Tuesday, September 15, 2015

Honey and Garlic Chicken

© "So Easy, So Delicious"
5 to 7 lb chicken or capon
1/4 C water
2 to 3 tsp paprika
1/2 C honey
1/4 C ketchup
2 cloves garlic, minced
1/4 C soy sauce
2 T brown sugar

Place chicken in a roasting pan. Pour water into pan. Sprinkle chicken with paprika. Roast, uncovered, at 350° for 30 minutes. While chicken cooks, combine remaining ingredients in a saucepan and heat until well blended. Pour this sauce over the chicken and then cover the pan with foil. Roast for 45 minutes, basting occasionally. Uncover and roast for 15 additional minutes, or until chicken reaches desired doneness, basting once or twice.

Hint: For an easy meal, bake potatoes or rice in the oven while the chicken is cooking.

Tuesday, September 1, 2015

Poached Peaches

© "From Ellie’s Kitchen to Yours"
2½ lbs ripe peaches (8 to 9)
3/4 C sugar
1 C white wine (Chablis, Chardonnay, Sauvignon blanc)
1 C water
Zest of 1 orange or lemon, grated
1 stick cinnamon

First remove skin from peaches by plunging them into boiling water for about 40 seconds. Remove with a slotted spoon and immediately plunge into ice cold water. Using a sharp paring knife, peel off skin. Cut peaches in half and remove pits. Place peaches and everything except wine in saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Add wine and cook for 10 to 15 more minutes or until peaches are tender. Cool and chill until serving time. Garnish with mint leaves, raspberries and/or whipped cream.

Hint: This is a wonderful dessert to make when peaches are in season. You can make it a day or two in advance. It contains no fat. Zinfandel or blush wine may be substituted for white wine. To get the zest (skin) of the orange or lemon without getting the bitter white pith below it, use a lemon zester or microplane.