Soy Honey Chicken

Total Time: 1 hr 20 mins Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup water or 1/4 cup dry sherry
• 1 teaspoon grated fresh gingerroot (substitute 2 teaspoons of ground ginger for fresh gingerroot)
• 2 medium garlic cloves, crushed
• 1 broiler-fryer chicken, cut into pieces (2.5 to 3 pounds, 2 chicken legs-thighs can be used instead of a broiler-fryer chickens)

Recipe

• 1 combine honey, soy sauce, sherry,gingerroot and garlic in a small bowl. place chicken in plastic food storage bag or large glass baking dish. pour honey marinade over chicken, turning chicken to coat.close bag or cover dish with plastic wrap. marinate in refrigerator at least 6 hours, turning 2 or 3 times.
• 2 remove chicken from marinade; reserve marinade. arrange chicken on rack over roasting pan. cover chicken with foil. bake at 350 f 30 minutes. bring reserved marinade to a boil in small saucepan over medium heat; boil 3 minutes and set aside.
• 3 uncover chicken; brush with marinade. bake uncovered, 30-45 minutes longer or until juices run clear and chicken is no longer pink, brushing occasionally with marinade.

Stir-fried Chicken Teriyaki

Soy Sauced Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 medium onion, sliced
• 1 garlic clove, chopped
• 1 (4 ounce) can mushrooms, drained
• 2 tablespoons salad oil
• 3 lbs frying chicken, cut up or 3 lbs chicken breasts
• flour (for dredging)
• 1/4 cup soy sauce
• 1/4 cup catsup
• 1/4 cup wine
• 1/4 cup sliced pitted black olives (optional)

Recipe

• 1 cook onions, garlic and mushrooms in oil until onion is soft.
• 2 using a slotted spoon, transfer them to a buttered 3-quart casserole.
• 3 dredge chicken in flour.
• 4 brown chicken in same skillet, adding more oil if necessary.
• 5 transfer pieces to casserole.
• 6 mix soy sauce, catsup, and wine.
• 7 pour over chicken.
• 8 (can be refrigerated until baking time.).
• 9 bake covered at 350 degrees f for 45 minutes.
• 10 garnish with black olives if desired.

Spicy, Hot African Chicken With Spinach

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

Ingredients

• Servings: 4
• 2 tablespoons curry powder
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon cayenne pepper
• 1/4 teaspoon paprika
• 3 chicken bouillon cubes
• 12 pieces chicken (legs and thighs)
• 4 -6 garlic cloves
• 8 ounces spinach
• 2 tablespoons butter
• 4 tablespoons olive oil
• 4 cups water
• 2 tablespoons peanut butter (with sugar)

Recipe

• 1 rinse off chicken and cut off extra fat. sprinkle with salt. set aside.
• 2 peel garlic cloves (4-6).
• 3 wash and dry spinach.
• 4 heat olive oil and butter in a large pot. keep heat low so oil does not smoke.
• 5 add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
• 6 add chicken to pan and turn heat to medium.
• 7 put a good sear on the chicken until it is browned.
• 8 add half water to pan and deglaze. this will get the chicken flavor off the bottom of the pan.
• 9 add bouillon and pepper to water and bring to a boil. you now have your chicken simmering in a broth.
• 10 reduce pan liquid by half. cook until chicken is falling off the bone.
• 11 add peanut butter, browned garlic, and paprika.
• 12 add spinach and stir until all ingredient have integrated (10 minutes at least).
• 13 watch it close so it doesn’t burn.
• 14 the stew should be thick when you remove it. if its runny then let it simmer until it thickens.

Smoky Potatoes Au Gratin

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 8 tablespoons margarine
• 1/2 cup all-purpose flour
• 2 cups low-fat milk
• 1/2 cup cheddar cheese, yellow, grated
• 1/4 cup american cheese, grated
• 1/4 cup cheddar cheese, grated
• 1 teaspoon chicken bouillon granule
• 2 teaspoons ground nutmeg
• 1 teaspoon ground black pepper
• 3 lbs russet potatoes, peeled and sliced thin (8 medium potatoes)
• 8 tablespoons margarine, melted
• 2 cups panko breadcrumbs
• 2 teaspoons smoky paprika

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt 8 tablespoons margarine in a large sauce pot over medium-high heat.
• 3 stir in the flour, mixing until pasty.
• 4 add milk; stir to remove lumps and let cook for 6 minutes until it gets thick.
• 5 lower heat and add the cheeses, bouillon, nutmeg and black pepper.
• 6 whisk until well combined and sauce thickens, about 4 minutes. remove from heat.
• 7 in a bowl, combine 8 tablespoons melted margarine, panko bread crumbs and smoky paprika. stir well.
• 8 place potato slices in a casserole dish.
• 9 pour cheese sauce over the potatoes and sprinkle with topping.
• 10 wrap with foil and bake for 45 minutes.
• 11 remove foil and cook for 10 minutes uncovered.
• 12 allow to sit for 10 minutes.

Tex-mex Chicken #rsc

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

Ingredients

• Servings: 10
• 2 boneless skinless chicken breasts
• 12 ounces tostada chips (about 25-30)
• 2 (14 1/2 ounce) cans red enchilada sauce
• 1 (6 ounce) can tomato sauce
• 1/2 cup frozen corn kernels
• 1/2 cup breadcrumbs
• 2 garlic cloves, minced
• 1/4 cup chopped chives
• 1/2 cup canned black olives, drained and sliced
• 8 ounces shredded monterey jack and cheddar cheese blend
• 1 (2 ounce) package hidden valley original ranch seasoning mix
• 2 ounces taco seasoning
• 2 roma tomatoes, chopped
• sour cream
• picante sauce, if desired

Recipe

• 1 spray baking pan with cooking spray. spray chicken with cooking spray. bake chicken in baking pan at 375 f for 35-40 minutes until juices run clear. cut a piece and if you see no pink or red, it's done. cool meat, shred.
• 2 meanwhile spray a 14" x 8" baking pan with cooking spray. put tostada chips in the bottom.
• 3 in a mixing bowl, add tomato sauce, enchilada sauce, taco seasoning, ranch seasoning mix, frozen corn, minced garlic and chopped chives. mix together.
• 4 layer shredded chicken over chips, spoon sauce over the chicken, sprinkle cheese on top.
• 5 continue layering chips, chicken, sauce and cheese ending with sauce. sprinkle bread crumbs over sauce. add the last layer of cheese. on top, add sliced black olives.
• 6 bake at 325f for 30 minutes until cheese is melted through and sauce is bubbling. check it after 15 minutes and if it seems too dry, add a little water and cover loosely with foil so that bread crumbs don't get too brown.
• 7 after taking it from the oven, sprinkle with more chopped chives and chopped roma tomatoes. you may serve with sour cream and picante if you wish.

Sun-dried Tomato Pesto And Feta Stuffed Chicken Breasts

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

Ingredients

• Servings: 2
• 2 chicken breasts
• 4 sun-dried tomatoes, sliced in half
• 3 tablespoons sun-dried tomato pesto
• 80 -100 g feta cheese, sliced (depending on size of breasts)
• 4 -6 slices prosciutto, to secure chicken (depending on the width of each slice)

Recipe

• 1 pre-heat oven to 180 degrees celsius.
• 2 slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
• 3 spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
• 4 place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 min's or until cooked through.

