Adobo Peach BBQ Chicken

Adobo Peach BBQ Chicken
Recipe from Picky-Palate.com

18 chicken tenders (I cut up chicken breasts into strips)
1 1/4 Cups Peach preserves
¼ Cup adobo sauce (canned chipotle sauce), add more if you like it spicy
½ Cup BBQ sauce
¾ teaspoon salt
2 cloves fresh garlic, minced

1. Place chicken tenders into a large zip lock bag. Pour in peach preserves, adobo sauce, BBQ sauce, salt and garlic. Marinate for at least 1 hour.

2. Preheat indoor grill pan or outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side or until cooked through.

(I broiled mine in the oven on a baking sheet lined with tin foil...same way, both sides for 3-4 minutes. I also tried to spread as much sauce on as I could before baking each side.)

Fudge Sauce

Fudge Sauce
Recipe from Liz Cox

2 cups sugar
1/4 cup cocoa
3 Tbsp flour
1/4 cup butter
1 can evaporated milk
1 tsp vanilla

Mix together and bring to boil. Stir for 3-4 minutes. Serve over ice cream, brownies, etc.

*Can put in a glass container and refridgerate to save for later...heat up in microwave before serving.

Baked Chimichangas

Baked Chimichangas

Recipe from Taste of Home Cookbook

2 1/2 cups shredded cooked chicken breast

1 cup salsa

1 small onion, chopped

3/4 tsp ground cumin

1/2 tsp dried oregano

6 flour tortillas, warmed

3/4 cup shredded cheddar cheese

1 cup chicken broth

2 tsp (2 cubes) chicken bouillon granules

1/8 tsp pepper

1/4 cup all-purpose flour

1 cup half and half (or evaporated milk)

1 can (4 oz) chopped green chilies

In a large nonstick skillet, simmer the chicken, salsa, onion, cumin, and oregano until heated through and most of the liquid is evaporated. Place 1/2 cup down the center of each tortilla; top with 2 Tablespoons cheese.

Fold sides and ends over filling; roll up. Place seam side down in a 13x9 baking dish coated with cooking spray. Bake, uncovered, at 425 for 15 minutes or until browned.

In a saucepan, heat broth, bouillon and pepper until bouillon is dissolved. Combine flour and half and half until smooth; stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; heat through. Cut chimichangas in half; top with sauce.

Hawaiian Haystacks

*I didn't have chow mein noodles or celery...was still great.

Hawaiian Haystacks
Recipe from Recipezaar.com

1/4 lb butter (optional or use less if you want)
3/4 cup flour
3 cups milk
1 tsp salt
1 can cream of mushroom soup
1 1/2 cooked chicken breasts (or canned)
1/2 can sliced mushrooms
Pineapple tidbits
Chopped green onion
Grated cheddar cheese
Coconut
Slivered almonds
Chow Mein noodles
Cooked rice
Celery

Cook chicken and cut into bite sized pieces or shred. Melt butter in a large pan. Add flour, salt, and milk. Stir well. Add cream of mushroom soup, mushrooms, and chicken. Simmer. Cook rice (however much is needed for number of people serving). Layer on plate rice, chow mein noodles, cheese, soup mixture, and other toppings desired. Can also add soy sauce if desired.

Crispy Coconut Chicken Fingers

Crispy Coconut Chicken Fingers
Recipe from Our Best Bites blog

12 chicken tenders (more or less) (I cut up 4 chicken breasts)
1-2 eggs (start with 1 and crack another if you run out)
1/2 c. flour
1 c. sweetened coconut flakes
1 c. panko breadcrumbs
1 1/2 tsp. garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (or can leave out for non-spicy eaters)

Preheat oven to 450. Give coconut a rough chop so its about the same size as the Panko breadcrumbs. Combine coconut, panko, and spices to a bowl and mix well. Place the flour in another shallow bowl and the egg, beaten, in another bowl. Dip chicken in flour, then egg, then panko mix. Place chicken pieces on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (Optional: you can drizzle with olive oil on top to help crisp nicely).

Bake for about 20 minutes or until juices run clear. If they are smaller chicken tenders, try 15 minutes...if larger try 25 minutes. Watch closely so they don't overcook. The coconut will be nice and golden but will still be light in color. Dip in sweet 'n sour sauce (a recipe I used below).

Sweet 'n Sour Sauce
Recipe found online somewhere

*Alright, I'm putting on two recipes for this because there was a basic one I found but I decided to use a slightly different version. It was really good with the chicken but it may be too potent to use with other things in my opinion.

1st Recipe (the basic one...I didn't use)

3/4 c. white sugar
1/3 c. white vinegar
2/3 c. water
1/4 c. soy sauce
1 Tbsp. ketchup
2 Tbsp. cornstarch

Place sugar, vinegar, water soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

2nd Recipe (one I used)

1/4 c. brown sugar
1/2 . white sugar
1/4. c. pineapple juice
1/4 c. soy sauce
1/4 c. ketchup
2 Tbsp. cornstarch

Dissolve cornstarch and pineapple juice until dissolved. Add in all ingredients to saucepan and bring to a boil. Stir continuously until mixture has thickened.

Dressed Up Sloppy Joes

Dressed Up Sloppy Joes
Recipe from Our Best Bites blog

1 lb. lean ground beef
Seasoning salt to taste
1 medium onion, minced
1/2 green pepper, minced
3-4 cloves garlic, minced or pressed
3/4 c. ketchup
1 tsp mustard
3 Tbsp + 1 tsp brown sugar
1 1/2 tsp red wine vinegar
3/4 tsp Worcestershire
3 Tbsp tomato paste
1/3-1/2 c. water to reach desired consistency
Freshly ground pepper to taste
6 hamburger buns

Stovetop instructions:
Brown ground beef, onions, green peppers, and garlic. Season to taste with seasoning salt. Add in mustard, brown sugar, vinegar, and Worcestershire. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot instructions:
Brown ground beef, onions, green peppers, and garlic. Season to taste with seasoning salt. Transfer to a slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Herb and Cheese Stuffed Burger

Herb and Cheese Stuffed Burger
Recipe from Taste of Home Magazine

1/4 cup shredded cheddar cheese
2 Tbsp cream cheese, softened
2 Tbsp minced fresh parsley
3 tsp Dijon mustard, divided
2 green onions, thinly sliced
3 Tbsp dry bread crumbs
2 Tbsp ketchup
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried sage leaves
1 lb lean ground beef
4 rolls or buns
Lettuce and tomato slices, optional

In a small bowl, combine cheddar cheese, cream cheese, parsley and 1 tsp mustard, set aside.

In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear. Serve burgers on rolls with lettuce and tomatoes if desired.