Orange, Chili and Lime Chicken

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For reasons unknown to me, Orange Marmalade reminds me of vacation. It’s like sunshine on toast.  However, I keep it on hand for more than just breakfast. I add water or fruit juice to make a great dipping sauce for shrimp or coconut chicken.  In this recipe, I use it as a base for my sauce.

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Orange Chili Lime Chicken

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup orange marmalade
  • 1/3 cup bottled chili sauce
  • 1 1/2 tsp. Tahitian lime oil*
  • 1 pkg. boneless skinless chicken thighs

Instructions

  1. Place chicken in a flat cassarole dish. I use a BonCook  large round mold or Grand Mold*. 

    Mix sauce ingredients together and pour over chicken. Bake at 350 degrees for 30 minutes.

    This sauce is excellent basted on grilled chicken. 

Recipe Notes

Get Tahitian lime oil Here

Get your Round mold or Grande Mold Here

 

BonCook molds are safe, nonstick and oven safe up to 450 degrees. No oils sprays or greasing needed. 

 

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Gluten Free Peanut Butter Chocolate Banana Mini Muffins

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These are so moist and delicious you won’t even notice they are gluten free, low in fat and reasonably low in sugar. Just be careful, it’s easy to eat a half a dozen without much thought.

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Gluten Free Peanut Butter, Chocolate Banana Mini Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16

Ingredients

  • 1/2 cup very ripe banana
  • 1/2 cup all natural creamy peanut butter
  • 2 tbsp. honey
  • 1 tsp. vanilla extract
  • 2 Tbsp. brown sugar
  • 1 egg
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/3 cups +1Tbsp. powdered oats pulse old fashioned oats in blender until powder
  • 1/3 cup old fashioned oats
  • 1/3 cup dark chocolate mini chips

Instructions

  1. Preheat oven to 350 degrees and place Boncook mini muffin pan* on perforated baking sheet. (or generously grease muffin wells of a regular mini muffin pan)

    Remove banana from peel and mash well with fork. Measure the banana after it has been mashed.

    In a large bowl, using hand mixer or whisk cream together the mashed banana, peanut butter, honey, vanilla and brown sugar.

    Beat until completely combined. Beat in egg.

    To make oat powder, take oats and pulse in blender or food processor until they are a flour like consistency. Measure oat flour after blending.

    Stir in salt, baking soda, baking powder and oat flour. Just until combined.

    Stir in oats and chocolate chips.

    Measure a heaping Tablespoon of batter into each muffin well.

    Bake at 350 degrees for 10-12 minutes. Don’t over bake. This will keep them nice and moist.

Recipe Notes

Hint: I freeze bananas in their peel when they get too ripe. Thaw and slide from peel when ready to use for breads or muffins. They mash very easily and add extra moisture to you baked goods.

Get your awesome mini muffin tray Here.