Gail's Recipe Station

Sticky Chicken Drumsticks – Slow Cooker (Not yet TNT via Gail) Ingredients 1/2 cup local honey 1/2 cup light brown sugar 1/3 cup balsamic vinegar 1/3 cup low sodium soy sauce 6 garlic cloves, minced 2 tablespoons fresh grated ginger 2 teaspoons sriracha (or other hot pepper sauce) black pepper 10 chicken drumsticks, skin removed and discarded cilantro toasted sesame seeds Instructions In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, sriracha and season to taste with black pepper. Bring to a boil, then lower the temperature and simmer for 5 minutes, until the sugars have dissolved and the sauce is beginning to thicken. Remove from heat and allow to cool for a few minutes. In the bowl of a slow cooker, add the skinned chicken drumsticks and pour the sauce over. Move the chicken around a bit with tongs to coat completely. Put the lid on and cook on high for 4 hours, flipping chicken

Gail's French Onion Soup for One (TNT) 1 tablespoon butter 1/8 teaspoon salt 1 sweet onion, thinly sliced 1/2 teaspoon brown sugar 12 ounces liquid chicken broth 4 ounces liquid beef broth 2 tablespoons red wine (I used Dry Sherry) 1 teaspoon Worcestershire sauce 1/4 teaspoon thyme 1 bay leaf 1 teaspoon balsamic vinegar salt and freshly ground black pepper to taste 1 thick slice of French bread 2 slices (slim) of Swiss cheese, cut into small squares, room temperature Directions: Melt butter in a large pot over medium-high heat. Stir in salt, sweet onion slices, and brown sugar. Cook 20 to 25 minutes, stirring frequently, until onions are caramelized and almost syrupy. Mix chicken broth, beef broth, red wine Worcestershire sauce, thyme, and bay leaf into pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard bay leaf. Reduce the heat to low, mix in balsamic vinegar then season with salt and pepper to taste. Cover and keep ove

Cheeseburger Quiche (TNT) 1 lb ground beef 1/2 onion, chopped 4 slices crisp bacon, crumbled 1 clove garlic, minced salt and pepper to taste 1/2 cup pre-sauteed, thin sliced mushrooms (I use baby Portabella mushrooms) 8 ounces shredded sharp cheddar cheese  3 eggs 1/2 cup mayonnaise 1/4 cup grated parmesean cheese 1/2 cup half-and-half a pinch of Penzey 's Ruth Ann's Muskego Ave Chicken and Fish Seasoning Preheat oven to 350*. Brown ground beef in skillet with onion and garlic. Add salt and pepper to taste.  Drain off fat and mix in crisp crumbled bacon.  Mix well to break up any large clumps.  Press this mixture in the bottom of a deep dish pan or plate.  Sprinkle cheese over beef crust mixture. Combine eggs, mayo, parm cheese, half and half and mix well.  Pour egg mixture over the beef mixture.  Sprinkle a pinch of Penzey 's Ruth Ann's Muskego Ave Chicken and Fish Seasoning over the top of the egg mixture (trust me--this really kicks it up a notch!) .  Bake 40