Fireball Whiskey Glazed Chicken
1/2 cup ketchup
1/4 cup red pepper jelly
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 cup Fireball Cinnamon Whiskey
4 to 6 boneless, skinless chicken breasts
1 Tbsp BBQ seasoning
In a medium saucepan, whisk together ketchup, red pepper jelly, sugar, cider vinegar, onion powder, garlic powder and cayenne pepper. Bring to a boil, reduce heat to medium and simmer for 3 minutes. Add Fireball Cinnamon Whiskey and simmer 3 to 5 minutes. Remove from heat and set aside. Prepare grill. Season both sides of the chicken with BBQ seasoning. Cook chicken until almost done, approximately 8 to 10 minutes. Baste chicken with Fireball Glaze, cook for 2 minutes. Flip chicken, baste again and cook for an additional 2 minutes. Remove chicken from grill. Serve chicken with remaining Fireball Glaze.
Friday, September 30, 2016
Alice Springs Chicken Bites
Alice Springs Chicken Bites
2 cups cooked, chopped chicken
1 (3oz) package cooked bacon pieces (Oscar Mayer)
1 1/2 cup shredded cheddar cheese
1 1/2 cups honey mustard
1 (4.5oz) jar mushrooms, chopped (optional)
48 wonton wrappers
Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray. Combine chicken, bacon, cheese, honey mustard, and mushrooms (if using). Place wonton wrappers into sprayed mini muffin pan cups. Fill wonton wrappers with chicken mixture. Bake for 15 to 18 minutes, until wrappers are golden brown.
2 cups cooked, chopped chicken
1 (3oz) package cooked bacon pieces (Oscar Mayer)
1 1/2 cup shredded cheddar cheese
1 1/2 cups honey mustard
1 (4.5oz) jar mushrooms, chopped (optional)
48 wonton wrappers
Preheat oven to 350 degrees. Spray mini muffin pans with cooking spray. Combine chicken, bacon, cheese, honey mustard, and mushrooms (if using). Place wonton wrappers into sprayed mini muffin pan cups. Fill wonton wrappers with chicken mixture. Bake for 15 to 18 minutes, until wrappers are golden brown.
Chicken Fajita Alfredo
Chicken Fajita Alfredo
8oz Penne Rigate
1 lb. chicken tenderloins
1 bell pepper, sliced
1/2 onion, sliced
1 (1.12oz) package fajita seasoning
1 tbsp. vegetable or olive oil
2 cups heavy cream
1/2 cup grated parmesan cheese
Prepare pasta according to package directions; drain and rinse with warm water, set aside. Cut chicken into bite-sized pieces. Sprinkle chicken, pepper and onion slices with gluten-free fajita seasoning. Heat oil in a large skillet over medium-high heat. Add chicken, peppers and onions. Cook for 7 to 10 minutes, turning occasionally. Add cream, bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.
8oz Penne Rigate
1 lb. chicken tenderloins
1 bell pepper, sliced
1/2 onion, sliced
1 (1.12oz) package fajita seasoning
1 tbsp. vegetable or olive oil
2 cups heavy cream
1/2 cup grated parmesan cheese
Prepare pasta according to package directions; drain and rinse with warm water, set aside. Cut chicken into bite-sized pieces. Sprinkle chicken, pepper and onion slices with gluten-free fajita seasoning. Heat oil in a large skillet over medium-high heat. Add chicken, peppers and onions. Cook for 7 to 10 minutes, turning occasionally. Add cream, bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.
Green Chile Chicken Rice-A-Roni Casserole
Green Chile Chicken Rice-A-Roni Casserole
1 box Chicken Rice-a-Roni, plus water called for on package
1/2 cup sour cream
1 (10-3/4oz) can Cream of Chicken Soup
1 (4.5oz) can diced green chiles
1 tsp cumin
2 cups pepper jack cheese shredded
2-1/2 to 3 cups (12 oz) chopped cooked chicken
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Prepare Chicken Rice-a-Roni according to package directions. In a large bowl, combine sour cream, Cream of Chicken soup, green chiles, cumin, 1 cup of pepper jack cheese and cooked chicken. Stir in prepared rice. Spoon into prepared baking pan. Sprinkle remaining 1 cup of pepper jack cheese on top of casserole. Bake for 25 to 30 minutes, until cheese is melted and bubbly.
1 box Chicken Rice-a-Roni, plus water called for on package
1/2 cup sour cream
1 (10-3/4oz) can Cream of Chicken Soup
1 (4.5oz) can diced green chiles
1 tsp cumin
2 cups pepper jack cheese shredded
2-1/2 to 3 cups (12 oz) chopped cooked chicken
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Prepare Chicken Rice-a-Roni according to package directions. In a large bowl, combine sour cream, Cream of Chicken soup, green chiles, cumin, 1 cup of pepper jack cheese and cooked chicken. Stir in prepared rice. Spoon into prepared baking pan. Sprinkle remaining 1 cup of pepper jack cheese on top of casserole. Bake for 25 to 30 minutes, until cheese is melted and bubbly.
Homemade Beef Rice-A-Roni
Homemade Beef Rice-A-Roni
1 cup regular long grain rice (not instant)
1/2 cup broken thin spaghetti
2 tbsp butter
2 3/4 cup beef broth
2 tsp beef bouillon
1 tsp onion powder
4 1/2 tsp Worcestershire
1 1/2 tsp soy sauce
1/2 tsp garlic powder
1/2 tsp black pepper
3 Tbsp diced canned carrots
In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown. Add remaining ingredients. Bring to a boil. Reduce heat to low and cover. Cook 15-20 minutes, stirring occasionally, until water is absorbed.
1 cup regular long grain rice (not instant)
1/2 cup broken thin spaghetti
2 tbsp butter
2 3/4 cup beef broth
2 tsp beef bouillon
1 tsp onion powder
4 1/2 tsp Worcestershire
1 1/2 tsp soy sauce
1/2 tsp garlic powder
1/2 tsp black pepper
3 Tbsp diced canned carrots
In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown. Add remaining ingredients. Bring to a boil. Reduce heat to low and cover. Cook 15-20 minutes, stirring occasionally, until water is absorbed.
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