How To Roast A Chicken

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (6 lb) roasting chickens (about 6 lbs)
• 1 tablespoon unsalted butter
• salt and pepper
• 1 lemon
• 3 large garlic cloves
• 4 sprigs fresh rosemary
• 2 medium onions, peeled and cut crosswise into 1/2-inch-thick slices

Recipe

• 1 let the chicken and butter stand at room temperature for 30 minutes. preheat oven to 425. remove giblets from chicken, tuck wing tips under the body, and generously season the cavity of the chicken with salt and pepper.
• 2 place the palm of your hand on top of lemon and, pressing down, roll it back and forth on a work surface several times. pierce the entire surface of the lemon with a fork. using the side of a large knife, gently press on the garlic cloves to open slightly. insert lemon, garlic, and rosemary into chicken cavity.
• 3 in the center of a heavy-duty roasting pan, arrange the onion slices in two rows, letting the slices and rows touch. place the chicken on top. tie the chicken legs together with kitchen twine.
• 4 spread the softened butter over the entire surface of the chicken and season generously with salt and pepper.
• 5 roast until skin is crisp and deep golden brown and juices run clear when chicken is pierced with a fork, about 1 1/2 hours. insert an instant-read thermometer into the breast, then the thigh. the chicken is ready when the breast or thigh reaches 165 degrees. garnish with rosemary sprigs.

Microwave Stuffing

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 10
• 8 cups breadcrumbs
• 1/2 cup minced onion
• 1 cup minced celery
• 1/3 cup melted butter
• 1 cup chicken broth
• 2 teaspoons salt
• 1/2 teaspoon poultry seasoning
• 1 dash pepper

Recipe

• 1 mix all ingredients.
• 2 microwave 4-6 mins on high.
• 3 serve immediately.

Lentil Chili

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb lean ground turkey
• 1 medium onion, chopped
• 2 -3 garlic cloves, minced
• 5 -6 cups chicken broth
• 2 cups lentils, rinsed
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can dice cut canned tomatoes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 -3 teaspoons epazote
• 1 teaspoon crushed red pepper flakes
• salt and pepper
• green onion, sliced
• cheddar cheese, grated

Recipe

• 1 in a heavy stock pot, saute the onion and garlic until onion is transparent.
• 2 crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
• 3 add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.
• 4 at end of the cooking time, season with salt, pepper and red pepper flakes.
• 5 garnish with sliced green onions and grated cheddar cheese.

How To Spatchcock A Chicken

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 whole chicken
• salt and pepper

Recipe

• 1 place chicken on a flat surface breast side down, legs facing away from you.
• 2 with kitchen shears or a very sharp knife, cut out the neck bone all the way to the butt by cutting down one side of the neck bone and then repeat on the other side.
• 3 turn chicken over and press flat, season and grill or bake as desired.

Homemade Loaded Mashed Potatoes

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 36
• 10 lbs potatoes
• 1 pint heavy cream
• 1 (15 ounce) can chicken broth
• 1 lb sour cream
• 2 cups bacon, cooked & chopped
• 2 cups shredded cheddar cheese
• 6 -8 green onions, washed & chopped
• 1/2 cup butter or 1/2 cup margarine
• 2 tablespoons garlic powder
• 1 teaspoon salt (optional)

Recipe

• 1 wash the potatoes & green onions thoroughly, taking note to any and all darker spots on the potatoes (you don't want to serve "black eyes", they really taste awful!).
• 2 put the potatoes into a pot of water to boil, occasionally checking the potatoes for tenderness.
• 3 while the potatoes boil, cook the bacon to your liking (try to avoid crispy bacon at all costs!), dry the bacon, chop into small pieces and set it to the side.
• 4 chop the green onions into small pieces - do not mince!
• 5 when the potatoes are near being done, gently heat the heavy cream/chicken broth mixture (cold broth/cream mixture delays the entire cooking process).
• 6 when the potatoes are done, drain potatoes into a colander and start to flake away the skin, setting the skinned potatoes into a bowl.
• 7 mash potatoes, adding the warm cream/broth mixture in slowly, followed by the onions, bacon, cheese, butter, garlic powder, and salt.
• 8 stir thoroughly and enjoy!

Old Fashioned Chicken And Dumplings (made Easy)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 cups chunked boneless skinless rotisserie-cooked chicken
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 3 (14 1/2 ounce) cans chicken broth (5 1/4 cups)
• 1 dash black pepper
• 1 dash parsley flakes or 1 dash dried chives
• 1 dash poultry seasoning
• 1 pinch nutmeg
• 1/4 teaspoon snipped fresh rosemary (optional)
• 1 1/8 cups bisquick
• 1/3 cup milk
• 1 dash parsley flakes or 1 dash dried chives
• 1 dash ground black pepper
• snipped fresh parsley (or dried parsley or dried chives) or chives (or dried parsley or dried chives)

Recipe

• 1 note: if using salted butter, use two 14.5 ounce cans chicken broth plus two cups water. (step one): chop deboned skinless chicken into bite-sized pieces; set aside.
• 2 melt 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. stir in the broth and seasonings. bring mixture to boiling then reduce heat to medium. add chunked or diced chicken; stir.
• 3 combine the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). simmer mixture uncovered for 10 minutes.
• 4 garnish tops of dumplings with parsley or chives.
• 5 cover then reduce heat to medium-low.
• 6 simmer covered for 10 additional minutes; uncover and remove from heat.
• 7 lift out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up.
• 8 stir chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring).
• 9 ladle the chicken/gravy mixture into bowls, then arrange dumplings over the top.
• 10 serve and enjoy.

Pacific Rim Grilled Chicken

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 limes, juice of
• 1/2 cup olive oil
• 3 tablespoons sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons fresh ginger, grated
• 1/4 teaspoon tabasco sauce
• 1/2 cup fresh cilantro, fine chopped
• 4 chicken breast halves
• 1 cup mayonnaise
• 1/2 lemon, juice of
• 2 tablespoons horseradish sauce

Recipe

• 1 mix the lime juice, olive oil, sesame oil, soy, ginger, tabasco and cilantro together. marinate the chicken for 4 hours to overnight.
• 2 grill the breasts to desired doneness.

Mom's Wine Chicken

Total Time: 2 hrs 16 mins Preparation Time: 2 hrs Cook Time: 16 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 2 cups wine
• 2 tablespoons water
• 3 tablespoons italian seasoning
• 2 teaspoons sugar
• 1 tablespoon olive oil

Recipe

• 1 mix wine, water, olive oil, italian seasoning, and sugar together in shallow dish.
• 2 place chicken in dish.
• 3 let chill and covered for (at least) 2 hours and up to 6 hours.
• 4 grill for 16 minutes on medium heat.
• 5 pour marinade over chicken while grilling.
• 6 in last 2 minutes lightly sprinkle sugar on top of chicken and cook for 1 minute, turn, then do the other side.
• 7 remove from grill and eat!

Homemade Italian Breaded Chicken Nuggets

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 -3 chicken breasts, cut in nugget sized pieces
• 1/4 cup peanut oil
• 1/4 cup italian breadcrumbs

Recipe

• 1 dip chicken pieces one at a time in peanut oil, then coat in italian breadcrumbs.
• 2 place in frying pan over medium heat and fry gently each side about 5 mins until cooked through and until desired 'crispyness' is reached.

