Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 2 slices sourdough bread Butter 3 slices pepperjack cheese 2 slices bacon Directions: Cook bacon to your desired doneness. Coat one side of each of the slices of bread with the butter. Place one slice of bread butter side down in a frying pan. Add 2 slices of pepperjack cheese. Break bacon slices on both in half so you have 4 smaller slices. Add bacon to sandwich. Add another slice of pepperjack cheese. Top with the other slice of bread with the butter side up. Cook on medium until slightly brown. Flip. Cook the other side on medium until slightly brown.
Ingredients: 8 glazed doughnuts Nonstick cooking spray 1 recipe mint julep dip (see below) 1 recipe strawberry basil dip (see below) Directions: Heat charcoal or gas grill to medium-low heat. Coat doughnuts with cooking spray. Grill doughnuts, covered, until lightly browned, 30 seconds to a minute per side. Watch closely to avoid burning. Serve doughnuts with mint julep dip and strawberry basil dip Mint Julep Dip 6 Tbsp. sugar 1 Tbsp. packed fresh mint leaves 6 oz. cream cheese softened (3/4 c.) 1/4 c. milk 2 Tbsp. bourbon Directions: In a small bowl combine sugar and mint leaves. Using a wooden spoon mash mint and sugar until fragrant, 30 seconds to 1 minute. In a blender container or food processor combine sugar mixture, cream cheese, milk and bourbon. Cover; blend or process until smooth, stopping to scrape down the sides as necessary. Serve immediately. Strawberry Basil Dip 6 oz. fresh strawberries, hulled (about 1 1/4 c.) 4 oz. cream cheese, softened (1/4 c.) 3 Tbsp. honey 1 Tbsp. packed fresh basil leaves Directions: In a blender or small food processor combine strawberries, cream cheese and honey. Cover; blend or process until smooth, stopping to scrape down the sides as necessary. Add basil; pulse until just chopped. Serve immediately.
Ingredients: 2 lb. ground beef 2 envelopes taco seasoning 4 large eggs 3/4 c. 2% milk 1 1/4 c. biscuit/baking mix Dash pepper 1/2 c. sour cream 2-3 c. chopped lettuce 3/4 c. chopped tomato 1/4 c. chopped green pepper 2 green onions, chopped 2 c. (8 oz.) shredded cheddar cheese Directions: Preheat oven to 400 degrees. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 9x13 baking dish. In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cook 5-10 minutes. Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Freeze option: Cool baked casserole; cover and freeze (without topping with sour cream, lettuce, tomato, green pepper, onions and cheese). To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in the center reads 165 degrees. Cool for 5-10 minutes, then top as directed.
Ingredients: 8 oz. uncooked whole wheat spaghetti 1/2 head bok choy (about 1 lb.) 2 Tbsp. canola oil, divided 1 lb. boneless skinless chicken breasts, cubed 1 celery rib, sliced 1/2 c. coarsely chopped green pepper 1/2 c. coarsely chopped sweet red pepper 1/3 c. coarsely chopped onion 6 Tbsp. reduced-sodium teriyaki sauce Directions: Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1 inch pieces. Coarsely chop leaves.
In a large skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until the leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.
