Ingredients
• 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

Directions
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 9×13 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.

Roast Sticky Chicken-Rotisserie Style

“Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours’ cooking time you can!

Ingredients
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

2. Preheat oven to 250 degrees F (120 degrees C).

3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Dijon Chicken

“Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection – with the skins on! The French flair and flavors make this dish simply ‘magnifique’!”

Ingredients
• 4 bone-in chicken breast halves, with skin
• 2 teaspoons salt
• 2 tablespoons butter
• 3 cloves garlic, chopped
• 3 tablespoons Dijon mustard
• 2 tablespoons white wine
• 2 cups seasoned dry bread crumbs

Directions
1. Preheat oven to 350 degrees F (175 degrees C).

2. Season chicken with salt. In a small saucepan, sauté butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.

3. Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased baking dish.

4. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

Pork Chops with Raspberry Sauce

“Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce … heaven on a plate!

Ingredients
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce) boneless pork loin chops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons white wine vinegar
• 4 sprigs fresh thyme (optional)

Directions
1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.

3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.