Spicy Honey Chicken Salad

Recipe from: Melanie A.

(I made this without the chili chipotle powder because I didnt have it and it still turned out great!)

Honey-Citrus Vinaigrette:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3 T fresh lime juice
1 T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad

Spicy Honey Chicken:

2 t vegetable oil

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
8 boneless skinless chicken thighs

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through.While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the extra couple tablespoons of glaze on chicken once it is cooked.

SALAD:
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados

This serves 4 large salads or 6 smaller sized ones.While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you're at a fancy restaurant.

Roll Seasoning

Recipe from: Becca N.

Fake Parmesan Cheese
Garlic Salt
Butter
Italian Seasoning

Whether you have prebaked rolls, or a ball of dough, rub the roll with butter.Sprinkle with the garlic salt, parmesan cheese, and Italian Seasoning. Bake according to directions.

Chewy Chocolate Chip Cookies

Recipe from: Our Best Bites

2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips

Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Shape with a standard sized cookie scoop and place on a parchment-lined cookie sheet (or a silpat). Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.

Vanilla Crepes

Recipes from: All Recipes

* 1 1/2 cups milk
* 3 egg yolks
* 2 tablespoons vanilla extract
* 1 1/2 cups all-purpose flour
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 5 tablespoons melted butter

Directions

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

South West Salad

Ingredients:

lettuce
corn
black beans
red onion, optional
tomato
red/green peppers
fresh lime juice
cilantro
chili cheese fritos or southwest croutons

ranch/southwest dressing

Chicken Pot Pie

Recipe from: Melanie A.

INGREDIENTS
1 large boneless, skinless chicken breast
1/2 cup sliced carrots
1/2 cup frozen green peas
1 medium potato, peeled and cubed
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon poultry seasoning
1 3/4 cups chicken broth
2/3 cup milk
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
Preheat oven to 400 degrees F (220 degrees C.)

In a large pot combine chicken, carrots, peas, and potato. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. Shred chicken.

In a medium saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, celery seed, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Pour sauce over chicken mixture to combine.

Pour filling into pastry lined deep dish pie pan. Cover with second crust, crimp the edges, and make several small slits to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Honey Mustard Chicken Sandwiches

Recipe From: All recipes

1/3 cup honey or dijon mustard
1/4 cup honey
2 TBS mayonnaise
1 tsp steak sauce

1)Preheat grill to medium.
2) Reserve some of the sauce for the sandwiches.
3) Baste or dip the chicken in the sauce.
4)Grill.
5) Cut the chicken into chunks and serve on hoagie bread with lettuce, tomato, onion, olives, pickles......
6) Add the rest of the sauce on your sandwiches with some ranch dressing.