Citrus chicken

Citrus Chicken
Total Time:
Prep: 15 min
Inactive: 6 hr
Cook: 1 hr 30 min
Yield: 6 to 8 servings

Ingredients
4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze:
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained
Directions
Glaze, recipe follows

Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.

Glaze:
In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

PRETZEL HOT DOGS

Pretzel Hot Dog

Have you been at the mall and smelled those awesome Pretzel Hot Dogs cooking and wanted one or gotten home from the mall and then wanted one? Well you are in luck because this Pretzel Hot Dog recipe will help you save money instead of buying them at the store and make you happy when you satisfy your cravings.

Pretzel Hot Dogs make a yummy snack or you can turn it into a fun meal. My toddler thought this were just the greatest thing ever. Of course if you would like to make them for a toddler make sure you cut the hot dog into quarters length wise and use less dough.

Pretzel Hot Dog Ingredients

• 2 cups milk
• 1 1/2 tablespoons (2 packets) active dry yeast
• 6 tablespoons brown sugar
• 4 tablespoons butter, melted
• 4 1/2 cups flour
• 2 teaspoons fine salt
• 1/3 cup baking soda
• 3 cups warm water
• Coarse salt
• 8 tablespoons butter, melted
• 12 hot dogs

Pretzel Hot Dog Directions

Warm up the milk in the microwave for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and one tablespoon of the brown sugar and let it sit for about 10 minutes. Add the butter and remaining sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450º. Punch down dough. Combine the warm water and baking soda in a wide bowl. Divide the dough into 12 equal pieces. Use your hands to roll and stretch the pieces of dough into ropes, about 12 inches long. Wrap one piece of dough around each hot dog. Press the ends of the dough together to hold in place. Then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 6-10 minutes or until browned. Dip each in the melted butter while hot.

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4 LAYER PIZZA DIP

4 Layer Pizza Dip

8 ounces Philadelphia cream cheese
1/2 cup sour cream
8 ounces finely shredded Italian cheese blend
14.5 ounce can diced tomatoes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
12 slices pepperoni
4 slices cooked bacon, chopped (or 1/4 cup real bacon pieces)

Preheat oven to 350°.

In a blender combine tomatoes, garlic, onion, Italian seasoning, salt, and pepper.  Blend until pureed.  Set pizza sauce aside.

In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded cheese.  Mix well until well combined.

Spread cream cheese mixture in an even layer over baking dish (pie plate or 8x8 works).

Pour blended pizza sauce (tomato mixture) over cream cheese mixture and evenly distribute with spatula.

Sprinkle remaining shredded cheese over pizza sauce.

Top pizza dip with bacon and pepperoni.

Bake for 20-25 minutes, until cheese is browned and bubbly.  Enjoy!  Serve with Parmesan Herb Bread Sticks.

SWEET AND SOUR CHICKEN TAKE-OUT STYLE

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 1/2 cups cornstarch

3 eggs, beaten

3 tablespoon canola oil

Sauce:

3/4 cup granulated sugar

4 tablespoons ketchup

1/4 cup white vinegar

1/4 cup apple cider vinegar

1 tablespoon low sodium soy sauce

1 clove garlic, minced

1 teaspoon fresh minced ginger

Instructions:

Preheat oven to 325 degrees.

Combine cornstarch, salt and pepper in a Ziploc bag. Cut chicken into small cubes and toss with cornstarch.

Beat eggs in a small bowl and dip each piece of chicken in the egg. Preheat oil over medium heat in a skillet and brown the chicken.

Combine all sauce ingredients. Place chicken in a 9x13 pan, pour sauce over top and bake uncovered for 45-50 minutes. Stir every 15 minutes.

BACON WRAPPED TURKEY

Nothing's better than bacon, except when it's Thanksgiving day and your turkey is wrapped in some. This recipe uses a seasoning and olive oil paste for under the turkey's skin to add a subtle hint of flavor that pairs perfectly with the bacon. 

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AVERAGE

3.28906

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INGREDIENTS

One 10-pound turkey 1 cup poultry seasonings 10 cloves garlic, minced 1 1/2 cups olive oil 1 pound bacon, sliced into thin strips

DIRECTIONS

Preheat the oven to 500 degrees. 

