Spicy Honey-Brushed Chicken Thighs

My hippie puppy Meg was groomed last week.  How adorable are thee flowers for her ears?

Meet my puppy, the hippie. #thatsmymeg

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I have been meaning to make this recipe for months.  I decided to finally commit to doing it and am so glad I did.  I modified from the original recipe and instead of broiling, used the grill to cook the chicken thighs, but loved this Cooking Light recipe.  This is a recipe that I thought tasted exactly how I expected it to taste and I hope to make it again soon!

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
4 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Yield: 4 servings (serving size: 2 chicken thighs)

Shaved Broccoli and Brussels Sprouts Slaw

Finding a salad that will hold up for a day that doesn’t involve pasta or other grains can sometimes be a challenge.  For one of the funerals we had this month, I wanted to bring a salad that would hold up, but also be a little outside the box.  This recipe came from the August 2016 Cooking Light magazine and I’m so glad I made it.  It’s a nice change from the usual broccoli salad with mayonnaise and sunflower seeds.

Shaved Broccoli and Brussels Sprouts Slaw.jpg

Shaved Broccoli and Brussels Sprouts Slaw

12 oz broccoli stalks
8 oz Brussels sprouts, trimmed
1/2 tsp kosher salt, divided
3 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp mayonnaise
1/2 tsp Dijon mustard
1/4 tsp black pepper
1 oz grated Parmesan cheese
1 1/2 c seedless red grapes, halved
2 Tbsp pine nuts

Thinly slice broccoli and Brussels sprouts in a food processor fitted with the slicing blade.  Sprinkle with 1/4 tsp salt; toss to coat.

Combine remaining salt , oil, and next 5 ingredients (through cheese) in a small bowl, stirring with a whisk.  Add dressing, grapes, and pine nuts to broccoli mixture; toss.

Rosemary Roasted Potatoes with Goat Cheese

When I started cooking dinner for folks on occasion, I found myself experimenting with ingredients I had never before used.  Sometimes this was something that I couldn’t find in my small Minnesota town.  Other times it was something that was present, but hadn’t been part of our regular menu.  This recipe for rosemary-roasted potatoes with goat cheese caught my eye as I was intrigued by the use of goat cheese.  One of my guests enjoyed this recipe mostly because they liked hearing my Minnesota accent come out with an elongated oooooo in the goat and the shortened ee in the cheese.  With that in mind, here is this recipe, originally from Cooking Light.

Rosemary Roasted Potatoes with Goat Cheese.jpg

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