Easy but elegant, you're family will love this dish!

Read more

You Will Need:

• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips or 1 lb. Chicken Tenders
• 1 tablespoon vegetable oil

Directions:

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.

Lightly salt and pepper the chicken strips.

Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

NOTE: This recipe is super easy & super yummy! 
 

You Will Need:

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese

• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves or 15-20 chicken breast tenders.

DIRECTIONS:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, stir together the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

You Will Need:

• 1/2 cup butter
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• 1/4 teaspoon black pepper

• 1 tablespoon dried parsley
• 6  drumsticks or chicken thighs, with skin
• dried parsley, to taste

Directions:

• Preheat the oven broiler. Lightly grease a baking pan.
• In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
• Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
• Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

This recipe is super easy to make & delicious.  Pair with a fresh salad & wild rice for a great supper!

Chicken Livers with Caramelized Onions & Mushrooms

You'll Need:

2 medium onions, cut in two and thinly sliced

2 tablespoons extra virgin olive oil, non-hyrogenated lard or butter, more as needed

 Sea Salt, to taste

Cracked black pepper, to taste

1 sprig fresh rosemary, finely chopped

1 cup button mushrooms, cleaned, trimmed and sliced

4 uncooked chicken livers (see note)

2 tablespoons sherry vinegar or other, or more to taste

Crusty bread or toast for serving

Directions:

1. Put onions in a cast iron skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
2. Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
3. Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
4. Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to de-glaze the pan & get all of the yummy bits; stir well to combine and serve with livers and crusty bread, or on toast.

This makes an exceptional appetizer & is super easy to prepare.