Honey Mustard Chicken

8 drumsticks or thigh pieces
4 tablespoons whole grain mustard
4 tablespoons honey
salt and pepper

Preheat oven to 190°C/375°F Put chicken in a roasting pan in a single layer. Mix together mustard and honey, salt and pepper. Brush over chicken. Cook for approx 30 mins or until juices run clear.

Herb-Stuffed Pork Chops

1 garlic clove, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 (8-oz.) bone-in rib pork chops (1 inch thick)
1 oz. provolone cheese, thinly sliced
3 tablespoons chopped fresh basil
1 teaspoon olive oil

1. In small bowl, stir together garlic, rosemary, thyme, salt and pepper.

2. With small knife, make horizontal slit in each pork chop to create a pocket, being careful not to cut all the way through. Fill each pocket with cheese and basil; brush with oil. Rub rosemary mixture over chops.

3. Heat grillpan or heavy medium skillet over medium-high heat until hot. Add pork; cook 10 to 12 minutes or until chops are pale pink in center, turning once.2 servings

Irish Herbed Potatoes

2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl. In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings.

Japanese Teriyaki Chicken Wings

1 1/2-2 lbs chicken wings (about 16 pieces)
1/2 egg, beaten
1/2 cup flour
2 tablespoons butter
2 tablespoons olive oil

Chicken wing Sauce:
1 1/2 tablespoons soy sauce
1/2 cup sugar
1/2 teaspoon
Accent seasoning (optional)
1/4 cup water
1/4 cup vinegar

In a small bowl combine the sauce ingredients and stir until sugaris dissolved.Cut wings in half and discard tip, dip in beaten egg and then inflour, fry in butter and olive oil until golden brown and crispy.Add butter and olive oil as needed.Put fried wings in a casserole dish and pour sauce over top. Bake uncovered 350 for 1 hour, turning over every 20 minutes.

Note: sauce can be doubled so as to have some for dipping or pourover rice.

Artichoke-Dilled Potato Salad

3 lb. whole tiny new potatoes
1 cup mayonnaise
2 Tbsp. red wine vinegar
2 Tbsp. Dijon style mustard
1 Tbsp. lemon pepper, seasoning
1 Tbsp. fresh dill, snipped or 2-3 t. dried dill weed
4 hard cooked eggs, peeled and chopped
2 jars marinated artichoke hearts, drained and sliced
3/4 cup sliced red onions
1/2 cup thinly sliced celery

Scrub potatoes under running water. Cook unpeeled potatoes, covered, in boiling water (lightly salted), 20 minutes or until just tender. Drain and cool. Cut in halves or quarters. Stir together mayonnaise, vinegar, mustard, lemon pepper, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and celery. Cover and chill 4-24 hours. Stir gently before serving.