar Chicken Casserole

 

Ingredients:

4½ cups chopped cooked chicken thighs

4- oz cream cheese, room temperature

1 cup cottage cheese

½ cup sour cream

1 (10.5-oz) can Cream of Chicken Soup

¼ tsp garlic powder

¼ tsp dried onion powder

1 sleeve Ritz crackers, crushed

5 Tbsp butter, melted

Directions:

Preheat oven to 350ºF. Lightly spray a 9×9-inch baking dish with cooking spray and set aside.

Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan.

Combine crushed crackers and butter, sprinkle over chicken mixture..

Bake uncovered 30 to 40

Stir-Fried Chicken Thighs with Mushrooms Recipe

 

Ingredients:

5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

  1 lb cremini mushrooms, sliced

 4 cloves garlic, minced

 2 tablespoons olive oil

  2 tablespoons soy sauce

 1 tablespoon oyster sauce

 1 tablespoon honey (or brown sugar)

 1 teaspoon cornstarch

 ½ teaspoon black pepper (or more, to taste)

 Salt to taste

 Optional garnish: chopped green onions

Directions:

 Prepare the Chicken: In a bowl, mix the chicken pieces with 1 tablespoon of soy sauce, ½ teaspoon of black pepper, and cornstarch. This will help tenderize the chicken and thicken the sauce later.

2. Saute Aromatics: Heat olive oil in a large skillet  over medium-high heat. Add minced garlic and saute until fragrant (about 30 seconds). 

3. Cook the Chicken: Add the marinated chicken to the skillet. Stir-fry until the chicken is browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.

4. Cook the Mushrooms: In the same skillet, add the sliced mushrooms. Stir-fry until they soften and release their moisture (about 5 minutes). Continue cooking until the moisture evaporates and the mushrooms start to brown.

5. Combine and Sauce: Return the cooked chicken to the skillet with the mushrooms. In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, oyster sauce, honey (or brown sugar), and salt to taste. Pour this sauce over the chicken and mushrooms.

6. Simmer: Stir everything together and let it simmer for a few minutes, until the sauce thickens and coats the chicken and mushrooms evenly.

7. Serve: Transfer the stir-fry to a serving dish. Garnish with chopped green onions, if desired. Serve hot with rice or noodles.

Savory Sweet Garlic Brown Sugar Chicken Thighs

 

Ingredients:

6 bone-in, skin-on chicken thighs (you can also use boneless)

1tbsp olive oil,1 tbsp butter ( I like this combination)

4 cloves garlic, minced

1/3 cup brown sugar, packed

2 tbsp soy sauce

1 tbsp apple cider vinegar (or lemon juice)

1 tsp smoked paprika 

Salt and black pepper, to taste

Fresh parsley, for garnish

Instructions:

1. Prepare the Chicken:

Pat chicken thighs dry with paper towels.

Season both sides with salt, pepper, and paprika.

2. Make the Sauce:

In a skillet over medium heat, warm olive oil and butter.

Add garlic and sauté until fragrant .

Stir in brown sugar, soy sauce, and vinegar. Simmer until slightly thickened, 2–3 minutes.

3. Sear the Chicken:

Add chicken thighs, skin-side down, and sear for 3–4 minutes until golden. Flip and coat with sauce.

4. Bake:

Preheat oven to 400.

Remove Chicken from skillet and place in baking dish. Put in the oven. Bake for 25–30 minutes, basting with sauce halfway, until chicken reaches 165°F 

Cheesy ( cottage cheese) Buffalo Chicken Dip

 

Ingredients:

2 cups shredded cooked chicken (from about 1/2 rotisserie chicken if you want easy😀  )

1 1/2 cups cottage cheese

1/2 cup Buffalo-style hot sauce

6 ounces grated pepper jack (about 3 cups)

6 ounces grated mild Cheddar (about 3 cups)

1/4 cup crumbled goat cheese

Directions:

In a large bowl combine all ingredients, place in refrigerator.

When ready to serve place the dip in a smaller bowl and place

baby carrots, celery sticks and assorted crackers and chips, for serving.

The super bowl is coming up soon and Myra's team is playing. I won't be watching but I made this😉

BTW- I liked this. Make again. 

HONEY MUSTARD CHICKEN

 

Ingredients:

8 bone-in chicken thighs

¼ cup honey

¼ cup Dijon mustard

2 garlic gloves, minced

1 tablespoon extra-virgin olive oil

1 ½ teaspoons finely chopped fresh rosemary

1 ½ teaspoons finely chopped fresh thyme

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

DIRECTIONS:

Preheat the oven to 350°F (177°C). Place the chicken in a baking dish and pat dry with a paper towel.

In a small bowl, stir together the honey, mustard, garlic, oil, rosemary, thyme, salt & pepper.

Brush or spoon the honey mustard mixture liberally on top of the chicken.

Bake for 40 to 45 minutes or until the chicken is fully cooked and registers 175°F (80°C). Turn on the top oven broiler in the last 2 to 3 minutes to crisp up the skin.

Easy Chicken Burgers

 

Ingredients:

1 pound ground chicken

1 (1-oz) package ranch dressing mix

1/3 cooked and crumbled bacon OR I did the very easy and used 1/2 package bacon bits. You can use more or less bacon, depends on how much you like bacon 😉

1 cup shredded cheese- recipe called for cheddar but I used an Italian blend.

Directions:

Combine ground chicken, ranch dressing mix, cooked bacon, and cheddar cheese.

