Herb Chicken with Roasted Garlic 

Ingredients:

• 3 to 3 1/2 pounds of cut up broiler fryer chicken
• 1/2 cup of dry white wine or chicken broth
• 1/4 cup of lemon juice
• 1 tablespoon of fresh or 1 teaspoon dried thyme leaves
• 1 tablespoon of fresh or 1 teaspoon crumbled dried rosemary leaves
• 1 tablespoon of chopped fresh or 1 teaspoon dried sage leaves
• 1/2 teaspoon of salt
• 3 medium bulbs of garlic

Preparation:

1. Heat oven to 375 degrees

2. Place chicken in uncreased rectangular pan 13x9x2 inches.

3. Mix remaining ingredients except garlic, pour over chicken.

4. Cut 1/2 inch off top of garlic herbs.

5. Place garlic, cut side up in pan with the chicken.

6. Cover and bake for 30 minutes then turn chicken.

7. Bake uncovered for 20 to 30 minutes long, or until juice of chicken is no longer pink when centers of thickest pieces are cut.

7. To serve gently squeeze garlic out of gloves over the chicken.

8. Serve with pan juices, service with boiled or mashed potatoes.

Thai Coconut Chicken Wings 

This delicious dish is easy to make and it works perfectly as either an appetizer or as a main course. Its thick, sweet sauce has a great exotic taste reminiscent of the finest Asian cuisine!

Ingredients:

• 3 tablespoons vegetable or light olive oil
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 teaspoon mild curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon grated lemon zest
• 1 cup coconut milk
• 3 pounds chicken wings
• 1 cup flaked sweetened coconut

Preparation:

1. In a large bowl mix the vegetable oil, soy sauce, sugar, curry powder, salt, black pepper and the lemon zest. Then, place half of the mixtures dived evenly in two separate plastic containers and refrigerate them.

2. Cut off the tips of the wings (You can save these and use them for other dishes) and then halve them at the joints. Put them in the bowl and mix them thoroughly with the marinade. Then cover the bowl with a plastic wrap and refrigerate it for at least an hour. (The more that you leave it in the better!)

3. Toast the coconut milk in a skillet for about ten minutes until it turns golden brown. Allow the flakes to cool and crumble them with your fingers and then put them aside for later.

4. Grill the wings for about 9 minutes on each side. Usually they don't need to be turned more than once but you should do it until the meat is no longer pink on the inside. Baste the wings each time that you turn them with the marinade that you saved in the first container. While the wings are cooking heat the second container of marinade in a saucepan.

5. Once the wings are cooked place them in a platter and coat them with the warm marinade. Finally, sprinkle them with coconut flakes and serve them right away.

Tropical Cucumber Salad 

This dish takes you south of the border for a taste of the tropics! It's tasty, easy to make and great for you!

Ingredients:

• 3-5 teaspoons fish sauce
• 1 teaspoon freshly grated lime zest, plus more for garnish
• 2 tablespoons lime juice
• 1 tablespoon canola oil
• 2 teaspoons light brown sugar
• 1 teaspoon rice vinegar
• 1/4 teaspoon crushed red pepper
• 1 medium English cucumber, cut into 3/4-inch dice
• 1 avocado, cut into 3/4-inch dice
• 1 mango, cut into 3/4-inch dice
• 1/4 cup chopped fresh cilantro

Preparation:

1. In a large bowl whisk the fish sauce, lime zest, lime juice, brown sugar, oil, vinegar and crushed red pepper until they combine.

2. Add avocado, cucumber, cilantro and mango and mix them gently until they are coated with the marinade.

3. Serve garnished with lime zest.

Invigorating Vegetable Soup 

This hearty broth will revitalize and refresh the entire family. You just can't go wrong with some good old fashioned soup!

Ingredients:

• 2 tbsp. olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 3 medium tomatoes, peeled and chopped
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1 large red pepper, cut into thin strips 1-1/2 inches long
• 1 large green pepper, cut into thin strips 1-1/2 inches long
• 1 stalk celery, cut into thin strips 1-1/2 inches long
• 1 medium zucchini, cut into 1/2 inch cubes
• 2 tbsp. chopped fresh basil
• Salt and pepper to taste

Preparation:

1. In a large pot cook the oil in average heat. Add the onion and the garlic and fry for about four minutes. Throw in the chicken stock and the tomatoes. Bring to a boil and then reduce the heat.

2. Allow it to simmer for 10 minutes and then add the peppers, corn, celery, basil, zucchini, salt and pepper. Bring to a boil again and reduce the heat.

3. Allow to simmer until the vegetables are tender. (this shouldn't take more than 15 minutes)