Michele's Cookbook

3 lb. frozen chicken wings, thawed

1 c. zesty Italian dressing

2 c. grated Parmesan cheese, divided

     Place thawed chicken wings in a large bowl.  Pat them dry with paper towels to remove excess moisture.  Add zesty italian dressing to wings and toss to coat.  Cover with lastic wrap and marinate in refrigerator for 30 minutes.  Preheat oven to 425.  Place a wire rack on large baking sheet or roasting pan.  Place 1 1/2 cups Parmesan cheese in a shallow dish; roll marinated wings in Parmesan cheese to coat.  Place Parmesan coated wings on wire rack and bake for about 30 minutes.  Remove wings from the oven and turn them over.  Sprinkle the remaining Parmesan cheese atop wings and return to oven for 15-20 minutes until golden brown and internal temperature reaches 165.  Remove wings from oven and serve hot.

1 medium onion, sliced

6 cloves garlic, peeled

3-pound chicken

2 tablespoons softened butter

1/4 teaspoon ground thyme

1/4 teaspoon ground sage

1 tablespoon chopped fresh parsley

Salt and freshly ground black pepper

1/2 cup water

     Preheat the oven to 375 and lay the onion slices and garlic cloves in a baking dish.  Rinse the chicken and pat it dry.

     Mix the butter wih the thyme, sage and parsley and spread it under the skin of the breasts and thighs, you will need to loosen the skin first by lifting up the flap of skin and sliding your fingers under it.  Lay the chicken in the pan, breast-side up, on top of the onions and garlic and sprinkle with salt and pepper.  Pour the water into the pan. 

     Bake for 50 minutes.  Rotate the pan, raise the temperature to 450, and bake for another 30 minutes or until an instant-read thermometer inserted into the thigh reads 170.

16 chicken drumsticks

Salt and pepper

4 Tbsp. unsalted butter, melted and cooled

1/4 cup fresh lime juice

1 Tbsp. chili powder

1 clove garlic, chopped

1 tsp. sugar

     Preheat oven to 400.  Rinse drumsticks, pat dry and season with salt and pepper.  Place in a flat layer in 2 large baking pans.

     Mix remaining ingredients.  Pour over drumsticks; turn them to coat.  Cover with foil; bake 15 minutes.  Remove foil, turn drumsticks; bake until cooked through, 35 minutes, basting often with pan juices.  Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate to serve cold.

3/4 cup water

4 green onions, chopped

2 tablespoons canola oil

1 tablespoon hot pepper sauce

4 teaspoons ground allspice

3 garlic cloves, minced

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground nutmeg

4 boneless skinless chicken breast halves (4 ounces each)

     In a small saucepan, combine the first 9 ingredients; bring to a boil.  Reduce the heat; simmer, uncovered, for 10 minutes.  Cool to room temperature.

     Pour 1/2 cup marinade into a large resealable plastic bag; add chicken.  Seal bag and turn to coat; refrigerate overnight.  Transfer remaining marinade to a small bowl; cover and refrigerate for basting. 

     Coat the grill rack with cooking spray before starting grill.  Drain and discard marinade.  Grill the chicken covered, over medium heat for 4-7 minutes on each side, or until a meat thermometer reads 170*, basting occasionally with reserved marinade.

1/2 cup yellow cornmeal

1/2 cup flour

1 1/2 teaspoons salt

1 1/2 teaspoons chili powder

1/2 teaspoon dried oregano

1/4 teaspoon pepper

3 to 3 1/2 pound fryer, cut up

1/2 cup milk

1/3 cup butter, melted

     Combine cornmeal, flour, salt, chili powder, oregano and pepper.  Dip chicken pieces in milk, then roll in cornmeal mixture.  Place in greased 9x13 baking pan.  Drizzle with melted butter.  Bake uncovered at 375* for 50-55 minutes.

1/3 cup olive or vegetable oil

3-4 pounds chicken parts

1 cup dry white wine

1 cup minced fresh parsley

1-2 tablespoons minced fresh garlic

1 bay leaf

Salt and pepper to taste

     Heat the oil in a large skillet.  Saute the chicken, turning, for about 5 minutes, or until golden on all sides.  Add all remaining ingredients and bring to a boil.  Reduce heat and simmer, uncovered, about 35-40 minutes, until chicken is tender.  Remove bay leaf before serving.

2 tablespoons extra-virgin olive oil

2 pounds ground chicken or turkey breast

1 carrot, peeled and chopped or grated

2 stalks celery, chopped

1 yellow onion, finely chopped

2-3 cloves garlic, finely chopped or grated

Salt and freshly ground black pepper

2 tablespoons red wine vinegar

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1/4 to 1/3 cup hot sauce

1 cup tomato sauce

1 cup chicken stock

8 good quality burger rolls, split and toasted

1 cup blue cheese crumbles

2 large dill pickles, chopped

     Heat a large skillet with extra-virgin olive oil over medium-high heat.  Add meat and break it up with a wooden spoon, cook 5-6 minutes.  Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7-8 minutes more.  In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock.  Pour into the pan and stir to combine.  Simmer a few minutes more.  Pile Sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

3-4 pound chicken

1 garlic clove, peeled and halved

Fresh ground pepper to taste

1/4 cup butter

1 tablespoon dried tarragon

1 tablespoon chopped fresh parsley

     Preheat oven to 350*.  Trim excess skin and fat from chicken.  Rub chicken all over with garlic; lightly sprinkle with pepper.  Place chicken, breast-side up, on a rack in a shallow roasting pan.  In a small saucepan, melt butter; stir in tarragon and parsley.  Bake chicken for 1 1/2 to 1 3/4 hours or until done and golden brown, basting with herb mixture every 15 minutes.  Juices should run clear when chicken is pricked with a fork.

4 boneless skinless chicken breasts

Seasoned flour

Oil for frying

8-ounce carton sour cream

16-ounce jar salsa

Rice or pasta

     Dredge chicken breasts in flour, and fry in oil until slightly browned on each side; drain.  Mix sour cream and salsa together and pour over chicken.  Simmer with lid on for 20 minutes; serve over rice or pasta.