Glazed Hoisin Chicken Breasts
January 1, 2009
Glazed Hoisin Chicken Breasts
Ingredients:
2 chicken breast halves, with skin and bone
1 tablespoon olive oil
1/4 cup hoisin sauce
1 tablespoon rice vinegar
2 teaspoons soy sauce
1/2 teaspoon ginger
1 tablespoon cilantro, chopped
Instructions:
Place the oil in a large skillet over medium high heat.
Heat the oil until hot but not smoking.
Add the chicken and cook 4 minutes.
Turn and continue cooking 3 minutes or until chicken is nicely browned.
Heat the oven to 375 degrees.
Line a baking sheet with aluminum foil.
Place the chicken skin side up on the sheet.
Bake 12 minutes.
Place the hoisin sauce in a mixing bowl.
Add the vinegar and soy sauce and whisk to combine.
Sprinkle in the ginger and whisk until all the ingredients are incorporated together.
Brush the chicken breasts with the glaze.
Return to the oven and continue baking 8 minutes or until juice run clear when pierced with a fork.
Sprinkle chicken with the cilantro before serving.
Any remaining glaze can be used on the chicken after serving.
Serves 2
Cornish Hens For Two
December 9, 2008
Cornish Hens for Two
What You Need:
2 T onion, chopped fine
1/3 C long grain rice, uncooked
4 T butter, divided
1/2 C all natural cream of celery soup
3/4 C chicken broth
1 T lemon juice
1 t chives, dried
1 t parsley flakes
2 (1 1/4 lb) Cornish hens
1/2 t sea salt
1/4 t pepper
1/2 t tarragon, dried
How to Make It:
Place 2 T butter in a large skillet over medium heat and allow the butter to melt completely.
Stir in the onion along with the rice.
Cook for 3 minutes, stirring occasionally, until the rice has begun to brown.
Pour the soup into the skillet and stir to combine.
Add the broth, lemon juice, chives, parsley, being sure to stir well to combine the ingredients.
Allow the mixture to heat to a steady boil.
Reduce the heat to low, cover the skillet and allow to cook 25 minutes or until all the liquid is absorbed and the rice is tender.
Remove the skillet from the heat and allow the mixture to cool enough to handle.
Clean the hens with cold water and pat dry with paper towel.
Sprinkle the salt and pepper into both hen cavities.
Stuff the two hen cavities with the rice mixture.
Place the oven temperature at 375 degrees and allow the oven to heat.
Place a rack in a large baking pan.
Lay the hens’ breast up on the rack.
Melt the remaining butter in a microwave safe bowl on high for 1 to 2 minutes.
Add the tarragon to the melted butter and stir to combine.
Brush the hens with the butter mixture.
Cover loosely with foil and bake 45 minutes being sure to baste with the butter mixture about every 10 minutes.
Serving Size: 2
Easy Glazed Ham
December 9, 2008
Easy Glazed Ham
What You Need:
5 to 7 lb. bone in ham
1 (6 oz) can pineapple juice
1 (10 oz) jar pineapple preserves
How to Make It:
Set the oven temperature to 325 degrees and allow the oven to heat up.
Score the surface of the ham by making criss cross cuts about 1/2 in deep into the outside of the ham.
Place a baking rack in a shallow baking pan and place the ham on the rack.
Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.
Cover the ham tightly with aluminum foil and place in the oven for 1 1/2 hours.
Uncover the ham and brush the pineapple preserves all over the outside of the ham.
Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 140 degrees.
Remove from the oven and place on a serving platter.
Allow the ham to rest 30 minutes before carving.
Serving Size: 12
Instead of using sticky gooey glazes try this with the preserves. Any type will work including apricot or orange marmalade. Just be sure to use the same type of juice as the preserves.
