Spiced Grilled Chicken with Cilantro Lime Butter

Ingredients

  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 6 bone-in chicken breast halves (8 ounces each )
CILANTRO LIME BUTTER:
  • 1/3 cup butter, melted
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon lime juice
  • 1 serrano pepper, finely chopped
  • 1/8 teaspoon pepper

Directions

  1. In a small bowl, combine the first eight ingredients. Brush over chicken.
  2. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°.
  3. Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.
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Cider-Glazed Chicken with Browned Butter-Pecan Rice

Ingredients

  • 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s)
  • 2 tablespoons butter, divided
  • 1 pound chicken breast cutlets (about 4 cutlets)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup refrigerated apple cider
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped pecans
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.
  2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
  3. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Chocolate Chip Cake

Ingredients

Cake
  • 1 box Betty Crocker™ Super Moist™ white cake mix
  • 1 1/4cups milk
  • 1/3cup butter, melted
  • 3whole eggs
  • 1/2cup shaved semisweet chocolate baking bar
Frosting
  • 1 1/2cups Kraft™ Jet-Puffed™ marshmallow creme (from two 7-oz jars)
  • 1cup butter, softened
  • 1/2teaspoon vanilla
  • 1to 2 tablespoons milk
  • 2 1/4cups powdered sugar
  • 1/4cup shaved semisweet chocolate baking bar
Decoration
  • 3tablespoons shaved semisweet chocolate baking bar

Peaches and Cream Ice Cream

Ingredients

  • 4 cups ripe peaches peeled, pitted, and cut into 1/2-inch pieces (about 6 medium peaches)
  • 1/2 teaspoon lemon juice
  • 1/2 cup granulated sugar
  • 2 cups heavy cream
  • 1 (14 ounce) can sweetened condensed milk

Directions

  1. Stir the peaches, lemon juice, and sugar in a medium-sized bowl to combine. Set aside until a syrup accumulates in the bowl, about 1 hour. Add the peaches and syrup to a blender and pulse until almost pureed, just enough to break down the large pieces. Transfer puree to a medium saucepan.
  2. Heat over medium-high heat until reduced and thickened, about 5 minutes; stir occasionally. Transfer to a bowl and refrigerate until cold, about 2 hours.
    Add the heavy cream to a large bowl. Using an electric mixer beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk. Turn the speed back up to high and beat until thickened.
  3. Transfer 2 cups of the whipped cream to a separate bowl. Add in the puree and mix until well combined. Fold into the remaining whipped cream. Transfer to a freezer-safe container and freeze for at least 6 hours.

Fruit & Spice Soda Bread

Ingredients

  • 100g rolled porridge oat
  • 25g butter, diced
  • 200g plain flour
  • 200g plain wholemeal flour, plus extra for dusting
  • 100g caster sugar
  • 1 tsp bicarbonate of soda
  • 1½ tsp mixed spice
  • 50g raisin
  • 50g sultana
  • 50g stoned date, finely chopped
  • 3 tbsp mixed peel
  • 450ml buttermilk
  • 3-4 tbsp demerara sugar

Springtime Penne

Ingredients

  • 3 cups uncooked penne pasta
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1 large onion, chopped
  • 1/4 cup butter
  • 1/2 pound cubed fully cooked ham
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender.
  2. Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat.

White Christmas Margaritas

Ingredients

  • 1 (14-oz.) can coconut milk
  • 12 oz. silver tequila
  • 8 oz. triple sec
  • 1/2 c. lime juice
  • 2 c. ice
  • 1/2 c. Mint, for garnish
  • 1 lime, sliced into rounds for garnish
  • Lime wedge, for rimming glass
  • Sanding sugar, for rimming glass
  • Cranberries, for garnish

Directions

  1. Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
  2. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries. Serve.