Orange Glazed Green Beans with Candied Almonds

I got this recipe from a friend, B Dubs Cafe!  She is an awesome cook and has a picture of these finished over on her blog!  I'll be adding one soon!  These are delicious and I'm gonna be making them for the Christmas Party at my in-laws this year!!  Enjoy!

¾ cup almonds, chopped coarse

3 TBPS butter (unsalted if you have it)

2 TBSP pure maple syrup

salt (if using unsalted butter)

pepper

2 green onions, minced

2/3 tsp grated orange zest (I used a cutie)

pinch of cayenne pepper

2 tsp all purpose flour

1 ½ pounds green beans trimmed

2/3 cup low sodium chicken broth

1/3 cup orange juice

1 tsp fresh sage (or  ½ tsp dried)

Toast almonds in 12 inch nonstick skillet over medium high heat, stirring occasionally, until fragrant, about 3 minutes.  Off heat, stir in 1 TBSP butter, maple syrup and 1/8 tsp salt if using unsalted butter (skip this if using salted butter)

Return skillet to medium heat and cook, stirring constantly until nuts are dry and glossy, about 45 seconds; transfer to a plate and set aside.

Wipe out skillet, melt remaining 2 TBSP butter in skillet over medium heat.  Add green onions, orange zest, and cayenne; cook, stirring constantly, until green onions are softened, about 2 minutes.  Stir in flour until combined, then add green beans.  Add chicken broth, orange juice and sage.  Increase heat to medium-high, cover and cook until beans are crisp tender, about 4 minutes.

Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, season with salt and pepper to taste.  Transfer to serving dish, sprinkle with pecans and serve. 

Honey Barbecued Ribs

I got this recipe from a friend Megan!  We just got a 1/2 pig from my Dad and I've never really made Ribs.  But, being that I have some packs in the freezer, this recipe looked like the perfect way to try them!  Thanks Megan!

Honey Barbecued Ribs:

3 lbs boneless pork ribs

Cook in crockpot on high for 3 ish hours covered then drain and discard liquid. Reduce the heat to low.

In a bowl combine:
1/2 tsp garlic salt
1/2 tsp pepper
1C Ketchup
1/2 C brown sugar
1/2 C honey
1/4 C spicy brown mustard
2T Worcestershire sauce
1 1/2 tsp liquid smoke ( do not leave out!!)
Mix well. Pour over ribs in the crockpot. Cover and cook on low for 3 more hours. Remove from crockpot. If you want to freeze any let it cool completely then place in freezer bags. Makes 8 servings.

I serve over white steamed rice, but you could do any type of potatoes.

Teriyaki Chicken

I got this recipe from my MIL!  It is my FIL's sisters recipe though!  Seriously delish and the kids eat it sooo good!

4 6 chicken thighs
1 Cup Soy Sauce or Teriyaki Sauce
2/3 cup brown sugar
3 cloves garlic
1 cup water
1 slice ginger

There are two ways to cook this.

1.) Soak chicken thighs or pieces in the above sauce for a few hours and then grill them on BBQ.  Then take the sauce and thicken it on the stove using cornstarch.  Serve chicken w/ rice and top both with the thickened sauce.

2.) The other way to cook it is to mix the above sauce and pour it over the chicken pieces in a 9x13 glass pan and cook in the oven at 350 degrees for approx 1 hour (or until chicken is cooked through).  Remove thighs from pan and pour sauce out of your 9x13 and into a saucepan.  Using cornstarch thicken the sauce.  Serve chicken w/ rice and top both with the thickened sauce.

Crockpot Pineapple Chicken

My friend, Kendra, told me about this recipe.  She got it from Mindika Moments!

1 ¼ C. white sugar
4 T. soy sauce
½ C. pineapple juice
½ C. ketchup
2 T. red wine vinegar
2 T. prepared mustard
4-6 boneless, skinless chicken breasts (2 or 3 large Costco breasts)
1 16 oz. can pineapple tidbits or crushed, drained (use drained juice for above)
1 C. sticky or whole grain rice, uncooked

1. In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.
2. Place chicken in the crock pot and pour the sauce over top.
3. Cook on high for 4 hours or low for 6 hours
4. One hour before the chicken is done, add pineapple and rice.

*If using minute rice, add the pineapple at 1 hour but add the rice just 10 minutes before serving.

Creamy Hawaiian Haystacks

This sauce recipe came from my friend, Lisa's, SIL!  Super yummy!
3 Tbs butter
3 Tbsp flour
2 c whipping cream
1 c milk
1 can cream of chicken soup
2 c cubed chicken
Garlic salt to taste

Whisk butter and flour together in saucepan. Add cream and milk and stir until thickened. Add soup, chicken and season to taste. You can always add more milk to thin it out if you would like.

Serve over rice with pineapple, green onions, cheese, tomatoes, sliced almonds, chopped celery, coconut, and chow mein noodles!