Sunday, April 26, 2009

Baked Honey Mustard Chicken

Here's a really easy chicken recipe that we really liked.  We used chicken breasts instead of thighs.  Try it!

Baked Honey Mustard Chicken

2 lb boneless skinless chicken thighs (or breasts, or a combo)

1/3 cup honey

1/4 cup Dijon mustard

1 tablespoon lemon juice

3 tablespoons butter

1/8 teaspoon salt

1/4 teaspoon crushed rosemary

Preheat oven to 325°.  Arrange chicken pieces in a shallow baking dish.  In a saucepan over med-low 

heat, combine remaining ingredients. Heat and stir until melted and well-blended.  Pour over 

chicken pieces.  Bake at 325° for about 60-75 minutes (or until done); basting chicken occasionally.

Tuesday, April 14, 2009

Egg Rolls & Amazing Sweet and Sour Sauce (thanks to

Egg Rolls
· 1 egg
· 30 wonton or egg roll skins
· 1 c. shrimp, pork, chicken or other meat
· ½ c. finely diced celery
· ¼ c. each-minced ham, water chestnuts, bamboo shoots, bean sprouts, mushrooms, onions-minced fine
· 1 T. soy sauce
· 1 T. grated carrot
Mix egg and all other ingredients, except egg roll skins. Shape into finger size rolls. Put on on e side of egg roll skin & roll like a tortilla. Use water to seal the edges. Chill 2 hours. Just before serving, fry until crisp or bake at 375 for 20 minutes. Serve hot with sweet and sour sauce. (Recipe below).
Sweet an d Sour Sauce
· 3/4 cup white sugar
· 1/3 cup white vinegar
· 2/3 cup water
· 1/4 cup soy sauce
· 1 tablespoon ketchup
· 2 tablespoons cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened. (Serves 16)