Asian Sesame Chicken Thighs

Delicious Asian chicken thinghs are great with a simple fried rice, garlic couscous, or a crisp green salad.  Chicken can be marinated overnight to save time...the longer it marinates, the better the flavor.  Enjoy!


Ingredients:
6 boneless, skinless chicken thighs
4 tbsp soy sauce
1 tbsp worcestershire sauce
2 tbsp brown sugar
2 tbsp refined sugar
3 garlic cloves, finely minced
3 tbsp onion, finely minced
1/2 tbsp sesame seeds, toasted
2 green onion, thinly sliced


Directions:
Wash chicken and pat dry. Pre-heat oven to 425 degrees.
In a medium-sized mixing bowl, blend soy sauce with the next 5 ingredients. Add chicken and mix to coat. Place chicken in a shallow baking dish. Turn once half-way through cooking time. Bake for 30 minutes. Top chicken with toasted sesame seeds and slice green onion before serving.

Overnight Baked Caramel French Toast

Ingredients 

Topping:

1 cup packed brown sugar

6 tablespoons butter or margarine

1/3 cup whipping (heavy) cream

1 tablespoon light corn syrup
 1/3 cup chopped pecans

French Toast:

3 eggs

1/2 cup milk 1 teaspoon vanilla

1/4 teaspoon salt

8 (3/4-inch-thick) diagonal cut slices French bread 

Directions

1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.

2. In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.

3. When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.

4. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.  Enjoy!

Buttermilk Fried Chicken

 

Ingredients

• 2 chickens (3 pounds each), cut in 8 serving pieces
• 1 quart buttermilk
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• Vegetable oil or vegetable shortening

Directions

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Enjoy!