EASY STICKY CHICKEN

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• 3 -5 pounds bone in chicken with skin (folks usually use legs and/or thighs)
• 1 cup ketchup
• 1 cup honey
• 1 cup brown sugar
• ½ cup low sodium soy sauce
• ½ teaspoon garlic powder

How to Make It

1. Preheat oven to 350.
2. In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.
3. Bring it just to a boil while stirring. Remove from heat.
4. Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.
5. Place in oven, uncovered, turning chicken after 45 minutes.continue baking another 30minutes
6. Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.

Cream Cheese Chicken Enchiladas

This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• 5 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 cups prepared salsa
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded pepper-jack cheese, divided
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 4 scallions, thinly sliced
• 8 8-inch flour tortillas

How to Make It

1. Preheat oven 325 degrees.
2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.
6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Deep Fried Cheese Ravioli with Crawfish Cream Sauce

Deep Fried Cheese Ravioli with Crawfish Cream Sauce! is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• One lb crawfish tails with fat
• Frozen cheese ravioli
• One onion finely chopped
• One half bell pepper finely chopped
• three cloves minced garlic
• One stick of butter
• Egg for an egg wash
• Italian breadcrumbs
• Parmesan cheese
• One half cup heavy cream

How to Make It

1. Set deep fryer at 350.
2. Mix three tablespoons of Parmesan cheese in with breadcrumbs for coating.
3. Dip raviolis in egg wash and then coat in breadcrumb mixture.
4. Deep fry until they float to the top and brown.
5. For sauce- Melt butter and sauté onion, bell pepper and garlic.
6. Add crawfish tails with fat and let them cook until they begin to let off liquids.
7. Add heavy cream and Parmesan cheese to your liking and allow to cook until thickened

TRIPLE DIPPED FRIED CHICKEN

What You'll Need

• three cup all-purpose flour
• one half tbsp garlic salt
• one tsp salt
• One quarter tsp ground black pepper
• two egg yolk, beaten
• one half cup beer or water
• one qt vegetable oil, for frying
• one (Three lb) whole chicken, cut into pieces
• one tbsp ground black pepper
• one tbsp paprika
• One half tsp poultry seasoning
• 1/3 cup all-purpose flour

How to Make It

1. In a medium bowl, mix together 3 cups flour, garlic salt, 1 tablespoon black pepper, paprika, and poultry seasoning.
2. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon black pepper, egg yolks, and beer or water.
3. If the batter is too thick, thin it with additional beer or water.
4. Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
5. Moisten each piece of chicken with a little water, then dip in the dry mix.
6. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
7. Carefully place chicken pieces in the hot oil.
8. Fry for 15 to 18 minutes or until well browned.
9. Smaller pieces will not take as long.
10. Large pieces may take longer.
11. Remove and drain on paper towels before serving.

APPLE PIE TAQUITOS

What You'll Need

• One can (20 oz or 540 ml) apple pie filling
• 12 medium soft tortillas
• One quarter cup butter, melted
• One half cup sugar
• One tsp cinnamon

How to Make It

1. Preheat oven to 350 F degrees.
2. In a shallow plate mix together the sugar and cinnamon.
3. Empty the can of pie filling onto a cutting board and chop the apples into smaller pieces with a knife.
4. Lay a tortilla flat and top with a couple tablespoons of the apple pie filling.
5. Tightly roll up the tortilla.
6. Brush the taquito with butter the roll it through the sugar/cinnamon mixture.
7. Place the taquito in a 9x13 inch baking dish.
8. Repeat with remaining tortillas and apple pie filling.
9. You should have enough filling for the 12 tortillas.
10. Bake for about 15 minutes or until the taquitos start to get golden on top.

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The only BBQ Chicken Kebabs recipe you need!

What You'll Need

• two pounds boneless, skinless chicken thighs or breasts
• two teaspoons kosher salt
• one and one half tablespoons sweet paprika
• two teaspoons smoked paprika
• four teaspoons sugar
• two to three slices raw bacon, cut into one half-inch pieces
• one cup of your favorite BBQ sauce

How to Make It

1. Trim chicken of excess fat, then cut the chicken into 1-inch cubes.
2. In a large bowl, toss the chicken with the salt.
3. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to one hour.
4. Turn all grill burners to high, close lid, and heat for about 15 minutes.
5. Leave primary burner on, but turn off other burners.
6. Meanwhile, pat the chicken dry with paper towels.
7. In a small bowl, combine the paprikas and sugar.
8. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout.
9. Add the bacon paste and spice mixture to the chicken.
10. Mix with hands or spatula until the ingredients are blended and chicken is coated.
11. Thread the chicken onto the skewers, rolling or folding as needed to maintain one-inch cubes.
12. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every two minutes or so, until browned and slightly charred (about eight minutes total for chicken breast and ten minutes for thighs).
13. Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about one minute.
14. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
15. Remove kebabs from grill and let rest for five minutes.
16. Serve, passing remaining BBQ sauce separately, if desired.

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Amazing Grilled Chicken Marinade

What You'll Need

• one quarter cup cider vinegar
• three Tbsp dijon mustard
• three cloves garlic, minced
• two Tbsp lime juice
• one and one half Tbsp lemon juice
• one half cup brown sugar
• one and one half tsp salt
• four Tbsp olive oil
• one quarter tsp pepper
• six boneless skinless chicken breast halves

How to Make It

1. Whisk together vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, olive oil and pepper.
2. Pour over chicken and refrigerate for eight hours or overnight.
3. Remove chicken from marinade.
4. Grill chicken for eight to ten minutes per side, or until done.

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