Thursday, April 18, 2013

Honey Dijon Curry Chicken, Baked or Grilled!

Chicken – 6 boneless, skinless chicken breasts (or equivalent)
1 1/2 cups honey
3/4 cup butter
1/2 cup Dijon mustard or Stone Ground Brown mustard
1 T Curry Powder
2 tsp Salt
In a medium saucepan, combine all ingredients. Cook over medium heat, stirring until sauce is smooth and ingredients are dissolved. About 3 minutes. Cool.

To grill immediately: Place chicken in shallow container and add just enough sauce to cover – reserve remaining sauce and refrigerate. Place the marinating chicken in the refrigerator for at least one hour. Grill until chicken in done, juices will run clear. Serve with warmed sauce.

To freeze raw: Divide cooled sauce and raw chicken among freezer storage containers. Freeze. To cook, place the frozen chicken and sauce in an ungreased baking dish. Bake for 45 minutes at 350 f. After 45 minutes separate the chicken pieces so that they are in a single layer. Be sure to put the meatier side of the chicken down into the pan and sauce. Bake for 1-1/2 longer or until the sauce is thick and sticky and the chicken is cooked and nicely browned. This method takes a lot longer to cook, but it’s necessary for the sauce to caramelize correctly.

Monday, April 1, 2013

Bisquick like Mix:
9 cups sifted all-purpose flour
1/3 cup baking powder
1 tablespoon salt
2 teaspoons cream of tartar
4 tablespoons granulated sugar
2 1/2 cups nonfat dry milk solids
2 cups shortening (which does not
    require refrigeration)

Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening with pastry blender or two knives until mixture looks like cornmeal. Store in covered container at room temperature.

Use in recipes just as you would "bisquick"