Grilled Honey Mustard Chicken

from Six Sisters' Stuff

Ingredients:

1/2 cup of any whole grain mustard
1/2 cup of honey
Juice of 1/2 a lemon
1 garlic clove, smashed and minced
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breasts

Preparation:

Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature. 

Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

I love this recipe!  Sometimes I don't remember to marinade meat overnight.  Then it comes to dinner time and I'm stuck.  This is a quick and easy recipe that is so yummy.  

Husband rating:  4 stars

Boys say:  thumbs up

Ginger Glazed Mahi Mahi or Tilapia

From allrecipes.com, submitted by DECODIANA

INGREDIENTS:

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste

2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil

DIRECTIONS:

1.	In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.	Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.	Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

I used tilapia because Mahi Mahi is hard to find where I live.  We thought this was good.  I made jasmine rice and steamed broccoli along with this.  

Husband rating:  4 stars

Boys say:  thumbs up

Shrimp Scampi Pasta

from McCormick.com

8 ounces linguine or other pasta
1/4 cup olive oil
1/4 cup (1/2 stick) butter
1 pound large shrimp, peeled and deveined
1 package McCormick® Garlic Butter Shrimp Scampi Seasoning Mix 1 tablespoon lemon juice or 2 tablespoons white wine (optional)

Directions
1. Cook pasta as directed on package. Drain well.
2. Meanwhile, heat oil and butter in large skillet on medium heat until butter is melted. Add shrimp and Seasoning Mix; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in lemon juice or wine, if desired.
3. Toss with cooked pasta to coat well. Serve with grated Parmesan cheese, if desired.

Although this was easy it wasn't very good.  It was way too oily for our taste.  

Husband rating:  2 stars

Boys say:  thumbs down

Baked Sweet and Sour Chicken

From Six Sisters' Stuff

From Six Sisters' Stuff

Ingredients:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

Husband rating:  3 stars (but he doesn't like this kind of dinner.  I liked it and would give it a 4 star rating)

Boys say:  thumbs up

Parmesan Sesame Chicken Strips

From Six Sisters Stuff

Ingredients:
35 Ritz crackers (butter flavor)
1/4 cup sesame seeds
1/4 cup grated Parmesan cheese
4 skinless/boneless chicken breasts (about 2 lbs worth)
1 cup light mayonnaise
2 teaspoons dried minced onion
2 teaspoons ground mustard

Directions:
Cover a large baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
Preheat oven to 425 degrees.
Place crackers in a Ziploc bag and roll over them with a rolling pin until they are finely crushed. In a bowl, combine mayonnaise, onion, and mustard. In a second bowl, combine crushed crackers, sesame seeds, and Parmesan cheese. Cut chicken lengthwise into 1/4" strips. Dip strips into mayonnaise mixture, then into crumb mixture. Place chicken on foil-covered baking sheet. Bake for 15-18 minutes. Serve with honey mustard (or ketchup!).

Killer Homemade Honey Mustard
1/2 cup mayonnaise (light works great)
2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
3 Tablespoons Honey
1/2 Tablespoon lemon juice

Combine all ingredients and enjoy!

Husband rating:  4.5 stars

Boys say:  thumbs up

I scored with this recipe!  Everyone was happy.  Thank you Six Sisters for all your Stuff!  You have saved many a night when we needed something to eat!

BBQ Chicken Calzones

From Six Sisters' Stuff

Ingredients:

6 slices bacon

1 tablespoon extra virgin olive oil

1/2 small yellow onion, chopped

3 cups shredded, cooked chicken

1 bottle barbecue sauce

1 can refrigerated biscuits

1 cup shredded mozzarella cheese

2 tablespoons chopped, fresh cilantro

Directions:  

Preheat oven to 400 degrees.  Fry bacon in a large skillet over medium-high heat until crisp.  Remove bacon from pan, blot with paper towels and crumble.  Add onion and shredded chicken to a pan with olive oil.  Saute over medium heat until onion is tender.  Stir in 1/2 cup barbecue sauce and remove from heat.  Mix in crumbled bacon.

Flatten out biscuit dough on a greased cookie sheet.  Spread a teaspoon of barbecue sauce on each biscuit.  Divide the chicken mixture between the biscuits, spreading on only half of each biscuit and keeping 1/2 inch away from the edge.  Sprinkle cheese and cilantro over top of each biscuit.  Fold biscuits in half and press the edges together with a fork to seal.  Bake for 12-14 minutes, or until golden brown.  Serve with additional barbecue sauce for dipping.

You can save time by buying already cooked bacon and warming it up in the microwave.  

Husband rating:  4 stars

Boys say:  thumbs way up!

Rosemary-Rubbed Strip Steak with Blackberry Sauce

I found this in a magazine at a doctor's office.  The wait was unusually short so I snapped a picture of the recipe and headed to the room without double-checking the publication.  I'm pretty sure it was Good Housekeeping, though!

2 tbsp vegetable oil
2 cloves garlic, crushed with press (I just used minced garlic)
1/2 tsp dried rosemary
2 (1-in.-thick) boneless beef New York strip steaks (about 1 1/2 lbs total)
2 (6 oz) containers blackberries
3 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
2 tbsp tomato paste
1/2 tsp ground mustard
1/8 tsp cayenne (ground red) pepper
whole blackberries, for garnish

1.  Prepare grill for direct grilling on med-high.
2.  Combine oil, garlic, rosemary and 1/4 tsp black pepper.  Rub over steaks, let stand 10 min.
3.  Meanwhile, in a 2-qt. saucepan, combine blackberries, Worcestershire sauce, vinegar, tomato paste, mustard, cayenne, 3 tbsp water, and 1/4 tsp salt.  Heat to simmering on med.  Simmer 5-7 minutes or until berries have softened, stirring occasionally.  With potato masher, carefully mash berries.  Let cool.
4.  While sauce cools, sprinkle steaks with 1/2 tsp salt, grill 8-10 minutes for med. doneness, turning over halfway through.  Transfer to cutting board.  Let stand 10 min.
5.  Pour sauce through sieve set over med. bowl, pushing through with spoon; discard solids.  Sauce can be refrigerated, covered, up to 4 days.  Thinly slice steak; serve with sauce.  Garnish with blackberries and serve with grilled vegetables, if desired.

My husband did think the reddish color of the sauce was a little strange with the meat, but it was tasty, nonetheless.  We paired this with a baked potato and salad.

Husband rating:  3.5 stars

Boys say:  thumbs up