Tasty Thai Fried Chicken

12 chicken legs, thawed, skin on

marinade:
1/2 c honey mustard
1/2 c sweet chili sauce
2 eggs, beaten

4 c panko bread crumbs (for breading)

vegetable oil for frying

Kosher salt for seasoning

1. Place legs into large ziplock baggie
2. Cover with marinade
3. Let rest in fridge for at least 4 hrs
4. Heat oil to 350 degrees F.
5. Heat oven to 324 degrees F.
6. Remove legs from the baggie and dredge completely in panko
7. Gently place into fully heated oil until golden brown, turning half-way through if necessary
8. Place on cooling rack set above a jelly roll pan
9. Repeat all steps until chicken is all fried
10. Place chicken into oven
11. Cover with aluminum foil
12. Bake for 30 minutes or until juices run clear.

Hungarian Goulash with Pearl Barley

This is a great way to use up your zucchini… It's great the first day, and even better the second. I happen to like it served with Italian cheese blend on top.

Serves about 12-14 people

2 Tbsp olive oil
1 Tbsp butter
1 large sweet onion, diced
3 Tbsp garlic, minced
2 pkgs quartered mushrooms
2 cans (6 oz ea) tomato paste
2 cans (12 oz ea) diced tomatoes
4 cups water
2 Tbsp dried oregano
1 Tbsp dried thyme
1 lb beef stew meat, chopped into bite-sized pieces
½ lb ground turkey, browned
½ lb ground pork, browned
2 cups uncooked pearl barley
3 cups chopped zucchini
Salt and pepper to taste

Heat olive oil and butter in a large, thick-bottomed stockpot.

Sauté onions until glassy, then add garlic and mushrooms.

Cook until mushrooms are tender

Add tomato paste, let sauté, and stir completely into mix.

Add canned tomatoes and seasonings.

Add the water and meat.

Stir to combine, and add the pearl barley.

Stir again, and cover for about 15 minutes on low.

Add zucchini, stir, and cover for another 5-7 minutes.

Serve.

Zucchini Bread

Heaven knows, I'm a cook... I don't bake. In fact, practically everything I stick in the oven normally either under- or over-cooks, and usually in about half the time that the recipe calls for.

Imagine my surprise and delight to be zucchini-ditched AND find a recipe on All Recipes.Com that worked for me!! So, without further adieu, here's the recipe. Enjoy!

3 Eggs
1 c vegetable oil
2 c sugar
2 c grated zucchini
3 c all purpose flour
3 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 c chopped nuts (optional)

Pre-heat oven to 325.

Grease and flour two 8x4 pans

In a large bowl, beat eggs until light and frothy. Add oil and sugar, then add zucchini and vanilla.

In another bowl, combine remaining ingredients thoroughly, then fold gently into the wet mix until just barely combined.

Divide mix between the two pans.

Bake 60-70 mins or until done.