Oven-baked bbq chicken

Ingredients

• 6 tablespoons packed light brown sugar, divided
• 1 1/4 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 3-pound chicken, cut into 2 wings, 2 breasts, 2 drumsticks and 2 thighs
• 1 1/2 cups ketchup
• 1/4 cup Worcestershire sauce
• 3 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil

Instructions

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
2. In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, the paprika and the garlic powder to a small bowl. Stir to combine. Rub the mix on the chicken pieces.
3. Combine the ketchup, Worcestershire, mustard, vinegar, lemon juice and the remaining 4 tablespoons of brown sugar, 1/4 teaspoon of salt, 1 teaspoon pepper in a medium saucepan. Cook over medium-low heat, stirring, for 5 minutes.
4. Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan and cook until browned on both sides, about 3 minutes per side. Transfer the browned chicken pieces to the prepared baking sheet. 
5. Add 1/2 cup of the prepared bbq sauce to a small bowl and brush over both sides of the chicken. Bake for 25 to 35 minutes, or until cooked through. Remove from the oven and brush with additional sauce and serve the remaining sauce for dipping.

Crispy german potato pancakes

Ingredients 

• 2 egg
• 2 tbsp all-purpose flour
• 1⁄4 tsp baking powder
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper
• 6 medium potato, peeled and shredded
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup vegetable oil

Instructions

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook for about 3 minutes on each side until browned and crispy. Drain on paper towels.

OVEN FRIED CHICKEN WITH HONEY MUSTARD GLAZE

INGREDIENTS

• 8 boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1/4 cup milk
• 1 1/2 cups panko
• 1 teaspoon smoked paprika
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 2 tablespoons chopped fresh parsley leaves

FOR THE HONEY MUSTARD GLAZE

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 1 tablespoon Dijon mustard

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
3. Season chicken thighs with salt and pepper, to taste.
4. In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
6. Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through.
7. Serve immediately with honey mustard glaze, garnished with parsley, if desired.

BANG BANG CHICKEN

INGREDIENTS

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko

FOR THE SAUCE

• 1/4 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank's Hot Sauce

INSTRUCTIONS

1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
2. Heat vegetable oil in a large skillet over medium high heat.
3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, drizzled with sweet chili sauce.

SESAME CHICKEN POTSTICKERS

INGREDIENTS

• 1 pound ground chicken
• 3 ounces shiitake mushrooms, diced
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon rice vinegar
• 1/4 teaspoon white pepper
• 36 won ton wrappers
• 2 tablespoons vegetable oil
• Soy sauce

INSTRUCTIONS

1. In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
4. Serve immediately with soy sauce, if desired.

Crunchy Almond Baked Chicken

Ingredients

• 4 chicken breasts
• 1/2 cup flour
• 5 eggs, beaten
• 1/3 cup Panko bread crumbs
• 2/3 cup sliced almonds, diced
• 3-4 tsp Creole seasoning
• 3 tbl vegetable oil

Instructions

1. Preheat oven to 350 degrees and add vegetable oil to large skillet set to medium-high heat
2. Start by rinsing and patting dry your chicken breasts.
3. Set out a bowl or plate each for the flour, eggs and breadcrumbs. Add the flour to one, the beaten eggs to the next one and then the breadcrumbs to the last one. Add in diced almonds to the breadcrumbs.
4. Add 1 tsp Creole seasoning to each and then stir each to combine
5. Dredge your chicken breasts through the flour, both sides, until completely coated. Then do the same through the eggs and then the almond breadcrumbs.
6. Bring your chicken breasts to your skillet and fry the breasts for 3 minutes on each side or until they are golden brown.
7. Transfer them to a sheet pan lined with a wire cooking rack.
8. Cook for 20-25 minutes depending on the thickness of your chicken breasts.
9. When time is up, remove them from the oven and let them sit for 5 minutes before serving.

MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING

INGREDIENTS

• 8 ounces bowtie pasta noodles
• 4 cups spinach leaves
• ½ cup craisins
• ⅓ cup cashews or Diamond of California Pine Nuts
• 1 4-ounce can mandarin oranges, drained
• ¼ cup cilantro leaves, roughly chopped

Dressing

• ⅓ cup teriyaki sauce
• ⅓ cup rice wine vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sugar
• ½ cup vegetable oil

INSTRUCTIONS

1. Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
3. In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Fried Rice Restaurant Style

Ingredients

• 2 cup enriched white rice
• 4 cup water
• 2⁄3 cup baby carrot, chopped
• 1⁄2 cup frozen green peas
• 2 tbsp vegetable oil
• 2 egg
• 1 soy sauce
• 1 sesame oil

Directions

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.