Dannie's Honey Glazed Chicken

This recipe comes all the way from my brother's kitchen in Reston, Virginia. Of course, Robby wasn't the one doing the cooking. His girlfriend, Dannie, whipped this up and was kind enough to share the recipe. My brother raved about it. I will be making it this weekend.

1-2 pounds chicken pieces (Dannie uses boneless breasts and thighs, but says the recipe works with bone in pieces and even wings)
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

Preheat oven to 375 degrees. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized. Flip the chicken halfway through when using boneless.

Serve over rice and spoon some of the leftover sauce over the chicken and rice.

Ham and Potato Soup

This is the perfect soup for all your leftover ham from the holidays. I just made a big pot of this and I put the ham bone in the soup while it simmered for extra flavor.


1 TBSP butter
1/3 cup celery
1/3 cup carrots
3 cups peeled and diced potatoes
3/4 cup diced, cooked ham
4 cups chicken broth or stock
salt and pepper to taste
5 TBSP butter
5 TBSP all-purpose flour
2 cups warm milk

In a large stockpot, melt 1 TBSP butter over medium heat. Add the celery and carrots, season with salt and pepper and saute for about 3 - 5 minutes. Add the potatoes and season again with salt and pepper. Add the ham and chicken broth. Bring to a boil. Reduce heat and simmer about 10 to 15 minutes or until the potatoes are tender. Mash potatoes and veggies in stockpot with a potato masher.

In a small saucepan, melt 5 TBSP butter over medium-low heat. Whisk in the flour, stirring constantly for about one minute. Slowly stir in the milk. Continue stirring until thick, about 4 to 5 minutes.

Stir the milk mixture into the stockpot and cook until soup is heated through.

Stir-Fried Veggies

I use this recipe with just about any fresh vegetable and it's always a perfect side dish. Green beans, peppers... Last night it was sugar snap peas. I don't have measurements because I just eyeball everything with these. YUM!

Couple handfuls of fresh veggies (or a few bell peppers, whatever!)
olive oil
minced garlic
soy sauce
slivered almonds

Heat a skillet to medium-high heat. Add olive oil; just enough to coat the bottom of the pan. Toss in veggies and keep them moving. When they are just heated through but still crisp, add soy sauce and garlic. Stir fry for a few minutes so the flavors absorb. Add slivered almonds and toss to coat. Serve immediately.

The vegetables will be crispy and really flavorful. YUMMY!

Aunt Mo's Lime Grilled Shrimp

When I was pregnant, Mo came over and made this shrimp on the grill for us. Ever since, they've been a staple in our house. And they're so easy! Yesterday it was warm enough to grill, so guess what was on the menu? We always have these shrimp along with grilled steak. Last night, I served these with stir-fried sugar snap peas. If we're doing it right, I start with a tomato-mozzarella and basil salad, and serve mashed potatoes along with this meal. Matt and Shana call it the "Abel Special." It is absolutely our favorite.

1 pound medium to large shrimp; peeled, deveined and rinsed

1-2 tbsp olive oil

zest of one lime

juice of one lime

kosher salt

fresh cracked pepper

Place shrimp in a bowl. Pour olive oil and toss to coat. Zest a lime over the bowl, then cut the lime and squeeze in the juice. Sprinkle with kosher salt (a good amount) and lots of fresh cracked pepper. Toss to coat and let the shrimp marinate in the fridge for about 20 minutes.

We've grilled it a couple of ways. On skewers, directly on the grill, or on foil on the grill. Our favorite way is on the foil. It helps keep the most lime flavor.

My sister makes these all the time, too, and skips the olive oil. But I think the shrimp taste much better with the olive oil.

Grandma's Christmas Cookies

I make these cookies every year. I got the recipe for the sugar cookie from my Grandma Helen. The frosting recipe is one I saw on Food Network. These are a family favorite. Hope you enjoy them, too!

Cookies

1 cup butter, softened

1-2/3 cups sugar

3 eggs

1 tsp. vanilla

1 cup sour cream

1/2 tsp. baking soda

5 cups flour

3 tsp. baking powder

1 tsp. salt

1 tsp. nutmeg

Cream together the butter and sugar. Add eggs one at a time and mix well after each addition. Add the vanilla. Stir the baking soda into the sour cream. Sift together the flour, baking powder, salt and nutmeg. Gradually add the flour mixture to the cream mixture. Alternate with the sour cream/baking soda mixture. Knead dough until it is ready to roll. Roll out dough to about 1/4 to 1/2 inch thick and cut out with favorite cookie cutters. Place cookies on an ungreased baking sheet and bake at 350 degrees for 8 to 10 minutes.

