Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
If I had to pick a theme for this week's column, I'd have to say honey and chicken. With the exception of the bread recipe, each of the recipes this week features one, the other or both.
Then again, if you make this beer bread from Christie Simmons with a honey lager or ale, the theme fits.
The simple beer bread has just three ingredients.
Easy Beer Bread
3 cups Bisquick baking mix
3 tablespoons sugar
1 (12-ounce) can or bottle beer
Mix all ingredients together and pour into greased 9-by-5-inch loaf pan. Allow to rise for 10 to 15 minutes. Bake at 375 degrees for 45 minutes.
Makes 1 loaf.
Also from Simmons are these chicken wings.
"This recipe says it serves four," Simmons writes. "Over the years, as the family grew, I just increased all amounts. I find that if you quadruple the recipe, you can feed two teenage boys."
Glazed Chicken Wings
4 tablespoons soy sauce, divided use
2 tablespoons lemon juice, divided use
1 tablespoon minced fresh ginger
12 chicken wings, tips removed
2 tablespoons honey
2 tablespoons olive oil
Combine 2 tablespoons of the soy sauce, 1 tablespoon of the lemon juice, and the ginger. Pour over chicken, stirring to coat. Refrigerate 30 minutes.
Combine remaining soy sauce and lemon juice, honey, and 1 tablespoon water.
In a wok or large skillet, brown chicken in hot oil; pour off oil. Add honey mixture. Over medium heat, cook covered 5 minutes, or until chicken is glazed; stir occasionally.
Makes 4 servings.
And here's one from Jan Watson for Laura Redford, who requested "family-tested, low-sodium" recipes.
Information provided with the recipe notes that each serving has 290 mg sodium.
Honey-Grilled Vegetables
12 small red potatoes, halved
1/4 cup honey
3 tablespoons dry white wine
1 clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 zucchini, halved lengthwise
1 medium eggplant, cut into 1/2-inch slices
1 green bell pepper, halved
1 red bell pepper, halved
1 large onion, cut into wedges
Cover potatoes with water in a large saucepan. Bring to a boil over medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic, thyme, salt and pepper in a small bowl. Place potatoes and remaining vegetables on an oiled barbecue grill over hot coals. Grill 20 to 25 minutes, turning and brushing with honey mixture every 7 to 10 minutes.
Makes 4 servings.
Jenny Barker sends this chicken salad recipe in response to Sandra Garner's request for a chicken salad like McAlister's Deli. We don't know if this is the same as McAlister's but it sounds delicious.
Honey Chicken Cranberry Salad
4 cups diced cooked chicken
1 1/2 cups diced celery
1 cup sweetened dried cranberries OR fresh sliced strawberries
½ cup toasted pecan halves
1 1/2 cups mayonnaise
1/3 cup honey
¼ teaspoon salt
¼ teaspoon pepper
Mix together chicken, celery, cranberries and pecans. Whisk together mayonnaise, honey, salt and pepper. Add to chicken mixture; stir gently. Garnish with additional cranberries and pecans, if desired.
Makes about 6 cups.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 04/27/2016