Friday, February 1, 2008

Tonight's specials

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>


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lisa41076 said...

Maple glazed chicken roll -ups, mmmmmmmm, Hugs Lisa

rdautumnsage said...

Sounds delicious! I've used Maple syrup and honey with a bit of mustard mixed in for a glaze for carrots or brussel sprouts. It's actually a Victorian principle to use maple syrup, honey and fruit for flavoring in recipes. It's were I first got the idea to use it for flavoring.

Every Holiday I make a Turkey and Doc drools over it. Instead of putting stuffing inside the Turkey I cut up oranges and apples, onions, red peppers (optional I know Ken doesn't like peppers) Mix it in a bowl of Apple Juice or OJ throw in seasoning to spice it up (Italian Seasoning, Pepper, Onion Salt, Sage, a few others I can't remember off hand) Put it in the cavity of the Turkey and seal it up. As it cooks the juice leaks out and I use it to Baste the Turkey....I have never had a dry Turkey yet. The juice and fruit keep the Turkey moist and absolutely delicious. I use the excess runoff of the juice  with stock for gravy. You end up with a sweet , tart gravy with it. Talking about the Victorian recipes made me think to include this.... Oh, yeah I'm long winded (winks) Hugs, Indigo

luvrte66 said...

Indy, oh YUM! Your turkey and stuffing sounds so good!

My favorite way to make carrots is to cook them in water, drain them, then add a little butter and maple syrup for a glaze.

Hey, I'm getting hungry!


queeniemart said...

i only use syrup for pancakes.....i have never thought to use it for anything else. I would love to see the pics from your road trip with Ken!

luvrte66 said...

Lisa--maple syrup, combined with various other things, makes for a great dressing and marinade. It's good stuff!

When we do Route 66, believe me...there will be TONS of pictures! I've got quite a few from my short trip with Cousin Shane, but they aren't on this computer. Hmm, I might have to work on that!


buckoclown said...

Indigo, I am touched that you remembered that I do not like peppers :o)

Our Route 66 trip will be within the next several years.  We have been saving for five years, and are just about there :o)

deshelestraci said...

Dinner sounds yummy!