Perfect Chicken Wings

Perfect Chicken Wings
By: Cliff

6 chicken wings, soaked in buttermilk for at least an hour

Dip in homemade bread crumb mixture:
Rice Krispies
French’s Fried Onions
Garlic seasoning
Dry Barbeque seasoning
*Pulsed in food processor until fine

Cover baking sheet with non-stick foil. Place breaded chicken wings on sheet and sprinkle with additional dry barbeque seasoning.

Preheat oven to 400 degrees (not convection or it will burn). Cook chicken wings for 50 minutes, turning over after 30 minutes, and pouring melted butter (about 2 Tablespoons) over to crisp. Chicken wings will be crunchy, and a bit black, but great flavor, especially if dipped in pre-made blue cheese dressing!

Serves 2 (3 wings each)

Roasted Vegetables

Roasted Vegetables
By: Rosanna

A lot of variations of vegetables can be used here. This is a basic guideline.

Line a baking sheet with non-stick foil. Preheat oven to 400 degrees.

Fresh vegetables:
(3) red potatoes, washed and quartered
(1) yellow bell pepper, seeded and cut into big chunks
½ red onion, large sliced
Yellow squash, rinsed, and cut into big chunks
Green zucchini, rinsed, and cut into big chunks

Pour olive oil (about 1-2 Tablespoons) over vegetables on lined baking sheet. With clean hands toss the vegetables in the olive oil. Sprinkle with kosher salt and freshly ground black pepper.

Bake for 35-45 minutes, flipping once or twice.
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Just potatoes:
2 red potatoes (per person), washed and quartered
4 Tablespoons butter, melted
1 teaspoon paprika
1 teaspoon chives
Kosher salt and black pepper
Garlic seasoning (optional)

Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Bake for 40-45 minutes, turning occasionally to prevent burning on one side! Serve with ranch or ketchup if desired.

Soft Caramels

Soft Caramels
By: The Culinary Institute of America

Flourless cooking spray for greasing
2 cups superfine baking sugar
1 cup heavy cream
¾ cup whole or low-fat milk
Large zest strips from ½ orange
½ vanilla bean, split lengthwise
½ cup light corn syrup
1 Tablespoon unsalted butter

Lightly coat a 9-inch square baking pan with cooking spray. Cut 2 9x16-inch rectangles of parchment paper. Lay one strip of the parchment in the baking pan, pressing it to the bottom and sides. Lightly coat the parchment with cooking spray. Lay the second parchment rectangle across the pan in the opposite direction to form a cross. Press the parchment to the bottom and sides of the pan and lightly coat with cooking spray. You should have a few inches of paper overhang on each side of the pan.

Combine the sugar, cream, milk, zest and vanilla bean in a large, heavy saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture begins to boil, add the corn syrup while continuing to stir. Continue cooking until the mixture reaches a medium golden brown, 245 degrees on a candy thermometer, the firm ball stage.

Pour the mixture immediately into the prepared pan, remove the vanilla bean and orange zest and cool to room temperature. Using greased kitchen shears or a greased sharp knife, cut into squares.

“Caramels should be very smooth and rich, the result of adding the cream, butter and corn syrup to sugar as it cooks. These soft candies can be cut into a variety of simple shapes. Wrap them individually in twists of waxed paper or colorful cellophane and stack then in tins or boxes for gift giving. Check in craft stores that carry cake and candy making supplies for wrappers and boxes.”

Semolina Pizza with Fresh Herbs and Goat Cheese

Semolina Pizza with Fresh Herbs and Goat Cheese
By: The Culinary Institute of America

Pizza Dough:
3 ½ cups bread flour plus extra as needed
½ cup semolina flour (can be found at most supermarkets in their bulk bin area)
1 ½ teaspoon active dry yeast
1 ½ cups room-temperature water
3 Tablespoons olive oil plus extra for greasing
2 teaspoons salt
Cornmeal for dusting

Topping:
4 Tablespoons extra virgin olive oil
1 red onion, cut into thin slices
1 Tablespoon chopped fresh basil leaves
1 teaspoon dry oregano
1 clove garlic, minced
Freshly ground pepper
5 oz fresh goat cheese crumbled or crumbled feta cheese
4 Tablespoons freshly ground parmesan cheese
6 sun-dried tomatoes, drained, sliced thin, then cubed

To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.

Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap and let rise in a warm place until nearly doubled in size, about 30 minutes. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before cutting it into 2 equal pieces and rounding into smooth balls. Cover the dough and let rest another 15-20 minutes.

Preheat the oven to 450 degrees. Prepare 2 baking sheets by scattering them with cornmeal.

To shape the pizza dough, turn the dough out onto a lightly floured work surface and, working with one piece at a time, press the dough into a disk of even thickness, stretching and turning the dough as you work or using a rolling pin. Continue until the dough is an evenly thick 12-inch round.

Transfer the dough rounds to the cornmeal-scattered baking sheets. Drizzle each pizza with 1 Tablespoon of the olive oil, then scatter with the remaining topping ingredients. Drizzle an additional 1 Tablespoon olive oil over each pizza and bake until golden brown around the edges, 10-12 minutes. Serve at once.

“This was a huge hit with former culinary students. The olive oil offers a fresh alternative to a tomato base and is a healthier option. The goat or feta cheese cuts down on the amount of fat compared to using traditional mozzarella cheese. Love the dusted cornmeal on the bottom of the dough!”

Raisin Bread with a Cinnamon Swirl

Raisin Bread with a Cinnamon Swirl
By: The Culinary Institute of America

4 ½ cups flour plus extra as needed
2 teaspoons dry yeast
2 cups whole or low-fat milk, boiled and cooled to room temperature
8 Tablespoons (1 stick) unsalted butter at room temperature
¼ cup granulated sugar
2 large eggs
2 teaspoons salt
1 cup raisins
1 Tablespoon ground cinnamon
Vegetable oil for greasing
Egg wash (1 large egg whisked with 2 Tablespoons cold milk or water)
Cinnamon sugar (1/2 teaspoon ground cinnamon mixed with 1/3 cup granulated sugar)

Combine the flour and yeast in the bowl of a stand mixer fitted with the dough hook. Add the milk, butter, sugar, eggs and salt and mix on low speed for 4 minutes. In the last minute of kneading add the raisins. In the last 30 seconds add the cinnamon, kneading just long enough to create a swirl. The dough should be slightly soft.

Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until nearly doubled in size, about 1 hour (I’ve preheated an oven to 200 degrees, then turned off to cool down a bit while I make the dough. By the time the dough is ready for this stage the oven is the perfect warm environment, and since it is off it doesn’t cook the dough!). Fold the dough over gently. Allow the dough to rest for 15 minutes before transferring it to a lightly floured work surface. Divide into 2 equal pieces and round each into a smooth ball, pulling the outer layer taut and pinching together the excess dough at the base of the ball. Place seam sides down on a lightly floured surface, cover, and let rest until relaxed, 15-20 minutes.

Lightly grease 2 loaf pans.

On a lightly floured work surface, stretch each piece of dough into an even rectangle. Brush the dough lightly with egg wash and sprinkle with cinnamon sugar (as if you were making cinnamon roll dough). Fold each short end of the rectangle in about 1 inch. Roll the top end of the dough toward the center and press the seam closed with your fingertips. Continue to roll the dough into a cylinder and seal the seam with the palm of your hand. Gently roll the cylinder back and forth until it is about 11 inches long and even thickness.

Place each cylinder of dough, seam side down, into a prepared loaf pan. Brush the loaf lightly with egg wash. Let the dough rise in a warm place, uncovered, until the dough fills the pan and springs back slowly to the touch but does not collapse, 1 ½- 2 hours. Meanwhile, preheat the oven to 425 degrees.

