Recipes

Here are some new recipes we are using this month. If you are doing a recipe that isn't already on the blog, go ahead and add it to this post!

Sticky Chicky
1/2 Cup barbecue sauce (The recipe states that, "Hickory flavoring works nicely")
1/4 C reduced-sodium soy sauce
1/4 C red wine vinegar
1/4 C liquid honey or maple syrup
1 T chili powder
1 T dijon mustard
1 T grated gingerroot (I would substitute powdered ginger for this)
2 tsp minced garlic
1 tsp ground cumin
1 Tbsp cornstarch (It looks like you add this after baking the sauce and the chicken, so skip this ingredient. It's included in the cooking instruction.)

Whisk all sauce ingredients in a medium bowl. Pour evenly over chicken placed in freezer bags.

Goes well with rice.

Baking instructions: Preheat oven to 400. Spray a 9x13 (or 8x8 if a half size meal) pan with cooking spray. Arrange chicken pieces in a single layer. Cover with sauce, bake, uncovered, for about 40 minutes, or untila chicken is no longer pink in the center.

Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium-high heat. Combine 2 tsp of cornstarch with 2 tsp of water for a whole meal (1tsp of cornstarch and 1 tsp of water for a half meal) until smooth. Add to sauce. Cook until sauce is bubbly and thicken, about 1 minute. Serve hot chicken with extra sauce on top.

French Dip
1 Beef chuck roast (3 pounds)
2 Cups Water
1/2 C soy sauce
1 t rosemary
1 t thyme
1 t garlic powder
1 bay leaf
3-4 peppercorns
8 French rolls

Place ingredients in slow cooker on high for 5-6 hours, or until tender. Remove meat and shred. Strain broth.

To serve: Defrost. Warm up on stove top or microwave. Strain meat from broth. Put meat on bun and pour broth into small cups for dipping.