Thursday, 31 January 2013

Rice and Broccoli Casserole

"Rice and Broccoli Casserole"

10 oz can cream of mushroom soup
10 oz can cream of chicken soup
1 1/4 cups water
16 oz pkg processed cheese – cubed
1 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1 large yellow onion – diced
1/2 cup mushrooms – sliced
1 celery stalk – chopped
2 x 10 oz pkgs frozen, chopped broccoli
3 cups instant rice
1/2 cup cheddar cheese (optional)

  • Preheat oven to 350 degrees. 
  • Cook rice and broccoli separately, and set aside. 
  • In a medium saucepan over low heat, add soup and stir in 1 1/4 cups water until blended. 
  • Slowly stir in cheese until melted, taking care not to burn the cheese. 
  • Remove from heat and set aside.
  • In a large sauté pan over medium heat, melt butter and add salt, pepper, onion, mushrooms and celery; sauté until softened
  • In a large mixing bowl combine rice, broccoli, cheese mixture, sautéed onion and celery; mix thoroughly. 
  •  Pour mixture into a 9”x 13” casserole dish, top evenly with cheddar cheese (optional) 
  • Bake uncovered for 45 minutes, until lightly browned.

Wednesday, 30 January 2013

Cinnamon Roll Waffles

Absolutely, deliciously decadent. Thank you Recipe Girl


1 3/4 cups all-purpose flour
2 Tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract

CINNAMON TOPPING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE TOPPING:
4 Tablespoons butter
2 oz cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Prepare waffles:
  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. 
  • Make a well in the center of the mixture; set aside.
  • In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. 
  • Pour into the bowl with the dry ingredients. 
  • Stir just until moistened; batter will be slightly lumpy.
  • Preheat a waffle iron and spray with nonstick spray. 
  • Pour batter into waffle iron grid and close the lid. 
  • Bake until waffles are completely done- follow your waffle iron's instructions. 
  • Repeat with remaining batter. 
  • Keep waffles warm until ready to serve (a 200 degree oven is perfect).

Prepare cinnamon topping: 
  • In a medium bowl, mix butter, brown sugar and cinnamon. 
  • Scoop the filling into a small zip baggie and set aside.

Prepare cream cheese topping: 
  • In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted.
  • Stir together until smooth; whisk in powdered sugar and vanilla extract.
When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.



Tuesday, 29 January 2013

Chicken Tetrazzini

A quick and easy pasta dish that uses up leftover chicken, or turkey

chickentetrazzini

14oz Pasta
2 Tbsp butter
1 onion, chopped
1 red pepper, chopped
2  10oz cans condensed mushroom or chicken soup
3/4 cup water
6oz grated Cheddar Cheese
12 oz cooked chicken, diced (amount can vary depending in what you have)
4 Tbsp parsley
Salt and Pepper to taste
Grated Parmesan to serve

  • Put pasta on to cook in pan of boiling water
  • Melt butter in a pan 
  • Add onion and red pepper and saute until soft
  • Lower heat and add soup, water and cheese, stirring until cheese has melted and sauce is smooth
  • Add the chicken, parsley and salt and pepper
  • Heat through
  • Add the drained pasta, and stir to combine
  • Serve immediately, topped with the Parmesan


Monday, 28 January 2013

Cappuccino Muffins

Forget that second cup of morning coffee, and have one of these instead..delicious. Thank you Baker Street.




2 cups self-raising flour
¾ cup caster sugar
1 cup milk
1 teaspoon vanilla extract
2 tablespoons instant espresso powder
½ cup butter
1 egg
½ cup semi sweet chocolate chips
coffee beans (optional)

  • Preheat oven to 375º F.
  • Lightly grease 12 muffin cups or line with muffin papers
  • Melt butter in a small saucepan on low heat, remove from heat and cool slightly.
  • In a large mixing bowl, combine flour and sugar; set aside.
  • In a two cup measuring cup, add milk, egg, vanilla extract and coffee granules. Stir until coffee is dissolved. 
  • Pour coffee mixture onto the flour/sugar and add the melted butter.
  • Stir until just combined. Fold in the chocolate chips. Do not over mix. Divide batter evenly among muffin cups. Sprinkle with coffee beans.(if using)
  • Bake in a pre heated oven for 15 to 20 minutes or until a toothpick inserted into center of muffin comes out clean.
  • Let cool 5 minutes in the muffin pan then place on cooling rack.

