Mango, Peach And Pineapple Salsa

Ingredients

• Servings: 8
• 2 mangos, peeled, seeded and chopped
• 2 small peaches, halved, pitted, and cut into 1/2-inch dice
• 1 cup diced fresh pineapple
• 4 tomatoes, chopped
• 1 white onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup diced fresh pineapple
• 1 cup chopped fresh cilantro
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon salt
• 2 tablespoons white sugar, or to taste
• 3/4 cup water

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, pineapple, and cilantro in a mixing bowl. stir in the garlic, lime juice, salt, sugar, and water. cover and refrigerate at least 1 hour before serving.

Low-cal Chicken

Ingredients

• Servings: 4
• 6 skinless, boneless chicken breast halves
• 1 1/2 tablespoons minced onion
• 2 tablespoons crushed garlic
• 1 1/2 teaspoons poultry seasoning
• 1/4 cup soy sauce
• 2 teaspoons artificial sweetener

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener.
• place foil over pan and bake for one hour at 425 degrees f (220 degrees c). it's ready to serve!

singapore satay

Ingredients

• Servings: 4
• 1 large red onion, chopped
• 2 large garlic cloves, chopped
• 3 stalks lemon grass, chopped
• 1/2 cup soy sauce
• 1 tablespoon peanut oil
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• salt and black pepper to taste
• 1 pound skinless, boneless chicken breast halves - pounded thin
• 12 wooden or bamboo skewers

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• in a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
• about 30 minutes before serving, soak the skewers in water. preheat an outdoor grill for high heat, and lightly oil the grate.
• remove the chicken breasts from the bowl, and discard the used marinade. cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip one of the soaked skewers. grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

Bok Choy Beef Soup

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 onion, chopped
• 1 pound beef sirloin tips
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (10.5 ounce) can chicken broth
• 2 1/2 cups water
• 2 tablespoons lime juice
• 1 jalapeno pepper, chopped
• 1 head bok choy, chopped
• 2 tablespoons chile-garlic sauce (such as sriracha®), or to taste

Recipe

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


• heat the olive oil in a large pot over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the beef, and continue cooking until the beef is evenly browned. season with salt and pepper. add the chicken broth, water, lime juice, and jalapeno. increase heat to medium-high, and bring to a boil. stir in bok choy, and simmer until tender, about 5 minutes. mix in chile-garlic sauce.

Lizzy's Creamy Chicken Bake

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• seasoning salt to taste
• 1 tablespoon olive oil
• 1 (16 ounce) container sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (1 ounce) package dry onion soup mix

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• sprinkle the chicken breasts with seasoning salt to taste. in a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown.
• then place the chicken in a 9x13 inch baking dish. in a medium size bowl, combine the sour cream, chicken soup and dry onion soup mix. pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes. let cool and serve.

Honey Chicken

Ingredients

• Servings: 4
• 3/4 cup orange juice
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 cup honey
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon curry powder
• 1/2 teaspoon paprika
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 8 hrs 30 mins


• to marinate: in a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. mix well, then add chicken breasts and toss to coat. cover dish and refrigerate to marinate overnight.
• preheat oven to 350 degrees f (175 degrees c).
• remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.

tomato chicken

Ingredients

• Servings: 4
• 8 chicken thighs
• 4 tomatoes, quartered
• 8 cloves garlic, minced
• 4 teaspoons minced fresh ginger root
• 1 teaspoon chili powder
• 1 pinch ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon coconut oil (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. sprinkle with coconut oil to serve.

quick mango chicken curry

Ingredients

• Servings: 2
• 3 tablespoons vegetable oil
• 1 large onion, halved lengthwise and thinly sliced
• 1 green bell pepper, thinly sliced (optional)
• 2 cloves garlic, chopped
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper, or to taste
• 1 tablespoon water, or as needed
• 2 skinless, boneless chicken breast halves, cut into cubes
• 1 cup mango nectar
• 2 tablespoons tomato paste
• 1 tablespoon white vinegar

Recipe

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


• heat oil in a wide-bottomed saucepan or deep skillet over medium heat; cook and stir onion and bell pepper in the hot oil until onion is translucent and bell pepper is tender, 5 to 10 minutes.
• combine garlic, curry powder, paprika, black pepper, ginger, and cayenne pepper in a bowl; stir in water until paste-like. add curry paste to onion mixture.
• mix chicken into onion mixture until chicken is coated in curry paste; cook and stir until chicken is lightly browned on all sides, about 5 minutes.
• stir mango nectar, tomato paste, and vinegar into chicken mixture. reduce heat and simmer until sauce is thickened and chicken is no longer pink in the center, about 15 minutes.

Grilled Chicken And Sun-dried Tomato Subs

Ingredients

• Servings: 6
• 6 boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 (8 ounce) jar sun-dried tomatoes, packed in oil - drained, oil reserved
• 1 (4 ounce) can sliced black olives, drained
• 6 hoagie rolls, split lengthwise

Recipe

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


• preheat an outdoor grill for medium high heat, and lightly oil grate. lightly pound chicken to flatten. trim excess fat from edges. brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
• in a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. season with salt and pepper to taste; set aside
• place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

Thai Chicken

Ingredients

• Servings: 4
• 1 (8 ounce) package rice noodles
• boiling water to cover
• 1 tablespoon peanut oil
• 1 onion, chopped
• 1 zucchini, diced
• 1/2 cup sliced mushrooms
• 1 pound skinless, boneless chicken breast meat - cubed
• 3 tablespoons fish sauce
• 1 teaspoon green curry paste
• 2 tablespoons white sugar
• 1/2 (10 ounce) can coconut milk
• 2 tablespoons chopped cilantro

Recipe

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


• place the rice noodles in a bowl. pour the boiling water over the noodles; set aside.
• heat the oil in a large wok or skillet over medium-high heat. cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
• reheat the remaining oil in the skillet. cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
• drain the rice noodles and add to the mixture. pour the coconut milk into the skillet and stir to combine. sprinkle with cilantro to serve.

Spanish-style Chicken And Sausage

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 pound sweet italian sausage, sliced
• 1 (8 ounce) boneless, skinless chicken breast, cubed
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 cubes chicken bouillon
• 1 2/3 cups hot water
• 1/2 teaspoon salt
• 1/2 teaspoon ground thyme
• 1/4 teaspoon garlic powder
• 1 cup frozen green peas
• 1 1/2 cups instant rice
• 2 medium tomatoes, diced

Recipe

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


• heat oil in a large skillet over medium heat. stir in sausage, and brown well, about 5 minutes. remove, and drain fat. stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
• meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. stir in salt, thyme, and garlic powder. pour into skillet.
• stir peas into skillet, and bring to a boil. cover, reduce heat to medium low, and simmer about 5 minutes. stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

Easy Teriyaki Kabobs From Dole®

Ingredients

• Servings: 8
• 1/3 cup low-sodium teriyaki sauce, plus reserve for brushing
• 1 (20 ounce) can dole® tropical gold® pineapple chunks, drained; reserve 2 tablespoons
• 2 tablespoons vegetable oil
• 2 pounds chicken breast, cut into 1-inch cubes
• 1 basket cherry tomatoes
• 2 red or green bell peppers, cut into 1 1/2-inch pieces

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• combine 1/2 cup teriyaki sauce, 2 tablespoons pineapple juice and oil; pour over meat pieces in shallow glass dish. refrigerate; marinate 1 hour, turning occasionally. thread meat on skewers alternating with vegetables and pineapple chunks. discard remaining marinade.
• grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.

japanese-style deep fried chicken

Ingredients

• Servings: 8
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger root
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/8 teaspoon chicken bouillon granules
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
• 3 tablespoons potato starch
• 1 tablespoon rice flour
• oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• in a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. add chicken pieces, and stir to coat. cover, and refrigerate for 30 minutes.
• remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
• in a large skillet or deep fryer, heat oil to 365 degrees f (185 degrees c). place chicken in hot oil, and fry until golden brown. cook meat in batches to maintain oil temperature. drain briefly on paper towels. serve hot.

grilled whole turkey

Ingredients

• Servings: 1
• 12 pounds whole turkey
• 2 cups water
• 3 tablespoons chicken bouillon powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon chopped parsley
• 1 teaspoon paprika

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• prepare an outdoor grill for indirect medium heat, and lightly oil grate. rinse turkey, and pat dry.
• place turkey breast side down on the prepared grill. sear turkey on both sides until skin is golden to dark brown.
• in a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
• place turkey breast side down in the roasting pan. scoop the pan mixture over the turkey. cover tightly with foil and place on grill.
• grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). remove turkey from grill and let stand 15 minutes before carving.

