Spicy Orange Chicken Stir-Fry

• 1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
• 3/4 cup orange juice
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons finely grated orange peel
• 2 tablespoons vegetable oil
• 1 small red onion, halved, thinly sliced Large pinch of dried crushed red pepper
• 1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
• 1 8-ounce package stringless sugar snap peas

Cook rice according to package directions. Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.

Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.

Chipotle Pork Cheeseburger

• 1 pound ground pork (not lean)
• 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
• 2 garlic cloves, forced through a garlic press
• 4 slices Muenster cheese
• 4 hamburger buns, toasted
• 1/4 cup mayonnaise
• 1 large tomatillo (1/4 pound), husked and rinsed, then sliced
• 1/2 cup cilantro sprigs

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties.

Oil grill rack, then grill patties, covered, 4 minutes.

Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.

Spread buns with mayonnaise and assemble burgers with cilantro and tomatillo.

Lemony Potato Salad

• 3 pounds small boiling potatoes
• 1/2 cup mayonnaise
• 1/4 cup finely chopped chives
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar

Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.

While potatoes cook, stir together mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.

Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.

Sweet Chili Glaze on Chicken

4-6 Full Chicken Legs
Salt and Pepper
1 Tsp. Chili Powder
1/2 Cup Sweet Chili Sauce (I used bottled)
1 Tbsp. Soy Sauce
3 Cloves of Garlic ( Chopped)
1/2 Cup Hoisin Sauce
1 Tbsp. Spice Blend
2 Tbsp. Vinegar
1/4 Cup Water

1. Preheat oven to 325 degrees F (I opted for the low and slow method as I was in no rush and love when the meat falls off the bone).
2. Line baking sheet with parchment paper and place legs on Sheet Pan.
3. Top with salt, pepper and chili powder and place in the oven.
4. In a sauce pan combine remaining ingredients and cook over low heat (about 15-20 Minutes).
5. After 35 minutes in the oven - turn the chicken and continue cooking until golden brown.
6. Transfer chicken to a large bowl and toss each piece with sauce.
7. Serve with your favorite side dish.

Balsamic Chicken

* 1/4 cup (50 mL) all-purpose flour
* 1/4 tsp (1 mL) each salt and pepper
* 4 boneless skinless chicken breasts (about 1-1/2 lb/750 g)
* 2 tbsp (25 mL) extra-virgin olive oil
* 3 cloves garlic, minced
* 1/2 tsp (2 mL) crumbled dried sage or rosemary
* 1 cup (250 mL) chicken stock
* 2 tbsp (25 mL) balsamic vinegar
* 2 tsp (10 mL) liquid honey
* 1 tbsp (15 mL) chopped fresh parsley

In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.

In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.

Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.

Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.

Basil Chicken (Zesty Cook)

* 1 Tbsp. Peanut oil for stir-frying
* 4 Cloves garlic, finely chopped
* 1 Small Onion (Chopped finely) – optional
* 2 Cups Chicken - coarsely chopped, or cut into small bite-size pieces
* 2 Jalapeno peppers, cut into large slivers with seeds
* 2-3 Tsp. Soy sauce
* 2 Tbsp. fish sauce
* 1 Cup fresh sweet basil
* Black Pepper

1. Prepare the ingredients as instructed. Leave the fresh basil leaves whole.
2. Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface.
3. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with the onion.
4. Stir another 15 to 20 seconds before adding the chicken.
5. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.
6. Toss in the chillies. Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds.
7. Season to taste with fish sauce, then stir in the fresh basil. Toss well.
8. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through.
9. Sprinkle with pepper.
10. Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Texas Chicken

Chicken

* 1/2 Chicken cut in pieces

Rub

* 5 tablespoons paprika
* 2 1/2 tablespoons salt
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 4 teaspoons black pepper
* 4 teaspoons dried parsley
* 2 teaspoons cayenne pepper
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano
* 1/4 teaspoon hot chili powder
* Grated lemon zest

1. Preheat oven to 350 degrees.
2. Prepare chicken and ensure the chicken is clean and dry. ( I like to pat it dry with paper towel to ensure the rub will adhere better).
3. Take some of the rub and massage it all over the chicken, pressing firmly to allow it to penetrate the skin. Transfer it to a tupperware dish or a ziploc bag and let it rest in the fridge.
4. Slice sweet potatoes according to the instructions.
5. Place chicken on cookie sheet and bake at 350 for about 45 - 60 minutes.
6. ENJOY!