Grilled Honey Balsamic Chicken

https://homemadehooplah.com/grilled-honey-balsamic-chicken/

https://therecipecritic.com/2014/05/grilled-honey-balsamic-chicken/

This photo is off therecipecritic.com sight

My family thought this chicken was wonderful. My biggest critic that usually won't even eat any meat thought it was fantastic. I knew then it was a keeper!

A sweet honey balsamic marinade that makes chicken unbelievably tender and juicy. Marinates in half the time for twice the flavor!

PREP: 10 MINUTESCOOK: 15 MINUTESCALORIES: 320 KCAL
YIELDS: 4 SERVINGS

INGREDIENTS

CHICKEN SEASONING
 2 lbs chicken breasts boneless and skinless
 1 tsp olive oil
 1/2 tsp salt
 1/4 tsp black pepper
 1/2 tsp paprika
 3/4 tsp onion powder

HONEY BALSAMIC MARINADE
 2 tbsp honey
 2 tbsp balsamic vinegar
 2 tbsp ketchup
 1 tsp garlic minced

INSTRUCTIONS

FOR THE CHICKEN SEASONING
Place olive oil, salt, black pepper, paprika, and onion powder in a Ziploc bag (gallon sized). Add chicken and toss to coat, covering chicken with spices and oil. Set bag nearby.

FOR THE HONEY BALSAMIC MARINADE
In a small bowl, whisk together balsamic vinegar, ketchup, garlic, and honey.

Divide the sauce in half. Pour one half in the bag with the chicken and store the other half in a sealed container (or bowl covered in plastic wrap).
Shake bag with chicken so that the meat is covered in the marinade. Seal bag and refrigerate for at least 30 minutes or up to 4 hours. Also store sealed marinade in the refrigerator until ready to use.

PUTTING IT ALL TOGETHER
When ready, remove chicken from ziplock bag. Discard bag and marinade that the chicken soaked in.
Grill your chicken per typical cook time, usually 3-5 minutes per side (or until no longer pink inside).

While chicken cooks, take the marinade that was stored separately and heat in the microwave for 30-45 seconds.
Once chicken is cooked, drizzle or brush remaining marinade on top.
Serve immediately.

RECIPE NOTES
Recipe adapted from The Recipe Critic.

NUTRITION
320KCAL | FAT: 7G | SATURATED FAT: 1G | CHOLESTEROL: 145MG | SODIUM: 633MG | POTASSIUM: 874MG | CARBOHYDRATES: 13G | SUGAR: 11G | PROTEIN: 48G | VITAMIN A: 5.1% | VITAMIN C: 4% | CALCIUM: 1.1% | IRON: 5.3%

Giant Cornbread for a Crowd

http://atmimistable.com/giant-cornbread-crowd/

I like this recipe because it makes a large cookie sheet sized pan of cornbread (I didn't want the pan to overflow so I put the remaining batter in a small pan). It has a nice taste and texture and was moist.

Sweet and rich, this giant cornbread recipe is scaled to feed a crowd!

Author: Mimi
Cuisine: AmericanRecipe type: Bread
Prep time:  15 mins Cook time:  20 mins Total time:  35 mins

Ingredients

2½ cups all-purpose flour
2½ cups yellow or white cornmeal (I used yellow cornmeal)
¾ cup sugar
3 tablespoon baking powder
1½ teaspoon salt
2 1/21 cups half and half or milk (I used half and half)
¾ cup (1½ sticks) butter, melted
½ cup honey
5 large eggs, slightly beaten

Instructions

Heat oven to 400°F.

Spray ½ sheet baking pan with cooking spray, or grease with butter. (I greased my pan with butter)

Combine flour, cornmeal, sugar, baking powder and salt in a bowl.

I melted my butter then mixed it with the honey to soften the honey more. I even heated those with the milk since the cold milk curdled the butter a little. It helped make everything smooth.

Stir in all remaining ingredients just until moistened.

Pour mixture into prepared baking pan. (I made one mini loaf of bread besides the cookie sheet sized pan. I was afraid the cookie sheet would be too full and overflow)

Bake 18-22 minutes or until toothpick inserted in center comes out clean. (I turned my cookie sheet half way through the baking process to more evenly brown the edges. Mine did not come out very brown though, mostly blond)

Notes

This recipe yields 45 2" squares of cornbread.