Gently brush the dough with egg wash again before baking. Bake until the loaves have a brown crust and the sided retain their structure when pressed, 25-30 minutes. Immediately remove the bread from the pans and let cool completely on wire racks before slicing and serving.

“Wonderful technique. Yummy with butter, powdered sugar dusted on top with warm maple syrup!”

Culinary Definitions:

Almond Paste as defined in Food Lover’s Companion
“A mixture of blanched ground almonds, sugar and Glycerin or other liquid. Almond extract is sometimes added to intensify the flavor. Almond paste is used in a variety of confections and is less sweet and slightly coarser than Marzipan. It should be firm but pliable before use in a recipe. If it becomes hard, it can be softened by heating for 2-3 seconds in the microwave. Once opened, it should be wrapped tightly and refrigerated. Almond paste is available in most supermarkets in cans and plastic packages. Bitter-almond paste is used to flavor the famous AMARETTI cookies.”

Arborio Rice as defined in Food Lover’s Companion
“The high-starch kernels of this Italian-grown grain are shorter and fatter than other short-grain rice. Arborio is traditionally used for Risotto because its increased starch lends this classic dish its requisite creamy texture.”

Caper as defined in Food Lover’s Companion
“The flower bud of a bush native to the Mediterranean and parts of Asia. The small are picked, sun-dried, and then pickled in a vinegar brine. Capers range in size…which can be as large as the tip of your little finger. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they’re also used as a garnish for meat and vegetable dishes.”

Chiffonade as defined in Food Lover’s Companion
“Culinary, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.”

Clarified Butter as defined in Food Lover’s Companion
“This is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. After any foam is skimmed off the top, the clear (clarified) butter is poured or skimmed off the milky residue and used in cooking. Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher smoke point than regular butter and therefore may be used to cook at higher temperatures. Additionally, the lack of milk solids prevents clarified butter from becoming rancid as quickly as regular butter. It also means the butter won’t have as rich of flavor.”

Demi-glace as defined in Food Lover’s Companion
“A rich Espagnole sauce, which is slowly cooked with beef stock and Madeira or Sherry until it’s reduced by half. The result is a thick glaze that coats a spoon. This intense mixture is used as a base for many other sauces.”



Evaporated Milk as defined in Food Lover’s Companion
“This canned, unsweetened milk is fresh, homogenized milk from which 60% of the water has been removed. Vitamin D is added for extra nutritional value. It comes in whole, lowfat and skim forms; the whole-milk version must contain at least 7.9% milk fat, the lowfat has about half that and the skim version ½ percent or less. As it comes from the can, evaporated milk is used to enrich custards or add a creamy texture to many dishes. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. Evaporated milk is less expensive than fresh milk and is therefore popular for many cooked dishes. It has a slightly caramelized, “canned” flavor that is not appreciated by all who taste it. Canned milk can be stored at room temperature until opened, after which it must be tightly covered and refrigerated for no more than a week. When slightly frozen, evaporated milk can be whipped and used as an inexpensive substitute for whipped cream.”

Rustic Peach Galette

Rustic Peach Galette
By: The Culinary Institute of America

Single refrigerated pie dough crust
1 can sliced peaches, drained
2 green granny smith apples, cored, peeled and cut in ½ inch cubes
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup crumbled ladyfingers or graham crackers crushed
Egg wash (1 large egg whisked with 2 Tablespoons cold milk)
2 Tablespoons sugar

Roll the pie dough out into a 10-inch round.

Toss peaches and apples with lemon juice, granulated sugar, cinnamon and nutmeg.

Transfer the dough round to a parchment paper-lined (very important) baking sheet. Sprinkle with the ladyfinger crumbs or crushed graham crackers, in the center of the dough, leaving the border unfilled. Brush a 1-inch perimeter of the dough round lightly with egg wash. Fold the dough edges in toward the center, over the fruit, pinching and folding it to seal the edge and create a pleated border. “Beautiful effect.”