Wash the turkey inside and out and pat dry. Mix together the seasonings, minced garlic, and olive oil to make a paste. Rub the paste underneath the skin of the breasts of the turkey, carefully so you do not tear the skin (you may not have to use all of the paste). Add 1-2 cups of water in the roasting pan, then roast the turkey in the oven for 30 minutes. Remove from the oven and turn the heat to 350 degrees. Cover the turkey in the bacon slices, in cross-hatch form or just by overlapping the slices in strips. Put back in the oven and continute to cook for about 2 more hours or until an internal thermometer temperature reaches 160 degrees. 

dont forget a side of stuffing, enjoy

PINAPPLE CHEESECAKE CUPCAKES

PINEAPPLE CHEESECAKE CUPCAKES

INGREDIENTS FOR GRAHAM CRUST:

1 cup graham cracker crumbs

1 tbsp. granulated sugar

¾ stick melted butter

INGREDIENTS FOR CHEESECAKE:

2 8oz. packages of cream cheese (softened)

½ cup granulated sugar

2 tbsp. pure vanilla extract

2 eggs (beaten)

INGREDIENTS FOR PINEAPPLE TOPPING:

1 20 oz. can crushed pineapple (drained)

2/3 cup brown sugar

½ stick butter

INGREDIENTS FOR WHIPPED CREAM:

1 cup heavy whipping cream

¼ cup confectionate sugar

2 tsp. pure vanilla extract

EQUIPMENT:

12 Reynolds StayBrite baking cups

Baking tin

Mixing Bowls

Hand mixer

READY, SET GO:

Pre-heat oven to 300 degrees

Line baking tin with Reynolds StayBrite baking cups

To make the graham crust, in a bowl with a whisk gently whisk together the graham cracker crumbs, melted butter and granulated sugar

Press the graham crust ¼ up the baking cups and set aside

To make the cheesecake, in a bowl with a hand mixer on medium mix the cream cheese, granulated sugar, vanilla extract and eggs until smooth

Pour cream cheesecake mixture in Reynolds StayBrite baking cup about ¼ up the baking cups

Place cupcakes in the oven and cook for 30 minutes, when done remove from oven and allow to completely cool inside baking tin

While the cupcakes are baking make the pineapple topping by adding the drained crushed pineapple, brown sugar and unsalted butter to a medium sauce pan over high heat, stir and allow to come to a boil, once at a boil turn heat to low and allow to simmer for 5 minutes and then set aside

Once cupcakes and pineapple topping are cooled, add pineapple topping to the top of the cupcakes and refrigerate for a minimum of 30 minutes

To make the whipped cream, in a mixing bowl add the heavy whipping cream, confectionate sugar and vanilla extract and mix with hand mixer on medium for 2-3 minutes or until the whipped cream forms peaks

Top the cupcakes with whipped cream, ENJOY and LOVE YOUR aweSome sELF!!

SPICY CHEDDAR FINGERS

Great for your walking dead parties or halloween, easy fun recipe to creep out 

sudmited by David Malosh

Yields: 3 dozen

Total Time: 1 hr

Cook Time: 15 min

Oven Temp: 350

Ingredients

 U.S. Metric Conversion chart

1/2 pound(s) extra-sharp white cheddar cheese

6 tablespoon(s) unsalted butter, softened

1 teaspoon(s) Kosher salt

1/2 teaspoon(s) cayenne pepper

1 cup(s) all-purpose flour

1 large egg yolk, mixed with 1 tablespoon of water

36 (about 1/3 cup) sliced almonds

Directions

In a food processor, grate the cheddar cheese. Add the butter, salt, and cayenne, and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.

Divide the dough into 36 pieces and roll each piece into a 4-inch finger. Arrange the fingers on 2 parchment paper–lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.

Preheat the oven to 350 degrees F. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking. Let the cheese fingers cool completely, then arrange on a platter and serve. .

BACON WRAPPED CHEESE BITES

Do you love bacon? What am I saying of course you do everbody does. Well heres a great recipe with bacon and cheese, easy to make.

ingredients

1 Can of Crescent rolls

8 1" cubes of fresh Mozzarella cheese

6 slices of pre-cooked bacon (or regular bacon mostly cooked in the microwave)

Instructions

Preheat oven to 400 degrees.

Unroll the crescents and cut each triangle into 2 pieces. Wrap each triangle around a piece of cheese. Pinch all of the seams closed very well and gently roll the dough to create a round shape.

Cut the slices of bacon to just fit around the dough and secure with a toothpick. I used the "scraps" of bacon to wrap around the last few. You can use full pieces if you prefer.

Place on a parchment paper lined pan. Bake 15 minutes or until dough is browned. You can expect some bits of cheese to leak out. 

Enjoy!

BUFFALO STYLE CHICKEN WRAP

Ingredients:

1 package egg roll wrappers (about 12-15 you'll need)

2 cups cooked, shredded chicken

2/3 cup Buffalo sauce (or until chicken is coated as desired)

1 cup crumbled Blue cheese (less if you are not a true fan)

1 cup cole slaw mix, dry

Non-stick cooking spray

Directions:

Preheat oven to 400. In a small bowl, mix chicken and buffalo sauce together. Add more or less until coated to desired taste. Separate egg roll "shells". Place about 1 tbsp cole slaw inside egg roll shell. Add 2-3 tbsp chicken mixture on top followed by 1 tbsp blue cheese crumbles (less if desired). Gently roll egg roll until closed. Place on sprayed cookie sheet. Once egg rolls are filled, spray evenly with cooking spray. Bake in oven for about 12-15 minutes, or until golden brown. You can serve with blue cheese dressing or ranch.

