Sticky Lemon Chicken

Only the best chicken you will ever eat!

Don't believe me? Just try it. I dare you.

I got this recipe out of our local newspaper a few years ago, and it is amazing! It is SO flavorful and juicy. I must admit, I'm guilty of gluttony every time I make it.
It takes a little bit of prep time but is very, very worth it.


8-10 dark pieces of chicken meat (please don't use the neck or any other part of the chicken that isn't normally consumed in the US.)
1/2 tsp sea salt
freshly ground pepper
3 tablespoons olive oil
1 head of garlic, halved horizontally
2-3 sprigs thyme (or 1 TBS. dried thyme, if you don't buy fresh herbs)
1/4 cup sherry vinegar (I could not find this at the store so I bought cooking sherry)
1/4 cup plus 2 TBS. honey
1/4 cup dark soy sauce
1 lemon finely sliced
3/4 cup hot water
1/2 bunch flat Italian parsley chopped

1. Season chicken with salt and pepper. Heat oil in a large, nonstick skillet over high heat. Cook chicken, garlic and thyme in batches if necessary, turning as needed until golden brown, 4-5 minutes per side.
2.Return all chicken to the pan; add sherry. Cook over medium heat until liquid is reduced by half, about 5 minutes. Add honey and soy sauce, shake pan to mix.
Add lemon slices and hot water; raise heat to medium high. Cook until liquid has reduced to a syrup, 10-15 minutes. If chicken has not cooked through, add more hot water if necessary; continue cooking till done.
Remove to platter and sprinkle with parsley. Serve with hot cooked rice.

Enjoy!

Sesame Chicken with Gingery Bok Choy

Ok, so this isn't an "Emily original" recipe, but it was SO good, I just had to post it for you.
I found the recipe in my "Real Simple" magazine.

Ingredients:

2 Lg. egg whites
1/4 cup sesame seeds
1/4 cup plus one teaspoon cornstarch
Kosher salt and black pepper
8 small chicken cutlets (patted dry)
(1 1/4 pounds total)
4 Tbs. oil
1/4 cup soy sauce
1 Tbs. grated fresh ginger
2 tsp. sugar
6 heads baby bok choy sliced lengthwise


Method:

In a bowl, whisk together the egg whites, sesame seeds, 1/4 cup cornstarch, 1/2 tsp salt, and 1/4 tsp pepper. Dip chicken in the batter and shake excess off.
Heat 2 Tbs. oil in a large nonstick skillet over med-high heat. Add chicken and cook until golden brown, (2-3 minutes per side).
In a small bowl combine the soy sauce, ginger, sugar, 3 tbs of water, and remaining 1/4 tsp. cornstarch.
Heat the remaining 2 Tbs. of oil in a large skillet over med-high heat. Add the bok choy and cook, turning until just beginning to soften,1 to 2 minutes. Add the soy sauce mixture and cook until the liquid thickens slightly, and the bok choy is tender. You may need to add a little more water to make the sauce the right consistency.
Serve with the chicken, and some hot, rice.


Enjoy! We sure did!

White Chili With Chicken

The perfect food on a cold, winter day? Oh yeah!
This chili is such a nice change from the acidic, cramp inducing, regular red chili. Ok I really didn't mean to make it sound so bad, lets just say that I prefer this to regular chili any day.
With only a few simple ingredients, this is the perfect meal for a busy day. Throw it in the crock pot in the morning and it is done in time for lunch.
This chili tastes best, served with corn chips, cheese and sour cream.

White Chili with Chicken

1- 16 oz. bag of dry great northern beans
1 chicken breast w/rib meat
1 -32 oz. carton of chicken broth
1-7 oz. can of green chilies
1-12 oz. can of evaporated milk
1 Tbs. of minced onion (unless your husband lets you cook with real onion, then by all means use real onion. Jason never seems to notice if I use minced, but don't tell him I said that)
1/4 tsp. of cumin
1/2 tsp. garlic powder
1/8 tsp. of white pepper
1- 8 oz. brick of cream cheese

Method:

Soak beans in water overnight, or 10 hours. Simmer chicken breast in chicken broth until meat can shred easily with fork. While chicken is simmering, put softened beans into crock pot along with the chilies, milk, onion, cumin, garlic powder, and white pepper.
When chicken is ready to shred, remove from broth, (add that broth to the crock pot too) shred with a fork and add to crock pot. Cook on high for about 4-5 hours, stirring every hour. 10 minutes before serving, add cream cheese, (cut into 3 or 4 chunks) stir a couple times before serving.
Top with shredded Mexican cheese, sour cream and corn chips.

You can also cut down on your prep time if you use pre-cooked, great northern beans from a jar, and canned chicken. I've never made it that way, but it might turn out just fine. Let me know, because I'm a very busy woman, and cutting down an hour of prep in the morning would allow me to sleep in later!

Enjoy!

Chicken Florentine

Me and my family love spinach. Raw, cooked, in anything. Well, ok not anything.
We just love spinach, and I use it at least twice a week, in different ways. Salads, omelets, in soups, casseroles. Last night I made my own version of chicken Florentine. Here is the recipe:

Chicken Florentine

4 boneless skinless chicken breasts
2 TBS. butter
salt and pepper
2 cups fresh baby spinach
1 1/2 cup cheese ( you can use whatever you want, I used a blend that I had on hand)
1 tomato diced

Melt butter in non stick pan over medium heat. Season chicken with salt and pepper, or your favorite chicken seasoning.
Saute chicken with lid on, flipping occasionally, until juices run clear. (about 10-15 minutes)
Turn heat to low, put spinach over cooked chicken, top with cheese. Put lid on and let spinach wilt and cheese melt. Put on plates and top with freshly diced tomatoes.

Enjoy!