Orange Poppy Glaze Chicken

CHICKEN

5-8 Chicken Thighs

2 Tbsp Vegetable Oil

2 Tbsp Butter

Salt

Pepper

Poppy Seeds

GLAZE

½ Cup - Orange Marmalade

2 Tbsp - Brown Mustard (Sub Dijon if desired)

2 Tbsp - Soy Sauce

2 Tbsp - Rice Vinegar

Preheat Oven to 325 degF.

Glaze

                Combine Orange Marmalade, Brown Mustard, Soy Sauce, Rice Vinegar in Bowl, Set Aside.

Chicken

                Coat Chicken Thighs in Salt, Pepper and Poppy Seeds.  Melt Butter in Dutch Oven on stove over high heat and add Vegetable Oil, heat until very hot.  Place chicken thighs in hot oil and cook uncovered for 4-5 minutes until chicken is browned on that side, the flip the chicken and cook uncovered for 4-5 minutes until the other side of the chicken is browned (careful the oil will pop).  Pour the Glaze over the Chicken Thighs in the Dutch Oven, put lid on the Dutch Oven, place the Dutch Oven in the oven.  Bake for 20-30 minutes.  Remove, uncover the Dutch Oven and let stand for 10 minutes.

Serving Suggestion:

                Over White Rice
Creator: Reed Phillips 5 January 2017

Hamburger Casserole

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Cajun Shrimp and Chorizo Pasta

Cajun Seasoning:

• 1 teaspoons salt
• 2 teaspoons garlic powder
• 2½ teaspoons paprika
• ¼ teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoons dried oregano
• 1 teaspoons dried thyme
• ½ teaspoon red pepper flakes

Cajun Shrimp and Chorizo Pasta:

• ½ pound chorizo
• ¼ cup unsalted butter + splash of olive oil to keep it from burning
• 2 green bell pepper, diced
• 1 red bell pepper, diced
• 4 oz white mushrooms (about 2 cups), sliced
• ½ yellow onion, diced
• 4 cloves garlic, minced or press
• 2 tablespoons Cajun seasoning, divided
• 10 oz large shrimp, peeled and deveined with tails taken off
• 3 cups half-and-half
• ⅓ cup grated Parmesan cheese
• 1 pound penne pasta
• Cilantro, optional as a garnish

INSTRUCTIONS

Cajun Seasoning:

1. Place ingredients in a bowl and whisk to combine.
2. Store in an airtight container.

Cajun Shrimp and Chorizo Pasta:

1. In a large skillet, cook chorizo over medium high heat, breaking it up as it cooks. Remove from the skillet once cooked through, this should only take a couple of minutes.
2. Lower the heat to medium and melt butter together with the olive oil.
3. Stir in peppers, mushrooms, onion, and 1 tablespoon cajun seasoning.
4. Cook until soft, about 5 minutes.
5. Stir in garlic and cook for 30 seconds.
6. Stir in shrimp and cook until firm and pink, about 3 - 5 minutes.
7. Add in half-and-half, parmesan cheese, and chorizo.
8. Bring to a simmer, to thicken. Simmer for about 10 minutes.
9. Season with another 1 tablespoon cajun seasoning and salt, to taste.
10. Toss with pasta (cooked according to directions on package).

From: http://showmetheyummy.com/cajun-shrimp-chorizo-pasta/

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Caramel-Pecan Tart

• 3 1/2 cups coarsely chopped pecans
• 2 cups all-purpose flour
• 2/3 cup powdered sugar
• 3/4 cup butter, cubed
• 1/2 cup firmly packed brown sugar
• 1/2 cup honey
• 2/3 cup butter
• 3 tablespoons whipping cream

• Preheat oven to 350*F
• 1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
• 2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.
• 3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
• 4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
• 5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.
• Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.