The core idea of pork with apples is ancient, but the specific preparation using commercial apple pie filling is a modern, convenience-driven take on that tradition. This method transforms a classic historical pairing into a quick, easy-to-prepare meal using modern pantry staples. This inspiration appeared around 2010, utilizing canned filling and sometimes boxed stuffing to create simple, one-pan baked meals.
Cooking doesn’t always have to be complicated. Sometimes, it’s the simplest amount of ingredients that come together to recreate a traditional flavor profile without the extra prep work.
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Pork Medallions w/ Apples & Stuffing
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Rating: 5
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Instructions
In a large skillet, brown pork medallions & onions in oil over medium-high heat. Remove to paper lined plate & set aside.
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Prepare stuffing according to package directions. In a bowl, combine apple pie filling, apple juice, cranberry sauce, herbs & spices. Spread mixture into a lightly greased 9 x 9-inch baking dish. Place onions over top then nestle pork medallions into apple mixture. Finish with spooning stuffing over all.
Cover & bake for about 55 minutes or until medallions are cooked through. A meat thermometer inserted into pork should read 145 F.
Sprinkle with parsley & serve.
While the specific term ‘butterflying’ might be relatively recent, this practice of preparing meat for faster and more even cooking has roots in ancient civilizations, with evidence of similar techniques in ancient Egypt and Greece.
Chicken drumsticks are guaranteed to be delicious when attached to the whole bird, but when cooked by themselves, there are a few extra challenges. The awkward shape can make it tough to get an evenly brown color on all sides—especially when grilling—leaving some of the skin pale and unappetizing. The simple answer is to butterfly them.
You might ask,’ are butterflied chicken drumsticks worth it’? Absolutely, if you’re an avid fan of grilled/roasted chicken drumsticks. The process has hardly any downsides, between the lower cost, quicker cooking time, and crispier flavor. Spending a few minutes to butterfly the chicken legs is definitely worth it!
The process is pretty straightforward … just pat the legs dry with a paper towel and use a gentle swiping motion (with a sharp knife!) to cut through the meat and expose the bone. Use the knife to separate more of the flesh from the top of the bone until the leg opens up (like a butterfly!). Be careful not to separate the meat completely from the top of the bone.
In this recipe, after the chicken legs have been grilled, they are glazed and roasted on a rack above some potato wedges. The flavor of the overall meal is amazing.
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Butterflied Chicken Drumsticks
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Chicken & Potato Spices
Mix oil, all of the spices & salt in a large bowl. Set aside.
Chicken
Holding the end of a chicken drumstick, slice on either side of the bone as far as you can without slicing entirely through the meat. Once the initial cuts are made, make an additional cut on both sides of your first cuts again do not cut all the way through the meat. This will open the drumstick up & it will be butterflied.
Potatoes
Wash & cook potatoes in microwave until 3/4 of the way done. Remove from microwave & slice potatoes in wedges.
Spice Rub
Place potatoes in oil/spice mixture. Toss to coat the remove & lay single file on a foil lined baking sheet. Set aside.
Add butterflied chicken to remaining oil/spice mix & toss to coat well. Heat a griddle & fry chicken until golden brown on both sides. While chicken is cooking make the chicken glaze.
Chicken Glaze
In a small bowl whisk together the soy sauce, chili flakes, honey, mustard, olive oil, salt & pepper until it emulsifies, about 30 seconds to 1 minute.
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Lay a wire rack over top of potatoes on prepared baking sheet that has been set aside. On the wire rack, place partially cooked chicken drumsticks. Brush chicken with glaze.
Place potato/chicken tray in oven & cook for 20 minutes or until FULLY COOKED & tender. Remove from oven & place potatoes & chicken on serving plates.
Chicken wings — versatile, affordable and one of North America’s most undisputed favorite ‘finger foods’. Even if they are classed as an appetizer, there is no problem fitting them in as the main course of a meal. The thing I like about them is how many different flavors you can give them. Gone are the days when everything had to be deep fried to taste good. Whether you prefer to barbecue them outdoors or bake in the oven, ‘wings’ taste great!
It seems like the grocery store meat counters have endless amounts of chicken wings in stock at this time. Of course, like most things nowadays, you have your choice — full wings, wing drumettes, wing tips and split wings. Good grief, we are so spoiled for choice! Then we go to cook them and there is more choice.
When I needed to make some of these tasty little morsels for company ‘finger food’ gatherings three of my favorites were ‘Parmesan’, ‘Rosemary’ and ‘Savory’ wings. I hope you enjoy them as well.
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Chicken Wing Drummettes
Make everyone happy -- make some of all three kinds!
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Parmesan wings
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Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine parmesan cheese, parsley & spices in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for 45-55 minutes or until cooked.
Rosemary wings
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Preheat oven to 375 F. Line a 11 x 17 x 1-inch pan with foil; spray foil with baking spray. In a resealable plastic bag, combine oil & spices. Add chicken; toss to coat evenly. Place drumettes on prepared pan. Bake for about 45 minutes or until cooked.
Savory wings
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Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine bread crumbs & seasoning mix in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for about 45 minutes or until cooked.
Recipe Notes
- Whenever I have made wings, I prepared them to baking point early on in the day and popped them in the oven just prior to serving time.
