Good morning to you. It is Tuesday and there is a definite chill in the air. Mornings like this call for a mug of coffee or hot chocolate. Yesterday, Kate was here for lunch and I had a French vanilla cappacino with our Healthy Choice lunch entree. She has these for lunch several times a week. They are inexpensive and pretty good but they are even better made from scratch.
Pineapple chicken can be a nice main dish for supper. You will need cooked chicken breast cut into cubes, a can of pineapple chunks, water chestnuts, red pepper strips and some snap peas. Drain the juice from the pineapple into a sauce pan. Add 2 TBSP. sugar, a splash of soy sauce, and one half cup of water with one TBSP. corn starch mixed in. Stir and cook slowly till thickened and then pour over the chicken and pineapple mixture. I like the sweet taste of pineapple best so the only salt and pepper I use is to season the chicken when cooking. Serve with hot rice.
I wonder who came up with the idea of flavored chicken wings? Chicken breast meat was the one and only ingredient in almost all chicken dishes for decades. Salads, pot pies, stir fries, etc. Then suddenly wings exploded. I ate my first ones at a pizza buffet a long time ago....I was hooked.
It took me a while to find a good way to cook wings where they would be well done but still tender to pull off the bone. You need a large heavy pan to fill 3/4 full with vegetable oil. Let it heat to 350 degrees before adding wings (or wing sections) that have been patted dry after rinsing in salted water. Cook the wings till they float to the top; about ten minutes. Remove and drain on a rack.
Make your favorite sauce. For garlic parmesan, mix together, in a large bowl, one half stick melted butter, one teaspoon minced garlic and 2 TBSP. shredded parmesan cheese. Toss in wings and coat well. Place on a cookie sheet and place in a 350 degree oven for only 5 minutes. For hot wings use melted butter and bottled hot sauce. Lemon pepper wings are just melted butter and lemon pepper seasoning. That's it for all flavors...just fry, toss and bake. Serve with celery sticks, carrot sticks and ranch dressing.
The all time favorite crescent dinner roll is a wonderful base for desserts. Last week they were out of my mother's favorite apple turnovers at the grocery so I used the rolls as a crust and made her some. If you need a family size crust you can use two cans but I just used one can for her. I put one square of the crescents on a cookie sheet, sealed the seams, and spread it with butter. Use the other square as the top crust. It is easy to seal the edges after putting in the filling.
For my apple filling I peeled and diced 2 gala apples. I added about two TBSP. sugar and cooked them in a small skillet till just tender. (If you have tart apples add more sugar.) Spread the apples over the bottom crust and sprinkle with cinnamon if you like. Add top crust, seal and dollop on some butter. Bake at 325 degrees for 15 minutes or till golden brown. Make a light glaze of powdered sugar and some melted butter or milk and drizzle over the rolls. So good!!!