Frosting

4 oz. cream cheese, softened

1/2 stick of butter, softened

3 cups confectioners' sugar

1 tsp. vanilla

2-3 TBSP milk

food coloring

Mix cream cheese and butter. Add the sugar 1/2 cup at a time, mixing well after each addition. Add the vanilla and milk. Add food color and decorate cookies.

Tip: I leave the cookies out for about 4 hours so that the icing can set.

Pizza Bombs

One of Rob's and my favorite pizza places makes a little delight they call Pizza Bombs. Missy knows what I'm talkin' about! Basically cheese, sauce and pepperoni rolled in dough and deep-fried. Delish, but highly detrimental to the waist line. These are a little more figure friendly and satisfy the craving.

1 can garlic-flavored breadsticks
4 pieces of string cheese (you could also use fresh mozzerella)
2 tbsp grated parmesan cheese
marinara or pizza sauce for dipping

Heat oven to 350. Spray 24 mini-muffin cups with cooking spray. Unroll breadstick dough and cut crosswise into thirds. Seperate into 24 strips. Cut each cheese stick into 6 pieces. Place 2 piece of cheese on short end of each dough strip. Roll up cheese in dough, pinching and sealing the dough to completely cover the cheese. Place rolls, seam side down, in muffin cups. Light sprinkle with parmesan cheese. Bake 15 to 18 minutes until puffed and golden brown. Serve warm with sauce.

These would be great with Shana's red sauce with these! I always have some on hand now.

Tortilla Soup

I made this soup for the first time tonight, but it won't be the last. My brother-in-law and sister-in-law came over for dinner, and we practically finished the pot between the four of us. It was really filling and very yummy. There are a lot of ingredients but it's all in one pot, so it's super easy. I found this recipe while browsing recipe blogs similar to ours. I did modify it somewhat to our tastes. YUM!

1 onion, chopped

1 1/2 tbsp minced garlic

2 jalapeno peppers, seeded and chopped

1 cup coarsely crushed lime flavor tortilla chips

3 (14.5 oz.) cans chicken broth

1 can diced tomatos with jalapenos

2 cups cooked chicken breast, cut into chunks (I used rotisserie)

1 cup frozen corn

1 cup shredded colby jack cheese

1/3 cup half and half

2 tbsp olive oil

1 tsp cumin

1 tsp coriander

1 tsp hot sauce

1 tsp dried oregano

zest of one lime

juice of one lime

fresh cracked pepper to taste

In a large soup pot or dutch oven, heat olive oil. Add onions, garlic and jalapeno and saute until soft. Add crushed tortilla chips and cook until the edges start to brown.

Add chicken broth, tomatoes, spices and hot sauce and bring to a soft boil. Let simmer for about 5 minutes. Remove from the heat. Using an immersion blender, puree the soup to your liking. (I left a lot of chunks and am glad I did - just a tip.)

Add chicken and corn bring back to a rolling simmer for about 5 minutes. Turn down the heat and add half & half. Then slowly stir in cheese until it melts. Add lime zest and juice, and fresh cracked pepper to taste.

I served this with a choice of toppings: chopped tomatoes, sour cream, more shredded cheese, fresh cilantro, and additional crushed lime tortilla chips. My sister-in-law made an amazing salad which I will get the recipe for and post. Only an icy margarita would have made the meal better. :o)

Shana Beef

I found this recipe in one of my cookbooks and have made it for parties and other get-togethers. This recipe is a big hit with Jane's husband. In fact, he is the one that started calling it Shana Beef and it has stuck.

