Thursday, August 28, 2008

Sticky Chicken - The Original

Well, summer is almost over and we are getting back to our normal routine. How come summer goes by so fast? **sigh** I would like it to be longer. I hope everyone had a great summer!

Tonight I am making sticky chicken. My mom used to make this when I was a kid and I loved it. Now my girls love it too. What's not to love, honey and sugar...can't go wrong. Not the healthiest version but they eat it. Score!

~ chicken breasts, thighs, wings, whatever you like to use (I used breasts)
~ 1 c. honey (or 1/2 br. sugar, 1/2 honey)
~ 1/4 c. soy sauce
~ 2 Tbsp. Ketchup
~ 1 clove of mashed garlic

Layer chicken in a 9x13 pan, single layer. Mix rest of ingredients and pour sauce over chicken. Bake at 325F for 2 hours. Turn chicken 2-3 times and baste while cooking.

Enjoy, it's yummy!

Tuesday, August 12, 2008

Chocolate Covered Frozen Bananas

Today, my girls and I made these chocolate covered frozen bananas for a sweet treat this afternoon. They were SOOOO good! (They tasted way better than they looked....heehee...) The girls were a bit weirded out by the fact that the bananas were so cold. But once they got over that shock, they wolfed them down.

Here is how we did it:
~ 3 bananas
~ 1 Hershey's chocolate bar
~ sprinkles
Line a cookie sheet with parchment paper. Cut bananas in half and stick a lollipop stick in center of one end. Put on parchment and put into freezer for an hour and a half to two hours.

Once frozen, melt chocolate bar in the microwave. I then put a generous dollop of chocolate on a plate for each of the girls to dip the bananas into. They then added some sprinkles as well.

Put bananas back onto parchment and back into freezer for another hour or so.

Then EAT!

Sweet and Sour Chicken aka Sticky Chicken

This is a quick easy recipe that I am trying today. It is similar to one I have for sticky chicken. It should be good and I'm hoping the kids like it. Will let you know!

~ 2 Tbsp. Ketchup
~ 1 cup Water
~ 1/2 cup white vinegar
~ 1 Tbsp. soy sauce
~ 1 cup Brown sugar, packed
~ 1 1/2 lbs. boneless skinless chicken breasts or thighs cut bite sized.
~ 2 Tbsp. Cornstarch
~ 2 Tbsp. water

Combine first 5 ingredients in slow cooker. Stir.
Add chicken. Stir. Cover. Cook on Low for 6 - 8 hours or on High for 3 - 4 hours.

Combine cornstarch and second amount of water in small bowl. Stir into
slow cooker. Cook on High, stirring often for 15 to 20 minutes until thickened.

~ Contributed by Linda

Sunday, August 10, 2008

What I'm snacking on right now...Pico de Gallo

I absolutely LOVE salsa, in case I haven't said it before. Not long ago, I posted a recipe for Mango Salsa, click here for that recipe, and now I'm posting one of my faves, Pico de Gallo! I am eating it with nacho chips...not so healthy. But you could use pita chips, that would be yum!

Here is the super easy how-to:

~ 4 large tomatoes, seeded and diced
~ 1/2 med. white onion, diced
~ 1 large jalapeno pepper, seeded and minced
~ 1/4 c. fresh lime juice
~ 1/2 c. finely chopped fresh cilantro
Course salt and fresh ground pepper

Combine all ingredients, let stand at least 30 minutes. Store in fridge up to 3 days.

Friday, August 8, 2008

What we're having for supper tonight...Grilled Bruschetta Chicken

We're having this dish for supper tonight as well as this (click 'this')

~ 1/4 cup KRAFT SIGNATURE Sundried Tomato and Oregano Dressing, divided
~ 4 small boneless skinless chicken breasts (1 lb./450 g)
~ 1 tomato, finely chopped
~ 1/2 cup KRAFT 4 CHEESE ITALIANO Shredded Cheese
~ 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of barbecue grate; preheat barbecue to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of barbecue 6 min. Meanwhile, combine tomatoes, cheese, basil remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on barbecue. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF). Yum!!!!
~ Courtesy of Kraft Canada


I'm so happy you are dropping by! I don't mean to neglect you but I have been taking short breaks from blogging due to summer holidays. But that gave me an idea! We just got home from camping and my hubby made super yummy smores! What a good blog post that would make! And as my niece suggested, you can even do this in the microwave. Thanks for the idea sweetie.
Here's the how-to for camping:

~ Put chocolate (we used Hershey's bars) on a graham cracker.
~ Put your roasted marshmallow on top.
~ Top all with another graham cracker.

Then, my hubby put the entire thing over the campfire again for a minute to get the chocolate to melt even more. Eat and swoooooooon. Ahhhhhh...camping heaven.
Here is a recipe I found for Smore FONDUE! Oh ya, now we're talkin'....

~ 1 Cup Mini Marshmallows
~ Full Sized Marshmallows (at least 20) for dipping
~ 2/3 Cup Graham Cracker Crumbs
~ 1/2 Cup Evaporated Milk
~ 3/4 Cup Semi-Sweet Chocolate Chips

Over low flame, heat mini marshmallows and evaporated milk while stirring until melted (DO NOT BOIL)
Slowly add chocolate chips while stirring
Slowly add graham cracker crumbs while stirring
Keep stirring until mixture becomes smooth

To Dip:
Full Sized Marshmallows
(courtesy of

Hope everyone is having a good summer!