Blog

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 cup seasoned dry bread crumbs
1/4 cup butter, melted
1/2 cup dry white wine

Directions

Measure salt and pepper, garlic powder, paprika, thyme, Parmesan cheese, parsley, and bread crumbs into a bag. Shake chicken pieces in bag until well coated.

Oil roasting pan lightly, and arrange chicken in pan. Sprinkle with melted butter or margarine.

Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven, and pour wine over all. Cover, and bake an additional 15 minutes.

Ingredients

2 pounds small red potatoes, quartered
1/3 cup cold water
1/2 cup mayonnaise or salad dressing
1/4 cup dry white wine or chicken broth
2 teaspoons dried rosemary, crushed
1 teaspoon garlic powder

Directions

Place potatoes and water in a 2-qt. microwave-safe dish. Cover and cook on high for 10-15 minutes or until tender, stirring halfway through; drain. In a large bowl, combine the remaining ingredients. Add potatoes; stir gently to coat. Cover and refrigerate for 1 hour. Drain, reserving marinade. Thread potatoes on metal or soaked wooden skewers. Grill, covered, over hot heat for 6-8 minutes or until potatoes are golden brown. Turn and brush occasionally with reserved marinade.

Ingredients

1 cup chopped fresh mint
3/4 cup dry white wine
2 tablespoons lemon juice
2 tablespoons honey
3 pounds cubed lamb stew meat
24 pearl onions, peeled
8 bamboo skewers, soaked in water for 30 minutes

1 tablespoon apricot preserves
2 teaspoons cornstarch
1 tablespoon water

Directions

Combine the mint, wine, lemon juice, and honey in a mixing bowl. Add the lamb and onions, and toss to mix. Cover, and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Strain the marinade from the lamb into a small saucepan; set aside. Thread the lamb and onions onto the skewers, using 3 onions per skewer. Cook the skewers on the preheated grill until the lamb has cooked to your desired degree of doneness, about 8 minutes for medium-well.

Meanwhile, bring the reserved marinade to a simmer over medium heat. Whisk in the apricot preserves until dissolved, then reduce heat to medium-low, and simmer gently for 5 minutes, adding water if needed to keep the sauce from burning. Dissolve the cornstarch in 1 tablespoon of water, and whisk into the sauce to thicken; simmer the sauce 30 seconds longer. Serve with the lamb skewers.

Ingredients

2 cups all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 cup white wine
2 cups fresh mushrooms, quartered
salt and pepper to taste

Directions

Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.

Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.

Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.