Tag Archives: Brown Sugar

Brown Sugar + Garlic Chicken Thighs

Brown Sugar + Garlic Smothered Chicken Thighs (46)

I am a glutton. There. I said it.

I love anything with garlic, butter, brown sugar, honey, more garlic, more butter… well you get the point.

Whenever I came across this recipe on [you guessed it] Le Ole’ Pinterest, it was as if I made a deal with the devil. Not only was my chicken so juicy, tender, sweet, and tangy… it was also pumped up with enough butter to make Paula Dean blush and the little fat cherubs in heaven blare their trumpets and rejoice!

Clearly I did not follow the recipe to the “T” because if I did, it would have been a bit healthier… actually a lot healthier… but that’s besides the point! There are two types of people in this world, I tell ya! Those of us who follow the rules… And the rest of us who were born to break every last one…. What can I say, I am a rebel at heart </3

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The original recipe came from Damn Delicious and I am not sorry I happened upon this majestical website of delectable little goodies. I think that you should all take some time to click on the link and check them out! I will tell you, they are my new go-to when looking for something new and exciting to try.

Brown Sugar + Garlic Smothered Chicken Thighs (3)


8 Boneless Skinless Chicken Thighs

5 Cloves Garlic; smashed + minced

1/3 Cup Brown Sugar

2 Tbsp Honey

1/2 Tsp Dried Oregano

1/4 Tsp Dried Thyme

1/4 Tsp Dried Basil

5 Tbsp Butter; divided

Fresh Chopped Parsley

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Rinse and pat your chicken dry with paper towels then smash and mince your garlic…

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Then chop up your parsley and set aside.

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Look at all your little soldiers in a row! Season both sides of your chicken well with salt and pepper and preheat your oven to 400F

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Heat half of your butter in a skillet over medium high heat. Brown both sides of the chicken thighs for 2-3 minutes each. Transfer chicken thighs to a baking pan and set aside.

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Melt remaining butter in the same skillet you were working with and toss in your garlic cooking over medium heat for 1-2 minutes or until tender and fragrant and remove from heat.

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It looks like a party!

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Add your remaining ingredients (brown sugar, honey, oregano, basil, and thyme) and combine well with a whisk.

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Its really coming together now!

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Add a nice spoonful of the glaze on top of each thigh until there is non left. Bake at 400F 15-20 minutes or until the internal temperature registers 175F.

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I served this along with roasted garlic mashed potatoes but you can imagine the opportunities are endless!

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On top of that, this glaze works well with pork so get crafty with it!

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I definitely foresee a nice pork roast in my immediate future using this little gem as a base!

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Venison Bacon + Pineapple Bites

Venison Bacon + Pinapple Bites (56)

This is a little something for all you hunters and ladies with hunter spouses… Its something quite majestic and something that is very easily executed. That alone is a game winner… Not only that, but I love how this can be an appetizer for the big game or easily a dinner served along side steamed rice with crispy fried scallions on top! Either way, it is not only impressive, but this method also takes away any gaminess that the venison may have! Most people who dont eat it say its because of the gamey taste the meat has… This is no longer an excuse. I dont know if its because the recipe compliments it, or just hide it so well but let me tell you, it is something magical…

Take it from me, I could never bring myself to eat venison… I dont know what happened but something either my father or one of my uncles must have said when I was a little girl at my Pepere’s house warned me off from it. And honestly it was probably something along the lines of “Surprise, your eating Bambie!” or maybe when they tricked my sister and I into eating bear stew [I still dont know if that was a joke or was really what we were eating]… All I know is that I was a very impressionable kid and the rest was history.

And this is why I had to brace myself with this little gem…

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Le Pepe Nero helps me with my case of the feels…

I will say though, once I finished making these sweet sweet little gifts from the angels above, it was as if the heavens opened up and the choir started singing me the songs of which angles weep in pure joy to. It was an epiphany of sorts really. On one hand, these little guys were the most juicy, clean, lean, fresh, and delicious form of steak that I have ever consumed! I mean, it seriously MELTED! IT FREAKING MELTED IN MY MOUTH! I couldn’t believe that I once thought Filet Mignon to be the creme de la creme of all things steak… No…. venison now hold that title for me.

But then on the other hand… I could believe that I had thought these sinful thoughts and betrayed my little deer friends from my woods here in the sticks! I mean, how dare I! They are so quiet, and majestic, and graceful… I love them with all of my being! Why must nature be so cruel! Needless to say, I am crazy for 1… and I love venison for 2… AND I am a traitor to my little majestic critters in the woods for 3!

Oh and I cried because of the pure mental anguish this has brought upon me. (Sadly I am not kidding)

[Sorry for the therapy session]

Thanks dad!

