SLOW COOKER SWEET AND SPICY BARBECUE WINGS

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INGREDIENTS

• 1/4 cup good honey
• 1/2 cup packed light brown sugar
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 2–3 tablespoons chili pepper paste, to taste
• 1 teaspoon kosher salt
• 2 cloves garlic, minced
• 3 pounds fresh chicken wing drumettes*

INSTRUCTIONS

1. In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through.
2. Remove the wings from the slow cooker and place on a baking sheet lined with foil.
3. Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings.
4. Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the oven. Broiling can go from caramelized to burned in a blink, just trust me on this one. Open the oven and brush another layer of sauce on the wings and broil again. Repeat until you have three layers of sauce on the wings. Remove from the oven.
5. *You can use frozen wings; the cook time will be 2 to 3 hours on high (4 to 6 hours on low).

DONNA'S NOTES

I use the “stir-in” chili pepper paste from a tube; it is found in the produce department by the herbs. You can also find chili pepper paste in tubes in the Italian food aisle.

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Sweet and Spicy Coca-Cola Chicken Wings

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Ingredients

For the wings

• 4 lbs chicken wings, drummettes and flats separated
• 3 tablespoons olive oil
• Kosher salt
• Black pepper

For the sauce

• 1 1/2 cups Coca-Cola
• 3/4 cup dark brown sugar
• 2/3 cup tomato paste
• 5 garlic cloves, crushed
• 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
• 1 tablespoon smoked Spanish paprika
• 1 teaspoon kosher salt 

Directions

Prepare the wings:

1. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil. 
2. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides. 
3. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.) 

Make the sauce

1. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired. 
2. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

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JUICY OVEN BAKED CHICKEN BREAST RECIPE

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INGREDIENTS

• 4 (7 to 8 oz) boneless, skinless chicken breasts
• 2 tsp olive oil
• 3 tbsp brown sugar
• 1 tbsp chili powder
• 1 tsp parsley flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin

INSTRUCTIONS

1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. 
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

NOTES

If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees.

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Homemade Brownie Mix

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INGREDIENTS

• 1 cup (200g) granulated sugar
• 1/3 cup (40g) unsweetened cocoa powder sifted
• 1/2 cup (64g) all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. baking powder

WET INGREDIENTS

• 1/2 cup (113g) butter melted then cooled
• 2 eggs room temperature
• 1 tsp. McCormick vanilla

INSTRUCTIONS

1. Sift together all dry ingredients. Place into a jar or airtight container.
2. On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."

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Italian Almond Cookies

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Ingredients

• 1 cup all purpose flour
• 1/2 cup + 1 tablespoon almond flour
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/3 cup + 1 1/2 tablespoon butter* (softened)
• 1/2 teaspoon vanilla**
• *I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.
• **You can substitute with almond flavouring or use both, if you like a stronger flavour add 1 teaspoon.

Instructions

1. In a large bowl whisk together the flours and sugar then make a well in the middle and add the egg yolk, butter and vanilla, mix with a fork until almost combined. This dough is also very easy to make with a Food Processor.
2. Move to a lightly floured flat surface and knead into a compact ball, wrap in plastic and refrigerate for one hour.
3. Pre-heat oven to 350 F (180C) and line cookie sheets with parchment paper.
4. Remove the dough from the fridge and on a lightly floured flat surface roll into a 1/4 inch (1/2 cm) thick rectangle, with your favourite cookie cutter cut out cookies (I used mini cutters and got a lot of cookies, the first photo I used a medium round cutter and I got 15 cookies).
5. Place cookies on prepared cookie sheet and bake for approximately 6 minutes (for mini cookies) approximately 8 - 10 minutes for larger. Do not let the cookies brown.  Let cool on cookie sheet, then dust with powdered / icing sugar.  Enjoy!