*Tip for rolling egg rolls, roll it closed as you would an envelope. Moving the bottom right corner to the middle, followed by the lower left corner to middle. Roll and close in sides. When done, all sides should be sealed in wrapper.

Enjoy

TACO BELL QUESADILLAS

INGREDIENts,

1/4 cup mayo

2 teTaspoons sliced jalapeno

3\4 teaspoons sugar

1/2 teaspoons UN cummin

1/2 teaspoon paprika

1/8 teaspoon cayenne pif you ppper

1\8 teaspoon garlin c powder

salt (to taste)

QUESADILLAS,

4 tortillas

4 chicken tenderlions (or steak you prefer)

1 cup shredded chedder cheese

1 cup monterey jack cheese

2 slices american cheese

DIRECTIONS,

1. COMBINE all sauce Ingredients and stir together

2. Cut your chicken or steak into thin slices and grill.

3. Preheat a skillet over medium heat.

4. One at a time, lay a tortilla In the skillet and sprinkle 1\4 cup of each shredded cheese and 1\2 cheese slice on one side of the tortilla

5. Put about 1\4 cup of chicken or steak on the same side as the sliced cheese.

6. On the empty side , put about 1 tablespoon of your mixed sauce.

7. Fold your tortilla in half and press with a spactaler,

8. Continue cooking until cheese is melted and cut into 4 slices.

ENJOY AND TELL US WHAT YOU

Think.

Spaghetti with an easy sauce

 Instead of opening a jar, try this easy  with meat sauce on a weeknight. Great on a  cold day.Serve with steamed broccoli or other greens, and a loaf of piping hot garlic bread. I prefer hot garlic bread for a side.

ingredients For 8 servings Split in half for 4 servings or freeze your leftovers

1 box of your prefered spaghetti noodles

1 chopped onion

1 chopped carrot

1 stalk Celery chopped

4 minced gloves garlic

1 tablespoon itialian season

1 pound ground beef

1 can crushed tomatoes

1\4 cup parsley

1/2 teaspoon salt

1/2 cup grated parmesan cheese

and of course alter ingredients to your pleasing but I like the dish the Way It Is.

Directions

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.

Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.

Serve the sauce over the pasta, sprinkled with cheese. 

Enjoy!,!!

Sausage pinwheels

SAUSAGE PINWHEELS
put a spin on a classic breakfast food with hot sausage. Have them for breakfast or dessert or anytime in between.  These delicious bites of heaven are good anytime.

Prep time: 10 mins
Cook time: 20 mins

Ingredients:

1 lb. Hot Neese’s Sausage(can use reg or mild sausage)
2 cups all purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/4 cup shortening
2/3 cup milk
grated cheese (optional)

Directions:

Combine flour, baking powder and salt. Cut in shortening and add milk. Turn dough out onto floured surface. Roll dough into 18″ x 12″ rectangle. Spread uncooked sausage over dough. Spread grated cheese on top of sausage. Roll dough into jelly-roll fashion starting with the longest side. Cover and refrigerate one hour. Slice dough into 1/4 inch slices. Back at 350 degrees for 20 minutes.

Makes 3 1/2 dozen.

CROCK POT COKE BABY BACK RIBS

Crock Pot Coke Baby Back Ribs

Here is a recipe that is actually very easy to make and it full of flavor! These ribs are made in the crock pot with a can of coke. So, even if you don’t like Coke, you may love this recipe.  Crock Pot Coke Baby Back Ribs Enjoy..

What you need:
1 rack Rork Baby Back Ribs
1 can Coca-Cola
Salt and Pepper
1/2 bottle Barbecue Sauce

What to do:
Salt and pepper ribs on both sides.

Wrap ribs around outside of crock pot.

Pour Coke over ribs and cook for 8-10 hours.

Cover a oven safe pan with aluminum foil.

The meat will be falling off the bones, so carefully transfer the ribs to the foil lined pan (meaty side up).

Cover ribs with barbecue sauce and place under broiler until sauce starts to sizzle and caramelize.

Remove from oven and serve.

THICKY THICK SAUSAGE GRAVY

Thick sausage gravy 

If you like your gravy full of flavor then look no further. This recipe for sausage gravy has everything you would want and goes great with anything, expecially biscuits. So lets get started with the items you will need.

1.1/2 pound nesses sausage

2. 1 1/2 cup of flour 

3. 2 cup milk

4. Salt and pepper to taste 

To start with cook the sauage In a medium size frying pan on med-med, high heat. Cook the sausage all the way. When the sausage is finished cooking do not drain grease turn heat to a medium.  Add milk and flour sifting around as you add. Add salt 

And pepper to taste. Continue cooking and stirring until the gravy is finished(about 5 minutes). The sausage gravy should be thick, if you want it thinner use less milk.

Enjoy and thank you to heather for this recipe.
Pics coming soon as I can upload them, leave a comment below tell us what you think and if you have any recipes let us know we will upload them.