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Sunday, May 31, 2015

Sally's Fried Chicken

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 (3 lb) chicken, cut into 8 pieces
  • 1 teaspoon salt
  • 1 1/2 cups flour
  • 1 teaspoon fresh ground black pepper
  • 1 pinch cinnamon
  • 1 cup whole milk or 1 cup buttermilk
  • vegetable oil (for frying)

Recipe

  • 1 soak chicken overnight in ice water; pat dry and sprinkle with salt.
  • 2 season flour with black pepper and cinnamon. toss chicken pieces in flour, and then shake off excess. let dry for 15 minutes.
  • 3 pour milk into a shallow bowl. dip chicken into milk and then roll back into the flour.
  • 4 melt 2 inches of shortening into the skillet over high heat. brown the chicken pieces in the skillet on both sides starting with the meat side down and turning frequently. lower heat, cover skillet, and cook for 10 to 20 minutes, depending on the size of the pieces.
  • 5 remove the cover, raise heat, and fry until chicken is crisp on both sides.
  • 6 remove and drain on wire rack.

Slow Cooker Moroccan-style Chicken & Potato Stew

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 2 teaspoons finely chopped garlic
  • 1 (24 ounce) package chicken drumsticks
  • 1 (20 ounce) package simply potatoes diced potatoes with onion
  • 1 1/2 cups baby carrots
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • 1/2-1 teaspoon ground red pepper
  • 1/2-1 teaspoon crushed red pepper flakes
  • 1 (14 ounce) can chicken broth
  • 1 (14 ounce) can stewed tomatoes, un-drained
  • 1/2 cup raisins
  • 1 teaspoon lemon juice

Recipe

  • 1 in 10-inch skillet heat oil over medium-high heat. add chicken and garlic. cook, turning chicken occasionally, until browned. drain grease.
  • 2 in 3 1/2 to 4 quart slow cooker add simply potatoes and carrots. top with browned chicken and garlic. in small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. sprinkle over chicken and simply potatoes. add chicken broth. cover; cook on low heat for 6 to 7 hours.
  • 3 stir in tomatoes and raisins. increase heat to high. cover; cook for 15 minutes. stir in lemon juice just before serving. tip: we do not recommend substituting chicken breast in this recipe. due to the longer cooking time chicken breasts dry out too quickly.

Slow Cooker Lemon Garlic Chicken

Total Time: 6 hrs 25 mins Preparation Time: 5 mins Cook Time: 6 hrs 20 mins

Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 lbs boneless skinless chicken thighs (8 pieces)
  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1/4 cup fat-free chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh parsley

Recipe

  • 1 sprinkle chicken with oregano, salt, and pepper, and rub in well. heat the butter and olive oil in a skillet over medium heat. brown chicken for 3 to 5 minutes on each side. place chicken in a slow cooker.
  • 2 in the same skillet, mix the broth, lemon juice, and garlic. bring the mixture to boil. pour over the chicken in the slow cooker.
  • 3 cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Savory Wine Marinade For Chicken

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

  • 1 small onion
  • 1/2 cup olive oil
  • 1/2 cup wine
  • 1/4 cup lemon juice
  • 2 tablespoons parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot sauce

Recipe

  • 1 thinly slice the onion and separate into rings.
  • 2 in a non-reactive bowl combine olive oil, wine, lemon juice, parsley, salt and hot sauce, add onion.
  • 3 place chicken pieces in a 1 gallon zip lock bag, pour marinade mixture over chicken, close bag and refrigerate for at least 4 hours or overnight, turning bag occasionally.

Special Baked Chicken

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

Ingredients

  • Servings: 4
  • 1 fryer (cut up)
  • 3/4 cup miracle whip
  • 1 cup corn flake crumbs
  • 1/2 cup grated parmesan cheese
  • 1 dash salt
  • 1 dash pepper

Recipe

  • 1 brush with miracle whip.
  • 2 combine crumbs, cheese and seasoning.
  • 3 coat chicken with this mixture.
  • 4 place in an 11 3/4x7 1/2 inch pan or dish.
  • 5 bake at 350° for 1 hour or till done and juices run clear.
  • 6 may use other crumbs such as crushed potato chips, crackers, etc.

Savoury Blueberry Sauce

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1 tablespoon chopped shallot
  • 1 1/2 tablespoons butter
  • 1/2 tablespoon cornstarch
  • 1 teaspoon fresh thyme leave
  • 1 teaspoon chopped fresh rosemary
  • 1/4 cup dry red wine
  • 1/4 cup water
  • 1 1/2 cups blueberries, fresh or frozen

Recipe

  • 1 saute shallots in butter in a small saucepan over medium/low heat.
  • 2 add cornstarch and herbs; cook until mixture bubbles and thickens.
  • 3 add wine, water and stir in blueberries.
  • 4 cook and stir until mixture thickens.
  • 5 simmer on low for two minutes.
  • 6 puddle a spoonful of sauce on each plate and drizzle over chicken or duck.

Triple Citrus Chicken Breasts With Lemon Pepper Sauce

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

Ingredients

  • Servings: 4
  • 4 boneless skinless chicken breast halves
  • 3/4 teaspoon lemon zest, grated
  • 3/4 teaspoon orange zest
  • 1 garlic clove, peeled and minced
  • 2 teaspoons fresh chives, chopped
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons honey
  • 3/4 teaspoon balsamic vinegar
  • 1 tablespoon vegetable oil, plus
  • 1 teaspoon vegetable oil
  • 1 tablespoon heavy cream, plus
  • 1 teaspoon heavy cream

Recipe

  • 1 between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. place chicken in large, self-sealing plastic bag.
  • 2 lemon pepper sauce:.
  • 3 in medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. pour into bag, over chicken. close bag securely and turn to distribute marinade. refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
  • 4 remove chicken from bag. shake excess marinade into bag and reserve.
  • 5 in large, heavy, nonstick skillet over high heat, warm oil. sauté chicken until browned, about 2 - 3 minutes per side. lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side. transfer to serving platter and cover to keep warm.
  • 6 pour reserved marinade into skillet and bring to a boil over high heat. scrape the bottom of pan with a wooden spoon to loosen any browned bits. add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. stir in cream; cook for another minute.
  • 7 pour hot sauce over chicken breasts. garnish with slices of lime, lemon or orange.

Special Country Breaded Chicken Sandwich

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

Ingredients

  • Servings: 2
  • 1/2 cup frito scoops, crushed (i use tostitos scoops)
  • 1/2 cup dry instant mashed potatoes, crumbs
  • 1 teaspoon parsley flakes
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • 1/3 cup parmesan cheese
  • 1 egg, slightly beaten
  • 1/2 cup milk
  • 1/4 cup self-rising flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 -4 chicken breast fillets
  • 5 -6 slices bacon, fried and crumbled (reserve bacon grease for frying chicken breast)
  • tomato
  • lettuce
  • onion (optional)
  • pickle (optional)
  • mayonnaise
  • dijon mustard
  • bread bun

Recipe

  • 1 in a large frying pan, fry bacon til crisp.
  • 2 remove bacon from pan and reserve grease for frying chicken breast. set aside bacon to drain on a paper towel to cool.
  • 3 in a medium bowl combine crushed (frito)tostitos scoops,dry instant pototoes,parsley flakes,poultry seasoning, onion powder and parmesan cheese, set aside.
  • 4 in another bowl combine egg,milk,flour and salt & pepper, set aside.
  • 5 dip chicken breast fillets in batter mixture than into breading mixture and place in hot bacon grease.
  • 6 fry on medium heat, turning fillets every 10 minutes to keep from burning for 30 to 45 minutes, depending on how thick the fillets are.
  • 7 make sandwich with bread buns,tomato,lettuce,onion(opt),pickles(opt),bacon, mayonnaise and dijon mustard and serve with your favorite chips or a cold macaroni or potato salad.