Form into 3 or 4 burger patties.

Prepare grill. Grill chicken burgers for 4 to 5 minutes per side.

Serve on hamburger buns with favorite burger toppings.

Chicken Rice Casserole

 Ae-Yuns father passed and she asked me to make Chicken and Rice to serve after the funeral service. 

I've made A LOT of recipes but never chicken and rice. I don't care for rice. Gabe would rather have potatoes so it was never a big deal in our house.

I wanted a good southern recipe and texted my neighbor Laurie. This was her grandmothers recipe.

I was pleasantly surprised that this came out good. People who it was served to seem to like it. 

Chicken Cordon Bleu Lasagna

 

Ingredients:

10 lasagna noodles oven ready or cooked and drained

3 cups ricotta cheese 24 oz

2 large eggs lightly beaten

1/2 cup grated parmesan

1/4 cup parsley minced, plus 2 tablespoons

2 cups ham cubed

2 cups chicken cubed, or leftover turkey

15 oz Alfredo sauce -1 jar

1/2 tsp garlic powder

2 cups Swiss cheese shredded

3 cups mozzarella shredded

Directions:

Preheat oven to 350° F and spray a 9-inch by 13-inch pan with non stick spray.

In a medium size bowl combine ricotta cheese, eggs, parmesan cheese, and ¼ cup parsley.

In another bowl combine ham, chicken, Alfredo sauce and garlic powder.

In a separate bowl combine the Swiss cheese and mozzarella.

Spoon half of the ham mixture over the bottom of the pan. Place noodles over the ham.

Spoon half the ricotta mixture over the ham. Place noodles on top of ricotta, and spread half the cheese over the noodles.

Spread the remaining ham over the cheese.

Spread remaining ricotta over the ham, then place the noodles on top.

Cover the noodles with the rest of the cheese.

Cover lightly with aluminum foil and place in the oven.

Bake for 40 minutes or until middle is bubbly or a thermometer reads 160°

Remove aluminum foil and bake an additional 10 minutes until the cheese is lightly browned.

Let stand for 10 minutes then sprinkle with remaining parsley.

Made this for Christmas. We didn't go to the beach this year. Max isn't well. Made it today- don't know how Max will be tomorrow.

Debbie's Chicken

 

From one of the ladies at the gym- BTW, this is a make again. EASY and GOOD!

Ingredients

8 bone-in, skin-on chicken thighs (about 4 lbs)

2 Tbsp olive oil

1 Tbsp sesame oil

4 Tbsp low sodium soy sauce

1 Tbsp Worcestershire sauce

2 Tbsp lemon juice (or lime juice)

5 Tbsp maple syrup (or honey)

6 cloves garlic (minced)

Directions:

Place thighs in a ziplock bag with the all of the above.

Marinate in a fridge overnight. Turn the bag over once in awhile so one side isn't heavily marinated.

Preheat oven to 450 degrees F.

Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.

Myra- I know you only eat chicken breast and sure this would  work.

Rachel Cooks Best Baked Chicken

 

Ingredients:

4 Chicken thighs (bone in with skin)

3 Chicken drumsticks (with skin)

1 1/2 tsp Garlic powder

1 1/2 tsp Onion powder

2 tsp paprika

1/2 tsp Cayenne pepper (optional)

1 1/2 tsp Lemon pepper

1/4 tsp Ground cumin

1 1/2 Tbsp Light brown sugar 

1 tsp dried Thyme leaves 

1-2 Tbsp melted butter

Salt to your liking

Directions:

I found this  on You- Tube..Pretty simple to make

Faith Kirby* Crunchy Chicken Casserole

 

Ingredients:

3 cups cooked, chopped chicken

1/2 cup almonds

1 can water chestnuts- slice thin

1/4 cup chopped pimiento

1/4 tsp. celery salt

1/8 tsp. pepper

1/8 tsp. paprika

1 tablespoon chopped parsley

1 can cream of mushroom soup- undiluted

1/2 cup french fried onion rings- crumbled

1/2 cup shredded sharp cheddar cheese

Directions:

Combine all ingredients except onion rings and cheese

Pour into a greased 1 1/2 quart casserole dish

Sprinkle onion rings and cheese over top.

Bake at 350 for 30 minutes

* Another recipe from Calling All Cooks. The book has to be returned soon. Copied as many as I could.

This was sure different but not in a bad way. Gabe liked it. It was easy to make.

Baked Ranch Chicken Thighs

 

Ingredients

6 chicken thighs, bone-in, with skin on

white pepper, to taste

One 1 oz. packet dry ranch salad dressing mix

2 tablespoons olive oil

1 1/4 tablespoon lemon juice, to thin mixture if needed

1 clove garlic, pressed

Directions:

Preheat the oven to 400 F.

Spray baking dish with non stick spray

Season with the pepper ( I didn't add salt as the package of ranch dressing has plenty in it)

Mix the package of ranch with olive oil, lemon juice and garlic to a small bowl and mix well.

Add the mixture to a large plastic bag that seals. Add one thigh at a time and cover with the mixture.

Add thighs to baking pan and bake for 30 minutes.

Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.

To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.

To get a tiny bit more crunch, broil for 5 minutes - watching chicken closely so it doesn't burn.

Gabe liked this, I thought it was so so . I don't eat the skin on the chicken and that's where most of the flavor was. Next time I'll take the skin off and debone the thighs.