Gizzards And Noodles

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 lb chicken gizzard
• 2 teaspoons salt
• 1 package noodles, of your choice
• 1/2 cup butter or 1/2 cup margarine (approx.)
• salt and pepper

Recipe

• 1 rinse and cut in half each gizzard.
• 2 simmer in water and 2 tsp salt for about 3 hours or until very tender.
• 3 (do not boil).
• 4 cook noodles until done, drain and add gizzards, butter and salt and pepper to taste.

Old Fashioned Gravy

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 50 g butter (2 oz)
• 5 tablespoons all-purpose flour
• drippings from turkey (max 1/4 cup) or roast, if you have it (max 1/4 cup)
• 2 cups chicken broth
• 3/4 teaspoon salt
• freshly ground pepper
• 1 dash gravy, browning

Recipe

• 1 melt butter in sauce pan until bubbly; add flour and stir well. the roux will be thick.
• 2 add drippings if you have any (not needed, but makes the flavour deeper).
• 3 add chicken broth 1/4 cup at a time and stir well in between addings. before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. add the last chicken broth.
• 4 you may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
• 5 add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. the 3/4 tsp is what our family likes.

Jacques Pepin's Potatoes Fondantes

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
• 1 sprig fresh rosemary
• 2 cups reduced-sodium chicken broth
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt (less if the broth is salty)
• 1 -2 tablespoon fresh chives, thinly sliced
• fleur de sel (optional) or coarse sea salt, for serving (optional)

Recipe

• 1 trim the potatoes of any eyes or damaged areas and wash well in cold water.
• 2 arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
• 3 add the rosemary, broth, oil, butter and salt. bring to a boil over high heat. reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. the liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
• 4 remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
• 5 gently turn the potatoes and brown the other side, another 4 to 5 minutes.
• 6 remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
• 7 sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

Olive Chicken

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons olive oil, divided
• 2 garlic cloves, minced, divided
• 2 -3 tablespoons lemon juice
• salt
• pepper
• 6 boneless skinless chicken breasts
• 1 medium onion, chopped
• 1 (16 ounce) can plum tomatoes, drained and chopped
• 18 green olives, coarsely chopped
• 1 tablespoon fresh parsley, chopped, divided
• 1 teaspoon fresh thyme, divided (1/2 teaspoon dried thyme may be substituted)

Recipe

• 1 preheat oven to 375°f.
• 2 combine 2 tablespoons oil, half the garlic, and the lemon juice, salt and pepper and mix well.
• 3 coat chicken on all sides with garlic mixture.
• 4 place chicken in a single layer in a baking pan and let marinate for 30 minutes.
• 5 heat remaining oil in a large skillet over medium heat.
• 6 add onion and remaining garlic and cook until onions are translucent but not brown, 3-4 minutes.
• 7 add tomatoes and olives and cook until thickened, about 15 minutes more.
• 8 stir in half the parsley and half the thyme.
• 9 spread mixture over chicken.
• 10 bake until chicken is cooked through, 25-30 minutes.
• 11 sprinkle with remaining parsley and thyme.

Peachy Salsa Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into 1 inch cube
• 1/2 teaspoon chili powder
• 3/4 teaspoon cumin
• 1 teaspoon vegetable oil
• 1 cup prepared chunky salsa
• 1/3 cup peach preserves
• 1 -2 tablespoon chopped cilantro

Recipe

• 1 coat chicken cubes with chili powder and cumin.
• 2 heat oil in a heavy nonstick skillet over medium high heat. sauté chicken 2-3 minutes, stirring occasionally until browned on all sides.
• 3 add salsa and peach preserves. reduce heat to low; cover and simmer 15-20 minutes.
• 4 sprinkle with cilantro and serve.

Marinated Velveted Chicken For Stir-fry

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 1 cup water
• 1 lb boneless skinless chicken breast, trimmed of excess fat
• 2 tablespoons toasted sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon unbleached all-purpose flour

Recipe

• 1 combine soy sauce, dry sherry, and water in medium bowl.
• 2 add chicken and stir to break up clumps.
• 3 cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.
• 4 mix sesame oil, cornstarch, and flour in medium bowl until smooth.
• 5 drain chicken in strainer; press out excess liquid.
• 6 toss chicken in cornstarch/flour mixture until evenly coated.
• 7 use immediately for stir-fry.

Grilled Roadside Chicken With Knob Onions

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 tablespoons ground dried ancho chile powder
• 1 tablespoon dried oregano
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground cinnamon
• 3 garlic cloves, peeled and finely diced
• 3 tablespoons vinegar (i prefer apple cider)
• 1/4 cup orange juice
• 1 lime, juice of
• 1 teaspoon salt
• 1 whole chicken
• 1 bunch green onion, with large bulbs

Recipe

• 1 in a small bowl, mix together all the marinade ingredients.
• 2 heat one side of a bass grill to medium. if you have a grill with charcoal, let it burn until the charcoal is covered with ash and about medium hot.
• 3 while the grill is heating remove the giblets (if there are any) from the cavity of the chicken. flip the chicken onto its breast. using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone (or sometimes i save to make homemade stock!).
• 4 open the bird onto your work surface, breast side up. make sure that the legs returned inward. using your fist or mallet, wallop the bird on the breast, hard enough to dislodge the bones and flatten out the breast. (reserve a little to baste with while cooking.
• 5 smear both slides of the chicken with the marinade. lay over indirect heat on the grill. cook, basting from time to time with remaining marinade until the juices run clear when a thigh is pierced deeply with a fork. if cooking on a gas grill, it will take about 45 minutes, if only a charcoal grill more like 1 hour 15 minutes - 1 hour 30 minutes, depending on size of chicken.
• 6 about 10 minutes before the chicken is ready, put the knob onions on the grill, turning frequently until softened and browned.

Microwaved Peppered Chicken With Creamy Sauce

Peanut -crusted Chicken Breasts

Total Time: 40 mins Preparation Time: 35 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil, plus more for baking sheet
• 3/4 cup unsalted peanuts
• 3 slices bread, torn into small pieces
• coarse salt
• pepper
• 2 large eggs
• 4 (6 -8 ounce) boneless skinless chicken breast halves
• 1 1/2 lbs asparagus, trimmed
• 1 tablespoon butter
• 2 teaspoons lemon zest, finely grated

Recipe

• 1 preheat oven to 475*.
• 2 line a rimmed baking sheet with aluminum foil, lightly oil, and set aside.
• 3 in a food processor, pulse peanuts and bread until coarsely ground.
• 4 transfer to a wide-rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper.
• 5 in a large bowl, beat eggs; season generously with salt and pepper.
• 6 add chicken, and turn to coat.
• 7 one piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet.
• 8 bake until lightly browned and just cooked through, about 15 minutes.
• 9 while chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness.
• 10 drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.
• 11 serve chicken with asparagus.

Mom's Stuffing

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 4 -5 cups texas toast thick bread
• 2 small onions, chopped
• 3 celery ribs, sliced thinly
• 1/2 cup butter
• 3/4 teaspoon dried sage
• 1 teaspoon poultry seasoning
• 3 cups chicken broth
• 2 eggs, beaten
• 1 (8 ounce) package peppridge farm herb seasoned stuffing mix

Recipe

• 1 remove crust and cube the texas toast.
• 2 toast cubes in the oven at 350 until golden brown about 10 minutes.
• 3 melt butter in a large skillet, over moderate heat.
• 4 saute onion, celery and herbs in butter until celery is softened about 20 minutes.
• 5 add toasted bread cubes to the vegetable mixture to soak up butter.
• 6 place bread and vegetable mixture in a large mixing bowl.
• 7 add chicken broth, eggs, and pepperidge farm stuffing mix to the mixing bowl.
• 8 mix thoroughly.
• 9 add salt and pepper to taste.
• 10 place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.

