Balmasic Honey Chicken Thighs

I found this recipe on Pinterest, the gal has a great  site.  It looks so yummy that I just had to try it and I'm so glad I did.  I made it twice once on a trial run to see if the family would like it then made it for them and it was a big hit.  So will for sure make this again.

This recipe is so easy and quick.  Great for the week nights when you really don't want to spend much time in the kitchen after working all day.

Printable

Ingredients:

1 1/2 lbs chicken thighs
1/2 teaspoon salt
3 dashes ground black pepper
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
2 1/2 tablespoons honey
1 tablespoon balsamic vinegar
2 tablespoons water
Chopped parsley, for garnishing

Directions:

Season the chicken with the salt and ground black pepper.

Heat up a skillet on medium heat and slowly pan-fry the chicken, skin side down first, until both sides of the chicken become nicely browned and crispy. Remove the chicken and discard the chicken fat.
Add the olive oil and butter to the skillet, saute the garlic until slightly browned, follow by the honey, balsamic vinegar and water. Add the chicken back into the skillet and simmer and reduce the sauce until slightly thickened.
Remove from heat, garnish with the parsley and serve immediately.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Chicken Lo Mein

Lately I get cravings and just have to make what it is that I want to eat.  This time it was Asian Flare type stuff.  I've always wanted to make lo mein and wanted it to taste like the stuff from a local small Asian place.  Well think I finally found a recipe.  I found it here and she's right most of her stuff in Damn Delicious!!! I also made her Crab Rangoons, those were great too.  The Asian place here doesn't put all these great veggie's in their Lo Mein but the flavor of this is great.  So guess I won't have to spend the money for take out.  Also I found at our local Asian store they had fresh egg lo mein noodles.  The most time consuming part of this dish is of course all the cutting and preparing.  Oh yeah one other thing, I used rotisserie chicken, our local market had them on sale.....so one less thing to cook.  I made a very large fry pan of this and my grandson wanted to eat it all....I only let him have 1/2 so I could have something for dinner and also leftover so I won't have to cook the next day.
I omitted the mushrooms because I'm not a fan.

Printable
Ingredients: 
8 ounces lo mein egg noodles*  
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cremini mushrooms, sliced (didn't use)
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup snow peas
3 cups baby spinach
1-2 cups cooked chicken

For the sauce

2 tablespoons  soy sauce, or more, to taste
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger (I used fresh)
1/2 teaspoon Sriracha, or more, to taste (I used sweet chilli sauce)

Directions:

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
5. Serve immediately.

Hope you give this a try, you'll be glad you did and may possibly not visit the local Asian Place again.
Have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

 

BuckEye Bundt Cake

One of my friends posted this recipe on FB and I thought it would b perfect for my Monday Treat.
Don't know many people that don't like chocolate and peanut butter.  My daughter makes buckeye's every Christmas for her hubby, it's one of his favorites.  So she may add this to her list of things to make for him.  This was a huge hit.  Even one of the gals that doesn't eat many of my treats ate 2 pieces and wanted to take the rest home.  :)

Printable
Peanut Butter Filling
– ¾ cup creamy peanut butter
– 4 ounces cream cheese
– ¼ cup powdered (icing or confectioners’) sugar, sifted
– 1 egg, beaten
– 3 tablespoons whole milk
Cake
– 1 cup water
– 6 ounces unsalted butter + 1 tablespoon for greasing the pan
– ⅓ cup cocoa powder +2 tablespoons for dusting the pan
– 1 heaping tablespoon instant espresso powder *I used an expresso candy found in the coffee isle*
– 1 teaspoon kosher salt
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 teaspoon baking soda
– 2 eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream
Shiny Peanut Butter Chocolate Glaze
– ½ cup heavy cream
– 1 tablespoon granulated sugar
– 2 tablespoons corn syrup
– ¼ cup creamy peanut butter
– 4 ounces dark chocolate, finely chopped
How To

1. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 10-12 cup Bundt pan generously with 1 tablespoon of softened butter. Sprinkle the 2 tablespoons of cocoa powder into the pan and swirl it around to coat the entire pan evenly in a layer of cocoa powder. Pay attention especially to the middle tube and the bottom.
2. Make the filling by adding all of the peanut butter filling ingredients to a large mixing bowl and mixing with a hand mixer until smooth and no streaks of cream cheese or peanut butter remain. Set aside.
3. Heat the water, 6 ounces of butter, ⅓ cup of cocoa powder, espresso and salt in a medium saucepan over medium heat. Whisk to remove any lumps. When butter is melted and the pot just comes to a boil, take off the heat and set aside.
4. In large mixing bowl, whisk together the flour, granulated sugar and baking soda. Whisk in the chocolate and butter mixture, followed by the 2 eggs, vanilla and sour cream. Whisk until there are no streaks of sour cream, but try not to overmix— a few lumps are okay.
5. Pour ¾ of the batter into the prepared Bundt pan. Spoon the peanut butter cream cheese filling evenly on top of the batter, trying to keep it from touching the sides or middle tube.
6. Cover the peanut butter filling with the rest of the cake batter. Bake in the preheated oven for 50 to 60 minutes.
7. Cool the cake for 10 minutes. Loosen the sides with a thin knife, if needed, and place a cake plate over the pan. Invert the pan so it’s resting cake-side down on the plate, and carefully lift the Bundt pan away from the cake.
8. Make the glaze by heating the cream, sugar, peanut butter and corn syrup to almost a boil. Pour the heated mixture over the chocolate and let it sit a minute to start melting. Whisk until smooth and shiny, then pour the mixture over the top of the cake.

Hope you give this a try.  Have a wonderful week and Always Remember to Find the Time to DO ALL the things You L♥ve.
Donna