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Share Your Favorite Holiday Recipe: Honey Almond Chicken

30 November 2010 5 Comments

The holiday season is upon us! Will you be cooking up a storm for loved ones? In this special post by Toni Anderson mom to seven shares one of her favorite recipes, Honey Almond Chicken! Mmm!

Honey Almond Chicken

This recipe is so easy and so inexpensive, it is hard to believe it could be absolutely delicious too!

Ingredients
Chicken (I prefer chicken legs)
Butter (3 tablespoons melted)
Honey Bunches of Oats w/ Almonds

Take the skin off the chicken legs. While you are doing this melt the butter. Then take 2 cups of cereal and put it in a Ziploc bag. Crush the cereal with a rolling pin.

Dip the chicken legs in butter, then coat in the crushed cereal.

Place on a greased baking dish and bake for 45 minutes at 400 degrees. If you are using boneless chicken breasts decrease oven temperature to 350 degrees.

The cereal gives the chicken a nice crunch (like fried chicken) but the honey almond gives it a sweet flavor. It is a great combination!

Do you have a favorite holiday recipe? Share it (either a link or the entire recipe) in the comments below. One person who shares will win a BornFree Twin Pack of 9oz bottles from http://www.newbornfree.com!

Good luck!

The winner is Britni with the email address: Hors*******@yahoo.com

5 Comments »

  • Wendy said:

    Taco Soup! Love this one after a day out in the cold – and in the crockpot it’s ready to go when you get inside! There are several recipes I have used, but this is my favorite! http://crockpot365.blogspot.com/2008/02/original-taco-soup-crockpot-recipe.html

  • Joni said:

    Our family favorite is Chicken Pie. I got the recipie from my husband’s mom who is an amazing cook. This was his favorite dish so of course I had to learn how to make it! And now he’s improved it by making it into a non-diary dish. I’m not sure how he does that but the origonal recipie is below. It’s LOVE in a pie pan!!

    Chicken Pie

    1 cup chicken
    1 pkg. frozen peas and carrots
    1 can chicken gravy
    1 can cream of chicken soup

    Mix together. You can either 1) bake in a double pie crust or, 2) heat mixture, then top with refrigerated biscuits and bake per pkg. directions.

    What I do:
    1. Cut up 1 (approx 1 lb. chicken breast) into bite size pieces. Usually I just use a pkg. of boned chicken breast/tenders, etc.

    2. Put chicken pieces into a zip lock bag with about 3 tbls of flour and seasoning. It varies depending on what’s available, but always includes:
    ▪ about 2 tsp. poultry seasoning
    ▪ a pinch or so of thyme
    ▪ a pinch or so of sage
    ▪ a pinch of rosemary
    ▪ a little oregano
    ▪ a pinch of marjoram
    ▪ salt/pepper or (seasoned salt or garlic salt or celery salt)

    3. Fry chicken after dredging and shaking until well coated in a little bit of hot oil. (Enough to cover the bottom of pan). Fry until crisp. Remove from pan. Keep frying until all the pieces are cooked.

    4. Making gravy: Use the remainder of the seasoned flour to make the gravy. Pour it into the oil. (The basic gravy recipe is 2 tbs. flour + 2 tbs. oil + 1 c. liquid = gravy.) Whisk together the flour and oil until you have thick balls of gunk. Then gradually add water, whisking and smoothing it into a paste, then more water until it is a gravy that is the thickness that is appropriate. At this point I taste it and add some salt and pepper if bland.

    5. At this point I throw in my own vegetables that I want to flavor my gravy. OR this can be done before you add the flour to the oil. You can sauté your vegetables in the oil you used to fry the chicken before you make the gravy. It doesn’t seem to make a difference I have found. Vegetables that I add vary. I usually use some onion, some celery and fresh carrots. Sometimes I also add mushrooms, zucchini and green or red pepper.

    6. Mix in 1 can cream of (mushroom, chicken or celery) and stir.

    7. I use Pillsbury refrigerated pie crusts. I put one on the bottom of a 9 or 10 ” pie plate/pan, then put in the chicken. NEXT I pour in some frozen peas. (I put in whatever I feel like.) Last I pour the gravy/vegetable/soup mixture over the chicken.

    8. Last, I put the top crust on top of the bottom layer. I use a fork or my fingers to pinch closed the dough all around the pie plate. It needs to be sealed. If you mess up and can’t quite close the whole thing up, use water to soften the dough and work it altogether.

    9. After it is all sealed nicely, or not so nicely (as is usually my case,) put a few fork holes in the top. Then cook for about an hour at 400 or so degrees. (Read the directions for any fruit pie). When the crust is well browned, it is done.

    Cool slightly, eat and enjoy.

  • Joni said:

    I’m also a Facebook fan!

  • Britni said:

    Cherry Chocolate Mice

    Ingredients:
    1 bag chocolate chips
    1-2 tsp. shortening
    Maraschino cherries, WITH stems (these are a little hard to find, but they are a must!)
    Hershey’s chocolate kisses
    Unsalted peanuts, halved
    Red-hots or tiny cinnamon candy

    Directions:
    In the microwave or over the stove, melt the chocolate chips and shortening together. Stir until smooth. Holding a cherry by its stem, dip it into the chocolate and then press a chocolate kiss onto the cherry. Wedge peanut halves between the cherry and chocolate kiss to make the ears. Place this on wax paper until chocolate dries. Add a couple dots of white frosting for eyes, then put a little melted chocolate on a red-hot and place on the end of the kiss to make the nose.

  • Harmony said:

    I love making my own eggnog!
    Martha Stewart Recipie

    Serves 6

    4 cups milk
    1 1/3 cups sugar
    12 large egg yolks
    1/2 cup bourbon, (optional)
    1 cup chilled heavy cream
    Grated nutmeg, (optional)
    Directions
    In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
    Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

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