For your dining pleasure, tonight I will be serving Maple Glazed Chicken Rollups.
Since I had an unexpected day off, I figured I'd better step it up a bit! I thought I'd try a recipe I got from one of my mother-in-law's cookbooks when we visited at Christmas. You flatten boneless, skinless chicken breasts (I get to use my meat mallet...YES!), then put a little stuffing mix inside and roll 'em up. You put them on top of more stuffing mix, then drizzle a glaze of orange juice, maple syrup, soy sauce, and garlic over the whole thing. Sounds pretty good to me--we'll see!
Does anyone else use maple syrup for cooking? I use it every so often, for dressings, marinades, etc. We aren't pancake or waffle people at home, so we don't use it for that. My maple "sirup" (I'll explain in a moment) source is Funks Grove Maple Sirup, a place in Illinois on Route 66. They use the old spelling of syrup. I order a gallon every year, and it's just the best stuff. It's not thick like what you buy in the store, it's thin and pure, and it's yummy goodness! Cousin Shane and I took a short trip, from Chicago to a little past St. Louis, on Route 66 back in 2001, and one of our stops was Funks Grove in Shirley, Illinois. We encountered two motorcyclists from Germany who were doing the Route 66 experience. Very cool!
In a couple of years, Ken and I will take some time and drive the whole thing. And we will most certainly get our kicks! <grin>