Baked Teriyaki BBQ Chicken:

I am SO excited to share this recipe with you! When you are in a big family, there's only a handful of recipes that every, single person likes, and even fewer that every, single person LOVES. This recipe is one of those very proud few that everyone LOVED!
My sister wanted to have chicken at her graduation party, but last year, my mom spent a whole day partially cooking chicken legs and my dad spent 3 hours in the middle of a hot, July day grilling them for a big family picnic, and neither of them wanted to do that again!! So I started looking around for baked chicken recipes and stumbled across this one. I gave it a try, not really expecting too much, but was totally, pleasantly surprised!! It's way different than any other BBQ type sauce you might have and is just so moist and easy to make and even tastes great as leftovers!
I hope you give it a try!!!

4 lbs. Chicken legs, thighs or wings (any bone-in cut)
1 & 1/2 tblsp. olive oil
1/2 cup soy sauce (be sure to check the label for gluten)
2 tblsp. ketchup
3/4 cup honey
1 & 1/2 tsp. minced garlic
dash of pepper

Place chicken in a foil lined baking dish. In a small container, combine remaining ingredients with a whisk until well combined. Pour over chicken. Bake at 400 degrees for 80 minutes, flipping chicken every 20 minutes. Remove to a serving plate and serve!!

Note:
-Foil baking pans are fabulous for this! You can just bake the chicken and toss the pan when your done!
-I made 60 lbs of this for my sisters graduation party, and instead of hoping that it was all done on time, I made it earlier in the day, and put it in the crock-pot (juices and all) on low for the rest of the day. It worked great!!

Breaded Baked Fish:

I love just about any kind of fish, any way you fix it - except sushi, which I've honestly never tried and probably never will! I can't get passed the uncooked factor!!

Anyway, fish is SUPER good for you, so even if your not the biggest fan of fish, this is a great way to fix it. Even my mom will eat this, and fish is on the very top of her "do not eat" food list, right below pickles, which is probably number one on her list!!! 

So whether you love or hate fish, I hope you give this easy recipe a try!!! 

3 cups crushed cornflakes

1 & 1/2 cups grated parmesan cheese

2 tblsp. dried basil

2 tblsp. dried thyme

1 tsp. salt

1 tsp. pepper

2 eggs

12 talapia fish fillets

 In a large bowl, mix together cornflakes, cheese, basil, thyme, salt and pepper. In two shallow dishes, place some of the crumb mixture in one dish and beat the eggs in the other dish. Dip the fillet in the egg, flipping to coat both sides, and then dip in the crumb mixture, one side at a time, pressing the mixture gently into the fish, so that it sticks, add more of the crumb mixture as needed. Place on a greased jelly-roll pan or any baking sheet/dish. Bake at 400 degrees for 20-25 minutes or until fish flakes easily with a fork and breading is light, golden brown. Serve with my Homemade Tartar Sauce!

Note:
-You may not need all of the crumb mixture. You can store the unused portion in an airtight container in the freezer to use at another time.
-I also use this same mixture to make Chicken Nuggets.

Cheesy Zucchini Rice:

Well, it's zucchini time again, so I have been on my annual search to find as many recipes as I can that use as much zucchini as possible! If you grow zucchini, you know what I'm talking about! It's the only vegetable that just grows like crazy no matter what!  

This super fast and easy side dish is one I came across during my search, and it turned out really yummy!

It's pretty versatile as well. You can use as much or as little zucchini as you like, and feel free to experiment with a different kind of cheese!! 

2 cups chicken broth

1 cup long grain rice

1/2 small onion, chopped

1 tblsp. butter

1/4 tsp. garlic powder

1 cup of cheddar cheese

1 cup shredded zucchini

In a large saucepan, bring chicken broth, rice, chopped onion and butter to a boil. Stir lightly. Cover and reduce heat to medium. Cook for 20 minutes or until liquid is completely absorbed. Do not remove lid or stir rice during the 20 minutes. Once rice is done, remove from heat and stir in cheese and zucchini. Cover and let stand 1-2 minutes, just to make sure the cheese is melted and zucchini is hot through. Serve!

Peach Cobbler:

Sorry about the extreme lack of posting/recipes here! Between life and have trouble with blogger even working (which it isn't, so bare with me if something looks crazy!), its just been impossible to keep up with everything and blogging is just one of few things that has been pushed to the back burner!

But, even though I haven't been doing much with everything else going on, I have managed to cook a few times and even try one or two new recipes!!!

Someone gave us some fresh peaches, and although we enjoyed a lot of them just sliced, they started getting soft, and we knew had to make something with them or they would go bad. My sister found this recipe and it turned out amazing!!! We used to make peach dumplings, but they took a lot of work, so we didn't make them very much. This cobbler, however, tastes almost identical and is SO much easier!! 

Served as is fresh from the oven, or with vanilla ice cream, its good either way, so I hope you try it out!!

5 cups peeled, sliced fresh peaches

2 cups sugar, divided

1/2  cup water

8 tblsp. butter

1 & 1/2 cups self-rising flour***

1 tsp. xanthan gum

1 & 1/2 cups milk

Cinnamon

Additional sugar for garnish

Place butter in a 9x13-inch baking dish. Put the pan in your oven while it preheats to 350 degrees.

Combine the peaches, 1 cup of sugar and water in medium saucepan. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Mix remaining 1 cup of sugar, flour, xanthan gum and milk together in a medium bowl. Whisk together slowly until no lumps remain.

Remove pan with melted butter from the oven. Pour that batter over the butter - DO NOT STIR!!!!

Pour peaches and syrup from peaches over the batter and again - DO NOT STIR!!!!! The batter will rise to the top, creating a crust.

Sprinkle with Cinnamon and bake at 350 degrees for 30-45 minutes or until crust is golden brown. Allow to cool slightly and then serve with vanilla ice cream, if desired!

Note:

-It's extremely important to use self-rising flour, otherwise the batter will not rise to the top properly. It's super easy to do, and you can click here for my RECIPE.