Brush the pleated edge of the pastry lightly with egg wash and sprinkle with sugar. Bake until pastry is golden brown and the peaches hot and juicy, about 25 minutes. Remove the tart from the oven and cool on the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature for up to 3 days.

“Fabulous warm with vanilla bean ice cream. Great texture. Easy transfer to serving plate. Cliff and I devoured half of the plate in one serving!”

Old World Strawberry Chocolate Cake

Old World Strawberry Chocolate Cake
By: Jo-Anne Clark Brown

1 ½ cups sifted cake flour
1 ¼ cups granulated sugar
1/3 cup cocoa, sifted
1 Tablespoon instant coffee powder (optional)
1 ¼ teaspoons baking soda
½ teaspoon salt
2/3 cup butter
1 cup buttermilk
1 teaspoon vanilla
2 eggs
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2 Tablespoons sugar
1 quart fresh strawberries, halved
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Chocolate Glaze:
3 squares semisweet chocolate
3 Tablespoons water
1 teaspoon instant coffee powder (optional)
1 Tablespoon gutter
1 cup confectioners’ sugar
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2 cups sweetened whipped cream or whipped topping such as cool whip
Whole strawberries for garnish

Lightly oil two 8-inch round cake pans. In the bowl of an electric mixer combine flour, 1 ½ cups sugar, cocoa, instant coffee powder (optional), baking soda, and salt. Add the butter, 2/3 of the buttermilk, and the vanilla. Beat on medium speed for about 2 minutes. Add the remaining buttermilk and eggs. Beat 2 minutes more. Pour the batter into the prepared pans. Bake at 325 degrees for 20-25 minutes.

Cool the layers on a wire rack.

In a large bowl sprinkle 2 Tablespoons sugar over the strawberries.

In a heavy saucepan melt the chocolate with the water, coffee powder (optional), and butter over low heat. Remove the pan from the heat, and stir in the sugar. Add a little hot water if necessary to make a medium thin glaze.

Place one cake layer on a serving platter, and cover with half of the strawberries. Drizzle with half the glaze and top with half the whipped cream. Repeat with second layer. Garnish with whole strawberries.

Serves 8-10.

Strawberry Chocolate Mousse

Strawberry Chocolate Mousse
By: Jo-Anne Clark Brown

2 (1oz) squares of semisweet chocolate
3 Tablespoons hot water
8 oz cream cheese
1 Tablespoon confectioners’ sugar
¼ cup milk
2 cups (1 pint) whipping cream
2 Tablespoons superfine baking sugar
2 cups sliced strawberries

In a saucepan with a heavy bottom or in a double broiler melt the chocolate in the hot water over low heat, stirring until smooth. Remove from the heat and cool.

In a medium bowl beat half of the cream cheese with confectioners sugar until well blended. Add the milk and beat until blended. In a separate bowl whip the cream until it begins to thicken. Add the sugar and continue to beat until stiff. Do not overbeat. Mix 2 cups of the whipped cream into the creamed cheese mixture, then mix in 1 cup of the sliced strawberries. Transfer to a soufflé dish or dessert bowl. Chill.

Beat the remaining cream cheese until fluffy. Blend in the melted chocolate and remaining whip cream. Cover the chilled strawberry-cream cheese mixture with the chocolate mixture. Chill completely for about 4 hours. Serve with the remaining sliced strawberries and additional whipped cream if desired.

Serves 6-8.

Strawberry Soufflé

Strawberry Soufflé
By: Jo-Anne Clark Brown

2 ½ cups fresh strawberries
1 envelope unflavored gelatin
¼ cup cold water
4 eggs; whites separated from yolks
¾ cup granulated sugar; divided
1 Tablespoon lemon juice
1 cup whipping cream

Prepare a 4-cup soufflé dish.

In a blender puree the strawberries on high speed for 30 seconds.

In a small bowl soak the gelatin in cold water until softened.