Sunday, 27 January 2013

Peanut Butter-Banana Cream Pie

All I can say is .....mmmmm


Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Cooking spray

Filling:
3/4 cup packed brown sugar
1/2 cup (4 oz) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
8 oz container frozen fat-free whipped topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup
 

  • Preheat oven to 350°.
  • Place cookies in a food processor; process until finely ground. 
  • Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. 
  • Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. 
  • Bake at 350° for 10 minutes; cool completely on a wire rack.
  • Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat  until smooth. Fold in whipped topping. 
  • Arrange banana in bottom of prepared crust. 
  • Spread peanut butter mixture over banana; drizzle with syrup. 
  • Cover and freeze 8 hours. 
  • Let stand at room temperature 15 minutes before serving.

Saturday, 26 January 2013

Caramel Glazed Apple Bread

Thank you The Cookin Chicks


1 1/2 cups apple (shredded and peeled)
1 cup packed brown sugar
1/2 cup buttermilk
1/2 cup vegetable oil
4 eggs, lightly beaten
3 cups all purpose flour
1/2 cup chopped pecans (optional)
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp nutmeg

Glaze:
2 tbsp butter
1/4 cup packed brown sugar
1 tbsp milk
1/2 cup powdered sugar


  • Preheat oven to 350. Grease bottoms of two (8x4 inch) baking pans. 
  • In large bowl, mix together apples, brown sugar, buttermilk, oil, and eggs. 
  • Stir in remaining bread ingredients. Pour into pans. 
  • Bake in oven 45-55 minutes, or until toothpick comes out clean from middle of bread. 
  • Remove from oven and allow to cool 10 minutes before removing bread from pan. 
  • Leave to cool on a cooling rack
  • In a small saucepan, melt butter. 
  • Add in brown sugar and stir frequently until melted. 
  • Mix in milk. remove from heat and allow to cool slightly. 
  • Add in powdered sugar. *
  • If glaze is too thick, add in 1-2 tbsp milk until desired consistency is reached and you can pour over top of bread.
  • Slice and enjoy!!


Friday, 25 January 2013

Easy No Bake Peanut Butter Bars

Thank you Six Sisters Stuff


1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips
  • In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. 
  • Press evenly into the bottom of an ungreased 9×9 inch pan. 
  • In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. 
  • Spread over the peanut butter layer. 
  • Refrigerate for at least one hour before cutting into squares.


Thursday, 24 January 2013

Million Dollar Spaghetti


Million Dollar Spaghetti photo

7 oz. pkg. thin spaghetti noodles
1 tsp. butter
1 1/2 lbs. ground beef
salt and pepper
1 tsp. minced green pepper
8 oz. pkg. cream cheese
1/4 c. sour cream
8 oz. cottage cheese
1/3 c. onion
2 tsp. melted butter
8 oz. can tomato sauce

  • Cook spaghetti noodles and drain. 
  • Saute beef in butter until brown 
  • Add onions, green peppers, salt, pepper and tomato sauce.  
  • Remove from heat. 
  • Combine cheeses and sour cream. 
  • Using a 2 quart casserole dish, spread half of spaghetti noodles, cover with cheese 
  • Cover with meat sauce and add remaining noodles to the top
  • Pour melted butter over spaghetti noodles then spread remaining meat sauce over the top. 
  • Bake at 325-350 for about 30 minutes.
 

Wednesday, 23 January 2013

Honey Butter Pork Tenderloin


4 tablespoons butter
2 tablespoons honey
1 1/2 lbs pork tenderloins, trimmed of silver skin
salt
pepper
1/4 cup water

  • Preheat oven to 375.
  • In a dutch oven or ovenproof skillet, heat the butter and honey over medium heat, stirring to melt butter.
  • Season the pork with 1/2 tsp salt and 1/2 tsp pepper and place in pan.
  • Cook until underside is lightly browned, about 5 minutes.
  • Turn pork, and cook until other side is browned, about 5 min more. Lower the heat if the honey begins to burn.
  • Put the pan in the oven, and roast until the pork is just cooked through, 7 to 10 minutes.
  • Transfer the pork to a plate and cover with foil to rest.
  • Add the water to the pan, and stir over medium heat to scrape up all the browned bits.
  • Add any pork juices from the plate, and simmer until sauce is reduced to about 1/2 cup. 
  • Slice the pork on the diagonal and served drizzled with the sauce.