Ingredients: 8 oz. (1 3/4 c.) roasted salted cashews 14 oz. soft caramels 1-2 Tbsp. cream 8 oz. brown melting milk chocolate wafers Flaked sea salt Directions: Line a baking sheet with parchment or foil and lightly spray with nonstick cooking spray. Arrange the cashews in 16 clusters on the baking sheet. Unwrap the caramels and place them in a medium bowl with 1 Tbsp. cream. Microwave the caramels in 15 second increments, stirring after every 15 seconds, until they're melted and smooth. At first they will resist melting, but as you continue to heat and stir them, they'll smooth out into a thick sauce. The texture will depend on the caramels you use, so if it seems too thick to easily scoop out, add a bit more cream and stir until you have a workable texture. Drop a scoop of caramel on top of each cashew cluster. It is ok if it does not over all the nuts right away- it should ooze down and spread over them eventually. Once all of the clusters are covered with caramel, lightly wet your fingertips and use them to press down on any caramel mounds that have not spread out, making an even layer on top of the cashews. Refrigerate the tray while you prepare the chocolate wafers. Place them in a microwave-safe bowl and microwave them in 30 second increments, stirring after every 30 seconds. Once the chocolate is melted and smooth, place a spoonful of chocolate on top of a turtle cluster, and use the back of a spoon to spread it to the edge, finishing with a swirl on top. While the chocolate is still wet, finish the top of a cluster with a pinch of flaked sea salt. Repeat until all of the clusters are assembled. Return the tray to the refrigerator to set the chocolate, for about 15 minutes. For the best taste and texture, serve the clusters at room temperature. Store them in an airtight container for up to 2 weeks.
Ingredients: 1 1/4 c. organic brown sugar (lightly packed) 1/2 c. honey 1 tsp. garlic powder 1 tsp. onion powder 1 Tbsp. Worcestershire sauce 12 oz. whiskey Directions: Place all ingredients in a saucepan over medium heat. Stir to combine. Bring to a boil, then reduce heat and simmer for 25 minutes. Use immediately, or store in a sealed container in the refrigerator. Spread on burgers or steaks when cooking.
Ingredients: BLACKBERRY SIMPLE SYRUP: 12 oz. fresh blackberries 1/2 c. sugar WHISKEY LEMONADE: 7.5 oz. whiskey 7.5 oz. lemon juice 1 large rosemary sprig 6 oz. blackberry simple syrup Directions: Put the 12 oz. blackberries and sugar in a small saucepan over medium heat. Cook for 20-30 minutes, stirring occasionally, until blackberries have softened and you have a thick syrup. Strain the syrup through a mesh sieve to separate any seeds or lumps from the syrup. You can discard the leftover pulp or freeze in ice cube trays and use in smoothies. Let the syrup cool on the counter for 20 minutes prior to use. Combine the whiskey, lemon juice, 1 large rosemary sprig and 6 oz. blackberry simple syrup in a large shaker and add a handful or two of ice cubes. Depending on the size of your shaker, you may have to shake the drinks in 2 batches. Shake to combine and chill drinks. Pour over ice in glasses and serve.
Ingredients: 2 Tbsp. olive oil 1 large yellow onion, diced Salt and black pepper 4 cloves garlic, finely minced 12 oz. light beer (like a pilsner, to avoid bitterness) 4 c. low-sodium chicken broth 1/3 c. all-purpose flour 2 1/4 c. low-fat milk 1/4 c. Frank's Red Hot Sauce (more or less to taste) 1 3/4 c. sharp white cheddar cheese 1/4 c. blue cheese crumbles 1 1/2 c. fully-cooked shredded chicken breast Croutons, chopped chives, crispy bacon, blue cheese crumbles, Frank's Red Hot Sauce (for toppings) Directions: In a large Dutch oven, heat the olive oil over medium heat. Add the onion and season with salt and black pepper. Cook for 5-6 minutes or until tender. Add the garlic and cook for another minute, or until fragrant. Add the beer. Bring to a boil and then lower to a simmer. Simmer for about 15 minutes or until the beer is substantially reduced. Add the chicken broth and taking an immersion blender, blend the mixture until completely smooth. Alternately, you can use a regular blender if you do not have an immersion blender. Bring the soup to a boil and then lower to a simmer. Simmer for an additional 15 minutes. In a large bowl, whisk together the flour and just enough milk to create a paste (about 1/4-1/3 of a cup). Whisk the flour into the soup and then add the remaining milk. Continue to simmer the soup for another 15 minutes, whisking frequently until the soup has thickened slightly. Stir in the hot sauce. Cook for an additional 3 minutes and then remove from the heat. In 1/2 c. increments, add the cheddar cheese and blue cheese crumbles to the soup, stirring and melting the cheeses completely before adding the next addition. It is ok if there are some blue cheese chunks remaining. Stir in the shredded chicken breast. Serve the soup hot, garnished with croutons, chives, bacon, blue cheese and a drizzle of hot sauce (if desired).