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Whipped Shortbread Cookies

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Ingredients

• 1 cup unsalted butter
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• sprinkles

Instructions

1. Preheat the oven to 300F degrees and line cookie sheets with parchment paper or baking mats.
2. In a large bowl beat the butter and powdered sugar until very fluffy and aerated (at least 5 minutes.
3. Mix in the flour, cornstarch, salt and vanilla extract.
4. Dust your hands with cornstarch, then form the dough into balls about 2 teaspoons to 1 tablespoon in size.
5. Place on the lined cookie sheets and press down the top of each cookie with the tines of a fork dipped in cornstarch (this prevents sticking). Add a few sprinkles to the top of each cookie.
6. Bake for 14-16 minutes, or until the tops look set.

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PEANUT BUTTER RICE KRISPIE BARS

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INGREDIENTS

• 300 grams (approximately 30) Oreo cookies
• 115 grams (1/2 cup or 1 stick) unsalted butter, melted
• 200 grams (1 and 1/3 cup) good quality milk chocolate
• 200 grams (1 and 1/3 cup) good quality dark chocolate
• 125 grams (1/2 cup) smooth peanut butter
• 120 grams (3 cups) Rice Krispies or Rice Bubbles

INSTRUCTIONS

1. Lightly grease and line an 8 inch square pan with baking or parchment paper, ensuring two sides overhang. Add Oreo cookies to food processor and whiz until crushed into fine crumbs. Pour over butter and mix well. Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.
2. Add milk chocolate and dark chocolate to a heat-proof bowl and melt in the microwave, stirring every 20 seconds. Add peanut butter and stir until smooth. Pop back in the microwave until smooth if it’s still lumpy.
3. Add rice cereal to a large bowl. Pour over melted chocolate mixture. Stir quickly to completely cover cereal in chocolate. Pour over Oreo crust and smooth the top with a small spatula or the back of a dessert spoon.
4. Place in the fridge for 1 hour or until set. Cut into squares and store slice in the fridge.

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General Tso Chicken Wings

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Ingredients

• 3 pounds chicken wings
• 1 tbsp egg + 2 water whisked together to make an egg wash
• 1 cup flour
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 3 tbsp ground ginger
• 1 tsp salt

For the Sauce

• 1 cup sugar
• ¼ cup water
• 4 tbsp soy sauce
• 4 tbsp rice wine vinegar white wine vinegar is fine in a pinch
• 2 tbsp toasted sesame seed oil
• 2 tsp paprika
• 2 tbsp hot crushed chilli paste or sauce use more or less to taste if you don’t like it very hot
• 3 cloves minced garlic
• 3 tbsp freshly grated ginger
• ¼ cup water
• 2 tsp corn starch

Instructions

1. Combine the 1 cup flour, ½ tsp black pepper, ¼ tsp cayenne pepper, 3 tbsp ground ginger, 1 tsp salt.
2. Prepare an egg wash by whisking together the eggs and water. 
3. Season the chicken wings with salt and pepper, dip them in the egg wash and then dredge them in the flour mixture. Press the wings into the flour and spice mixture well to get good contact with the skin. This helps get very crispy wings.
4. Drop the wings into a preheated 350 degree F deep fryer that's filled with canola oil for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
5. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
6. To prepare the sauce
7. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
8. In a small bowl, mix together the soy sauce, rice wine vinegar, ¼ cup water, toasted sesame seed oil, paprika, chilli paste or sauce, tsp salt, corn starch, cloves minced garlic and freshly grated ginger. Set this mixture aside.
9. In a medium saucepan or wok, boil together the 1 cup of sugar and ¼ cup of water.
10. Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. Do not stir.
11. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. (Careful: This mixture is very hot and will release a lot of steam at this point!)
12. Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
13. Pour the sauce over the fried chicken wings just before serving and give them a food toss to completely cot the wings.

