Tag

chicken

Browsing

Recipe: sticky apple-cider glazed chicken

Why not take advantage of the cozy elements of fall and use all of these fantastic flavours in your cooking. Nothing is better on a chilly day than a warm cup of apple cider. How wonderful would it be to take those flavour combinations and make a meal out of them?  How about apple cider glazed chicken? This recipe is inspired by one of fall’s favourite treats— apples. This recipe is simple, healthy and delicious and is sure to please.

Ingredients:

  • 8 bone-in, skin on chicken drumsticks (or thighs)
  • 1 medium apple- thinly sliced
  • 1 cup apple cider
  • 2 tbsp honey
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp cinnamon
  • 2 tsp soya sauce
  • 2 sprigs fresh thyme
  • 1 tsp extra-virgin olive oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Season chicken with salt, pepper, cinnamon, soya sauce, and thyme and place in a lightly oiled pan and roast for 40 minutes.
  3. As the chicken bakes, combine apple slices, apple cider, honey and butter to a medium saucepan and bring to a boil. Simmer until mixture is reduced by half.
  4. Carefully remove chicken from the oven and pour the mixture over the chicken and return to broil for 5 minutes or until the mixture sticks to the chicken.
  5. Serve chicken with extra pan drippings and enjoy.

Will you be serving this for your next family dinner? Comment below

 

 

 

Recipe: delicious island trio

What’s the best part of summer? In my opinion, it’s taking advantage of the fresh fruits and veggies that are in season for these precious months. Bringing summer into your kitchen is certainly a way to delight and embrace the sunshine.

When I think of sunshine, I often end up thinking of the tropics, that’s why Women’s Post is going to inspire you with a simple and delicious trio of quick and easy Caribbean recipes.

Island Salad

Ingredients:

  • 2 cups diced ripe mangoes
  • 1 cup diced watermelon (seedless)
  • 2 tbsp lime juice
  • ¼ cup diced red onion
  • 1 tsp thyme leaves
  • ¼ cup passionfruit juice
  • 1 tsp salt

Directions:

  1. Combine the diced mango, watermelon, and red onion in a large bowl
  2. Add passion fruit juice, lime juice and thyme
  3. Sprinkle with salt, toss lightly and serve refrigerated

This island inspired salad is refreshing, crisp, and offers the right amount of zesty sweetness.

 

Island Jerk Wings

Ingredients:

  • 3 lbs chicken wings
  • 1 tbsp minced garlic
  • 1tsp thyme leaves
  • 1tsp salt
  • 1tsp cinnamon powder
  • 1tsp paprika
  • 1tsp black pepper
  • 1tsp all spice
  • 1 tsp jerk sauce (wet mix from supermarket eg: Grace Jerk seasoning)
  • ¼ cup green onion
  • 2 tbsp Worcestershire sauce

Directions:

Preset oven to 425 degrees.

  1. In one large bowl, toss the chicken wings in the garlic, thyme, salt, cinnamon, paprika, black pepper, and all spice.
  2. Add tsp of jerk sauce (more can be added depending on your spice preference)
  3. Sprinkle Worcestershire sauce
  4. Line a baking tray with foil and place chicken wings, lightly drizzle with olive oil (optional)
  5. Place on the top rack of your oven and bake for 45 minutes, rotate wings halfway through.
  6. Wings should be crispy and ready to serve.

This recipe is fun and easy to prepare. It adds a burst of flavour and summer heat to your palette.

 

Frozen Island Tea Pops

*Can be prepared the night before to enjoy the next day.

Ingredients :

  • 2 cups Iced Tea (black tea)
  • 2 cups canned pineapple juice
  • ¼ cup lime juice

Directions:

  1. In a large pitcher mix the iced tea with pineapple juice
  2. Add lime juice and stir well
  3. Pour mixture into popsicle moulds of your choice
  4. Freeze for 6 hours

Hopefully this collection of Caribbean inspired treats adds a little bit of sunshine to your home! Enjoy and feel free to let us know how your recipes turned out. Leave a comment below.

