Caribbean Chicken with Spicy Honey Rum Glaze

Man this chicken really makes me wish I was on some tropical island somewhere. I really need to get away from all of this ice and snow and freezing cold weather. I could also use a break from the busy life and responsibilites and bills. Such a dream, but until then I will eat this tropical island inspired chicken and dream of summer.

The glaze on this chicken was full of orange flavor and had a spicy little kick after you swallowed. I ended up with a lot of glaze left over, so I am thinking I might use more chicken next time or serve this chicken over rice and pour more glaze on top. I guess I will have to make it again and see which way I like better.

Caribbean Chicken with Spicy Honey Rum Glaze

Ingredients:

Marinade

• 24 ounces boneless skinless chicken breasts
• 3 tablespoons brown sugar
• 2 tablespoons canola oil
• 1 tablespoon fresh orange juice
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground ginger
• 1 teaspoon rum extract
• 1/2 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 2 bay leaves

Spicy Honey Rum Glaze

• 1/2 cup honey
• 2 tablespoons orange juice
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 1 teaspoon rum extract
• 1/8 teaspoon allspice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper

Directions:

1. Place the chicken into a resealable bag.
2. In a small bowl, whisk together the marinade ingredients, except for the bay leaves. Pour the mixture over the chicken in the bag and add in the bay leaves. Seal the bag and turn to coat the chicken. Refrigerate for at least 4 hours or overnight.
3. Remove the chicken from the marinade and discard the marinade.
4. Heat a bit of oil in a skillet over medium-low heat. Add in the chicken and cook for 8 minutes. Turn the chicken over and cook an additional 8 minutes or until completely cooked.
5. Meanwhile, in a microwave safe bowl, stir together all of the glaze ingredients, except for the rum extract, and microwave for 25-35 seconds. Stir in the rum extract.
6. Drizzle the glaze over the chicken before serving.

Enjoy!!!

Notes:

This chicken can be grilled instead of cooking in a skillet.

The nutrition info includes all of the marinade ingredients, although only a small potion is absorbed by the chicken. Therefore, the nutritional info will be higher than it actually is.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 456
Total Fat		10.5g
Saturated Fat		1.2g
Trans Fat		0g
Polyunsaturated Fat		2.4g
Monounsaturated Fat		4.6g
Cholesterol		105mg
Sodium		127.4mg
Total Carbohydrates		58.4g
Dietary Fiber		9.9g
Sugars		41g
Protein		38.6g
Calcium		49.2%
Iron		172.7%
Potassium		265mg
Vitamin A		23.4%
Vitamin C		29.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Melissa's Southern Style Kitchen.

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Make Again Monday: Baked Coconut Chicken- Two Ways

 

When I first made these two coconut chickens, I put them into one post because at the time I felt it made sense. But every time I go to make them, I feel like they need their own post. So after making them this last time I finally decided to give them their own post. 

Both of these coconut chickens are delicious in their own way and impossible to decided which is better.

To see the recipe for Baked Sweet Coconut Chicken and blog post click here.

To see the recipe for Baked Coconut Chicken and blog post click here.

Enjoy!!!

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Baked Cream Cheese Chicken Alfredo Casserole

 

Baked Alfredo is the Alfredo recipe I did not know I have been missing. I like a good fettuccine Alfredo, but this baked version is next level. 

This recipe is definitely not healthy at all. Between the cheese and cream cheese in the casserole and the cheese and cream cheese in the Homemade Alfredo Sauce I used, this is a good comfort meal. 

Baked Cream Cheese Chicken Alfredo Casserole

Ingredients:

• 12 ounces spaghetti noodles
• 8 ounces cream cheese
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced
• 3 tablespoons heavy cream
• 30 ounces Alfredo sauce
• 2 pounds cooked and shredded chicken breasts
• 1/2 cup shredded parmesan cheese
• 4 ounces mozzarella cheese, shredded

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. Cook the spaghetti noodles according to the package directions an drain well.
3. Place the spaghetti noodles into a large bowl and add in the cream cheese. Stir until the cream cheese is melted. 
4. Add in the Italian seasoning, garlic and heavy cream stir to mix well.
5. Add in the Alfredo sauce, shredded chicken and parmesan cheese, mix well.
6. Spread the mixture into the prepared baking dish and sprinkle the mozzarella cheese over top.
7. Bake for 30 minutes or until bubbly.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 883
Total Fat		59.7g
Saturated Fat		36.9g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		3g
Cholesterol		265.6mg
Sodium		1258.4mg
Total Carbohydrates		38.8g
Dietary Fiber		1.7g
Sugars		3.1g
Protein		51.6g
Calcium		5.4%
Iron		9%
Potassium		158mg
Vitamin A		11%
Vitamin C		0.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Plain Chicken.

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Homemade Alfredo Sauce

I already have a recipe for a homemade alfredo sauce. It is a very basic recipe, containing only 4 ingredients, butter, heavy cream, garlic and Italian cheese blend. It tastes like alfredo sauce and works great in any recipe that calls for alfredo sauce. I have been using it for years.

This recipe intrigued me because of the spices added along with cream cheese added. I will definitely use this sauce anytime I wanted to make fettuccine alfredo because the spices add that extra touch of flavor. One of the best things about this sauce is that it does not separate when reheating like my other one does.