Old Fashioned Chicken Salad

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 1/4 ounce unflavored gelatin
• 1 1/2 cups chicken broth
• 2 tablespoons lemon juice
• 1 pinch salt & pepper
• 1/4 teaspoon thyme
• 1 1/2 cups mayonnaise
• 2 cups celery, diced
• 4 cups chicken, cooked, diced
• 1/2 cup stuffed olives, sliced
• 1 cup canned peas, drained
• 1/3 cup pecans, chopped
• 2 eggs, hard cooked, chopped
• 12 green grapes (for garnish)

Recipe

• 1 oil a 10" x 13" pan.
• 2 soften the gelatin in a little cold water or chicken broth. place over low heat and stir until it dissolves.
• 3 cool and stir in lemon juice, salt, pepper and thyme. mix well into the broth and add the mayonnaise.
• 4 add all other ingredients (except grapes) and pour into pan.
• 5 place in refrigerator overnight or for several hours until set.
• 6 decorate with halved grapes and serve over salad greens.

Neo-enchiladas Suizas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 1/2 cups shredded rotisserie cooked chicken (a little more than half a chicken)
• 1 lime, juice of (about 3 tablespoons)
• 1 1/2 cups tomatillo salsa
• 1 jalapeno, minced (about 1 tablespoon)
• 3 tablespoons chopped cilantro, plus extra for garnish
• 1/2 small red onion, minced
• 4 flour tortillas
• 4 slices asadero cheese (about 4 ounces) or 4 slices provolone cheese (about 4 ounces)

Recipe

• 1 heat oven to 450°f.
• 2 put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.
• 3 place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go, so that no chicken escapes from the ends.
• 4 place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. repeat with the remaining chicken and tortillas.
• 5 combine the remaining 1 cup salsa with 1 tablespoon water, the remaining lime juice, the cilantro, and the jalapeño.
• 6 arrange the slices of cheese over the tortillas and pour the salsa mixture over the top. bake until the cheese is browned and melted, 15 to 20 minutes. sprinkle with cilantro and serve.

Granny's Chicken Dumplings

Ingredients

• Servings: 1
• 1 large fryer or 1 large hen
• to taste water
• 1 stalk celery, finely chopped
• 1/4 cup green onion, finely chopped
• to taste parsley
• 3 chicken bouillon cubes
• salt
• 3 tablespoons cooking oil
• 2 1/2 cups self-rising flour or 3 tablespoons vegetable shortening (such as crisco)
• milk

Recipe

• 1 clean chicken; cut into pieces and place in large pot with water (enough to cover) and boil until tender (skim top).
• 2 remove chicken and, when cooled, remove meat from bones.
• 3 while chicken is cooling, add enough water to broth to make 2 quarts and finely chopped celery, green onions, chopped parsley, chicken bouillon cubes and salt and pepper to taste. let simmer while you debone chicken and make dumplings.
• 4 dumplings: combine flour and oil or crisco.
• 5 use milk to make manageable dough and roll thin.
• 6 cut in strips about 1 1/2-inches wide and then 4 to 5-inch strips or break pieces and drop in briskly boiling broth, one at a time, and move around so they will not stick together.
• 7 after you get them all to boil for a few minutes, cut down heat; simmer covered 10 minutes.
• 8 if you don't have enough broth, add boiling water for more gravy in dumplings.
• 9 while simmering, add chicken to dumplings.

Pace Three Bean Chili Chowder

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 large onion, chopped (about 1 1/2 cups)
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 1 (15 ounce) can black-eyed peas, drained
• 1 (15 ounce) can pinto beans, drained
• 1 (15 ounce) can black beans, drained
• 2 (15 ounce) cans stewed tomatoes
• 1 cup chicken broth
• 3/4-1 cup picante sauce (i prefer pace medium)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• shredded cheddar cheese
• shredded monterey jack cheese
• chopped fresh cilantro
• chopped fresh green onion
• sour cream
• additional picante sauce

Recipe

• 1 cook onion in oil in large saucepan or stockpot until onion is tender, but not browned.
• 2 add remaining ingredients except optional garnishes.
• 3 bring to a boil.
• 4 reduce heat and simmer 10 minutes.
• 5 ladle into bowls and garnish individual servings as desired with optional garnishes.
• 6 serve with tortilla chips or flour tortillas warmed on an iron skillet!

Olive Garden Chicken With Lemon Marjoram Sauce

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 24 ounces boneless skinless chicken breasts, split and pounded flat (4, 6 oz. portions)
• 1 cup flour, seasoned with
• salt and black pepper
• 3 whole eggs
• 1/3 cup fresh parmesan cheese, grated (preferably a combination of grated parmesan and romano cheese)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil
• 3/4 cup olive oil (or as needed)
• 1/4 cup shallot, finely chopped
• 1 tablespoon garlic, chopped
• 2 tablespoons fresh marjoram, finely chopped
• 2 tablespoons parsley, chopped
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1/2 cup zinfandel wine
• 1 cup heavy cream
• 3 ounces unsalted butter, cold
• 1 pinch salt and pepper (to taste)

Recipe

• 1 preheat oven to 350°f.
• 2 piccatta batter:.
• 3 combine eggs, cheeses, parsley and basil together in a large mixing bowl.
• 4 chicken:.
• 5 flour the chicken breast in the flour mixture and dip it in the piccatta batter.
• 6 coat evenly on both sides.
• 7 heat the olive oil in a large skillet on medium heat.
• 8 carefully place it in the skillet and fry.
• 9 when edges are golden brown, turn over and brown the other side.
• 10 transfer chicken from pan and place it in baking pan.
• 11 place in a 350 degree oven for 10-12 minutes.
• 12 using the pan the chicken was cooked in, drain all but 1/4 of the oil.
• 13 over medium heat add the shallots, garlic and herbs, saute until the shallots are transparent.
• 14 add the lemon juice, lemon zest, zinfandel wine and reduce the liquid by 1/2.
• 15 add the heavy cream and simmer until the sauce has thickened slightly.
• 16 remove sauce from heat and whip in the cold butter.
• 17 season to taste with salt and pepper.
• 18 pour 2 oz. of the sauce on the plate and place the chicken on top and serve.

Middle Eastern Chicken Sloppy Joe

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 bunch scallion, thinly sliced ( and green parts separate)
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• fresh ground black pepper
• 2 garlic cloves, minced
• 2 medium tomatoes, diced
• 1/4 cup golden raisin
• 1 lb lean ground chicken
• 1/4 cup plain low-fat yogurt or 1/4 cup soy yogurt
• 1/3 cup pine nuts, toasted
• 4 (4 inch) whole wheat pita bread, with pockets, tops trimmed and warmed
• tomato, sliced
• cucumber, sliced

Recipe

• 1 heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes.
• 2 stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes.
• 3 add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes.
• 4 remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts.
• 5 serve mixture stuffed into warm pita with tomato slices and cucumber slices.

