Working Mom to Homemaker

Embracing The Change

Teriyaki Chicken Wings

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Yield: 4 servings
PREP: 5 minutes
COOK: 1 hour 15 minutes

TIP: An alternative method is to deep fry the wings and then cover them with the sauce mixture.


5 lbs chicken wings
10 ounces soy sauce
1 lb dark brown sugar


1. Preheat oven to 350`F
2. Mix soy sauce and brown sugar together, brush on both sides of the wings, then pour over wings in pan.
3. Cook in a roasting pan/cookie sheet with a “lip” so the sauce doesn’t spill and make a mess of the oven and cook for 1 hour
4. Flip the wings after about 40 mins
5. When done cooking, throw all the gooey sauce into the crock-pot with the wings and simmer on low heat for as long as you want. (around 10 mins) (This step is optional. Only if you want extra tender chicken.


November 30, 2012 Posted by | Main Dishes | Leave a comment

Pan-Roasted Chicken With Lemon-Garlic Green Beans

I like dishes like this because it’s like a whole meal in one. You get the meat, potatoes and a veggie all at the same time in one dish. The only thing I noticed with this recipe is the high flavor of lemon. The next time I make this, I will not be putting as many lemons as the recipe calls for. But who knows, because knowing me, I probably did something wrong. Either way, if you don’t want a strong lemon flavor, don’t use this many lemons!




Serves 4| Hands-On Time: 15m| Total Time: 1hr 15m



  1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
  3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

November 30, 2012 Posted by | Main Dishes | Leave a comment

Best-Ever BBQ Chicken


Yield: 3 servings
PREP: 15 minutes
COOK: 16-16 minutes


¼ cup ketchup
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons firmly packed light brown sugar
1 clove garlic, minced
¼ teaspoon black pepper
3 skinless chicken thighs
3 skinless chicken legs


1. Preheat grill to medium heat or turn on broiler. Place a rack
3. inches from the heat
2. Combine the ketchup, vinegar, Worcestershire sauce, brown sugar and garlic in a small saucepan. Mix well.
3. Bring mixture to a boil over medium-high heat. Cook stirring constantly, until thickened, about 3 minutes.
4. Remove from heat and stir in black pepper
5. Brush some of the ketchup mixture on one side of the chicken. Place the chicken, sauce side down, on the grill (or sauce side up under the broiler). Grill or broil, turning and basting with the remaining sauce, until the chicken is cooked through and the juices run clear when pierced with a knife. 6-8 minutes per side.

November 30, 2012 Posted by | Main Dishes | Leave a comment

Southwestern Chicken & Corn Dinner



Yield: 5-6 servings
PREP: 15 minutes
COOK: 50-55 minutes
GRILL: 25-30 minutes

TIP: Use oven mitts and a knife to cut bag open. Fold back top for steam to escape.


1 Reynolds Hot Bags foil bag, large size
1 tablespoon flour
9 bone-in, skinless chicken pieces
4 teaspoons Mexican seasoning blend, divided
3 ears of fresh corn on the cob cut in pieces
1 medium green bell pepper, cubed
1 medium red bell pepper, cubed
1 medium onion cut in eighths


1. Preheat grill to medium-high OR oven to 450`F
2. Place bag in a 1-inch deep pan
3. Sprinkle flour inside bag. Coat chicken with half of seasoning.
4. Arrange chicken and vegetables in bag in an even layer. Sprinkle remaining seasoning over vegetables.
5. To seal, double fold open end of bag.
6. Leave bag in pan when transporting to and from grill and oven.
7. To cook, slide bag onto grill or leave in pan and place in oven.
8. Grill 25-30 minutes in covered grill OR bake 50-55 minutes in oven.



November 30, 2012 Posted by | Main Dishes | Leave a comment

Beer-Braised Chicken


Yield: 4 –6 servings
PREP: 15 minutes
COOK: 5-7 hours


4-6 boneless chicken breast halves
1 can (12oz beer)
1 cup chili sauce
4-6 medium potatoes, peeled and cut in
2-inch chunks
2 ribs celery, sliced
4 carrots, peeled & sliced
1 medium onion, sliced
¼ cup flour, mixed with a little cold water to make a smooth paste
fresh chopped parsley, to garnish, optional


1. Combine all ingredients except flour mixture in slow cooker.
2. Cover and cook on LOW for 5-7 hours, until chicken is cooked through but still moist.
3. Add flour and water paste to the sauce during the last 30-45 minutes.
4. Continue cooking, covered, until sauce is thickened.
5. Arrange vegetables and meat on large serving platter. Serve sauce separately. Garnish with parsley, if desired.

November 30, 2012 Posted by | Main Dishes | Leave a comment

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