Tasty and Easy Recipes

Serves: 4 to 8
Ingredients:
4 to 8 pieces of chicken
1/2 cup beer
3 tablespoons sesame seeds
3 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves crushed garlic

Method:
Drop the mix into a 1 gallon freezer bag with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and drop it into a pan and cook it!
All the recipes can be made with 4 to 8 pieces of chicken (any pieces will do… wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9″x12″ pan, bake at 350°F until done. For BL/SL breasts it is about 25 to 35 minutes. For chicken pieces, it runs closer to an hour.

Serves: 6 to 8
Ingredients:
1 tsp. vinegar
2 tbsp. brown sugar
1 tbsp. cornstarch mixed in 1 tsp. water
Half of a 12-ounce jar of honey garlic sauce
6 to 8 chicken breasts

Method:
Combine all ingredients and bring to a boil until slightly thickened, about 5 to 10 minutes.
If you’re using skinless breasts, place breasts in a 9″x13″ glass baking dish; pour sauce on top and bake
one hour uncovered at 350°F. If you’re using breasts with skin, broil or pan fry first until skin is golden, then
bake.

Ingredients:

* 9 tablespoons unsalted butter
* 16 ounces (1-1/3 cup) honey
* 1 egg, beaten
* 1 cup milk
* 1 teaspoon vanilla
* 2-1/4 cup (9 ounces) all-purpose flour
* 1/2 teaspoon salt
* 1-1/2 teaspoon baking soda
* 1-1/2 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 1/4 teaspoon cinnamon

Pear Topping:

* 4 ripe Bartlett pears
* 1 cup sugar
* 3 tablespoons unsalted butter

Method:
1. Preheat the oven to 350 degree F. Butter a 10 x 2-inch round cake pan (do not use a shallower pan – the cake will over-flow).
2. Peel the pears. Cut into quarters lengthwise and remove the cores. Cut each quarter in half lengthwise.
3. Place the sugar in a large saute pan and place over medium heat. When the sugar begins to melt, stir with a wooden spoon.
4. Continue to stir and cook until all the lumps of sugar are dissolved and the sugar syrup is a light amber color – this will only take a minute or two.
5. Remove the pan from the heat and add the 3 tablespoons of butter – be careful, the hot caramel will sputter when the butter is added. Stir until the butter is incorporated.
6. Working quickly, pour the hot caramel into the prepared cake pan, tilting the pan to completely cover the bottom. Being careful not to burn your fingers on the hot caramel
7. Fan the pears in a circle around the edge of the cake pan, fill in the center with the remaining 6 or 7 pear slices. If the caramel hardens before the pears are in place, set the pan over low heat (or in the oven) to soften the caramel. It is important that the pears are “stuck” in the caramel as it sets up as the batter is quite thin, and the pears will float if they are not “attached” to the caramel. Set the pan aside.
8. Put the 9 tablespoons of butter and the honey in a saucepan and place over medium heat. Gently warm until the butter is melted – do not let the honey boil.
9. Whisk to combine, set aside. In a small bowl, combine the egg, milk and vanilla. Set aside.
10. Combine the dry ingredients in a large bowl. Pour the honey/butter mixture over the dry ingredients and whisk until smooth. Add the egg mixture and whisk until well combined.
11. Pour the batter over the pears. Bake the cake until a toothpick inserted in the center comes out clean, about 40 to 50 minutes.
12. Cool the cake for 10 minutes in the pan. Invert the cake onto a serving platter.