Courtesy AllRecipes.com
INGREDIENTS
1 1/3 cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup margarine
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine
DIRECTIONS
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.
Courtesy MarthaStewart.com
INGREDIENTS
1/3 cup honey
1 T Balsamic Vinegar
Coarse Salt
Ground Pepper
You choice of chicken
(whole chicken cut up, 5-7 chicken thighs, 4-6 chicken breasts)
DIRECTION
Preheat oven to 475. Line a rimmed baking sheet with foil. In a small bowl (or glass measuring cup), whisk together honey, vinegar, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper.
Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.
PS: This is what you pan will look like. Your chicken isn't burnt, but because of the sugar in the honey, it will char on the pan. Just make sure not to overcook it or else it will burn.
Courtesy FavFamilyRecipes.blogspot.com
INGREDIENTS
Meatballs
1 1/2 lbs. ground beef
2/3 cup cracker crumbs
1/2 red bell pepper, finely chopped
1-2 tsp. red pepper flakes, optional
2/3 cup chopped onion
1/4 cup milk
2 tsp. salt
1 tsp. pepper
1 egg
2 tsp. ginger
Sauce
2 Tbs. Cornstarch
1/2 cup brown sugar
1/3 cup vinegar
3 Tbs. soy sauce
1 can pineapple tidbits
2/3 cup chopped green pepper
DIRECTIONS
Mix together meatball ingredients and roll into meatballs. Brown and cook over medium heat in large skillet. (Another option: instead of cooking the meatballs in a skillet, roll them, put them on a cookie sheet and cook them in the oven at 425 for 13-14 minutes.)
Mix cornstarch and brown sugar. Drain pineapple juice into mixture with the vinegar and soy sauce. Add green pepper and pineapple to meatballs, once cooked through add the sauce mixture and cook until thickened. Serve over rice.
Note: You can double the sauce ingredients to have more for the rice.
