Discovering YOU Magazine October 2019 Issue | Page 58

Healthy and Delicious

Recipes

IN THE KITCHEN WITH TONI AND FRIENDS

Bourbon Chicken

Bites

Crispy Potato Wedges

w/ California Dip

INGREDIENTS:

2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch chunks

2 tablespoons cornstarch

1 teaspoon garlic powder

1/4 teaspoon ground red pepper

1/2 teaspoon salt

1/4 cup canola oil

1 cup jalapeno pepper jelly

1 tablespoon light soy sauce

2 tablespoons bourbon

INGREDIENTS:

3 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

6 large potatoes, cut lengthwise into 1/2-inch wedges

AVOCADO DIP

1 avocado, pitted and peeled

1/2 cup sour cream

2 tablespoons mayonnaise

2 tablespoons chopped fresh cilantro

2 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon lime juice

DIRECTIONS:

In a medium bowl, combine chicken, cornstarch, garlic powder, ground red pepper, and salt; toss to coat well. In a large skillet over high heat, heat oil. Add coated chicken in batches and cook 6 to 8 minutes, or until golden and no pink remains, stirring frequently. In a large saucepan over medium heat, bring jelly, soy sauce, and bourbon to a boil. Cook 2 to 3 minutes, or until jelly has melted, stirring constantly. Add chicken and toss to coat. Serve hot.

DIRECTIONS:

Preheat oven to 425 degrees F. Coat baking sheets with cooking spray. In a large bowl, combine oil, paprika, chili powder, salt, and pepper; mix well. Add potato wedges and toss until evenly coated. Place potatoes in a single layer on baking sheets. Bake 45 to 50 minutes, or until golden brown, turning once halfway through cooking. Meanwhile, in a medium bowl, mash avocado. Stir in remaining ingredients. Serve potato wedges with avocado dip.