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PUMPKIN SPICE COOKIES WITH CINNAMON CREAM CHEESE FROSTING

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INGREDIENTS

PUMPKIN SPICE COOKIES:

•  1/2 Cup Butter (Sweet Cream Salted)
•  1 Cup Sugar
•  2 Eggs
•  1 Cup Canned Pumpkin
•  2 Cups Flour
•  4 tsp. Baking Powder
•  1 tsp. Salt
•  2 1/2 tsp. Cinnamon
•  1/2 tsp. Nutmeg
•  1/4 tsp. Ginger
•  1 Cup Chopped Walnuts or Pecans (optional)
•  Cookie Sheets
•  Parchment Paper

CINNAMON CREAM CHEESE FROSTING:

•  1/2 Cup Butter (Sweet Cream Salted)
•  8 oz. block of Cream Cheese
•  3 tsp. Vanilla
•  4 cups Powdered Sugar
•  1 tsp. Cinnamon

INSTRUCTIONS

PUMPKIN SPICE COOKIES:

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookie batter onto a cookie sheet.
6. Bake in a 350 degree oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting

CINNAMON CREAM CHEESE FROSTING:

1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon.

Base Recipe adapted from this SITE

Crock-Pot Chicken and Dumplings

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INGREDIENTS

• 1 onion, chopped
• 1 1/4 lb. boneless skinless chicken breasts
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 (10.5-oz.) cans cream of chicken soup
• 2 c. low-sodium chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 stalks celery, chopped
• 2 large carrots, peeled and chopped
• 1 c. frozen peas, thawed
• 3 cloves garlic, minced
• 1 (16.3-oz.) can refrigerated biscuits

DIRECTIONS

1. Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
2. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
3. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top.
4. Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.

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AIR FRYER CHICKEN WINGS

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INGREDIENTS

• 2 lbs chicken wings, cut into drumettes and flats

FOR THE BUFFALO CHICKEN WING SAUCE (OPTIONAL)

• 1/4 cup unsalted butter
• 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce

INSTRUCTIONS

1. Preheat your Air Fryer if recommended in the manual. Place the chicken wings in the basket and insert it into the air fryer.
2. Cook the wings for 24 minutes at 380°F (190°C). Shake the basket every 10 minutes, so they cook evenly.
3. When the time is up, shake the basket, increase the temperature to 400°F (200°C) and cook for 6 more minutes or until the skin is golden brown and crispy. Depending on the size of your Air Fryer crisp the wings up in batches.
4. Transfer wings to a bowl and toss with your favorite BBQ or our easy buffalo wing sauce.

TO MAKE BUFFALO SAUCE (OPTIONAL)

1. Whisk melted butter and hot sauce together in a bowl.

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HONEY MUSTARD CHICKEN SALAD WITH BACON & AVOCADO

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INGREDIENTS

Dressing / Marinade:

• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• 1/4 cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• 1/4 cup corn kernels
• 1/4 of a red onion, sliced

INSTRUCTIONS

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken. 
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

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NASHVILLE CHICKEN IN THE AIR FRYER

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INGREDIENTS

• 2 pounds boneless chicken breast tenders
• 2 tsp. salt
• 2 tsp. coarsely ground black pepper
• 2 tbsp. hot sauce
• 2 tbsp. pickle juice
• 3 cups all purpose flour
• 3 large egg
• 1½ cups buttermilk
• 1/2 cup olive oil
• Olive cooking spray

SAUCE:

• 6 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup olive oil

INSTRUCTIONS

1. In a large bowl, toss together the chicken, salt, black pepper and 1 tablespoon hot sauce, 1 tablespoon of pickle juice until well combined.
2. Cover with plastic wrap and refrigerate for at least 3 hours.
3. Pour the flour into a bowl.
4. Whisk the eggs, buttermilk, and tablespoon of hot sauce in a separate bowl.
5. To dredge the chicken, first place it in the flour toss each piece to evenly coat.
6. Then place it into the buttermilk mixture, and then back into the flour.
7. Place the breaded chicken on a baking sheet in a single layer.
8. Continue to finish the other tenders.
9. Let air dry for 10 minutes.
10. Set your Air Fryer to the chicken setting or 380 degrees
11. Place your tenders in the Air Fryer dish in a single layer.
12. Cook for 10-12 minutes or as your Air Fryer sets on its chicken settings.
13. Continue to cook all of the tenders.

