Posts tagged ‘Good Housekeeping’

November 15, 2011

Tangy BBQ chicken

Good Housekeeping

Serves: 4

  • 1 cup ketchup
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 cloves garlic, pressed
  • 1/4 teaspoons smoked paprika
  •  Salt
  •  Pepper
  • 4  (3 to 3-1/2 pounds) bone-in chicken-breast halves, skin removed
  • 4  (1 1/2 pounds) chicken drumsticks, skin removed
  •  Coleslaw, for serving

Spray 6-quart slow cooker bowl with nonstick cooking spray.

In medium bowl, with wire whisk, stir together ketchup, mustard, vinegar, Worcestershire sauce, garlic, smoked paprika, and 1/8 teaspoon freshly ground black pepper; transfer half of sauce to slow cooker bowl.

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; add to slow cooker bowl. Spoon remaining sauce over and around chicken to coat. Cover with lid and cook on high 4 hours, or until chicken is no longer pink.

Transfer 2 chicken breasts to container; refrigerate up to 3 days. Transfer remaining chicken to serving platter. Whisk cooking liquid until well mixed; drizzle over chicken. Serve chicken with coleslaw and any remaining sauce.

*Chef’s note: Yum! This was a nice alternative to sweet barbecue sauce, and the slow-cooker process made the chicken so tender I ate it off the bone with a fork. Nice vinegary sauce.


June 28, 2011

Citrus scallops

Good Housekeeping

Serves: 4

  • 1 lemon
  • 1 lime
  • 1 1/4 pound sea scallops, rinsed
  • 3 teaspoons olive oil
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon Dijon mustard
  • 1 bag (5 to 6 ounces) baby greens
  • 1/4 cup fresh parsley leaves, chopped

From lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. From lime, grate 1/4 teaspoon peel and squeeze 1 tablespoon juice. Set juices aside. In small bowl, combine peels, salt, and pepper.

Place scallops on paper-towel-lined plate; pat dry. Sprinkle with citrus-peel mixture.

In 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add scallops; cook 6 to 8 minutes or until opaque throughout, turning once. Remove from pan; cover.

To skillet, add 1 teaspoon oil and shallot; cook 3 minutes or until tender. Stir in Dijon mustard and citrus juices, scraping up browned bits; cook 1 minute. Toss sauce with greens; place on plates. Top with scallops and chopped parsley, and serve with whole wheat couscous (to make couscous, follow package directions).

Chef’s note: Nice and light and full of flavor. My scallops didn’t brown like I wanted them to, but it may have been because I used extra zest, which released more liquid. Still great!