Ingredients: 1 1/2 . finely crushed peanut butter sandwich cookies 4 pkgs. (8 oz. each) cream cheese, softened 1 c. creamy peanut butter 1 tsp. vanilla 1 c. sugar 4 eggs 1/2 c. seedless strawberry jam Directions: Heat oven to 325 degrees. Line a 9x13 pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan. Beat cream cheese, peanut butter and vanilla in a large bowl with a mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40 minutes or until center is almost set. Cool completely. Spoon jam into microwaveable bowl. Microwave on high for 30 seconds; spread over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting into bars.
Ingredients: 1 3/4 c. boiling water, divided 1 envelope unflavored gelatin (Knox) 1 can (14 oz.) sweetened condensed milk 2 pkgs. (3 oz. each) peach flavored gelatin 1/4 c. cold water Directions: Add 1/2 c. boiling water to unflavored gelatin in a medium bowl; stir until completely dissolved. Stir in sweetened condensed milk. Pour into an 8 inch square dish sprayed with cooking spray. Refrigerate 25-30 minutes or until set but not firm. Meanwhile, add remaining boiling water to peach gelatin mixes in separate medium bowl; stir 2 minutes or until completely dissolved. Stir in cold water. Cool until ready to use. Pour in peach gelatin slowly over the layer in the dish. Refrigerate 2 hours or until firm before cutting into 36 squares.
Ingredients: 1 lb. bulk pork sausage 1/4 c. all-purpose flour 2 c. milk (2% or whole) Kosher salt and black pepper, to taste Hot biscuits Directions: Warm a skillet over medium heat. Add the sausage and break into chunks. Cook until the meat is crumbled and cooked through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin it out). Season generously with salt and lots of fresh ground pepper. Serve with hot biscuits.
Ingredients: 4 (7 inch) flour tortillas 1/3 c. peanut butter 1 c. chopped apple 1/4 c. low-fat granola Directions: Spread peanut butter over each tortilla. Sprinkle with apple and granola. Tightly roll up tortillas. Cut in half. Wrap tightly in plastic wrap. Pack in insulated containers.
Ingredients: 34 Ritz crackers, crushed 6 Tbsp. butter, melted 2 large limes, divided 2 pkgs. (8 oz. each) cream cheese, softened 1 can (14 oz.) sweetened condensed milk 1/4 c. fresh lemon juice Directions: Heat oven to 350 degrees. Combine cracker crumbs and butter; press onto bottom and up side of a 9 inch pie plate. Bake 10 minutes or until golden brown. Remove from oven; cool 5 minutes. Meanwhile, zest 1 lime; set aside. Cut zested lime in half; squeeze juice from lime halves. Beat cream cheese and milk with mixer until blender. Add lime juice and lemon juice; mix well. Spoon cream cheese mixture into crust; smooth top. Cut remaining lime into 4 lengthwise quarters, then cut each quarter crosswise into thin slices. Arrange around edge of pie; sprinkle with zest. Refrigerate 1 hour or until firm.
Ingredients: 1 c. (8 oz.) sour cream 1/4 c. minced fresh chives 2 garlic cloves, minced 1/2 tsp. salt CHICKEN: 1/4 c. all-purpose flour 2 Tbsp. light brown sugar 1 tsp. ground mustard 3/4 tsp. pepper 1/2 tsp. salt 1/4 tsp. cayenne pepper 2 eggs, lightly beaten 2 c. coarsely crushed barbecue chips 1 1/2 lbs. chicken tenderloins Oil for frying Directions: In a small bowl, mix sour cream, chives, garlic and salt. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere. In a deep skillet, heat 1/4 inch oil to 375 degrees. Fry chicken, a few strips at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce.
