Sunday Lunch Maple Glazed Chicken and Cream Cheese Wontons

When I was growing up, on Sundays our big meal was lunch.  After church  mama would always have a wonderful meal planned.  Roast, fried chicken, or meat loaf was just a  few of our favorites.  We almost never went to restaurants.  Sunday after church was for resting, but cooking a meal is a lot of work. To me cooking is also a way to show love and appreciation for family and friends.  Once the meal was cooked and kitchen cleaned  not a lot of time for rest before we were off to Sunday evening church.  I associate food with memories, so many things come to mind when I think about Sunday afternoon meals. Playing with my brother and sister, helping in the kitchen, having friends over from church to share the meal with. Lots of wonderful memories.  

2 Tbsp. pure maple syrup

• 2 Tbsp. red or white miso
• 2 Tbsp. tamari or soy sauce
• 2 Tbsp. unseasoned rice vinegar
• ¼ tsp. crushed red pepper flakes, plus more for serving
• 1 Tbsp. extra-virgin olive oil
• 2 5–6-oz. boneless salmon fillets I used boneless chicken breast today sliced very thin. 
• Kosher salt
• 3 scallions, sliced
• 1 Tbsp. toasted sesame seeds

1. Whisk maple syrup, miso, tamari, vinegar, and ¼ tsp. red pepper flakes in a small bowl to combine.
2. Heat oil in a medium nonstick skillet over medium. Season salmon/chicken with salt and place in skillet skin side down. Cook, shaking pan occasionally to redistribute oil in skillet, until skin is very crisp and deep golden brown, 7–9 minutes. Turn salmon or chicken  and continue to cook just until very lightly browned on the flesh side (by this point it should be nearly cooked through), about 2 minutes longer. Using a spatula to hold fish from tumbling out of skillet (or just transfer salmon to a plate while you do this), pour off fat from skillet. (Return fish/chicken to skillet if needed before proceeding.) Reduce heat to low and add glaze; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon/chicken with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute longer.
3. Serve on top of rice. Drizzle with any leftover glaze. Top with scallions, sesame seeds, and red pepper flakes. 
4. Today I served with steamed broccoli and minute rice It’s all I had....Its best with sushi rice. 
5. 
   
   
   I also made cream cheese wontons.  So yummy. 
6. 1 package of wonton wraps
7. I 8oz package of cream cheese
8. 2 tablespoons of chopped green onions.

1 beaten egg to seal edges of wraps 

Add a teaspoonful of cream cheese mixture in the center of wrap. Brush the edge of wrap with beaten egg fry in hot boil to golden brown. 1-2 minutes. Serve with soy sauce.  

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