Archive | November, 2011

Honey Glazed Chicken

2 Nov

It’s surprising that I have time to post this considering the amount of time I have spent on Pinterest in the past two days. Seriously, don’t click that link unless you want to be completely consumed for the next week and a half.

Pinterest is awesome when you have things going on in your life. Like you know, a wedding or a home renovation. You can pin everyone else’s great ideas and it makes you feel all creative and stuff. In my case, I am pinning the crap out of Christmas.

I usually don’t get excited about Christmas until around December 1st, but for some unknown reason I was ready to start listening to Destiny’s Child Christmas album as of yesterday. I even broke down and bought Candy Cane scented hand soap. I am sensing a Christmas revolution in the Delish household.

Since most normal people haven’t even started thinking about Christmas yet, I will get on with it and post a recipe. Novel concept for a food blog, right?

This is my mom’s recipe, she has been making this chicken since we were kids. My youngest sister and I have been obsessed with this chicken forever. Once we ate 5 chicken thighs each, it was a good day.

This chicken is sweet and sour and tangy and flavorful.

Promise me you’ll make it, Okay?

Honey Glazed Chicken:
Serves 4

2 tbsp Butter
8 Boneless Skinless Chicken Thighs
1 cup finely chopped Onion
2/3 cup Chicken Broth
1/3 cup Honey
1/4 cup Lemon Juice
1 tsp Ground Ginger
1 tbsp Soy Sauce

In a large frying pan or saucepan over medium high heat, melt the butter and brown the chicken quickly on both sides, adding more butter if needed. Remove the chicken to a plate once it has been cooked.

Combine the remaining ingredients in the same frying pan, and heat over medium high heat until boiling. Lower the heat to medium low and add the chicken back to the pan, cover and continue to cook for 25 minutes, turning and basting chicken often. Remove the lid and allow to simmer for another 20 minutes until the sauce has thickened.

Serve over cooked rice.

Caramel Corn

1 Nov

Okay this might be a little late since Halloween is now over, but what can I say, I decided to make this at the last minute. Unfortunately, the entire batch of caramel corn was demolished before I even got the recipe posted.

I think that’s a record.

This caramel corn recipe is great for many reasons. First of all it’s quick and easy, so that leaves me more time to eat all the leftover Halloween candy while watching re-runs of extreme couponing. What the heck is up with that show anyways? Secondly, the caramel stays slightly soft so you can actually eat all 8 cups without having to give your jaw a break. Lastly, a lot of butter and brown sugar in this recipe, which helps my jeans to become incessantly tight….wait.a.second?

There are so many reasons to eat this and almost none not to…

So make it.

Eat it.

Now.

You’ll thank me later.

Caramel Corn:
Makes about 8 cups


8 cups of freshly popped corn
1 cup Butter
2 cups Brown Sugar
1/2 cup Light Corn Syrup
1/2 tsp Salt
1/2 tsp Baking Soda
1 tsp Vanilla

Preheat your oven to 225 degrees and have your popped corn ready in a very large ovenproof bowl.

In a large saute pan or pot, melt the butter and brown sugar over medium heat until completely melted. Add the corn syrup and salt and stir to combine. Bring to a boil and allow the mixture to boil for 5 minutes without stirring. Remove from the heat and add in baking soda and vanilla (be careful, as the mixture might bubble up and steam.) Immediately pour the caramel over the popped corn and stir to coat the corn in the caramel mixture.

Bake in the preheated oven for 45 minutes, removing to stir every 15 minutes. Allow to cool completely and devour!

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