Tuesday, 22 January 2013

Honey Mustard Chicken with Curry

This is a little sweet, a little savoury, a little spicy and oh so good. Thank you Chew Out Loud



Honey Mustard chicken with curry

16-20 chicken legs
1 cup honey
1/2 cup stone ground mustard (contains whole mustard seeds)
2 tsp soy sauce
2 tsp mild curry powder
2 tsp fine salt
1 tsp ground ginger
1 tsp fresh ground pepper
extra salt for sprinkling


  • Mix together all ingredients except for chicken.  Set marinade aside.  
  • Thoroughly dry chicken pieces with paper towels.  Place chicken pieces evenly flat on baking sheet or large cutting board.  
  • Using a fork, pierce each chicken piece several times all over.  
  • Give every piece of chicken its own pinch of salt, evenly sprinkled on top.
  • In large bowl or sturdy zipper bags, combine chicken pieces with marinade. 
  • Marinade in fridge overnight if possible, or at least for several hours.  If needed, turn chicken once during marinade time.
  • Remove chicken from marinade and set the sauce aside.  
  • Place chicken flat in a foil-lined baking pan.  
  • Pour about half or so of the marinade over the chicken, so chicken is draped with sauce.  
  • Bake at 350F for 65-75 minutes, basting generously every 15 minutes with the remaining marinade.  
Don’t skip the basting, as this is what makes the chicken so tasty and good!  (If you’re concerned about the raw marinade, you can boil it for a minute before using to baste.)


Monday, 21 January 2013

Cauliflower Cheese



1 head cauliflower
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups milk
1 1/2 cups grated cheddar cheese
salt and pepper to taste

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the cauliflower into florets. Cook in salted boiling water until tender. Drain.
  • Melt the butter in a medium saucepan, add the flour and cook for 1 - 2 minutes, stirring constantly, making sure the roux does not brown.
  • Remove from heat and with whisk add the milk gradually, to make a smooth, lump free sauce.
  • Return to medium heat and bring to the boil, whisking until the sauce is thick enough to coat the back of the wooden spoon.
  • Remove from heat, add the mustard, 1 cup grated cheese and salt and pepper to taste.
  • Place cooked cauliflower in a shallow baking dish, pour cheese sauce over to coat the florets and sprinkle with remaining cheese.
  • Bake in the oven for 15-20 minutes or until the cheese is melted and golden brown
  • Serve hot 

Saturday, 19 January 2013

Grilled Turkey and Swiss Sandwich

Delicious. Thank you Jamie Cooks It Up


1 loaf french bread
soft butter
1 1/2 – 2  pounds thinly sliced turkey
1 pound thinly sliced Swiss cheese
2 – 3 tomatoes
Sauce:
1 C mayonnaise
1 1/2 T stone ground mustard
1 1/2 T red onion, chopped fine
1 t dried thyme 

  • Finely chop red onion and throw it in a bowl with mayonnaise and stone ground mustard.
  • Add your dried thyme and stir the sauce together until all ingredients are well combined  
  • Slice up your bread and tomatoes, and turn on your griddle to medium high heat now
  • Spread a little bit of butter on one side of each piece of bread.  Lay it butter side down on the griddle.
  • Cover the other side with the sauce, then some cheese and a couple of slices of tomato.
  • Layer on a nice thick stack of the turkey and another slice of cheese.
  • Spread some of the sauce on another buttered bread slice and lay it sauce-side-down onto the sandwich
  • Heat that sandwich through and flip it over when the bottom is golden brown. Let the sandwich get golden brown on it’s other side and leave time for both slices of cheese to melt. 
  • Remove your sandwich from the griddle and cut it on the diagonal.

Friday, 18 January 2013

Coconut Rice Krispy Treats

Thank you Mallow and Co

Coconut Rice Krispy Treats

4 Tbsp butter
6 cups marshmallows 
1 1/2 tsp coconut extract
1 1/2 cups toasted coconut 
5 cups rice krispies

  • Pour the rice krispies and toasted coconut in a large mixing bowl and set aside. 
  • Melt the butter in a saucepan over low heat. 
  • Once melted add in the marshmallows. 
  • Stir until they are mostly all melted ..this will take a few minutes–low and slow is key for perfect texture
  • Stir in the coconut extract. 
  • Once fully melted, take them off heat and pour over the rice krispies. 
  • Stir lightly to combine, then dump into a greased 9×9 pan. 
  • Allow to cool 5 minutes, then press lightly into pan with greased hands.
  • Allow to fully set (about 20-30 min) and enjoy!

