Sweet and Spicy Irish Sauce

My husband and I love going to this Irish (chain) restaurant near us. The food is fantastic!

However the price, not so much in our budget. When

you are trying to save money it’s important to make it as painless as possible.

One of my favorite tips is to find/ create copy cat recipes, serve them on our best dishes or outside for an al fresco meal.

Small touches like that, flowers (that you’ve picked!), or candles can make a huge difference!

So here’s is a favorite of ours, serve over grilled, baked, or fried chicken.

Sweet and Spicy Irish Sauce

1 stick of butter

1/8 tsp garlic powder

1/2 tsp cinnamon

1 tsp salt

2.5 Tb honey

.5- 1 Tb green Tabasco sauce * the amount depends on how spicy you want it!

juice of 1/2 a lemon

1. Melt the butter on medium heat. When completely melted add the rest of ingredients. Whisk to incorporate. Turn on low and simmer until ready to pour on cooked chicken.


This post participates in:

Prairie Homestead Barn Hop
Morristribe Blog Hop
Hearth and Soul Blog Hop
Pennywise Platter


Chicken with Rustic Spaghetti Squash

This recipe is a great grain-free recipe. It is very hearty, and you won’t feel guilty eating seconds. I liked it so much I might be joining my friends soon going grain-free because I didn’t miss the pasta at all! Serves 3-4

1 large spaghetti squash
2 lbs chicken tenders
1 TB olive oil
2 TB italian seasonings
1/2 medium onion, finely diced
2 garlic cloves, finely diced
4 oz sliced baby portabella mushrooms
1 TB balsamic vinegar
12 oz can of fire roasted diced tomatoes
10 basil leaves, cut into ribbons
salt and pepper
parmesan cheese

1. Pre-heat oven to 350 F.

2. Cut spaghetti squash lengthwise and scoop out the seeds. Place the squash cut side down on a cookie sheet and bake for 1 hour.

3. When squash is finished set aside to cool. In a large skillet heat 1 TB olive oil over medium heat. Meanwhile season both sides of all the chicken tenders with salt, pepper, and italian seasonings. Working in batches, so as to not crowd the pan, cook the chicken until cooked through. Depending on the size of the tenders about 5-8 minutes per side.

4. Set chicken aside and cover. Add to the pan the onions, stirring until they are soft, about 5 minutes. Then add the garlic, stirring until fragrant, about 2-3 minutes. Stir in vinegar and then add the mushrooms, cooking for an additional 5 minutes. Finally add the fire-roasted tomatoes and let the sauce simmer to reduce the liquid.

5. While sauce is simmering, test the squash to see if it is cool enough to handle. If it is slightly too warm, use a towel to hold it skin side down. Taking a fork, scrape the inside of the squash, which will pull away to look like thin strands of spaghetti. Scrape it into a bowl and set aside.

6. Returning to the sauce, season it with salt and pepper. Then add the basil in. Here you have the option of serving the sauce over the spaghetti squash or you can mix in the squash (as shown) so that the squash can take on the flavor of the sauce.

7. Serve the squash and pasta sauce with the chicken on top. Garnish with parmesan cheese. This goes great with a tossed salad.

This recipe is shared with the Nourishing Gourmet Pennywise Platter. To see this and more recipes please visit http://www.nourishinggourmet.com

Chicken Noodle Soup

This is a classic comfort soup that is great! If you are gluten-free simply use rice pasta, or if you are completely grain-free try cooking a spaghetti squash and using that as a substitute. Home-made broth really helps set this soup apart and is full of vitamins. If you would like to make your own stock, please visit my recipe for that.

6 c chicken broth
shredded meat from 1 chicken
5 large carrots, sliced
2 celery stalks plus the inside leafy part, sliced
1 medium onion diced
8 oz noodles
2 TB Parsley
1 tsp thyme
salt and pepper

1. In a stock pot over medium heat cook the onion until soft (5 minutes) stirring occasionally.

2. Add carrots and celery and cook for an additional 5 minutes.

3. Add chicken, thyme, and broth. Cook for another 15-20 minutes or until the carrots start to soften.

4. About 10 minutes before serving make sure the pot is at a boil and add the noodles. Cook until al dente, about 8-10 minutes.

