How To make Gingery Maple Chicken
2 1/2 pounds chicken drumsticks
1/2 cup flour
1/4 cup vegetable oil
(approx.)
1/2 cup maple syrup
2 tablespoons cider vinegar
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons ground ginger
2 cloves garlic :
minced
1/2 teaspoon pepper
minced green onions -- optional
In large bowl, combine chicken and flour. Toss to coat well, shaking off excess flour. In large skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in batches, about 5 minutes, turning frequently and adding more oil as needed, until golden.
Arrange chicken in single layer in 11 X 7" baking dish. In small bowl, whisk together remaining engredients (except green onions) and pour evenly over chicken.
Bake, uncovered, in 325F degree oven for 30 minutes. Turn the chicken over; bake for 45 minutes or until the glaze has thickened.
Serve garnished with minced green onions.
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Cooking with Ginger
Chef Katy Meyer cooks with ginger in the studio kitchen.
Throwback Thursday: Chicken Stuffed with Feta Cheese - Everyday Food with Sarah Carey
Sarah Carey cuts a pocket in skinless boneless chicken breasts which she then stuffs with feta cheese.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Throwback Thursday: Chicken Stuffed with Feta Cheese and Oregano - Everyday Food with Sarah Carey
Andy Makes Chicken Soup with Sweet Potatoes | From the Test Kitchen & Healthyish | Bon Appétit
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes chicken soup with sweet potatoes! If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick.
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Andy Makes Chicken Soup with Sweet Potatoes | From the Test Kitchen & Healthyish | Bon Appétit
Wild Rice & Squash Stuffing
Its autumn and that means all the autumn recipes. This one is slightly adapted from the cooking blog, Cookie and Kate. This recipe does take some time and is meant to serve a lot of people (6-12 depending on 1/2 cup or 1 cup serving size). Its a total delight though. To shorten your time precook the rice and use pre cut squash. Use already seasoned seeds and store bought dressing! BOOM, done. Making it is more fun and tasty though ;)
INGREDIENTS
Stuffing
2 cups wild rice, rinsed
5 cups low sodium vegetable or chicken broth
2 cups kale, ribs removed and chopped small
¾ cup chopped cup chopped green onion
⅔ cup crumbled goat cheese
½ cup dried cranberries, chopped
Pumpkin Seeds
½ cup raw pepitas (green pumpkin seeds)
1 tsp olive oil
pinch salt
¼ tsp ground cinnamon, dash nutmeg, dash cayenne
Winter Squash
2-3lbs winter squash (butternut, acorn, or kabocha), peeled cut into 3/4-inch cubes
1 ½ T olive oil
¼ tsp salt
Ginger Dressing
1/4 cup olive oil
2 T apple cider vinegar
1 T Dijon mustard
1 T maple syrup
1 T grated fresh ginger
¾ tsp salt
Nutrition per Serving (Divided into 12 servings): 273 calories; 12 g total fat (2.9 g sat); 4.4 mg cholesterol; 325 mg sodium; 35.7 g carbohydrates; 4.8 g fiber; 9 g protein
Mars Masarap: Gingery Chicken and Spinach Stir Fry
Aired (November 30, 2016): Pars Marco will serve a multi-nutritional dish using chicken and spinach as its main ingredient.
Watch ‘Mars’ every night on GMA News TV, hosted by Camille Prats and Suzi Abrera.
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