President Eisenhower's Favorite Barbecued Chicken

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

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 (3 -3 1/2 lb) roasting chickens, cut up
• 1 onion, peeled and chopped
• 1/2 cup celery, chopped
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1/4 cup lemon juice
• 1 cup ketchup
• 3 tablespoons worcestershire sauce
• 1/3 tablespoon yellow mustard
• 1 cup water
• salt, to taste
• 1 pinch red pepper flakes

Recipe

• 1 in a large skillet, heat the oil over medium high heat.
• 2 brown the chicken pieces, in batches if necessary to avoid crowding the skillet.
• 3 when nicely browned on all sides, remove chicken, drain briefly and place in a large ovenproof casserole dish.
• 4 add the chopped onion and celery to the oil remaining in the skillet.
• 5 cook until the vegetables soften, 5-8 minute.
• 6 add the vinegar, brown sugar, lemon juice, ketchup, worcestershire sauce, prepared mustard and 1 cup of water.
• 7 mix well and taste; adjust seasoning to your taste.
• 8 add red pepper flakes, to taste.
• 9 simmer the sauce for 30 min to blend the flavors together.
• 10 while sauce is simmering, preheat the oven to 325ºf.
• 11 pour the sauce over the browned chicken in the casserole dish.
• 12 cover the dish with foil and bake for about 1 hour, or until the juices run clear.

Stir-fried Asparagus And Mushrooms

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

Ingredients

• Servings: 4
• 1/3 cup water
• 1 teaspoon cornstarch
• 1/2 teaspoon instant chicken bouillon granules
• 1/4 teaspoon dried thyme, crushed
• 1 sun-dried tomato, finely snipped
• nonstick cooking spray (or, you can use cooking oil if you want)
• 1 lb fresh asparagus, cleaned and cut into 1-inch pieces (approximately 3 cups)
• 1 1/2 cups fresh mushrooms, sliced (4 ounces)

Recipe

• 1 in a small bown, stir together the water, cornstarch, chicken bouillon granules, thyme, and snipped dried tomato.
• 2 set aside.
• 3 spray a large skillet with nonstick cooking spray.
• 4 (or coat with cooking oil).
• 5 preheat over medium heat.
• 6 stir-fry asparagus in the hot skillet for 4 minutes.
• 7 add the mushrooms; stir-fry for 1 1/2 minutes more.
• 8 stir cornstarch mixture; add to the vegetables in the skillet.
• 9 cook and stir until thickened and bubbly.
• 10 cook and stir for 2 minutes more.
• 11 serve immediately.
• 12 makes approximately 4 servings.

Tex-mex Chicken Tacos With Chili Onion Rings

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

Ingredients

• Servings: 4
• 1 1/4 lbs boneless skinless chicken breasts
• 1/4 cup garlic lime marinade
• 3/4 teaspoon dried ancho chile powder
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 (11 ounce) can mexicorn, rinsed and drained
• 1/4 cup fire-roasted salsa verde
• 1/4 cup red onion, diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/2 cup french fried onion rings
• 4 yellow taco shells
• 4 blue corn tortillas
• shredded romaine lettuce, to garnish

Recipe

• 1 in medium bowl, toss chicken with marinade, 1/2 t of the chili powder, salt and pepper.
• 2 in medium bowl, mix mexicorn, salsa verde, onion, cilantro, and lime juice; tossing to combine.
• 3 prepare an outdoor grill or heat a stovetop grill pan over medium heat.
• 4 cook chicken 3-4 minutes per side until cooked through.
• 5 remove from grill.
• 6 meanwhile, in a skillet over medium heat, toss onion rings with the remaining 1/4 t chili powder, heat, stirring, until warm, about 3 minutes.
• 7 cut chicken into 1/2-inch pieces.
• 8 fill each taco shell with chicken, dividing evenly.
• 9 top each with 2 t of the corn mixture and 2 t of the onion ring mixture.
• 10 garnish with lettuce.

Restaurant Chicken Gravy

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (14 1/2 ounce) can chicken broth
• 1/4-1/2 teaspoon onion powder
• 1 1/2 teaspoons chicken bouillon granules
• 1/3 cup biscuit mix (like bisquick)
• salt and pepper, to taste

Recipe

• 1 in blender, combine all ingredients.
• 2 blend at high speed until smooth.
• 3 pour into a saucepan over medium heat and cook, stirring constantly, for about 4 or 5 minutes, or until the gravy is smooth and thickened.
• 4 taste and add salt and pepper, if needed.
• 5 serve hot.

Tex-mex Chicken Stew

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 lb boneless skinless chicken breasts or 1 lb chicken thigh, cut into 1 inch pieces
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 poblano pepper, seeded and thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 cup reduced-sodium chicken broth
• 1/2 cup heavy cream
• 2 medium zucchini, cut into 1/2 inch pieces
• 2 plum tomatoes, chopped
• 1 cup frozen corn

Recipe

• 1 coat chicken with flour and salt.
• 2 heat oil in a large heavy saucepan, add chicken and cook over medium high heat until browned on all sides, about 2-3 minutes, transfer to a plate.
• 3 add onion, poblano, red pepper and garlic to saucepan and cook until softened, about 7-8 minutes.
• 4 stir in remaining ingredients and chicken, reduce heat to low and simmer until chicken is tender, about 8 minutes.

Sun-dried Tomato Stuffed Chicken

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (1 pound)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces low-fat cream cheese
• 3 garlic cloves, minced
• 1/4 cup chopped sun-dried tomato (not in oil)
• 1 1/2 teaspoons dry basil (or 1/2 cup chopped fresh)
• 1/4 cup shredded parmesan cheese
• 6 plum tomatoes, chopped
• 2 teaspoons olive oil
• 2 teaspoons red wine vinegar

Recipe

• 1 pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet.
• 2 sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• 3 mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast.
• 4 sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast.
• 5 place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes.
• 6 remove from oven and let stand for 10 minutes.
• 7 while chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. cut chicken into slices; serve bruschetta (tomato mix) over the slices.
• 8 any leftover bruschetta can be served with toasted or grilled french/italian bread slices on another day for a great snack/appetizer!

Soy Glazed Spareribs

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 4 -5 lbs spareribs, cut in 2 rib pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup pineapple juice
• 2 tablespoons wine vinegar, garlic-flavored
• 1/4 cup dry wine
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1/2 cup chicken broth
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Recipe

• 1 place ribs in a shallow baking pan.
• 2 brown in a 400°f oven for 30 minutes, turning ribs once.
• 3 remove from oven; pour off fat.
• 4 sprinkle ribs with salt and pepper.
• 5 place in a crock pot.
• 6 combine remaining ingredients except cornstarch and water; pour over ribs.
• 7 cover and cook on low 7 to 9 hours.
• 8 turn control to high.
• 9 dissolve cornstarch in water.
• 10 stir into rib mixture.
• 11 cook 10 to 15 minutes or until slightly thickened.

Soy Sauce Chicken

Total Time: 6 hrs Preparation Time: 5 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 8 lbs chicken thighs
• 1/4 cup black soy sauce
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/2 teaspoon garlic powder
• 1 dash accent seasoning

Recipe

• 1 combine all ingredients together except chicken thighs making sure sugar is dissolved.
• 2 pour marinade over chicken and let marinade for at least 5 hours or overnight is better.
• 3 bake in a 325 degree oven for about 20 minutes and then baste with drippings and then do this 2 more times until done, about 1 hour depending on your oven.
• 4 let rest about 10 minutes before serving.

