Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

Yield: 4 servings (serving size: 2 chicken thighs)

Nutritional Information
Amount per serving

Calories: 321
Calories from fat: 31%
Fat: 11g
Saturated fat: 3g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 2.5g
Protein: 28g
Carbohydrate: 27.9g
Fiber: 0.6g
Cholesterol: 99mg
Iron: 2.1mg
Sodium: 676mg
Calcium: 21mg

Ingredients:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preparation:
Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
David Bonom, Cooking Light

SQUASH - YELLOW SUMMER

SQUASH - YELLOW SUMMER

Read more about it at www.cooks.com/rec/view/0,1950,154169-251192,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

Wash and slice 3 or 4 Summer squash.
Mix with following:


1 tbsp. butter
1/2 cup bread crumbs
garlic powder, onion powder, salt, pepper and paprika (for sprinkling)
1 pkg. grated Cheddar cheese (reserve some for topping)
1 egg, beaten
paprika
1 tbsp. onion, minced

Place sliced squash in a buttered baking dish. Beat egg and pour over top. Sprinkle with 1/4 cup cheese.
In the microwave, melt butter and toss with bread crumbs to mix. Sprinkle squash evenly with bread crumbs. Sprinkle lightly with garlic and onion powder, salt, pepper and paprika. Top with a layer of shredded Cheddar cheese.

Bake at 325°F for 30 minutes or until squash is tender and cheese is bubbly.

Homemade Shake & Bake

Homemade Shake and Bake Mixture
By: sal

"Various seasonings enhance this homemade crumb mixture for coating and baking chicken. Use this like you would use the store-bought stuff. This in just as good, to me and my family!"

Prep Time:5 Min
Ready In:5 Min
Servings: Original Recipe. Yield: 4 cups

Ingredients:
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Directions:
In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Grilled Chicken With White Barbecue Sauce

Grilled Chicken With White Barbecue Sauce
From MyRecipes.com

Put a spin on barbecue chicken with spicy white sauce, a combination of mayonnaise and vinegar. The sauce is finger-licking good and ready in only 10 minutes.

Yields: 5 serving
Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Oven Temp: 350

Ingredients:
1 tablespoon(s) dried thyme
1 tablespoon(s) dried oregano
1 tablespoon(s) ground cumin
1 tablespoon(s) paprika
1 teaspoon(s) onion powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
10 (about 3 pounds) chicken thighs
White Barbecue Sauce

Directions:

1.Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2.Grill, covered with grill lid, over medium-high heat (350 degrees F to 400 degrees F) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees F. Serve with White Barbecue Sauce.

Tips & Techniques:

Note: 4 chicken leg quarters (about 3 pounds) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.

Grande Beef Nachos

From the book: 125 best Food Processor Recipes:

Serves 6

1 bag Tortilla chips
8oz Chedder cheese, cut into chuncks
8zo Monterey Jack cheese, cut into chunks
1 onion cut into quarters
1 can pinto or black beans, drained & rinsed
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
3/4 tsp dried onion flakes
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/8 tsp ground oregano
8oz lean ground beef
1/4 cup sour cream

Directions:

1. On a microwave-safe platter, place chips in a single layer. Set aside.

2. In work bowl (food processor) fitted with shredding blade, shred Cheddar & Monetary Jack cheese. Transfer to a bowl & set aside.

3. Replace shredding blade with metal blade. With the motor running, drop onion through feed tube & process until finely chopped. Into the work bowl, add beans, chili powder, paprika, salt, onion flakes, cayenne pepper, onion powder & oregano & process until smooth, 2-3 minutes.

4. In a large skillet over medium heat, cook ground beef until no longer pink, 10-15 minutes. Drain off fat. Add bean mixture & cook, stirring, until hot.

5. Spoon beef mixture over chips. Sprinkle cheese mixture over top. Microwave for 20 seconds or until cheese is bubbling. Garnish with sour cream.

TIP: Do not place the hot meat mixture over the corn chips until you are ready to microwave. It will make them soggy.