Honey Lime Chicken Skewers

Oops, it's sideways.  Anyway, I like to marinate meat in a ziplock bag because it seems to really cover all of the meat.  Much better than doing it in a dish, in my opinion.  I let this marinate for 3-4 hours and that seemed to be enough.

Got them on some cheap metal skewers that I found at Target.  The cilantro sticks right to it for when you grill it.

Just off the grill.  Turned out really well.  I'm giving this 5 stars!  You can taste all the flavors well.
Even the 5 yr old ate it and liked it.  But if you tell him there's honey in it, he'll eat it.

Ingredients

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

juice of one lime

2 garlic cloves, minced

1-2 teaspoon Siracha

red pepper flakes, to taste

2 tablespoon cilantro

1 pound skinless, boneless chicken breasts

Instructions

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.

Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.

Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Another Pinterest item linked to http://www.kitchenmeetsgirl.com/uncategorized/honey-lime-chicken-skewers/

Crock Pot Fajitas

Slice up your vegetables and put them in
the bottom of a sprayed  crock pot.

Place chicken on top and sprinkle with spices

Here it is 8 hours later.

Shred or cut up chicken and put back in the pot.
This is VERY juicy.  I don't know that I'll add the
chicken broth next time.

This was pretty good, but again, super juicy.  The best thing is that it's really easy.  I'm just a crock pot fan.  I like not having to cook in the hot, hectic part of the day.  This will probably get 4 stars.  The 5 year old didn't eat it, but he won't eat tacos or fajitas anyway.

Crock Pot Chicken Fajitas 

1 yellow onion, sliced

3 sweet peppers, sliced

1 ½ pounds boneless chicken breast or thighs

½ cup chicken broth

½ teaspoon salt

2 tablespoons cumin

1 ½ tablespoons chili powder

Squirt of lime juice

Tortillas

Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

From Pinterest of course, linked to http://www.stacymakescents.com/fix-and-forget-friday-crock-pot-chicken-fajitas

 

Honey Glazed Chicken Tenderloin

Worst Picture Ever!!  Sorry.  Didn't realize it was blurry until it was gone.
This definitely gets 5 stars!!  Oh it was so, so yummy.  We'll make it again for sure.
My 5 yr old ate it when we put extra honey on the chicken.  He's a little picky.  Then he loved it too.

A delicious honey glazed chicken tenderloin (Cracker Barrel copycat recipe)

Ingredients

• 1 pound boneless chicken breast tenders
• 1/2 cup Zesty Italian dressing
• 1 teaspoon fresh lime juice
• 1 tablespoon honey

Instructions

1. Mix dressing, lime juice and honey in a large resealable bag or container.
2. Add the chicken. Marinate for at least 4 hours in the refrigerator.
3. In a large non-stick skillet over med/high heat, add the entire mixture with chicken to the pan.
4. Braise chicken on all sides until golden but not dry.(Do this until most of the liquid has evaporated out which is why it has a dark color)

Again, I found this on Pinterest and it linked me to http://ahensnest.com/2011/08/cracker-barrel-grilled-chicken-tenderloin-recipe.html

Mexican Pizza

I'll give this 4 stars.  Everyone really liked it.  Even my 5 yr old ate it.

Ingredients

• 1/2 pound ground beef (I used some kind of steak I think - my brain can't remember right now)
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (16 ounce) can refried beans
• 4 (10 inch) flour tortillas
• 1/2 cup salsa
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 green onions, chopped
• 2 roma (plum) tomatoes, diced
• 1/4 cup finely chopped jalapeno peppers
• 1/4 cup sour cream (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
2. Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
3. Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
4. Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
5. Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

I found this recipe on Pinterest, which linked me to http://allrecipes.com/recipe/jimmys-mexican-pizza/detail.aspx