Special Ingredient Chicken Enchiladas

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

Ingredients

  • Servings: 4
  • corn tortilla
  • 3 cups chicken broth
  • 4 pieces boneless skinless chicken breasts
  • 1 bay leaf, fresh or dried
  • 2 sprigs fresh oregano
  • 1 small onion, quartered
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt
  • 2 cups tomato sauce
  • 2 teaspoons cayenne pepper sauce (optional)
  • 1/4 teaspoon ground cinnamon (special ingredient)
  • 1 teaspoon chili powder
  • 2 1/2 cups monterey jack cheese, shredded

Recipe

  • 1 preheat oven to 275 degrees.
  • 2 wrap 8 corn tortillas in foil and warm in the oven.
  • 3 bring broth to a boil in a saute pan.
  • 4 set chicken into broth with bay, oregano and onion.
  • 5 return to a boil, cover and reeduce heat to simmer.
  • 6 poach chicken in broth 10 minutes.
  • 7 remove chicken breasts to a bowl and shred with 2 forks.
  • 8 add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
  • 9 combine all sauce ingredients and heat through, keeping warm until needed.
  • 10 remove tortillas from oven and switch broiler on high.
  • 11 pile chicken mixture into warm corn tortillas and roll.
  • 12 line casserole or baking dish with enchiladas, seam side down.
  • 13 pour hot tomato sauce over the chicken enchiladas and top with cheese.
  • 14 place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.
  • 15 serve.

Spinach Enchiladas

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

  • Servings: 6
  • 10 -12 flour tortillas
  • 16 ounces soft cream cheese
  • 4 cooked chicken breasts, chopped or shredded
  • 2 green onions, chopped
  • 1 (8 ounce) can green chilies, drained
  • 1/4-1/2 cup almonds, wedges
  • 1 (10 ounce) box frozen chopped spinach, thawed & drained
  • 1 (2 1/2 ounce) can sliced ripe olives, drained
  • 1 (15 ounce) can green enchilada sauce
  • 1 jar cocique mexican crema
  • 1 cup grated cheddar cheese
  • 1 cup grated monterey jack cheese

Recipe

  • 1 mix
  • 2 chicken,cream cheese, & spinach; mix well.
  • 3 add onions, chilies, almonds, olives; mix well.
  • 4 fill tortillas, roll, & place into a 9x12 baking dish.
  • 5 pour the enchilada sauce over the top.
  • 6 add 1/2 the jar or more of the crema.
  • 7 sprinkle the cheeses on top; bake at 350 degrees covered with foil 45 minutes or tell bubbly & cheese has browned some what.
  • 8 serves 6 to 10.

Ramen-mesquite Skillet

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

Ingredients

  • 1 (6 ounce) packet ramen noodles (any flavor)
  • olive oil, 1 heavy drizzle
  • 1 mesquite grilled chicken breast
  • 2 teaspoons dried cilantro
  • 1 1/2 teaspoons red pepper flakes
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice

Recipe

  • 1 heat chicken breast through, cube, and set aside.
  • 2 pour heavy drizzle of olive oil into a medium skillet over medium heat.
  • 3 cook ramen until al dente, drain, and set aside.
  • 4 add noodles to hot oil (being careful of splashes).
  • 5 toss in cilantro, pepper flakes, black pepper, and salt.
  • 6 lightly brown noodles.
  • 7 add cubed chicken breast, tossing thoroughly.
  • 8 drizzle lemon juice into skillet, tossing thoroughly.
  • 9 remove from heat and transfer to pre-warmed plate or bowl.

Spinach Ricotta Cavatelli With Tomato Sauce.

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

Ingredients

  • Servings: 8
  • 1/2 cup sun-dried tomato (not packed in oil)
  • 2 teaspoons olive oil
  • 2 lbs plum tomatoes, cored and quartered
  • 4 garlic cloves, smashed
  • 1 cup finely chopped fresh basil
  • 1/2 cup chicken broth
  • salt & freshly ground black pepper
  • 2 tablespoons freshly grated parmesan cheese
  • 2 teaspoons freshly grated parmesan cheese
  • 1 1/4 cups low-fat ricotta cheese (12 ounces)
  • 1/4 cup thawed frozen spinach, squeezed dry and chopped
  • 1 large egg yolk
  • 1 tablespoon olive oil
  • 1 3/4 cups all-purpose flour
  • 1 cup semolina
  • 1 tablespoon salt
  • 1/2 teaspoon fresh ground pepper

Recipe

  • 1 make the cavatelli: put the ricotta, spinach, egg yolk and olive oil in a food processor and process to a paste.
  • 2 add the flour, semolina, salt and pepper and process until the mixture comes together to form a ball.
  • 3 scrape the dough out onto a lightly floured work surface and knead briefly.
  • 4 wrap the dough in plastic and let stand at room temperature for 30 minutes.
  • 5 make the sauce: cover the sun-dried tomatoes with hot water and let soak until plumped, about 25 minutes. drain well and coarsely chop, then transfer to a mini-processor and puree.
  • 6 heat the oil in a saucepan. add the fresh tomatoes and garlic and cook over moderate heat, stirring, until the tomatoes release their juices, about 3 minutes.
  • 7 add the basil and chicken stock, cover and simmer over low heat until the tomatoes are very soft, about 5 minutes. strain the sauce, pressing on the tomatoes to extract as much sauce as possible. stir in the sun-dried tomatoes and season with salt and black pepper.
  • 8 cut the cavatelli dough into 10 equal pieces. on a lightly floured work surface, using both hands, roll out each piece of dough into a 1/2 -inch-thick rope.
  • 9 with a fork, cut the rope into 1/2 -inch pieces. press the side of the fork lengthwise into the center of each piece. set the cavatelli on a lightly floured baking sheet.
  • 10 in a large pot of boiling salted water, cook the cavatelli in batches, stirring, until they rise to the surface, about 4 minutes. drain the cavatelli and divide them among 8 shallow bowls.
  • 11 pour 1/2 cup of the hot tomato sauce over each portion and sprinkle each with 1 teaspoon of the parmesan cheese.

Special Club Sandwich

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 12 slices bread, toasted
  • miracle whip or miracle whip light
  • 2 slices sharp cheddar cheese, cut in half
  • 1 (6 ounce) package thin sliced roast chicken breasts
  • lettuce
  • 2 slices swiss cheese, cut in half
  • 8 slices tomatoes
  • 12 slices bacon, crisply cooked

Recipe

  • 1 for each sandwich, spread 3 toast slices with dressing.
  • 2 cover 1 toast slice with cheddar cheese, chicken, lettuce and second toast slice.
  • 3 top with swiss cheese, tomato, bacon and third toast slice.
  • 4 cut into quarters, secure with toothpicks.

Spinach Ricotta-stuffed Chicken Breasts With Lemony Wine

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

Ingredients

  • Servings: 2
  • 1 cup cooked chopped and drained fresh spinach
  • 1/2 cup ricotta cheese
  • 1/2 cup gorgonzola
  • kosher salt & freshly ground black pepper
  • 1 large egg
  • 1/2 cup dry wine
  • 1/2 cup homemade chicken stock
  • 1 tablespoon dijon mustard
  • 1 lemon, juice of
  • kosher salt & freshly ground black pepper
  • chopped fresh parsley leaves, for garnish
  • 2 (8 ounce) boneless skinless chicken breasts
  • kosher salt & freshly ground black pepper
  • 2 tablespoons vegetable oil

Recipe

  • 1 make the stuffing: in a bowl, combine the spinach, ricotta, gorgonzola,and mix well. season with salt and pepper. add the egg, mix well, and set aside.
  • 2 make the sauce: combine the wine and stock in a non-reactive saucepan. bring to a boil and reduce to a sauce-like consistency. whisk in the mustard, lemon juice, and season with salt and pepper, to taste. set aside.
  • 3 make the chicken: slice chicken along side.
  • 4 divide the stuffing between the breasts, and insert in flap.
  • 5 heat the oil in a large skillet over medium heat. add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
  • 6 transfer the chicken to a cutting board and let rest for 5 minutes.
  • 7 meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
  • 8 slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. garnish with parsley and serve immediately.

The Very Best Jack Daniels Sweet 'n' Spicy Chicken Casserole!...

