Wednesday, July 26, 2006

My Second Dinner

For my second family dinner, I decided to make something a tad more complex than the quiche lorraine. Chicken seemed like the perfect choice... and I settled for a delicious recipe for honey mustard chicken that I picked up from the grocery store (Safeway to be exact). Those stores provide some really great recipes for breakfasts, dinners and just about everything in between. This dinner was to be a good old fashioned southern meal... so I chose to glam up the chicken with a side of mixed buttered veggies (Green Giant Brand), home-made potato wedges and some carrot and herb biscuits. Yum, yum!

Honey Mustard Chicken (serves 4)

1/3 cup Dijon mustard
1/3 cup honey
2 tbsps chopped fresh dill (or 1 tablespoon dried dill)
1 teaspoon freshly grated orange peel
1 (2 1/2 lb) chicken, quartered <-- I used 2 lbs of chicken legs

1. Preheat oven to 400ºF. combine mustard and honey in a small bowl. Stir in dill and orange peel.

2. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.
3. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.

4. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.

Finishing touches:
1. Garnish with some fresh dill sprigs and lemon wedges.

Variation: For a tangy taste, add 2 tablespoons of orange marmalade to the marinade sauce.

Easy Potato Wedges (serves 4)

1. Cut 4 medium sized Russet potatoes into good sized wedges.

2. combine 2 tbsp melted butter, 1/2 tsp. basil, 1 tsp crushed garlice and 1/2 tsp fresh parsley.

3. Place potatoes on non-stick cookie sheet and brush on butter mixture.

4. Set oven to 375ºF.

5. Sprinkle w/ parmesan cheese and bake for 30 minutes.

6. Flip over, brush and sprinkle other side, bake for another 30 minutes.

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