Corn fritters! A great way to use the corn coming out of the garden

Thank you to the Pioneer Woman. Ree knew just the recipe I needed and just when I needed it. As soon as I saw her put corn fritters up, I had to make them. I've only ever had them once before, in a restaurant with my husband in Pennsylvania. They were put on the table instead of bread and served with honey. My heavens they were delicious. I mean they must have been, because that trip was easily ten years ago. It's amazing I can not remember what happened last week, but if there is food involved, I can remember back decades.

These were as good as I remember, crispy and light. I hope there is more leftover corn in my future so I can make more.



For the recipe and a better how to than I could do, check out Ree's corn fritters. One thing, Ree says she uses maple syrup. I like honey better. Give them both a try and let me know which you prefer.

Marmalade Glazed Chicken

Remember I said we eat a lot of chicken? We're going to be having even more because I came across whole chickens for 60¢ per pound so we will be having even more chicken. Good thing chicken is so versatile so we can have it a few nights a week but still it doesn't have to be the same old boring thing every time.

Tonight's chicken dinner:



Marmalade Glazed Chicken

1 (3-3.5lb) chicken, cut up

Marinade/Glaze

1 cup orange juice
3 TBS honey
2 cloves garlic, chopped
2 TBS light soy sauce
1/8 tsp black pepper
1/8 tsp ground ginger
1 (12 oz) jar orange marmalade
1 TBS cornstarch
1 TBS water

Combine all ingredients in a small bowl except for marmalade, cornstarch and water. Place chicken in a ziploc bag. Pour in marinade. Seal bag and refrigerate 3-4 hours or overnight. (Overnight is best) Heat grill and cook chicken until juices run clear, turning once. In a small saucepan combine reserved marinade with cornstarch mixed with water and a jar of orange marmalade. (I'm always afraid to reuse marinade even though boiling it is supposed to kill any bacteria. I just can't do it. I always make up another batch of the marinade recipe to put in the sauce) Whisk over medium heat until thickened, about 5 minutes. Baste chicken with glaze. Serve remaining sauce with chicken.

With this chicken, I served jasmine rice and roasted acorn squash.