Bang Bang Chicken

I found this recipe earlier this year and have made it at least 12 times.  It was a good find for sure!  I also double the bang bang sauce (which I think  is also called yum yum sauce at some restaurants) almost always and sometimes I even triple it like today.  I have some medal skewers that I use but I have used wooden ones before, if you are are using wooden skewers make sure you soak them in water for at least 30 minute’s because they will catch on fire possibly not all of them but let’s just say I’ve had it happen. 

Trader Joe’s is a great place to get the Sriracha and Sweet Chili sauce!  They have a Thai one but I generally just get the  Sweet Chili sauce. They are good and much cheaper than the grocery however you can get both at a grocery store.

Bang Bang Chicken 

2 lbs Chicken breasts, boneless skinless - cut into medium size cubes

2 tbsp Honey

1 1/4 cups Mayonnaise

2 tsp Sriracha

2/3 cup Thai sweet chili sauce

1/2 tsp Black pepper

1 tsp Kosher salt

1 tsp Paprika

1 tsp Garlic powder

1 tbsp Olive oil, extra virgin

Soak wooden skewers in water for 30 minutes

Marinate chicken cubes for at least 2-4 hours or over night.   Use part of the sauce for marinating then reserve part for dipping. 

Add marinaded chicken cubes to the skewers about 5-6 to each skewer then grill till they are done.  

Right before you take off grill brush some more marinade - yum yum sauce on the chicken while hot. I let it set there a few minutes before I take it off the grill. 

You can also keep the chicken in the marinade for a couple of days before you grill it or like today I grilled half of the chicken and I’ll grill the other half in a day or 2. 

Yum Yum sauce

I placed my chicken in a ziplock bag to marinate and placed the bag in a bowl 

Place chicken pieces onto skewers

                Grill then when the chicken is done add the sauce to the chicken with a brush or spoon. 

Carrot Cake

                     

                             As you can see I am not a cake decorator I tend to always be in a hurry! 

I made a Carrot Cake for a friend over the weekend it reminded me of my Mom.  She made this recipe below many many times, along with Italian cream Cake.  I learned too cook from my Mom,  she would say if you can read you can cook.  My Mom passed away in February, 2022, it’s hard to believe she has been gone so long.  This blog has many of her recipes, some passed down to her and some she created or found.  I named this blog years ago because it truly is All About A Good Recipe!

You can also add 1 cup of crushed pineapple . My friends husband gave me her recipe so I added the pineapple.  Honestly they both taste about the same.

I went ahead and made some cupcakes too after finding out how many would be there. This recipe makes 19-20 cupcakes!

I also added some chopped pecans on top!

                                Carrot Cake

 

2 Cups Flour

2 cups Sugar

2 tsp baking soda

4 eggs

3 cups grated carrots

1 ½ cups Wesson Oil

1 tsp vanilla

1 tsp cinnamon

1 tsp allspice - to be honest I don’t always put the allspice

Cream Cheese Icing

1 8oz cream cheese softened

2 sticks of butter softened

Powder sugar about 2/3’ of a bag

1 tsp vanilla

Chopped pecans

Cream together softened cream cheese and butter then add powder sugar a little at a time then add vanilla.

*Add a couple of tablespoons of water or milk too thin it.

I make this as a 3 9” round pans.

 

Prepare Cake: Preheat oven to 350°F. Grease and flour three 9-inch round cake pans with Crisco and flour and set aside.

2. Combine flour, soda, cinnamon and allspice in medium bowl. Place eggs, granulated sugar, oil,  and vanilla in large bowl; mix with an electric mixer on low until blended.

3. With mixer running, add flour mixture and then carrots. Mix until blended. Pour batter evenly into pans.

4. Bake 30 minutes or until cakes test done. Cool cakes 5 minutes. Remove from pans; cool completely on wire racks.

5. Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.

6. Assemble cake by placing one layer onto plate. Spread with some of the frosting; top with third layer. Frost top and sides with remaining frosting. Garnish with walnuts, if desired.