Everyone loves chicken wings

By Marcia Barhydt

How could there be a football game on TV without chicken wings? Or a poker night for the guys? Or any impromptu party for either guys or girls?

This year, however, this culinary treat was severely threatened for the Super Bowl, possibly the ultimate wing event of the year.

According to WSB-TV, “Two storage workers in Georgia are accused of stealing $65,000 worth of frozen chicken wings amid a high nationwide demand for the delicious Super Bowl snack. Dewayne Patterson, 35, and Renaldo Jackson, 26, allegedly used a rental truck on Jan. 12 to steal 10 warehouse pallets of frozen wings from Nordic Cold Storage.”

Ten pallets? I have no idea how many wings a pallet holds, but 10 pallets certainly seems to be a plethora of wings to me.

Don’t you have to wonder just how these two stored those 10 pallets to keep them frozen and in top black market condition? I think this may have been more wings than would fit into my little kitchen freezer. Did they borrow freezers from their pals? Maybe they rented freezers the way you can rent tables and chairs for a banquet. I just think that 10 pallets of wings would be a hefty amount to secretly store and I’m not sure that DeWayne and Renaldo would have been up to the task.

And there’s another question here. Wings come, of course, coated with various sauces: zesty, hot, super-hot, blow-your-head-off hot. Were the stolen wings pre-coated in their pallets of storage boxes? That just seems unlikely to me. So did these two bright bulb thieves also steal the sauces? How did they decide which strength of sauce would be the most popular for their…clients? Do purchasers of stolen wings even have a preference or are they just delighted to have a huge stash of these chicken delights?

How much would you pay for a box of heisted wings? Or a pallet of them, for that matter? Would you buy wings out of the trunk of someone’s car parked at the side of the road advertising “Wings – Cheap”?

Maybe I need to stop laughing at this ridiculous heist, because the brazen theft took place on January 12 and the date of the news article is January 28, so there was some wiggle time there for the sticky-fingered thieves to dispose of their wings in the most profitable manner before this year’s Super Bowl Sunday.

These two innovative thieves did the nasty deed in broad daylight with little concern of being caught – so caught they were. They were later released on $2,950 bond.

The wings, however, were never found. Pass the napkins please.

 

RECIPE: You do make friends with salad

By Rachel Bulatovich

Simple and clean, this Greek chicken and horiatiki (“village”) salad is the ultimate weeknight dinner. Original recipe serves four.

You’ll need:

CHICKEN

  • 4 boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • 2 tsp oregano (dried)
  • 1 tsp basil (dried)
  • 1 tsp salt
  • pinch of pepper

SALAD

  • 2 pints grape tomatoes
  • 1 cucumber
  • 3/4 cup crumbled feta cheese
  • 1/2 cup olives
  • 2 red peppers
  • 1 sliced red onion

DRESSING

  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 2 tbsp brine from feta cheese
  • 1 tsp oregano
  • 1/2 tsp sea salt

Preheat oven to 375⁰C. In small bowl, combine 3 tbsp olive oil with oregano, basil, salt, and pepper. Mix until combined. Using a silicone brush, cover the chicken breasts with the mixture and place in shallow roasting dish. Bake for 30 minutes. Once the chicken is in the oven, combine all salad dressing ingredients in large serving bowl and whisk. Slice tomatoes in half and cucumber/peppers into large chunks. Place prepared vegetables in bowl with olives. Toss with dressing. Remove chicken from oven, slice and serve.

 

RECIPE: Herb roasted chicken breast

Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist.

Serves 6 to 8

  • 1 whole bone-in turkey breast (6½  to 7 pounds)
  • 2 tablespoons good olive oil
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 ½ teaspoons kosher salt
  • ½  teaspoon freshly ground black pepper
  • ¾ cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1½  to 1 ¾ hours, until the skin is golden brown and an instant-read meatthermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest atroom temperature for 15 minutes. Slice and serve warm with the pan juices.

 

 

Excerpted from Barefoot Contessa How Easy is That? by Ina Garten. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.