New Year's Eve Chicken

Ingredients

2 pounds chicken wings

salt and pepper to taste

1 1/2 C Italian salad dressing

1/2 C apricot jam

1/4 C apple juice

1 ounce dry onion soup mix

Preheat oven to 350 degrees.  Lightly grease a medium baking dish.  Arrange the chicken wings in a single layer in the dish and season with salt and pepper.  In a bowl whisk the salad dressing, jam, juice and onion soup mix.  Pour over the chicken.  Cover and bake for 1 hour, remove lid during the final 20 minutes of cooking.

Our Review

The store was sold out of wings so we used drumsticks.  It was an interesting flavor, not necessarily bad, just different.

Source

Baked Asparagus with Balsamic Butter Sauce

Ingredients

1 bunch of fresh asparagus, trimmed

salt and pepper to taste

2 Tbsp butter

1 Tbsp soy sauce

1 Tsp balsamic vinegar

Preheat oven to 400 degrees.  Arrange the asparagus on a baking sheet.  Coat with cooking spray, season with salt and pepper.  Bake asparagus for 12 minutes, or until tender.  Melt the butter in a saucepan over medium heat.  Remove from heat and stir in soy sauce and vinegar.  Pour over the baked asparagus to serve.

Our Review

It was pretty good.

Braised Balsamic Chicken

Ingredients

• 6 skinless, boneless chicken breast halves
  ground black pepper to taste
  1 teaspoon garlic salt
  2 tablespoons olive oil
  1 onion, thinly sliced
  1/2 cup balsamic vinegar
  1 (14.5 ounce) can diced tomatoes
  1 teaspoon dried basil
  1 teaspoon dried oregano
  1 teaspoon dried rosemary
  1/2 teaspoon dried thyme
  Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.  Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Balsamic Glazed Carrots

Ingredients

• 3 cups baby carrots
• 1 tablespoon olive oil

• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
  
  Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

Pat's Mushroom Saute

Ingredients

2 tbsps butter
12 tbsp olive oil
12 tbsp balsamic vinegar
1 clove minced garlic
18 tsp dried oregano
1 lb button mushrooms (sliced)

Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

Grilled Asparagus & Feta Salad

Ingredients

• 1 bunch thick asparagus, about 24 spears, ends trimmed
• 3 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• 1 teaspoon lemon zest, from one lemon
• 1 tablespoon freshly squeezed lemon juice, from one lemon
• 1/3 cup crumbled feta cheese
• Preheat grill to high.  Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper. Put asparagus on the grill, making sure spears are perpendicular to grates so they don’t fall through. Set asparagus dish next to grill (do not clean). Cover and cook asparagus for 3-4 minutes, until nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½” pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta, lemon zest and lemon juice. Toss gently and season with more salt, pepper and lemon juice to taste. Serve room temperature or cold.

Sauteed Apples

Ingredients

• 1/4 cup butter
• 4 large tart apples – peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch

• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.  Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.