Can you help me find a food to make for friday?!
every friday my boyfriend and i spend time together and eat, usually we got to a place called elm street Barbeque and get bbq chicken, rice, fries and beans!.!.!.!.!.!.
But i'm a little tight on money this week but i still want to make him some food!.!.!.!.!. HE LOVES CHICKEN!.!.!.!.!. and he really like honey!.!.!. lol!.!.!.
I don't like recipes that have too many spice ingredients because they become expensive to buy!.!.!.!.!.!.so please can you give me a recipe with ingredients most likely to be in someones home!.!.!.!.
Www@FoodAQ@Com
But i'm a little tight on money this week but i still want to make him some food!.!.!.!.!. HE LOVES CHICKEN!.!.!.!.!. and he really like honey!.!.!. lol!.!.!.
I don't like recipes that have too many spice ingredients because they become expensive to buy!.!.!.!.!.!.so please can you give me a recipe with ingredients most likely to be in someones home!.!.!.!.
Www@FoodAQ@Com
Answers:
Tell him it is *HIS* week to pay for supper! Geez!
Teriyaki Chicken Wings with Honey Glaze
8 Tbsp!. butter
? cup honey
1 cup chili sauce
6 Tbsp!. lemon juice
1 Tbsp!. Dijon style mustard
4 pounds chicken wing sections
3 Tbsp!. teriyaki sauce
salt and freshly ground black pepper to taste
garlic powder to taste
Preheat oven to 400oF!. Grease a greased 13 x 9 x 2” baking dish; set aside!. In small saucepan melt butter and add the honey, chili sauce, lemon juice and mustard!. Bring to a boil and simmer for 10 minutes; remove from heat and set aside!. Discard tips of chicken wings and halve at the main joint!. Place wings in prepared pan and drizzle with teriyaki or soy sauce, toss wings to coat well!. Sprinkle with salt, pepper and garlic powder!. Bake, uncovered, for 20 minutes!. Pour glaze over them and bake an additional 20 minutes, basting wings 2 or 3 times and turning wings once!. For crispier wings, place under the broiler for 2 minutes, just before serving!. Makes about 24 appetizers!.
-------------------------
Provencal Roasted Chicken with Honey and Thyme
Chicken:
1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
1 shallot, sliced
1 bunch fresh thyme
1 lemon, zested in large strips
3 tablespoons extra-virgin olive oil
1 tablespoon honey
Sauce:
3 tablespoons water
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 425 degrees F!.
For the chicken: Season the chicken cavity with salt and pepper, to taste!. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest!. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil!. Whisk the honey and remaining oil in a small bowl!. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture!. Season bird with salt and pepper, to taste!.
Tuck the wings under the back, cross the legs, and tie them with kitchen string!. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes!. Remove the pan from the oven and turn the chicken breast side up!. Cut the string where it holds the legs together and open up the legs a bit!. Baste the chicken with the pan drippings, using the thyme sprigs as a brush!. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F!., 20 to 25 minutes more!. Transfer the chicken to a carving board, and let it rest 10 minutes before carving!.
For the sauce: Remove the rack from the roasting pan!. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan!. Strain the pan drippings into a small bowl and spoon off the fat!. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste!. Carve the chicken and serve drizzled with the sauce!.
-Food Network Kitchens
Www@FoodAQ@Com
Teriyaki Chicken Wings with Honey Glaze
8 Tbsp!. butter
? cup honey
1 cup chili sauce
6 Tbsp!. lemon juice
1 Tbsp!. Dijon style mustard
4 pounds chicken wing sections
3 Tbsp!. teriyaki sauce
salt and freshly ground black pepper to taste
garlic powder to taste
Preheat oven to 400oF!. Grease a greased 13 x 9 x 2” baking dish; set aside!. In small saucepan melt butter and add the honey, chili sauce, lemon juice and mustard!. Bring to a boil and simmer for 10 minutes; remove from heat and set aside!. Discard tips of chicken wings and halve at the main joint!. Place wings in prepared pan and drizzle with teriyaki or soy sauce, toss wings to coat well!. Sprinkle with salt, pepper and garlic powder!. Bake, uncovered, for 20 minutes!. Pour glaze over them and bake an additional 20 minutes, basting wings 2 or 3 times and turning wings once!. For crispier wings, place under the broiler for 2 minutes, just before serving!. Makes about 24 appetizers!.
-------------------------
Provencal Roasted Chicken with Honey and Thyme
Chicken:
1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
1 shallot, sliced
1 bunch fresh thyme
1 lemon, zested in large strips
3 tablespoons extra-virgin olive oil
1 tablespoon honey
Sauce:
3 tablespoons water
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon kosher salt
Freshly ground black pepper
Preheat the oven to 425 degrees F!.
