What’s cooking with Tina!

August 25, 2006

Lemonade Chicken

Filed under: Chicken,Cornstarch,Ketchup,Lemonade,Sugar,Vinegar — Tina @ 1:46 am

Ingredients

  • 4 pieces chicken
  • 1 can lemonade concentrate (6 ounces) thawed
  • 2 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Directions

  1. Arrange chicken in crockpot.
  2. Combine lemonade, brown sugar, ketchup, and vinegar.
  3. Pour over chicken and cover. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
  4. Remove chicken from pot. Transfer juice to saucepan, skim off fat.
  5. Combine the cornstarch and water and add slowly to the liquid over low heat.
  6. When thickened, serve over the chicken.

Mac Skillet Dinner

Filed under: Chicken,Olive Oil,Pecan Nuts,Pepper,Salt,Sugar,Syrup,Vinegar — Tina @ 1:29 am

Ingredients
For the maple glaze:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1/4 cup maple syrup
  • 2 tablespoons diced pecans, toasted
  • white pepper to taste

For the grilled chicken:

  • 4 skinless, boneless chicken breasts, 3 to 4 oz. each
  • 1 tablespoon olive oil
  • salt and pepper

Cooking Instructions
For the maple glaze:

  1. In a small saucepan, heat the cider vinegar and sugar over medium heat until the mixture boils and the sugar dissolves.
  2. Add the maple syrup and bring it to a boil.
  3. Lower the heat and simmer for 1 to 2 minutes to thicken.
  4. Remove from heat and stir in the toasted pecans.
  5. Season with salt and pepper to taste.

For the grilled chicken:

  1. Preheat the grill to medium-high.
  2. Sprinkle the chicken breasts with salt and pepper and drizzle with olive oil.
  3. Place the chicken on the grill and cook for about 5 to 6 minutes per side, until the juices run clear.
  4. Place the chicken on a serving platter and brush it with the maple-pecan glaze.

August 24, 2006

Fish with Lemon Butter Sauce

  • 4 white fish fillets
  • 4 spinach leaves, shredded
  • 2 small zucchini,sliced
  • 1 small red pepper, sliced
  • 1 stick celery, sliced
  • LEMON BUTTER SAUCE
  • 1 tablespoon water
  • 1 tablespoon white vinegar
  • 185g butter
  • 1 teaspoon grated lemon rind
  • 2 green shallots, chopped

Combine spinach and zucchinni in shallow dish, cover,cook on high 1 minute. Add pepper and celery to spinach. Place fish on top, cover, cook on high 5minutes, top with Lemon butter sauce.

Lemon Butter Sauce: Combine water, vinegar and on-third of the butter in dish, cook on high1 minute. Cut remaining cold butter into small cubes, gradually whisk into Sauce until thick, stir in lemon rind and shallots.

Serves 4

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