Monthly Archives: August 2012
This recipe for Sticky Chicken is very versatile. You can use chicken legs and thighs, breasts, or wings depending upon how you want to serve this. I use chicken legs and thighs and sometimes breasts when I am serving this as a main course. But wings make the perfect appetizer! These delicious sticky chicken wings are messy, but worth the clean-up.
- 3 -5 pounds bone-in chicken legs and thighs with skin (Can be done with wings)
- 1 cup ketchup
- 1 cup honey
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/2 teaspoon garlic powder
- 3 scallions cut into small pieces
- 2 tablespoons of toasted sesame seeds
- Preheat oven to 350.
- Place toasted sesame seeds and scallions in bowl
- In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.
- Bring it just to a boil while stirring. Remove from heat.
- Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.
- Place in oven, uncovered, for 90 minutes, turning after 45 minutes.
- Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.
- Remove and toss in toasted sesame seed/scallion bowl and serve
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- flour tortillas
- butter, melted
- Preheat oven to 350 degrees.
- Combine sugar and cinnamon. Lay tortillas on cookie sheet.
- Brush lightly with butter. Sprinkle with cinnamon sugar mixture.
- Turn over. Brush with butter, and sprinkle with cinnamon sugar. Cut into wedges.
- Bake 8 to 10 minutes. Cool and serve.
Apple Enchiladas make a very nice addition to breakfast, brunch, or dinner. Add a scoop of your favorite ice cream or a dollop of whipped cream.
Served warm, they are to die for!
- 1 can (21 oz.) apple fruit filling
- 6 (8") flour tortillas or 8 (fajita size) tortillas
- 1 tsp. ground cinnamon
- 1/3 cup butter
- 1/2 cup sugar
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup water
- Spoon fruit filling evenly down center of each tortillas and sprinkle evenly with cinnamon.
- Roll up and place seam side down in lightly greased 2-qt baking dish.
- Bring butter and next 3 ingredients to boil in medium saucepan; reduce heat and simmer 3 minutes, stirring constantly.
- Pour over enchiladas and let stand 30 minutes.
- Bake @ 350° for 20 minutes.
- Cool 5-10 minutes. Top with whipped cream and a dash of nutmeg.
Note: To make tortillas easier to roll, Pace them between a couple damp paper towels and zap them in the microwave for a few seconds to warm before filling