NO BAKE ENERGY BITES

NO BAKE ENERGY BITES

INGREDIENTS:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips or cacao nibs (optional)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Breakfast cookies

Posted by mk in Breakfast, cookies

NO BAKE ENERGY BITES

Southwestern Baked Spaghetti

Southwestern Baked Spaghetti

INGREDIENTS 

• 8 ounces uncooked spaghetti
• 1⁄2 cup milk
• 1 egg
• 1 lb ground beef
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 (8 ounce) cans tomato sauce
• 1⁄2 cup shredded cheddar cheese
• 1⁄2 cup shredded monterey jack cheese

DIRECTIONS

1. Cook spaghetti per package direcions.
2. Combine milk and egg, mix well.
3. Combine drained spaghetti, milk and egg; mix well.
4. Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
5. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
6. Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
7. Stir in tomato sauce and cook for 2 more minutes.
8. Spread meat mixture over spaghetti.
9. Sprinkle with cheese.
10. Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
11. Remove from oven and let stand for 10 minutes.

Spaghetti

Posted by mk in Spaghetti

Southwestern Baked Spaghetti

SPICY HONEY CHICKEN

SPICY HONEY CHICKEN

Spicy Honey Chicken

 

Ingredients

Rub:

• 2 t Garlic Powder
• 2 t Chili Powder
• 1 t Salt
• 1 t Ground Cumin
• 1 t paprika
• ¼-1/2 t Cayenne pepper (depending on how hot you like it)
• 8 boneless skinless chicken thighs

Glaze:

• 6 T Honey
• 2 t Cider Vinegar

Instructions

1. Combine first 6 ingredients (all the spices) in bowl and mix well.
2. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.
3. Toss chicken with spice rub to coat all sides well.
4. Brush grill surface lightly with oil.
5. Grill chicken a few minutes on each side, until cooked through.
6. Combine honey and vinegar in a small bowl, stirring well until combined.
7. Brush mixture on chicken (both sides) in the final moments of grilling.
8. Now because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize.
9. You can also cook this under the broiler if you don't have a BBQ or the weather is bad.

Chiken

Posted by mk in Chiken

SPICY HONEY CHICKEN

Asian BBQ Chicken

Asian BBQ Chicken

Asian BBQ Chicken

 

Ingredients

• ¼ C packed brown sugar
• ¼ C soy sauce
• 2 T lime juice (about 1 lime)
• ¼ t cayenne pepper
• ¼ t curry powder
• 3-4 garlic cloves, minced
• 1 t grated fresh ginger 8 boneless, skinless chicken thighs

Instructions

1. Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar
2. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag.
3. Use the reserved marinade to baste the chicken with the last five minutes of cooking
4. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.)
5. Refrigerate for a minimum of 4 hours, but overnight is best
6. Preheat a grill (or an indoor grill pan or broiler)
7. Spray cooking surface with cooking spray and place chicken on it to cook
8. Cook for 5-10 minutes on each side depending on the thickness

Chiken

Posted by mk in Chiken

Asian BBQ Chicken

Crock Pot BBQ Chicken

 Crock Pot BBQ Chicken

EASY CROCK POT BBQ CHICKEN

Ingredients

4  bone-in (split) skin on chicken breasts

1/2 cup bbq sauce

garlic salt (optional)

Directions

Place the chicken breast in the bottom of a 6-quart crock pot in a single layer.

Season as desired. I sprinkled garlic salt on mine.

Place a double layer of paper towels over the top of the crock pot and place the lid on.

Cook on high for 3 1/2 hours.

Remove the damp paper towels and brush bbq sauce over the top of the chicken breasts.

Place a new double layer of paper towles over the top and replace the lid.

Cook for 1/2-hour longer.

Serve with your favorite sides.

Chiken

Posted by mk in Chiken

Crock Pot BBQ Chicken

Grilled Chicken Breasts Stuffed With Herb Butter

 Grilled Chicken Breasts Stuffed With Herb Butter  

INGREDIENTS

• 4 tablespoons (1/2 stick) butter, softened
• 2 tablespoons chopped fresh tarragon, basil, chives or other herb
• 4 bone-in chicken breasts
•  Salt
•  freshly ground black pepper
•  Extra virgin olive oil as needed
•  Lemon wedges for serving

PREPARATION

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Chiken

Posted by mk in Chiken

Grilled Chicken Breasts Stuffed With Herb Butter

Grilled Chicken Breasts with Chive and Herb Butter

Grilled Chicken Breasts with Chive and Herb Butter

Herbed Grilled Chicken Breasts

By Go Bold With Butter

Prep Time: 1 hour, 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 55 minutes

Yield: 4 chicken breasts

Serving Size: 1 chicken breast

Ingredients

1/2 cup (1 stick) salted butter, 2 cubes, at room temperature

3 chives, minced

1 tablespoon fresh parsley, minced

1 tablespoon fresh thyme leaves, minced

2 lemons, halved, plus zest of 1 lemon and juice of ½ lemon

4 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

Directions

In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.

Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.

Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.

Slice chive and herb butter into 1/2 inch slices.

To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

Chiken

Posted by mk in Chiken

Grilled Chicken Breasts with Chive and Herb Butter