Honey Glazed Chicken


Honey Glazed Chicken

Serves 2


1/2 cup honey

1/4 cup low sodium soy sauce

1 garlic clove, minced

1/4 teaspoon red pepper flakes

1 1/2 tablespoons olive oil

2 skinless, boneless chicken breast halves, cut into bite-size pieces

1/2 teaspoon each of Salt, Pepper, Paprika and Mustard Powder

2 tablespoons corn starch


Whisk honey, soy sauce, garlic, and red pepper flakes in a bowl

Heat olive oil in a skillet over medium heat

Mix salt, pepper, paprika, mustard powder and corn starch in a bowl

Toss chicken pieces, shaking off excess

Add chicken to hot oil, cooking until lightly brown, about 5 minutes

Pour honey mixture into skillet

Cook and stir until chicken is no longer pink and sauce is thickened, about 5 minutes more

Serve with rice and veggies


Slow Cooker Spaghetti Sauce


Slow Cooker Spaghetti Sauce

8 servings


1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

1 (28 ounce) cans stewed tomatoes, drained but reserve liquid for later

1/2 cup red wine

1/2 cup sliced green olives

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon paprika

1 teaspoon chopped fresh parsley

1/2 teaspoon ground white pepper

1/4 teaspoon cayenne pepper


1 1/2 tablespoons olive oil

1/2 cup finely chopped sweet onion

2 cloves garlic, crushed and chopped

1/3 cup sliced fresh mushrooms

1 tablespoon brown sugar

1/2 cup red wine


Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1/2 cup of red wine, green olives, basil, oregano, paprika, parsley, white and cayenne pepper in a slow cooker.

Set the cooker to Low.

Place 1 1/2 tablespoons of olive oil in a skillet over medium heat

Saute sweet onion until the onion just begins to soften, about 2 minutes

Stir in garlic and cook the mixture for 3 more minutes before mixing in mushrooms

Reduce heat, and stir in the brown sugar, and mix to dissolve

Pour 1/2 cup of red wine into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine

Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 6-8 minutes

Pour the mixture into the slow cooker

Cook on Low for 8 hours to overnight

Add more red wine or reserved tomato juice if needed to prevent the sauce from getting too thick and burning on the bottom


* I sautéed some meatballs and added them when there was about an hour left to cook

* After 7 hours cooking, if the consistency is too soupy to serve over pasta, add one 6-oz can of tomato paste which should bring it to the right consistency

Turkey Brine


Turkey Brine


2 gallons water

1 1/2 cups canning salt

3 tablespoons minced garlic

1 tablespoon ground black pepper

1/4 cup Worcestershire sauce

1/3 cup brown sugar


Use a food-grade large bucket or container large enough to hold your turkey

Mix together half a gallon of hot water and the canning salt.  Hot water will help dissolve the salt

Mix in the rest of the cold water, garlic, pepper, Worcestershire sauce and brown sugar

Soak turkey in the refrigerator for 2 days before smoking or roasting

After brining you must rinse the turkey under running water thoroughly before baking.  At least 2 minutes

Pat turkey dry and prepare using your favorite recipe


Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.  Never use ordinary trash bags, plastic trash cans, metal buckets or containers not meant for food use.

French Onion Chicken


French Onion Chicken

Serves 4


2 tablespoons butter

4 cups onions, peeled and sliced to 1/4″ thick


2 tablespoons butter

4 boneless, skinless chicken breasts

Salt and pepper to taste


1/3 cup white wine


3 cloves garlic minced

1 teaspoon thyme

3 tablespoons flour


2 cups beef broth

1 tablespoon balsamic vinegar

2 tablespoons Dijon mustard

1 teaspoon Worcestershire sauce


1 1/2 cups gruyere cheese (I used Gouda)

French bread, sliced


Melt butter in an oven safe skillet over medium-high heat.  Stir in sliced onions

Cook 35 minutes, stirring frequently, until onions are caramelized

You may need to add tablespoons of broth occasionally if the onions are sticking

In a large skillet, melt 2 tablespoons of butter on medium-high heat

Add chicken and season with salt and pepper; brown the each side in small batches

Remove chicken from the pan

Deglaze the pan with wine and then add this mixture into onions

Add garlic, thyme and flour to onion mixture, stir to combine

Continue to cook for 3 minutes

Add half of the broth and cook for 5 minutes

Scoop out 1/3 of the onions and set aside

Add the rest of the broth, balsamic vinegar, Dijon and Worcestershire sauce, bring to a boil

The sauce should start to thicken in a few minutes

Place chicken back into the pan with thickened onions/broth mixture

Divide the onions you have set aside evenly on top of each piece of chicken

Place in a 350° oven and bake for 20 minutes

Remove from the oven; add cheese to each piece of chicken topped with onions

Place pan back in the oven until cheese is melted, about 5 minutes


Serve over rice, pasta, or gnocchi, along with French bread slices to soak up the sauce.


Spinach Tortellini Soup


Spinach Tortellini Soup

Makes 6 servings


6 cups low sodium chicken stock

1 to 2 teaspoons minced garlic

One 9-ounce package cheese tortellini

Dried basil

1 package frozen chopped spinach, thawed and squeezed

Salt and pepper

1 can Italian style stewed tomatoes

Parmesan cheese


In a large pot, bring stock to simmer.

Stir in tortellini and simmer gently for 3 minutes.

Stir in spinach, garlic, basil, salt, pepper and tomatoes.

Return to a simmer and cook for 2 to 3 more minutes.

Serve hot with Parmesan cheese.

Winter Baked Chicken


Winter Baked Chicken


1 sweet potato

1 medium sweet onion, chopped

1 medium apple – peeled, cored, and chopped

3 carrots, peeled and chopped

4 skinless, boneless chicken breast halves

12 ounces barbecue sauce

8 ounce bag of fresh or dried cranberries

Garlic powder, Adobo and cinnamon to taste


Preheat oven to 375 degrees

Lightly grease a baking dish

Peel sweet potato and cut into small chunks

Place sweet potato in steamer for 6 minutes

Add carrots to sweet potato and steam another 6 minutes

Arrange the onion, apple, carrots and sweet potato in the bottom of the baking dish.

Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.

Season with garlic powder, Adobo and cinnamon

Pour the cranberries over the dish.

Bake covered in the preheated oven until the chicken is tender and no longer pink in the center, 50 to 60 minutes.

Allow to cool 5 minutes before serving.