Chickadee Wings
Ingredients
Tip Add your favorite hot sauce to the honey glaze.
1/4 cup plus 1 tablespoon honey
2 tablespoons mustard
1/4 cup mayonnaise
1/4 cup blue cheese, crumbled
8 chicken drumettes or wings, tips removed and discarded
Salt and pepper
1/3 cup flour
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 ribs celery, halved crosswise and lengthwise
Directions
In a small bowl, combine 1/4 cup honey and the mustard. In another small bowl, combine the mayonnaise and half of the blue cheese; mash with a fork until nearly smooth, then fold in the remaining blue cheese.
Season the chicken with salt and pepper, then coat each piece with the flour, shaking off any excess. In a medium nonstick skillet, melt the butter in the olive oil over medium heat. Add the chicken and cook for 5 minutes on each side. Drizzle the chicken with the remaining 1 tablespoon honey, lower the heat to medium-low and cook, shaking the pan frequently to prevent the honey from burning, for 5 minutes. Transfer the chicken to 2 plates and serve with the dips and celery sticks.
2 tablespoons mustard
1/4 cup mayonnaise
1/4 cup blue cheese, crumbled
8 chicken drumettes or wings, tips removed and discarded
Salt and pepper
1/3 cup flour
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 ribs celery, halved crosswise and lengthwise
Directions
In a small bowl, combine 1/4 cup honey and the mustard. In another small bowl, combine the mayonnaise and half of the blue cheese; mash with a fork until nearly smooth, then fold in the remaining blue cheese.
Season the chicken with salt and pepper, then coat each piece with the flour, shaking off any excess. In a medium nonstick skillet, melt the butter in the olive oil over medium heat. Add the chicken and cook for 5 minutes on each side. Drizzle the chicken with the remaining 1 tablespoon honey, lower the heat to medium-low and cook, shaking the pan frequently to prevent the honey from burning, for 5 minutes. Transfer the chicken to 2 plates and serve with the dips and celery sticks.
Thai Roast Beef WrapIngredients
Dash soy sauce
Creamy peanut butter
Coleslaw mix
Rice vinegar
Pinch sugar
Large whole wheat wrap
Sliced roast beef
Salt
Cilantro leaves
Directions
Stir a soy sauce and a little water into peanut butter. Toss coleslaw with rice vinegar and sugar. Spread the peanut butter mixture on whole wheat wrap and top with roast beef, a sprinkle of salt, coleslaw and cilantro. Wrap it up.
Coleslaw mix
Rice vinegar
Pinch sugar
Large whole wheat wrap
Sliced roast beef
Salt
Cilantro leaves
Directions
Stir a soy sauce and a little water into peanut butter. Toss coleslaw with rice vinegar and sugar. Spread the peanut butter mixture on whole wheat wrap and top with roast beef, a sprinkle of salt, coleslaw and cilantro. Wrap it up.
Stir Fry Chicken with Gourmet Virginia Peanuts RecipeShrimp can be substituted for chicken in this delicious stir fry with peanuts recipe. Serve the stir fry over a bed of rice and garnish with the whole peanuts.Cheers!
Ingredients:
2 lg. chicken breast halves, boned and skinned
1 tbsp. soy sauce
1 tsp. fresh ginger, peeled and minced
4 scallions, cut into pieces
½ c. orange juice
1 tbsp. cornstarch
¼ c. peanut oil
1 red pepper, cut into strips
½ c. snow peas
½ c. chopped peanuts*
¼ c. whole peanuts* for garnish
Directions:
Cut chicken breasts into small strips. Mix soy sauce, ginger, and scallions together, then add chicken strips. Toss well and set aside. Pour orange juice into a small bowl, add cornstarch, and mix well. Heat peanut oil in a wok or skillet and stir-fry the chicken-marinade mixture about two minutes or until chicken is nearly cooked through. Add red pepper strips, snow peas and chopped peanuts, and stir-fry a couple more minutes. Stir in the orange juice mixture and continue cooking until slightly thickened. Serve over rice or couscous and garnish with the whole peanuts. Serves four.
1 tbsp. soy sauce
1 tsp. fresh ginger, peeled and minced
4 scallions, cut into pieces
½ c. orange juice
1 tbsp. cornstarch
¼ c. peanut oil
1 red pepper, cut into strips
½ c. snow peas
½ c. chopped peanuts*
¼ c. whole peanuts* for garnish
Directions:
Cut chicken breasts into small strips. Mix soy sauce, ginger, and scallions together, then add chicken strips. Toss well and set aside. Pour orange juice into a small bowl, add cornstarch, and mix well. Heat peanut oil in a wok or skillet and stir-fry the chicken-marinade mixture about two minutes or until chicken is nearly cooked through. Add red pepper strips, snow peas and chopped peanuts, and stir-fry a couple more minutes. Stir in the orange juice mixture and continue cooking until slightly thickened. Serve over rice or couscous and garnish with the whole peanuts. Serves four.
Chicken Cooked In Milk
1 free range chicken
rind of one lemon, cut into pieces
1 free range chicken
rind of one lemon, cut into pieces
1 onion, peeled and cut into chunks
4 cloves of garlic, bashed
1/2 a cinnamon stick
enough full cream milk to cover the chicken
salt and pepper to taste
1 bay leaf
a handful each of thyme and rosemary
extra virgin olive oil
a knob of butter
sauteed chicory with garlic to serve
Prepare the aromatics.
Season the chicken with salt and pepper inside out.
Melt the butter together with a little olive oil and brown the chicken all over. Remove the chicken and drain off all the fat leaving all the delicious brown bits that stick to the bottom of the pot.