Old Fashioned Curried Chicken Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 large orange
• 1 medium banana
• 4 cups mixed salad greens, torn
• 2 cups cooked chicken, cubed
• 4 ounces jellied cranberry sauce, chilled and cut in 1/2 ",cubes
• 1/4 cup light raisins
• 1/4 cup salted peanuts
• 1/2 cup salad dressing or 1/2 cup mayonnaise
• 1/2 cup orange flavored yogurt
• 1/2-1 teaspoon curry powder

Recipe

• 1 section orange over bowl to catch juice.
• 2 slice banana diagonally and dip in reserved orange juice.
• 3 place salad greens in large salad bowl.
• 4 arrange orange sections, banana, chicken, the cranberry cubes, raisins, and peanuts atop salad greens.
• 5 chill to make dressing, combine mayonnaise or salad dressing, yogurt and curry; chill.
• 6 pass dressing with salad.

Fantabulous Rumaki With Or Without The Livers

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 20 slices bacon, halved
• 20 chicken livers, cleaned and halved
• 40 water chestnuts
• 1 cup soy sauce
• 2 tablespoons fresh ginger, grated (or use more if you like)
• 1/4 cup brown sugar
• 4 garlic cloves, smashed

Recipe

• 1 wrap half piece of bacon around half of a chicken liver and one water chestnut. secure with a toothpick.
• 2 mix the marinade in a bowl and let the rumaki marinate for several hours or even overnight.
• 3 cover a sheet pan with a silpat or foil sprayed with cooking spray and broil close to the heat source (but not so close your toothpicks burn up) until the bacon is crispy and the liver is cooked through. serve hot.

Jaegersosse (huntersauce)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 60 g smoked bacon, cubed
• 1 medium onion, cubed
• 2 tablespoons flour
• 1/4 liter water
• 1/8 liter red wine
• vegetable stock cubes or chicken stock cube (for 1/2 l)
• thyme, to taste
• rosemary, to taste
• pepper
• 1 teaspoon tomato paste
• 1 small pickle (optional)
• 100 g mushrooms, chopped (yellow boletus or chanterelle)

Recipe

• 1 put bacon in pot and heat.
• 2 fry onion in the bacon fat.
• 3 add mushrooms.
• 4 add flour once there is no liquid left and make a medium brown roux.
• 5 add water and wine and bring to a boil.
• 6 add remaining ingredients and serve immediately leftovers can be frozen.

Mac And Paprikash #rsc

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs chicken breasts, cubed
• 1/2 tablespoon kosher salt, coarse
• 5 -6 slices bacon
• 2 cups fresh spinach, packed
• 1 lb shallot, chopped
• 1 ounce hidden valley original ranch seasoning mix
• 1/4 teaspoon cayenne pepper
• 2 tablespoons hungarian paprika
• 1/4 cup flour
• 5 cups chicken broth
• 1 1/2 cups macaroni
• 1 1/2 cups greek yogurt

Recipe

• 1 1) preparation: peel and chop shallots and set aside (food processor is a great time saver here) dry chicken breasts with paper towel then cube and salt. then add 3 cups chicken broth and macaroni to a 2 qt sauce pan boil noodles for 10 mins and let cool.
• 2 2) while the noodles are boiling get a medium/large saute pan cover the bottom of the pan with bacon and fry for 10 mins moving and turning frequently to prevent sticking (medium high heat). when bacon is crisp remove it from the pan and set it aside. save the saute pan with the bacon fat to cook chicken.
• 3 3) when macaroni is cooled in the 2 qt sauce pan add 1/4 cup flour and hidden valley seasoning packet and stir.
• 4 4)place cubed chicken in the saute pan with bacon grease and fry to golden brown moving chicken frequently to brown evenly and to prevent sticking to the pan (about 10mins on medium high heat). when chicken remove it from the pan and set it aside.
• 5 5) saute shallots till transulent and ladel in just enough broth to deglaze the pan and get all the yummi pan juices off, using your spatula to gently scrape the bottom of the pan and help it along.
• 6 6)when shallots are translucent and pan is deglazed, break up the bacon and add it to the shallots, then add the spinach and saute till it wilts. next add the hungarian paprika, the cayenne pepper, and stir till the seasoning is incorporated.
• 7 7) when the seasoning is fully incorporated add the final 2 cups of broth and the browned chicken and let it simmer on medium high heat for approximately 10 mins till chicken is done.
• 8 8) when chicken is tender and cooked through add the 2 qt sauce pan ingredients into the saute pan and mix.
• 9 9) turn off the heat on the saute pan, cool for five mins then add the greek yogurt. serve immediately.

Mom's Shawerma(شاورما)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 2 boneless skinless chicken breast halves, cut into bite-sized chunks
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons vinegar
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1 tablespoon oil
• 1/2-1 teaspoon ground sumac (optional)

Recipe

• 1 mix all ingredients, cover and let marinate for an hour.
• 2 cook over medium heat in a large saucepan until done (should be dry).
• 3 (i don't like onions and garlic all that much, so i pick the chicken out).
• 4 if you can get arabian pita bread from an international store, do so, it is a million times better than pita.
• 5 heat bread, spread with a little mayo.
• 6 put chicken along one side and wrap.
• 7 variations: try adding french fries, or pickles.
• 8 instead of plain mayo, mix some mayo with lemon juice, olive oil and garlic.

Grilled Raspberry Chicken

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 garlic cloves, finely chopped
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
• 1 1/2 tablespoons worcestershire sauce
• 1 tablespoon dried rosemary
• 2 teaspoons dijon mustard
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon crushed red pepper flakes
• broiler-fryer chicken, cut in pieces

Recipe

• 1 combine all ingredients except chicken pieces.
• 2 mix well.
• 3 place chicken pieces in a large resealable bag.
• 4 pour marinade over chicken. seal bag.
• 5 refrigerate for 2-3 hours.
• 6 grill or broil chicken till juices run clear.about 15 minutes per side.
• 7 your may find it takes a little more time or a little less.
• 8 do not overcook.

Languedoc Chicken

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 tablespoons plain low-fat yogurt
• 3 tablespoons sun-dried tomato paste
• 1 tablespoon olive oil
• 1/4 cup fresh basil leaf, crushed lightly
• 2 garlic cloves, chopped
• 4 chicken quarters

Recipe

• 1 combine first five ingredients (yougurt through garlic) and mix well.
• 2 place the chicken quarters in a large zip-top bag or glass dish. add the marinade and toss chicken to coat well.
• 3 marinate at least 2 hours in the refrigerator (up to 8 hours), and then remove and leave covered at room temperature for 30 minutes.
• 4 grill over medium heat for 30-45 minutes, turning every 5-7 minutes.

Paella

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 onion (finely chopped)
• 4 garlic cloves (finely chopped)
• 1 large tomato (chopped)
• 1 small red pepper (chopped)
• 200 g chicken thighs (in bite sized pieces)
• 1 1/2 teaspoons salt
• 10 saffron strands
• 1 teaspoon smoked paprika (or less)
• 300 g rice (paella)
• 750 g chicken stock
• 12 -15 medium prawns (tails only)
• 5 large prawns
• 2 calamari (cut in rings)
• 8 mussels
• 1/2 cup green peas
• 1 lemon (cut into wedges)

Recipe

• 1 fry chicken in a few teaspoons olive oil until golden. remove from pan.
• 2 gently fry onions in olive oil until golden. (approx 5 mins).
• 3 add garlic and cook for another few minutes.
• 4 add red pepper and tomato. cook until tomato is very soft.
• 5 add rice, chicken, stock and spices and heat until simmering. put the timer on for 20 minutes.
• 6 add prawns and calamari and push into the liquid. the paella should be simmering quite strongly. rotate pan so it all cooks evenly.
• 7 with 8 minutes (12 min) to go, push mussels into the rice and lay large prawns on top.
• 8 after 4 mins (turn prawns over) and place peas on top.
• 9 when the timer goes, put some foil loosely over the pan and wait 3 minutes.
• 10 push lemon into the paella and serve.
• 11 serve from pan and get people to squeeze lemon over their serves.

