Here is a 3-course menu with recipes that have love poured in large measure for your loved ones, cause we all love to eat. Enjoy these simple recipes.
Honey Barbecue Wings
Ingredients:
- 2 garlic cloves, minced
- 1tbsp olive oil
- 1/2 cup honey
- 1/4 cup ketchup
- 2tbsp orange juice
- 2tbsp lemon juice
- 2tbsp soy sauce
- 2tsp ginger paste
- 2tsp cider vinegar
- 1tsp Worcestershire sauce
- 1tsp Dijon mustard
- ½ tsp pepper
- ½ tsp hot sauce
- 15 chicken wings
Method:
- Place a saucepan on heat, add oil and sauté garlic for a minute. Stir in the honey, ketchup, juices, soy sauce, ginger, vinegar, Worcestershire sauce, mustard, pepper and hot sauce. Bring to a boil and reduce heat to simmer while uncovered for 15 minutes. Remove from the heat and cool.
- Cut chicken wings into two sections, while discarding the wing tip – remove the skin, if you like. Place wings in a large resealable plastic bag and add 3/4 cup of the honey mixture (store the remaining in the fridge). Seal the bag and move the ingredients to coat the chicken. Refrigerate for a couple of hours or overnight.
- Place the chicken wings on a greased rack in a large baking pan and bake at 400° for 10 minutes on each side, basting with the saved honey mixture. Follow that by broiling it for a couple of minutes or until browned.
- Serve with your choice of dips! We bet you love to eat these.
Roasted Parmesan Chicken
Ingredients:
- 4 chicken breast fillets, skinned
- Salt and pepper, to taste
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan
- 1tbsp olive oil
- 1tbsp fresh parsley, chopped
- 1 Garlic clove, minced
- 1tsp Dijon mustard
Method:
- Preheat oven to 450°F. Arrange chicken breast fillets on an aluminum foil-lined baking sheet. Season both the sides with salt and pepper.
- In a bowl, stir together panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and chopped garlic clove.
- Spread Dijon mustard on both sides of the chicken breasts and sprinkle breadcrumb mixture on top.
- Bake for 15 minutes or until chicken is just cooked through.
Whoopie Pie
Ingredients:
- 4-ounce cream cheese, softened
1/4 cup butter, softened - 4-ounce marshmallow crème
- 12 soft chocolate (or any other) cookies
Method:
- In a mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed until smooth and fluffy, slowly add in marshmallow creme.
- Spread the filling on bottoms of half of the cookies and top with the remaining cookies, bottom sides down.
- For firmer filling, wrap and chill about 2 hours before serving. Love, love, love to eat these.