Bbq Chicken or Pork Chops

Bbq Glaze Shake 'N Bake
2 1/2 lb. bone-in chicken pieces (6 to 8 pieces), OR
2 lb. bonelss skinless chicken breasts (6 to 8 breasts), OR
6 to 8 (1/2-inch-thick) bone-in or boneless pork chops

Moisten chicken or pork with water. Shake 1 or 2 pieces at a time, with 1 pkt. coating mix in shaker bag. Discard bag and coating mix. Bake in ungreased or foil-lined 15x10x1-inch pan until done. Bone-in: 45 min. Boneless: 20 min. Do not cover or turn chicken or pork while baking.

- I like to use drumsticks for this kind of Shake 'N Bake. I usually add 1 1/2 tbs. brown sugar and 1 tsp. of paprika to the coating mix before shaking the chicken. Served with green beans, corn bread, and Cheesy Scalloped Potatoes (posted below).

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Cheesy Scalloped Potatoes

4 pounds potatoes, peeled and sliced (about 5 large potaotes)
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cups shredded cheddar cheese, divided
3 ounces Swiss cheese slices, finely chopped (3/4 cup), divided
2 medium onions, finely chopped
1-1/2 cups 2% milk
2 tablespoons minced fresh parsley

Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all. Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.

- I did half this recipe for the two of us and it made a lot, we ate it as a side dish with at least 3 or 4 meals. When it says for the onions to be finely chopped, it means it. Minced would be best, or they can get a bit overwhelming. I skipped the fresh parsley. Served with chicken, steak and porkchops. Goes well with everything. Lucas would still prefer the Sour Cream Potato Casserole (from September's posts) over this, he likes the potatoes smaller.

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Honey Orange Teriyaki Chicken

1 cup Mr. Yoshida's Original Gourmet Sauce
1 cup Orange Juice - Premium, Not from Concentrate (or juice from 3 oranges)
6 Tbs. Honey
1 1/2 lbs. chicken-breast, sliced or chicken tenders
1 Tbs. Olive Oil
Optional: 1/4 cup slivered or sliced almonds, toasted

In bowl, mix orange juice, Yoshida Sauce, honey, and 3 tablespoons zest (optional). Reserve 1 cup. Marinate chicken for 10 minutes. Drain chicken; discard marinade. Lightly brush grill pan with Olive Oil. Heat to medium. Cook chicken, turning once halfway through cooking time ( 4-6 minutes) and brush with 1 cup reserved sauce. Cook for 4 to 6 minutes, until thoroughly cooked. Use remaining sauce at the table as a dipping sauce or salad dressing. Optional: Top with toasted almonds.

- We love this recipe. I just use whatever Orange Juice I have. I'm sure any kind will work. I marinated for a couple hours this time. Served with baked potato and Cream Cheese Corn from October's posts.


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