In the top of a double broiler beat the egg yolks and ½ cup sugar until lemon colored. Add the lemon juice and cook over simmering water, stirring constantly, for about 5 minutes until thickened. Add the gelatin and stir until dissolved. Cool. Stir in the strawberry puree. Add 2 drops of red food coloring to tint a delicate pink.

In a large bowl beat the egg whites until soft peaks form. Slowly add ¼ cup sugar and continue to beat until stiff.

In a separate bowl whip the cream until soft peaks form. Fold the meringue and whipped cream into the strawberry mixture. Pour into the prepared soufflé dish. Chill for about 3 hours until firm.

Decorate individual servings with a whole strawberry.

Serves 6.

Simple Angel food cake with berries and cream

Simple Angel food cake with berries and cream

For a quick dessert that will “oooh-la-la” your friends assemble:

Prepared Angel Food Cakes, sliced in half
Homemade whip cream or 8oz tub of cool whip
Fresh berries (strawberries, blackberries, raspberries, etc)

Place half of angel food cake on a dessert platter. Top with half of whip cream. Top with remaining angel food cake and remaining whip cream. Top with fresh berries.

Serves 8

~Information in the kitchen~

~Information in the kitchen~

Leeks: the white root ends on this allium are what we eat (the sturdy green leaves are fibrous). Leeks’ many thin layers trap dirt, so to clean them, cut off the root end, then rinse under running water. Usually sliced thin, leeks have a mild, buttery onion flavor when cooked.

Scallions: slender scallions, also called green onions, are often mistaken for very young bulb onions. In reality, they’re a distinct variety that will never be bulbous. Use both the white and green parts, unless a recipe specifies otherwise. While the white part can be cooked, the green stems are best when used raw- they can burn quickly.

Chives: although usually used like an herb, chives are actually classified as an allium. The tender green tubular stalks have a fresh, delicate onion flavor without any lf the heat. They’re best used raw or added at the end of cooking so they hold their color.

Yellow onions: These are the most versatile and commonly used onions (88% of US onion crops are yellow). They’re very pungent when raw, but the heat disappears when cooked. Fresh varieties with thin skin, are milder than the storage onions with thick skin.

White onions: They’re just as pungent as yellow onions, but white varieties tend to have a sharper, cleaner flavor, and a slightly shorter shelf life. Mexican cuisine uses white onions almost exclusively, primarily due to availability and tradition.

Red onions: These onions tend to be a little less pungent than white or yellow varieties and their rings are often irregularly shaped. They’re best used raw so their purplish-red hue stays vibrant. Red onions turn a muddy color when sautéed, but hold their color when grilled or broiled.

Shallots: thin-skinned shallots grow in clusters. With their fine layers, they’re like small, tender onions that have a more delicate flavor and texture, and are also more expensive. Use raw, or cook them for subtle oniony flavor.

Pizza sauce and toppings

Pepperoni Pizza:
Brush dough with olive oil, then top with fresh mozzarella, sliced pepperoni, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced fresh spinach, grated parmesan cheese, coarse sea salt, and red pepper flakes.

Mediterranean Pizza:
Brush dough with olive oil then top with cubed fontina, slices of salami, quartered marinated artichoke hearts, and slivered kalamata olives. Sprinkle with diced fresh tomatoes and grated parmesan cheese. Add torn fresh basil leaves when the pizza is off the grill.

Sausage Pizza:
Brush dough with olive oil, then top with grated white cheddar, cooked and sliced thin Italian sausage, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced red onion, grated parmesan cheese, coarse sea salt, and crushed red pepper flakes. Add torn fresh basil before serving.




Oven-Roasted Tomato Sauce:
Combine:
8 cups Roma tomatoes, quartered (4lb)
1 cup yellow onion, chopped
4 cloves garlic, whole
2 teaspoon kosher salt
1 teaspoon red pepper flakes
1 teaspoon granulated sugar
Combine tomatoes, onion, garlic, salt, pepper, and sugar in large casserole dish.