Return the chicken to the pot, add the aromatics and pour enough milk in to cover 3/4 of the chicken.
Place it in the preheated oven for 60 to 70 minutes depending on the size of the chicken, basting the bird from time to time.
Cut the chicken into desirable portions and serve with a sauteed green.
4 cloves of garlic, bashed
1/2 a cinnamon stick
enough full cream milk to cover the chicken
salt and pepper to taste
1 bay leaf
a handful each of thyme and rosemary
extra virgin olive oil
a knob of butter
sauteed chicory with garlic to serve
Prepare the aromatics.
Season the chicken with salt and pepper inside out.
Melt the butter together with a little olive oil and brown the chicken all over. Remove the chicken and drain off all the fat leaving all the delicious brown bits that stick to the bottom of the pot.
Return the chicken to the pot, add the aromatics and pour enough milk in to cover 3/4 of the chicken.
Place it in the preheated oven for 60 to 70 minutes depending on the size of the chicken, basting the bird from time to time.
Cut the chicken into desirable portions and serve with a sauteed green.
Roast Lemon Chicken With Green Olives
you'll need;
1 whole chicken, cut into 10 pieces
3 onions, sliced
you'll need;
1 whole chicken, cut into 10 pieces
3 onions, sliced
2 lemon, cut into 20 thin slices and reserve the rest
sprigs of thyme
150 g of split green olives
3/4 cup of chicken stock
salt and pepper to taste
flour for dusting
extra virgin olive oil
Dust chicken pieces with flour then brown in batches, set aside.
Saute onion and some thyme leaves with generous amount of olive oil til soft and lightly coloured, set aside.
Lemon slices and split green olives.
Distribute onion on the base of a baking pan, arrange chicken pieces on top. Place 2 slices of lemon on each piece of chicken, add a few more sprigs of thyme and season well. Pour chicken stock over, squeeze the rest of the lemon all over and bake in the pre-heated oven for 20 to 25 minutes.
Add olives during the last 10 minutes of cooking. I hope someone with give this a try too.
I served a side dish of roasted potato with garlic and rosemary and....a simple saute green beans.
sprigs of thyme
150 g of split green olives
3/4 cup of chicken stock
salt and pepper to taste
flour for dusting
extra virgin olive oil
Dust chicken pieces with flour then brown in batches, set aside.
Saute onion and some thyme leaves with generous amount of olive oil til soft and lightly coloured, set aside.
Lemon slices and split green olives.
Distribute onion on the base of a baking pan, arrange chicken pieces on top. Place 2 slices of lemon on each piece of chicken, add a few more sprigs of thyme and season well. Pour chicken stock over, squeeze the rest of the lemon all over and bake in the pre-heated oven for 20 to 25 minutes.
Add olives during the last 10 minutes of cooking. I hope someone with give this a try too.
I served a side dish of roasted potato with garlic and rosemary and....a simple saute green beans.
Hot-Sauce Chicken with Grilled Green Beans
Ingredients
1/4 cup extra-virgin olive oil
Ingredients
1/4 cup extra-virgin olive oil
1 clove garlic, smashed and peeled
Strips of peel and juice of 1/2 lemon
2 tablespoons hot pepper sauce
1 1/2 tablespoons sugar
2 pounds skinless, boneless chicken thighs, halved
Salt and pepper
1 pound green beans, trimmed
1 red onion, thickly sliced crosswise
Directions
In a measuring cup, stir together 3 tablespoons olive oil, the garlic, lemon peel, lemon juice, hot sauce and sugar until the sugar dissolves. Pour all but 1/4 cup of the marinade into a large bowl. Season the chicken with salt and pepper, add to the bowl and toss to coat. Cover and let marinate for 30 minutes.
Meanwhile, in a large saucepan of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain.
Heat a grill pan over medium-high heat. Working in batches, grill the chicken, turning once, until cooked through, about 5 minutes. Transfer to a serving platter and drizzle with the reserved 1/4 cup marinade; toss to coat. Cover to keep warm.
Heat the grill pan over medium-high heat. In a small bowl, drizzle the onion with the remaining 1 tablespoon olive oil. Grill the onion, turning occasionally, until tender, about 5 minutes; transfer to the platter. Add the green beans to the grill pan and cook until lightly charred, about 2 minutes; transfer to the serving platter. Lightly toss the chicken with the vegetables and season with salt and pepper.
Strips of peel and juice of 1/2 lemon
2 tablespoons hot pepper sauce
1 1/2 tablespoons sugar
2 pounds skinless, boneless chicken thighs, halved
Salt and pepper
1 pound green beans, trimmed
1 red onion, thickly sliced crosswise
Directions
In a measuring cup, stir together 3 tablespoons olive oil, the garlic, lemon peel, lemon juice, hot sauce and sugar until the sugar dissolves. Pour all but 1/4 cup of the marinade into a large bowl. Season the chicken with salt and pepper, add to the bowl and toss to coat. Cover and let marinate for 30 minutes.
Meanwhile, in a large saucepan of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain.
Heat a grill pan over medium-high heat. Working in batches, grill the chicken, turning once, until cooked through, about 5 minutes. Transfer to a serving platter and drizzle with the reserved 1/4 cup marinade; toss to coat. Cover to keep warm.
Heat the grill pan over medium-high heat. In a small bowl, drizzle the onion with the remaining 1 tablespoon olive oil. Grill the onion, turning occasionally, until tender, about 5 minutes; transfer to the platter. Add the green beans to the grill pan and cook until lightly charred, about 2 minutes; transfer to the serving platter. Lightly toss the chicken with the vegetables and season with salt and pepper.
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