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Here are a couple of my all time favorites...

Roasted Herb Sticky Chicken (crockpot too)

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets
from chicken, clean the cavity well and pat dry with paper towels. Rub
the spice mixture into the chicken, both inside and out, making sure
it is evenly distributed and down deep into the skin. Place in a
resealable plastic bag, seal and refrigerate overnight.

When ready to cook chicken put the onions into the cavity, put the
chicken into the crockpot and do not add any liquid. As the cooking
process goes on it will produce its own juices. Cook on LOW for 8 to
10 hours and it will be falling off the bone tender.

Dragon Shrimp

This is a.ma.zing. and works best if you have a gas stove. Seriously, SO good.

2 tablespoons SHERRY
3 tablespoons SOY SAUCE (pref. not Kikkoman)
2 tablespoons SUGAR
1 tablespoon RED WINE VINEGAR
28 to 40 SHRIMP
3 tablespoon OIL
1 tablespoon GRATED FRESH GINGER
1 bunch SCALLIONS/GREEN ONIONS, sliced thinly


Prepare some rice . Get everything else ready, for the cooking itself will be very quick. Mix the sherry, soy, sugar and vinegar in a little cup.
When there is only 5 minutes left on your rice timer, heat the oil in a non stick frying pan. Fry your ginger and scallion for about 30 seconds on medium high heat. Add the shrimp and stir fry until three quarter done. Add your cup of sauce and stir fry a bit longer, until barely done and a bit caramelized.

Serve over the rice.

Butterflied High-Roast Chicken w/ Crispy Potatoes

1 whole chicken, giblets removed
Coarse Salt
Freshly Ground Black Pepper
2 Branches fresh rosemary/thyme.....I used dried Thyme & Basil
1 fresh Lemon, cut into 4 thin slices. (I didn't have lemon so I used
Tangerine)
2 cloves garlic, thickly sliced
2 pounds Yukon Gold Potatoes, sliced into 1/8 inch thick rounds
1 Tbs. Olive Oil (I used Coconut Oil)

Preheat Oven to 425

Using heavy-duty kitchen shears or poultry shear, cut along both side of the
chicken's backbone and remove it. Save the backbone for homemade stock.
Breast side up, spread the chicken open, and press down with the palms of
your hands to splay out flat. Rinse the chickens and pat dry with paper
towels. At the top of the breast, loosed the skin so that you can insert
fingers between it and the meat. Spread about 1/2 tsp. salt and a few grinds
of pepper under the skin of each breast. Then insert spices (rosemary,
basil, thyme), citrus slices, and a few garlic slices under the skin of each
breast and push down near the thigh. Be careful not to tear the skin. Repeat
on other breast. Sprinkle the rest of the chicken with salt & pepper (I
rubbed with coconut oil first).

Gently toss the thin-sliced potatoes with the oil until thoroughly coated,
and season with salt & pepper. In the bottom half of a broiler pan, overlap
the potato slices, like fallen dominoes, in the rows the length of the pan,
and covering the entire bottom.

Place the slotted half of the broiler pan over the base, and set the
chicken, skin side up, on top. Press to flatten. Roast until the ski is
golden-crisp and the juices run clear, about 50 min to 1 hour. Thermometer
should read 160F in the thickest part of the breast. Set the chicken aside
on a cutting board, and let rest for 10 minutes before carving.

Meanwhile, if the potatoes have not turned crispy golden brown around the
edges, return them to the over while the chicken rests. Carve the chicken
and serve with the potato slices.

(I put mine back in for the 10 minutes and my family RAVED about them. I
served it with sauteed green beans/mushrooms).