Spicy, Cheesy, Butternut Squash And Chicken Sausage Tacos

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 chicken sausage, removed from the casing and then pan sauteed (there are many good savory ones with sage, garlic, apples, etc, i love aidells which is available at)
• 3 poblano peppers (cut in half and roasted)
• 1 large onion (cut in half and thin sliced)
• 2 cups butternut squash (rough chopped)
• 1/2 cup chicken broth
• 1 cup queso blanco (you could also use a cheddar)
• 16 corn tortillas
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• salt
• pepper
• 1 cup sour cream
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 lime, cut into wedges

Recipe

• 1 peppers and squash -- peel the butternut squash, cut and add to a bowl. then add the pepper and toss in the bowl as well. coat well and toss with 1 tablespoon olive oil, cumin, chili powder, salt and pepper. put them on a cookie sheet that is lined with parchment paper or foil and then roast at 425°f for 15-20 minutes until the squash is soft and the peppers start to brown.
• 2 peppers -- after the peppers are nice and brown, remove and put in a bowl and cover with plastic wrap for about 10-15 minutes. this will allow the skin to peel off easily.
• 3 remove the squash and cover to cool. after the peppers set, peel and chop and add to the squash and cover to keep warm.
• 4 filling -- as the squash and peppers roast, saute the onions in a medium saute pan with the remaining olive oil. then add the sausage and cook until slightly brown, then the broth and cook until the liquid is reduced. about 5 more minutes.
• 5 tortillas -- i like to heat my tortillas just in a foil wrapped pouch in a 350°f oven for about 20 minute.
• 6 sour cream -- 1 cup sour cream plus the cumin, chili powder and cilantro.
• 7 stuff and enjoy! -- in my warm tortilla -- i like to add some of the butternut squash and peppers, then some of the cheese, a little of the sausage and onions and a little more cheese. a squeeze of lime and it is perfect!

Restaurant Style Garlic Parmesan Chicken

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

Ingredients

• Servings: 4
• 4 chicken breasts
• 1 teaspoon olive oil
• 1 -2 tablespoon flour
• 1/2 teaspoon ozark seasoning
• 1 teaspoon garlic paste
• 1/2 cup grape juice
• 1/4 cup wine
• 1 tablespoon butter or 1 tablespoon butter substitute
• 1 (6 ounce) jar artichoke hearts
• 1 small chopped red bell pepper
• 1 -2 teaspoon parmesan cheese

Recipe

• 1 sprinkle chicken with olive oil. sprinkle chicken with ozark seasoning and garlic paste. coat chicken in flour. cook on high heat until browned. add garlic, grape juice, wine, butter or low calorie substitute, and artichoke hearts. cook on medium heat as it boils for 10-15 minutes. add chopped bell pepper and cook until peppers are slightly softened and sauce is thick. sprinkle with parmesean cheese once sauce is thickened.

Sun-dried Tomato Pesto Chicken Roll-ups

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 (6 ounce) chicken breasts
• 3 ounces sun-dried tomatoes (not in oil)
• 1 garlic clove
• 1/2 cup pecan halves
• 1/4 cup parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup half-and-half
• 1/2 cup sour cream

Recipe

• 1 one by one put each chicken breast in a large ziplock baggie and pound it to 1/4 inch thickness.
• 2 to make pesto: put the sundried tomatos, garlic, pecans, parmesan and olive oil into a mini-chopper or blender and puree until smooth.
• 3 lay the chicken flat and place a tablespoon of the pesto on each. roll it up and secure with wooden toothpicks.
• 4 heat the butter in a heavy large frying pan. add the chicken and saute until browned and done, about 30 minutes, turning several times.
• 5 meanwhile, add the cream and sour cream to a small saucepan and heat through. add the remaining pesto to this and heat until bubbly, but not boiling.
• 6 pour sauce into the frying pan with the chicken. be sure to scrape up any pan drippings and heat this well through.
• 7 i served this over spinach.

Pressure Cooker Chicken Stock

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

Ingredients

• 2 1/2 lbs chicken parts, such as bones,backs,wings and necks
• 2 chicken feet (optional)
• 2 large carrots, cut into 1 inch pieces
• 1 large celery rib, cut into 1 inch pieces
• 1 medium onion, unpeeled,quartered
• 4 whole peppercorns
• 8 cups water

Recipe

• 1 combine all the ingredients in the pressure cooker.
• 2 cover and bring up to high (15 lbs) pressure.
• 3 when control is jiggling vigorously, reduce the heat so it jiggles about 2-4 times per minute and cook for 25 minutes.
• 4 release the pressure, either by letting the cooker sit until pressure is naturally released, or by carefully running cold water over the cooker (use mitts and clear the sink before releasing pressure that way).
• 5 strain the stock and refrigerate until the fat solidifies; remove the fat and refrigerate for up to 3 days, or freeze.

Restaurant Style Indian Butter Chicken (chicken Makhani)

Total Time: 6 hrs 30 mins Preparation Time: 5 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts
• 1 tablespoon lemon juice
• 1 tablespoon chili powder
• salt
• 3 -4 drops liquid smoke
• 1 cup yogurt
• salt
• 2 tablespoons garlic paste or 6 garlic cloves
• 1 tablespoon garam masala
• 3 tablespoons butter (melted)
• 1 tablespoon chili powder
• 2 tablespoons ginger paste
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/2 tablespoons garam masala
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 green chili pepper (chopped)
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• salt
• 1/2 tablespoon honey or 1/2 tablespoon sugar
• 1 tablespoon fenugreek leaves
• 1 cup heavy cream

Recipe

• 1 to marinade: place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. refrigerate for 1 hour.
• 2 mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. replace cover and refrigerate to marinate for another 3 to 4 hours.
• 3 preheat oven to 400°f (200°c).
• 4 place chicken on an oven sheet and bake in preheated oven for 20 minutes.
• 5 to make sauce: melt butter in a large saucepan over medium heat. stir in 1 tbsp garam masala. when masala begins to puff and bubble, mix in ginger, garlic paste and green chile peppers. saute 5 minutes, then stir in tomato puree, tomato paste, chili powder, salt, 1/2 tbsp garam masala and a couple more drops of liquid smoke. bring to a boil; reduce heat to low and simmer, stirring in honey, fenugreek and cream.
• 6 place chicken and pan drippings in sauce mixture. simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
• 7 salt to taste and garnish with fresh chopped cilantro (optional).
• 8 enjoy!

Sun-dried Tomato Pesto

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 1/2 cups chicken broth (boiling) or 1 1/2 cups vegetable broth (boiling)
• 3 ounces sun-dried tomatoes
• 1/2 cup fresh basil leaf (packed)
• 1/2 cup fresh parsley leaves (packed)
• 1/4 cup grated parmesan cheese
• 2 tablespoons pine nuts (can use a little more) or 2 tablespoons walnuts (can use a little more)
• 2 large whole garlic cloves (or to taste)
• 1 teaspoon sugar or 1 teaspoon honey
• 2 tablespoons olive oil
• salt and pepper

Recipe

• 1 in a heat-proof bowl pour the 1-1/2 cups boiling stock over the sun-dried tomatoes; let soak for 15 minutes.
• 2 in a food processor or blender combine basil, parsley, parmesan cheese, pine nuts or walnuts, garlic cloves and sugar or honey; carefully process until finely chopped.
• 3 add in the olive oil and the tomatoes with the soaking liquid; process until fairly smooth.
• 4 season with salt and pepper.
• 5 store covered in refrigerator for 24 hours before using or up to 4 days.