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

Ingredients

  • Servings: 3
  • 6 boneless chicken breasts
  • 2 garlic cloves, finely chopped
  • 1 red chile, finely chopped
  • 2 tablespoons olive oil
  • 2/3 cup water
  • 1 cup pineapple juice
  • 1/4 cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 1/3 cups soft brown sugar
  • 3 tablespoons lemon juice
  • 3 tablespoons onions (i used shallots) or 3 tablespoons shallots, minced (i used shallots)
  • 1 tablespoon jack daniels whiskey
  • 1 tablespoon crushed pineapple
  • 1/4 tablespoon cayenne pepper
  • salt (optional)
  • black pepper (optional)

Recipe

  • 1 firstly, take a large saucepan, add the olive oil & heat up. once the oil is hot, add the garlic & red chilli & fry off until soft.
  • 2 next, add to the pan, the water, pineapple juice, teriyaki sauce, soy sauce & soft brown sugar & stir thoroughly. bring to the boil over a medium to high heat & then reduce heat until the mixture is gently simmering away.
  • 3 add the remaining ingredients to the pan & again, stir thoroughly. bring back to the boil & then if need be, transfer the mixture to a blender & blend until smooth.
  • 4 when smooth, transfer mixture back to the pan, season to taste if desired & simmer for 35-45 minutes approx' or until the sauce has thickened & become almost syrupy & reduced by about half, making sure not to let the sauce burn or boil over.
  • 5 once the sauce has been prepared, fry off your chicken breasts in a frying pan with a little olive oil for approx' 10 minutes to speed up cooking time.
  • 6 once done, place in the oven for approx' 15 minutes. when the 15 minutes is up, remove from the oven, drain off any excess fat or oil & then pour over sauce, generously coating all the chicken.
  • 7 place back in the oven for a further 20 minutes or until the chicken is thoroughly cooked & voila! -- there you have it, jack daniels chicken casserole!
  • 8 plate up & pour remaining sauce into a serving jug. serve with cheesey mashed potatoes & freshly steamed vegetables, delectable! --
  • 9 serves about 3 people as a main meal.
  • 10 adjust cooking times in accordance with your oven!
  • 11 this sauce can also be used as a grill glaze for not just chicken, but lamb chops, baby-back ribs, sausages or salmon fillets, etc.
  • 12 if you love or hate this recipe or if you can think of a better way to cook it, please let me know, much appreciated! -- .

Tempeh Chicken Salad

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

Ingredients

  • 12 ounces tempeh, cubed
  • 1 stalk celery, minced
  • 2 tablespoons red bell peppers, minced
  • 1 large dill pickle, minced
  • 2 -3 scallions, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
  • 1 tablespoon yellow mustard (spicy golden brown is nice too)
  • 1 teaspoon lemon juice
  • salt & freshly ground black pepper

Recipe

  • 1 place the cubed tempeh in a saucepan of boiling, salted water.
  • 2 reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
  • 3 i usually toss it in the fridge.
  • 4 in a large bowl, combine the celery, pepper, pickle, scallion and parsley.
  • 5 run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
  • 6 fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
  • 7 this will keep covered in the fridge for 2-3 days.
  • 8 this salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

Super Lo Pizza

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

Ingredients

  • Servings: 8
  • 1 cup broccoli floret
  • 1/4 lb goat cheese
  • 1/2 cup feta cheese
  • 4 ounces cooked chicken breasts (tyson or purdue shortcuts)
  • 2 tablespoons kalamata olives (sliced)
  • 1 cup tomato bruschetta topping (classico tomato and basil topping works good)
  • 1 pizza crust (mama mary's ultra thin)
  • cooking spray

Recipe

  • 1 preheat oven to 450.
  • 2 place foil on cookie sheet.
  • 3 spray both sides of pizza crust with cooking spray.
  • 4 spoon bruschetta topping on crust.
  • 5 sprinkle remaining ingredients evenly (relatively evenly) on crust.
  • 6 bake for 10 minutes.

Savory Potato Bake

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

Ingredients

  • Servings: 4
  • 1 1/3 lbs potatoes
  • 2/3 cup chopped onion
  • 2 tablespoons butter
  • 1 tablespoon flour, plus
  • 1 teaspoon flour
  • 1/4 teaspoon pepper
  • 1 1/3 cups water
  • 1 chicken bouillon cube
  • 1 tablespoon spicy brown mustard, plus
  • 1 teaspoon spicy brown mustard
  • 2/3 teaspoon prepared horseradish
  • 3 tablespoons fine dry breadcrumbs

Recipe

  • 1 butter a 9 x 9 inch baking dish.
  • 2 cook potatoes whole in boiling salted water until tender.
  • 3 drain and let cool.
  • 4 preheat oven to 375°f.
  • 5 in the same pan as you boiled the potatoes in, saute onion in butter over medium heat until tender and golden, about 5 minutes.
  • 6 stir in all of the flour and the pepper, mixing well.
  • 7 add the water and the bouillon cube and bring to a boil.
  • 8 boil for one minute, stirring.
  • 9 remove from heat.
  • 10 whisk in all of the mustard and the horseradish.
  • 11 slice the potatoes 1/2 inch thick, and layer them in the baking dish.
  • 12 cover the potatoes with the sauce and sprinkle with the bread crumbs.
  • 13 bake for 15 to 20 minutes, until hot and bubbly.

Savoury Baked Apples Ricardo Style

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

Ingredients

  • 1 onion, thinly sliced
  • 1 tablespoon oil
  • 2 slices of thick cut bacon, cut into cubes
  • 1 garlic clove, minced
  • 1/4 breadcrumbs, fresh
  • 1/2 cup chicken broth
  • 2 tablespoons parsley, chopped
  • 3 mcintosh apples
  • 1/2 c.grated cheddar cheese
  • salt and pepper, to taste

Recipe

  • 1 with the rack in the middle position, preheat the oven to 200°c (400°f).
  • 2 in a skillet over medium heat, brown the onion and bacon in the oil.
  • 3 add the garlic and cook for 1 minute.
  • 4 deglaze with the broth and reduce for 1 minute.
  • 5 add the breadcrumbs and parsley.
  • 6 season with salt and pepper.
  • 7 set aside.
  • 8 on a cutting board, cut the apples in half horizontally.
  • 9 using a melon baller, remove the core.
  • 10 place the apples cut side up on a baking dish.
  • 11 cover the apples with the onion and bacon mixture.
  • 12 cover the dish with aluminum foil.
  • 13 bake until the apples are tender, about 20 minutes.
  • 14 remove the foil and sprinkle with the cheese.
  • 15 broil until the cheese begins to brown.

Savoury Porcini Bread Pudding

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

Ingredients

  • Servings: 4
  • 1 1/2 cups chicken stock
  • 2 ounces dried porcini mushrooms
  • 4 cups cubed day old bread
  • 2 tablespoons chopped flat-leaf italian parsley
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 cup unsalted butter
  • 1 small red onion, minced
  • 2 cups sliced fresh chanterelle mushrooms or 2 cups porcini mushrooms
  • 2 garlic cloves, minced
  • 2 eggs, lightly beaten

Recipe

  • 1 in a small saucepan over medium heat, bring the stock just t a simmer. remove from the heat and add the dried mushrooms. set aside for 15 minutes.
  • 2 in a large bowl toss together the bread cubes, parsley, marjoram and thyme. set aside.
  • 3 in a medium saucepan, melt the butter over medium heat. add the onion and saute, stirring occasionally, for 5 minutes. stir in the fresh mushrooms and garlic. cook, stirring occasionally, until the mushrooms are soft, about 5 minutes. add this mixture to the bread cubes, tossing gently.
  • 4 drain the stock from the dried porcini, reserving the liquid, mince the mushrooms and add them to the bread mixture along with the reserved liquid. fold well until the bread cubes are thoroughly moistened. cover and let sit for 1 hour.
  • 5 preheat the oven to 350*f.
  • 6 generously butter an 8 1/2 by 4 1/2 inch loaf pan. add the eggs to the bread mixture; mixing well. place in the pre-pared pan, cover with a sheet of buttered foil, and bake in a bain-marie until firm, about 1 hour. let cool in the pan for 15 minutes.
  • 7 turn the bread pudding out onto a board and cut into thick slices. serve warm with roasted chicken for a real taste treat!