Ingredients: Pastry for a single crust pie (9 inches) 3 Tbsp. all-purpose flour 1/4 tsp. salt 1 c. water, divided 3/4 c. sugar 6 c. fresh blueberries, divided 1/2 tsp. white vinegar Sweetened whipped cream or ice cream vanilla Directions: On a lightly floured surface, roll pastry dough to an 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate; flute edges. Refrigerate 30 minutes. Preheat oven to 425 degrees. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack. In a small bowl, mix flour, salt and 1/3 c. water until blended. In a large saucepan, combine sugar, 1 c, blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust. Refrigerate 4 hours or until filling is set. Serve with whipping cream.
Ingredients: 1/2 c. granulated sugar 1/2 c. packed brown sugar 2 tsp. ground cinnamon 1/2 c. butter, melted 2 cans (12 oz. each) refrigerated buttermilk biscuits 1 c. chopped peeled cooking apples 1/3 c. bourbon or apple juice Directions: Preheat oven to 350 degrees. Generously grease a 10 inch fluted tube pan or tube pan; set aside. In a medium bowl stir together sugar and cinnamon; set aside. Place melted butter in another medium bowl. Using kitchen scissors, cut each biscuit into fourths. Toss apple and biscuit pieces, several at a time, in melted butter, then in cinnamon-sugar to coat. Layer biscuit pieces in the prepared tube pan; press lightly. Sprinkle with any remaining cinnamon-sugar and drizzle with any remaining butter. Drizzle bourbon over biscuits. Bake about 30 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Let stand in pan for 10 minutes. Invert onto a large serving platter. Serve warm.
Ingredients: 1 refrigerated pizza crust (or homemade pizza crust) 3/4 c. Caesar salad dressing 1 c. cooked chicken breasts, chopped 5 strips bacon, cooked and crumbled 3/4 c. mozzarella cheese, shredded 1/4 c. Parmesan cheese, shredded 1/4 tsp. Italian seasoning Directions: Prepare the crust according to package directions. Grease the pizza pan prior to spreading the dough to fit. Prebake the pizza crust for 8 minutes in a 400 degree oven. Spread Caesar dressing over pizza crust, leaving a gap around the edge. Evenly distribute bacon and chicken evenly over the sauce. Then top with mozzarella cheese and Parmesan cheese. Sprinkle Italian seasoning on top. Bake an additional 7-10 minutes or until the crust is golden and the cheese is melted.
Ingredients: Red colored sugar 1 lime wedge 3 c. triple sec or other orange liqueur 2 c. tequila 1 1/2 c. freshly squeezed lime juice 1 c. superfine sugar or powdered sugar 2 c. orange juice Ice cubes Grenadine syrup Orange slices, optional Directions: Place colored sugar on a small plate. Rub rim of glasses with the lime wedge. Dip rims of glasses in colored sugar to coat; set aside. In a pitcher combine triple sec, tequila, lime juice and sugar/powdered sugar. Stir until sugar is dissolved. Stir in orange juice. Chill until ready to use. Place ice cubes in sugar-rimmed glasses. Pour tequila mixture over ice cubes and add 2 dashes of grenadine syrup to each glass. Garnish with orange slices, if desired.
Ingredients: 1 pineapple, cut up and mashed 1 lemon, juiced 1 lemon, sliced 1 lime, juiced 3 Tbsp. brown sugar 6 c. water Ice cubes, to chill Add more sugar, if you like your lemonade sweeter Directions: Mash the pineapple in a large bowl (can use a potato masher). Spoon the fruit into a pitcher and add the rest of the ingredients. Stir well and serve with fresh pineapple slices if you desire.
Ingredients: 1 lb. boneless skinless chicken breasts, cut lengthwise into 16 strips 1 pkt. Shake and Bake extra crispy seasoned coating mix 8 round frozen waffles, thawed 1/3 c. maple-flavored pancake syrup 2 Tbsp. barbecue sauce 1/2 tsp. Sriracha sauce 1 green onion, thinly sliced Directions: Heat oven to 400 degrees. Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12-15 minutes or until done. Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with a wooden toothpick on a separate baking sheet. Add to oven to bake with chicken for the last 8 minutes. Mix syrup, barbecue sauce and Sriracha sauce until blended. Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and onions.