Thursday, 17 January 2013

Chunky Blue Cheese Dressing

Serve with a Salad or as a dip. Delicious with Spicy Asian Sesame Chicken Wings

Chunky Blue Cheese Dressing Chunky Blue Cheese Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons sugar
6 ounces crumbled blue cheese

  • In a large bowl, combine mayonnaise, sour cream, and buttermilk. 
  • Mix well.
  • Thoroughly mix in the remainder of the ingredients
  • Refrigerate the dressing for up to 24 hours before serving for best flavor.


Wednesday, 16 January 2013

Garlic Honey Pork Chops

I hope you'll love the lovely taste of these chops and they will be as popular at your home as they are at mine. Tender, sweet, salty and garlicky 
 
4 pork loin chops
1/4 cup honey
1/4 cup lemon juice
2 tablespoons soy sauce
2 garlic cloves, minced

  • In a shallow dish, whisk together honey, lemon juice soy sauce and garlic.

  • Marinate the chops for 5-6 hour, or overnight
  • Brown the chops in a frying pan

  • Place in an oven proof dish and cover with sauce
  • Bake at 375 for 40 minutes 

Tuesday, 15 January 2013

Spicy Asian Sesame Chicken Wings


2 pounds chicken wings, separated at joints, tips removed, and rinsed clean
1/4 cup sesame oil
3/4 cup Sweet Baby Ray’s Barbecue Sauce
1 tablespoon minced garlic
1 tablespoon ground ginger
1 tablespoon ground cayenne pepper
1 tablespoon hot sauce
2 tablespoons green onions, sliced
Salt and black pepper to taste

  • Preheat oven to 400 F.
  • Cover an entire sheet pan with heavy duty aluminum foil. Be sure to wrap excess around edges. 
  • Spray entire surface with non-stick vegetable oil.
  • Spread chicken wings evenly throughout the pan. Lightly sprinkle salt and pepper over the wings.
  • Place in oven and allow to cook for 20 minutes. 
  • After 20 minutes, turn the wings over, and cook for another 20 minutes.
  • Meanwhile, in a large bowl, combine and thoroughly mix the sesame oil, barbecue sauce, minced garlic, ground ginger, cayenne pepper, and hot sauce.
  • Once the chicken has finished cooking (the wings should appear lightly browned), remove the chicken from the oven and dump them into the large bowl with the Asian sesame sauce. 
  • Lightly toss with a spatula, making sure to coat all the chicken. 
  • Allow the chicken wings to sit for up to 5 minutes, and then toss again.  
  • Place the chicken wings on a serving dish. 
  • Sprinkle the sliced green onions over top of the chicken wings

Monday, 14 January 2013

Leek and Potato Soup



500g leeks, washed  and chopped
500g potatoes, peeled and chopped
1 medium onion, chopped
2 pints vegetable stock
1/2 pint milk
1 tsp salt
1/2 tsp pepper


  • Melt 2 Tbsp butter in a pan
  • Add onions, leeks and potatoes, and cook on low for 10 minutes, turning the veg occasionally
  • Add the stock, and cook for another 20 minutes, or until potatoes are soft
  • Add milk and gently heat through
  • Add salt and pepper to taste
  • The soup can now be eaten chunky, or if you prefer, allow to cool for five minutes, blitz in a food processor, and reheat. 

Sunday, 13 January 2013

Leftover Roast Beef Casserole

"Roast Beef Casserole"

lb leftover roast beef – cubed or shredded
1 med yellow onion – diced
1 cup frozen corn
1 cup frozen peas
(1) 10.75 oz can cream of celery soup
1/2 cup milk
1 lb diced cooked potatoes
1/2 tsp salt
1/2 tsp pepper

  • Preheat oven to 350 degrees. 
  • In a large mixing bowl combine all ingredients and mix thoroughly. 
  • Transfer mixture to a 1 1/2 quart casserole dish 
  • Bake uncovered at 350 degrees for 45 minutes. 

Saturday, 12 January 2013

Warmed Cheesy Onion Dip

Simple to make. Serve with tortilla chips. Thank you Frugal in Florida


1 cup of mayo
1 8oz pkg cream cheese, room temp and cut into cubes for easier mashing
1 sweet onion, diced
1 cup grated Parmesan cheese
generous sprinkling of black pepper
generous sprinkling of dried parsley

  • Pre heat oven to 350
  • Spray a shallow baking dish with nonstick spray
  • Add all ingredients into a large bowl and mix well. 
  • Really mash the cream cheese as it will want to stay chunky.
  • Cook 45 minutes til nice, bubbly and brown.

