My buddy makes this a lot, but he cannot remember where the recipe came from.

10 Chicken Breasts or Thighs (bone in)
3/4 cup Brown Sugar
Sesame Seeds
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Ginger
1/2 tsp Cayenne Pepper (add more if you like it hotter)
1/8 tsp Ground Nutmeg
1/8 tsp Cloves
2 tbsp Soy Sauce
2 tbsp Cider Vinegar or Red Wine Vinegar
1 tbsp Sherry
3/4 cup water
2 tbsp Cornstarch

Bake chicken in 12” Dutch oven for 45-50 minutes turning once until done and browned.

While chicken is cooking mix together remaining ingredients except cornstarch. Bring to a boil. Mix enough water with cornstarch to make slurry then pour into boiling mixture. Stir until thickened. Spoon the sauce over chicken during the last 10 minutes of cooking. Sprinkler the Sesame Seeds over chicken right before serving.

When ever I get in a rut and don’t know what to eat, I always go for something spicy like this dish to put me back on track.

Dan “Camp Master”




This dish is good when the boys (or girls) come over the see the game.

1 pack Italian Sausages (5), Hot or Mild
1 pack of Hoagie Buns
1 large Bell Pepper
1 large Onion
1 15 oz can of Diced Tomatoes
1 8 oz can of Tomato Sauce
2 cloves Garlic
1/2 tsp Basil
1/2 tsp Oregano
Salt & Pepper to taste
Vegetable Oil
Olive Oil

Heat a 10” Dutch oven until hot. Wipe oven with a small amount of vegetable oil and cook sausages till brown on all sides. While sausages are browning, mince garlic, slice bell pepper and cut onion into rings about 1/8” wide. Remove sausages and drain on paper towel, set a side. Wipe out remaining fat. Add olive oil to coat bottom of oven and sauté bell peppers, garlic and onions till wilted. Add diced tomatoes, tomato sauce, basil, oregano, salt & pepper, simmer for about 15 minutes for flavors to meld. Add sausages back to mixture and warm through.

The hoagie buns could be brushed will a little butter and toasted on grill or oven lid.