Olive Garden Pollo Limone (lemon Chicken)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 3 tablespoons all-purpose flour
• 1 1/2 tablespoons extra virgin olive oil
• 1/4 cup finely chopped green onion
• 2 minced garlic cloves
• 1/2 cup chicken broth
• 1/4 cup dry wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley (plus more to garnish)
• 1 tablespoon grated lemon zest
• salt
• pepper

Recipe

• 1 pound chicken to 1/4 inch thickness.
• 2 season chicken with salt and pepper.
• 3 heat 1 teaspoon of the oil over high heat.
• 4 lightly coat chicken with flour shaking off excess.
• 5 cook in skillet until brown and nearly cooked through.
• 6 remove chicken and reserve on the side.
• 7 add 1/2 tsp oil to the skillet reducing heat to low.
• 8 saute green onions and garlic until tender.
• 9 deglaze the pan with broth and wine (scraping browned bits from pan).
• 10 add lemon juice and parsley.
• 11 bring mixture to a boil over high heat (3 min).
• 12 add lemon peel and salt and pepper to taste.
• 13 return chicken to skillet and coat with sauce.
• 14 cover skillet for 5 minutes over medium-low heat turning chicken once.
• 15 plate the chicken and top with sauce and parsley for garnish.

Olive Chicken

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (1 1/2 pounds)
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 15 ounces crushed tomatoes
• 5 3/4 ounces green olives, sliced and pitted, drained
• 2 tablespoons finely shredded lemon peel
• 1 teaspoon dried oregano, crushed

Recipe

• 1 in a large skillet, brown chicken in hot olive oil over medium high heat for five minutes, turning once. remove chicken from skillet; set aside. add onion to the skillet. cook over medium heat for 8 to ten minutes or until tender and lightly browned, stirring occassionally and adding garlic the last 1 minute of cooking.
• 2 stir tomatoes, olives, lemon peel and oregano into the onion mixture. place chicken on tomato mixture. bring to boiling; reduce heat. simmer, covered, 13 to 15 minutes or until chicken is no longer pick (170 degrees).
• 3 place chicken on a platter, season tomato mixture with pepper. spoon tomato mixture over the chicken.

Middle Eastern Chicken Marinade/rub

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 5 chicken breasts, halved
• 3 garlic cloves, minced (or 1 teaspoon granulated garlic)
• 1/2 teaspoon salt
• 1/2 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 teaspoons cinnamon
• 1 teaspoon hungarian hot paprika
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne

Recipe

• 1 mix all ingrediants together, or blend with a food processor.
• 2 pour mixture into freezer bag and add meat. marinade for 3 hours.
• 3 cook on grill or bake at 350f for 45 minutes.

Pacific Rim Chicken Burgers With Ginger Mayonnaise

Four-cheese Lasagna (actually 5!)

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 6 ounces gruyere cheese, shredded (about 1 1/2 cups)
• 2 ounces parmesan cheese, finely grated (about 1 cup)
• 1 1/2 cups part-skim ricotta cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh parsley leaves, minced fresh, plus an additional
• 2 teaspoons fresh parsley leaves
• 3 tablespoons unsalted butter
• 1 medium shallot, minced (about 3 tablespoons)
• 1 medium garlic clove, minced (about 1 teaspoon)
• 1/3 cup all-purpose flour
• 2 1/2 cups whole milk
• 1 1/2 cups low sodium chicken broth
• 1/2 teaspoon table salt
• 1 bay leaf
• 1 pinch cayenne pepper
• 15 no-boil lasagna noodles
• 8 ounces fontina cheese, rind removed, shredded (about 2 cups)
• 3 ounces gorgonzola, finely crumbled (about 3/4 cup)

Recipe

• 1 place gruyère and 1/2 cup parmesan in large heatproof bowl. combine ricotta, egg, black pepper, and 2 tablespoons parsley in medium bowl. set both bowls aside.
• 2 melt butter in medium saucepan over medium heat until foaming; add shallot and garlic and cook, stirring frequently, until beginning to soften, about 2 minutes. add flour and cook, stirring constantly, until thoroughly combined, about 1 1/2 minutes; mixture should not brown. gradually whisk in milk and broth; increase heat to medium-high and bring to full boil, whisking frequently. add salt, bay leaf and cayenne, reduce heat to medium-low, and simmer until sauce thickens and coats the back of a spoon, about 10 minutes, stirring occasionally with heatproof rubber spatula or wooden spoon and making sure to scrape bottom and corners of saucepan (you should have about 4 cups).
• 3 remove saucepan from heat and discard bay leaf. gradually whisk 1/4 cup sauce into ricotta mixture. pour remaining sauce over gruyère mixture and stir until smooth; set aside while softening noodles.
• 4 adjust oven rack to upper middle position and heat oven to 350 degrees. place noodles in 13 by 9-inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. remove noodles from water, place in single layer on kitchen towel, and pat dry. wipe out baking dish and spray lightly with nonstick cooking spray.
• 5 distribute 1/2 cup sauce in bottom of baking dish. place 3 noodles in single layer on top of sauce. spread 1/2 cup ricotta mixture evenly over noodles and sprinkle evenly with 1/2 cup fontina. drizzle 1/2 cup sauce evenly over cheese. repeat layering of noodles, ricotta, fontina, gorgonzola, and sauce 3 more times. place final 3 noodles on top and cover completely with remaining sauce, spreading with rubber spatula and allowing to spill over noodles. sprinkle evenly with remaining 1/2 cup parmesan.
• 6 spray large sheet foil with nonstick cooking spray and cover lasagna; bake until edges are just bubbling, 25 to 30 minutes, rotating pan halfway through baking time. remove foil and turn oven to broil. broil until surface is spotty brown, 3 to 5 minutes. cool 15 minutes. sprinkle with remaining 2 teaspoons parsley; cut into pieces and serve.

Howtowdie (scottish Roast Chicken)

Pace Chicken Chimichanges

Total Time: 1 hr 13 mins Preparation Time: 1 hr Cook Time: 13 mins

Ingredients

• 2 1/2 cups chopped cooked chicken
• 2/3 cup salsa
• 1/3 cup green onion, slices (you can also use regular onions)
• 3/4 teaspoon ground cumin
• 1/2 teaspoon oregano leaves, crushed
• 1/2 teaspoon salt
• 8 flour tortillas
• 1/4 cup melted butter
• 1 cup shredded cheese, monterey jack or 1 cup cheddar cheese

Recipe

• 1 combine chicken, salsa, onion, cumin, oregano, and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated.
• 2 brush one side of tortillas with butter.
• 3 spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 t shredded cheese.
• 4 fold sides over filling; fold ends down.
• 5 place seam side down in 13x9 baking dish. bake in preheated oven at 475* about 13 minutes or until crisp and golden brown.

