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

Sour Cream Banana Muffins

I felt like baking today! It's was so nice out today and it made me want to do something productive. I helped out a friend (Just a Girl Baking) with some cupcakes yesterday, but I am more of a muffin-bakin' girl. I am seem to do better off making breads, muffins or doughs than cakes, so I wanted to bake! I decided to make some Sour Cream Banana Muffins, which are nice and moist and have a lovely light banana flavor.

Sour Cream Banana Muffins
Makes 12 regular size muffins

1 cup all-purpose flour
1 T baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup mashed banana (about 2 bananas)
1/4 granulated sugar
1 egg
1/2 tsp. vanilla
1/4 sour cream

• Preheat oven to 350 degrees. Grease muffin tin or line with paper liners.
• Mix together the flour, baking powder, baking soda and salt.
• In another bowl beat the bananas, sugar, egg and vanilla until combined. Stir in sour cream
• Stir the banana mixture into the flour until smooth and combined. Scoop batter into prepared muffin pan.
• Bake for 10-15 mins or until toothpick inserted comes out clean and top are light-golden brown. Let cool before serving. For best lasting flavor keep stored in an air-tight container or bag overnight.

They are really easy to make, and come together in cinch. I think they could use a little bit of walnuts are pecans in them, but I have a picky hubby that doesn't like nuts in food, so I have to go without them...*sigh* I also think it would be nice to put a little texture and sweetness on the top and maybe add some crystal sugar on top, but I don't really have that, but it would be a lovely addition. I love these banana muffins and I hope you try them and I hope you love them too!

*Note: I have also made these as mini-muffins and they only bake for about 7-8 minutes and are great from breakfast with tea or your coffee! Plus everything is just so darn cuter when it's mini size!

Happy Baking & Eat, Drink and Be Merry!!

-Bellarosa