Bobby Deen's Baked Chicken With Dijon and Lime

Ingredients

1 (3 1/2 lb) chicken, cut into 8 pieces

3 tbs Dijon mustard

1 tbs mayo

1 garlic clove, minced

Finely grated zest and freshly squeezed juice of 1 lime

3/4 tsp pepper

Salt to taste

Parsley to garnish, chopped

Cooking Directions

Preheat the oven to 400.
Rinse the chicken and pat dry.
In a bowl, whisk together the mustard, mayo, garlic, lime zest and juice and pepper.
Season the chicken generously with salt.
Pour the mustard-mayo mixture over the chicken, tossing well to coat.
In a large baking pan, arrange the chicken in a single layer. Bake until it is cooked through; breasts take about 30 minutes and legs will need 5 to 10 minutes more.
Serve the chicken with pan juices drizzled over top and garnished with chopped parsley.

This is a horrible recipe; I was excited because I didn't have time for marinating. It really needed flavor on the inside. The outside was delicious.

Chinese White Cut Chicken (Bái Qie Ji)

SND Note: Traditionally, the chicken is cut Chinese style with the meat on the bone.

Ingredients

• 4-5 pound broiler-fryer chicken
• 5 1/2 teaspoons salt, divided
• 1 ounce fresh ginger (thumb-sized piece for poaching)
• 4 cloves garlic
• 4 quarts ice water
• 1 tablespoon sesame oil
• 3 tablespoons green scallions, finely chopped
• 3 tablespoons ginger, finely shredded
• 3 tablespoons vegetable oil

Directions

1. Remove any excess fat from the chicken. Rub chicken with 2 teaspoons of salt, then rinse under cold water and place onto a rack to drain.
2. In a large stock pot, bring about 3 quarts water, ginger, garlic and 2 teaspoons salt to a boil over high heat. Slowly add the chicken, breast-side up. Add more boiling water if necessary to cover the chicken completely. Return water to a boil and boil, uncovered, for 5 minutes, removing any scum on the surface. Cover pot, turn off heat and let the chicken sit for 20 minutes.
3. Uncover the pot and return to a boil for 3-4 minutes. Carefully remove from pot and place the chicken in a colander in the sink. Insert meat thermometer into thickest part of thigh. Thermometer should read 170°F. (Return to pot and simmer for a few more minutes if internal temperature is under 170°F.) Slowly pour ice water over the chicken in the colander. Transfer chicken to cutting board and rub it with sesame oil. Allow chicken to cool before chopping the chicken with a meat cleaver. Reserve chicken broth for future use.
4. Place scallions, ginger and 1 1/2 teaspoons salt in a small heatproof bowl. In a small skillet or saucepan, heat vegetable oil over high heat until very hot, but not smoking. Carefully, pour the oil over scallion mixture. The oil will make a crackling sound and may splatter when it hits the scallion mixture. Serve the chicken warm or room temperature with scallion-ginger sauce.

Makes 4-6 servings

http://sundaynitedinner.com/chinese-white-cut-chicken/

Korean BBQ Short Ribs (Gal-Bi)

3/4 cup soy sauce 3/4 cup water 3 tablespoons white vinegar 1/4 cup dark brown sugar 2 tablespoons white sugar 1 tablespoon black pepper

2 tablespoons sesame oil 1/4 cup minced garlic 1/2 large onion, minced 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions:

1.	Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
2.	Preheat an outdoor grill for medium-high heat.
3.	Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Grilled Five Spice Chicken

1 (5 pound) whole chicken, cut in half 1/2 lime, juiced 1 tablespoon fish sauce 3 cloves garlic, crushed 1 tablespoon seasoned rice vinegar 1 tablespoon Chinese five-spice powder 2 teaspoons hot chile paste (such as sambal oelek)   1. Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. 2. Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours. 3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. 4. Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl. 5. Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside. 6. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat. 7. Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). 8. Drizzle vinegar lime juice mixture over the chicken and serve.

2 teaspoons grated fresh ginger 1 teaspoon soy sauce   1/3 cup seasoned rice vinegar 1/2 lime, juiced 1 teaspoon fish sauce 1 teaspoon hot chile paste (such as sambal oelek)

Festive golden five-spice chicken

• 8 chicken thighs and 8 drumsticks, skin on
• 3 spring onions, shredded, to finish

For the marinade

• 4 tbsp groundnut oil
• 6 garlic cloves, finely chopped
• finger-length piece fresh root ginger, grated
• 4 tbsp Shaohsing rice wine or dry sherry
• 4 tbsp light soy sauce
• 4 tbsp clear honey
• 4 tsp five spice powder

Method

1. Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.
2. Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.
3.  http://www.bbcgoodfood.com/recipes/9106/festive-golden-fivespice-chicken 
4.  
5. I definitely shortened cooking time total to 30 min and used the grill off grease to roast more squash. This marinade is neither salty nor sticky.

Imitation Crab Salad

Ingredients

• 1 (8 ounce) packages imitation crabmeat
• 2 green onions, also called spring onions, sliced
• 1/4 cup celery, chopped, use the middle, tender ribs with tops
• 1/2 tablespoon lemon juice, fresh
• 1/4 cup light mayonnaise
• 1/4 teaspoon dill weed
• 1 teaspoon horseradish, prepared
• 2 -3 cups salad greens
• 1 teaspoon parsley
• 1 lemon, cut into wedges

Directions

1. Cut crab into bite-sized pieces.
2. Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well.
3. Place the salad greens on 2 plates for large portions and 3 plates for small portions.
4. Divide crab mixture among the plates; sprinkle with the parsley.
5. Place lemon wedges on plate.
6. Serve.

Jalapeño Cilantro Hummus

Ingredients

1. 1 15.5oz can of low sodium Garbanzo Beans (reserve the juice from the can)
2. 1 clove of garlic
3. 1 handful of fresh cilantro
4. 1 jalapeño, seeded (be careful not to touch it and wash your hands after)
5. Juice of 1/2 a lemon or 2 tbsp of juice
6. 1 tsp. ground cumin
7. 1/2 tsp. salt

Instructions

1. In a food processor add garlic and jalapeno and process until diced up. Add remaining ingredients and blend until all mixed well and a smooth consistency. Add 1 tablespoon of reserved juice at a time if it's hard to mix. I used about 1/4 cup of juice.
2. You may need to add salt & pepper to your tasting.
3. Refrigerate for at least an hour before serving.

Notes

Calories per two tablespoons: 28.5, Fat: .03, Cholesterol: 0, Sodium: 36, Potassium: 6.5, Carbs: 5, Fiber: 1.5, Sugar: .03, Protein; 1.5