Friday, 11 January 2013

Upside Down Banana-Walnut French Toast

Adapted from a Betty Crocker recipe, this dish can be prepared the night before so in the morning all you have to do is bake it.  Perfect for making breakfast or brunch for a big crowd of people. 

 
1 1/2cups packed brown sugar 
1/2cup butter or margarine, melted
1/4cup light corn syrup
1/2cup chopped walnuts
3 medium bananas, sliced
1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread
6 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1/2 tsp. ground cinnamon
Powdered sugar, if desired

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 
  • In large bowl, stir brown sugar, cinnamon butter, corn syrup and walnuts until smooth. 
  • Gently stir in bananas. 
  • Spoon mixture into baking dish.
  • Reserve ends of bread for another use because they don't soak up the egg mixture very well. 
  • Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.
  • In medium bowl, beat eggs, milk and vanilla with wire whisk until well blended. Pour over bread. 
  • Cover tightly; refrigerate at least 1 hour but no longer than 24 hours.
  • Heat oven to 325°F. 
  • Uncover; bake 45 to 55 minutes or until knife inserted in center comes out clean. 
  • Serve portions upside down, spooning sauce from bottom of dish over each serving. 
  • Sprinkle with powdered sugar.


Thursday, 10 January 2013

Lemon Dimples

If you love lemon, you will love these. Adapted from the original recipe in Womans Day magazine

Lemon Dimples photo

1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
1⁄2 cup confectioners’ sugar, plus extra for dusting
1⁄4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd

  • Beat butter and sugars in large bowl with mixer on medium speed until fluffy. 
  • Beat in egg, lemon zest and juice, and vanilla. 
  • On low speed, beat in baking powder, then flour, until incorporated. 
  • Cover; chill dough 1 hour. 
  • Place lemon curd into a small ziptop food-storage bag; seal bag.
  • Heat oven to 350°F. 
  • Line baking sheets with nonstick foil, liners or parchment. 
  • Shape tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. 
  • With index finger, make a deep indentation in center of each. 
  • Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).
  • Bake 15 minutes or until cookie edges just begin to lightly brown. 
  • Cool completely on baking sheet on wire rack. 
  • Dust cookie edges with confectioners’ sugar before serving. 



Wednesday, 9 January 2013

Pork and Potato Goulash

This pork and potato goulash is quite popular in my house because it’s really easy to make and pretty quick.
It could be made with beef, chicken or even with no meat at all. The reason I like it is because you really don’t need a recipe to make it. You just throw in it whatever veggies you have on hand,  peppers, carrots, celery, peas, whatever you like. It’s a hearty dish and it’s one of the first recipes I taught my daughter to make.
I serve it with chunks of homemade crusty bread. I omitted the sour cream, because Im not a lover of it.

Pork and Potato Goulash



1 1/2 lbs pork, cubed
2 cloves garlic, chopped
2 Tbsp paprika
2 1/2 lbs potatoes, peeled and cubed
2 large onions, chopped
2 Tbsp butter
2 Tbsp vinegar
700ml meat stock
400g can chopped tomatoes
salt and pepper to taste

  • Mix pork with salt, pepper, garlic and 1 Tbsp paprika
  • Heat butter in large pan and brown the pork on all sides over a high heat
  • Add onions and cook for a few minutes
  • Sprinkle with other Tbsp paprika and add vinegar, stock, tomatoes and potatoes
  • Cover, and simmer over a low heat for 35 minutes, or until potatoes are tender
  • Spoon onto plates and garnish with a spoonful sour cream and a few chopped chives

Tuesday, 8 January 2013

Easy Baked Chicken Cordon Bleu



4 skinless, boneless chicken breasts 
salt and pepper
4 slices ham
4  2oz cubes swiss cheese

1 1/2 cups seasoned dry breadcrumbs
4 knobs butter


  • Preheat the oven to 350 degrees F, 175 degrees C.
  • Coat a 7x11 inch baking dish with nonstick cooking spray.
  • Pound chicken breasts to 1/4 inch thickness.
  • Lay out the pounded chicken breasts on a clean surface.   
  • Sprinkle each piece of chicken on both sides with salt and pepper 
  • Place a slice of ham on each piece, then one cube of cheese. 
  • Roll the chicken up around the cheese and ham, and secure with toothpicks. 
  • Dip each roll in egg wash, then roll in bread crumbs. 
  • Place in the baking dish.
  • Put a small knob of butter on each breast
  • Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.
  • Remove toothpicks and serve immediately