The Open Line: January 13, 2018

THE OPEN LINE ~ Saturday, January 13, 2018

½  lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
4  bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
1  tablespoon plus 1 teaspoon extra-virgin olive oil
1  tablespoon chopped sage
1  and 1/2 teaspoons coriander seed
1  and 1/2 teaspoons kosher salt
1  teaspoon black pepper
¼  cup maple syrup
3  tablespoons unsalted butter, cut into cubes
 Large pinch chile powder
1  delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
¼  cup thinly sliced scallions, white and light-green parts 


Step 1  Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.

Step 2  In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.

Step 3  Heat oven to 425 degrees.

Step 4  In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.

Step 5  Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.

Vanilla Crème & Blueberry Fudge
2 tbsp margarine
2/3 cup evaporated milk
1-1/2 cups sugar
¼ tsp salt
2 tsp French vanilla creamer, dry
2 cups mini marshmallows
2 cups vanilla chips (12 oz)
½ cup dried blueberries (cut larger ones in 1/2)
1 tsp vanilla

Combine all in a saucepan accept blueberries.  Bring to a boil.  Boil 3 to 4 minutes.  Add vanilla, marshmallows and vanilla chips, stir until melted.

Add dried blueberries and mix. Put in a foiled lined 8" pan. Chill. Remove from pan peel foil and cut into desired pieces.

The Open Line

The Open Line

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