2-1/2 lb. beef roast - I use eye of round
2 medium onions, chopped - optional
1-1/2 cups or 12 oz. can cola-flavored beverage
1/3 cup Worcestershire sauce
1-1/2 TBSP apple cider vinegar
1-1/2 tsp. been bouillon granules
3/4 tsp. dry mustard
3/4 tsp. chili powder
1/4 to 1/2 tsp. ground red pepper
3 cloves garlic, minced
1 cup ketchup
1 TBSP butter

Place roast in Crock Pot; add onion. Combine cola, and next 7 ingredients; cover and chill 1 cup of the sauce. Pour remaining sauce over the roast. Cover and cook on HIGH for 6 hours or on LOW for 9 hours or until roast is very tender. Remove roast with chopped onion from the Crock Pot, using a slotted spoon and shred meat with two forks.

Combine reserved refrigerated sauce, ketchup and butter in a saucepan. Cook over medium heat, stirring constantly or until heated. Pour sauce over the shredded meat.

Ritz Cracker Treats

My friend, Kirsty, has been after me to keep All In Flavor updated more regularly. She is a "regular" and even has us on an RSS feed. Thanks, Kirst! Unfortunately, she won't like this recipe at all. Apparently, we Americans are obsessed with peanut butter and the rest of the world doesn't understand it! Haha.

If you do like peanut butter, you will love these. I got the recipe from my sister and my mom and I made them together last year at Christmas. I made them again when I got home and they were a hit with my in-laws. So, they'll be on the list every year now. YUM!

1 package white chocolate chips

Ritz crackers

peanut butter

Melt white chocolate in a double boiler or in a glass bowl over hot water. Make peanut butter sandwiches with the Ritz crackers. Dip sandwiches in melted white chocolate and sprinkle with colored sugar or any kind of sprinkles you like. Place on cookie sheets lined with wax paper and refrigerate until chocolate firms. You can store at room temp or in the fridge.

I think Santa would be happy to see these after a ride down the chimney!

Maryland Crab Soup

I'm proud to say Baltimore, Maryland is my hometown. I grew up eating steamed crabs and crab soup and truly believe that traces of Old Bay can be found coursing through my veins. The taste of real Maryland crab soup takes me right home. It's the ultimate comfort food. I will definitely be making a big pot after the holidays. This recipe is modified to my tastes from one of my mom's oldest cookbooks, The Chesapeake Collection. Traditional Eastern Shore crab soup doesn't call for worschestire sauce, but I add it, 'cuz that's how I roll.

4 cups water
3 beef bouillon cubes
1 (28 oz) can crushed tomatoes
5 tablespoons Old Bay seasoning*
1 tablespoon worschestire sauce
1 medium onion, chopped
2 cups frozen diced potatoes
1/2 green bell pepper, chopped
1 stalk celery, chopped
2 cups frozen mixed vegetables
1 pound backfin crabmeat, picked over for shells**
Salt and pepper to taste

*You can find Old Bay seasoning by the seafood counter.
**Get REAL crabmeat. Look for Phillips crabmeat in the refrigerated section of the seafood area.

Dissolve bouillon cubes in hot water. Add crushed tomatoes and bring to a low boil. Add vegetables and cook until tender. Add Old Bay and worschestire sauce. Reduce heat and add crabmeat. Heat through, but don't boil. (The crabmeat will shred.)

Serve with saltine crackers. Ever since I was little, I've crumbled them into my crab soup. My Uncle Fred showed me how to crumble crackers while they were still in the package, so that's my favorite way to eat it.

This freezes really well. Hope you try it and enjoy!

Jalapeno Jack Corn Muffins

I love corn bread and I love messing with it. Sometimes I add black olives, black beans, jalapenos, cheese... whatever. This recipe is one of my favorites. I'm making another big batch of Shana's Turkey Chili this weekend, and these will be a perfect side.

3/4 cup milk

1/2 cup buttermilk (I usually use sour cream instead)

2 tbsp butter, melted

1 egg

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1 tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Monterey Jack cheese, cut into 12 one-inch cubes

Heat oven to 425. Line 12 muffin cups with paper baking cups or spray tin. In medium bowl, combine milk, buttermilk, butter, and egg; blend well.

In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt; mix well. Push dry ingredients to sides of bowl to form well in center.

Add milk mixture; stir until dry ingredients are moistened. Spoon batter evenly into muffin cups. Press cheese cube into center of each.

Bake for 10 to 15 minutes or until golden brown. Serve warm.

Hot Fudge Pudding Cake

I'm at my parents' place in Florida, leafing through my mom's cookbooks. I came across a recipe that I can't wait to make. I just ate something like this on our cruise for dessert.

