Yeah… going through recipes this evening with my daughter and one of her friends put me in the mood to post some of them.
Honey Glazed Chicken
1 tbsp. ginger
1/4 cup low-sodium soy sauce
1/2 cup sherry
3 tbsp. finely chopped onion
1 1/2 tbsp. honey
5-6 boneless, skinless chicken breasts
Mix together ginger, soy sauce, sherry, onion and honey. Pour on one side of chicken and broil 5 minutes.
Turn and pour remaining ingredients on other side of chicken. Broil for 3-5 minutes longer.
Garlic Parmesan Wings
2 pounds chicken wings
2 cups flour
2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/4 cup butter
2 teaspoons garlic powder
2 tablespoons Parmesan cheese
Parsley for garnish – if desired
Preheat oven to 350 degrees F. Blend together flour, seasoned salt, cayenne pepper and ground black pepper. Cut wings and dredge them in the flour. Heat oil to 350 degrees. Fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to stir the wings once during cooking to make sure that the wings cook evening. Cook the wings until they just begin to brown. Bake wings for about 15 minutes or until the chicken is cooked through.
Prepare the sauce by melting the butter and the garlic powder in a small pan. When the wings have finished cooking in the oven place the wings into a large bowl. Stir in half of the Parmesan cheese into the melted butter. Pour the melted garlic butter over the wings and toss until the wings are well coated. Serve the wings by sprinkling the remaining Parmesan cheese top of the wings.
3/4 cup diced celery
1 1/2 tbsp. lemon juice
1/2 cup seedless white grapes
1/2 cup almonds
1/2 tsp. dried mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 cup light cream
1 hard boiled egg, sliced
1/2 cup mayonnaise
Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients and fold together.
2 whole chicken breasts, boned & skinned
1/3 c. white wine
1/3 c. lemon juice
2 cloves fresh minced garlic
3 tbsp. breadcrumbs
2 tbsp. olive oil
1/4 c. parsley, fresh
In a measuring cup, combine wine, lemon juice and garlic.
Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs.
Heat olive oil in a large skillet and brown chicken, 5 minutes on each side.
Stir wine mixture and pour over chicken in skillet.
Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.
12 Chicken wings — tips removed
5 Bay leaves — crumbled into bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves — finely
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika — preferably
3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice
Defat the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool. Preheat oven to 375 degrees.
Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes.
Add the brandy and lemon or lime juice to the pulverized herbs and stir into a thick paste.
With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush.
Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes.