mock chopped liver

Ingredients

• Servings: 4
• 2 cups water
• 1 cup lentils
• 2 cubes chicken bouillon
• 1 teaspoon extra virgin olive oil
• 1 large onion, chopped
• 1 cup walnuts
• salt and pepper to taste

Recipe

Preparation Time: 35 mins Ready Time: 2 hrs 35 mins


• place water, lentils, and bouillon cubes in a pot. cover pot and cook about 30 minutes or until tender. drain well.
• heat oil in skillet, saute onion until it becomes translucent.
• in an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. season to taste with salt and pepper. chill before serving.

basic easy chicken wings

Ingredients

• Servings: 6
• 3 pounds chicken wings, separated at joints, tips discarded
• 1/2 cup butter
• 1 cup hot sauce
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper

Recipe

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


• preheat grill for high heat.
• lightly oil the grill grate. cook the wings 8 to 12 minutes on each side, until juices run clear. the larger pieces will take slightly longer to cook.
• melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
• place wings in a large container with a secure lid. pour sauce over the wings, and seal. shake wings with the sauce until thoroughly coated.

Slow Cooker Adobo Chicken

Ingredients

• Servings: 6
• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

chicken cordon bleu ii

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 6 slices swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Recipe

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


• pound chicken breasts if they are too thick. place a cheese and ham slice on each breast within 1/2 inch of the edges. fold the edges of the chicken over the filling, and secure with toothpicks. mix the flour and paprika in a small bowl, and coat the chicken pieces.
• heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. add the and bouillon. reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• remove the toothpicks, and transfer the breasts to a warm platter. blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. cook, stirring until thickened, and pour over the chicken. serve warm.

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.

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.

Turkey Pot Pie I

Ingredients

• Servings: 1
• 1 recipe pastry for a (10 inch) double crust pie
• 4 tablespoons butter, divided
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 1/2 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c). roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
• melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. cook and stir until the vegetables are soft. stir in the bouillon and water. bring mixture to a boil. stir in the potatoes, and cook until tender but still firm.
• in a medium saucepan, melt the remaining 2 tablespoons butter. stir in the turkey and flour. add the milk, and heat through. stir the turkey mixture into the vegetable mixture, and cook until thickened. cool slightly, then pour mixture into the unbaked pie shell. roll out the top crust, and place on top of filling. flute edges, and make 4 slits in the top crust to let out steam.
• bake in the preheated oven for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c), and continue baking for 20 minutes, or until crust is golden brown.