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Venison Marinade

6 Oz Pineapple Juice

1 1/2 Cup Extra Version Olive Oil

1/8 Tsp Cider Vinegar

1/8 Tsp Water

1 Tbsp Worcestershire Sauce

2 Tbsp Soy Sauce

1/4 Cup Brown Sugar

1 Tsp Garlic Powder

1 Tbsp Season Salt

1/2 Tsp Kosher Salt

Venison Bites

4 Venison Steaks; cut into 1″ cubes and marinated in the above for 3-5 hours.

1 Lb Bacon; cut in half

1/4 Cup Pineapple Juice

1 Can Pineapple Chunks

1/4 Brown Sugar

4 Scallions (green onions); sliced thinly

1/2 Cup Canola Oil



In the case that you get the feels…. keep a nice strong drink within reach… dont judge me…

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After you have had your venison cubes marinating in its happy juice… discard the marinade and lay them out on some paper towels to absorb the excess juices. Combine 1/4 cup pineapple juice and 1/4 cup brown sugar and set aside.

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Create an assembly line of bacon, pineapple, pineapple-brown sugar glaze, venison, toothpicks, and drink!

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Next using your tried + true rusty BBQ brush, coat one side of the bacon strips before wrapping to ensure their happiness. Once that is settled, place a piece of venison and pineapple in the center of the bacon strip and wrap it up securing with a toothpick.

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Lay your little soldiers out on a greased broiling pan. Scatter any remaining pineapple chunks about the pan because, waste not – want not!

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Broil them on the top rack at high for 4 minutes then flip. Broil another 4-5 minutes or until rare to medium-rare and the bacon is nice and crispy. Whichever is more to your liking. Just be careful not to over cook these little guys.. they were once majestic creatures of the forest and should not die in vain! [that should have been read with the voice of Braveheart]

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Next, heat up the canola oil in a skillet and toss in your sliced scallions. Cook for 1-2 minutes over high heat until nice and crispy. Remove from oil IMMEDIATELY to stop it from cooking and allow to drain the excess oil over some paper towels.

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[side note, if you have yet to have crispy scallions… you will now want them on just about anything]

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Plate your majestic Venison Bacon + Pineapple Bites and scatter the extra pineapples about the plate. Top with crispy scallions and enjoy!

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I want to thank Sweet Baby Jesus for allowing this deer a lovely and peaceful life filled with frolicking and majestic-ness and hopefully she went down easy… [clearly I am still struggling with this]

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Meatloaf Cups

Meatloaf Cups

Some nights when you get out of work, the last thing you really want to do is cook. With that being said, I try to find easy and hassle free ways to make this happen with out risking taste and quality… which is how I found out about this different method for meat loaf! Not only does it satisfy the pickiest of eaters, but it is also bursting with our favorite flavors while staying as simple to execute as possible!

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Basically, the gist of this is to make your meatloaf as you normally would then divide it among a muffin pan. I cant argue with that, everyone fights over the end pieces and this is a great way to ensure that EVERY PIECE is an end piece!

You can cue the weeping angels and heavenly choir now!

But really, most recipes for a regular meatloaf calls for baking your dish for at least an 1 hour – 1 1/2 hours! Well not with this little gem… It is practically cut in half at a respectable 35-40 minutes at 350F. YAY for earlier dinners!

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But this is crucial… before you even start to prep, you must arm yourselves with a glass of wine or a wine glass filled with good beer, because we are fancy like that! (Just kidding…)

Preheat your oven to 350F.

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1 Lb Ground Hamburger

1 Cup Plain Breadcrumbs

1 Egg

1/2 Onion; finely chopped

2 Garlic Cloves; smashed and minced

1 Tbsp Parsley; finely chopped

1/2 Tbsp Garlic Powder

1/2 Tbsp Onion Powder

1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper

For the glaze

3 Tbsp Ketchup

3 Tbsp Dijon Mustard

3 Tbsp Brown Sugar

1 Tbsp Worcestershire Sauce

**Or whatever method for the glaze you like best, this is where everyone really differs**

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Initially you want to soften your onion and garlic in 1 Tbsp olive oil over medium heat until tender (about 3-5 minutes).

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Once they are nice and tender, allow them to cool for a few minutes so you dont burn yourself while combining the ingredients.

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In the same bowl as your ground hamburger, add your breadcrumbs, egg, onion and garlic, both onion and garlic powders, salt, pepper, and chopped parsley.

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Roll your sleeves up and put on your big girl panties because that meatloaf is not going to mix itself! Just kidding, but really, making a meatloaf you must have expected you were going to get dirty…

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Once your meat is nice and combined, divide them into balls about the size of a cue ball (pool or billiards ball if you will).

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Next, smush them into the muffin tins and set aside.

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I got about 10 out of the pound of beef I used, you can make them bigger or smaller depending on your own likes. Also just in case you were wondering, no you didn’t need to grease the pan either… the hamburger will do that on its own. 😀

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Next we make our glaze by combining the remaining ingredients (ketchup, mustard, brown sugar, and worcestershire sauce) in a small bowl until nice and smooth.

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As always, feel free to make any adjustments based on your and your families taste… everyone has their own favorites for this part!

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Spoon glaze evenly amongst your mini meat loafs and bake at 350F for 35-40 minutes or until cooked thoroughly.

