Hawaiian Chicken Kebabs

I made this for a Hawaiian-themed bbq. I read through many of the other reviews & found them very helpful. I gathered together the most pertinent info & the dish turned out wonderful! Here are the changes I made to make the dish 5*'s. I used rice vinegar instead of sherry. Rice vinegar makes chicken tender. I used fresh ginger & garlic. Triple when using fresh herbs. I added fresh mushrooms. You could add other veggies too. As another reviewer pointed out, it is safer to separate the chicken & veggies. After marinating several hours, I skewered the chicken and vegetables separately as they are done at different times. I soaked the skewers in water to keep them from burning. After I skewered the chicken and vegetables I used the left over marinade from the vegetables, like other reviewers suggested, heated it on the stove until boiling & added 2T of cornstarch dissolved in a 1/4 -1/3 of water to make a basting sauce which I applied during the last few minutes of grilling. The dish was a hit! Everyone loved it! The basting sauce was worth the extra few minutes. It really topped it off. Yes, I would make it again! It was worth the time, which really wasn't much. What was time consuming for me was deciding what to make, reading the reviews & putting it all together. I wrote this review hoping to condense all the reviews I read for other viewers so they don't have to go through all the time & trouble I did.

Recipe >> Hawaiian Chicken Kebabs @ cookingclassy.com

Crescent Chicken

Any recipe involving crescent rolls is usually a winner and this one was no exception.It was hearty, filling and the perfect meal to warm up with on a cold winter’s night.


Crescent Chicken

Ingredients:
1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)

Read More >> Crescent Chicken @ timewarpwife.com

Baked Parmesan Paprika Chicken

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love..




Baked Parmesan Paprika Chicken

Ingredients:

• 1/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg, beaten
• 2 tablespoons milk
• 4 skinless, boneless chicken breast halves
• 1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
2. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
3. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

John Legend's Macaroni and Cheese

When musician John Legend visited Martha, he shared this recipe for his favorite Southern comfort food.. I've been making this mac & cheese for several years now and the only complaint I've heard is "Why didn't you make more?" It is definitely a favorite with my family and friends!

John Legend's Macaroni and Cheese

Ingredients:

•     2 (8-ounce) packages extra-sharp cheddar cheese, grated
•     1 (8-ounce) package Monterey Jack cheese, grated
•     4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
•     3 cups elbow macaroni
•     2 (12-ounce) cans evaporated milk
•     1/3 cup skim milk
•     2 large eggs
•     1/2 teaspoon seasoned salt
•     1/4 teaspoon garlic powder
•     Paprika, for sprinkling
•     Coarse salt and freshly ground pepper

Directions:

Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.

lace 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Easy Garlic Chicken

A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices..

Easy Garlic Chicken

Ingredients:

•     4 boneless skinless chicken breasts
•     4 garlic cloves, minced
•     4 tablespoons brown sugar
•     1 tablespoon olive oil
•     additional herbs and spices, as desired

Directions:

1.     Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
2.     In small sauté pan, sauté garlic with the oil until tender.
3.     Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
4.     Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5.     Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Cilantro Thai Grilled Chicken

About a month ago my friend Robin sent me an email which read: "this chicken recipe is a keeper..." And boy was she right. It's hard to believe that such a simple marinade could bring out so much flavor and keep a common, bland chicken breast so moist.
I'll be trying it with tofu next, but for now here's this wonderful recipe, with some minor alterations, for you to enjoy.

Cilantro Thai Grilled Chicken (serves 4)

• 2 garlic cloves, coarsely chopped
• 1/2 cup cilantro
• 2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
• 1 tablespoon toasted sesame oil

Place all the ingredients above in a food processor and process until smooth.

4 boneless skinless chicken breasts

Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Pork Tenderloin with Pan Sauce

This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY!.. I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts!

Pork Tenderloin with Pan Sauce

Ingredients:

• 1⁄2 cups olive oil
• 1⁄3 cup soy sauce
• 1⁄4 cup red wine vinegar
• Juice of 1 lemon
• 1-2 tbsp Worcestershire sauce
• 1-2 tbsp fresh parsley, finely chopped
• 2 tsp dry mustard
• Freshly cracked black pepper, to taste
• 4 cloves garlic, peeled and minced
• 1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:

• Pan scrapings from pork tenderloin
• 1/2 cup of chicken broth
• 2-3 tbsp of pork marinade (thoroughly mixed)
• 1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.