Addicting honey soy chicken thighs

I've eaten this chicken twice in the past week, sorry not sorry. My roommate walked in with her girlfriend while this was cooking and they started whining that I wasn't making it for them. It's delicious and beyond simple. I personally find it best with 24 hrs+ of marinating, but you don't have to marinate it for it to be good. Definitely make sure you make two for everyone you're feeding that isn't a child, they'll definitely want it, and even if they can't finish both they'll keep it for lunch the next day (or snack 5 hours later if you're my boyfriend).

Usually I eat two thighs and some other stuff for dinner, but a single
thigh and some veggies make a lovely lunch.

All of these are rough measurements. Remember, cooking is art and baking is science. Feel free to let your artistic flag fly! Adjust measurements accordingly if you add/take away thighs.

- 4 large skin on, bone-in chicken thighs
- 2.5 tbsp honey
- 2.5 tbsp soy sauce
- 2-3 minced cloves of garlic, or what you think would be an equal amount out of those pre-minced garlic jars.
- dash of black pepper
- 1 tbsp oil of your choice

1. Mix everything (except chicken) in a bowl. Put chicken thighs in a ziplock (freezer bag, you need it to be thick) and pour mixture over it. Seal the bag and "sloosh" it around a bit, trying to get every bit of the chicken thighs covered. Lay it flat in the fridge until you're ready cook it, flipping the bag every few hours to try to give it the most even possible flavour.
2. Set your oven to 425. For the record, this does work in toaster ovens too.
3. Once the oven is ready, place chicken thighs in a ceramic or glass casserole type of dish. Obviously, make sure it's oven safe. Nobody likes exploding dishes. Add as much of the marinade as you want, I wouldn't suggest going past halfway up the thighs though.
4. Bake thighs skin-side up for 25 minutes, Flip, bake for another 10, flip, bake for another 10.
5. Serve with whatever veggies you want, and maybe a bit of rice. Rice soaks up the marinade nicely if you like that kind of thing. Careful, it's hot.

My favourite salmon rub

Works well on the barbecue (don't put the rubbed side down, that would be silly, I actually bbq it in a deep baking pan with parchment paper to avoid sticking) and in the oven. Wouldn't recommend pan-frying, doesn't end with the same results. I love serving this with roasted brussel sprouts with asiago cheese, and with garlic mashed potatoes. I usually do this in parts so I'll make an attempt to do it in measurements but adjust everything as you see fit. These are measurements for 2-3 pieces (servings) of salmon. Sometimes there's a bit of the rub left over depending how much I actually made and how much salmon there is. Lately I've just been sprinkling that on top and letting it soak in with the rest during the cooking process.

- 1.5 tbsp brown sugar
- 2 tsp salt
- 1.5 tsp garlic powder
- pinch of smoked paprika (careful, this stuff is spicy)
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- about 1 tsp black pepper

You'll need about a tablespoon of canola or vegetable oil. Don't pat the salmon dry. Rub the oil all over the salmon - top, bottom, sides. Mix the rub together with a fork so the flavours are evenly spread. Sprinkle evenly over each piece of salmon and rub/pat it into the oiled top. It will probably stick to your fingers and look like way too much brown sugar. I promise, it's yummy. Just try to get the stuff on your fingers onto the pieces of salmon that look bare. Bake or bbq salmon as you normally would.

Italian dressing pasta

It doesn't really have a name, unfortunately, "italian dressing pasta" is more of a description. My friend made it after I showed her that, for her picky threenager, she could freeze small portions of pasta dinners then re-heat as needed. I have to admit, when she first made it, we ate so much she had to make more to freeze! There are no real measurements, so you can decide how much of each you want.

-Macaroni noodles (cooked)
-Ground chicken, turkey, or pork
-Spinach
-Feta cheese
-Tomato (diced)
-Garlic (minced)
-Onion (diced)
-Italian salad dressing
-Veg or canola oil

1. Heat up oil in a pan, cook your onions until translucent and add the garlic. Once the garlic has cooked a little, add the ground meat and a splash of the dressing.
2. When the meat is cooked, add the spinach. When the spinach is limp, add the tomato and feta.
3. Add noodles and another splash or two of the dressing. If you want, add a bit of salt and pepper.
4. Serve! ...or divvy up into small servings and freeze for later.

**Edit: I've just been informed that this is great with greek dressing too!