Tuesday, January 29, 2008

Key West Chicken

Key West Chicken

Key West Chicken

3 lbs chicken pieces
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green bell peppers or red bell peppers
2 tablespoons butter, cut into bits
1 teaspoon dried basil, crumbled
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
1/4 cup dark brown sugar, firmly packed

Position rack in the center of the oven.

Preheat oven to 350F.

Mix together Dijon mustard, basil and honey. Smear the chicken with this mixture.

Arrange chicken, skin side down, in a shallow roasting pan or baking dish just large enough to hold it in a single layer.

Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste, half the basil, and 1/2 tsp each of cinnamon and paprika.

Pour orange and pineapple juice around the chicken. Bake, basting once, for 30 minutes.

Turn the chicken skin side up, season with salt and pepper, the remaining basil, 1/2 tsp each of cinnamon and paprika, and all of brown sugar.

Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry.

Pour the juice into a small saucepan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.

Serves: 6

If you would like a free recipe card with this recipe click here: Key West Chicken

Friday, January 25, 2008

Stuffed Celery

Stuffed Celery

Stuffed Celery

8 ounces cream cheese
1/4 cup mayonnaise
2 tablespoons chopped pecans
2 tablespoons chopped onions
celery, cut into 2 to 3 inch pieces

Put cream cheese and mayonnaise in a small bowl.
Mix until well blended —  a fork works well
Stir in onions and pecans.
Fill celery with mixture.
Note: Cut the corner out of a zip lock bag and use a coupler with a#32 cake decorating tip.
This makes filling the celery easier and it looks pretty.
The tip is also large enough that the chopped pecans will fit through.