Summertime & College Cooking by Lynn Dugan

Register TODAY for Chef Lynn’s July 18th Cooking for College Students: Plant Based Eating hands on cooking class.

I just returned from a week with extended family at my parent’s house in Michigan. With 90-degree heat, we minimized our use of the oven during meal prep for the 25 of us.  Most of our cooking was done on the grill except for the enchiladas I had pre-made and frozen ahead of time.  We were all happy that enchiladas cook in just 20 minutes!  But the heat in the kitchen generated from the enchiladas was well worth it. These vegetarian enchiladas- made with shredded sweet potato and lentils- were enjoyed by all.  It is a recipe I was refining for the Cooking for College Students class that I am teaching on July 18 at 6:30pm.  Marcel’s College Cooking class is a perfect opportunity for young adults to learn together in the kitchen; it is always a lot of fun!  Marcel’s hosts a college cooking class twice a year and this is the first vegetarian one we have offered.  It has an amazing menu: Black Bean Avocado Mango Salad, Mexican Creamed Corn, Enchilada Casserole with Sweet Potato, and Coconut Rice Pudding. Please don’t miss it! 

Just like the cooking strategy my family and I had in Michigan, summer is always the ideal time to economize oven use. This Baked Honey Chicken is a recipe for success: cook once, eat twice.  Essentially, use the oven once to produce two delicious meals.  The chicken marinates for 1-4 hours before it’s baked for just 30 minutes.  Half of this cooked chicken is then saved in the refrigerator for the next night’s dinner, Key West Chicken Salad Wraps. The remaining half of the Baked Honey Chicken is served for that night’s yummy Honey Chicken Rice Bowls with Steamed Broccoli.    

Baked Honey Chicken
Serves 4
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 tablespoon fresh ginger or 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 15 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees.
  3. Remove half of the chicken to a covered storage dish. Refrigerate and save for Key West Chicken Salad Lettuce Wraps (recipe below).
  4. Use remaining chicken and the sauce from the baking dish to make Honey Chicken Rice Bowls with Steamed Broccoli (recipe below).
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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