Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans

Many of you know that we are sitting and waiting for our investment house to sell so we can move home. One of the things I DON’T want to do is move food cross country so I have been taking my recipe experiment nights and trying to use what we have on hand and use up ALL stock (packages and bottles that are space hogs and breakable especially). The result? I have actually developed some great new recipes that I don’t mind sharing and we will eat again and again. This week we have Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans. I hope you enjoy them.

4 boneless, skinless chicken breasts or 3 pounds of chicken wings
1/2 cup STRONG coffee
1/2 cup ketchup
1/4 cup minced green onion
2 teaspoons minced garlic, jar
1/8 cup Worcestershire sauce
1/8 cup apple cider vinegar
1 teaspoon chili powder
3/4 teaspoon salt
3 tablespoons brown sugar
Juice of 1 lime*
Juice of 1 orange*
1 7up
dash apple cider vinegar
dash Worcestershire sauce
salt & pepper

  • Pierce each piece of chicken a few times with a fork.
  • Whisk together the 7up, Juice of 1 orange, dash of apple cider vinegar and dash of Worcestershire sauce.
  • In an airtight container place chicken pieces side by side. Salt and pepper generously.
  • Pour the 7up mixture over top and marinade for several hours or overnight.
  • Preheat oven to 325 degrees.
  • In a small saucepan whisk together the first 11 ingredients and simmer for 30 minutes to meld flavors.
  • Add honey to thicken.
  • In a shallow baking dish place chicken pieces side by side. Pour BBQ sauce over top to cover and bake for 1 hour or until tender.

*I saved the pulp from each to simmer in the BBQ sauce.

1 large yam*, peeled and quartered
1 large russet potato*, peeled and quartered
1 cup sour cream
2 tablespoons melted butter
1 package KNORR vegetable recipe mix

  • Melt the butter and blend with the sour cream.
  • Add in the vegetable mix and blend well. Set aside while you prepare the yam and potato. This can also be done the day before and refrigerated until needed.
  • In boiling, salted water cook yam and potato until tender.
  • Add yam and potato to the sour cream mix and mash together until well blended.

*any combination of the two would work well

1 cup green beans, trimmed and cut into bite sized pieces
1 large bunch green onions, sliced
1/2 cup chopped fresh cherries
1 lime, juiced
2 teaspoons minced garlic, jar
2 tablespoons butter
2 tablespoons white balsamic vinegar
salt and pepper to taste
1 teaspoon soy sauce
1 tablespoon sugar

  • Melt butter. Saute’ green beans until tender.
  • Salt and pepper to taste.
  • Add garlic and onions and cook until translucent.
  • Whisk together the soy sauce, balsamic vinegar, lime juice and sugar until sugar is dissolved.
  • Pour over the bean mixture and simmer 2-3 minutes.
  • Add cherries and heat through.
Garlic Parmesan Stuffed Chicken with melted Strawberries

4 skinless, boneless chicken breasts
4 ounces grated Parmesan cheese
2 cloves minced garlic, jar
1 large bunch green onions sliced
1/4 cup seedless strawberry or raspberry jam*
3 1/2 cups strawberry pieces*
salt and pepper to taste
Juice of 1 lime
2 tablespoons white balsamic vinegar
1 tablespoon olive oil

  • Preheat oven to 375 degrees.
  • Whisk together the jam, lime juice and vinegar.
  • Pour over strawberries and onions toss together.
  • Sprinkle with salt and pepper. Spread into a 3 quart baking dish.
  • Toss garlic and Parmesan cheese together.
  • Cut a pocket in the side of each chicken breast and fill with garlic cheese mixture. Secure with toothpicks to close or use these cool loops or band! Salt and pepper each side.
  • In a skillet, heat olive oil and saute’ onions. Add chicken and brown on each side.
  • Transfer chicken to a baking dish and put into the oven for 10 minutes.
  • Add the strawberry baking dish to oven and bake both another 15-20 minutes until chicken is no longer pink, the berries have softened and the jam mixture has thickened.
  • Serve chicken with the berries over top and with Herb Rice Pilaf.
Chicken Apple Puff Bundles – Dinner and Dessert All in one

To eat is a necessity, but to eat intelligently is an art.
~La Rochefoucauld
Personally, I like to go a step farther and eat creatively which is what inspired this recipe!

3/4 pound chicken tenders
1/4 cup chopped Vidalia onions
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten

  • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
  • Pre-heat the oven to 375°.
  • In a skillet melt butter and saute’ chicken and onion until golden.
  • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
  • Add apple pieces and raisins.
  • Add to chicken and onion mixture.
  • Simmer until moisture is absorbed.
  • Line baking sheet with silicone mat or parchment paper.
  • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
  • Spoon 1/4 cup of apple mixture into center of square.
  • Brush the edges of the pastry squares with the egg.
  • Fold each pastry in half over the apple mixture and press the edges to seal.
  • Place the filled pastries onto the baking sheets.
  • Brush the tops of the pastries with the egg.
  • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
  • Sprinkle with powdered sugar.