Soy Sauce Chicken Wings

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

Ingredients

• Servings: 12
• 12 -18 chicken wings (2-3 lbs.)
• 2 1/2 cups water
• 1 (10 ounce) bottle soy sauce
• 4 slices gingerroot
• 1 leek, cut up
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 2 -3 red chili peppers, dried
• 1/2 teaspoon five-spice powder
• 2 garlic cloves, minced

Recipe

• 1 rinse chicken wings; pat dry with paper towels.
• 2 cut off and discard tips of chicken wings.
• 3 in a kettle, combine water, soy sauce, gingerroot, leek, sugar, vinegar, chili peppers, five-spice powder, and garlic.
• 4 bring to boiling.
• 5 add chicken. return to boiling; reduce heat. simmer, covered 20 to 25 minutes or until chicken is no longer pink.
• 6 remove chicken with a slotted spoon.
• 7 serve hot or chilled.

Soy Sauce Chicken For The Birthday Girl

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

Ingredients

• Servings: 6
• 2 (1 lb) chicken breasts, skin and bones left intact (2 pounds)
• 4 cups chicken stock
• 3 cinnamon sticks (3 inches long each)
• 4 star anise (whole pieces eight-star anise)
• 2 inches fresh ginger, lightly smashed
• 3 inches sugar cane or 3 tablespoons brown sugar
• 1/4 cup mushroom soy sauce
• 1/4 cup shaoxing wine or 1/4 cup sherry wine

Recipe

• 1 in a large pot, place the stock, cinnamon, anise, ginger and sugar, and bring to a boil over high heat. add mushroom soy sauce and bring back to a boil. lower heat and allow to simmer for 20 minutes. turn heat back to high, add the wine, and return to a boil. lower chicken breasts into liquid, meat side down, and bring back to a boil. lower heat, cover and simmer for 12 minutes. turn chicken over and simmer for another 12 minutes. turn off heat, leave cover on, and allow chicken to rest in liquid for one hour.
• 2 remove chicken from pot. remove skin and bones. slice across into 1 1/2-inch pieces. place chicken in a dish and serve.

Tex-mex Chicken Wings (or Drumsticks)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 35 g taco seasoning
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 1/2 kg chicken wings

Recipe

• 1 preheat oven to 180°c/160°c fan-forced. line a baking tray with baking paper.
• 2 combine seasoning, lime juice, oil and garlic in a large bowl. add wings. toss to coat.
• 3 transfer to prepared tray.
• 4 bake 50 minutes or until wings are browned and cooked through.

Soy Sauce And Honey Marinated Chicken

Total Time: 4 hrs 25 mins Preparation Time: 4 hrs Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 1/2 cup soy sauce
• 2 tablespoons honey
• 4 spring onions, chopped
• 2 cloves garlic, chopped
• 1 slice fresh ginger, chopped
• 1/2 teaspoon five-spice powder
• 1/2 cup vegetable oil
• 1 tablespoon walnut oil
• 1/2 cup port wine

Recipe

• 1 combine all the ingredients except for the chicken.
• 2 mix well.
• 3 marinate the chicken pieces in this and refrigerate for at least 4 hours.
• 4 preheat oven to 350*f.
• 5 remove chicken from marinade and discard marinade.
• 6 bake chicken for about 25 minutes, until lightly browned, but not dried out.

Spicy Turkey Empanada Filling

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

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 medium sweet onion, sliced thin
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1/2 cup chicken stock
• ground pepper
• 1 lb ground turkey
• 1 cup chile relish
• 2 red potatoes, diced
• 1 large carrot, diced
• 2 stalks celery, diced
• 1 roasted red pepper, diced
• 1/3 cup dijon mustard
• 1/4 cup parmesan cheese
• 1/3 cup whole milk or 1/3 cup cream
• 2 large eggs
• 1/4 cup breadcrumbs

Recipe

• 1 in a large skillet heat the oil and saute the onions with the rosemary & thyme.
• 2 once the onions are soft, add the chicken stock & pepper and saute until the liquid is gone.
• 3 set aside the onion mixture.
• 4 in the same skillet, brown the ground turkey.
• 5 add about half of the chile relish, the potatoe and carrot.
• 6 cook over med-high heat, stirring occasionally until the potatoes are about 1/2 cooked. probably about 10-15 minutes.
• 7 taste for spicyness/heat. continue adding chile relish with following steps until you get the desired flavor.
• 8 add celery, roasted pepper, and onion mixture. stir together and simmer 2-3 minutes.
• 9 remove from heat.
• 10 in a separate bowl beat the eggs. set aside about 2 tbsp of the egg to use as an egg wash.
• 11 mix in mustard, cheese, milk or cream, and bread crumbs.
• 12 stir mustard mix in to the meat.
• 13 scoop about 2/3 c of mixture onto a 6" diameter circle of dough.
• 14 fold the dough over to make a 1/2 circle and crimp shut.
• 15 put the empanadas on a cookie sheet, about 6 to a sheet.
• 16 brush with the egg wash (add a little milk to make lighter, a little salt to make shiny).
• 17 bake in a 400 degree oven 20-30 minutes, until crusts are golden brown.
• 18 or freeze in individual bags, or with waxed paper separating individual empanadas in a bag. to cook frozen ones, use a 400 degree oven, just cook a bit longer until hot through and nicely browned.

Pomodoro (al Forno’s Tomato Sauce)

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

Ingredients

• 1/2 cup extra virgin olive oil
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon fine sea salt
• 1 cup dry wine
• 1 cup homemade chicken stock
• 5 cups chopped canned tomatoes, with their juices

Recipe

• 1 heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.
• 2 keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque to slightly translucent golden without a hint of browning.
• 3 as soon as the garlic is golden, immediately add the wine and stock—be careful not to burn yourself as the oil has a tendency to splatter.
• 4 bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.
• 5 add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.

Soy Marinated Chicken

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 1 orange
• 2 tablespoons soy sauce
• 1 lb asparagus
• 2 tablespoons lemon juice
• 1 teaspoon pepper

Recipe

• 1 cut chicken breasts diagonally and place in a single layer in the bottom of an oven-proof dish.
• 2 pour in soy sauce. squeeze the juice from half the orange onto the chicken. cut the other half of the orange into wedges and arrange on top of the chicken.
• 3 cover and marinate for several hours.
• 4 preheat the oven to 350°f when oven is heated, remove cover from chicken, flip chicken, and bake 20 minutes (uncovered). flip again and bake another 15 minutes.
• 5 meanwhile, trim woody ends from asparagus. heat a little oil or butter in a heavy skillet. saute the asparagus, adding the pepper and lemon juice a little at a time to glaze the asparagus. cook until desired texture is reached. this will probably not take more than 10 minutes.
• 6 serve chicken and orange wedges on top of asparagus.

Spiedies

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

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breasts
• 1 cup oil
• 3/4 cup red wine vinegar
• 2 tablespoons sugar
• 4 garlic cloves, minced
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 cut chicken into large bite sized pieces.
• 2 blend remaining ingredients in a large sealable plastic bag. toss in chicken, press out excess air and seal. marinate in the refrigerator for 3 to 5 days, tossing occasionally.
• 3 thread meat onto metal skewers. if you use wooden skewers, first soak them in water for a few minutes so they won't burn. grill skewers over hot coals, turning to cook evenly, until meat is cooked. this should take about 10 minutes for the chicken, about 15 for the lamb.
• 4 to serve, slide meat from skewers into a chunck of fresh italian bread. you can add mayo, lettuce, tomatoes, and onions if you'd like.

