Just Like Thanksgiving Chicken Oamc Dump Recipes

THANKSGIVING CHICKEN OVER ROASTED VEGETABLES

Steps:

• Rinse the chicken and pat very dry, inside and out. Combine the chopped rosemary, sage, thyme, 1 tablespoon salt, 1/2 teaspoon pepper and the nutmeg in a small bowl. Rub about two thirds of this salt mixture all over the chicken, inside and out. Stuff the herb sprigs inside the cavity. Set the chicken on a roasting rack to rest and dry at room temperature for 30 minutes.
• Preheat the oven to 400 degrees F.
• Scatter the sweet potatoes, Brussels sprouts and onions in the bottom of a large roasting pan. Drizzle with 2 tablespoons of the melted butter and sprinkle with the remaining salt-herb mixture. Toss well. Set the chicken and roasting rack over the vegetables. Roast until the chicken begins to brown, about 40 minutes.
• Toss the bread cubes in a large bowl with 2 tablespoons melted butter and season with salt and pepper. Remove the roasting pan from the oven. Carefully remove the rack and chicken and set aside; toss the bread cubes into the pan with the vegetables. Put the chicken and rack back over the vegetables and brush the chicken with the remaining 2 tablespoons melted butter.
• Continue to roast until the chicken skin is crisp and golden and the internal temperature reads 165 degrees F on an instant read thermometer when inserted into the thickest part of the thigh not touching bone, about 40 minutes more.
• Remove the chicken to a cutting board to rest for 15 minutes. Increase the oven temperature to 425 degrees F. Toss the vegetables and bread and return to the oven until the vegetables are tender and caramelized and the bread cubes are golden brown and crisp, 5 to 10 minutes.
• Carve the chicken into serving pieces and pour any accumulated juice from the carving board over the roasted vegetables and bread. Toss the vegetables and bread again and serve.

JUST-LIKE-THANKSGIVING-CHICKEN (OAMC DUMP)

Steps:

• TO MAKE IN A PAN:
• Place the chicken breasts (still frozen) on the bottom of the pan.
• Layer the apples, sweet potatoes, and onion on top.
• Sprinkle on the nuts and craisins.
• Place one pat of butter on each breast.
• Mix the maple syrup and poultry seasoning together and drizzle on top.
• TO MAKE IN A BAG:
• Put everything except the maple syrup, poultry seasoning, and butter into a ziplock bag.
• Melt the butter and combine with poultry seasoning and maple syrup.
• Put these in a little bowl and freeze separately (in the bag).
• When ready to cook, dump the bag out and then pour the (thawed) syrup butter mix on top.
• To cook: Thaw. Cook covered in a 350 oven for 30-45 minutes. I confess I normally skip the thaw step and put it in the oven.

WINE AND HERB MARINATED CHICKEN (DUMP)

Steps:

• Directions for cooking day:
• combine all ingredients.
• put chicken pieces in a freezer bag.
• pour marinade over the pieces.
• put in freezer.
• directions for serving day:
• completely thaw chicken and marinade.
• cook on grill or bake in oven until done
• throw away marinade.

CARIBBEAN DUMP CHICKEN - OAMC

Steps:

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
• Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1 Gallon freezer bag.
• Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
• Place the bag in the refrigerator to thaw.
• Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

CITRUS SALSA CHICKEN (OAMC/DUMP CHICKEN)

Steps:

• Put all ingredients in a gallon size ziploc bag.
• Flatten contents in closed ziploc bag and freeze.
• Take out the chicken the and defrost in refrigerator on the day of desired use.
• Once thawed, cut chicken into strips.
• Saute chicken for 6 minutes on each side.
• Use as filling for fajitas and enjoy!

VIETNAMESE GLAZED SKINNY PORK CHOPS

Steps:

• Note - The ingredients above are directly from the recipe; however, I didn't use the shallots when I made mine. I didn't have any. I also didn't use the peanuts b/c I forgot. But honestly, I don't think you need them. Nor did I add the salt b/c fish sauce is pretty salty tasting.
• Combine vegetable oil with honey, fish sauce, garlic, shallots and pepper. Add the pork chops, coat thoroughly in marinade and refrigerate over night or place in freezer bag and freeze. (Mine marinaded more than one night once thawed - turned out great!).
• Lightly season pork chops with salt (I did not do this step). Brush grill with oil (I used indoor grill pan). IMPORTANT - cook the pork over a very HIGH heat until nicely charred and just cooked through, about 3 minutes per side.
• Scatter the peanuts on top and serve right away. (However, I have refrigerated these and reheated the next night in microwave on 50% power and they turned out fine.).