Baked Honey BBQ Popcorn Chicken

Baked Honey BBQ Popcorn Chicken by Elizabeth Recipes,
Asy, crùnchy, stïcky, sâùcy chïckén pöppérs thât âré cöâtéd ând bâkéd, nöt frïéd.

Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 8 Servings

Ingredients:

• 1 lb boneless skinless chicken breast, cut into small bite-sized pieces
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• 2 cups panko breadcrumbs
• 1/2 cup honey BBQ sauce
• 1/4 cup honey
• 1/4 cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• Cooking spray

Instructions:

1. Preheat the oven to 400°F.
2. In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. In a separate shallow bowl, beat the eggs.
4. In a third shallow bowl, mix together the panko breadcrumbs.
5. Dip each piece of chicken in the flour mixture, shaking off any excess. Then dip it in the egg mixture, and finally coat it in the panko breadcrumbs. Place each piece of chicken on a baking sheet sprayed with cooking spray.
6. Bake for 15-20 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
7. While the chicken is baking, make the honey BBQ sauce. In a small saucepan, whisk together the honey, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook over medium heat for 5-10 minutes, or until the sauce has thickened slightly.
8. Once the chicken is done baking, remove it from the oven and let it cool for a few minutes. Then, brush each piece of chicken with the honey BBQ sauce.
9. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the sauce is caramelized and the chicken is crispy.
10. Serve the baked honey BBQ popcorn chicken hot, with extra sauce for dipping.

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MILLIONAIRE BARS - CHOCOLATE & CARAMEL SHORTBREAD DESSERT

MILLIONAIRE BARS - CHOCOLATE & CARAMEL SHORTBREAD DESSERT by Elizabeth Recipes,
Thïs délïcïöùs Mïllïönâïré’s Shörtbréâd Bârs récïpé ïs évéry bït âs décâdént âs thé nâmé sùggésts. A shörtbréâd bâsé, töppéd wïth cârâmél, föllöwéd by chöcölâté.

Prep Time: 20 minutes
Cook time: 60 minutes
Total time: 80 minutes
Servings: 10 Servings

Millionaire Bars, also known as Chocolate & Caramel Shortbread Bars, are a delicious dessert that features layers of shortbread, caramel, and chocolate. Here's a recipe to make your own Millionaire Bars at home:

Ingredients:

For the shortbread layer:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cut into small pieces

For the caramel layer:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk

For the chocolate layer:

• 8 oz. semisweet chocolate chips
• 2 tbsp unsalted butter

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium-sized bowl, mix together the flour and sugar for the shortbread layer. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
3. Press the shortbread mixture firmly into the prepared baking dish. Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool completely.
4. While the shortbread cools, make the caramel layer. In a medium-sized saucepan, melt the butter over medium heat. Add the sugar, corn syrup, and condensed milk, and stir until well combined.
5. Increase the heat to medium-high and bring the mixture to a boil, stirring constantly. Reduce the heat to low and let the mixture simmer for 5-7 minutes, or until it thickens and turns a light golden color.
6. Pour the caramel mixture over the cooled shortbread layer, using a spatula to spread it evenly. Let cool for 10-15 minutes, or until the caramel is firm.
7. In a small saucepan, melt the chocolate chips and butter over low heat, stirring constantly until smooth.
8. Pour the melted chocolate over the cooled caramel layer, using a spatula to spread it evenly.
9. Chill the Millionaire Bars in the refrigerator for 1-2 hours or until the chocolate is firm.
10. Once the chocolate is firm, use a sharp knife to cut the Millionaire Bars into squares.
11. Serve and enjoy!

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Slow Cooker Honey Orange Chicken

Slow Cooker Honey Orange Chicken by Elizabeth Recipes,
Slöw cöökér hönéy örângé chïckén gïvés yöù thé tâsté ând flâvör öf Chïnésé tâkéöùt wïthöùt âll thé bréâdïng ând öïl!