Savory Wild Blueberry Chicken Breasts

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

Ingredients

  • Servings: 4
  • 1/2 teaspoon cajun spices (or more, to taste)
  • 4 boneless skinless chicken breast halves
  • 3 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 2 teaspoons olive oil
  • 1/3 cup red wine
  • 2 cups wild blueberries
  • 1 teaspoon grated fresh lemon rind
  • 1/4 teaspoon salt (optional)

Recipe

  • 1 dust chicken breasts with cajun spices.
  • 2 saute in olive oil until brown and almost cooked through, 7 to 10 minutes.
  • 3 (if thick, cover for 3 or 4 minutes more.) remove chicken breasts from pan and keep warm.
  • 4 in same pan, sautÈ garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan.
  • 5 add red wine and cook down until most of the liquid is evaporated.
  • 6 add wild blueberries, lemon rind and salt.
  • 7 simmer for 5 minutes.
  • 8 (if blueberries are frozen, until berries are heated through.) add salt and pepper to taste.
  • 9 let sit for 5 minutes, heat off, for flavors to blend.
  • 10 spoon over chicken breasts and serve.

Slow Cooker Orange Chicken

The Realtor's Potatoes In Mustard Sauce

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

Ingredients

  • Servings: 6
  • 6 medium potatoes, cooked and diced
  • 1 medium onion, chopped
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 chicken bouillon cube
  • 1 1/2 cups boiling water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons prepared mustard (i use the spicy brown stuff)
  • 2 tablespoons breadcrumbs
  • 3 tablespoons grated parmesan cheese

Recipe

  • 1 place the potatoes in a greased 1 1/2 qt casserole dish and set aside.
  • 2 suate onion in butter until limp. stir in flour until smooth. dissolve bouillon cube in water and gradually stir into flour mixture.
  • 3 cook over low heat, stirring constantly, until sauce bubbles.
  • 4 stir in salt, pepper and mustard; simmer 10 minutes.
  • 5 pour sauce over potatoes. combine breadcrumbs and grated cheese and sprinkle over potatoes.
  • 6 bake at 375 for 20 minutes.

Ted's Sweet & Sour Sauce For Lamb, Chicken Etc

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

Ingredients

  • Servings: 4
  • 1 tablespoon peanut oil or 1 tablespoon other low flavored oil
  • 1 teaspoon garlic, finely chopped
  • 1 large green pepper, seeded,menbranes removed,cut into 1/2 inch squares
  • 1 medium carrot, scrapped,cut into strips 2 inch long by 1/4 inch by 1/4 inch
  • 1/2 cup chicken stock
  • 4 tablespoons sugar or 4 tablespoons splenda sugar substitute
  • 4 tablespoons red wine vinegar
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch, disolved in
  • 2 tablespoons water

Recipe

  • 1 put tbsp of oil into a wok or skillet, heat but not smoking.
  • 2 add garlic, carrot & green pepper stir fry for 2-3 minutes or until the carrot & pepper start to darken in color.
  • 3 pour in the chicken stock, soy, vinegar & sugar, bring to a boil and boil rapidly for 1 minute.
  • 4 add mixed cornstarch, keep stirring the sauce until it is clear and thickened.
  • 5 pour over the meat and enjoy.

Slow Cooker Orange Chicken

The Realtor's Day After Thanksgiving Turkey Sandwich

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1 fresh croissant, split
  • 3 slices roast turkey
  • 1/2 cup prepared stuffing
  • mayonnaise
  • 2 tablespoons cranberry sauce (whole or jellied)
  • red leaf lettuce (or other leafy lettuce- we like romain)

Recipe

  • 1 spread the inside of the split croissant with mayonnaise or warmed gravy.
  • 2 heat the turkey and stuffing in the microwave on high for 30 seconds, if desired.
  • 3 layer half of croissant with hot turkey and stuffing, cranberry sauce and lettuce, and top with the other half of croissant.
  • 4 serve immediately.

The Real Deal Authentic Homemade Enchilidas

Total Time: 3 hrs Preparation Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

  • 2 bone-in and skin-on chicken breast halves (about 2 pounds)
  • 2 cups low sodium chicken broth
  • 2 garlic cloves
  • 2 bay leaves
  • 3 -5 sprigs fresh cilantro, plus more for topping (optional)
  • kosher salt
  • 2 lbs plum tomatoes
  • 1 -2 serrano chili pepper, stemmed
  • 2 tablespoons vegetable oil, plus 1/2 cup for frying
  • 1 large onion, 2/3 diced, 1/3 sliced into rings
  • 1/2 cup mexican crema (optional) or 1/2 cup sour cream, plus more for topping (optional)
  • 12 corn tortillas, preferably
  • 3/4 cup crumbled queso fresco

Recipe

  • 1 put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. cover and bring to a boil over medium-high heat. reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. transfer the chicken to a plate to cool. discard the bay leaves and cilantro and reserve the broth and garlic.
  • 2 meanwhile, preheat the broiler. put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. wrap in the foil to catch any juices, then cool slightly. peel the chiles and transfer to a blender with the tomatoes and collected juices. remove the garlic from the broth, add to the blender and puree until smooth.
  • 3 heat 2 tablespoons vegetable oil in a pot over medium heat. add the diced onion and cook, stirring, until golden, about 3 minutes. increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. cook, stirring, until the sauce is thick, about 15 minutes. stir in 3 cups of the reserved broth and bring to a simmer. partially cover and cook about 20 minutes. add 1 teaspoon salt; keep the sauce warm. *note- it took me a lot longer than 20 minutes, more like 40 to thicken this sauce. cook it until it feels like sauce to you. it can be runny, but should not be thin.
  • 4 discard the chicken skin and shred the meat. toss the chicken with the crema and 1/2 teaspoon salt in a bowl. soak the sliced onion in a bowl of cold water while you prepare the enchiladas.
  • 5 preheat the oven to 375 degrees f. spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. heat 1/2 cup vegetable oil in a skillet over medium-high heat. fry a tortilla until puffed, about 15 seconds per side, turning with tongs. quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. fry and fill the remaining tortillas, arranging them side by side in the dish.
  • 6 pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. bake until warmed through, about 20 minutes. drain the sliced onion and scatter over the enchiladas. divide among plates and top with more cilantro, sauce and crema, if desired.

Savory Pumpkin Cream

Ingredients

  • Servings: 3
  • 1 1/2 cups pumpkin, cubed, cooked
  • 2 cups milk
  • 1 tablespoon fat, melted
  • 2 tablespoons flour
  • 1 egg
  • 1 teaspoon chicken bouillon powder ([heaping])
  • to taste garlic powder
  • to taste curry powder (optional)
  • to taste red peppers or to taste black pepper
  • assorted herbs

Recipe

  • 1 mix pumpkin, milk, fat, flour and egg in a blender until pumpkin is creamy smooth.
  • 2 pour into a saucepan, add the seasonings and bring slowly to a simmer over medium heat, stirring as the mixture thickens.
  • 3 adjust seasonings.
  • 4 serve in individual ramekins as a side dish.
  • 5 for the fat i used chicken fat rendered from a bird roasted the previous night.
  • 6 for seasonings i used just a pinch of curry powder, about 1/4 tsp of my own chile pepper blend and a scant tsp of some mixed herbs.
  • 7 my powder blend is: 1 tsp salt 1 tsp garlic powder 1 tsp sugar 1 tsp cayenne 1 tbsp paprika 1 dried, powdered habanero my herb mixture is basically equal parts commercial italian mixed herbs, french fines herbes, parsley and poultry seasoning.
  • 8 in other words a pinch of just about everything.

Triple Dipped Fried Chicken

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

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 tablespoons garlic salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon paprika
  • 1/2 teaspoon poultry seasoning
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 egg yolks, beaten
  • 1 1/2 cups beer or 1 1/2 cups water
  • 1 quart vegetable oil (for frying)
  • 3 lbs chicken parts

Recipe

  • 1 in one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning.
  • 2 in a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer.
  • 3 you may need to thin with additional beer if the batter is too thick.
  • 4 heat the oil in a deep-fryer to 350 degrees f (175 degrees c).
  • 5 moisten each piece of chicken with a little water, then dip in the dry mix. shake off excess and dip in the wet mix, then dip in the dry mix once more.
  • 6 carefully place the chicken pieces in the hot oil.
  • 7 fry for 15 to 18 minutes, or until well browned.
  • 8 smaller pieces will not take as long. large pieces may take longer. remove and drain on paper towels before serving.