SAUCE:

1. To make the hot spicy sauce, whisk together the spices, brown sugar, and 1 cup of olive oil until evenly combined.
2. Immediately pour it over the fried chicken tenders.
3. Serve with pickles.

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NO BAKE MANGO CHEESECAKE

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Ingredients

• 1 1/2 lb ladyfingers

Mango Cheesecake

• 16 oz cream cheese
• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 3 large mangos, cubed, juices reserved

Jello Glaze

• 1 cup mango juice
• 1 oz gelatin powder, or agar agar
• 1/2 cup boiling water
• 1 tbsp rum, or triple sec, optional
• Serving (Optional)
• whipped cream
• fresh mint sprigs
• fresh berries

Instructions

Mango Cheesecake

1. Peel and dice mangos, reserving leftover juices in a small bowl.
2. In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
3. Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
4. Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.

Jello Glaze 

1. Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
2. Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
3. Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!

Notes

• You can use fresh mangos or frozen mango pieces for this recipe.
• Recipe adapted from Fourchette et Bikini

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No-Bake Blueberry Cheesecake

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Ingredients

Blueberry sauce

• 2 heaping cups blueberries, fresh or thawed (300g)
• juice of 1 lemon
• 1/4 cup granulated white sugar (50g)

Oreo cookie crust

• 36 Oreo cookies with filling, crushed to fine crumbs (14oz / 398g)
• 1/2 cup unsalted butter, melted (113g)
• Blueberry Cheesecake Filling
• 1 cup heavy cream, cool (240ml)
• 3 cups cream cheese, softened (24oz / 683g)
• 3/4 cup granulated white sugar (150g)
• 2 vanilla beans* (or 2 tsp vanilla extract)

Instructions

1. Sauce: In a heavy bottomed pot, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-7 minutes. Let cool to room temperature. 
2. Line a 9" (23cm) springform pan with parchment paper. Set aside. 
3. Crust: In a large bowl, stir together Oreo crumbs and melted butter until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a flat-bottomed cup. Freeze until filling is done. 
4. Filling: In a large bowl, using a handheld or stand mixer fitted with a whisk attachment whip heavy cream on medium-high speed until stiff peaks form for about 2 minutes. Set aside. In another large mixing bowl beat cream cheese on medium speed until creamy for about 1-2 minutes. Add sugar and vanilla* and mix until smooth. Carefully fold in heavy whipping cream just until incorporated. Fold in the blueberry sauce just until combined. 
5. Transfer filling to crust and spread evenly. Chill in the fridge for at least 4 hours or until firm (preferably overnight). Store leftovers in an airtight container in the fridge up to 2 days.

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Jamaican Jerk Chicken Wings

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Ingredients

• 20 Party style chicken wings
• 1 Cup Fresh Jerk marinade ( http://www.cookingmaniac.com/jamaican-jerk-marinade )
• 1/4 Cup Fresh Jerk marinade (for sauce)
• 2 Tablespoon Ketchup

Instructions

1. Prep: Soak the pimento wood in some water for 20 minutes. 
2. Combine the Jerk Marinade and chicken wings in a large zip-top bag. Mix the marinade and wings together, ensuring that the chicken is completely covered. Close the bag and refrigerate for 4 hours to overnight(I strongly recommend over night for an authentic taste). 
3. 2 Preheat an outdoor grill with coals. 
4. 3 Add the pimento wood that has been soaked for 20 mins. Place the wood directly on grates. 
5. 4 In a small saucepan, add the Ketchup and additional marinade. Stir to combine- simmer for about 10 minutes. Turn off heat and set aside. 
6. 5 Remove the chicken wings from the marinade and remove excess marinade. Cook the wings on the preheated grill, turning occasionally. Cook until the chicken is well browned and no longer pink, about 25 to 30 minutes. 
7. 6 Place grilled wings in a large bowl. Pour additional marinade over wings; toss to mix well. Serve with lime wedges. Enjoy!

