Turn to page 87 in our book A Taste of Utica and you will find a meal fit for any busy day of the week.  You put it together within 10 minutes, leave it to cook, and serve it up at dinner time…or any time.

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Posted by Dottie

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  • 6 boneless, skinless chicken breasts
  • 1 onion, sliced in thin wedges
  • 1/2 cup orange juice
  • 1/2 cup chicken broth
  • 1/4 cup honey
  • 1 TBS dry mustard
  • 1 TBS teriyaki sauce

Place the chicken and the onion in the crockpot.

Mix all the rest of the ingredients from the juice to the teriyaki sauce and pour over the chicken.

Cook on low for 4 to 5 hours. Serve over rice or noodles.

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Dottie says “This is also good served over Ramen Noodles.  I cook two packages of noodles in boiling water for  3 – 4 minutes and drain.  DO NOT use the seasoning packet. Spoon the chicken onion and juices over the noodles.

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If your chicken is defrosted completely, cook for 4 hours only.  You can add broccoli, carrots or green peppers during the last hour by placing them on top of the chicken.

Ted’s take on this recipe: “Oh My Goodness!  Honey – this is wonderful!

Memories from Brian Madden

I grew up Italian.  Though all my ancestry is 100% Irish as far back as the 14th century (so I was told).  We moved to Elizabeth Street in 1947, and that’s when my mom, my sister, and I became paesans. It happened by osmosis.  When we walked out into the street, we were immersed in the aromas of frying peppers, dough, onions, meatballs … you name it.  The bakery was not far away, and the smells from there were just awesome.

Walking to St. Mary of Mt. Carmel School was another experience.  More bakeries, more cooking, more smells.  The names of all the students at the school read right out of a Sicilian phone book.

In all my travels,  I have not found the excellence of Italian cooking  I knew in Utica…not even in Italy.

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