Super Mega Ultra Terrine

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

  • Servings: 8
  • 1 teaspoon agar-agar
  • black food coloring
  • 1/2 duck
  • 100 g chicken livers
  • 1 rabbit
  • sliced black truffle
  • 1 lamb trotter
  • 4 sage leaves
  • 6 large kale leaves, various colours
  • 2 teaspoons salt
  • 2 tablespoons butter
  • 2 tablespoons port wine
  • 1 teaspoon minced garlic
  • 1 medium onion
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon minced ginger
  • 1 tablespoon chopped tarragon

Recipe

  • 1 i'm making this up. should adjust it for water bath instead of pressure cooker.
  • 2 caramelise onion with 1t butter.
  • 3 break down rabbit.
  • 4 pressure cook lamb trotter, rabbit ribs and duck with ginger, rosemary.
  • 5 after cooking remove meat and skin from trotter. keep skin aside.
  • 6 remove skin from duck, put aside. remove meat and keep in chunks.
  • 7 pressure cook rabbit pieces in leftover liquid.
  • 8 after cooked, remove meat and keep in chunks.
  • 9 chicken livers, cooked lamb, 1t salt, port, tarragon, garlic into food processor.
  • 10 line terrine dish with aluminium foil, 2-3mm thick all the way around.
  • 11 grease up the foil.
  • 12 de-vein kale leaves.
  • 13 lightly blanch kale leaves to make them floppy.
  • 14 place kale leaves in terrine as the wrapper.
  • 15 fill terrine alternating with liver mush, chunks o meat, globs of onion and slices of truffle.
  • 16 compress terrine, discard leaky stuff.
  • 17 refrigerate 4-6 hours.
  • 18 carefully remove loaf from terrine dish.
  • 19 clean terrine dish.
  • 20 line with plastic wrap 2x.
  • 21 press sage leaves onto bottom in good pattern.
  • 22 make up the agar-agar with water and fill terrine 1/4 full careful not to move leaves.
  • 23 place loaf back into dish so it is fully submerged via displacement.
  • 24 allow to set.
  • 25 pop out.
  • 26 something like that.

Slow Cooker Orange Chicken Breasts

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • Servings: 4
  • 4 chicken breasts (i prefer bone in and skin on)
  • salt and pepper
  • cooking oil
  • 1/2 cup orange juice concentrate
  • 1 cup sour cream

Recipe

  • 1 season the chicken breasts with salt and pepper.
  • 2 heat a large sauté pan and add a couple of tablespoons of oil.
  • 3 sear the chicken, skin side down, until well browned.
  • 4 turn and brown the other side.
  • 5 place the chicken breasts into the slow cooker and add the orange juice concentrate.
  • 6 don't dilute with water.
  • 7 cook for 3 hours on high or 5 to 6 hours on low.
  • 8 remove the chicken and keep it warm.
  • 9 degrease the sauce with a ladle and stir the sour cream into the sauce.
  • 10 serve each chicken breasts with some of the sauce poured over the top.

The Realtor's Crunchy Wings (baked)

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

Ingredients

  • Servings: 6
  • 5 tablespoons butter
  • 2 tablespoons hot pepper sauce (like texas pete)
  • 4 cups corn flakes, crushed
  • 1/4 cup chopped fresh parsley (1 tbsp dried flakes)
  • 1/2 teaspoon salt
  • 3 lbs chicken wings (and or or drummettes)
  • 1 cup sour cream
  • 3/4 cup crumbled blue cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons cider vinegar

Recipe

  • 1 preheat oven to 425.
  • 2 in microwave, melt butter and hot sauce together and stir to blend.
  • 3 in a plastic bag, place the cornflake crumbs, parsley and salt, shake to mix.
  • 4 dip the wings in butter sauce then shake in cornflake mixture to coat.
  • 5 bake on greased baking sheet for about 35 minutes or until crispy and done.
  • 6 while the wings are baking, combine the remaining ingredients for the dip and refrigerate until serving.

Ranch Alfredo Chicken Pizza #rsc

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

Ingredients

  • 1/4 cup ranch dressing
  • 1/4 cup jarred or refrigerated alfredo sauce
  • 1 1/4 cups thinly sliced shallots or 2 medium shallots
  • 1 1/2 teaspoons vegetable oil
  • 3 ounces fresh baby spinach
  • 1 cup shredded cooked chicken breast
  • 1 lb refrigerated pizza dough
  • 2 teaspoons lemon juice
  • 1 1/4 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • salt
  • ground black pepper

Recipe

  • 1 remove dough from refrigerator. let stand at room temperature 20 minutes.
  • 2 preheat oven to 450°f.
  • 3 in a small bowl, combine hidden valley ranch dressing and alfredo sauce. set aside.
  • 4 heat vegetable oil in medium nonstick skillet over medium heat. add shallots and cook, stirring frequently, 8 minutes or until soft and caramelized. if shallots begin to brown too quickly, add water 1 tablespoon at a time, stirring until water evaporates. add spinach to skillet with shallots and sauté 2 minutes or until spinach wilts. remove from heat.
  • 5 in a medium bowl, combine chicken breast, lemon juice, and the shallot-spinach mixture. season with salt and pepper.
  • 6 on a floured work surface, roll out pizza dough into a 13-inch round. transfer dough to a pizza pan. spread ranch-alfredo sauce evenly over crust. top with mozzarella and chicken mixture. sprinkle evenly with parmesan cheese. bake pizza 15 minutes or until crust is browned and crisped on the bottom and the cheese is melted.

Special Chicken

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

Ingredients

  • Servings: 4
  • 4 chicken breasts (boneless and skinless if desired)
  • 1/8 cup wine
  • 4 tablespoons lemon juice
  • garlic powder, salt,and pepper to taste
  • 4 slices bacon, fried and crumbled (more if you like)
  • sliced green olives
  • 1/4 cup grated parmesan cheese

Recipe

  • 1 place chicken pieces in baking dish.
  • 2 pour wine and lemon juice over chicken.
  • 3 season with salt, pepper and garlic powder to taste.
  • 4 sprinkle with parmesan cheese.
  • 5 (i sometimes add some italian bread crumbs to the cheese).
  • 6 bake at 350 for approximately 45 minutes.
  • 7 sprinkle the bacon and sliced green olives on the chicken and baste with the juices in pan.
  • 8 bake about another 15 minutes.

Super Green Beans

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 3
  • 1/2 lb frozen cut green beans
  • 1 1/2 ounces garlic and herb butter
  • 1/3 cup chicken stock or 1/3 cup vegetable stock

Recipe

  • 1 heat a not stick pan on med-high.
  • 2 add compound butter and let it melt.
  • 3 when butter just starts to bubble and turn a little brown around the edge, add green beans.
  • 4 add the stock and cover with a tight fitting lid.
  • 5 let it cook on high for about 5 min or until steam slows down.
  • 6 remove lid and cook for an additional 3 to 4 min, while tossing beans n the pan to keep them moving. they will burn if you donĂ¢€™t keep them on the move.
  • 7 once the liquid has reduced down to next to nothing and the green beans are just a little toasted, serve and enjoy.

Spinach Gratin

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

Ingredients

  • Servings: 2
  • 3 medium onions, finely chopped
  • 1/4 cup butter
  • 1/2 cup hot chicken stock
  • 3 tablespoons flour
  • 1 1/4 cups whole milk
  • salt and black pepper
  • 6 tablespoons freshly grated parmesan cheese
  • 20 ounces fresh spinach, washed
  • 1/2 teaspoon nutmeg
  • 1/4 cup fresh breadcrumb

Recipe

  • 1 sauté the onions in the butter over a low heat for 3-4 minutes.
  • 2 add the hot chicken stock and let simmer 10 minutes more, covered.
  • 3 stir in the flour and when it is completely mixed in, add the milk.
  • 4 stir while bringing to a boil, then lower the heat and simmer for 3-4 minutes or until thick.
  • 5 stir in two tablespoons of the parmesan, season with salt and pepper and set aside.
  • 6 meanwhile, lightly sauté the spinach in a separate pan.
  • 7 when it is wilted, rinse in cold water until it is cool enough to handle.
  • 8 chop roughly and spread over the bottom of a small casserole dish.
  • 9 sprinkle over half the remaining parmesan and the nutmeg.
  • 10 pour over the sauce and finish with the breadcrumbs and the last of the parmesan on top.
  • 11 bake at 200 c or 400 f for 20 minutes.
  • 12 the gratin is done when it is bubbling and crusty on top.
  • 13 serve immediately.

