Perfect Crispy Potatoes

Ingredients

• 1/4 cup vegetable oil
• 3 russet potatoes, peeled, and cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons water
• 1 tablespoon unsalted butter

Directions

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

source: Melissa D'Arabian foodnetwork.com

Crispy-Skinned Chicken a l'Orange

Ingredients

• Kosher salt and freshly ground black pepper
• 3 skin-on bone-in chicken breast halves (I used skin less boneless chicken breast)
  
• 1 tablespoon vegetable oil
• 1/2 cup frozen orange juice concentrate
• 4 tablespoons honey

Directions

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

source: Melissa D'Arabian foodnetwork.com

Easy Crockpot Chicken and Stuffing

An easy recipe for crockpot chicken and stuffing.

Ingredients:

• 1 package herb-seasoned stuffing mix, prepared
• 4 to 6 boneless chicken breast halves or boneless thighs, without skin
• 1 can cream of chicken soup
• 1 can (3 to 4 ounces or more) sliced mushrooms, drained (I don't eat mushrooms so I skipped this)
  

Preparation:

Prepare packaged stuffing mix with butter and liquid as directed on package. Layer stuffing in the bottom of greased slow cooker. Place the chicken pieces on top. Chicken can overlap some, but try to arrange with as little overlap as possible. If there is room, you could use more chicken. On top of the chicken, pour 1 can of cream of chicken soup, or you could use cream of mushroom, or cream of celery, whatever you like. Just don't add the liquid the soup can says to use. Add the mushrooms. Be sure to stir the mushrooms around a little so they are coated with the soup.
Cover and cook on low for 6 to 8 hours.

found at: http://southernfood.about.com/od/crockpotchicken/r/bl82c3.htm