Tuscan Chicken Wings!

While Parker and I were out Christmas shopping, we ate at Bertucci's and I had their Tuscan Chicken Wings. They were terrific, so I asked our waiter for the recipe. He said he was not supposed to give it to me - but he did anyway. I made them and they were a hit!

I usually buy whole chicken wings and cut them into pieces. (I do not use the tips and I also cut off any excess fat.)

Ingredients:

Chicken Wings
Fresh Squeezed Lemon Juice
Fresh Rosemary
Garlic Salt
Grill Mates® Montreal Chicken Seasoning

Directions:
Marinate chicken wings in the lemon juice and Rosemary over night or at least a couple of hours.

Get grill ready - I usually brown the wings and then move them off the direct heat until tender.
While grilling sprinkle the wings with the garlic salt and Montreal Chicken Seasoning.

Serve warm.

Popovers

A friend of ours, Judy Jacobson made popovers that were great, so I asked for the recipe.
When I got it - I made them right away and they were the easist thing to make and they turned out perfect!

Ingredients:
1 1/2 tablespoons butter melted, plus softened butter for greasing pan
1 1/2 cup all-purpose flour
3/4 teaspoon kosher salt
3 large eggs at room temperature
1 1/2 cups whole milk at room temperature

Directions:
Preheat over to 425.
Grease pan.
Put pan in the oven for 2 minutes to preheat.
Whisk togethr flour, salt, eggs, milk and melted butter until smooth. The batter will be thin.
Fill the popover pans half full and bake for 30 minutes.
Don't peek.

Three secrets to great popovers: make sure pan is hot before you pour in batter; fill each section not more than 1/2 full; don't peek.


I got the pan from Sur la Table.