Sigh… Pinterest and it’s endless scroll… it wastes so much of my time! I meal plan on pinterest. I also do some searches on foodnetwork.com etc… but mainly on pinterest. It sends me to GREAT blogs and websites, etc for amazing and creative recipes. I then, revamp the recipe and make it my own. The problem is, there are sometimes random cool things as “ads” mixed in with the recipes. I then like them because they are tailored to my liking. 1 hour later, I’m supposed to have my planning and shopping lists done and I’m over in humor laughing at memes with Ryan Gosling in them! Now, I know what you are thinking… “why wouldn’t you be?!”. Right? But… I do have to get things done… 🙂
So… I made this recipe the other night and the chicken turned out PERFECTLY! I used red peppers instead of tomatoes… so it’s caprese STYLE… but you can definitely use tomatoes if you aren’t weird like me…
2 lbs chicken tenderloins
salt and pepper
3 Tbsp. olive oil
1 tsp minced garlic
1 cup low sodium-chicken organic FF broth
2-3 TB balsamic vinegar
5 Tbsp. Dark Brown Sugar
sliced sweet red mini pepper
sliced fresh mozzarella
1/2 cup fresh basil pesto
Salt and pepper both sides of all of your chicken tenderloins and set aside.
Heat oil in saucepan on medium-high. Brown chicken on both sides. Reduce heat to medium-low and add your minced garlic.
Cook until garlic is tender, being careful not to burn it. Add your low sodium chicken broth, balsamic vinegar and brown sugar. Turn heat up to medium-high and simmer for 10-12 minutes, spooning the broth mixture over the chicken every once in a while to make sure the chicken stays moist and soaks in the mixture.
Preheat broiler. Make sure your skillet is OVEN SAFE! Take your slices of mozzarella and cover each slice of chicken with a slice of mozzarella.
Broil until cheese is slightly melted. Place a sprig of fresh basil on top of the mozzarella and then add a red pepper slice (or tomato) on top. Drizzle with any remaining sauce and about a TB of pesto! YUM!!!!!!
This is sweet with a bit of tang and a WHOLE LOTTA freshness from that basil pesto. You’ll enjoy every bite!
Earth Fare had a sale on wings the other day, and they were SUCH a good price… I got two packages of them!!! I took forever to actually make them though because I was trying to figure out how to make them crispy WITHOUT frying them like they do at restaurants. I also didn’t want to do crock pot wings, because then the skin just gets soft and… goopy. So… I was on a mission… how to make crispy wings in the oven?! And… I found it!
You’ll want to check out her blog! I used a completely different sauce, but her method on how to make oven baked wings CRISPY and CRUNCHY like you’ve gotten at a restaurant… worked PERFECTLY!!! I will credit her below again when I explain how to do so.
2 lbs chicken wings, cut into wingettes and drumettes (tips discarded)
2 tbsp baking powder (NOT BAKING SODA / BI-CARB SODA!!)
¾ tsp salt
For the Sauce/Glaze
1 TB toasted Sesame Oil
2 TB local organic honey
2 TB brown sugar
salt and pepper to taste
1/4 tsp garlic powder
1/8 tsp onion powder
1 tsp worcestershire sauce
dash cayenne powder
1/2 tsp hot sauce of your choice
1-2 TB apple cider vinegar (depending on how liquidy you want your sauce)
If you are organized enough, uncover the chicken wings and leave them in the fridge for a few hours to dry out. Otherwise, use a paper towel to pat the wings dry.
Adjust oven racks to upper-middle and lower-middle positions.
Preheat oven to 250F/120C.
Line a baking tray with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with olive oil cooking spray.
Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly.
Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. They will shrink when they cook because the fat renders out so don’t worry if they look too snug.
Place wings on the lower middle oven rack and bake for 30 minutes.
Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 – 50 minutes, rotating the tray halfway through. (If you use convection on your oven, this time can be cut to 30 minutes)
Remove baking tray from the oven and put into the bowl with the sauce, immediately toss wings in the sauce and glaze.
Serve and enjoy!.
Add all ingredients into a large bowl and whisk each ingredients together until well incorporated
When you toss the wings into the glaze, make sure the wings are HOT, right out of the oven, to help melt the brown sugar and become a perfect glaze on the wings.
I served these wings with the below recipe:
2 large yukon gold potatoes sliced
1 large yellow summer squash sliced
1 TB unsalted butter
1-2 TB olive oil
dash cayenne pepper
1/2 tsp smoke paprika
salt and pepper to taste
1/4 cup parmesan cheese
In a small baking dish, place the potatoes and squash and drizzle with olive oil. Sprinkle all of the seasonings all over the veggies and then stir and toss until everything is coated evenly. Dot with the butter and bake with the wings above. OTHERWISE, bake at 425 for 30 minutes, or until the potatoes are soft.
2 lbsChicken tenderloins; in chunks
2 TB honey (drizzled over top before cooking)
Original recipe makes 4 Serving
I place the frozen chicken tenderloins directly into the sprayed (with cooking spray) crockpot. Then, I poured the can of pineapple chunks into the crock pot. I then put the 1/2 cup water, brown sugar and soy sauce together in a 2 cup measuring cup and whisk until well blended. Then pour over the meat. Then, drizzle the honey over the top of the meat mixture, and place the lid on. Cook on low for 6-8 hours. I was going to then cut into chunks after the meat was cooked (because I used frozen tenderloins) and it just shredded apart! YUM! (High for 4 hours). When you’re about ready to eat, cook the rice. (I follow the directions in the rice cooker). I then cut up 5 carrots into large chunks, and did 1/2 cup of chopped cabbage, 1/5 of an onion chopped and some minced garlic and placed into a skillet with 1 TB of coconut oil and stir. I add salt & pepper to taste.
Right before I served it, I removed the JUST chicken with a slotted spoon from the crockpot and placed it into a bowl. I then poured the “sauce” or remaining liquid into a skillet (the same one I cooked the carrots in) and brought the sauce to a simmer. I then added 1 TB of flour while whisking quickly… keep whisking until smooth and thickened. Then, pour over the chicken and serve!
Do you like grapefruit? Have you ever tried it warmed up with Brown Sugar melted into it??? If not… DO!
I have memories of going to visit my grandparents in Tampa and going out and picking a grapefruit off of their tree and bringing it inside and making it like in the picture. MMMMMM!!!!
So, what you need: 1/2 grapefruit cut and sectioned
1-2 TB of brown sugar
Cut the grapefruit in half and then take a serrated knife and cut out each individual triangle in-between the membrane. Then, take the same knife and cut around the outside of the citrus, but not into the pith. Then, top w/brown sugar and microwave for 1 minute.