For the butter corn:
A bad of frozen corn
Choice of spices ( I used parsley flakes,salt and pepper)
Toss in your preferred amount of frozen corn into a hot pot with salted butter and let it cook. Sprinkle in some salt, pepper and parsley flakes and let the butter take into the corn.
For the baked potatoes:
Baby potatoes for baking
Your choice of spices ( I used cayenne pepper,garlic salt,salt and garlic herbs spice)
Preheat your toaster oven to 375 and begin cutting the potatoes into halves. Put it onto a baking pan with aluminum foil and sprinkle olive oil and the rest of the spices in. Let it bake for about 15 minutes then mix in a little more olive oil and shift through the potatoes so it doesn't stick to the aluminum foil. Let it bake for another 10-15 minutes.
What you will need for the chicken:
Heavy cream or 3% milk
Garlic gloves, diced
Your favorite seasonings (I used black pepper,salt,garlic herbs,thyme and a little Cayenne pepper)
Step 1: Seasoning the Chicken Thighs
Season the chicken thighs with all the spices and seasonings, and some minced garlic, rub it all over and let it sit.
Heat up the frying pan to low-medium heat and put in a table spoon of salted butter and let it melt.
Put in the chicken thighs and let it cook on it's first side for about 8-10 minutes.
Step 2: Let the Skin Crisp
Step 3: Begin Cooking the Cream Sauce
Let the chicken simmer in the sauce for about 6-8 minutes, flipping the chicken occasionally for the sauce to penetrate through.