Crispy Orange Chicken

Ingredients 

16 oz frozen popcorn chicken (about 4 C.) 

1 tbsp. canola oil

2 medium carrots, thinly sliced

1 garlic clove, minced

1 1/2 tsp. grated orange peel

1 C. orange juice

1/3 C. hoisin sauce

3 tbsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

Dash cayenne pepper

Hot cooked rice

Directions

1) Bake popcorn chicken according to pkg. directions. 

2) In a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly. 

3) Add chicken to skillet; toss to coat. Serve with rice. 

Start to finish: 30 minutes

Serves: 4

Mom's Fried Chicken

Ingredients

1 Qt. peanut oil

1 C. buttermilk

1/3 C. hot sauce

1 egg

2 C. self-rising flour

1/4 C. ea. garlic powder, kosher salt  & paprika

3-3 1/2 lbs. chicken parts, breasts halved crosswise

1/4 C. adobo seasoning

Directions

1) Heat the oil in a large pot over medium until a deep-fry thermometer registers 350 degrees. 

2) Meanwhile, in a medium bowl, whisk the buttermilk, hot sauce and egg. In a large resealable plastic bag, mix the flour, garlic powder, salt, paprika and 1 tsp. pepper. Sprinkle the chicken with the adobo. In batches, coat the chicken in the egg mixture, then add to the bag;seal and shake to coat. 

3) In two batches, fry the chicken , turning occasionally, until browned, crispy and cooked through, 10 to 12 minutes per batch. Transfer to a rack set in a baking sheet to drain. 

Prep: 15 minutes

Cook: 20 minutes

Serves: 4

Basil-Lemon Chicken

Ingredients 

1 1/2 lbs. chicken tenderloins 

1/2 tsp. salt

1/4 tsp. pepper

2 tbsp. butter

1 tbsp. olive oil

1/2 C. white wine or chicken broth

3 tbsp. lemon juice

1/2 C. heavy whipping cream 

2 fresh basil leaves, thinly sliced

1/4 tsp. minced fresh thyme

hot cooked angel hair pasta

Directions 

1) Sprinkle chicken tenderloins with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan. 

2) Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half. Stir in cream, basil and thyme. Return chicken to pan. Reduce heat, simmer, uncovered , 4-6 minutes or until chicken is no longer pink. Serve with pasta.

Start to finish: 

25 minutes

Serves: 4

Slow-Cooker Saucy Orange - BBQ Chicken

Ingredients 

1 tbsp. . vegetable oil

2 pkg.  (1.5lb ea.) bone-in chicken thighs, skin removed

Sauce:

3/4 C. chili sauce

1/3 C. orange marmalade 

1 tbsp. packed brown sugar

1 tbsp. Dijon mustard

1 tbsp. red wine vinegar 

1 tsp. Worcestershire sauce 

Directions 

1) Spray 4 Qt. slow cooker with cooking spray. In 12 in. nonstick skillet, heat oil over medium high heat. Cook chicken in oil 8 to10 minutes, turning occasionally , until brown on both sides (cook a few pieces at a time if all don't fit in skillet). 

2) Place chicken in slow cooker. Cover; cook on low heat setting, 6 to 7 hours or until chicken is tender. About 30 minutes before serving, in 1 qt. saucepan , heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened. 

3) Drain excess liquid from slow cooker. Pour sauce over chicken ; cook 10 to 15 minutes longer. 

Prep: 35 minutes

total: 7 hours 35 minutes

Serves: 4

Roasted Pork Loin

Ingredients 

3 cloves garlic, minced

1 tbsp. dried rosemary

salt and pepper, to taste 

2 lbs. boneless pork loin roast

1/4 C. olive oil

1/2 C. white wine

Directions

1) Preheat oven to 350 degrees. 

2) Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.

3) Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center , about 1 hour. An instant read thermometer inserted into the center should read 145 degrees (63 degrees C) Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices. 

Prep: 20 minutes

Cook: 1 hour 

Ready in: 1 hour 20 minutes

Serves: 8

Cheesy Pepperoni Pizza Sticks

Ingredients 

1 tube pizza crust 

40 Pepperoni slices

10 mozzarella sticks

2 tbsp. butter

1/2 tsp. garlic powder

1/2 tsp. dried parsley

marinara sauce for dipping

Directions

1) Preheat oven to 450 degrees. 

2) Spread pizza dough out on a lightly greased baking sheet. Cut dough into 10 equal size rectangles. 

3) Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick. 

4) Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed. 

5) Melt  butter and add garlic powder and dried parsley. Brush the pizza sticks with butter. 

6) Bake for 10 to 12 minutes or until golden brown. 

7) Enjoy warm with a side of marinara sauce for dipping, if desired. 

Prep: 10 minutes

Cook: 10 minutes

total: 20 minutes

Serves: 10

This makes a great party side dish. Just make sure to double or tripe the recipe to ensure you have more than enough.