Lentils And Sausage

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1 lb lentils, rinsed and cleaned
• 1 lb any link sausage, cut into pieces
• 2 celery ribs, diced
• 2 carrots, diced
• 1 onion, chopped
• 3 tablespoons tomato paste
• 1 bay leaf
• salt
• pepper
• dried thyme
• 8 cups water
• 8 teaspoons chicken bouillon powder

Recipe

• 1 preheat oven to 375.
• 2 brown sausage in dutch oven.
• 3 add vegetables and cook until onion is translucent and a little browned, about 10 minutes.
• 4 add water, scraping bottom of pan to deglaze.
• 5 add bouillion and other seasonings to taste.
• 6 bake in oven for about 45 minutes to 1 hour or until lentils are soft.

Lapin A La Dijonnaise

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 (3 lb) rabbits or 8 rabbit joints, legs or 8 chicken thighs
• 4 cups unsalted chicken stock or 4 cups water
• 2 cups dry wine, chardonnay or 2 cups burgundy
• 6 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• salt & freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 dozen small pearl onions, peeled
• 1/2 lb button mushroom
• 1 tablespoon mustard seeds
• 2 sprigs fresh tarragon, leaves only, whole
• 2 sprigs fresh tarragon, leaves only, finely chopped
• 4 tablespoons dijon mustard
• 1 tablespoon mustard powder
• 1/2 cup crouton
• 1 ounce chives, finely chopped

Recipe

• 1 place a rack in the lower third of the oven and preheat the oven to 350 degrees f.
• 2 if you are using whole rabbits, place a rabbit flat on a cutting board. separate the two back legs. cut the 2 front legs from the shoulders. cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. cut each of the back legs in half. you should have 12 to 14 pieces. repeat with the remaining rabbit.
• 3 bring the stock and wine to a boil in a large saucepan. reduce the heat to medium-low and keep at a slow, steady simmer.
• 4 warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
• 5 season the rabbit with salt and pepper and dust with the flour.
• 6 add the rabbit and sear until golden brown on all sides, about 10 minutes.
• 7 add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
• 8 add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
• 9 pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
• 10 remove and discard the parchment paper and bake 10 minutes more.
• 11 meanwhile, whisk together 3 tablespoons of dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
• 12 brush the rabbit with the mustard mixture and bake for 15 minutes. to check for doneness, using a small knife pierce the thickest part of the thigh. the meat should feel tender.
• 13 stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
• 14 serve.

Old Fashioned Chicken Casserole

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1/4 cup flour
• salt and pepper
• 6 tablespoons butter
• 1 (4 lb) chicken, cut up or 1 (4 lb) chicken breasts
• 6 carrots, peeled and chopped
• 8 medium potatoes, peeled and chopped
• 2 onions, peeled and chopped
• 2 cups chicken broth
• 1 sprig thyme
• 6 tablespoons flour
• 3 cups milk
• freshly grated nutmeg
• parsley, to garnish

Recipe

• 1 mix flour, salt and pepper in a bag, add the chicken and shake to coat well.
• 2 brown a few pieces at a time in the butter in a skillet.
• 3 remove to a 3 qt baking dish, reserving the drippings.
• 4 add the carrots, potatoes and onions to the baking dish.
• 5 pour the chicken broth over and add the thyme.
• 6 bake, covered at 350*f for 45 minutes.
• 7 stir 6 tbs flour into the reserved drippings, adding additional butter if necessary.
• 8 cook for 6 to 8 minutes or until medium brown, stirring constantly.
• 9 stir in the milk.
• 10 cook until thickened, stirring constantly.
• 11 season to taste with salt, pepper and nutmeg.
• 12 pour the gravy over the chicken and vegetables and bake uncovered for 25 to 30 minutes longer.
• 13 garnish with parsley and serve.

One Dish Chicken Noodles

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken breast
• 2 (12 ounce) jars chicken gravy
• 1 (12 ounce) wide egg noodles
• 3 cups frozen green peas, thawed

Recipe

• 1 heat oil in large skillet.
• 2 cube chicken into bite size pieces and brown in hot oil. meanwhile, in a large saucepan, boil noodles in water until soft, then drain.
• 3 add hot cooked noodles to chicken in skillet and pour in gravy and peas. stir together until ingredients are covered/coated with gravy.
• 4 cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. serve directly from the skillet.

Hawaiian Kiawe Grilled Ewa Chicken With Hoisin Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup hoisin sauce
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup macadamia nut oil or 1/4 cup vegetable oil
• 1/4 cup oriental sesame oil
• 12 kaffir lime leaves, julienned
• 3 tablespoons minced fresh lemongrass
• 2 tablespoons peeled grated fresh ginger
• 2 whole chicken, cut lengthwise in half (backbone removed)
• 4 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 4 cloves garlic, minced
• 4 teaspoons peeled minced fresh ginger

Recipe

• 1 for the sauce: mix all of the ingredients in a large bowl.
• 2 (can be prepared 2 days ahead. cover and refrigerate.).
• 3 for the chicken: place the chickens on a large baking sheet.
• 4 brush the chickens with the lime juice and soy sauce.
• 5 rub the garlic and ginger over the chicken.
• 6 cover and refrigerate overnight.
• 7 prepare the barbecue (medium heat).
• 8 grill the chicken until cooked through, turning occasionally, about 45 minutes.
• 9 brush the sauce over the chicken, grill 5 minutes more and serve.
• 10 wines to serve: california version like bonny doon’s clos de gilroy or cotes-du-rhone from france or a soft, supple-style california merlot with an abundance of rich, ripe fruit.

packet chicken mediterranean style

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons italian seasoning
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1 (10 ounce) package frozen spinach, thawed and wrung out
• 1 cup drained and chopped sun-dried tomato
• 1/2 cup dry wine (a cheap sauvignon blanc is good)
• 1/2 teaspoon fresh thyme
• 1 cup thinly sliced yellow onion
• 1/2 cup pitted halved kalamata olive
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh basil
• 4 ounces crumbled feta cheese (use goat if you don't care for feta)

Recipe

• 1 preheat oven to 500 combine wine, thyme, onino, tomato.
• 2 garlic, and basil in a bowl coat chicken breasts on both sides with oil and season them with salt, pepper, and italian seasoning pull out 4 long sheets of foil (about 2 ft) fold foil into 2 1 ft halves in center of each half, place 1/4 of the spinach top spinach piles with chicken breasts top each breast with some of the mixture, allowing some liquid from mixture to puddle around each chicken breast sprinkle 1 oz cheese on top of each pile seal foil into packets, leaving some room for steam- make sure the packets are pretty airtight bake packets until they puff up with steam and chicken is cooked through, about 30 min.

Pacific Pizza

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/3 cup teriyaki cooked chicken
• 1/3 cup pineapple chunk, cut & drained
• 1/2 cup maui onion, sliced
• 1/4 cup red bell pepper, chopped
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup provolone cheese, shredded
• 1 large boboli pizza crust
• 1/2 cup pizza sauce
• 1/2 cup barbecue sauce

Recipe

• 1 bake at 450 degrees for 10 minutes.
• 2 or until cheese is melted & crust is golden brown.

