We pray so hard for God to meet our needs but what if the human beings were doing their job?

Garlic and Brown Sugar Chicken

I was hungry for a flavourful chicken dish and I've seen "garlic and brown sugar chicken" on Facebook so many times, do I thought I'd attempt it. This is very approximate because I was winging it. 

1 Tbsp cooking oil

2 chicken breasts, cut into bite-sized pieces

1 small onion, chopped

8 cloves garlic

1 Tbsp Montreal Steak Spice

3/4 cup brown sugar

2 Tbsp cornstarch

1/2 cup water

Cut chicken into small pieces, sprinkle with steak spice. It might seem like it has too much kick, but it's a good balance in the end. For my tastebuds.

On low heat, I used a cast iron pan, heat oil, add seasoned chicken. Add whole cloves of garlic and onion. The low heat allows the onion and garlic to caramelize and mellow as the chicken cooks.

I didn't cover to cook and it didn't get dry or tough. As it cooks, mix brown sugar, cornstarch, and water.

When the onions and garlic were soft, I added the brown sugar mixture. I covered it up at this point. I let it gently simmer a bit to coat the meat. The sweetness and the kick of pepper in the steak spice is a nice combo. Served over mashed potatoes or rice. 

House Dressing

1/4 cup cooking oil

2 Tbsp white vinegar

1/2 tsp white sugar

1/4 tsp salt

1/2 tsp prepared mustard

1/8 tsp garlic powder

Pepper, light sprinkle

1 Tbsp grated Parmesan cheese

Stir all ingredients together well in small bowl. Pour over salad. Toss to coat.

Honey Mustard Chicken

Here's another good one from the white recipe book. It's been years since I made it but I wanted something flavourful and (hopefully) kid-friendly for supper. I'm making brown rice on the side, which I may or may not turn into fried rice.

4 to 6 boneless, skinless chicken breasts

Salt and pepper to taste

1/2 cup honey

1/2 cup prepared mustard

1 tsp dried basil

1 tsp paprika

1/2 tsp dried parsley

Preheat oven to 350 degrees.

Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 9x13 baking dish.

In a small bowl, combine remaining ingredients; mix well. Pour half of this mixture over the chicken and brush to cover. Bake in preheated oven for 30 minutes. Turn chicken pieces over, brush with remaining half of the honey mustard mixture, and bake for an additional 10 to 15 minutes or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.

Notes:

This also tastes great on pork!

Prepare sauce, pour over chicken pieces in freezer bags for future use.

This chicken can be used hot or cold, in salads, with "House Dressing".

This meat can also be barbecued.