Toss with:
½ cup olive oil
Toss with olive oil and roast 35-40 minutes until tomatoes have softened in an oven at 450 degrees.
Remove from oven and mash with potato masher, keeping tomatoes a bit chunky.

Stir in:
½ cup fresh basil, chiffonade (finely chopped)
Stir in basil.

Pizza Dough

Pizza Dough
Makes enough for (4) 12” pizzas
Total time: 15 minutes + 3 hours for rising

Combine:
1 cup warm water
1 Tablespoon granulated sugar
1 package (1/4 oz) active dry yeast (2 ¼ teaspoons)
Combine water, sugar and yeast. Proof until foamy, about 5 minutes.

Mix:
2 ¼ cups flour
1 cup cake flour
1 Tablespoon kosher salt
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.

Add:
2 Tablespoons olive oil
Add oil to yeast mixture once it has proofed, then pour into flour mixture.

Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.

Punch dough down and divide into 4 balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.

Penne with Tomatoes, Basil and Garlic

Penne with Tomatoes, Basil and Garlic

1lb dried penne pasta, cooked according to package directions

¾ cup extra virgin olive oil
8 garlic cloves, thinly sliced
2lb Roma tomatoes, seeded and chopped
10 basil leaves, torn into thirds by hand
1 teaspoon red pepper flakes ( less if you want less heat)
¼ cup extra virgin olive oil
Salt and pepper to taste

Place olive oil and garlic in a large skillet over medium-high heat. When garlic begins to turn golden (doesn’t take long), add tomatoes and 1 teaspoon salt and pepper. Simmer lightly for 20 minutes.

When sauce has reduced add basil and red pepper flakes. Simmer for 3 more minutes. Remove from heat and set aside.

Cook pasta until al dente. Drain and toss with sauce, add remaining olive oil, test for salt and serve.

Herb-Breaded Chicken with Creamy Mustard Sauce

Herb-Breaded Chicken with Creamy Mustard Sauce
By: Gourmet Meals in Minutes

½ cup chicken broth
¼ cup flour
½ Tablespoon butter
1/8 cup milk
1 Tablespoon Dijon mustard
1/8 Tablespoon honey
Pinch of freshly ground black pepper
1 Tablespoon parsley, chopped
1 Tablespoon tarragon, chopped
1 Tablespoon basil, chiffonade (finely chopped)
1 Tablespoon chives, chopped
3 Tablespoons cornmeal
3 Tablespoons cornflakes, crushed into crumbs
¼ cup buttermilk
1 egg
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
2 boneless skinless chicken breasts, halved
1 Tablespoon vegetable oil

Preheat oven to 400 degrees.

Bring the chicken broth to a simmer.

Combine 2 Tablespoons flour with butter in a skillet, and mix to form paste. Whisk the paste into the simmering chicken broth. Allow the mixture to simmer until thickened, about 10 minutes.

Add the milk, mustard, honey, and pepper. Simmer for an additional 5-10 minutes, or until the flavors have combined, skimming as necessary. Season to taste with salt and pepper, set aside, but keep warm.

Separately, combine the parsley, tarragon, basil and chives in a small bowl. Combine the cornmeal and cornflakes on a sheet of wax paper; add one-half of the herb mixture.

Whisk the eggs into the buttermilk. Combine the remaining herbs with the buttermilk and transfer to a shallow dish.

Season the chicken breasts liberally with salt and pepper. Dredge each chicken breast in the remaining flour. Dip each chicken breast in the buttermilk mixture. Coat the chicken on both sides with the cornmeal mixture, shaking off excess.

Heat the vegetable oil in a large sauté pan over medium-high heat. Sauté the chicken, cooking until golden brown, about 5 minutes per side. Place the cooked chicken on a baking sheet lined with tin foil. Place the chicken in the oven for 10-12 minutes, or until cooked through. Serve with the reserved creamy mustard sauce.

Serves 4.

Chicken with Creamy Paprika Sauce

Chicken with Creamy Paprika Sauce
“Sauce is unbelievably good!”