5. Add parsley, salt, and pepper to taste. Serve.

Asian Chicken Soup

*Note: Use the Chicken Stock recipe as a base for this soup. If you don’t have the time available, you can make this soup quickly using store-bought broth and a rotisserie chicken. Serves 6-8

1Tb sesame oil
1 medium onion,diced
2 cloves of garlic, finely diced
6 c chicken broth
1/2 c hoisin sauce
1/4 c soy sauce
crushed red pepper flakes
1/4 tsp ground coriander
1/2 tsp ground mustard
1/2 tsp ginger
1/2 tsp pepper
1 tsp salt
shredded meat of 1 chicken
16 oz frozen bag of asian vegetable medley (defrosted)
8 oz soba noodles

1. In a stock pot heat oil over medium heat. Add onion garlic cloves, cook until soft. About 5 minutes, stir as necessary.

2. Add the following : broth, hoisin, soy sauce, pinch of pepper flakes, coriander, mustard, ginger, pepper, and salt. Allow this to heat to a simmer.

3. Add shredded chicken and vegetables. Cook until vegetables are soft. About 8-10 minutes.

4. Allow soup to simmer until you are about 15 minutes away from serving. Bring soup to a boil, then add the soba noodles and cook for about 6-8 minutes or according to the package’s directions.

** Salt and pepper can be adjusted to taste. If you desire more heat, just add more red pepper flakes. Enjoy!

Stuffed and Smothered Chicken

In my house growing up we all had a favorite meal. On our birthday my mother would make whatever we wanted for dinner. It seems that we all chose the same thing year after year. With the holidays approaching I find myself missing her. Here is one of her recipes that she used to make.

4 chicken breasts
cream cheese
1 can of cream of mushroom soup or 4 cups of homemade
8 slices of (turkey) bacon

Preheat oven to 350 F

1. Butterfly the chicken breasts, separating completely, making 8 pieces. Place each half between 2 pieces of wax or parchment paper. Using a meat mallet, pound the chicken until it is the same thickness all over. Be careful not to let the chicken tear.

2. Place a slice of cream cheese approx. 1/3 ” thick in the middle of each of the 8 chicken pieces. Then wrap the chicken up around the cheese.

3. Then wrap each chicken piece with a slice of bacon. Place in a 9×13 baking dish seam side down.

4. Prepare soup according to can ( I prefer Amy’s Kitchen it can be found in the health food section at Krogers) Then pour soup over the chicken.

5. Bake at 350 F for 30 minutes or until chicken is cooked through. I like to serve chicken over brown rice, using the leftover liquid from the pan to drizzle over everything. It also pairs well with sautéed green beans.

Chicken Stock

Ok, so I have been talking about how great stock is to eat. I guess it is time to share how to make stock. There are 2 different ways that I make it. 1) cook a whole soup hen, then half way through take the meat off. 2) purchase soup bones from your butcher. Either way it works, if you cook the whole hen you just add 1 extra step. Since my local farm has been selling their organic soup hens for $3 ea. I purchased 12 🙂 So I will share how to make it with the whole bird.

1 soup hen
2 large carrots, trimmed and peeled
1 large onion, peeled and cut in half
2 celery stalks, trimmed
1 tbsp peppercorns
1 bay leaf

1. Place the first 4 ingredients in a large stock pot. Cover with water and cook over medium heat.

2. As the stock cooks a foam will develop on top, skim this off and discard. The foam contains any impurities there may be.

3. After foam has been skimmed off then add the peppercorns and bay leaf.

4. After cooking for about 3 hours, you may remove the bird from the water. Allow to cool to the touch ( we don’t want burnt fingers). Then remove the skin from the bird, placing it back into the water. Remove the meat and place in bowl, cover the meat and place it in fridge for later use.

5. Return the bones to the stock pot. As you have noticed the amount of water has gone down significantly as there is a lot less to displace it. Add about 4 more cups of water to the pot and continue to cook for another 3-5 hours.

6. The stock should have reduced and be a golden color. Remove pot from heat and strain it into another container. I like to use a big plastic pitcher to strain it into.

If you plan to use it immediately then follow the instructions in your recipe. I don’t like to salt my stock until I use it. That I can control the amount of sodium that I am consuming. If you are going to use it within 2-3 days cover and place in fridge. When you go to use it, you are able to skim off the fat that rises to the top (if you wish). Otherwise freeze the stock in a freezer safe container.