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Oven Baked Chicken Wings

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Ingredients

• 3 lbs chicken wings
• Salt and pepper
• 2 tbsp vegetable oil
• 1/2 cup soy sauce
• 2 tbsp bbq sauce
• 1 cup honey
• 4 cloves garlic, minced
• green onions, for garnish, optional

Instructions

1. Preheat oven to 350F.
2. Place a piece of aluminum foil on a baking sheet and grease with cooking spray. Spread chicken wings in a single layer on baking sheet. Season with salt and pepper.
3. In a bowl, stir together vegetable oil, soy sauce, bbq sauce, honey and garlic. Pour over chicken wings to coat them thoroughly.
4. Bake for 50 minutes or until fully cooked and sauce has caramelized. Sprinkle with green onions, if desired.

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Crispy Oven Baked BBQ Chicken

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Ingredients

• 8-10 chicken thighs and/or drumsticks bone-in, skin on
• 2 cups of your favorite bbq sauce
• 2 tablespoons extra-virgin olive oil or canola oil

Instructions

1. Preheat oven to 400 degrees F.
2. Coat the chicken on all sides with olive oil and season with salt and pepper.
3. Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
4. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
5. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
6. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
7. Remove from the oven again and baste again, for a total of three times, and place back in oven for 7 more minutes.
8. If the chicken hasn't crisped and browned to your liking, move the oven rack up and broil the chicken for 3-5 minutes, until it's more crispy.

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Homemade Chicken Noodle Soup

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Ingredients 

• 2 TBSPs butter
• 1 lb bone in chicken thighs
• 3 celery stalks diced
• 2 medium carrots peeled and sliced
• 1/2 a yellow onion diced
• 1/2 TBSP dried thyme
• 1/2 TBSP dried basil
• 2 cloves garlic minced
• 2 bay leaves
• 1/2 to 1 tsp salt
• 1/2 tsp black pepper
• 8 cups chicken stock
• 12 ounces frozen egg noodles see note

Instructions

1. In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
2. Remove the chicken from the pan, and discard the skin. Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.
3. Add the celery, carrots, onion, and garlic to the pan. Add the seasoning, and sauté for 3 to 4 minutes. Add the chicken broth to the pan, and bring to a boil. Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes. The soup should have just a very slight bubble to it.
4. Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or according to package instructions). 
5. When the chicken is cool enough to handle, shred it. When the noodles are done cooking, return the chicken to the pot and serve!

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ITALIAN HERB BRUSCHETTA CHICKEN

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INGREDIENTS

For The Chicken:

• 2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
• 3 teaspoons Italian seasoning*
• 2 teaspoons minced garlic
• salt to taste
• 1 tablespoon of olive oil (for cooking)

For The Topping:

• 4 Roma tomatoes finely chopped
• 1/4 of a red onion finely chopped (or 3 cloves finely chopped garlic)
• 4 tablespoons shredded fresh basil
• 2 tablespoons olive oil
• salt to taste
• ½ cup freshly shaved parmesan cheese

Balsamic Glaze: (you can use store bought, or this recipe)

• 1/2 cup balsamic vinegar
• 2 teaspoons brown sugar (OPTIONAL)

INSTRUCTIONS

1. Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
3. Serve immediately with balsamic glaze (optional).

For The Balsamic Glaze:

1. (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

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Slow Cooker Chicken Marsala

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Ingredients

• 6 (1.5 pounds, total) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• salt and fresh ground pepper, to taste
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup dry marsala wine
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• chopped fresh parsley, for garnish 

Instructions

1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper. 
3. Heat olive oil in a skillet over medium-high heat.
4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
5. Transfer chicken to slow cooker and top with mushrooms and garlic.
6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
7. Pour wine over chicken and mushrooms.
8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
9. Remove chicken breasts from slow cooker and set aside on a plate.
10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
11. Add heavy cream to the wine sauce and whisk until combined.
12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
14. Serve.

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