I made it!!

Well my friends, I made it through week one of work. I like my new job, (that's good right?!?!?!)but hate the time away from my kiddies (expected right!?!?!) I truthfully did not cook once last week, darling Mr. M did, and WOW he may have something there! I offered to get him a Meal Planning Mister site, but he graciously declined.

At any rate, I am off to go get the ingredients I need for some Christmas baking today with Missy Lu. I wish you all a safe and happy holidays!


Monday- Enchiladas

Tuesday - Honey-spiced chicken thighs, salad and rice

Wednesday - Cheater chicken souvlaki & grilled veggies

Thursday- Take out

Friday - XMAS EVE!!! Our traditional Xmas eve munchies, spinach dip and whatever else we rustle up!

Saturday - Xmas Day -Breakfast Creme Brulee French Toast.
Dinner -Prime rib roast, yorkshire pudding, roasted garlic mashed potatoes, and peas

Sunday - LEFTOVERS!!!!

Spicy Honey Chicken
Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs
2 t vegetable oil
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!


Creme Brulee French Toast

* 1 stick (1/2 cup) unsalted butter
* 1 cup packed brown sugar
* 2 tablespoons corn syrup
* an 8- to 9-inch round loaf country-style bread
* 5 large eggs
* 1 1/2 cups half-and-half
* 1 teaspoon vanilla
* 1 teaspoon Grand Marnier
* 1/4 teaspoon salt

Preparation

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.