Bourbon Chicken / Shoyu Chicken

Bourbon Chicken

aka Shoyu Chicken

1 cup soy sauce

1 cup brown sugar

1 cup water

4 cloves garlic, minced

1 onion, chopped

1 tablespoon grated fresh ginger root

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes

(optional but good)

1 teaspoon ground cayenne pepper

(optional)

1 teaspoon ground paprika (optional)

5 pounds skinless chicken thighs

Easy and Yummy chicken.  Mix all ingredients together.  Coat chicken well.  Seal in either  a ziploc bag or a tupperware to marinate the chicken for an hour.

Cook with all marinade in a casserole dish at 450 degrees for 40 minutes.  At 20 minutes you can turn to broil if you want.  I did mine in a casserole dish (below) and used the juices to pour over rice. Feel free to double the sauce ingredients to have more to pour over rice.  Alternatively, you can grill the chicken for 15 minutes.

recipe adapted from allrecipes.com

chicken, dinner, easy, spicy, sweet,

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Chicken Satay

Prep time: 2 hours 10 minutes (due to marinade)
Cook time: 20 minutes
Yields: 6 servings

Ingredients

1. 1 TBSP creamy peanut butter
2. 2 TBSP C low sodium soy sauce (definitely make sure you get low sodium, otherwise it’ll be a SALTY dish)
3. 1/4 C lemon or lime juice
4. 1-1/2 tsp brown sugar
5. 1 TBSP curry powder
6. 1 clove garlic, chopped
7. 1/2 tsp red pepper flakes
8. 3 8oz boneless skinless chicken breasts cubed
9. lime slices (optional)
10. skewers

Directions
1. In a mixing bowl, combine ingredients 1 - 7. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

2. Preheat a grill to high heat (or a stove top on med-high heat)

3. Weave the chicken onto skewers, then grill for 5 minutes per side. (or no skewers and put in a pan for 5 minutes each. Or longer to get nice crunch on the outside from the marinade)

4. Serve with lime slices (optional)
How much easier can that be? Mix it, chop it, throw it all together and go sit down for a few hours, because you have nothing else to do, right? Then 10 min into cooking, you’re done!

Serve with Thai Peanut Sauce.

 

recipe adapted from Keep the faith going 

appetizer, asian, side, spicy, sweet, thai,

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Copy Cat Chuy's Creamy Jalapeno Ranch Dip

Copy Cat Chuy’s Creamy Jalapeno Ranch Dip

If you have ever been to Chuy's tex mex restaurant then you know the deliciousness that is the Creamy  Jalapeño Ranch dip. 

After searching around I found a basic recipe that I changed to make it taste as close to Chuy's version as possible. It's very similar and 2 people have said that my version actually has more flavor and they prefer  it but they are close  in taste. 

I hope you enjoy.  

• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup milk (whole milk)
• 1 packet hidden valley ranch dressing mix (the dry stuff)
• 1/2 sliced fresh jalapeno (no seeds if you don't want really spicy; i add the seeds)
• 1/2 cup pickled jalapeno pepper slices
• 4 finger pinch of cilantro
• generous pinch of salt
• 2 tsp garlic powder to taste
• 1 tsp of lime juice (Optional)

Directions:

Throw EVERYTHING in the blender.

Blend on low for 45-60 seconds. (The longer you blend the runnier it gets.)
Refrigerate
 

Serve with tortilla chips.  Perfect opener for delicious Chicken Enchiladas.

Let me know what you think! :)

appetizer, copy cat, dressing, easy, quick, sides, spicy,

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Chicken Enchiladas with Red Sauce

 

My husband loves these enchiladas.  Shoot, I love these enchiladas and I don't usually like enchiladas. lol.  I never ever order them at restaurants.  This is another homemade dish you can brag about...  the enchilada sauce is done from scratch.  :)  Enjoy!!

This is a spicy dish - so if you cant handle the spice omit the Louisiana Hot Sauce & Cayenne.

1 tablespoon canola oil
1 medium white onion, finely chopped
1 jalapeno, seeded and finely chopped (or 4 slices from the jar of  nacho style jalapenos, chop them)
1 teaspoon salt
4-5 medium cloves garlic, minced
3 rounded tablespoons chili powder
3 rounded teaspoons ground cumin
1 level teaspoon sugar
2 8-oz cans tomato sauce
1/2 tsp Louisiana Hot Sauce
1 cup water
1 1/2 cups of canned Rotel Original Diced Tomatoes & Green Chilis, drained
1 pound boneless, skinless chicken breasts (2-3 chicken breasts)
6 ounces extra sharp cheddar, shredded
6 ounces monterey jack cheese, shredded
3/4 cup minced fresh cilantro
14 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
a pinch of cayenne

  Directions:

Preheat oven to 425° F.

Heat canola oil in a large saucepan over medium heat. Add the onions, jalapenos, and 1 teaspoon of salt. Stir together well. Cover and cook over medium heat, stirring often, until the onions and jalapenos have softened, about 8-12 minutes.

While the onions and jalapenos are cooking: mix together the chili powder, cumin, and sugar in a small bowl. Once they have softened, stir in the garlic and the spice mixture (chili powder, cumin, and sugar) and cook until fragrant (be sure to stir constantly), only 30-45 seconds.

Next, Add the cans of tomato sauce, the water, the Louisiana Hot Sauce and the drained Rotel. Bring the mixture to a simmer, and allow to cook for about 5 minutes. Nestle the chicken breasts into the sauce, trying to cover them as much as possible. Reduce heat to low, cover, and simmer until the chicken is completely cooked (thickest part of chicken breast must reach 160° F), about 12-25 minutes.

Transfer the chicken to a plate, and allow to cool to touch. Strain the sauce through a strainer into a medium sized bowl. Press on the onion mixture with a spatula to remove as much liquid as possible. Place the onion mixture into a large bowl and set aside.

Taste the sauce and then season it with additional salt and pepper to taste (and a dash or 2 of cayenne if you like an extra little kick).

Shred the chicken into bite-sized pieces and place in the bowl with the onion mixture. Add 1/4-1/2 cup of the enchilada sauce, 1 1/2 cups cheese (3/4 cup of each kind), and the cilantro. Gently toss until combined well.

Stack the tortillas on a plate and cover with a paper towel. Microwave on high until warm, 40-60 seconds. One at a time, spoon about 1/4-1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll tortilla and lay seam-side down into a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place enchiladas in the oven, uncovered, for about 7-12 minutes, or until the tortillas are nice and golden brown.

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top (down the center) and then top with the remaining cheese. Place back into oven and bake an additional 20 minutes, or until heated through. Remove from oven and allow to stand for 10 minutes before serving.

Top with Pico de Gallo, Guacamole, Sour Cream, Pickled Jalapenos, Black Olives, and Cilantro

Recipe adapted from Americas Test Kitchen (via  mylifeasamrs.com)  - Recipe changed and modified by Leslie Scales.

chicken, dinner, mexican, spicy,

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