Salsa Chicken

Restaurant-style Bruschetta & Cheese Stuffed Chicken Breasts

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (14 1/2 ounce) can italian-style diced tomatoes, undrained
• 1 1/2 cups part-skim mozzarella cheese, divided
• 1 1/2 teaspoons oregano
• 1 (6 ounce) package stove top stuffing mix, chicken
• 8 small boneless skinless chicken breast halves (2 lb.)
• 1/3 cup light italian dressing, zesty
• 1/4 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 350°f
• 2 combine tomatoes, 1 cup of the mozzarella cheese, the oregano and dry stuffing mix; stir just until moistened.
• 3 in separate bowl, combine dressing and parmesan cheese.
• 4 place chicken breasts in large plastic bag. pound chicken until chicken is 1/4 inch thick.
• 5 place chicken, top-sides down, on baking dish; spread evenly with stuffing mixture. starting at one of the narrow ends, tightly roll up chicken. place, seam-sides down, in the baking dish. drizzle evenly with dressing mixture.
• 6 bake 40 minutes
• 7 sprinkle breasts with remaining 1/2 cup mozzarella cheese. bake an additional 5 minutes or until chicken is cooked through (165°f) and cheese is melted.

Pre-cooked Grilled Chicken

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

Ingredients

• Servings: 8
• 8 chicken breast halves, skinned
• 2 cups soy sauce
• 1 cup vegetable oil
• 1/2 cup vinegar
• 1/4 cup brown sugar, firmly packed
• 1 tablespoon dried oregano
• 1 tablespoon dried whole thyme
• 2 teaspoons dry mustard

Recipe

• 1 place the chicken in a large dutch oven. add enough water to cover; bring to a boil. cover, reduce heat, and simmer 15 minutes.
• 2 drain the chicken and place in a large shallow container. combine the remaining ingredients, stirring well; pour the marinade over the chicken. cover and refrigerate 4 hours, turning frequently.
• 3 remove the chicken from the marinade. grill over medium coals for 10 minutes or until done, turning once.

Soy Balsamic Chicken Thighs

Total Time: 24 hrs 40 mins Preparation Time: 24 hrs Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/4 cup good quality soy sauce
• 3 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 2 garlic cloves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 -8 chicken thighs

Recipe

• 1 mix together the soy sauce, balsamic vinegar, sugar, garlic, salt and pepper until the sugar is dissolved.
• 2 put cleaned and dry chicken thighs in a large sealable plastic bag, add the soy mixture, force out excess air and leave to marinate for up to 24 hours.
• 3 preheat oven to 425f transfer chicken and marinade to a large shallow baking pan (do not crowd chicken) then roast in middle of oven turning twice until chicken is cooked through for about 35-40 minutes.
• 4 arrange chicken on serving dish.
• 5 skim fat from the pan juices, place baking dish across 2 burners on top of stove add 1/3 cup water and deglaze over mod high heat stirring and scraping up brown bits, do this till reduced to about 1/4 cup.
• 6 (approx 2 minutes) spoon sauce over chicken.
• 7 * as you can see a few have found this too salty for their taste.i suggest you use a salt reduced soy sauce if your tastes prefer a less salty dish.

Soy Chicken Wings

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

Ingredients

• 1 1/2 lbs chicken wings (wing tips secured)
• 1/4 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce
• 1/2 lemon, juice of

Recipe

• 1 preheat the oven to 425°f.
• 2 put the wings in a large plastic bag.
• 3 combine the remaining ingredients and pour them into the bag with the wings. toss and refrigerate for 1 hour or longer.
• 4 bake at 425 f, turning the wings once, for 35 minutes or until tender.

Tuna (or Chicken) Macaroni Supper Salad

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

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 cup mayonnaise
• 1/2 cup italian salad dressing
• 1 tablespoon dijon mustard
• 2 cups pared thinly sliced cucumbers
• 1 1/2 cups diced tomatoes
• 1/2 cup diced green pepper
• 1/4 cup coarsely chopped green onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 (7 ounce) cans solid tuna, drained or 2 cups diced cooked chicken
• 1 hard-cooked egg, chopped
• chopped parsley
• mixed salad green

Recipe

• 1 cook elbow macaroni as package directs. drain; rinse with cold water.
• 2 in large bowl, combine mayonnaise, italian dressing, and mustard; mix well.
• 3 add cucumber, tomato, green pepper, green onion, salt, pepper, tuna (in large pieces) and macaroni; toss to mix well.
• 4 refrigerate, covered, until well chilled - about 4 hours.
• 5 serve over a bed of mixed green garnished with chopped egg and parsley.

Smoky Turkey Shepherd's Pie

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

Ingredients

• Servings: 8
• 3 large idaho potatoes, peeled and cubed
• coarse salt
• 2 tablespoons extra virgin olive oil, extra-virgin olive oil - 2 turns of the pan
• 1/4 lb smoked bacon or 1/4 lb turkey bacon, chopped
• 1 1/3 lbs ground turkey breast
• 1 tablespoon smoked paprika, available in small cans on spice aisle of market
• coarse black pepper
• 5 -6 sprigs fresh thyme leaves
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 3 celery ribs, from the heart chopped
• 1 small red bell pepper, seeded and chopped
• 2 cups frozen peas
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream, divided
• 3 tablespoons butter
• 1 large egg, beaten
• 10 -12 stalks fresh chives, chopped

Recipe

• 1 bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
• 2 heat a deep, large skillet over medium-high heat. add evoo, 2 turns of the pan, to the skillet. add bacon and brown it up, then add ground turkey to the pan and break it up. season the turkey with smoked paprika, salt and peppe,r and thyme. when turkey browns up, add: onions, carrots, celery. season the veggies with salt and pepper. cook 5 minutes, then add red pepper and peas cook another 2 minutes. stir in flour and cook flour 2 minutes. whisk in broth and combine. add 1/2 cup of sour cream and combine. simmer mixture over low heat.
• 3 preheat your broiler to high.
• 4 when potatoes are tender, add a ladle of cooking water to the egg. drain potatoes and return to the warm pot to dry them out a little. add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. smash and mash the potatoes, mashing in the beaten, tempered egg. if the potatoes are too tight, mix in a splash of milk.
• 5 pour turkey mixture into a medium casserole dish. top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. broil the potatoes until golden at edges and remove the casserole from the oven. garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

Salsa And Black Bean Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2/3 cup thick & chunky salsa
• 1/2 teaspoon chili powder
• 1 can whole kernel corn, drained
• 1 can black beans, rinsed and drained
• 1/2 teaspoon cumin

Recipe

• 1 mix all ingredients and serve with tortilla chips.
• 2 **really tasty with cooked chicken breasts as well.

Sun-glazed Chicken

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 chicken breast halves
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1 1/4 teaspoons paprika
• 1 tablespoon lemon juice
• 1 teaspoon dried tarragon leaves
• 4 tablespoons melted butter

Recipe

• 1 rinse chicken breasts, remove excess fat. pat dry. place in a baking dish.
• 2 combine the glaze ingredients. brush both sides of chicken breasts generously with glaze. place skin-side up.
• 3 bake at 375 for 10 minutes. brush again on both sides with glaze. turn skin-side down.
• 4 bake 10 minutes, turn again and brush with glaze.
• 5 bake 5 minutes or until chicken is no longer pink. (make a small incision in thickest part of breast).
• 6 serve hot from oven or at room temperature. brush with additional glaze, if desired.
• 7 tips: the skin can be removed from the chicken breasts if you are trying to lower calories.
• 8 before turning chicken skin-side down, pour off any juices that collect in dish. this will allow a better glaze to form.

