laborofwonder

Where Whine Meets Wine

Simple and Impressive


For a fantastic dinner, first you start with…

One very delicious margarita.

Next you get the main course going…

Yes, it did taste as good as it looks!

1 whole chicken (3 1/2 to 4 lb)

2 tbs butter, melted

1 tsp salt

1/2 tsp garlic powder

1 tsp ground ginger

1/2 tsp pepper

1 tsp brown sugar

2 tbs soy sauce

1 tbs worcestershire sauce

2 tbs orange muscat wine (you can use 2 tbs frozen orange juice concentrate, thawed)

1. Heat oven to 375. Brush whole chicken with butter; sprinkle with salt, garlic powder, pepper, and half of the ginger (1/2 tsp). Place chicken in shallow roasting pan. 2. Roast chicken uncovered for 30 minutes. Meanwhile, in a small bowl, mix the other half of the ginger (1/2 tsp), brown sugar, soy sauce, worchestershire sauce, and the orange wine. (Don’t forget a sip for yourself, you know, just taste testing.) 3. Remove chicken from oven. Brush mixture over chicken. 4. Return to oven; roast uncovered 20 minutes. Brush remaining mixture over chicken and squash; cover loosely with foil, and roast 30 minutes longer. (Until thermometer reads 180 and legs move easily when lifted or twisted.)

While the main course is going, you get some sides together:

Really yummy ears of corn.

And…

Watermelon, Cantaloupe, and Strawberries. Served with an incredibly delicious cream cheese fruit dip.

And it was fantastic! We’d had so many grey days that I need a meal to make me feel like it was summer- and this did the trick! And I loved it so much that I’ve decided not to wait until Thursday to share it!

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Simply Impressive


Ok, I have a confession to make…while I don’t normally loooove lots of fried food, there is one thing I’m addicted to. (Or at least one that I’m willing to admit to!)  Onion rings. A week or two ago, hubbyman came home from a boys’ night out and was famished, so we looked through the cupboards and the fridge, deciding what to make. Then he looked at me with those blue puppy-dog eyes and asked that I make him some breaded chicken and onion rings… thankfully, he was willing to help! I made them again last Friday because they were just that good!! In fact, last week hubbyman dubbed them “the best he’d ever had.” And those are big words from him! I even bought some more huuuuge onions this week so that I could make them again! I’m also thinking mozzerella sticks… but all this fryin’ just seems not so healthy. But when paired with the fact that we normally don’t eat it very often and the rest of what we normally eat is really healthy… I’ve decided I’m not going to feel guilty about it! I will warn you… they’re so good they’re definitely habit forming! I may look into a way to bake them instead of fry them, so they’re a little healthier. But I just love the flavor and taste and crunch!

I’ve tried many different things to make batter to fry in, but so far, this has been the best, I think. It’s really pretty hard to make a bad batter though (in my opinion)… so if you interchange a different flour, it’ll probably turn out fine.  Just keep in mind that different flours (like almond meal) may brown faster or slower than all-purpose, so just keep an eye on it.

Ingredients:

  • 2 lg sweet onions
  • 1 1/4 cup all-purpose flour (I used GF)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 1 cup milk, as needed (my first batch i needed the full cup, the 2nd I didn’t. Pour in by 1/4 cup)
  • Seasoned salt to taste (I used Lowry’s)
  • 1/4 tsp pepper
  • 1 qt. oil for frying, or as needed (I used half veg/half olive)
Heat oil to about 350 degrees. Cut the onions into strips/rings about 1/2 inch thick, and set aside. In a bowl, mix together the flour, baking powder, and salt. Next, coat the onion slices in the flour mixture. Whisk the egg and milk into the flour mixture. Dip the floured rings into the batter to coat. Set on wire rack (I used a cookie rack with a cookie sheet underneath for easy clean up) until batter stops dripping.

Deep fry, a few at a time, for about 3 minutes, or until golden brown. Remove and place on paper towels to drain. Season with seasoning salt and serve!! Yum! And then to make the breaded chicken I did the same process, exactly the same, with the exception of cooking/frying it for about 3-3 1/2 minutes. (Make sure to cut one at the widest to make sure it’s done! If not, add more time to your batches, if it’s done, continue on!) They were sooo, sooo yummy. When I make these, I normally make enough of them to freeze half, but my children ate soooo many of them, there was enough for next day leftovers, but that was it! Did I mention that next time I want to try making mozzarella sticks?? (I’d use the same recipe!) They are a favorite of mine! Friday’s are kind of our make something super yummy night and I look forward to it every week! And I have a great idea for tomorrow….and I’ve already bought the onions!

I like this one, because one of the chicken pieces looks like a peace sign!

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