Chinese Five Spice / Teriyaki Chicken

4 Boneless Skin Chicken Thighs

2 tbsp corn starch

2 tbsp cold water

1 cup white sugar

1 cup soy sauce

1⁄3 cup cider vinegar

2 clove garlic, minced

1/2 tsp ground ginger

1⁄2 tsp ground black pepper

INSTRUCTIONS
In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper. Turn the heat to medium high until it comes to a boil and reduce heat to low. Whisk until the sauce starts to thicken.
Line a 9×13 with aluminum foil and spray with cooking spray. This helps for easier clean up. Preheat oven to 425 degrees. Lightly sprinkle each side of the chicken with pepper.
Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear. Brush each side with the glaze every 10 minutes while cooking. When finished, serve over rice and pour the rest of the sauce over the chicken and rice

Or

Marinate the chicken for an hour mixture.
Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for 1-2 minutes until the skin is browned.  Remove from skillet.
Place chicken in a baking dish (skin side up).  Bake in the preheated over at 400 degrees for 5 minutes.
Remove chicken from oven.  Brush chicken with the remaining sauce from marinate.  Bake the chicken for another 20 minutes or until no longer pink and juices run clear.

Chicken Breakfast Burritos

Ingredients
3
tablespoons butter
1 1/2
cups refrigerated shredded hash brown potatoes
2
cloves garlic, minced
1/4
teaspoon ground cumin
3/4
cup diced cooked chicken crumbled
eggs
1/3
cup milk
1/4
teaspoon salt
1/8
teaspoon ground black pepper
8
10 inches flour tortillas
1
4 ounce can diced green chile peppers, drained
1/2
cup red and/or green salsa
1 1/4
cups shredded Colby and Monterey Jack cheese (5 ounces)

Directions
In a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.
In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet melt the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture, chile peppers, and salsa among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom.

Video

Country Fried / Buttermilk / Chicken Tenders / Country Gravy

Ingredients

For the Marinade

2 pounds chicken tenderloins

1 cup buttermilk

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

For the Breading

1-1/2 cups all purpose flour

1 heaping teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1-1/2 teaspoons baking powder

3 tablespoons buttermilk

For Cooking

3-4 cups vegetable oil, for cooking

Instructions

Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.

Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil.

Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.)
Set breaded tenders on prepared baking sheet.

Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.)

Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Creamy Buttermilk White Pepper Gravy
Ingredients
3 tablespoons butter
3 tablespoons flour
1 cup buttermilk plus 1-2 optional tablespoons (depending on your preference of thicker or thinner gravy)
salt
pepper
Instructions
In small saucepan, melt butter.
Once butter is melted, add the flour and whisk. It will look like the consistency of wet sand.
Slowly add the milk, and whisk to incorporate. Whisk until smooth.
Gravy will thicken, add in the additional milk if you want a thinner gravy.
Add salt and pepper to taste.

Video

Spinach Mashed Potatoes / With Cheese And Garlic

A unique twist to a classic favorite! The flavor of these Spinach Mashed Potatoes are fabulous !

Ingredients

3 lbs. potatoes

1 cup sour cream

¼ cup butter

¼ cup milk

2 cups chopped fresh spinach cooked in

1 teaspoon garlic

1 teaspoon salt

¼ teaspoon pepper

½ cup Parmesan

1¼ cups shredded sharp cheddar cheese

Instructions
Peel and cut potatoes into 8 sections.
Add water to completely cover potatoes. Cook until fork tender then drain out water.
Place potatoes in large mixing bowl. Add sour cream, butter and milk and beat until creamy and smooth.
Add cooked spinach, garlic salt, salt, pepper. and Parmesan and beat until well mixed in.
Stir in 1 cup cheddar cheese and garnish the top with additional ¼ cup cheddar cheese.

Video