Glazed Chicken Kahlua Food

SUNNY'S 5-STAR GLAZED CHICKEN

Steps:

• For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
• For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
• When ready to grill, preheat a grill pan or half of a grill to medium heat.
• Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.

KAHLUA DREAM BARS

Steps:

• In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners' sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.

KAHLUA CHICKEN

Steps:

• Sprinkle breasts with onion salt.
• Brown in butter.
• Combine remaining ingredients.
• Pour over chicken.
• Cover and simmer 35 to 40 minutes until done.
• Thicken sauce with 2 Tbs cornstarch dissolved in 1/4 cup water if desired.

GLAZED CHICKEN KAHLUA

Steps:

• Blend jelly,barbecue sauce and 2 jiggers of Kahlua together throughly.
• Dip chicken breasts into sauce and place into casserole dish.
• I usually pour any extra sauce over chicken.
• Bake on 350 degrees for 1 1/2 hours,turning and basting as needed.
• During the last 1/2 hour,add 1 jigger of Kahlua to the sauce pan.

GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.

APRICOT-KAHLUA GLAZED ROASTED TURKEY

Steps:

• I prefer to brine my turkey before roasting so just about any brine recipe will do. There are several very good ones posted on Recipezaar.
• After brining rinse turkey and pat dry with paper towels. Rub turkey with softened butter and sprinkle inside and out with salt and pepper. Place in roasting pan with a cup of water (or broth) in the bottom of the pan.
• In a bowl combine preserves and Kahlua mixing well.
• Spread half of the mixture over the turkey and place in 350 degree oven.
• About half way through the roasting spread the other half over bird. Basting often with juices.
• Continue roasting until bird is cooked through and golden brown. If the breast is getting too brown tent with foil.

KAHLUA GLAZED CARROTS

Steps:

• Cook carrots in a steamer for 4-5 minutes until tender/crisp.
• Remove from heat.
• Melt butter in a skillet over medium heat.
• Stir in brown sugar, honey& 2 tablespoons of the kahlua.
• Cook until it bubbles.
• Combine the remaining kahlua and the cornstarch and stir until blended.
• Add to the brown sugar mixture.
• Add salt and cook until thickened.
• Add the cooked carrots& toss gently until well coated.
• Cook until the carrots are heated throughout.
• Put in a serving dish and sprinkle with bacon.

KAHLUA CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 325. Mix all ingredients for cake together (except the chocolate chips) for about 4 minutes with electric mixer. Add 1°C Chocolate Chips. Pour into greased & floured Bundt Cake Pan. Bake at 325 for 50-60 minutes.
• Once cake is cooled and transferred to a cake plate, melt remaining 1 cup of chocolate chips and whipping cream on top of stove, stirring constantly until thoroughly melted. Add more whipping cream until you achieve the desired consistency. Spread over top of the cooled cake.