Honey Chicken

I can almost always eat Chinese food. I love it. All the time. But there's usually loads of sugar in the sauces and we can't have that now, can we?


So I gots ta do it myself.


Honey Chicken
(From A Full Measure of Happiness)


1 & 1/2 lbs chicken breast (boneless, skinless)
3 T honey
2 T low sodium soy sauce
1 egg
1/4 C cornstarch
1-2 T veg oil
2 C broccoli (thawed from frozen or fresh)


Cut the chicken into bite size pieces and set aside. Mix the egg and cornstarch. Pour over the chicken to coat. Combine the honey and soy sauce and set aside. 

Warm the oil over medium heat in a large skillet. Cook the chicken (about 7-10 minutes). Add sauce and broccoli and cook until the sauce thickens, just a few minutes.

Ta da. Super simple. Serve over rice. 

I would make this honey chicken a lot more often, but I ran out of cornstarch and keep forgetting to buy it. 

Cleaning Out the Fridge Turnovers

In preparation for Thanksgiving, I have started the cleaning out the fridge ritual. But, since I can’t just throw food away (unless it smells, looks funny, I can’t remember when we had it, or I can remember when we had it and it should have been thrown out many moons ago…) I’m trying to use up some of the items that might have otherwise ended up trashed.

Hence -

Chicken Bacon Cheese Turnovers

The last few slices of bacon plus leftover rotisserie chicken plus chicken tenders from a couple of nights ago plus cheese. What could go wrong, right?

Answer - nothing.

Not a thing wrong with these.

Bar-B-Que Chicken a' la Crock-pot

So, I rushed home after class yesterday to wait for our maintenance guy to come see if he could fix the dishwasher (it shouldn’t take 3 cycles to clean a dish). Since I was home at 1:30 with nothing to do but wait, I decided it would be a good time to do a crock-pot recipe - there was plenty of time to throw everything in the pot to simmer for hours.

I’ve been hanging on to this recipe (Crockpot BBQ Beer Chicken from How Sweet It Is) for a little while. For some reason, I really need to gear up to do a crock-pot recipe. I have no reason why.

(Side note: I’m not a total alchy. I’ve posted 2 recipes that include beer as an ingredient not by coincidence. We bought a mix pack of seasonal brews and neither hubby nor I really liked some of them. So they have been in the fridge waiting to be cooked with.)

I halved the recipe since it serves 8-10 and we still had leftovers. No complaints, though. This stuff is yummy. I get bar-b-que cravings and this stuff will straight-up satisfy it. And it’s much healthier since it’s chicken breast instead of pork. I also added 12 oz of beer instead of 8 and used a little less sauce (only cause I didn’t have a whole lot).

Yummy yummy. Pulled-chicken bar-b-que on a wheat bun.

The maintenance guy came the next morning. I’m so glad I waited for him.

Chick(not Fil A)en Nuggets

Once I get a craving for something, nothing will make me happy until I get whatever I’m craving. This happens A Lot. Something I crave (at least) once a week - Chick Fil A nuggets. I’m a crazy person about these things. So, when I found a recipe that promised the exact same nuggets as the ones I’m constantly longing for, it was like the skies opened up in sunshine-y glory.

I shouldn’t have gotten my hopes up.

Now, don’t get me wrong - these puppies were good. Great even. But they were no Chick Fil A nuggets of wonder.

However, I did mess up on the recipe. Twice. In step one. The first line of the recipe (here, from My Name is Snickerdoodle) states In a medium bowl whisk the egg and stir in the milk. I left out the egg. I also didn’t have any milk and used cream + water instead.

Despite my efforts to screw up, these turned out very good. And looked surprisingly like the photo. That’s a first for me. I will make these again (the correct way) and see if they taste any different.

Chicken Enchilada Puffs

First, I would like to apologize for the blurriness of my pictures. Apparently, I shake.

Second, if this recipe was a prostitute, it would be one of those REALLY high class ones that everyone thinks is in PR or advertising and you worked really hard to snag while all the time you’re thinking “Man! I really pulled this off!” … I think I lost this metaphor somewhere.

Anyway, last night I made chicken enchilada puffs. I was prepping these while on the phone with my mom and she remarked “it sounds so gourmet!” They weren’t. But they did taste pretty damn good.

The recipe is here from Tidy Mom. I’m pretty sure this is one of those Kraft-sponsored recipes, or whatever, but who cares, because, seriously, it’s that yummy.

What I changed:

1. I used puff pastry instead of crescent rolls. But the frozen kind, not homemade. My motto is, if it’s good with crescent dough, it’ll be better with puff pastry. (Technically, this is the first recipe where I’ve tried out this motto, but so far, so good.)

2. I used more chicken. I grilled 4 chicken strips (approx 1 1/3 breasts) on the George Foreman grill and used all of it in the mix. It came out to about 1 cup of torn-up chicken. Even after this, it was still a little creamy for my taste, so next time I make this I’ll probably use less cream cheese.

I used about a heaping tablespoon of filling per turnover. You will have some filling leftover. I suggest putting it in a wrap and having it for lunch the next day. (I really wish I had thought of that this morning.)

3. I cooked mine for about 18 minutes on 350. The inside was still a tiny bit dough-y (you may be able to see that in the pictures if you look really hard), but with already cooked chicken, there wasn’t a big worry about under cooking.

If you try this one, let me know what you think. And what you served with it. I didn’t cook any sides, just served mine with canned pineapple. It was good, but not great, together, I just kind of forgot about sides.