That looks like a good recipe to me and also does not look too sweet. I might eliminate the white and black pepper, however, and just use more chili. I have a lot of Habaneros in my yard to use. I would certainly use the fresh garlic, and I am okay with onion powder, which I use when I bake bread. I do not consider cumin a pastry spice either, although coriander could be used in pastry, as well as allspice and ginger. I would use fresh ginger instead of dried, since I do not keep dried ginger on hand and I keep fresh ginger in the freezer. It's easier to grate when it is frozen. How would you compare Peach Bhuts to Habaneros? How many Habaneros would you use in the recipe as a substitution? Lars

You guys are funny. The chicken was $2.29 a pound which is unfreaking unbelievable for SLBL organic pasture raised chicken breasts and it was a loss leader (I am sure) for a local wholesaler. I used to buy chicken like this and prep it up for a couple of months worth of meals but I admit I haven't done it in years. I picked out my recipes, shopped for the stuff I didn't have on hand and had everything ready to go when I picked up the chicken. I label all the ziplock bags with the recipe name and date, placing the opened ziplocks in any container that will support them. Then I prep the marinade in multiple quantities, usually double, sometimes more, seperate it out into the ziplocks, add the chicken, seal and into the fridge. Then the next recipe and so on. When the second recipe is ready for the fridge the first recipe goes into the freezer. I freeze them flat. The soup and gumbo are in the fridge overnight before going into the bags and then the freezer. I start with the recipes that take the most prep work or need cooking first like the gumbo which has about 15 cups of finely diced veggies (all diced by hand - I don't like how uneven the food processor chops) and finish with the ones that are just measuring liquids. It took about 3 hours to do everything I did then about 3 hours lol to clean the kitchen. Here's the worst of it: Crock Pot Chicken Enchilada Soup Skinnytaste.com Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g Sodium: 572 mg (without salt) Ingredients: • 2 tsp olive oil • 1/2 cup onion, chopped • 3 cloves garlic, minced • 3 cups low sodium fat-free chicken broth • 8 oz can tomato sauce • 1-2 tsp chipotle chili in adobo sauce (or more to taste) • 1/4 cup chopped cilantro (plus more for garnish) • 15 oz can black beans, rinsed and drained • 14.5 oz can petite diced tomatoes • 2 cups frozen corn • 1 tsp cumin • 1/2 tsp dried oregano • 2 8 oz skinless chicken breasts (16 oz total) • 1/4 cup chopped scallions, for topping • 3/4 cup shredded reduced fat cheddar cheese • fat free sour cream (optional) Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy! Maple Dijon Glazed Chicken Ingredients: 1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Chicken teriyaki recipe Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes From Catherine McCord's Weelicious Cookbook. ingredients: 1 (8-ounce) can crushed pineapple 3 tablespoons low-sodium soy sauce 2 tablespoon honey or agave nectar 1 teaspoon grated fresh ginger 1 small garlic clove, finely minced 4 boneless, skinless chicken breasts (about 2 pounds) Mix everything together in a ziplock bag. Add the chicken. Freeze Thaw and bake in 350 degree oven till the chicken is done. Peach Ginger Bake 1 1/2 cups brown rice 2 1/2 cups water 1 jar Trader Joes Peach Salsa 1 tsp ginger powder 2 Tbsp ginger nibs or crystallized ginger finely chopped Put rice, water, salsa and ginger powder in ovenproof dish and mix well. Season 8 chicken breasts with salt and pepper and lay chicken breasts on top of rice, sprinkle ginger on chicken and bake at 375 for 45 minutes

Another innovation of the past 10-15 years is the replacement of brining with a dry salt method, but some people are slow to catch on, especially at ATK. Once I started dry salting meat, I stopped wet marinades and went with dry rubs, although I make what I consider a "damp" marinade because it has fresh garlic and chilies in it, with oil or butter, but no liquids other than oil. I agree that lemon juice is best added at the end, but I will put lemon zest in my damp marinade/rub. I make garlic marinades in a mortar and pestle, mashing the garlic with a bit of Kosher salt to make a paste, and then I add herbs to that, depending on what I am making. One exception is that occasionally I will make a marinade for fish that includes soy sauce, garlic, ginger, and chili or wasabi, but no vinegar or lemon juice. Sometimes I add sesame oil to this, but more often I use avocado oil, sparingly. I never marinate fish more than 30 minutes, and I generally use this marinade on tuna or opah - it is too overpowering for salmon.

Best teriyaki chicken ever! This recipe is from the Chicago Midwest Buddhist Temple annual Ginza event. My uncle used to help with the cooking when I was a kid. The recipe is still being used...so it is ancient! Sorry, no cooking times given. If I remember correctly they also dipped the chicken in the marinade while grilling to get a nice thick glaze. I don't know how they did it, but the chicken was never burned on the outside. I just found a similar recipe (uses less sugar) that does give cooking times: http://www.returntosundaysupper.com/2012/03/japanese-ginza-chicken-teriyaki.html Ginza teriyaki sauce Yield: 1 1/2 cups for 2 chickens "Chicken built that church," said Aki Nishimura about the teriyaki chicken sold at the Midwest Buddhist Temple's annual Ginza Holiday fundraiser, held every August in Old Town. This is the original sauce recipe created by Tony Naito, a chef and former church member, for the Ginza (Naito's recipe called for Mogen David wine). It is enough for two chickens, or the equivalent amount of beef or pork. Chicken should be marinated overnight, boiled briefly, then grilled. Beef can be marinated about 15 minutes, pork a little longer. - Chicago Tribune 3/4 cup soy sauce 1/2 cup each: packed brown sugar, granulated sugar 1/4 cup sweet red wine (Mogen David) 1 piece (1-inch long) fresh ginger, grated 1 clove garlic, crushed Combine all ingredients in a medium saucepan; heat over medium heat, stirring occasionally, until sugars dissolve, about 3 minutes. Chicken should be marinated overnight, boiled briefly, then grilled. Beef can be marinated about 15 minutes, pork a little longer.