Ingredients: 1 recipe for pizza dough or refrigerated pizza dough 8 oz. mozzarella cheese, sliced Sliced pepperoni, cut into quarters Marinara sauce, for dipping Directions: Preheat waffle iron. Roll out the pizza dough on a lightly floured surface and cut into equal sized squares, about 3x3 inches (does not need to be exact). Lay the sliced mozzarella in the center of the dough (some will leak out). Add the pepperoni, then top with another square of the pizza dough. Place on the waffle iron and close the lid, pressing down firmly but do not lock the lid. The lid will raise slightly when the dough cooks. Cook for about 5 minutes, or until the dough is golden brown. Serve with marinara sauce for dipping.
Ingredients: 10 medium to medium-large eggs (not extra large) 1 1/4 c. cassava flour 1/4 c. avocado oil 1/4 c. honey or preferred sweetener 1/2 tsp. baking soda, sifted 1/2 tsp. sea salt Directions: Preheat oven to 350 degrees. In a medium bowl, whisk together cassava, sifted baking soda and sea salt. In a high powered blender or mixer, place ingredients in the following order: eggs, oil, honey, then flour mixture. Blend on low speed 10 seconds. Stop to scrape down the sides and bottom briefly and blend on low 3 more seconds. Allow batter to thicken slightly when you prepare the pan. Lightly grease a standard loaf pan. Line with parchment paper. Pour batter in and bake for 45 minutes in preheated oven. Test doneness with a toothpick inserted in the center of the loaf to be sure it is cooked through. Pull up on the parchment to release the loaf from the pan. Cool then slice and serve.
Ingredients: 12 Tbsp. butter, softened 3/4 c. brown sugar 1/4 c. sugar 1 tsp. vanilla 1 egg 2 c. flour 1 small (3.4 oz.) box instant vanilla pudding mix, dry- do not prepare (must be instant) 1 tsp. baking soda 1/2 tsp. salt 2 c. semi-sweet chocolate chips 24 soft caramels, unwrapped Coarse sea salt, optional Directions: Start by beating butter and sugars together for 1-2 minutes until very fluffy. Add vanilla and egg. Mix well. In a separate bowl whisk together flour, pudding mix, baking soda and salt. Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in the chocolate chips. Cover and chill for at least 1 hour. Preheat oven to 350 degrees and lightly grease a baking sheet (can mist with cooking spray then wipe off with a paper towel- too much grease will lead to flat cookies). Roll about 3-4 Tbsp. chocolate chip cookie dough into a ball, then repeat with 3-4 Tbsp. of dough. Press a caramel square into the center of one ball. Gently smash the 2 dough balls together and roll into one single ball. Repeat with the remaining dough and place the dough balls at least 3-4 inches apart on the baking sheet. Put additional chocolate chips into the top of each dough ball if you would like (just for looks). Bake cookies for 10-13 minutes until set but still slightly undercooked. Remove from oven and sprinkle with sea salt, if desired. Allow to cook at least 10 minutes on the baking sheet and then transfer to a cooling rack and allow to cool completely to room temperature. Store in an airtight container.
Ingredients: 4 large chicken breasts, boneless, skinless (approx. 3.5 lbs.) 6 Tbsp. flour 2/3 c. sugar free orange marmalade 2/3 c. Jack Daniel's BBQ sauce 4 Tbsp. light soy sauce 2 Tbsp. ginger, fresh grated or jarred Directions: Cut chicken into chunks. Put chicken and flour into a bag and toss together. Place the chicken in the slow cooker. Add the rest of the ingredients, cover and cook on low for 6-8 hours or on high for 3-4 hours.