Savoury Couscous

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

Ingredients

  • Servings: 4
  • 30 g butter
  • 1 onion, finely sliced
  • 1 -2 garlic clove, crushed
  • 1 cup couscous
  • 2 cups chicken stock
  • 2 tablespoons fresh coriander or 2 tablespoons parsley, chopped
  • salt and pepper

Recipe

  • 1 heat butter in sauce pan (which has a lid).
  • 2 add chopped onions, stir and allow to cook until soft.
  • 3 stir in crushed garlic.
  • 4 add couscous, stir.
  • 5 add chicken stock, stir and bring to boil.
  • 6 remove off heat, cover and allow to stand for 5 minutes.
  • 7 stir in coriander or parsley.
  • 8 add salt and pepper to taste.
  • 9 serve as a side dish.

Spatchcock Chicken With Paprika And Olive Oil - Bonnie Stern

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

Ingredients

  • Servings: 4
  • 1 roasting chicken, approx. 3 lbs
  • 2 tablespoons olive oil
  • 1/2 tablespoon paprika
  • 1/2 tablespoon kosher salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 garlic clove, minced

Recipe

  • 1 cut out back bone from chicken. open flat and remove breast bone. if you wish, cut slits in the skin between the and dark meat and insert chicken drumsticks for a neat presentation.
  • 2 in a bowl combine olive oil, paprika, salt, pepper and garlic. place chicken in the dish or plastic bag and coat well. marinate 10 minutes at room temperature or up to overnight in the refrigerator.
  • 3 to roast, place chicken, skin side up, on a baking sheet lined with parchment paper. roast in a preheated 375f (190c) oven for approximately 45 minutes to one hour or until golden brown and a meat thermometer reads 165f (75c) when inserted into a thigh.
  • 4 to grill chicken, place bone side down on a hot grill for 5 minutes. turn and cook skin side down for a few minutes to brown. place chicken bone side down on indirect heat now (cooler place on the grill) and cook 30 to 45 minutes longer until cooked through.

Super Fast Chicken Pot Pie

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

Ingredients

  • 2 large chicken breasts, cooked & deboned, equal to 1 1/2 cups diced chicken or 1 deboned deli chicken
  • 1 (15 ounce) jar alfredo sauce
  • 16 ounces frozen mixed vegetables (peas, carrots, green beans, corn)
  • 2 tablespoons chopped pimiento or 2 tablespoons red peppers
  • 1 pinch dried thyme
  • salt & pepper
  • 2 crusts from 1 package refrigerated pie crusts

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 chop chicken.
  • 3 empty bag of frozen veggies into a microwave safe bowl. defrost in microwave. drain any liquid.
  • 4 add everything except the pie crusts. stir.
  • 5 spray a deep dish glass pie pan with cooking spray.
  • 6 line the pie pan with one crust. press lightly to mold to pan.
  • 7 fill with chicken, vegetable, & sauce mixture.
  • 8 top with remaining crust. press lightly. crinp edges of the crusts. cut a few slits in top of pot pie.
  • 9 bake for 25-30 minutes until golden brown.
  • 10 let sit 5-10 minutes before slicing into wedges.

Special Chicken Salad

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

Ingredients

  • Servings: 4
  • 3 cups cooked chicken, diced
  • 1 1/2 cups mayonnaise
  • 4 1/2 teaspoons honey
  • 1 teaspoon curry powder
  • 1/2 teaspoon seasoning salt
  • 1/2 small onion, minced
  • 1/4 cup finely chopped celery
  • 2 -3 hard-boiled eggs, coarsely chopped

Recipe

  • 1 mix all ingredients together in a large bowl.
  • 2 cover and chill for at least 1 hour.

The Thigh Who Loved Me

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

Ingredients

  • Servings: 6
  • 12 boneless skinless chicken thighs
  • 3/4 cup ketchup
  • 1/2 cup salsa
  • 1/4 cup honey
  • 1 tablespoon dijon mustard
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin

Recipe

  • 1 arrange chicken thighs in a single layer in a 9 x 13 inch baking dish.
  • 2 whisk together in a separate bowl the ketchup, salsa, honey, dijon mustard, chili powder and cumin until well blended.
  • 3 pour sauce over chicken; turn pieces to coat both sides with the sauce.
  • 4 bake uncovered at 400f for 45 minutes.

Spatzle With Chicken, Chicory And Garlic Butter

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

Ingredients

  • Servings: 1

Recipe

Rich-tasting Mashed Potatoes

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

Ingredients

  • Servings: 4
  • 5 medium potatoes, peeled and cut up in 1 inch cubes
  • 4 cups water (or more if needed, the potatoes must be covered well)
  • 2 chicken stock cubes
  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • salt and pepper

Recipe

  • 1 in a deep pot and over high heat, drop the potatoes in the water. if needed, add more water to cover the potatoes.
  • 2 add the chicken stock cubes.
  • 3 bring to a boil, stirring occasionaly until the chicken stock cubes dissolve, then lower the heat and simmer until the potatoes are tender.
  • 4 drain the potatoes, saving 1/4 cup of the broth.
  • 5 place the potatoes in a large flat dish, add the butter, milk, and 1/4 cup of broth, and mash the potatoes until you get a soft purée. meanwhile, add salt and pepper to taste, until you get the right taste for you.
  • 6 note: remember that the chicken stock is salty, so go easy on the salt at first. also, if you use salted butter, go even easier on the salt.
  • 7 i usually like my mashed potatoes with small lumps, so if you're like me, stop here. if you like your potaoes creamy, then use a hand mixer and blend to get a smooth and creamy texture.
  • 8 bon appetit.

Special Lunchbox Chicken Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 1 (5 ounce) can chicken meat packed in water, drained well
  • 1/2 medium apple, chopped
  • 1 stalk celery, chopped
  • 1 tablespoon raisins
  • 1 tablespoon walnut pieces
  • 1 tablespoon light mayonnaise
  • 1/2 teaspoon curry powder
  • salt and pepper

Recipe

  • 1 mix all together and chill in fridge till lunch time. enjoy.

Tawa Chicken

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

Ingredients

  • Servings: 2
  • 350 g boneless skinless chicken breasts, cut into cubes
  • 1/2 teaspoon mustard paste
  • 1 teaspoon red chili powder
  • 1 teaspoon tamarind juice, paste
  • 1 tablespoon soy sauce
  • salt
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seed
  • 3 cloves
  • 4 black bell peppers
  • 1 black cardamom pod
  • 1 piece cinnamon stick
  • 4 green chilies, chopped
  • 1 lemon, cut into 4 pieces

Recipe

  • 1 first of all grind cumin,cinnamon,black pepper,cardamon and cloves very finely.
  • 2 mix all the ingredientsbut not chillies and lemon of the marinade on chicken pieces and mix, turning and tossing, to coat well. and leave for 2-4 hours.
  • 3 heat the grill pan and add chicken cook on low flame.
  • 4 when chicken done then add chillies and lemon and 3-4 tablesppon water and mix very well.after 2 min serve it hot.

Slow Cooker Quinoa Chicken Chili

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

Ingredients

  • Servings: 8
  • 1 cup quinoa, rinsed
  • 28 ounces crushed tomatoes
  • 14 ounces diced tomatoes with green chilies
  • 2 (16 ounce) cans black beans, drained and rinsed
  • 2 1/2-3 cups chicken stock
  • 15 ounces corn, drained
  • 2 large boneless skinless chicken breasts
  • 1 large green bell pepper, seeded and chopped, i use a 4 ounce can chopped green chilies
  • 1 teaspoon dried minced onion, i use more
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin, i use 1/2 teaspoon
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon chili powder, can use taco seasoning

Recipe

  • 1 season chicken breasts with salt and pepper.
  • 2 place chicken in crockpot.
  • 3 put quinoa in a sieve and pour boiling water over it.
  • 4 mix with all other ingredients and pour over chicken.
  • 5 cook for 5-7 hours on low.
  • 6 remove chicken and shred it and return chicken to crockpot.
  • 7 keep on warm until ready to serve.
  • 8 can garnish with grated cheese and or sour cream.

