This week's recipes

Caramelized Baked Chicken

Ingredients

3 lb chicken wing

2 tbsp olive oil

1⁄2 cup soy sauce

2 tbsp ketchup

1 cup honey

1 clove garlic, minced

1 salt, to taste

1 pepper, to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.

3. Bake in preheated oven for one hour, or until sauce is caramelized.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Ingredients

2 pounds Pork tenderloin

1 teaspoon Ground sage

½ teaspoon Salt

¼ teaspoon Pepper

1 clove Garlic; crushed

½ cup Water

½ cup Brown sugar

1 tablespoon Cornstarch

¼ cup Balsamic Vinegar

½ cup Water

2 tablespoons Soy sauce

Instructions

1. Mix together the seasonings: sage, salt, pepper and garlic.

2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.

3. Cook on low for 6-8 hours.

4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

5. Heat over medium and stir until mixture thickens, about 4 minutes.

6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)

Serve with remaining glaze on the side.

Last week's recipes

Oven-Fried Parmesan Crusted Chicken

Ingredients

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 tsp. Italian seasoned dry bread crumbs

Instructions

1. Preheat oven to 425° F.

2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

3. Bake 20 minutes or until chicken is thoroughly cooked.

Cheesy Macaroni and Cheese

16 oz macaroni pasta (any shape pasta you like, gluten free)

1/2 C unsalted butter

1 tsp salt

1/2 tsp pepper

1/2 C flour (gluten free blend)

3 1/2 C milk, warmed

1/4 C white wine (or sub w/chicken broth)

1/2 lb Velveeta cheese, cubed

1/2 lb cheddar, cubed

Topping:

1/2 C panko bread crumbs (gluten free bread crumbs)

1 Tbl parsley

2 Tbl butter, melted

Heat 350' oven. Grease 9x13 glass dish ( 8x8 or round casserole, if making half the recipe).

Cook pasta for about 2-3 minutes less than called for, drain, set aside.

In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour, stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a boil, whisking. Add cheeses and stir until melted. Pour over cooked pasta and add to greased dish.

Combine the panko, parsley and melted butter in a small bowl. Sprinkle macaroni with panko topping, bake uncovered 30 minutes.

 BAKED BROWN SUGAR CHICKEN WINGS

INGREDIENTS

2 pounds chicken wings

2 tablespoons olive oil

2 teaspoons brown sugar

2 teaspoon garlic powder

2 teaspoon chili powder

2 teaspoon santa maria seasoning

            Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Preheat oven to 425 degrees F. Line a baking sheet with foil.

In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, santa maria seasoning, salt and pepper, to taste.

Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.

Serve wings immediately with dipping sauce.