Ingredients: 2 c. buttermilk 2 boxes (4.2 oz.) cookies and cream pudding mix 2 containers (8 oz. each) cool whip 1 pkg. (14.3 oz.) Oreos, chopped and divided Directions: Whip together buttermilk, pudding mix and cool whip. Add Oreos (reserving 1 c. for garnish) and stir until combined. Sprinkle with reserved Oreos. Store in the refrigerator.
Ingredients: 1 pkg. (16 oz.) rigatoni or large tube pasta 1 1/2 lbs. ground beef 1 small onion, chopped 4 c. (16 oz.) shredded part-skim mozzarella cheese 2 cans (15 oz. each) pizza sauce 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 1 pkg. (8 oz.) sliced pepperoni Directions: Cook pasta according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; place in a 5 quart slow cooker. Stir in the beef mixture, cheese, pizza sauce, soup and pepperoni. Cover and cook on low for 2-3 hours or until heated through.
Ingredients: 1 ripe mango, diced (about 1 c.) 1/2 small English cucumber, diced (about 1 c.) 1/3 c, diced red onions 1/4 c. chopped cilantro 1 jalapeno pepper, seeded and diced Juice from 1 lime Freshly ground black pepper Directions: Stir together all of the ingredients in a medium bowl. Serve with tortilla chips, tacos or burritos or as a mix-in for cooked quinoa or millet.
Ingredients: 1 1/2 c. flour (white, wheat or half of each) 1 1/2 tsp. baking powder 1/4 tsp. baking soda 1 shake cinnamon 1 egg 2 mashed bananas 3/4 c. sugar 1/4 c. oil or applesauce Directions: Mix together bananas, eggs and oil/applesauce. Add flour, baking powder, baking soda, cinnamon and sugar. Mix together until the dry ingredients are completely mixed in. Scoop into a greased muffin tin or muffin cups. Bake in a 350 degree oven for 15 minutes or until a toothpick comes out clean. Remove immediately from the muffin tin and serve immediately. Note~ each batch listed above makes about 12 muffins.
Ingredients: 2-2 1/2 lbs. skin on chicken thighs MARINADE: 1/2 c. fresh lime juice 3 tsp. fresh lime zest 1/4 c. olive oil 4 Tbsp. fresh cilantro, chopped finely 2 jalapeno, chopped finely 4 garlic cloves, chopped finely 1 Tbsp. honey 2 tsp. salt 1 tsp. chili powder, or to taste Directions: Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside. Get a big bowl. Mix together all of the marinade ingredients using a whisk. Make sure the marinade is well combined. Add chicken to the marinade and ensure the chicken is coated evenly. Marinate for 2 hours (can do this in a ziploc bag if you want, otherwise plastic wrap the bowl and place in the refrigerator). Turn on the grill to medium heat. Brush some oil on the grill rack. Place the chicken on the grill. Place some of the garlic, cilantro and jalapeno from the marinade on top of the chicken. Grill the chicken until cooked through and golden brown/charred on both sides. Serve immediately.
Ingredients: 8 oz. thin spaghetti pasta 1/2 lb. boneless chicken breast, cubed 2 cloves garlic, minced Chopped parsley, for garnish SAUCE: 1/2 c. light mayonnaise 1/4 c. plus 2 Tbsp. Thai sweet chili sauce 1/2 Tbsp. honey 1 Tbsp. Sriracha sauce 1 Tbsp. lime juice Directions: Lightly grease a saute pan and turn stove to medium high heat. Add garlic and cook until aroma of the garlic comes out. Add in the chicken pieces and cook until the chicken is cooked through and slightly browned. In a large pot, add water and bring to a boil. Add pasta and cook until done. Drain out water when the pasta is done cooking. While the pasta is cooking, prepare the sauce. In a small bowl, combine the sauce ingredients and whisk together until smooth. Adjust the spice level as needed for your taste. Add chicken to pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm the remaining sauce (in int he microwave is fine). Dish out pasta onto plates and add remaining sauce on top. Garnish with parsley if desired.
