Marys Community Corner

1 chicken leg (per person), rinsed under cold water and patted dry Salt and freshly ground pepper 1 large garlic clove (per person) Some fresh rosemary leaves Extra-virgin olive oil, for drizzling on chicken 1 large lemon, quartered (per leg) Directions 1. Preheat oven to 375 °F (190°C). 2. In a large roasting pan, arrange the chicken legs skin-side down, but not cramped together. Salt and pepper both sides of the chicken well, leaving the chicken skin-side up. (Don’t skimp on the salt: you should be able to see it clearly on the meat but it shouldn’t look like a heavy snowfall.) 3. Smash the garlic cloves well and tuck one beneath each leg. Sprinkle the rosemary around the pan and again, don’t skimp. Drizzle some olive oil over all, squeeze fresh juice from the quartered lemons over all, and tuck the lemon pieces in among the chicken pieces. If the chicken legs are small, add a small slosh of water or wine (white or red) to the pan to maintain a little moisture until the legs begin to...

At year end (and year beginnings) sometimes we get to organizing ourselves and the question comes up "which statements are required to maintain files and which can I shred?". Here are some helpful tips from Consumer Reports: Keep for a year or less Begin your organizing by setting up a place you can keep your bills until you pay them. As soon as a bill comes in, for example, put it in a folder labeled "bills to pay." Then set an electronic calendar reminder for a time when you're going to sit down and pay them. Store the documents listed below in a file cabinet. You don't need to keep other bills. If you don't pay your bills electronically, now may be a good time to set up online banking. "That way you can schedule your payments in advance, and even set up monthly bill payments for amounts that don't change, like your mortgage, so you won't be late," Denton says. To help avoid identity theft, shred anything you plan to throw away that ...

Ingrediants 8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!) 1 cup water 1/2 cup balsamic vinegar 1/3 cup soy sauce 2 1/2 tablespoons sugar 1 garlic clove, peeled and bruised 1 small hot chili pepper, slit open, seeds removed 1. Place all the ingredients in a saucepan over a high heat. 2. Bring to the boil, then reduce to a simmer for about 20 minutes. 3. Remove any scum that rises to the surface. 4. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze. 5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over. 6. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

Ingredients: 4 boneless chicken breasts, pounded to 1/2 inch thickness 1 egg 1/2 cup milk seasoned bread crumbs 2 to 3 tablespoons olive oil 8 slices mozzarella cheese, or more 1 jar (16 oz) spaghetti sauce Parmesan cheese Preparation: Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with a nice green salad.

INGREDIENTS SERVES  8 2lb leeks  8oz ready to eat prunes (stones removed)  butter salt and freshly milled black pepper  squeeze of fresh lime juice   Cut the tail ends off the leeks, split them in half lengthways and wash them thoroughly. Then shred them finely (about 1/8in or 2-3 mm). Heat a large frying pan over a high heat until very hot. Add the prunes to the dry pan and toss around for 30 to 40 seconds. This brings out the rich flavor of the prunes. Let the pan cool off and then add a knob of butter. Put over a medium heat, wait until the butter starts to bubble and then add the leeks. Season with salt and freshly milled black pepper. Turn the heat up to high and sauté for a further 2 to 3 minutes turning frequently. Add the prunes, another knob of butter and a squeeze of lime juice. Toss thoroughly and then remove from the heat. Pile into a warmed dish, and serve.

3-4 zucchini or more! Your favorite season salt or spices to season zucchini Finely grated cheese, enough to cover zucchini (I used four cheese Mexican blend, a blend of low-fat cheeses) Preheat broiler and put rack into middle position or about 4 inches away from broiler. Wash zucchini and cut off ends. Cut into slices about 3/8 inches wide. It's important that all zucchini slices are same width so they can cook evenly. Spray a large round or rectangular baking sheet with non-stick spray. Cover baking sheet completely with zucchini rounds, putting them as close together as possible. Sprinkle each zucchini piece with Spike Seasoning or whatever seasoning salt or spices you're using. Completely cover top of zucchini with grated cheese. Broil until cheese is browned and zucchini is barely tender, about 5-7 minutes. Serve immediately. Simple!

INGREDIENTS : 2 mahi-mahi steaks 1/4 cup olive oil juice of 1 wedge of lime sprinkle of garlic powder sprinkle of ginger powder sprinkle of dried parsley sprinkle of red pepper flakes salt and pepper butter for pan-frying Combine the olive oil, garlic powder, ginger powder, lime juice, dried parsley, red pepper flakes, salt and pepper. Which everything together. Pour over the mahi-mahi steaks. Coat each sides of the fish. Marinate for 10-15 minutes or so. Melt butter in non-stick pan. Fry the fish, skin side first. About 8-10 minutes on each sides. Served with roasted Green Beans and it is a perfect dinnner!