Slow cooker honey orange chicken is a delicious and easy recipe that can be prepared in just a few simple steps. Here is a recipe to make it:

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup honey
• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• Salt and pepper to taste
• Optional garnish: sliced green onions, sesame seeds

Directions:

1. In a bowl, whisk together honey, orange juice, soy sauce, olive oil, cornstarch, garlic, and ginger until well combined.
2. Season chicken pieces with salt and pepper, then add them to a slow cooker.
3. Pour the honey-orange mixture over the chicken, making sure that all pieces are coated.
4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
5. Once done, use a slotted spoon to transfer the chicken to a serving dish.
6. If desired, you can pour the remaining sauce from the slow cooker into a saucepan and cook it over medium-high heat until it thickens to a glaze-like consistency.
7. Drizzle the sauce over the chicken and sprinkle with sliced green onions and sesame seeds for garnish.
8. Serve and enjoy!

Note: You can also add some vegetables to the slow cooker, such as broccoli or bell peppers, during the last hour of cooking to make it a complete meal.

 

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Rated 3/160 based on 160 Customer Reviews

Chicken Mango Avocado Salad (Cheesecake Factory)

Thìs Chìcken Mango Avocado Salad ìs loaded wìth juìcy chìcken, creamy avocado and that sweet pop of mango flavor takes thìs mango salad over the top. A Cheesecake Factory recìpe (copycat).

Ingredients:

• 1 lb. chicken breast, grilled and diced
• 2 ripe mangos, diced
• 2 ripe avocados, diced
• 1 red bell pepper, diced
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 1/4 cup chopped macadamia nuts
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 1/4 cup sesame seeds

For the dressing:

• 1/4 cup olive oil
• 1/4 cup honey
• 1/4 cup white wine vinegar
• 2 tablespoons dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

Instructions:

1.    Preheat grill to medium heat. Season chicken breasts with salt and pepper, and grill until cooked through, about 8-10 minutes per side. Let cool for a few minutes, then dice into small pieces.

2.    In a large mixing bowl, combine the diced mango, avocado, red bell pepper, and red onion.

3.    In a separate bowl, whisk together the olive oil, honey, white wine vinegar, dijon mustard, soy sauce, sesame oil, salt, and pepper until well combined.

4.    Add the diced chicken to the mixing bowl with the mango and avocado, along with the cilantro, basil, mint, macadamia nuts, dried cranberries, feta cheese, sliced almonds, and sesame seeds.

5.    Pour the dressing over the salad and toss well to combine.

6.    Serve immediately and enjoy your delicious Chicken Mango Avocado Salad!

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Vìsìt Orìgìnal Websìte @ natashaskìtchen.com for full Instructìons and recìpe notes.

SAUSAGE EGG MCMUFFIN CASSEROLE RECIPE

Thìs breakfast recìpe turns the classìc flavors of a Sausage Egg McMuffìn (sausage, egg, cheese, and Englìsh muffìn) ìnto a delìcìous breakfast casserole. You can prep the nìght before and toss ìn the oven the next mornìng for an easy breakfast.

INGREDIENTS

• 8 Englìsh Muffìns, cut ìnto sìxths
• 8 oz Breakfast Sausage, cooked and crumbled
• 1 1/2 Cup Cheddar Cheese, Shredded
• 5 Eggs
• 1 1/4 Cup Mìlk
• 1.5 Tsp Salt
• 1/2 Tsp Pepper

INSTRUCTIONS

1. Preheat oven to 325 degrees F.
2. Grease an 8×8 bakìng dìsh wìth non-stìck spray. Place half of your cut Englìsh muffìns ìnto the bottom of the dìsh ìn a sìngle layer.
3. Cover then Englìsh muffìns wìth half of the cooked breakfast sausage, then layer wìth half of the cheese.
4. Add one more layer of Englìsh muffìns, another of sausage, then the cheese.

Vìsìt Orìgìnal Websìte @ cookingwithjanica.com for full Instructìons and recìpe notes.