Soy Chicken Tenders

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

Ingredients

• Servings: 2
• 8 ounces chicken tenderloins
• 4 ounces skim milk
• 1/2 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 ounce olive oil

Recipe

• 1 soak chicken in milk for 30 minutes. drain.
• 2 soak in soy sauce, garlic, and onion powder 30 minutes. drain.
• 3 put oil in frying pan and fry till golden.

Tex-mex Chicken Cutlets

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 boneless skinless chicken breast halves (about 1 1/2 pounds total)
• 1/2 teaspoon ground cumin
• 1 cup chicken broth
• 1 teaspoon red wine vinegar
• 1 cup bottled medium-hot salsa
• 1 (10 ounce) package frozen corn, thawed
• 1 cup instant rice

Recipe

• 1 heat the oil in a large nonstick skillet over medium-high heat. add onion and garlic; saute, stirring occasionally, for 2 minutes or until softened.
• 2 meanwhile, place flour on a plate. place chicken in flour to coat each side, patting off excess.
• 3 add to skillet; saute for 2 minutes per side or until lightly golden. add cumin, chicken broth, vinegar, salsa, and corn. cook about 4 minutes.
• 4 remove from heat.
• 5 stir rice into liquid. cover, let stand 8 to 10 minutes or until rice is tender.
• 6 serve with extra salsa, if desired.

Tex-mex Chicken Lasagna

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 cups cooked chicken, diced
• 2 cups spaghetti sauce, bottled or homemade
• 1 1/2 cups picante sauce (save 1/2 cup for bottom of dish)
• 2 tablespoons taco seasoning mix
• 1 cup small curd cottage cheese, drained
• 8 flour tortillas or 8 corn tortillas
• 2 cups colby-monterey jack cheese, shredded
• 1 cup stuffed green olive, chopped

Recipe

• 1 in saucepan over medium heat, combine spaghetti sauce and 1 cup of picante sauce,.
• 2 seasoning mix, cook for 10 minutes.
• 3 spread ½ cup picante sauce in bottom of deep 8 x 12â€? baking dish.
• 4 layer tortillas, chicken, sauce mix, cottage cheese, and olives, in that.
• 5 order.
• 6 top with cheese and olives.
• 7 bake at 350° for 20-25 minutes or until cheese is melted and casserole is bubbly.
• 8 let stand 10 minutes before cutting.

Sun-dried Tomato Stuffed Chicken Breasts

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

Ingredients

• 2 tablespoons sun-dried tomatoes, without oil, minced
• 2 ounces soft fresh goat cheese
• 1 teaspoon thyme, chopped
• 1 lb boneless skinless chicken breast
• 1/8 teaspoon table salt (to taste)
• 1/8 teaspoon black pepper (to taste)
• 1 tablespoon all-purpose flour
• 1 cup wine, dry,
• 1 tablespoon cornstarch
• 1 cup fat-free chicken broth
• 1 tablespoon tomato paste
• 1 tablespoon parsley, chopped

Recipe

• 1 in a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.
• 2 using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. be careful not to cut all the way through.
• 3 stuff each chicken breast with 1/4 of the cheese mixture. season with salt and pepper and dust with flour.
• 4 spray a large nonstick skillet with olive oil cooking spray and warm over high heat. add chicken and brown well. remove and set aside.
• 5 add wine to pan and boil until almost all evaporated.
• 6 meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. whisk cornstarch mixture, remaining chicken broth and tomato paste into wine.
• 7 return chicken breasts to pan. bring to a simmer, cover and cook over low heat until chicken is cooked through, about 10 minutes. baste occasionally with sauce.

Soy Chicken

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

Ingredients

• Servings: 4
• 1 roasting chicken, cut up
• 1/2 cup light brown sugar, firmly packed
• 1/2 cup gluten-free soy sauce
• 1/4 cup butter

Recipe

• 1 place chicken, skin side down, in 9x13 baking dish.
• 2 combine remaining ingredients in small saucepan and place over low heat until butter is melted.
• 3 stir to mix well.
• 4 pour over chicken.
• 5 bake at 350 degrees for 30 minutes.
• 6 turn and bake 20 to 30 minutes or until done, basting occasionally.

Soy Braised Chicken Wings

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

Ingredients

• 1 tablespoon oil
• 2 scallions, minced
• 1 teaspoon ginger, minced
• 2 lbs chicken wings, tips removed and cut in 2 segments
• 2 tablespoons dry sherry
• 1/2 cup mushroom soy sauce
• 1/2 teaspoon sugar

Recipe

• 1 heat oil in a wok. add scallions and ginger, and stir-fry over high heat 30 seconds until aromatic. add chicken wings, dry sherry, mushroom soy, sugar, and 1 cup of water. bring to a simmer, cover, and reduce heat to medium. cook until chicken is tender but not falling apart, about 20 minutes. serve at room temperature.

Tex-mex Chicken Bake

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

Ingredients

• 1 1/2 cups bottled salsa, ensure gluten free
• 1/3 cup cream cheese, softened
• 1 onion, finely diced
• 20 g butter
• 1 1/2 cups grated cheese
• 8 corn tortillas, ensure gluten free
• 1 1/2 cups diced cooked chicken breasts

Recipe

• 1 preheat oven to 180°c.
• 2 place the onions and butter in a frypan and using a medium heat cook until softened. add half of the salsa, the cream cheese and 1/2 cup of the grated cheese. stir until the cheese has melted.
• 3 warm the tortillas, either wrapped in foil and in the oven or using the microwave.
• 4 spread an even amount of the cheese mixture down the centre of each tortilla. divide the chicken into 8 even portions and place on each tortilla on top of the cheese mixture.
• 5 roll each tortilla and place side-by-side on a greased baking tray (seam-side down).
• 6 spoon the remaining salsa over the top of the tortillas and then cover with the remaining 1 cup of grated cheese.
• 7 bake 20-30 minutes or until heated through.
• 8 serves 4 as a main meal.

Stir-fried Broccoli And Carrots

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

Ingredients

• Servings: 4
• 2 teaspoons finely chopped gingerroot or 1/8-1/4 teaspoon ground ginger
• 1 clove garlic, finely chopped (about 1 teaspoon) or 1/8 teaspoon garlic powder
• 2 cups broccoli florets
• 1 cup thinly sliced carrot
• 1 small onion, sliced and separated into rings
• 3/4 cup chicken broth
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup sliced mushrooms (i use a 4 ounce can of sliced mushrooms, drained)
• 2 tablespoons oyster sauce

Recipe

• 1 spray wok or 12-inch skillet with nonstick cooking spray (or cooking oil); heat until hot.
• 2 add gingeroot and garlic; stir-fry for about 1 minute or until light brown.
• 3 add the broccoli, carrots, and onion; stir-fry for 1 minute.
• 4 stir in the broth and salt; cover and cook about 3 minutes or until the carrots are crisp-tender.
• 5 mix cornstarch and cold water; stir into the vegetable mixture.
• 6 cook and stir for approximately 10 seconds or until thickened.
• 7 add water chestnuts, mushrooms and oyster sauce; cook and stir for 1 minute.
• 8 serves 4.