Grannies Overnight Swiss Chicken

Total Time: 8 hrs 45 mins Preparation Time: 8 hrs Cook Time: 45 mins

Ingredients

• 4 skinless chicken breasts
• 1 large egg, beaten
• 1/2 cup breadcrumbs
• 1/4 cup cooking oil
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 cups milk
• 3/4 cup swiss cheese, shredded
• 1/2 cup wine

Recipe

• 1 place chicken between 2 pieces of waxed paper. pound out to 1/4-inch thickness. dip into egg, then bread crumbs.
• 2 in skillet, heat two tablespoons of oil. brown chicken 3 minutes on a side, adding remaining oil as needed.
• 3 mix cornstarch with small amount of milk until smooth, add to remaining milk. in a sauce pan, heat corn starch and milk mixture until bubbly and thickened. remove from heat, stir in wine and cheese. pour 1/2 of the sauce in the bottom of a 13x9 inch dish. add chicken before topping with remaining sauce.
• 4 cover and chill several hours or overnight. bake covered in 350° oven until heated thoroughly, about 45 minutes. serves 4.

Mid-atlantic Mushroom And Chestnut Stuffing

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs bread, cut into 1/2-inch cubes or 16 cups bread cubes
• 1/2 cup butter
• 3 large onions, chopped
• 1 lb sliced mushrooms (i use baby portabella)
• 5 celery ribs, chopped
• 15 ounces steamed chestnuts
• 1/4 cup chopped fresh thyme or 2 teaspoons dried thyme
• 3 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups approximately canned low sodium chicken broth

Recipe

• 1 preheat oven to 400. using two large baking sheets, divide bread and bake until golden, about 25 minutes--stirring occasionally. place in large bowl.
• 2 heat heavy large skillet over medium-high; melt butter.
• 3 add onions and cook, about 20 minutes, until golden brown.
• 4 reduce heat to medium. add mushrooms and stir until juices are released and mushrooms soften (5 minutes.).
• 5 add celery, cook 2 minutes.
• 6 mix onion/mushroom mix into the bread cubes.
• 7 add chestnuts, herbs and nutmeg. mix and season with salt and pepper (can be made 1 day ahead. cover and refrigerate).
• 8 to bake in turkey: mix 1/2 cup broth and fill main cavity of turkey. add enough chicken broth to remaining stuffing to moisten it. spoon into buttered baking dish and cover with buttered foil. bake along with turkey until heated through.
• 9 to bake all stuffing in pan: preheat oven to 350 and butter a 15x10x2" baking dish. mix chicken broth into stuffing until moist and place in buttered dish. bake until heated through, about 1 hour and 45 minutes.

Olive 'n Fig Chicken

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (5 ounces each)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon lemon-pepper seasoning
• 2 tablespoons olive oil
• 1 (6 1/3 ounce) jar green olive tapenade
• 2 tablespoons fig preserves
• sliced pimento stuffed olive (optional)

Recipe

• 1 flatten chicken to 1/2-inch thickness; sprinkle with garlic salt and lemon-pepper. in a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. remove and keep warm.
• 2 in the same skillet, cook tapenade and fig preserves over medium heat until heated through, stirring to loosen browned bits from pan. return chicken to the pan; cook on low heat for 2-3 minutes or until chicken is heated through. garnish with olives if desired.

Mom's Turkey Or Chicken Stuffing

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 3 cups cubed stale french bread (dried overnight)
• 1 onion, chopped
• 2 stalks celery, diced
• 1/2 cup butter
• 1 teaspoon dried sage
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon salt

Recipe

• 1 melt butter in skillet, sautee onions and celery. add spices. combine bread cubes with celery/onion/butter and toss. stuff poultry, put extra stuffing into covered casserole dish.

Mom's Thanksgiving Stuffing

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 (10 ounce) package cornbread
• 1/2 broiler-fryer chicken (boiled and pulled, save chicken stock)
• 3 celery ribs (chopped fine)
• 1/4 bell pepper (chopped fine)
• 1/2 cup pecans (chopped fine)
• 1/2 cup green onion
• 1/4 teaspoon poultry seasoning
• salt (to taste)

Recipe

• 1 preheat oven 350°f.
• 2 for the cornbread, use any cornbread recipe, i like to bake it in a cast-iron pan.
• 3 crumb corn bread in a large bowl.
• 4 then chop all items fine i prefer to use a food processor to make the celery,bell pepper, pecans and green onions extra fine and add to the cornbread mix,.
• 5 mix everything with your hands, while mixing use chicken stock to get a sticky consistency, but still pretty saturated (this will determine the moisture of the stuffing -- more chicken stock more moist less it will be a little dryer).
• 6 spray a nonstick spray on a glass pan (large cake pan).
• 7 dump out all mixture into pan an spread out evenly.
• 8 place in oven uncovered for 20 minutes or until top is golden brown.
• 9 take out and let cool for a few minutes.
• 10 dig in and enjoy!

How To Cut Up A Chicken

Total Time: 7 mins Preparation Time: 7 mins

Ingredients

• 1 whole chicken
• cold water (optional)

Recipe

• 1 you will need a pair of sharp, good-quality kitchen shears and a sharp knife at least 6 inches long.
• 2 unwrap the chicken and drain any extra blood into the sink. rinsing the chicken in cold water is optional. it can tidy up a chicken that is messy from processing and packing, but it makes the bird slippery to handle.
• 3 if there are pads of fat just inside the cavity pull them away (as long as the bird is cold the fat will be solid enough to handle).
• 4 remove the giblets. top brand birds will have the full set. discount brand birds will have random giblets -- anywhere from none at all to doubles.
• 5 cut off the wingtips with the kitchen shears.
• 6 cut the skin connecting the thigh to the body with the shears or the knife.
• 7 bend the thigh backwards to dislocate the joint. use the shears to cut the thigh from the body.
• 8 bend the leg joint backwards to dislocate it. (dislocating the joints is optional, but makes it easier). cut through the joint from the inner side of the bend.
• 9 bend the wing back to find the joint. dislocate it if possible (the wing joints are very sturdy and sometimes can't be dislocated until the meat is cut to expose them). cut through the wing joint with the shears from the inside of the bend.
• 10 using the shears, cut the breast free of the back following the line of the ribs (there is usually a thin line of fat just on the breast side of that line).
• 11 note -- the difficulty of cutting through the shoulder bones will depend on the age of the chicken. fryers are easy, stew hens more difficult. if you're cutting a turkey you'll need to break the joint.
• 12 use the knife to divide the breast lengthwise into thirds. cut the meat down to but not through the bones.
• 13 cut the breast bones with the shears.
• 14 note -- for a large roaster, or stew hen you may wish to halve each of these pieces crosswise to yield a total of 6 pieces of meat.
• 15 alternately, if you want the breast divided in half you can use the knife to cut the skin exactly down the center then slide it down on one side of the breastbone. complete the cut with the shears. sometimes, depending upon the intended use, its even desirable to slide the knife along both sides of the breastbone and then use the shears to cut it out completely.
• 16 the chicken is now ready to use for whatever purpose you wanted chicken parts.
• 17 if you wish to bone the breasts, its now easy to see where you need to slide a thin, razor-sharp knife to free the meat.
• 18 note -- gather the trimmings, including the fat, and save in the freezer until you have enough for chicken stock. (crock pot chicken stock requires trimmings from only 2-3 chickens).
• 19 tip -- it's easier to skin the chicken if you grab the slippery skin with a damp dishcloth.
• 20 tip -- if there are pinfeathers i find that a grill lighter makes the best tool to singe them off.
• 21 tip -- if there are broken feathers too large to singe, a pair of washed, needlenose pliers gets a better grip than tweezers. they are inexpensive so you can keep a pair in your utensil drawer just for this purpose.

