Showing posts with label Dachshund parade. Show all posts
Showing posts with label Dachshund parade. Show all posts

Thursday, December 31, 2015

Chicken with Honey and Molasses Sauce

LUCY BURDETTE: As you know by now, I'm on a desperate search for low-salt/sodium recipes that are TASTY! This chicken was originally found in Cooking Light and marketed as drumsticks for kids. I changed the drumsticks to thighs, eliminated the salt, upped the garlic and added scallions, and served it to adults. It's pretty sweet--next time I might cut back on the honey just a bit, and increase the mustard. (In fact, if you're worried about the sodium in the Dijon mustard, use Grey Poupon Savory Honey Mustard, only 5 mg of sodium per teaspoon!)


1 tablespoon brown sugar
2 tablespoons water

2 tablespoons honey

2 tablespoons balsamic vinegar

1 tablespoon Dijon or honey mustard 

1 tablespoon molasses

3 cloves of garlic, minced
handful of scallions, chopped 

1 teaspoon olive oil
4 skinless, boneless chicken thighs

Whisk together the first 6 ingredients. Saute the garlic and scallions in a skillet with the oil, then add the chicken thighs. Saute until brown on both sides.

Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes.  

Take the cover off and raise the heat so the sauce reduces a bit. Serve with brown rice or noodles and a green vegetable. 

One nice thing about this recipe--it's not labor intensive, and you could make ahead and then warm it up. Meanwhile, you can head off to the New Year's Eve day dachshund parade! As Tonka and I love to do. Well, I love it, Tonka tolerates...this is me with my character, Steve Torrence. Yes, that's a giant hot dog on my head...

And how could you forget...

KILLER TAKEOUT is coming next April, but available for pre-order today!

And you can follow Lucy on Facebook,
and Instagram!

Thursday, January 10, 2013

Company Baked Ham

LUCY BURDETTE: Key West is such a fun town--you never know what wacky event will turn up. On New Year's Eve day they hold their annual Dachshund parade, otherwise known as the Wiener Wonderland! I couldn't miss that, even with company coming for dinner. So I pulled out my simple but delicious recipe for baked ham.  

Yes, it's easier to order a spiral ham from the deli, but I promise you this ham is more tasty than most and not that much trouble either. It's ideal for a holiday centerpiece or even part of a party buffet--a Superbowl party would be a perfect venue.


*1 semi-boneless ham, 4 to 6 pounds
*generous handful of whole cloves
*several tablespoons of smooth Dijon mustard (I cannot swear to the results if you use the bright orange stuff that goes on hot dogs--see photo at top!)
*about 3/4 cup brown sugar
*1 6 oz can pineapple chunks in juice
*1/2 jar marmalade (I used orange, but peach would be nice too) 

Remove the casing from the ham and nestle it into a large baking pan. Score the fat/skin covering into artistic diamonds with a sharp knife. Push whole cloves into the diamond intersections so the ham is generously studded with cloves. 

Now spoon some mustard into a small bowl and with a knife or spatula, frost the studded ham with mustard, taking care not to dislodge your cloves. Next pat a layer of brown sugar all over, creating a mustard/sugar paste.

Now bake the ham for half an hour in an oven preheated to 325 degrees. Meanwhile, combine the pineapple in its juice and the marmalade in a small pan and heat on low until the marmalade dissolves. 

Then begin to baste the ham every 15 to 30 minutes with the pineapple mixture. (If you like, you could add a splash of rum to the pineapple, but I like it fine without.) Bake it for about an hour longer, then slice and serve--maybe with your favorite scalloped potatoes or even potato salad.

There will be lots of leftovers (unless you've invited the whole neighborhood!), so you'll be well-positioned for split pea soup, ham and cheese omelets, or a platter of Cuban sandwiches!

Did you know that the third Key West food critic mystery, TOPPED CHEF, is available for pre-order now? 

And please, while your ham is baking, don't forget to "like" Lucy on Facebook and follow her on twitter!