This recipe will yield about 28 ounces. A typically serving of Alfredo sauce is 2 ounces, making this recipe 14 servings. However, I do not think anyone just eats 2 ounces of Alfredo sauce, especially when it is good Alfredo sauce. Although, Alfredo sauce tends to be high in calories and fat, so 2 ounces would make it a bit better for ones health.

Homemade Alfredo Sauce

Ingredients:

• 1/2 cup unsalted butter
• 2 cups heavy whipping cream
• 4 ounces cream cheese
• 1/2 teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1 cup shredded parmesan cheese

Directions:

1. In a medium saucepan, add in the butter, heavy whipping cream and cream cheese. Cook over medium heat and whisk until completely melted and combined.
2. Add in the minced garlic, garlic powder, Italian seasoning and black pepper, Whisk until combined.
3. Add in the shredded parmesan cheese. Bring the mixture to a simmer and cook for 3-5 minutes or until it starts to thicken, while whisking constantly.

Enjoy!!!

Nutrition Facts
Servings: 14
Amount Per Serving
Calories: 230
Total Fat		22.6g
Saturated Fat		15.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		1.7g
Cholesterol		77.3mg
Sodium		130.6mg
Total Carbohydrates		2.3g
Dietary Fiber		0.1g
Sugars		0.3g
Protein		5.5g
Calcium		1.1%
Iron		0.5%
Potassium		17.2mg
Vitamin A		6%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

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Make Again Monday: Totchos

 

I really need to start making these more often, I love totchos! The crispy tater tots topped with spicy chorizo, a homemade salsa and homemade cheese sauce. Doesn't get any better than that, well nachos are better, but these are in second place.

To see the recipe and original post click here.

Enjoy!!!

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Baked Macaroni and Cheese

 

I would like to say, who doesn't love a creamy, cheesy and comforting dish of macaroni and cheese. However, I know some people who do not. Thankfully, the people in my household are the kinds of people that either like, love or really love mac and cheese. So, having this for dinner as either the main dish or a side dish is enjoyed.

Baked Macaroni and Cheese

Ingredients:

Macaroni and Cheese

• 16 ounces cavatappi pasta
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 4 cups milk
• 24 ounces sharp white cheddar cheese, shredded
• black pepper, to taste

Topping

• 2 tablespoons unsalted butter
• 1/2 cup panko bread crumbs

Directions:

1. Preheat the oven to 325º F. Spray a 9x13 inch baking dish with cooking spray.
2. Cook the pasta according to the package directions and drain well.
3. Meanwhile, in a large saucepan, melt the butter over medium-low heat.
4. Add in the flour and whisk constantly for 2-3 minutes. Season with black pepper.
5. Slowly whisk in the milk and continue to whisk while heating to a low boil. Whisk until the mixture is thick. Remove from the heat.
6. Pour the hot pasta into the prepared baking dish and sprinkle the shredded cheese over top. Pour the thickened cream sauce over the shredded cheese and allow the cheese to melt. 
7. Once the cheese has melted, stir everything together.
8. In a small saucepan, over medium heat, melt the butter.
9. Add in the panko and stir constantly for 3-5 minutes or until golden brown.
10. Sprinkle over the mac and cheese. Bake for 12-15 minutes.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 500
Total Fat		30.7g
Saturated Fat		18.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		2.5g
Cholesterol		88.3mg
Sodium		407.1mg
Total Carbohydrates		37.8g
Dietary Fiber		1.6g
Sugars		5.4g
Protein		20.3g
Calcium		44.4%
Iron		7%
Potassium		135.9mg
Vitamin A		11.7%
Vitamin C		0.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Sun.

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Huli Huli Chicken

 
Pick your favorite cut of chicken, whip up a quick and easy marinade sauce, allow the marinade to do its job and then cook your preferred way.

This sauce is so good I did not want to dump what was left after marinading the chicken. Thankfully, you reserve some of the sauce before adding the chicken to use to baste the chicken. After the chicken was done cooking I still had some sauce left and used every last drop to coat the chicken right after removing from the skillet.

I cooked this chicken in a skillet, but you could grill it as well. Just make sure to baste the chicken during the last 5 minutes of cooking with the delicious sauce. 

Huli Huli Chicken

Ingredients:

• 1/2 cup brown sugar, packed
• 6 tablespoons ketchup
• 6 tablespoons low sodium soy sauce
• 2 1/2 tablespoons sherry
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons minced garlic
• 2 1/2 pounds boneless skinless chicken breasts

Directions:

1. In a small bowl, mix together the sugar, ketchup, soy sauce, sherry, ginger and garlic. Reserve 1/2 cup of the sauce, cover and refrigerate.
2. Add the chicken to a resealable bag and pour the marinade over top. Seal the bag and turn to coat the chicken. Refrigerate for at least 8 hours or overnight.
3. Preheat a skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Place the chicken into the skillet and cook for 6-8 minutes or until browned. Flip the chicken over and cook an additional 6-8 minutes or until the chicken is completely cooked.

Enjoy!!!

Notes:

Chicken broth may be substituted for the sherry.

If the marinade is starting to burn, reduce the heat to medium and cook until completely cooked.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 281
Total Fat		1.7g
Saturated Fat		0g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		116.7mg
Sodium		832.1mg
Total Carbohydrates		24.2g
Dietary Fiber		0.2g
Sugars		3.8g
Protein		41.6g
Calcium		0.9%
Iron		1.8%
Potassium		107.9mg
Vitamin A		0%
Vitamin C		1.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Plain Chicken.

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