Tasty Collard Greens

Ingredients

• Servings: 10
• 1/4 cup olive oil
• 2 tablespoons minced garlic
• 5 cups chicken stock
• 1 smoked turkey drumstick
• 5 bunches collard greens - rinsed, trimmed and chopped
• salt and black pepper to taste
• 1 tablespoon crushed red pepper flakes (optional)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• heat olive oil in a large pot over medium heat. add garlic, and gently saute until light brown. pour in the chicken stock, and add the turkey leg. cover the pot, and simmer for 30 minutes.
• add the collard greens to the cooking pot, and turn the heat up to medium-high. let the greens cook down for about 45 minutes, stirring occasionally.
• reduce heat to medium, and season with salt and pepper to taste. continue to cook until the greens are tender and dark green, 45 to 60 minutes. drain greens, reserving liquid. mix in red pepper flakes if desired. use liquid to reheat leftovers.

Awesome Slow Cooker Buffalo Wings

Ingredients

• Servings: 8
• 1 (12 ounce) bottle hot pepper sauce (such as frank's redhot®)
• 1/2 cup butter
• 2 tablespoons worcestershire sauce
• 2 teaspoons dried oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 (4 pound) frozen chicken wing sections, thawed
• 1/2 cup butter
• 1 (12 ounce) bottle hot pepper sauce (such as frank's redhot®)

Recipe

Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 30 mins


• combine 1 bottle hot pepper sauce, 1/2 cup butter, worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
• place chicken wings into slow cooker and pour sauce mixture over wings.
• cook on high for 2 hours. reduce heat to low; cook 2 hours more.
• preheat oven to 400 degrees f (200 degrees c). grease several baking sheets.
• spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes.
• melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. brush sauce onto wings just before serving.

Chicken Kabobs

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1 large green bell pepper, cut into 2 inch pieces
• 1 onion, cut into wedges
• 1 large red bell pepper, cut into 2 inch pieces
• 1 cup barbeque sauce
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat grill for high heat.
• thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• lightly oil the grill grate. place kabobs on the prepared grill, and brush with barbeque sauce. cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Slow Cooker Cilantro Lime Chicken

Ingredients

• Servings: 6
• 1 (16 ounce) jar salsa
• 1 (1.25 ounce) package dry taco seasoning mix
• 1 lime, juiced
• 3 tablespoons chopped fresh cilantro
• 3 pounds skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. add the chicken breasts, and stir to coat with the salsa mixture. cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours. if desired, set cooker to low and cook 6 to 8 hours. shred chicken with 2 forks to serve.

Egyptian Green Beans With Carrots

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 2 tablespoons tomato paste
• 2 cloves garlic, sliced
• 2 cups boiling chicken stock
• 1/4 teaspoon ground cardamom
• 1 bay leaf
• salt and ground black pepper to taste
• 1 (9 ounce) package frozen green beans and carrots

Recipe

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


• heat oil in a pot over medium heat; cook and stir onion in the hot oil until transparent, 5 to 10 minutes. stir tomato paste and garlic into onion; cook, stirring quickly, for 1 minute. pour in boiling chicken stock.
• stir cardamom, bay leaf, salt, and pepper into onion-stock mixture; bring to a boil. add green beans and carrots; return to a boil, reduce heat to medium-low, and simmer until green beans are softened, about 30 minutes.

Chicken Breasts Pierre

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 3 tablespoons butter
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons distilled vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 1/2 teaspoon celery seed
• 1 clove garlic, minced
• 1/8 teaspoon hot pepper sauce

Recipe

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


• in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
• in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Blackened Chicken

Ingredients

• Servings: 2
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground pepper
• 1/8 teaspoon onion powder
• 2 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• mix together the paprika, salt, cayenne, cumin, thyme, pepper, and onion powder. oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• place the chicken in the hot pan, and cook for 1 minute. turn, and cook 1 minute on other side. place the breasts on the prepared baking sheet.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.