I'm cooking the honey pecan chicken tonight and realized I have 3 honey cream sauces. Who is missing one?

We had Melissa's ribs last night for dinner and they were fantastic! Jeff requested we make this one again next round. Ikey said they were "dewicious". Lori - you may have some competition - Ikey liked them as much as the chicken cordon bleu.

Brown Sugar Pork Ribs

3 pounds boneless prk ribs

1 cup chopped onion

2 teaspoons minced garlic

3 tablespoons butter

2 tablespoons soy sauce

3/4 cup lemon juice

1 teaspoon salt

1/2 teaspoon pepper

2 cups brown sugar

Place ribs in slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Place ribs in labeled freezer bag. In a small skillet, cook onion and garlic in butter until soft. Add soy sauce, lemon juice, salt, pepper and brown sugar. Cook and stir until sugar is dissolved. Pour over ribs in freezer bag.

To serve: Place frozen ribs and sauce in crock pot and cook on low for 2 hours. Turn ribs after one hour. (This is what I did and they turned out yummy!) You could try baking them in the oven. Just know that they cook up pretty fast.

Parmesan Garlic Chicken

6 boneless, skinless chicken breast
1 cup freshly grated Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
1/2 cup olive oil

Mix together cheese, garlic, and Italian dressing mix. Dip chicken in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in freezer bag. Freeze, using freezer bag method.

Serving day: Thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken in tender and no longer pink.

Beef Tamale Pie

Beef Tamale Pie

an original recipe by Emilie Ahern

1 lb. ground beef
1/2 c. minced onion
1 Tbsp. minced garlic (3 cloves)
1 small can tomato paste
1 pkg. taco seasoning
1 (28 oz.) can diced tomatoes
1 can black beans (rinsed)
1 small can green chilis
1 c. frozen corn
juice from 1 lime
fresh cilantro
8 oz. shredded cheese
1 box jiffy corn bread mix

- In large pot, brown beef with chopped onions. Add garlic and cook for 2 minutes. - Add all other ingredients through cilantro. Mix well. - Pour into 9x13 pan. Top with shredded cheese. - Make cornbread according to package directions. Spread onto top of casserole. -

Thawed--Bake at 375 uncovered for 35-45 minutes or until cornbread is browned and filling is bubbly.

- To cook from frozen uncover and let sit at room temp for 30 minutes. Then cover with foil and bake at 375 for 30 minutes. Then uncover and bake for an additional 45 minutes or until cornbread is browned and filling is bubbly.

Honey Pecan Chicken

6 servings

6 boneless, skinless chicken breast halves
Marinade:
1/2 cup olive oil
2 t. fresh thyme, minced
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
Honey Cream Sauce:
2 T butter
1 T shallots minced
1 cup orange juice
1/4 cup whiskey ( i didn't add this)
1 cup whipping cream
2 T honey
1 T cider vinegar
1/4 t salt
1/8 t. pepper

Serving Day:
1/2 cup Pecans, chopped
1/4 cup flour
Olive Oil

Cooking Day:
For the chicken: mix oil, thyme, garlic, salt, and pepper. place chicken breasts in freezer bag, then pour olive oil mixture over chicken breasts. Freeze.

For the sauce: Melt butter in medium saucepan over low heat. Sauté shallots in butter until tender. Add orange juice and whiskey over medium heat, and continue cooking until liquid is reduced by one half. Add cream. Continue cooking until slightly thickened. Add honey, vinegar, salt and pepper. Cool. Freeze separately, using freezer bag.

Serving day:
Thaw chicken breasts and cream sauce. Mix chopped pecans and flour together. Dredge chicken breasts in flour mixture. Heat a small amount of olive oil in large skillet. Pan fry chicken breasts until golden brown and cooked through. Heat sauce over low heat until warm; do not boil.

To serve, place chicken on individual serving dished and pour cream sauce over chicken breasts.

Chicken Cacciatore

6 servings

2 medium onions, sliced thin
2 cloves garlic, minced
1-15oz. can diced tomatoes
1-8oz. can tomato sauce
1 t. salt
1/4 t. pepper
2 t. oregano
1/2 t. basil
1/2 t. celery seed
1 bay leaf
1/4 cup white wine
6 boned chicken breasts

Serving day: pasta

Cooking Day:
Mix together onions, garlic, tomatoes, tomato sauce, salt, pepper, herbs, and wine. Place this mixture together with chicken breasts in a freezer bag. freeze, using freezer bag.

Serving day:
Place in Crock-Pot and cook on low 6-8 hours or on hight 2 1/2-4 hours Serve over pasta.