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Finally top with extra chopped parsley and serve!

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This method is really universal for any of your favorite meatloaf recipes, either the traditional Italian seasoned, Cajun, Mexican, etc.. they all taste amazing and every piece once again is an end piece! Also if you want, feel free to share your favorite meatloaf recipe… I am always looking for new and exciting ways to shake it up!

(Its the little things in life)

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Happy – happy!

Brown Sugar + Dijon Roasted Drumsticks


Honestly these are the most majestic chicken drummers I’ve ever made! It was just a pinch of this, handful of that, oh crap that’s awful… Let me add some of this ordeal… Then out comes this sex on a stick!
I am constantly on the hunt for new and savory recipes for chicken and it gets harder and harder to sift thru all the recipes out there! I want something that is going to be ooey, something that will be gooey, something that will incorporate all of my favorite herbs, something that will incorporate loads of garlic, yet something that is so savory that it is sure to knock my socks off!
Well, knock my socks it did! Not only did it knock my socks off, it had me begging for more! It was the perfect balance of sweet, savory, zesty, and had the most subtle hint of fresh thyme and rosemary! In other words…. my statement still stands… Sex on a stick…



8-10 Chicken Drumsticks

1/2 Cup Butter

1/2 Cup Dijon Mustard

1 Tbsp Chopped Thyme

1 Tbsp Chopped Rosemary

4-5 Garlic Cloves; minced

2 Tbsp Brown Sugar

1 Tbsp Worcestershire Sauce

Salt + Pepper


Preheat your oven to 425F then prep your thyme and rosemary by removing the stems.


Then mince the herbs nice and finely.


Smash and mince your garlic.


And would you look at that…. [magic]


Melt butter in a sauce pan over medium heat.


Add garlic and herbs then allow to simmer until fragrant (2-3 minutes) then remove from heat.


Whisk in brown sugar and Dijon mustard…


Then whisk in Worcestershire sauce and we are ready to get to business!


Reserve 3 Tbsp of the butter mixture for later…


Then pour the remaining butter over your drumsticks.


Get your hands dirty and give then a good rub down…


Arrange on a cooling rack over a baking sheet so that the heat is allowed to pass under the little drumsticks while in the oven. Trust me when I say this is the key to amazing roasted chicken pieces!


Sprinkle with a bit of salt and pepper then bake in the oven for 40 minutes.


Using a pastry or BBQ brush (like my seasoned and rusty veteran of a brush) give them a good slather of your reserved butter mixture. Don’t be afraid to really glop it on there, it adds character (maybe).


Return your little drummers to the oven for another 5-10 minutes or until nice and golden in color and the internal temp reaches 185F. Do not stop before!


Arrange your drumsticks on a platter and scatter with leftover thyme or rosemary sprigs for a nice touch. We do what we want, even if its just you and your dog it adds to the experience!


Serve along with rice, green beans, roasted or mashed potatoes, etc… whatever your little heart desires! Oooo I’ll bet that caramelized carrots would go perfect with these little majestical beings!


Thanks for checking back and I hope you all enjoy!


PS embrace your inner fat kid in moderation… CIAO!


Homemade Honey Mustard Barbecue Wings


So its been a couple of days…. we have already established that I am a slacker but that’s besides the point… I would like to introduce you all to a magnificent at home version of Honey Mustard Barbecue Wings! YAY!

When I make wings at home, I like to live life on the edge and make a couple of different kinds. With that being said, I made these the same night that I did the Homemade Teriyaki Chicken Wings. They were so amazing, and its nice not being limited to one type! I dont know about you but when I go out for wings with anyone, we HAVE to get a couple of different sauces, if not then a FEW different sauces… What can I say, I am a rebel.



1 Cup Ketchup

1/2 Cup Brown Sugar

1/4 Cup Honey

2 Tbsp Dijon Mustard

1 Tbsp Cider Vinegar

1 Tbsp Worcestershire Sauce

1 Pkg Chicken Wings

1 Green Onion; chopped


In a small bowl combine ketchup, brown sugar, honey, mustard, vinegar, and Worcestershire sauce.


Whisk well to combine and be sure that the honey is not stuck to the bottom of the bowl.


Rinse and pat your wings dry then pour your sauce over the wings in a large bowl.


Toss well to evenly coat and chill in the fridge for an hour.


While you wait for your majestical chicken wings to get happy, snuggle your pup because just look at that face!


Also, try not to get your majestical mountain lion (aka kitty) upset… too late for this one…


Now that that’s settled, heat 2 tablespoons of cooking oil in a large skillet over medium high heat. Add chicken (reserving barbecue sauce for later) and cook 5 minutes on one side. If the skillet is too hot, dont be afraid to reduce the heat accordingly.


Flip the wings and cook another 5 minutes.


Add the reserved barbecue sauce to the pan then cover and allow to cook another 7-8 minutes or until the chicken is cooked thoroughly.




Plate your wings and garnish with chopped green onions… then load up on napkins and get sauced!