1 1/4 cup sugar, divided
1 cup all-purpose flour
1/2 cup cocoa powder, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 tsp vanilla
1/2 cup packed brown sugar
1 1/4 cups hot water
Whipped topping

Heat oven to 350. Stir together 3/4 cup sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour ungreased 9-inch square baking pan. Stir together remaining 1/2 cup sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir.

Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from the bottom of the pan over the top. Garnish with whipped topping.

Heather's Holiday Bark

This one is perfect for Christmas and it tastes just like an Andes candy - but with more chocolate!

Heather actually made it several years ago and brought it into the newsroom to share. She ALWAYS brought in treats for us - both homemade and store-bought. But this was homemade and I immediately requested the recipe.

2 cups semisweet chocolate chips
1 cup white chocolate chips
1 teaspoon vegetable oil
1 teaspoon peppermint extract
2 drops green food coloring

Line a cookie sheet with waxed paper; set it aside.

Melt the semisweet chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Pour the chocolate onto the cookie sheet and spread it to about a 1/4-inch thickness with the back of a spoon.

Using the same method, melt the white chocolate chips with the oil. Stir continuously until smooth. Add the peppermint extract and food coloring; stir well. Pour the mixture over the chocolate layer and spread to about a 1/8-inch thickness with the back of a spoon. Draw the tip of a butter knife through the layers to create swirls.

Refrigerate until firm, about 30 minutes.

Remove the bark from the pan. Peel off the waxed paper. Set the bark on a cutting board and cut it into 2 dozen bars with a sharp knife. Store in an airtight container in the refrigerator.

Cheesedog

I saw Rachael Ray make this about five years ago and it quickly became a Sawyer family favorite. I make it at least 2-3 times a month. And like any of the recipes I find, I've adapted it to my family's taste. The original recipe calls for onions, beer and spicy mustard, but I've found the version below works best for us.

1 lb. elbow macaroni
Salt
2 tablespoons extra-virgin olive oil
1 package hot dogs

(chopped into 1-inch pieces)
1 tablespoon butter

2 tablespoons all-purpose flour
2 cups milk
Pepper
1 rounded tablespoon mustard
2 rounded tablespoons ketchup
4 cups sharp Cheddar cheese

Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7-8 minutes until just under al dente in doneness.

Preheat broiler and set rack 12 inches from heat.

While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total.

Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, add flour and cook another minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup.

Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.

Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into a large, sprayed casserole dish and top with remaining cheese.

Melt and brown cheese under broiler, 2 minutes.

Fresh Mozzarella Tartlets

I make this appetizer around the holidays every year. It's so easy and ridiculously good. Governor Taft's former chef, June, shared this snack with me after I devoured more than the guests did one year at a holiday open house. When I think about it, June is probably the one who peaked my interest in becoming a decent cook. She taught me a lot about good food, and she always let me help out in the kitchen before an event. One time, June showed me how to do those beautiful carmel-sugar designs you see on top of desserts in nice restaurants. Very cool, but, I digress.

1 pkg frozen mini-Filo shells

1 pkg fresh mozzarella

1 jar Robert Rothschild Roasted Red Pepper & Onion relish (you won't use it all)

Preheat oven to 425. Place frozen mini-Filo shells on a cookie sheet. Cube mozzarella; place one cube in each shell. Bake 5-7 minutes until cheese is melty and bubbly. Spoon a little relish on each tartlet and serve warm.

I usually double the recipe... they go quickly! Enjoy.

Mom's Corn Casserole

I know I just posted a recipe for a Corn Bake, but I wanted to share this one as well. My mom made this to go with our Thanksgiving dinner. It was so delicious - I'll be making it often as a side. It also got the thumbs up from my always-hungry baby girl, who had never eaten corn until Thanksgiving. Yum, I hope you try this.

1 (15 oz) can creamed corn

1 (15 oz) can whole kernel corn

1/4 pound butter, melted

1 (8.5 oz) package corn bread mix (Mom uses Jiffy)

1 (8 oz) container sour cream

Preheat oven to 350. Mix creamed corn, kernel corn, corn muffin mix, sour cream and butter. Pour into a greased casserole dish. Bake for 30 minutes.