For the chicken: Season the chicken cavity with salt and pepper, to taste!. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest!. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil!. Whisk the honey and remaining oil in a small bowl!. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture!. Season bird with salt and pepper, to taste!.
Tuck the wings under the back, cross the legs, and tie them with kitchen string!. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes!. Remove the pan from the oven and turn the chicken breast side up!. Cut the string where it holds the legs together and open up the legs a bit!. Baste the chicken with the pan drippings, using the thyme sprigs as a brush!. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F!., 20 to 25 minutes more!. Transfer the chicken to a carving board, and let it rest 10 minutes before carving!.
For the sauce: Remove the rack from the roasting pan!. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan!. Strain the pan drippings into a small bowl and spoon off the fat!. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste!. Carve the chicken and serve drizzled with the sauce!.
-Food Network Kitchens
Www@FoodAQ@Com
HONEY BARBEQUE CHICKEN
4 whole chicken breasts, boneless, skinless
seasoned salt
garlic salt
pepper
2 tablespoons Worcestershire Sauce
1/2 bottle bbq
honey 1/2 cup
1/2 cup vegetable oil
1/2 cup flour
Slice chicken into 1/2 inch strips (can use any size or type to suit your needs, works well with wings)!. Place the chicken in a in large bowl and coat with Worcestershire!.
Sprinkle with seasoned salt, garlic salt and pepper!. Put oil into frying pan and heat to med/high to fry chicken!.
In a bowl, coat pieces of chicken with flour!. Fry chicken in a skillet with oil on medium/high heat until golden brown!.
Mix BBQ sauce and honey in a small bowl!.
Place chicken on a cookie sheet or oven pan!. Brush or drizzle BBQ mix over chicken and bake at 400F for 10 min!.
Remove chicken - baste again with BBQ mix and return to oven and bake for an additional 10 minutes!.
Substitutions can be used for most ingredients!. The important part is to fry, then bake with the BBQ sauce!.Www@FoodAQ@Com
4 whole chicken breasts, boneless, skinless
seasoned salt
garlic salt
pepper
2 tablespoons Worcestershire Sauce
1/2 bottle bbq
honey 1/2 cup
1/2 cup vegetable oil
1/2 cup flour
Slice chicken into 1/2 inch strips (can use any size or type to suit your needs, works well with wings)!. Place the chicken in a in large bowl and coat with Worcestershire!.
Sprinkle with seasoned salt, garlic salt and pepper!. Put oil into frying pan and heat to med/high to fry chicken!.
In a bowl, coat pieces of chicken with flour!. Fry chicken in a skillet with oil on medium/high heat until golden brown!.
Mix BBQ sauce and honey in a small bowl!.
Place chicken on a cookie sheet or oven pan!. Brush or drizzle BBQ mix over chicken and bake at 400F for 10 min!.
Remove chicken - baste again with BBQ mix and return to oven and bake for an additional 10 minutes!.
Substitutions can be used for most ingredients!. The important part is to fry, then bake with the BBQ sauce!.Www@FoodAQ@Com
If he likes sweet, then he'll like this chicken:
CHICKEN ala APRICOT
1 8-oz!. bottle Creamy Russian, French or Catalina salad dressing
1 envelope Lipton dry onion soup mix
1 10-oz!. jar Apricot or Apricot-Pineapple preserves
2-1/2 to 3 lbs!. chicken parts
Combine dressing, soup & preserves!. Pour over chicken!. Cover and bake at 325 for 1-1/2 hours!.
Serve with rice and a green salad !.!.!.!.!. Chocolate sundaes for dessertWww@FoodAQ@Com
CHICKEN ala APRICOT
1 8-oz!. bottle Creamy Russian, French or Catalina salad dressing
1 envelope Lipton dry onion soup mix
1 10-oz!. jar Apricot or Apricot-Pineapple preserves
2-1/2 to 3 lbs!. chicken parts
Combine dressing, soup & preserves!. Pour over chicken!. Cover and bake at 325 for 1-1/2 hours!.
Serve with rice and a green salad !.!.!.!.!. Chocolate sundaes for dessertWww@FoodAQ@Com
i grew up on olive oil and wine (yes wine i've been drinking it sense i was four) it was our italian heritage!. but if she make chiken alfrado (very easy, boil noodles and cook chicken in pan with olive oil and butter!. when chiken is done take it out and make it a cream sauce!.) or you could do a basil leaf wrap!. marinate basil leaves (not the dried spice!. the leaves) in olive oil and red wine and wrap them around the chiken after its been cooked and wrapp it in pita bread!. a toss salad and for dessert some terramisu (sp!?) it would be perfect!.Www@FoodAQ@Com
spaghetti and meatballs, garlic bread, and salad!. Www@FoodAQ@Com
look at my salad http://cristina-kitchen!.blogspot!.com/200!.!.!.Www@FoodAQ@Com