Join “Jayni’s Kitchen” this week for “Comedy Cooks! A Funny Thing Happens On the Way To The Kitchen.”

Host Jayni Carey will be joined by three members of the award-winning comedy team “Right Between the Ears.” Kip Niven, Roberta Solomon and Rick Tamblyn will prepare the following recipes while trying to tickle your funny bone.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show also is broadcast at 9 a.m. Wednesday, 9:30 a.m. Thursday, 10 a.m. Friday, 9:30 a.m. Saturday, 10 a.m. Monday and 8:30 p.m. Wednesday through Monday.

Company Chicken

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1 whole chicken, cut up (skin-on)

1/4 to 1/2 cup honey

1/4 to 1/2 cup bottled Catalina Dressing

1 1-ounce package dry onion soup mix

1/4 to 1/2 cup apricot all-fruit preserves (no added sugar)

Rinse the chicken pieces and pat dry with paper towels. Place the chicken pieces in a 9-by-13-inch baking dish, skin side up. Drizzle with honey, then the Catalina Dressing. Sprinkle the dry onion soup mix evenly over top. Spoon dollops of the apricot preserves on top of the chicken pieces.

Bake the chicken uncovered in a 350-degree oven for about 1 1/2 hours, until the chicken is tender. The chicken should become a bit dark and caramelized on top.

Recipe by Roberta Solomon.

The Ol’ Ranger’s Rice ‘n’ Beans

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1 8-ounce package seasoned Mexican Rice or Yellow Rice (Vigo brand preferred)

2 12-ounce cans black beans

2 to 3 tablespoons olive oil

1 medium onion, coarsely chopped

3 garlic cloves minced

1 green bell pepper

1 sweet red pepper

1 sweet yellow pepper

1 sweet orange pepper

1/2 to 1 cup Mexican salsa

Toppings:

1 or 2 avocados, sliced or chopped

grated cheddar cheese or grated Mexican cheese blend

sour cream

pickled jalapeño pepper slices (Nacho Slices)

Mexican salsa

Sides:

tortilla chips

flour or corn tortillas

Prepare the rice according to the package directions. In a separate pan, heat the black beans in their juices over low heat.

Heat the olive oil in a large skillet over medium heat.

Add the onion and garlic and cook, turning often, until softened. Slice the peppers in half, remove the stems, seeds and pith. Coarsely chop the peppers and add them to the skillet.

Cook until they are tender-crisp, or soft and tender, as desired. Stir in the salsa, to taste, and cook the mixture for 2 to 3 minutes more.

In large individual bowls, serve the rice topped with the black beans. Add some of the vegetable mixture. Pass the toppings and sides. Serves 4 to 6.

Tip: All ingredients may be rolled up in flour tortillas to make burritos.

Recipe by Kip Niven.

Beer Batter Fried Catfish Nuggets and Tarter Sauce

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1 pound catfish nuggets

32-ounce bottle peanut oil or vegetable oil

1 cup all-purpose flour

Beer Batter:

1 cup all-purpose flour

1 tablespoon paprika

1/2 teaspoon salt

1/8 teaspoon garlic powder

1 12-ounce can of beer, room temperature

Tarter Sauce:

1 cup mayonnaise

1 teaspoon yellow mustard

1/4 cup onion, finely chopped

1/3 cup sweet pickle, finely chopped

1 to 2 tablespoons pickle juice, to taste

1/8 teaspoon garlic powder

1 tablespoon fresh parsley, finely chopped

Beer Batter: Place 1 cup of flour in a medium bowl. Add the paprika, salt and garlic powder and stir to combine.

Slowly whisk in the beer. Let the batter stand at room temperature for 1 hour. While the beer batter stands, prepare the tarter sauce.

Tarter Sauce: Combine all ingredients in a small bowl and stir to combine. Cover and refrigerate until ready to serve.

Rinse the catfish nuggets in cold water, drain well and pat dry with paper towels.

Heat as much of the oil as needed over high heat in a 5-quart pan or Dutch oven. (Fill the pan no more than half way up to avoid hot oil bubbling over when nuggets are added.)

Place 1 cup of flour on a plate. Dredge the catfish nuggets in the flour, shake off excess, then dip them into the beer batter to coat.

When the oil is hot enough to sizzle, lower the nuggets gently into the hot oil and fry (3 or 4 at a time) until the coating is golden brown and the nuggets are cooked, 2 to 3 minutes. Turn them over carefully after about 1 minutes to insure even browning.

Remove the nuggets with a slotted spoon and drain them on paper towels. Repeat the process with the remaining catfish nuggets. If the coating begins cooking too quickly, lower the heat to medium-high. Serve immediately with Tarter Sauce. Serves 4.

Recipe by Rick Tamblyn.