Teriyaki Chicken and Rice

A simple, economical, and fast chicken dish, with Asian influence. Way better than take out, and better yet you made it yourself. This is always a big hit, and instead of a meal you can cook the chicken the same way and place them on skewers as an appetizer (omit rice and vegetables).

Ingredients:
6-8 Boneless skinless chicken breast tender strips
1c teriyaki sauce
Garlic powder
Salt
Black pepper
Sugar peas
Water chestnuts (sliced)
1 green bell pepper



Prep:
Slice your chicken tenders into 1 inch cubes
Sprinkle chicken with garlic powder, salt, and pepper, mix them all to coat and place in refrigerator for 30 mins
Slice your bell pepper into thin long sections
Drain the water from the can of your sliced water chestnuts

Cooking:
Steam your white rice according to the side of the package…basic stuff.
Steam your vegetables until cooked, yet firm
Place your chicken in a hot pan with a bit of olive oil over medium heat
Cook for about 3-4 mins making sure to cook evenly on both sides
Add your teriyaki sauce and vegetables to the chicken and let cook for another 4-6 mins until chicken is cooked yet moist.

Serving:
You can either place your rice in a bowl and place your chicken with the sauce on top of it to serve teriyaki bowls. You can serve it on a plate, using an ice cream scoop or small bowl to shape the rice on the plate, and make it look nice, and place the chicken over the rice or on the side.

Buffalo Wings

Great for entertaining, when you want a mixed platter or more heat is needed than the Sweet Wings.

Ingredients:
24 Wings (full)
2 Tb Garlic
2 sticks Butter
Cayenne Pepper
Franks Red Hot Sauce

Prep:
Turn Oven to 400*

Melt Butter and Garlic
Toss wings in Garlic Butter sauce and sprinkle with cayenne pepper.
Put the Franks Red Hot Sauce in a bowl

Cooking
Place wings in Oven for 40 mins

Take hot wings out and allow cool for 2 mins.

Place wings in the bowl with sauce and mix slowly and thoroughly with tongs until all wings are coated with glaze.

Serve with Ranch and celery.

EZ "BBQ" Ribs

We all don’t always have 6-8 hours to slow smoke some ribs and get that fall off the bone meat, and that good bbq flavor. Well here is a recipe that will give you all that in a fraction of the time and effort. Enjoy!

Ingredients:
1 Slabs of St Louis style Ribs (About 9lbs)
Thick Tomato based BBQ Sauce
Salt
Paprika
Garlic powder
4 Tb Minced garlic
2 Tb Mustard


Prep:
Fill a large pot with 8 Quarts of water (or enough to cover ribs)
Add minced garlic, and Mustard to the water.
Bring water to a high boil

Cooking:
Place ribs in the boiling water for 1 hour
After 1 hour take ribs out
Rub with Salt, pepper, and paprika
Coat with BBQ sauce and place on BBQ (or oven pre heated to 425)
Allow cook for about 10-15 mins (to allow sauce to caramelize)
Slice and serve hot with chips or a side of mashed potatoes and a green salad or vegetable.