Spicy-Honey Glazed Shredded Chicken Sliders

I had this recipe for Spicy-Honey Glazed Chicken from the Everyday with Rachael Ray Magazine and I have made it a few times a few different ways. But I found out they have small foccacia rolls at Blackbird, the bakery across the street from us, and the Hubsie suggested to use them for sliders when I first told him about them, so I had that idea in my head. I decided to do the Spicy-Honey Chicken with some fresh, crisp lettuce and some sweet corn to add crunch.

Spicy-Honey Glazed Shredded Chicken Sliders
(adapted from Rachael Ray find that recipe here.)

3 T Olive Oil
1 clove garlic, grated or minced
3 T honey
1 tsp. hot sauce
1/2 tsp. chili powder
Squeeze of lime juice

(Not gonna lie, these measurements are approximate. The original recipe is for 8 chicken breasts, I am usually only making 2, so I just use enough of everything to make a nice amount of glaze for 2 chicken breasts.)

Heat the olive oil in a small pan. Add the garlic and let that soften. Add the honey, hot sauce, and chili powder and stir to combine. Remove from heat and add a squeeze of lime juice and set aside.

Place your chicken in a skillet and pour enough chicken broth to just about cover the chicken breasts. I season the broth with salt, pepper, red pepper flake and garlic powder. Bring to a simmer and let simmer for 1o minutes and then flip the chicken over and simmer on the other side for about 5-8 minutes until completely cooked through. Remove from pan and let cool a bit until you can handle it. Shred the chicken into the spicy-honey glaze and toss to coat.

Split your rolls and line the bottom with a piece of lettuce and some heated up, canned corn (you could use fresh I just used some that I had leftover.) Place some shredded chicken on top and add your roll top that has been slathered with mayo.

Looks picnic perfect!

I served mine with some roasted red skinned potatoes and a pickle.

For the potatoes I just cut them into wedges and coated them in olive oil. I then spiced them up with salt, pepper and garlic powder and roasted them at 375 for about 15 minutes, tossing after 10 minutes.

These little slider sammies were delicious!!!!!! So good!!! Those foccacia rolls from Blackbird are amazing!!! They are really delicious and airy, but have a good texture to them. The chicken was great with just enough glaze so that it wasn't dripping all over the place but still had great flavor.

Hope you try this recipe out...it rocks!

Eat, Drink and Be Merry!!!

-BellaRosa

Barbequed Chili & Mario Kart

So I have been on a search for a chili recipe. I know my mom's chili, it's good. I love Steak 'n Shakes chili, I could probably not duplicate it. I wanted to find a chili recipe to be mine, or something I would enjoy making and that everyone would love. So I found this recipe from Rachael Ray that she made on her talk show (I didn't see the episode, I saw the recipe posted on Twitter).

It was for a Barbequed Chili. This damn thing has that tang of bbq sauce and the meatiness of chili. It's amazing! I love it!! It doesn't have the normal spice or cumin in it, which I actually kinda like, cause I feel like I can't always handle all the cumin, it's a strong tasting spice for me. I changed up the recipe a bit to go with what I had on hand and what tastes I liked. I also added beans, cause there were no beans in the recipe! I was like...you need more than just meat in here! So here is my recipe for the Barbequed Chili.


Barbequed Chili

1/2 pound ground turkey
1/2 pound ground beef
1 small onion, chopped
3 cloves garlic, grated or minced
1 T Chili powder
1/2 T paprika
1/2 cup of beer (other 1/2 for your husband)
1 cup chicken stock, or beef whatever you have on hand
2 T cider vinegar
2 T brown sugar
One 8 ounce can (1 cup) tomato sauce
1/2 can of kidney beans or whole can if you want more beans

• Heat a large dutch oven, or saucepan over medium-high heat with olive oil.
• Add the ground turkey and beef and brown. Add onion and garlic and season with black pepper. Cook a few minutes until onion is soft and translucent.
  
• Add the chili powder and paprika and stir in beer. Let simmer and reduce. Then add stock.
  
• Combine brown sugar, tomato sauce and vinegar, then stir into the chili. Bring to a bubble, reduce heat and simmer. (I don't have an exact time on this, I would say maybe an hour, but you just want it to get thicker and not so liquidy.)
  
• Add the beans toward the end to heat through. Or add them when you add the tomato sauce, brown sugar and vinegar mixture if you want them softer. I couldn't remember when to add beans to chili.

Now, growing up my mom's chili was always served over elbow macaroni. May seem strange to some people, but it's how I grew up. It's so good! So I made elbows with mine, but you can certainly eat it straight up in a bowl with crackers.

If you want the original recipe click here.
*Note: My recipe makes half the amount of the original. I have made the full batch before and there was just far too much leftover...but it is really, really good the next few days...yum!

Last night was also fun because my best girlie Kay came over! She had never had this chili before, nor had she eaten chili with elbow macaroni before, so it was all new for her, but she said it was really good! So that made me happy! And Kay is my fellow video game girl, so we had to play some Mario Kart Wii while she was over! I love playing with her, she is so much fun! She is the best!!



That's all for my dinner from last night folks!

Eat, Drink and Be Merry!
...and kick butt in Mario Kart!