1/3 cup Dijon mustard
1/3 cup honey
1 Tbls. dill
1 tsp. freshly grated orange peel
1 (2 1/2 lb.) chicken quartered
Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes. Enjoy!
Tuesday, September 9, 2008
Saturday, September 6, 2008
Mozzarella Sticks
Oil for frying
1 (8oz.) pkg. mozzarella cheese
3 Tbls. flour
2 large eggs
1/4 cup water
2/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/4 tsp. garlic powder
Pour oil into medium-size saucepan or deep skillet. Over medium heat, heat oil. Cut cheese into 1/2 by 1/2 inch strips. Place flour on paper plate and roll cheese strips in the flour until coated. In bowl, combine egg and water. In another bowl, combine bread crumbs, Parmesan cheese and garlic powder. Coat cheese stick in egg mixture and then in bread crumbs. Repeat process until all cheese sticks are coated. Carefully place sticks in the hot oil. Cook until golden brown, about 30 seconds. Remove with slotted spoon. Drain on paper towels. Enjoy!
1 (8oz.) pkg. mozzarella cheese
3 Tbls. flour
2 large eggs
1/4 cup water
2/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/4 tsp. garlic powder
Pour oil into medium-size saucepan or deep skillet. Over medium heat, heat oil. Cut cheese into 1/2 by 1/2 inch strips. Place flour on paper plate and roll cheese strips in the flour until coated. In bowl, combine egg and water. In another bowl, combine bread crumbs, Parmesan cheese and garlic powder. Coat cheese stick in egg mixture and then in bread crumbs. Repeat process until all cheese sticks are coated. Carefully place sticks in the hot oil. Cook until golden brown, about 30 seconds. Remove with slotted spoon. Drain on paper towels. Enjoy!
Wednesday, September 3, 2008
No-Bake Chocolate Peanut Butter Balls
25 chocolate wafer cookies, finely crushed
1 cup & 2 Tbls. powdered sugar
1/3 cup honey
1/4 cup & 2 Tbls. creamy peanut butter
Mix the cookie crumbs and 1 cup of the powdered sugar in a large bowl. Whisk together in a medium bowl the honey and peanut butter until well combined. Add to the cookie crumb mixture and stir well (may be a little crumbly). Shape the mixture with your hands into 1-inch balls (it will hold together as you shape it). Set the balls aside at room temperature until ready to serve. Just before serving, roll the balls in the remaining 2 Tbls. of powdered sugar. You can store them in an airtight container for 2 to 3 days at room temperature. Enjoy!
1 cup & 2 Tbls. powdered sugar
1/3 cup honey
1/4 cup & 2 Tbls. creamy peanut butter
Mix the cookie crumbs and 1 cup of the powdered sugar in a large bowl. Whisk together in a medium bowl the honey and peanut butter until well combined. Add to the cookie crumb mixture and stir well (may be a little crumbly). Shape the mixture with your hands into 1-inch balls (it will hold together as you shape it). Set the balls aside at room temperature until ready to serve. Just before serving, roll the balls in the remaining 2 Tbls. of powdered sugar. You can store them in an airtight container for 2 to 3 days at room temperature. Enjoy!
Tuesday, September 2, 2008
Baked Cheese Grits
4 cups water
1 1/2 tsp. salt
1 cup quick-cooking grits
1 1/2 cups shredded Cheddar cheese
2/3 cup milk
2 Tbls. butter
1/4 tsp. ground red pepper or cayenne
4 eggs, lightly beaten
1/2 tsp. paprika
Preheat oven to 350 degrees. Bring water and salt to boiling in a large saucepan; stir in grits. Return to boiling. Cover, reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat. Add cheese, milk, butter and ground red pepper. Add eggs, stir well. Spoon mixture into lightly greased 2-quart casserole; sprinkle with paprika. Bake 1 hour or until thoroughly heated and lightly browned. Let stand 5 minutes before serving. Enjoy!
1 1/2 tsp. salt
1 cup quick-cooking grits
1 1/2 cups shredded Cheddar cheese
2/3 cup milk
2 Tbls. butter
1/4 tsp. ground red pepper or cayenne
4 eggs, lightly beaten
1/2 tsp. paprika
Preheat oven to 350 degrees. Bring water and salt to boiling in a large saucepan; stir in grits. Return to boiling. Cover, reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat. Add cheese, milk, butter and ground red pepper. Add eggs, stir well. Spoon mixture into lightly greased 2-quart casserole; sprinkle with paprika. Bake 1 hour or until thoroughly heated and lightly browned. Let stand 5 minutes before serving. Enjoy!
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