Spinach Minestrone

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • 1 large sweet onion, chopped
  • 1 garlic clove, minced
  • 4 cups low sodium vegetable broth (or chicken broth)
  • 1 (16 ounce) can kidney beans, rinsed & drained
  • 1 (14 1/2 ounce) can diced tomatoes (undrained)
  • 2 medium carrots, sliced
  • 1/2 cup uncooked elbow macaroni
  • 1/2 teaspoon dried oregano
  • 1 (12 ounce) package fresh baby spinach, chopped

Recipe

  • 1 in a large saucepan coated with non-stick spray, saute onion and garlic until tender, about 5-8 minutes.
  • 2 add the broth, beans, tomatoes, carrots, macaroni and oregano.
  • 3 cook until vegetables are tender, about 20 minutes.
  • 4 stir in chopped spinach and bring to a boil.
  • 5 remove from heat and let stand for 10 minutes.

The Secret To A Trinidad Curry

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 (3 -4 lb) whole chickens
  • 1/2 lime
  • 4 garlic cloves (crushed or minced)
  • 1 teaspoon salt (to taste)
  • 1/2 teaspoon scotch bonnet pepper (substitute habenero)
  • 2 tablespoons vegetable oil
  • 3 -4 tablespoons curry powder
  • 1 tablespoon garam masala (optional)
  • 1 cup water
  • 4 tablespoons chives
  • 4 tablespoons spanish thyme
  • 4 tablespoons french thyme
  • 1 tablespoon fresh culantro (substitute 2 bunches cilantro)
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh parsley
  • 10 pimento pepper (seeded)

Recipe

  • 1 cut chicken into small pieces.
  • 2 mix in the lime juice with your hands. rinse the chicken with cold water and drain again.
  • 3 pat dry with paper towels.
  • 4 add green seasoning, salt and hot pepper.
  • 5 marinate 30 minutes or preferably overnight.
  • 6 mix curry powder with 1/4 cup water until smooth.
  • 7 heat oil in an iron or heavy pot and add garlic.
  • 8 when garlic is fragrant add the curry paste mixture to hot oil and ('choonkay') or cook until all the water has evaporated, stirring constantly so that the curry does not scorch. this step is 'secret' for developing a nicely flavoured curry.
  • 9 add chicken and stir to coat in curry. add 1/2 to 1 cup of water so that the chicken is just covered by the water. bring to a boil then lower heat to medium; cover and cook until meat is tender and sauce is reduced by one-third.(about 30 mins); add more water if more sauce is required. sauce should be thick and not overly watery.
  • 10 adjust salt and hot pepper.

The Stinking Rose's 40 Clove Garlic Chicken

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

Ingredients

  • Servings: 4
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 -3 lbs roasting chickens, washed and cut into pieces
  • salt, to taste
  • fresh ground pepper, to taste
  • 4 tablespoons fresh rosemary
  • 1 cup flour
  • 40 garlic cloves, peeled
  • 1 cup dry wine
  • 4 cups chicken stock
  • 1/2 cup heavy cream

Recipe

  • 1 heat butter and olive oil in a deep, heavy skillet.
  • 2 season the chicken with salt, pepper and rosemary. toss in flour.
  • 3 when the pan is hot, but not smoking, add the chicken, skin side down.
  • 4 sauté chicken until golden brown on both sides. remove from pan.
  • 5 add garlic cloves and sauté until light brown.
  • 6 add wine and chicken stock. return chicken to pan.
  • 7 cover and simmer for 30 minutes.
  • 8 remove chicken and keep warm, turn heat to high and reduce liquid by 66%. remove to blender, add cream and puree sauce. adjust seasoning and serve over chicken.

Tea Smoked Chicken

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

Ingredients

  • Servings: 2
  • 2 boneless skinless chicken breasts
  • 2 tablespoons raw brown rice
  • 1 tablespoon brown sugar
  • 4 whole cloves
  • 2 earl grey tea bags (remove tea and discard bags)

Recipe

  • 1 stack 3 15 inch squares of heavy duty foil.
  • 2 roll the edges over until they fit your dutch oven.
  • 3 use only very heavy cast iron dutch oven.
  • 4 aluminum pots will melt on your stove.
  • 5 really!
  • 6 put foil in bottom of pot and make a small depression in the middle to hold the spices.
  • 7 sprinkle the ingredients in the pot.
  • 8 follow this order: first the rice, next sugar, then cloves, then tea.
  • 9 cover tightly, then turn on the fire at the maximum setting.
  • 10 when the tea mix starts to smoke, put chicken breasts in a steam basket (like you use to steam broccoli) put the basket in the pot, then cover.
  • 11 cook on highest heat for 10 or 11 minutes, or until brown and done.
  • 12 plate up and serve.
  • 13 be sure to move the dutch oven with the mixture in it outside until you get a chance to wash it.
  • 14 otherwise, it will smell up your whole house.

Saturday, May 30, 2015

Super Fast And Easy Moo Shu Chicken Wraps

Spinach Mushroom Chicken

Total Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 2
  • 2 boneless skinless chicken breasts
  • 8 ounces washed mushrooms, chopped
  • 1 cup washed fresh spinach, chopped
  • 3 tablespoons butter
  • 2 slices muenster cheese
  • seasoning salt, to taste

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 remove all fat from chicken and sprinkle with the seasoned salt. place the chicken in a casserole dish and cover with foil. bake the chicken in the oven for 1 hour.
  • 3 after 30 minutes, begin chopping the spinach, removing the stems. saute the mushrooms in two tablespoons of butter until softened and set aside. saute the spinach with the remaining butter, until wilted.
  • 4 mix the spinach with the mushrooms.
  • 5 remove chicken from pan and place on each plate while still very warm.
  • 6 top each piece of chicken with 1/2 of mushroom and spinach mixture plus 1 slice of cheese.

The Spanish Ranch Panini ! #rsc

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

Ingredients

  • Servings: 4
  • 8 tablespoons softened unsalted butter
  • 2 ounces hidden valley® original ranch® dressing and seasoning mix
  • 2 boneless skinless chicken breasts
  • 1/2 cup water
  • 8 slices bakery fresh sourdough bread
  • 4 ounces softened cream cheese
  • 1/4 cup chopped black olives
  • 1/2 cup canned artichoke heart, diced
  • 4 teaspoons pimientos
  • 1 tablespoon fresh grated lemon zest
  • 1/3 cup grated parmesan cheese
  • 2 cups fresh baby spinach leaves

Recipe

  • 1 combine 6 tablespoons of the softened butter, and 2 tablespoons of the hidden valley original ranch dressing seasoning mix in a small bowl. set ranch butter aside.
  • 2 sprinkle 4 teaspoons of the hidden valley original ranch dressing seasoning mix over chicken to season. over medium high heat, add remaining 2 tablespoons of butter, along with seasoned chicken breast to skillet. cook on each side for about 4 minutes each side to brown. add water and cover pan with lid to complete cooking. remove chicken when juices run clear, and chicken is no longer pink. let rest for about four minutes, then slice each breast horizontally to create 4 thin pieces, or cut chicken into thin vertical strips. place chicken back into pan and toss in any extra pan drippings, keep warm until needed.
  • 3 to create the spanish cheese spread, combine cream cheese, olives, artichokes, pimentos, lemon zest, parmesan cheese and remaining hidden valley original ranch dressing seasoning mix in a bowl. stir well to combine.
  • 4 if using a panini maker (the preferred way), adjust to manufactures recommended setting to preheat grill.
  • 5 using the reserved ranch butter, spread butter on top of each slice of bread.
  • 6 to create paninis, place one slice of bread, buttered side down on grill, followed by ¼ of the chicken. pile ½ cup of baby spinach leaves on top of chicken. on the second slice of bread, spread ¼ of the spanish cheese spread on the bottom or “unbuttered” side. place bread on top of spinach, buttered side up. close panini maker and grill for about 8 minutes, or until golden brown. if you are able, grill 2 panini’s at a time. keep paninis in a warm in a 200 degree oven until all sandwiches are complete. note: if you do not have a panini maker, no worries, just toast sandwiches in a skillet over medium low heat, for about 4-5 minutes each side, or until bread is golden brown.