Skillet Pineapple BBQ Chicken

Skillet Pineapple BBQ Chicken by Elizabeth Recipes,

A quick pan sauce drenches tender chicken thighs and thick pineapple slices in this easy Skillet Pineapple BBQ Chicken

Prep Time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 6 Servings

INGREDIENTS:

---

• 1 Tbsp cooking oil ($0.02)
• 6 boneless skinless chicken thighs* (about 2.3 lbs.) ($6.85)
• Pinch Salt and pepper ($0.05)
• 20 oz. can Pineapple slices in juice ($1.19)
• 1/2 cup BBQ sauce ($0.68)
• 1 jalapeño (optional), sliced thinly ($0.08)
• 2 green onions, sliced ($0.25)

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INSTRUCTIONS:

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1. Heat a large skillet over medium. Once hot add the cooking oil and swirl to coat the surface. While waiting for the skillet to heat, season both sides of the chicken thighs with a pinch of salt and pepper.

2. Once the skillet is hot and the oil is shimmering, add the chicken thighs and cook until golden brown on each side and cooked through. Remove the cooked chicken to a clean plate.

3. While the chicken is cooking, drain and reserve the juice from the canned pineapple slices.

4. After removing the chicken from the skillet, turn the heat down to low and add about 1/2 cup of the reserved pineapple juice. Stir to dissolve and loosen the browned chicken bits from the bottom of the skillet. Once everything has been loosened from the skillet, add the BBQ sauce and stir until a thick sauce forms. Taste the sauce and add salt if needed. If your sauce gets too thick, simply add another splash of the reserved pineapple juice.

5. Add the cooked chicken thighs and pineapple slices to the skillet, dredging both sides in the pineapple BBQ sauce. Spoon any excess sauce over the chicken.

6. Adjust your oven's rack so that the skillet will be about 6 inches from the broiler unit and turn the broiler on to high. Transfer the skillet to the oven and broil for about 5 minutes, or just until the BBQ sauce caramelizes on the edges of the chicken and pineapple. If you don't have an oven safe skillet** you can transfer the chicken, pineapple, and ALL of the sauce to a casserole dish for broiling, or skip the broiling step and enjoy as is.

7. After broiling, sprinkle the sliced jalapeño and green onion over top, and then serve

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Instant Pot Honey Garlic Chicken Thighs Recipe

Instant Pot Honey Garlic Chicken Thighs Recipe by diethood.com,

Sweet, savory, tender and OH SO juïcy chïcken thïghs prepared wïth the most amazïng honey garlïc sauce and cooked ïn an Instant Pot

Prep Time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 6 Servings

INGREDIENTS:

---

• 1/3 cup honey
• 4 cloves garlïc, mïnced
• 1/2 cup low sodïum soy sauce (see notes for alternatïves)
• 1/2 cup no salt ketchup
• 1/2 teaspoon drïed oregano
• 2 tablespoons chopped fresh parsley
• 1 tablespoon sesame seed oïl
• 4 to 6 bone-ïn, skïnless chïcken thïghs
• salt and fresh ground pepper, to taste
• 1/2 tablespoon toasted sesame seeds, for garnïsh
• slïced green onïons, for garnïsh

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INSTRUCTIONS:

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1. In a small mïxïng bowl combïne honey, mïnced garlïc, soy sauce, ketchup, oregano and parsley; mïx untïl well combïned and set asïde.

2. Heat the Instant Pot ïn saute mode.

3. Add sesame oïl to the pot.

4. Season chïcken thïghs wïth salt and pepper; arrange ïn the ïnstant pot and cook for about 2 to 3 mïnutes per sïde.

5. Add the prepared honey garlïc sauce to the pot; cover and lock the lïd.

6. Cook ïn poultry mode for 20 mïnutes.

7. Turn off the pot and allow ït to release the pressure, about 5 mïnutes.

8. Transfer chïcken to a servïng plate and spoon the sauce over the chïcken.

9. Garnïsh wïth toasted sesame seeds and green onïons.

10. Serve.

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Rated 3/90 based on 90 Customer Reviews