Tex-mex Chicken Stack

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

Ingredients

• Servings: 6
• 2 onions, chopped
• 2 cups cooked chicken, chopped (leftovers would work great)
• 1/4 cup water
• 1 cup barbecue sauce, your favourite,plus (i like bobbie-q sauce (barbecue sauce))
• 1/8 cup barbecue sauce
• 1 teaspoon cumin
• 1 teaspoon taco seasoning (i use taco seasoning blend)
• 3 large flour tortillas
• 2 cups shredded cheese, your favourite kind i used cheddar and montery jack (the original recipe calls for kraft tex mex)
• 1/2 cup additional shredded cheese
• 1 green onion, chopped

Recipe

• 1 preheat oven to 350 degrees.
• 2 fry onions in a frying pan until tender crisp.
• 3 add rest of the ingredients for chicken mixture and simmer until heated through.
• 4 lay 1 tortilla on a lightly greased baking sheet.
• 5 cover tortilla with half the chicken mixture and then half the cheese.
• 6 top with the second tortilla then repeat the chicken and cheese layers.
• 7 cover with the last tortilla.
• 8 top with reserved sauce and cheese.
• 9 sprinkle green onion on top.
• 10 bake for 15 minutes or until heated through.
• 11 allow to stand for 5 minutes before cutting into 6 wedges.

Tex-mex Cobb Salad: Part Ii

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 teaspoon mexican oregano
• 1 garlic clove, finely minced
• 1 head romaine lettuce or 1 head mixed greens, rinsed, patted dry
• 8 cherry tomatoes, quartered
• 2 cups boneless skinless chicken, cut into bite-size chunks
• 1 (15 -19 ounce) can black beans, drained
• 2 small cucumbers, peeled, seeded and thinly sliced
• 1/2 cup roasted corn
• 1 avocado, peeled, pitted and thinly sliced
• 3/4 cup cotija cheese
• lime slice
• cilantro
• minced jalapeno (or chili pepper of your choice)
• minced bacon, slices

Recipe

• 1 prepare dressing by combining all the ingredients. whisk well. set aside.
• 2 prepare the avocado and after cutting into slices, drizzle with some lime juice to prevent browning.
• 3 (if using romaine lettuce, cut into 1/2" strips.) place the lettuce into a large serving bowl. arrange the cotija cheese, chicken, beans, and the remaining vegetables, except for the avocado, in rows over the lettuce.
• 4 just before serving toss the salad with dressing. place the avocados around the inner rim of the salad bowl. garnish with lime slices and cilantro sprigs. serve immediately.
• 5 note: you can also layer the salad mixture in a trifle bowl for a colorful presentation.

Tuesday Night Beans

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 garlic cloves, sliced
• 1 bay leaf
• 1 (15 -16 ounce) can beans, drained
• 1 1/2 cups canned low sodium chicken broth or 1 1/2 cups water
• salt and black pepper

Recipe

• 1 heat the olive oil in a 2-quart saucepan over medium heat. add the onion and garlic, stirring, and cook until soft, three munites.
• 2 add the bay leaf, beans, and broth. season the beans with salt and pepper to taste.
• 3 stir the beans, then cook them, uncovered, until they are heated through and the liquid reduces a bit, 4 to 5 minutes.
• 4 remove and discard the bay leaf and serve.

Souvlaki

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

Ingredients

• Servings: 8
• 4 lbs lamb tenderloin or 4 lbs chicken breasts
• 1/2 cup dry wine
• 1/2 cup olive oil
• 1 teaspoon ground oregano
• 3 -4 garlic cloves, minced
• 1 lemon, juice only
• 1 tablespoon salt (or to taste)
• 1 dash black pepper
• wooden skewer

Recipe

• 1 cut meat into 2 inch cubes and place in dish with a cover. combine the remaining ingredients and toss with the meat, coating well. cover and marinade in the refrigerator 3-4 hours, or preferably overnight, stirring occasionally. remove from the fridge 30 minutes prior to cooking.
• 2 soak wooden skewers in hot water for 30 minutes. loosely thread the meat onto skewers, allowing two skewers per person.
• 3 cook on the barbeque or under the broiler for approximately 15 minutes, or just until done. serve with tatziki sauce.
• 4 note: sometimes i marinade whole breasts or lamb chops and bbq them whole.

Sourdough Stuffing With Pears And Sausage

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 8 cups cubed sourdough bread
• 1 lb turkey sausage
• cooking spray
• 5 cups chopped onions
• 2 cups chopped celery
• 1 cup chopped carrot
• 1 (8 ounce) package pre- sliced mushrooms
• 2 cups cubed peeled bartlett pears (2 medium)
• 1 1/2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon salt
• 1 1/2 cups reduced-sodium fat-free chicken broth
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 425°f.
• 2 arrange bread ina single layer on a baking sheet. bake at 425°f for 9 minutes or until golden. place in a large bowl.
• 3 remove casings from sausage. heat a large non-stick skillet over medium-high heat. coat pan with cooking spray. add sausage, and cook for 8 minutes or until browned, stirring to crumble. add sausage to bread cubes, tossing to combine. set aside.
• 4 return pan to medium-high heat. add onion, celery, and carrot; saute 10 minutes or until onion begins to brown. stir in mushrooms; cook 4 minutes. stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. add pear mixture to bread mixture, tossing gently to combine. stir in broth and pepper.
• 5 place bread mixture in a 13x9-in baking dish coated with cooking spray; cover with foil. bake at 425°f for 20 minutes. uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.

Tuna A La King

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

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 small green bell pepper, chopped (1/2 c.)
• 1 cup sliced mushrooms (3 oz.)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups skim milk
• 1 1/4 cups chicken broth
• 2 (7 ounce) cans tuna, drained
• 1 (2 ounce) jar diced pimentos, drained
• 3 cups hot cooked brown rice

Recipe

• 1 melt butter in a large skillet over medium-high heat.
• 2 cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender.
• 3 stir in flour, salt and pepper.
• 4 cook over medium heat, stirring constantly, until bubbly; remove from heat.
• 5 stir in milk and broth.
• 6 heat to boiling, stirring constantly.
• 7 boil and stir 1 minute.
• 8 stir in tuna and pimientos; cook until hot.
• 9 serve over rice.

Pre-cooked Grilled Chicken

Smoky Smothered Chicken

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• black pepper, to taste
• garlic salt, to taste
• italian seasoning, to taste
• 1 (18 ounce) bottle hickory flavored barbecue sauce
• 4 slices ham, thickly sliced
• 4 slices monterey jack cheese
• green onion, chopped
• tomato, chopped

Recipe

• 1 preheat oven to 350 degrees (175 c.).
• 2 season chicken breasts with the pepper, garlic salt and italian seasonings to your taste (i prefer well seasoned).
• 3 place chicken in well greased baking dish (13 x 9) and bake in oven until juices are clear and tender - about thirty minutes - do not overcook.
• 4 remove from oven and pour on barbeque sauce.
• 5 top each chicken breast with a slice of ham and then a slice of cheese on top of ham.
• 6 broil or bake for five minutes,or until cheese is melted.
• 7 serve topped with chopped green onions and tomatoes.

Tex-mex Chicken With Chiles And Cheese

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

Ingredients

• Servings: 4
• 1 1/4 lbs chicken breast halves, boneless, skinless trimmed and sliced 1/4 inch thick
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• kosher salt & freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 1/2 tablespoons unsalted butter
• 1 1/2 cups corn kernels
• 1 medium jalapeno, seeded if desired and thinly sliced
• 1 large garlic clove, minced
• 2 -3 limes
• 1 tablespoon oregano, fresh and chopped
• 1 cup sharp cheddar cheese, grated

Recipe

• 1 position a rack about 4 inches from the broiler and heat the broiler to high. toss the chicken with the chili powder, cumin, 3/4 teaspoons salt, and 1/2 teaspoons black pepper. lightly dredge the chicken in the flour and shake off any excess.
• 2 melt 2-1/2 tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. add the chicken and cook, stirring occasionally, until browned, about 5 minutes. transfer to a plate.
• 3 add the remaining 1 tbs. butter, the corn, jalapeño, garlic, and 1/2 teaspoons salt. cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. add the chicken, lime juice, oregano, and 1/2 cup water. cook, stirring, until the chicken is just cooked through, about 2 minutes. sprinkle with the cheddar and transfer the skillet to the broiler. broil until the cheese melts and browns on top, about 3 minutes. serve with lime wedges.

