Honey lime chicken is a delicious way to serve up a delicious chicken meal! Marinate in this delicious mixture of flavors and then grill to perfection.
1 ½ -2 pounds boneless skinless chicken breasts
For the Marinade:
1 cup canned coconut milk
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons soy sauce
For the Sauce:
¼ cup rice wine vinegar
¼ cup fresh squeezed lime juice
½ cup brown sugar
¼ cup honey
3 tablespoons soy sauce
Combine the coconut milk, garlic powder, salt, pepper, and soy sauce in a
shallow casserole dish or zip top bag. Add the chicken and allow to
marinade in the refrigerator for 3-12 hours.
When ready to cook, make the sauce by whisking together the vinegar,
lime juice, brown sugar, honey and soy sauce in a small saucepan. Bring
to a simmer over medium heat and cook until thickened and sauce coats
the back of a spoon, about 8-10 minutes. Remove from the heat and set
Preheat the grill on medium heat and oil the grill grates if needed. Remove
the chicken from the marinade and place on the grill using tongs.
Cook the chicken over medium heat for 4-5 minutes per side or until the
internal temperature reads 165 degrees F.
During the last few minutes of cooking, brush the sauce over the chicken,
repeating as desired for a thicker coating and remove from the heat.
Serve the chicken with the remaining sauce and sprinkle with chopped
fresh cilantro if desired.
2 (16-ounce) bags Food Club California Blend Vegetables, thawed
5 tablespoons butter, divided
3 tablespoons flour
3 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 1/2 cups Food Club Shredded Cheddar Cheese
1/3 cup grated Parmesan cheese
1 (6-ounce) box Food Club Cornbread Stuffing Mix
1/4 cup chopped fresh parsley
Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
Add milk, whisking constantly, and bring to a boil. Add salt, pepper, mustard, cheddar and parmesan cheeses. Mix until combined and remove from heat. Fold in vegetables until thoroughly combined. Transfer to prepared baking dish.
In a medium bowl, melt butter in the microwave. Add cornbread stuffing and toss to combine. Sprinkle mixture evenly over vegetable gratin and bake for 30 minutes, or until the center is hot and the top is golden-brown. Garnish with chopped parsley.
Preheat oven to 350°F. Remove mushroom stems and use a spoon to scoop out dark mushroom gills, being careful not to break mushroom caps. Place mushrooms cup-side-up on a rimmed baking sheet and set aside
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bread crumbs and cook, stirring frequently until golden brown, about 10 minutes. Transfer to a bowl to cool and wipe out skillet. Add remaining olive oil and onion, red pepper, green pepper, salt, and Italian seasoning. Cook until vegetables have softened, about 7 minutes. Transfer mixture to a large bowl and let cool 5 minutes. Add mozzarella cheese, ham, and parsley. Stir to combine.
Generously stuff each mushroom with filling mixture. Top with bread crumbs and bake for 25 minutes, or until mushrooms are tender. Garnish with fresh parsley.
Even if your brackets are already busted… you can never lose with this delicious Spicy Roasted Garlic Dip.
2 bulbs garlic
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1 tablespoon minced chives
Preheat oven to 400°F. Slice top 1/2-inch off each garlic bulb. Place bulbs cut-side-up on aluminum foil. Drizzle with olive oil and season with salt. Crimp foil to seal and bake for 30-40 minutes, or until garlic is soft and golden-brown. Let cool completely.
Combine mayonnaise, sour cream, lemon juice, and cayenne pepper in a food processor. Squeeze roasted garlic cloves into mixture and process until smooth. Season, to taste, with more salt or cayenne pepper.
Garnish with chives and serve room temperature or chilled.