It's easy to make pub-style boneless chicken wings at home. Just bread boneless chicken bread strips, fry in hot oil, and toss with a spicy butter and hot sauce blend. Don't forget to serve the crispy strips with blue cheese dressing for dipping.
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
What's better than a sirloin steak cooked to perfection on the grill? A sirloin steak cooked to perfection on the grill and then brushed with this yummy butter sauce laced with lots of garlic!
Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance.
With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
This is super easy and very tasty. You can make more or less; I usually feed my family of 4. My husband who doesn't like chicken says he would eat this every night without complaint.
These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.
Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it.
Ancho chile powder, made from dried poblano peppers, adds a mild heat, which is mellowed by the sweetness of the preserves in the glaze. Serve this dish with smashed red potatoes.
