Sticky Chicken

Sticky Chicken.  What a great name for an incredibly delicious dish.  I found this recipe in the latest issue of Cook's Country magazine.  Not only is this recipe delicious - it is incredibly easy to make.

Start by sprinkling pepper on some chicken.  The recipe calls for chicken thighs - I used breasts.  The chicken is then smothered in a tangy, sweet, salty sauce.  Bake in a hot oven for 20 minutes, then turn the chicken and cook for another 20-25 minutes.  Remove and place the chicken on a platter.  Pour the sauce into a fat separator.  Pour into the skillet and add some cornstarch and water.  Cook until the sauce has thickened.  Place chicken in sauce and turn to coat both sides.  Sprinkle with sesame seeds and serve.

A flavorful and tender Sticky Chicken dinner is ready for your family.

Sticky Chicken
From Cook's Country Magazine

Ingredients:
8 (5- to 7 -ounce) bone-in chicken thighs,trimmed
Pepper
3/4 cup cider vinegar
1/2 cup honey
1/4 cup soy sauce
1/4 cup ketchup
1 teaspoon granulated garlic
1/4 teaspoon red pepper flakes
1 teaspoon cornstarch
1 teaspoon water
2 teaspoons toasted sesame seeds

Directions:
1.  Adjust oven rack to upper-middle position and heat oven to 425 degrees.  Season chicken with pepper and arrange skin side down in 12-inch oven safe skillet.  Whisk vinegar, honey, soy sauce, ketchup, granulated garlic, and pepper flakes together in bowl and pour over chicken.  (Skillet will be full.)
2. Bake chicken for 20 minutes. Flip chicken skin side up and continue to bake until skin is spotty brown and meat registers 195 to 200 degrees, 20 to 25 minutes longer.  Transfer chicken to serving platter.  Carefully pour pan juices into fat separator (skillet handle will be hot) and let settle for 5 minutes.
3.  Dissolve cornstarch in water in small bowl.  Return defatted juices to skillet and whisk in cornstarch mixture.  Bring sauce to boil over high heat and cook until syrupy and spatula leaves trail when dragged through sauce, 7 to 9 minutes.  (You should have about 3/4 cup sauce.) Season with pepper to taste.
4. Off heat, return chicken to skillet and turn to coat with sauce.  Flip chicken skin side up and sprinkle with sesame seeds.  Serve.

Serves 4

Tuna Noodle Skillet

Last night was one of those nights.  I got up early to get ahead of the day but as the day progressed I got two steps behind.  As mid-afternoon approached, I realized I wasn't going to have enough time to prepare what I had planned for dinner.  Tim's swim schedule threw me off.  Oh well, just one of those days.

Luckily, I remembered a recipe I found for a quick skillet dinner.   Everyone likes tuna -  a big plus at my house.  I had all the ingredient's in the pantry.  Yes, I keep jars of marinara sauce and Alfredo sauce on hand.  I have kids that like snacks of pasta with sauce.  I digress.  Anyway, for this recipe all you need is two jars of your favorite Alfredo sauce, some chicken broth, tuna, noodles, pepper, and frozen peas.  That's it.  Everything is cooked in one large skillet - another big plus.  Total time from start to finish is 30 minutes.

Voila - dinner is done.  Doesn't it look delicious?    It taste wonderful.  Everyone enjoyed the dish and went back for seconds.  Ah - another dinner success:)


Tuna Noodle Skillet
From Taste of Home

Ingredients
2 jars (16 ounces each) Alfredo sauce
1 can (14-1/2 ounces) chicken broth
1 package (16 ounces) wide egg noodles
1 package (10 ounces) frozen peas
1/4 teaspoon pepper
1 can (12 ounces) albacore white tuna in water

Directions
1. In a large skillet over medium heat, bring Alfredo sauce and broth to a boil. Add noodles; cover and cook for 7-8 minutes.
2. Reduce heat; stir in peas and pepper. Cover and cook 4 minutes longer or until noodles are tender. Stir in tuna; heat through.

Yield: 6 servings.

Skillet Shrimp, Sausage and Rice

Dinner was  ready in a record 35 minutes tonight.   I took some shrimp, andouille sausage,  an onion, some garlic, a red pepper, rice, chicken broth, white wine, and some seasoning and cooked them in a skillet.   They cooked for about 25 minutes.    After everything was cooked, I tossed in some tomatoes and sprinkled fresh parsley over the top.  

The shrimp and sausage tasted wonderful together and the creole seasoned rice added an extra boost to this flavor packed dinner.  Easy, delicious, and quick.  A perfect recipe for a wonderful meal.

Skillet Shrimp, Sausage and Rice
From Woman's Day magazine

Ingredients:
2 tablespoons olive oil
6 ounces fully cooked andouille sausage, sliced 1/4-inch thick
1 medium onion, chopped
1 red pepper, cut into small, thin pieces
2 cloves garlic, finely chopped
1 cup long-grain white rice
1/2 cup dry white wine
2 teaspoons creole seasoning
1 3/4 cups chicken broth
12 ounces large peeled and deveined shrimp, tails discarded
12 ounces plum tomatoes, cut into 1/2-inch pieces (about 3 tomatoes)
1/2 cup fresh flat-leaf parsley, roughly chopped

Directions:
1. Heat the oil in a large skillet over medium-high heat.  Add the sausage and cook until browned, 1 to 2 minutes per side; transfer to a plate.
2. Reduce the heat to medium, add the onion and cook, covered, stirring occasionally, for 4 minutes.  Add the pepper and garlic and cook, stirring occasionally until the vegetables are just tender, about 5 more minutes.
3. Stir in the rice, then the wine and seasoning and bring to a simmer.  Add the broth and bring to a boil.  Reduce heat and simmer, covered for 12 minutes.
4. Fold the sausage into the rice mixture, then nestle the shrimp in the partially cooked rice and cook, covered, until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more.  Fold in the tomatoes and sprinkle with the parsley before serving.

Serves 4