7 bone-in chicken wings or 10 bone-in chicken thighs (about 2 ½ lb total)
1 medium onion, sliced
3 Tablespoons chicken broth
2 Tablespoons paprika
1 teaspoon salt
3 Tablespoons cold water
3 Tablespoons cornstarch
1 (8oz) container of sour cream

Place chicken and onion slices in crock pot. In small bowl combine broth and paprika; mix well. Pour over chicken. Sprinkle with salt.

Cover and cook on Low setting for 8 hours.

About 15 minutes before serving, with slotted spoon, remove chicken and onions from crock pot. Place on serving platter and keep warm.

In small bowl, blend water and cornstarch until smooth. Stir into liquid in crock pot. Increase heat to High; cook an additional 8-10 minutes or until thickened. Stir in sour cream. Pour over chicken.

Serves 5.

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad
By: French’s Mustard

¾ cup light Caesar salad dressing, divided
5 Tablespoons FRENCH’S Classic Yellow Mustard, divided
3 Tablespoons water
4 (5oz) boneless skinless chicken breasts
8oz whole grain blend rotini pasta, cooked and drained (4 cups)
2 cups cherry tomatoes, rinsed and halved
1 (5oz) bag of romaine lettuce leaves
¼ cup shredded parmesan cheese

Mix ¼ cup salad dressing, 2 Tablespoons mustard and water. Pour over chicken in resealable plastic bag. Cover and marinate in refrigerator for 30 minutes or up to 3 hours.

Grill chicken over medium-high heat about 12 minutes or until no longer pink in center, turning once. Cut into strips.

Stir remaining ½ cup salad dressing and 3 Tablespoons mustard in a large bowl. Add cooked pasta, chicken and tomatoes. Toss until well coated.

Arrange romaine lettuce on serving plates. Spoon salad over greens and sprinkle with parmesan cheese.

Serves 4.

Chicken and Black Bean Enchiladas

Chicken and Black Bean Enchiladas

2 skinless boneless chicken breasts, cooked or (1) pre-baked whole chicken, chicken removed and flaked
1 can black beans, rinsed and drained
2 cans of red enchilada sauce
6 white corn tortillas
1 small can of diced green chiles (4oz) drained
½ small yellow onion, diced
½ Tablespoon cumin
½ Tablespoon chili powder
Grated cheese
Sour cream and sliced black olives for topping, if desired

In a large sauce pan cook over low to medium heat, onions until clear. Add cut up chicken, black beans, green chili’s, cumin and chili powder. Let cook over low heat. In a small saucepan heat enchilada sauce until warm. One at a time dip tortilla into warm enchilada sauce until tortilla is soft. Take out and roll with chicken and black bean mixture inside. Continue until all 6 tortillas are rolled. Place in a glass 8x8 pan. Take any excess sauce and pour over the top of enchiladas. Sprinkle grated cheese over the top. Bake at 375 degrees (not convection) for 45 minutes. Garnish with sour cream and sliced black olives if desired.

Buttons and Bowknots

Buttons and Bowknots
By: Wendy Jenkins

2 cups Bisquick
2 Tablespoons sugar
½ teaspoon nutmeg
1/8 teaspoon cinnamon
½ cup milk
1 egg
¼ cup butter, melted
½ cup granulated sugar

Heat oven to 400 degrees. Mix thoroughly Bisquick, 2 Tablespoons sugar, the nutmeg, cinnamon, milk and egg. Beat vigorously.

Round up dough on lightly floured cloth-covered board; knead 5 times. Roll ½ inch thick. Cut with floured doughnut cutter.

To make bowknots, hold opposite sides of each ring, with fingers and twist to form a figure 8. Place holes (buttons) and bowknots on a parchment lined baking sheet. Bake 8-10 minutes. Immediately after baking, dip each button and bowknot into melted butter, then into sugar.

Makes about 10

“This is an old-time favorite of mine…when mom would ask what I wanted for breakfast this was it on the weekends!”