I made these for dinner last nite and used bone-in, skin-on breasts. DH couldn't say enough about them. Just loved them. So much that he thought they deserved a glass of wine, and he doesn't drink! Once in very long while he will have a glass of wine, when the meal is special. So we did. This is out of yesterday's local paper. Grilled Chicken Thighs in Hot and Sour Glaze (The Record) 10 to 12 skinless chicken thighs (your choice of bone-in or boneless) 15 ml (1 tablespoon) vegetable oil 1 or 2 cloves garlic, finely chopped 125 ml (half a cup) dry red wine 30 ml (two tablespoons) soy sauce 15 ml (one tablespoon) wine vinegar 5 ml (one teaspoon) hot sauce (adjust amount to taste) Heat the grill or barbecue. In a frying pan, heat the oil on medium-high and brown the meat several pieces at a time. Set aside on a plate and do the next batch until all are done. Throw the chopped garlic into the hot oil, it will quickly turn to a pale gold. As soon as it does, pour in the wine, soy sauce, vinegar and hot sauce. Stir as it sizzles and let it boil for a few moments, then turn off the heat. Pour the sauce into a small bowl, saving about 3 tablespoons for your final glaze. With a fork, pierce the chicken meat in several places. Then use a brush or small spoon to cover the meat with the remaining sauce. There will be some left over. Arrange the chicken thighs on a baking sheet under the grill in your oven, or on your barbecue, and grill another 10 to 15 minutes or until well browned. Every few minutes, brush more sauce onto the chicken. Arrange cooked chicken on a serving dish and brush the rest of the sauce on top. Makes 2 large servings, with leftovers for next day.

Mandarin Grilled Chicken Salad (Style at Home magazine) 2 boneless, skinless chicken breasts 3 garlic cloves, crushed 1 lemon, juiced 3 tablespoons olive oil 2 teaspoons dried oregano 2 small cans mandarin oranges 1 avocado 1/2 cup sliced almonds, toasted 4 large Romaine leaves, cut into bite size pieces 1 In a small bowl, whisk the lemon juice, olive oil and oregano until well combined. Add the crushed garlic. Place the chicken breasts into a ziploc bag and pour the marinade over the chicken in the bag. Tightly close the bag and shake to make sure the marinade is well distributed. Leave to marinade in the fridge for 30 minutes to 1 hour. 2 Set a pan on medium heat and add a good drizzle of olive oil. Once the oil is hot, add the chicken breast to the pan, discarding any leftover marinade. Season with a good pinch of salt and pepper. Leave untouched for about 4 minutes, turn over and season again. Cook for another 4 minutes or until the chicken is just cooked through. Remove from heat and reserve. 3 In your serving bowl, add the chopped romaine. Dice the chicken into bite size pieces and add to the salad. Drain the mandarin oranges and add them in. Cut the avocado into bite-size cubes and add them in. Add the vinaigrette a few minutes before serving and top with the almonds. Vinaigrette 2 teaspoons Dijon mustard 3 tablespoons lemon juice 4 tablespoons extra virgin olive oil Salt and freshly ground pepper In a small bowl whisk together the Dijon mustard and lemon juice. Once the mixture is homogeneous, add the olive oil and whisk until smooth. Add a good pinch of salt and pepper.

Luckygardnr, I made the creamed cabbage recipe you posted yesterday and it was delicious. The nutmeg gave it just the zip it needed. Next time I'll try it using 1/2 and 1/2 and add some grated cheese. The cream really thickened nicely. This is my mother's recipe. She and I both won championship ribbons in the pie category at our county fairs in Indiana. I used her lard crust recipe, too. MOTHER'S PEACH PIE 5 c. sliced fresh peaches 1-1/2 c. sugar 4 Tbsp. flour 1 Tbsp. lemon juice 1 Tbsp. orange juice 1 tsp. grated orange rind Double pie crust Mix all ingredients together and pour into a pie shell. Top with second crust and bake on center rack at 450 for 10 minutes. Then reduce heat to 375 and bake for 30 minutes.

I would replace the cilantro with parsley Roasted Chicken Thighs and Yukon Gold Potatoes (Fine Cooking) 3 Tbs. unsalted butter, softened 1 Tbs. minced peeled fresh ginger 1 Tbs. finely grated lemon zest 2 cloves garlic, minced 1-1/2 tsp. ground coriander 1-1/2 tsp. ground cumin Kosher salt and freshly ground black pepper 2 Tbs. coarsely chopped fresh cilantro 8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin 2 medium Yukon gold potatoes (12 oz.), each cut into 8 wedges 1 lemon, ends trimmed and cut into quarters Heat the oven to 425F. Stir together the butter, 2 tsp. of the ginger, 2 tsp. of the lemon zest, half the garlic, the coriander, the cumin, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. In another small bowl, stir together the cilantro, the remaining ginger, lemon zest, and garlic to make the gremolata garnish. Set aside. Smear the butter mixture under the skin of the chicken thighs. Arrange the chicken skin side up on one end of a large rimmed baking sheet. Sprinkle lightly with salt. At the other end of the baking sheet, toss the potatoes and lemon wedges with 1/2 tsp. salt and 1/4 tsp. pepper and spread into a single layer. Roast for 20 min. Baste the chicken with the pan juices using a brush, and flip the potatoes and lemon with a spatula. Continue to roast, basting the chicken and flipping the potatoes every 10 min., until the chicken and potatoes look crisp and deeply golden, about 30 min. more. Stir the potatoes and lemon, transfer to a serving bowl with a slotted spoon, and gently stir in half of the cilantro gremolata. Baste the chicken and transfer with tongs to a serving platter, sprinkle with the remaining gremolata, and serve hot.