Special Thai Chicken With Chilies (mild)

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

Ingredients

  • Servings: 2
  • 2 tablespoons oil
  • 4 fresh red chilies, seeded and sliced
  • 3 garlic cloves, sliced
  • 1 1/4 lbs chicken breasts, sliced
  • 1 onion, sliced
  • 1/2 lime, juiced
  • 1/2 cup straw mushroom
  • 1/2 cup bamboo shoot
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind paste
  • 2 teaspoons brown sugar
  • cilantro leaf, for garnish

Recipe

  • 1 in a small bowl, stir together the oyster sauce, fish sauce, tamarind sauce and brown sugar; set aside.
  • 2 heat oil in wok, add chilies and garlic; fry until crisp and golden (do not burn). remove to paper towels, leaving oil in the wok. the oil will have picked up the flavor of the peppers and garlic.
  • 3 fry chicken and onion in oil until chicken is cooked. add lime juice, mushrooms and bamboo shoots. fry for about 2 minutes. give the sauce one more stir add to the wok; tossing to coat. garnish with cilantro.

Spinach Mushroom Gorgonzola Cream Sauce

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

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 5 ounces frozen chopped spinach
  • 1/2 cup chicken stock
  • 3/4 cup light cream
  • 5 ounces gorgonzola, crumbled
  • 2 -3 tablespoons sour cream
  • 2 tablespoons freshly chopped parsley
  • salt, to taste
  • pepper, to taste

Recipe

  • 1 drizzle the pan with olive oil and add the butter. throw in the mushrooms and season that with a bit of salt and pepper. add the spinach and let it thaw a bit, add the chicken stock and let that simmer. it shoud reduce a bit. the cream is next, add that at a lower heat and add the gorgonzola. the sauce should be fairly thick at this point, add the sour cream and parsley, stir fairly continuously -- done! literally 10 minutes or so.

The Recipe (moonshine)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 20 gallons mineral water
  • 15 lbs sugar
  • 1/2 gallon dried cracked corn (like in chicken feed) or 1/2 gallon dried whole corn (like in chicken feed)
  • 1 can blue ribbon malt syrup (this gives it a smooth flavor)

Recipe

  • 1 stir often and keep the mixture in a warm place and it will soon start to work.
  • 2 just before it stops working (when it gets a lacy bubble on top) put it in the "can" to cook.
  • 3 when this starts to boil, it comes out of the end of the coil.
  • 4 put the jug under the condenser spout and collect the run.
  • 5 cut the first gallon with water as it runs to about 120 proof.
  • 6 add burnt sugar and water here if you need the color.

Rajas Con Queso

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

Ingredients

  • Servings: 6
  • 5 -6 fresh poblano peppers
  • 3 tablespoons corn oil
  • 2 large onions, halved and sliced about 1/4 inch thick
  • 1 (16 ounce) container sour cream
  • chicken bouillon granule, to taste
  • 1 1/2 cups oaxaca mozzarella cheese, cut into small cubes

Recipe

  • 1 roast the chilies over an open flame or on a griddle until blackened but not charred.
  • 2 wrap the chilies in a towel and place them in a plastic bag for about 10 minutes.
  • 3 remove the chilies and with the help of a kitchen towel rub the skins off.
  • 4 the chilies should be firm.
  • 5 cut them in 1/2 inch strips discarding all the seeds and the ribs.
  • 6 do not rinse them.
  • 7 heat the oil in a large pan over medium heat.
  • 8 add the chilies and the onions at the same time.
  • 9 stir often.
  • 10 when everything is soft add all the sour cream and the chicken bouillon granules.
  • 11 when the cream is hot, turn off the burner and add the cheese.
  • 12 cover immediately until cheese melts.

Special Occasion Chicken

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

Ingredients

  • Servings: 4
  • 1/4 cup butter
  • 4 boneless skinless chicken breasts
  • 1 cup sliced mushrooms
  • 2 tablespoons minced shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella cheese

Recipe

  • 1 melt butter in skillet over medium heat; add chicken and cook 10 minutes.
  • 2 turn chicken; add shallots and mushrooms, sprinkle with salt and pepper.
  • 3 cook 10 minutes or until cooked through; chicken should be browned on both sides.
  • 4 remove and sprinkle with cheese.

The Simpliest Yet Tastiest Chicken Kebabs!

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

Ingredients

  • Servings: 2
  • 2 chicken breasts, cut into stripes
  • 1 green pepper, cut to bite-size pieces
  • 1 large onion, cut to bite-size
  • chili sauce (be a bit generous)
  • fresh lemon juice, to taste
  • salt
  • black pepper
  • 1 pinch of chicken caribbean jerk seasoning
  • oil, for basting

Recipe

  • 1 in a bowl, put chicken pieces then add all the other ingredients except for the vegetables.
  • 2 marinate for 30-45 minutes if using bamboo sticks as skewers, soak them in water for a while to avoid them from being burnt or discoloured.
  • 3 skew chicken at one end then skew the vegetables alternately and then skew the chicken.then the vegetables.(a swirl-like manner).
  • 4 heat grill till hot, arrange skewers spaciously and grill for like a 3 mins then baste with little oil.
  • 5 grill one side for like 8-10 mins and turn over to grill the other side. baste if its becoming dry. serve on a bed of lettuce.

Spinach Mushroom Couscous

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

Ingredients

  • Servings: 2
  • 3/4 cup fat-free low-sodium chicken broth
  • 1/4 teaspoon salt
  • 1 teaspoon extra virgin olive oil
  • 2/3 cup whole wheat couscous
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 4 ounces fresh mushrooms, sliced
  • 5 ounces spinach leaves
  • 10 kalamata olives, pitted and chopped
  • 2 ounces feta cheese, cut into cubes
  • 1/2 lemon, juice of
  • fresh ground black pepper
  • 2 tablespoons cilantro, chopped

Recipe

  • 1 bring broth, salt, and 1 teaspoon oil to a boil in a medium saucepan.
  • 2 stir in couscous. cover.
  • 3 remove from heat; let stand at least 5 minutes.
  • 4 heat 12-inch skillet and add 1 tablespoon oil, garlic, and onion. saute for 5 minutes or until onion becomes translucent.
  • 5 add mushrooms and saute another 5 minutes.
  • 6 add spinach and toss well to coat leaves with oil. saute 5 minutes.
  • 7 when the leaves are wilted, remove skillet from heat. add prepared couscous, olives, cheese, lemon juice, pepper, and cilantro.
  • 8 mix well and serve.

Super Energy Packed Burritos - After School Snack

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

Ingredients

  • Servings: 1
  • 1 large multigrain tortilla
  • 3 ounces chicken, shredded
  • 4 grape tomatoes, cut into quarters
  • 3 tablespoons corn, frozen but thawed
  • 1/4 cup baby spinach leaves, cleaned
  • 2 button mushrooms, finely diced
  • 2 tablespoons yellow bell peppers, finely diced
  • 3 tablespoons monterey jack cheese, shredded
  • 1 tablespoon sour cream
  • 2 teaspoons cream cheese
  • 1 tablespoon cilantro, fresh chopped
  • salt
  • pepper
  • cooking spray
  • aluminum foil

Recipe

  • 1 mix together all of the ingredients, except the tortilla in a large bowl.
  • 2 place the mixture in the center of the large tortilla and roll into a burrito. spray the outside of the burrito lightly with non-stick cooking spray and wrap in aluminum foil.
  • 3 heat in a 350 degree oven or toaster oven just long enough to warm and start the cheese melting.
  • 4 unwrap and slice in half or in as many pieces as you like. serve and enjoy!
  • 5 feel free to add salsa. i don't because my son can not eat spicy food.

Tea Room Chicken Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 10
  • 6 cups chopped cooked chicken
  • 1 pint miracle whip or 1 pint mayonnaise
  • 4 ounces dijon mustard
  • 2 cups chopped pineapple
  • 2 cups chopped apples
  • 1 1/2 teaspoons salt
  • 2 cups thinly sliced celery
  • 3/4 cup cashew halves

Recipe

  • 1 in a large bowl, mix chicken and mayonnaise and mustard; blend well.
  • 2 add pineapple, apple, salt, and celery; mix well; chill a few hours before serving.
  • 3 garnish with cashews before serving.