Japanese Chicken Drumsticks

  

Japanese Chicken Wings Drumsticks

Serves 6

Serve with basmati rice

The original recipe uses chicken wings, but as we had drumsticks in the freezer, we used those -- to yummy success.

12 large chicken drumsticks, with skin

Sprinkle chicken pieces with salt and pepper.

 Bake at 375 F about 30 minutes, until mostly done.

When cool enough to handle, remove the skin, toss away.

With a fork, remove meat from bones* and put into baking dish or dutch oven.

While chicken is baking,

make the sauce in a saucepan:

  2 Tbsp cornstarch

1 1/2 cups water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup white or rice vinegar

1 - 2 cloves garlic, minced

1 - 2 tsp fresh ginger, minced

1/8 tsp black pepper

Cook sauce over medium heat until mixture thickens.

Then pour over chicken. 

Bake about 30 minutes at 375 F, uncovered 

  

*Save the leg bones to make soup stock another day.

Photo source:  Yahoo images

Honey-Glazed Pork Tenderloin

Honey-Glazed Pork Tenderloin
(originally from Canadian Living
Let's Barbecue! Cookbook Special, Summer 2004)


1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 Tbsp liquid honey
1/2 tsp grated lime or lemon (I really like the lime)
1 tsp lime or lemon juice
2 pork tenderloins

In small bowl, combine garlic, cumin, salt and pepper. Rub all over pork. Marinate for up to 24 hours. Then grill it on the BBQ on med-high heat about 25 minutes. (Sometimes I roast it in the oven at 350 degrees.) Tastes good either way.

Meanwhile, in small bowl, stir honey, lime rind and juice; brush over pork. Grill, covered, until slightly sticky and glazed, about 2 minutes. (If you're roasting it, brush on during the last 5-10 minutes of your baking time.)

When cooked, transfer to cutting board. Tent with foil about 5 minutes before slicing. 

 

Makes 4 - 6 servings

German Beef Stew

  

German Beef Stew
(Fandrich Family Heritage Cookbook)

2 Tbsp oil
1 clove garlic, crushed
1 cup onions, diced

Saute garlic and onions in oil until tender. Set aside.


3 lb stew beef, cut into small cubes

Saute beef until brown on all sides. I like to sprinkle a little salt and pepper as it's browning. Then return onions to the pot.

8 1/2 cups beef broth or water
1/4 cup white vinegar
  1 Tbsp sugar
1 bay leaf
1 - 2 Tbsp fresh dill, chopped
1 - 2 tsp salt (to your taste)

Bring to a boil. Reduce heat and simmer covered for about 1 1/2 hours, or until meat is tender. Twenty minutes before meat is done, add:

2 cups carrots, diced
1 cup fresh beans, sliced
A sprig or two more dill, chopped

Simmer until veggies are tender.
Then add to thicken:

1 - 2 Tbsp flour
1/4 cup cold water

Add to stew and cook about 2 minutes or until thickened.

4 cups cooked potatoes, boiled or mashed
(I don't always add the potatoes to the stew,
but keep them as a side dish to pour the stew over.)

Serve with Dumplings.

Tomato Pizza

It's the time of year when tomato plants are laden with ripening fruit.

I love pizza with fresh tomatoes on top.

Start with your favourite crust, drizzle on some tomato sauce (canned or homemade), layer a little cheese (whatever you like), add slices of tomato, sprinkle with sliced garlic cloves, parsley or basil. Drizzle a little olive oil over it all. Bake at 450F for about 10 minutes, or until the crust is crisp and the cheese is melted.

Looking for other delicious ideas on how to use tomatoes? I suggest you pop over to Lorrie's for some very tasty ideas. My mouth was watering as I read her posting.

Sweet and Tangy Chicken with Rice

Sweet and Tangy Chicken with Rice
serves 4 -6

8 to 12 boneless chicken thighs
(I also use chicken breast cut in small pieces)

Sauce:
1 small onion, chopped
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup chunky salsa (I've also used BBQ sauce)
1/8 tsp cayenne pepper (I've used a dash of hot sauce)

Rice:
3 cups water
1 1/2 cups white rice (I use mostly brown these days)

Preheat oven to 350F. Place chicken in baking dish. Mix sauce ingredients and pour over chicken.

Mix rice and water in separate ovenproof dish and cover with lid.

Put both dishes in oven and bake for 50 minutes.

This recipe comes from my dad family

Fandrich Family Heritage Cookbook.