Baked Teriyaki Chicken

                                                                                                                                                Ingredients

1 h 30 m6 servings272 cals 

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar

• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs
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Direction

 

• Prep
  30 m
• Cook
  1 h
• Ready In
  1 h 30 m

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Footnotes

• Tip
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Sweet Hot Mustard Chicken Thighs

                                                                                                                                                        Ingredients

5 h8 servings352 cals

• 8 large bone-in, skin-on chicken thighs
• 1/2 cup Dijon mustard
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• 1 teaspoon dry mustard powder
• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground dried chipotle pepper
• 1 pinch cayenne pepper, or to taste
• 4 cloves garlic, minced
• 1 onion, sliced into rings
• 2 teaspoons vegetable oil, or as needed
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Directions

• Prep
  20 m
• Cook
  40 m
• Ready In
  5 h

1. Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
2. Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
3. Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
4. Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
5. Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
6. Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
7. Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
8. Spoon reduced pan sauce over each chicken thigh and serve.

Footnotes

Barbeque Style Braised Short Ribs

                                                                      Ingredients

3 h 15 m6 servings649 cals

 

• 2 tablespoons vegetable oil
• 5 pounds lean beef short ribs, cut into 3-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 large onion, cut into thick slices and separated into rings

• 5 carrots, peeled and cut into chunks
• 4 cloves garlic, coarsely chopped
• 1 (16 ounce) can tomato sauce
• 1 cup barbeque sauce
• 1 cup beef broth
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Directions

• Prep
  15 m
• Cook
  3 h
• Ready In
  3 h 15 m

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.
3. Stir the onion rings and carrots into the same pot, and cook and stir until the onions turn translucent and start to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, and beef broth; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.
4. Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking. Season to taste with salt and black pepper before serving hot.

Lemon Cupcakes

                                                                    Ingredients

1 h 25 m30 servings232 cals

• 
  3 cups self-rising flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest

• 1 cup whole milk, divided
• 2 1/2 tablespoons fresh lemon juice, divided
• Lemon Cream Icing
• 2 cups chilled heavy cream
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons fresh lemon juice
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Directions

Print  

• Prep
  48 m
• Cook
  17 m
• Ready In
  1 h 25 m

1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
5. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.