Ingredients:

8 drumsticks
1/2 c. honey
4 Tbsp. Dijon mustard
4 Tbsp. whole grain mustard
4 Tbsp. white wine vinegar
2 Tbsp. corn oil
salt and pepper

Take drumsticks and make 3 diagonal slashes in the fattest part of the meat.  Place in large baking dish.

Mix all ingredients together.  Pour glaze over drumsticks, turning until the drumsticks are well coated.  Cover and marinate for at least 1 hour (if you have the space inside your frig, let it marinate overnight).

Remove the drumsticks from marinade and keep marinade.  Grill the chicken, turning frequently and brushing with the reserved marinade for 25 minutes.  Serve immediately.

Don’t forget the kids when you plan your gathering.  The parents will appreciate the extra effort and the kids, well, their laughter will tell you how happy they are.  Enjoy!

xo–me

Ingredients:

3 Tbsp. chopped fresh mint
4 Tbsp. honey
4 Tbsp. fresh lime juice
salt and pepper
12 boneless chicken thighs

Mix mint, honey and lime juice in a large bowl and season with salt and pepper.  Using toothpicks, assemble the thighs to the smallest possible shape.  Add chicken to the marinade, making sure to coat very well.  Cover bowl and allow to marinate in refrigerator for at least an hour.  Remove the chicken and drain.  Set aside the marinade.

Preheat oven to broiler medium.  Cook chicken for 15-18 minutes, turning the chicken and basting with marinade frequently.  Chicken is done with the juices run clear after a tip of a knife is inserted in the thickest part of the meat.  Remove toothpicks and enjoy!

This is a great meal or a snack at game night.  Don’t you want to enjoy some fresh mint today?

xo–me

So since we are in this constant state of limbo, I have been cooking very basic and simple dishes.  Nothing fancy, mostly chicken and pasta.  Please forgive me for this weeks basic recipes.  I am not feeling very adventurous in the kitchen but watch out!  When I move and have a normal sized everything, it will be on!

Ingredients:

1/3 c. dried shiitake mushrooms
1 1/2 c. hot water
1 Tbsp. olive oil
6 bacon strips, chopped
3 boneless, skinless chicken breasts, sliced into strips
2 c. fresh shiitake mushrooms, sliced
1 small onion, chopped finely
1 tsp. fresh oregano, chopped finely
9 oz. chicken stock
1 1/4 c. heavy cream
salt and pepper to taste
1 lb. dried tagliatelle
1/2 c. fresh Parmesan cheese

Place the dried mushrooms in a bowl with the hot water.  Let soak for 30 minutes or until softened.  Remove, squeezing excess water back into the bowl.  Strain the liquid in a fine-meshed strainer and reserve.  Slice the soaked mushrooms, discarding the stems.

Heat the oil in a large skillet over medium heat.  Add bacon and chicken, then stir fry for about 3 minutes.  Add both dried and fresh mushrooms, onion, and oregano.  Saute for 5-7 minutes.  Pour in stock and mushroom liquid and bring to a boil while stirring.  Reduce heat and simmer for 10 minutes, continuing to stir until liquid has reduced.  Add cream and simmer for 5 minutes stirring, until it begins to thicken.  Season with salt and pepper.  Set aside.

Cook pasta according to your taste.  Drain and transfer to a serving dish.  Pour the sauce over the pasta.  Add the Parmesan cheese and toss.  Serve.

This is one of those pasta dishes that taste even better (if possible) the next day.  Enjoy!

xo–me

This is a great recipe I found in a Crisco cookbook published in 1973.  You all know how much I love collecting vintage cookbooks and this one does not disappoint.

Ingredients:

1/3 c. flour
1 tsp. salt
1 frying chicken, (2 1/2-3 lbs.), cut up
3 to 4 Tbsp. Crisco
1 c. catsup
1/2 c. water
1/2 c. chopped onion
1 small clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. lemon juice

In paper or plastic bag, combine flour and the 1 tsp. salt.  Add chicken pieces a few at a time; shake to coat.  In large skillet, brown chicken in hot Crisco.  Meanwhile, in saucepan, combine catsup, water, onion, garlic, 1 tsp. salt, and pepper.  Heat to boiling; reduce the heat and simmer, uncovered , for 20 minutes.  Remove from heat and add lemon juice; mix well.  When chicken is browned, add sauce to chicken; cover and cook slowly for 35 to 40 minutes.  Turn chicken frequently during cooking.

This recipe serves 4.  Please double, triple or quadruple the recipe as needed.  I love the flavor of this friend chicken.  Don’t hesitate friends, make it for Monday’s hangover gathering.

xo–me

I love this meal for it’s hearty, belly warming delight.  Don’t forget to you can add veggies (frozen) if you wish to the recipe.

Ingredients:

2 c. cooked chicken breast, cubed, chopped or however you like your chicken to look
1 10-oz. can condensed cream of mushroom soup
1 10-oz. can condensed cream of chicken soup
2 soup can-fulls of water (I sometimes use milk for a super rich outcome!)
2 tsp. chicken bouillon granules
1/2 tsp. pepper
1 can (8-pack) refrigerated buttermilk biscuits

Combine first six ingredients into slow cooker.  Cut biscuits into quarters and stir into mixture.  Cover and cook on low for 4 to 6 hours, stirring occasionally, until done.