Stir-fried Asparagus With Shiitakes

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

Ingredients

• Servings: 6
• 3 tablespoons peanut oil
• 1 garlic clove, minced
• 1 tablespoon peeled grated fresh ginger
• 6 ounces shiitake mushrooms, stemmed and thinly sliced
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup dry wine or 1/4 cup sake
• 1/4 cup chicken broth or 1/4 cup vegetable broth
• 1 1/2 tablespoons soy sauce
• 2 teaspoons sesame seeds or 2 teaspoons black sesame seeds

Recipe

• 1 in a large frying pan, heat the oil over high heat.
• 2 add the garlic and ginger and cook, stirring frequently, until fragrant but not browned, about 30 seconds.
• 3 add the mushrooms and cook, stirring frequently, until they begin to brown, about 2 minutes.
• 4 add the asparagus and cook, stirring constantly, until tender-crisp, about 3 minutes.
• 5 add the wine, broth, and soy sauce and cook until the liquid is reduced and the vegetables are tender, 2-3 minutes.
• 6 stir in the sesame seeds and serve.

Soy Chicken With Mushrooms & Spinach

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

Ingredients

• Servings: 4
• 600 g chicken breast fillets, cut into 4 medallions
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons lemon juice (or lime juice)
• 2 teaspoons sesame oil
• 1/4 cup coriander, chopped
• 1 tablespoon ginger, grated
• 1 garlic clove, crushed
• 200 g swiss brown mushrooms, sliced
• 200 g button mushrooms, quartered
• cooking spray
• 80 g baby spinach leaves
• 1 fresh long red chili pepper, finely chopped

Recipe

• 1 place chicken in a glass dish. drizzle with 2 tablespoons of soy sauce; turn to coat. cover with plastic food wrap. chill for 15 minutes to marinate.
• 2 combine remaining soy sauce wih oyster sauce, juice, oil, half the coriander, ginger, garlic, and 2 tablespoons water in a small jug.
• 3 heat a char grill on high. add chicken; cook for 4 minutes on each side, or until cooked. transfer to a plate. cover with foil and let rest for 5 minutes.
• 4 meanwhile, heat a large frying panover moderate heat. spray mushrooms with oil. add mushrooms to pan; cook and stir for 3 minutes. add sauce mixture; bring to boil. add spinach. cover; cook for 1-2 minutes, shaking pan occasionally, or until spinach wilts. remove from heat.
• 5 spoon spinach mixture among serving plates. top with chicken; sprinkle with the remaining coriander and chilli.

Stir-fried Lemon Sesame Chicken

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 egg
• 2 tablespoons sesame seeds
• 2 tablespoons oil
• 1 onion, sliced
• 1 tablespoon sugar
• 1 finely grated, lemon, juice and rind of
• 3 tablespoons lemon curd

Recipe

• 1 place the chicken breasts between 2 sheets of plastic and pound with a rolling pin to flatten slice chicken into thin strips.
• 2 whisk the egg until light and foamy.
• 3 dip the chicken strips into the egg , then into the sesame seeds until coated evenly.
• 4 heat the oil in a large wok.
• 5 add the onion and stir-fry for 2 minutes or until just softened.
• 6 add the sesame coated chicken to the wok and continue stir-frying for 5 minutes or until golden.
• 7 mix together the sugar.
• 8 lemon peel, lemon juice, and the lemon curd and add to the wok.
• 9 allow the lemon mixture to bubble slightly without stirring.
• 10 transfer to serving bowls, garnish with lemon peel and serve hot.

Sourdough Stuffing With Bacon And Apples

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 12 cups sourdough bread cubes (cut into 1/2 inch cubes, from about 1 1/2 pounds stale bread)
• 1/2 cup butter
• 3 cups onions, chopped
• 2 cups celery, chopped
• 2 leeks (cleaned and thinly sliced, and light green part only)
• 2 large granny smith apples, peeled and chopped
• 3 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme leaves, chopped
• 2 teaspoons poultry seasoning
• 1 lb bacon, cooked and chopped into small pieces
• 3 -4 cups chicken stock (or broth)
• salt (to taste)

Recipe

• 1 1. spread bread cubes out on a rimmed baking sheet (or two, if necessary) and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). set aside.
• 2 2. in a large skillet, melt butter over medium heat. add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. add apples and leeks and cook for a few minutes longer until apples are crisp tender. add sage, thyme, and poultry seasoning, stir and cook for half a minute longer, then remove from heat.
• 3 3. transfer onion/apple mixture to a very large bowl, add chopped bacon and bread cubes, and toss well. add two cups of chicken stock, toss well, then add more stock, a little at a time until the stuffing is well-moistened, but not soggy. taste, and add a bit of salt if desired.
• 4 4. pour stuffing into greased casserole dishes (mine fit into one 9×12-inch dish, but you can divide it if necessary). cover with foil and bake at 375 degrees for about 30 minutes. uncover and bake an additional 20 minutes or until the top is golden brown.

Stir-fried Cellophane Noodles

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

Ingredients

• Servings: 2
• 6 mixed mushrooms, lg. dried chinese
• 4 ounces cellophane noodles
• 1 teaspoon ginger, crushed
• 3 green onions, diced
• 1/2 lb lamb, diced
• 2 tablespoons oil
• 1 1/2 cups chicken broth
• 1 chicken bouillon cube
• 3 tablespoons soy sauce
• 1 1/2 tablespoons vinegar
• salt
• pepper

Recipe

• 1 soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices.
• 2 soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain.
• 3 slice ginger, green onion, and lamb.
• 4 heat oil in skillet.
• 5 stir fry ginger, lamb, and mushrooms for 2 minutes.
• 6 add green onions, chicken broth, bouillon cube, and soy sauce.
• 7 bring to boil; simmer for 5 minutes.
• 8 add noodles, vinegar, salt and pepper.
• 9 stir to mix.
• 10 simmer another 5 minutes.

Sun-dried Tomato Wings

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

Ingredients

• Servings: 2
• 1/2 cup soaked sun-dried tomato, drained
• 2 garlic cloves
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon chopped fresh basil
• 1 cup mayonnaise
• 20 chicken wings
• 1/4 cup olive oil
• salt
• pepper

Recipe

• 1 in a food processor, blend the tomatoes, garlic, and spices until they're chopped fine.
• 2 add the mayonaise and continue blending until a smooth paste forms.
• 3 transfer to a large mixing bowl with a rubber spatula. set aside.
• 4 preheat oven to 375*f.
• 5 spread the wings evenly on a buttered 1-2 inch deep baking dish.
• 6 brush them with olive oil and sprinkle with salt and pepper.
• 7 bake 25-30 minutes, or until crispy brown, and cooked through.
• 8 remove from oven and drain off excess oil.
• 9 let wings cool for 5 minutes.
• 10 toss wings in bowl with sundried tomato mixture, coating thoroughly.
• 11 note: to soak tomatoes, pour enough water over them to cover and let them stand for 10 minutes.