Homemade Chicken Nuggets

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into 1-1/2 to 2-inch pieces
• 8 ounces shake 'n bake chicken coating mix (1 package)
• barbecue sauce (to serve)
• parmesan cheese (optional)

Recipe

• 1 preheat oven to 400°f moisten chicken pieces with water. shake off excess water.
• 2 shake 3 or 4 pieces at a time with coating mix. discard any remaining coating mix. place chicken pieces in 15x10x1-inch baking pan.
• 3 bake 10 to 15 minute or until chicken is cooked through. serve with kraft or bull's-eye barbecue sauce.
• 4 special extra:.
• 5 add 1/3 cup kraft grated parmesan cheese to shake 'n bake coating mix before using to coat chicken. serve with any of the following dipping sauces: ketchup, honey, kraft sweet 'n sour sauce, kraft catalina dressing or taco bell® home originals® thick 'n chunky salsa.
• 6 shake 'n bake honey dijon nuggets:.
• 7 prepare as directed, moistening chicken pieces with 1/4 cup grey poupon savory honey mustard before coating with shake 'n bake crispy chicken nuggets seasoned coating mix.

Monterey Chicken Ii

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 chicken breast halves, boned and skinned
• salt and pepper
• flour
• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons flour
• 1 teaspoon celery salt
• 1/2 teaspoon pepper
• 1/2 cup wine or 1/2 cup chicken broth
• 1/2 cup chicken broth
• 1 avocado, mashed
• 1 1/2 cups monterey jack cheese, grated
• 8 large mushrooms, chopped

Recipe

• 1 preheat oven to 350°f.
• 2 place chicken breasts between waxed paper and pound until thin.
• 3 lightly dust with flour and salt and pepper.
• 4 melt 1/4 cup butter or margarine in skillet.
• 5 saute chicken until brown.
• 6 remove and set aside.
• 7 melt remaining butter or margarine in same skillet.
• 8 saute onion, garlic and mushrooms until cooked.
• 9 stir in flour, celery salt, chicken broth and wine (if using).
• 10 cook over low heat until thickened (5 minutes).
• 11 stir in avocado and 1/2 cup cheese; blend to combine ingredients.
• 12 remove from heat.
• 13 arrange chicken in baking dish.
• 14 spoon avocado mixture over chicken and top with remaining cheese.
• 15 bake for 10-20 minutes or until chicken is cooked and cheese melts.

Middle Eastern Chicken Skewers

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 tablespoon cumin
• 1/2 tablespoon coriander, ground
• 1/2 tablespoon turmeric
• 1 tablespoon cinnamon
• 1 tablespoon smoked paprika
• 1 tablespoon mustard powder
• 1/2 tablespoon kosher salt
• 1 1/2 lbs boneless skinless chicken breasts
• 2 tablespoons olive oil

Recipe

• 1 if using bamboo skewers, place them in a shallow bowl of water to soak. coat grill grates with oil or high-heat cooking spray.
• 2 heat the grill on high ( or load with charcoal & start fire to grey-coated coals & hot heat).
• 3 in a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. close the bag and shake to blend the seasonings.
• 4 place the chicken in the bag, then add the olive oil.
• 5 close the bag, gently pressing out any air.
• 6 gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat. (i plan to toss it in the fridge overnight at this point).
• 7 place a chicken tender on each skewer. place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer.

Pacific Rim Green Beans

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb green beans, trimmed and cut in half
• 1 tablespoon butter
• 1 tablespoon oil
• 1 garlic clove, minced
• 1 red onion, chopped
• 2 tablespoons chopped red bell peppers
• 1 serrano chili pepper, seeded and minced
• 1 teaspoon grated fresh ginger
• 3/4 cup chicken stock
• 2 teaspoons soy sauce

Recipe

• 1 in a medium saucepan heat butter and olive oil over medium heat.
• 2 add garlic, onion, red pepper, chile pepper, and ginger and sauté until all ingredients are softened.
• 3 add green beans, tossing until coated.
• 4 stir in chicken stock and soy sauce.
• 5 cover and cook over moderate heat until beans are tender-crisp.

Mario's Brown Chicken Stock

Total Time: 2 hrs 25 mins Preparation Time: 10 mins Cook Time: 2 hrs 15 mins

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 1/2 lbs chicken wings, backs, and bones
• 3 carrots, coarsely chopped
• 2 onions, coarsely chopped
• 4 celery ribs, coarsely chopped
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 1 bunch parsley stems

Recipe

• 1 in a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. add all the chicken parts and brown all over, stirring to avoid burning. remove the chicken and reserve.
• 2 add the carrots, onions, and celery to the pot and cook until soft and browned. return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
• 3 remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. stir the stock to facilitate cooling and set aside. refrigerate stock in small containers for up to a week or freeze for up to a month.

Phoney Abalone

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• Servings: 4
• 4 chicken breasts, pounded thin
• 2 bottles clam juice any size as long as it's enough to cover chicken
• 1 1/2 cups cracker crumbs
• 2 eggs
• 1 cup seasoned flour
• vegetable oil (for frying)

Recipe

• 1 pound chicken breasts thin.
• 2 marinate chicken in clam juice for approximately 24 hours.
• 3 drain and pat dry chicken. dredge in flour. dip in beaten egg and then in crumbs i prefer panko crumbs over cracker.
• 4 fry chicken breast.

Old Fashioned Bread Stuffing

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup finely chopped celery
• 1/2 cup chopped onion
• 1/2 cup butter
• 1/8 teaspoon pepper
• 1/2 teaspoon salt
• 1 teaspoon poultry seasoning
• 8 cups bread cubes (potato bread is good)
• 1 cup chicken broth

Recipe

• 1 place bread cubes in a large bowl and set to the side.
• 2 preheat oven to 375.
• 3 in a saucepan saute celery and onion in butter till soft.
• 4 remove from heat and add salt, pepper & poultry seasoning.
• 5 add the onion mixture to the bread cubes and combine. drizzle with broth to lightly moisten then toss lightly.
• 6 bake covered for approximately 30 minutes.
• 7 this can be prepared a day in advance. let stuffing come to room temp before baking and add additional broth to moisten.

Middle Eastern Chicken Kebabs In Honey-soy Marinade

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 tablespoons oil
• 10 tablespoons honey
• 10 tablespoons soy sauce
• 2 teaspoons cumin
• 2 teaspoons cayenne pepper
• pepper
• 4 -6 chicken breasts, cubed
• 2 garlic cloves, minced
• 4 onions, cut up
• 2 red bell peppers, cut up

Recipe

• 1 in a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. set a small amount of the marinade aside for basting later on. then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. the longer the better.
• 2 discard the marinade and put meat and veggies onto skewers. if you use wooden ones, first soak them in lemon water to prevent burning.
• 3 grill on the bbq for 12-15 minutes or until done. keepturning and basting with the marinade you set aside earlier.

Fran's House Chicken

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 4 organic boneless skinless chicken breasts
• 2 tablespoons dijon mustard
• 1 tablespoon basil pesto

Recipe

• 1 preheat the broiler.
• 2 coat a small baking dish with oil. add the chicken to the baking dish and schemer mustard on both sides of the chicken. add the pesto and schemer over the chicken.
• 3 place under the broiler until the chicken is cooked through, about 10 minutes. remove from the oven and let rest a few minutes before serving.