Simple, easy and rich in my belly.  Three of my favorite things.  Enjoy!

xo–me

Ingredients:

4 chicken legs
salt and pepper to taste
2 Tbsp. olive oil
1/2 lb. sliced mushrooms
1 onion, sliced into rings
1/2 c. red wine
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
hot cooked rice

Sprinkle chicken with salt and pepper.  Heat oil in large skillet brown chicken on both sides.  Remove and place chicken in slow cooker.  Saute mushrooms and onion in same skillet.  Add wine; stir and scrap brown bits from bottom of skillet.  Add mixture to slow cooker and sprinkle with seasonings.  Cover and cook on low for 9 hours.  Serve chicken and sauce over rice.

I know you will enjoy the ease of this fancy dish.  I did.  Please don’t scold me for this recipe!

xo–me

Ingredients:

1 can cream of mushroom soup
3/4 c. water
1/2 c. grated Parmesan cheese
4 c. cooked spaghetti (8-oz. dry)
1 1/2 c. chopped chicken/turkey (or cubed ham)
2 Tbsp. chopped fresh parsley

Combine soup, water and cheese over low heat and cheese is melted, stirring occasionally.  Add spaghetti, chicken, and parsley.  Heat throughout and serve.

Sometimes I toss in some peas or carrots.  You know what Mom says “we all need our vegetables!”

xo–me

Ingredients:

2 boneless/skinless chicken breast
2 Tbsp. balsamic vinegar
1 Tbsp. white wine
1/2 c. heavy crème
1 Tbsp. Dijon mustard
olive oil

Saute chicken breast in olive oil (just a splash) until golden brown and cooked through.  Plate the chicken and cover to keep warm.  Get rid of any excess oil from the pan and return to stove.  Add wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy.  Add heavy crème and boil, while scraping the pan until the crème is thick and reduced by half.  Remove from heat, add mustard, and pour over chicken. Voila!

Fancy and simple chicken.  Obviously double it if you are having guests or feeding a family of four.  If you are having your first dinner party, this is a great recipe for a beginner.  It’s impressive and simple.  Good luck!

xo–me

Ingredients:

8 Tbsp. unsalted butter
1/2 lb. button mushrooms, cleaned and thinly sliced
2 carrots, peeled and diced
1 yellow onion, chopped
salt and pepper to taste
1 garlic clove, minced
1 tsp. chopped thyme
1 1/4 lb. boneless, skinless chicken breast (or turkey) trimmed of fat and cut into bite sized pieces
1/4 c. all purpose flour
2 c. chicken stock
1 c. heavy cream
1 cup peas
2 Tbsp. dry sherry
2 Tbsp. chopped fresh chives
2 Tbsp. chopped parsley

Preheat oven to 400.  In an ovenproof frying pan or casserole at least 11 inches wide and very deep, melt 2 Tbsp. butter over medium heat.  Add mushrooms, carrots, onion and season with salt and pepper.  Cook stirring occasionally until lightly browned (about 10 minutes).  Add the garlic and thyme cooking for a couple of minutes.  Transfer to another dish.

Raise the heat to medium high and add another 2 Tbsp. butter.  When the butter is melted, add the chicken and season with salt and pepper.  Cook, stirring often, until the chicken is lightly browned but not cooked through.  Remove chicken and add to the vegetables.

Reduce the heat to medium low and melt the remaining 4 Tbsp. butter.  Add the flour and whisk constantly until bubbling but not browned, about 1 minute, scraping the brown bits from the bottom of the pan.  Pour in the stock and cream and raise the heat, bringing liquid to a boil.  Reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes.  Add the reserved vegetables and chicken along with the peas, sherry, chives and parsley.  Season with salt and pepper.  Remove from the heat and leave the filling in the pan.  Cover and set aside while you make the topping.

Topping:

1 c. all purpose flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. unsalted butter, cold, cut into pieces
1/2 c. buttermilk

In a bowl, whisk together flour, sugar, baking powder, and salt until well blended.  Add the butter and using a mixer cut in the butter until the pieces are no larger than peas.  Add the buttermilk and stir gently with a rubber spatula until soft dough forms.  Uncover the filling and bring to a boil over medium high heat, stirring occasionally (about 3 minutes).  Reduce the heat to medium and scoop up small amounts of the biscuit dough and drop onto the hot filling.  The topping will almost completely cover the filling.  Bake the pot pie 25 minutes until the biscuits are lightly browned and the toothpick inserted comes out clean.  Enjoy!

I know, I know.  These seems like a lot of work but it is worth it.  Rich and creamy filling, delicious flaky biscuit topping, heaven in your belly.

xo–me

Ingredients:

2 lbs. chicken breast
salt and pepper to taste
lemon juice
tequila
tapatio

Eddie says:  Marinate in salt/pepper, lemon juice and some tequila.  Bake @ 375 for 45 min. : )

Hey Amy says: How much lemon and tequila? and how much tapatio?

Eddie says: I never use measuring cups when I cook. Its all eye balling and pinching LOL. Tequila was less than a full shot. Lemon was maybe half a shot. LOL wow. I am an alkie if I’m measuring using shot glasses haha. Tapatio was for flavor.