Habanero Glazed Chicken

This is an easy glazed chicken that has a little kick...it has habanero peppers, but it's not a super spicy dish.  Want less heat?  Don't serve with the jelly on the side :)

The prep time is about 15-20 minutes with about 12 minutes of grilling, but allow 4-8 hours for marinating.

INGREDIENTS 

MARINADE

 2 habanero peppers, seeded and chopped (wear gloves)
1/2 cup of orange juice
1/4 cup extra-virgin olive oil
1 to 2 teaspoons of salt

Mix the marinade and set aside.

CHICKEN

2 pounds of boneless, skinless chicken breasts
2 teaspoons of salt
2 teaspoons of pepper
2 teaspoons of garlic powder
3 tablespoons of habanero pepper jelly (Need a recipe?  Check this one out:  Jelly Recipe...you can also use any hot pepper jelly) plus an additional 3 tablespoons to serve with the finished chicken

Place the chicken in a large zip-top bag.  Add the marinade and place the sealed bag in a bowl -- sometimes marinade leaks out.  Place in the refrigerator and allow to marinate for 4-8 hours, turning frequently.

Take the chicken out of the marinade and blot dry on paper towels.  Sprinkle on both sides with salt, pepper and garlic powder.  Grill over medium heat for approximately 6 minutes per side.  Spread the jelly on the top of the breast and allow to cook for about 3 minutes, flipping over briefly to finish off.  Serves 6 (about 1/2 breast per person if they are the large chicken breasts that I used)  - serve with about 1/2 tablespoon of habanero jelly if desired.

 

Basic Table Bread

I got this recipe from ShopCookMake.com....I have made it several times, plain and with add-ins like garlic and cheese :)

Basic Table Bread

 

305g Bread Flour -- if you can't weigh the flour, it works out to be roughly 2 cups
175 ml of warm water
20 ml olive oil
1/2 tsp of table salt
3 tsp yeast


In a bowl, mix the dry ingredients.

Then add the water and oil. 

Knead for 10 minutes using a stand mixer(15 min if kneading by hand) until the dough is shiny and somewhat elastic. 

Cut a few lines on top to make any design you want, or just leave it as is. 

Place in a small baking dish. (I use an enameled cast iron dutch oven from Lodge -- I line it with baking parchment to make clean up effortless.)

Cover the dish.

Place in the oven without preheating. Bake at 400 degrees for 40 minutes (covered the entire time). Then uncover the dish and bake for another 5 minutes.

Turtle Tassies (Bite Size cups of ooey-gooey goodness)

Finally, a new recipe....

Sorry about the delay in posting a recipe--life has been a bit crazy.  Right after I made these for my work Christmas party, I fought another round of bronchitis.  Then, last week, I flew to Vegas and got married <3

Ok, enough about all that....onto the recipe!!  I found this recipe here:  Turtle Tassies.  I used dark chocolate chips and walnuts instead of semi-sweet chocolate chips and pecans, because that is what I had :)

Turtle Tassies
 

1 Betty Crocker Sugar Cookie Mix

butter and egg called for on the pouch

3/4 cup dark chocolate chips 

2 (14 ounce) bags caramels, unwrapped

1/3 cup whipping cream

1/2 cup chopped walnuts

 

 

Instructions:

Preheat oven to 375 degrees.

 

Make dough according to package directions. Make 36 (1-inch) balls. 

 

 

Press each ball into a the bottom of each mini muffin cup and press up the sides.

 

 

Bake 8-9 minutes or until edges just start to brown. Meanwhile in a small saucepan place unwrapped caramels and cream and heat until melted. Reduce heat to low.

 

 

Remove pans from oven. Using the back of wooden spoon press down the sides and bottom of each cup to flatten being careful not to make holes. 

 

 

Bake for 2 minutes more. Remove from oven and immediately place 4-5 chocolate chips in each cup.

Spoon about 1 Tablespoon of caramel into each cup and immediately top with walnuts and slightly press them down. 

 

 

 

 

Cool for five minutes then remove with narrow spatula or a knife.

Makes 36 turtle tassies.