Hello Readers, last night’s dinner was good! The side dish would be highly recommended for a potluck dish.
Out of the two recipes the longest one was the side-dish, so I would suggest to either make sure you make it earlier in the day or the day before (heat it up, still tastes good). Also it can be made as a slow cooker (which I will in the directions mention the directions for slow cooker). I think the only think I would recommend is the sauces for the beans and chicken double it.
Lastly, when I make anything with chicken I am a boneless person, so though the recipe wants chicken pieces I only use chicken breasts.
Alright time for the recipes:
(Takes about an hour and makes 6 servings)
- 2 1/2 to 3 pounds meaty chicken pieces (beast halves, thighs, drumsticks)
- 1/2 cup chopped onion (1 medium)
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- 3/4 cup bottled chili sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon yellow mustard
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon crushed red pepper
- Skin chicken. Arrange chicken, bone sides up, in a 15x10x1-inch baking pan. Bake in a 375F oven for 25 minutes.
- For sauce, in a saucepan cook onion and garlic in hot oil until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and crushed red pepper; heat through.
- Turn chicken bone sides down. Brush half of the sauce over the chicken. Bake for 20 to 30 minutes more or until chicken is not long pink. Reheat remaining sauce; pass with chicken.
Old-Fashioned Baked Beans
(takes about 5 hours and makes 10 to 12 side-dish servings)
- 1 pound dry navy beans or dry Great Northern beans (about 2 1/2 cups)
- 1/4 pound bacon or salt pork, cut up
- 1 cup chopped onion (1 large)
- 1/2 cup molasses or maple syrup
- 1/4 cup packed brown sugar
- 1 teaspoon dry mustard
- Rinse beans. In a large Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place overnight.) Drain and rinse beans.
- Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.
- In a 2 1/2-quart casserole combine the beans, bacon, and onion. Stir in 1 cup of the reserved bean liquid, molasses, brown sugar, dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bake, covered in a 300F oven 2 1/2 hours or to desired consistency, stirring occasionally. If necessary, add additonal reserved bean liquid.
Slow Cooker Directions: Prepare as above, except transfer the bean mixture to a 3 1/2 or 4-quart slow cooker. Cover and cook on low-heat setting for 8-10 hours or on high-setting for 4-5 hours. Stir before stirring.