Creamy Potato Soup

Ingredients

• Servings: 4
• 2 medium potatoes, scrubbed and chopped
• 2 tablespoons chopped onion
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 teaspoon chopped parsley
• 2 cups low-sodium chicken broth
• 2 cups lactaid® fat free milk

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a medium saucepan, cover potatoes with water and boil until they are tender. drain; set aside.
• in a small fry pan, saute onion in olive oil for 2 minutes.
• add onions, seasonings, chicken broth and lactaid® fat free milk to potatoes. simmer slowly for about 6 minutes. stir occasionally.

mouth-watering chicken dish

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 8 skinless chicken thighs
• 1 lemon, juiced
• 1 teaspoon garlic salt, or to taste
• 1 tablespoon italian seasoning
• 6 red potatoes, halved
• 1 tablespoon water, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 45 mins

Ready Time: 2 hrs 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• drizzle olive oil into the bottom of a 9x13-inch baking dish. arrange chicken thighs in the baking dish; drizzle about half the lemon juice chicken. sprinkle half the garlic salt and half the italian seasoning over chicken. arrange potatoes around the perimeter of the baking dish, framing the chicken.
• cook in the preheated oven for 45 minutes. reduce heat to to 300 degrees f (150 degrees c) and continue cooking chicken, turning every 30 minutes and seasoning with lemon juice, garlic salt, italian seasoning, and water on the second turn, until chicken is very tender, 2 to 3 hours.

cantonese style lobster

Ingredients

• Servings: 4
• 2 small (1 pound) fresh live lobsters
• 1/3 cup peanut oil, divided
• 1 clove garlic, crushed
• 1 slice fresh ginger root, minced
• 6 ounces lean ground lamb
• 1 cup chicken broth
• 1 tablespoon cooking
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon brown sugar
• 2 eggs, beaten
• 3 green onions, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• rinse the lobster, and hold it belly up. at the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. if you know how to eat the body of the lobster, cut it up and throw it on the pile too.
• heat half of the peanut oil in a deep heavy skillet over medium heat. add the crushed garlic, and fry for about 1 minute. throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. remove the lobster and garlic mixture to a dish and keep warm.
• heat the remaining oil in the skillet. add the minced ginger and lamb, and fry until the lamb is no longer pink. pour in the chicken broth, and bring to a boil, stirring constantly. in a small bowl, mix together the , soy sauce, cornstarch and brown sugar until well blended. add the mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
• stir in the green onions, and turn the heat off. drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. transfer to a serving dish, and let stand, covered, for a few minutes before serving. eat with steamed rice and enjoy, cause you worked hard!

boudreaux's potato-leek soup

Ingredients

• Servings: 12
• 5 pounds potatoes, peeled and cut into 1-inch cubes
• 3 (32 fluid ounce) containers chicken broth, divided
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons dried onion flakes
• 2 tablespoons dehydrated minced garlic
• 1 pint heavy whipping cream
• 2 bunches leeks (white parts with a few of the green tops), chopped
• 2 tablespoons ground paprika
• 1 (1 ounce) package dry onion soup mix (such as lipton®)
• 1 teaspoon -style crab boil seasoning, or to taste

Recipe

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


• mix potatoes, 2 containers chicken broth, jalapeno pepper, onion flakes, and minced garlic together in a large pot; bring to a boil and cook until the potatoes are softened, about 25 minutes.
• stir remaining carton chicken broth, cream, leeks, paprika, and dry onion soup mix into the mixture in the pot; continue cooking until thickened to your preferred consistency, about 20 minutes.

hawaiian ginger-chicken stew

Ingredients

• Servings: 4
• 1 tablespoon sesame or canola oil
• 1 pound chicken tenders, cut into 1-inch pieces
• 1 (2 inch) piece fresh ginger, peeled and cut into matchsticks or minced
• 4 cloves garlic, thinly sliced
• 1/2 cup dry (see tip)
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 1/2 cups water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon asian red chile sauce, such as sriracha, or to taste
• 1 bunch mustard greens or chard, stemmed and chopped*

Recipe

Ready Time: 35 mins


• heat oil in a dutch oven over medium-high heat. add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. transfer to a plate with tongs.
• add ginger and garlic to the pot and cook until fragrant, about 10 seconds. add and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. add broth and water, increase heat to high and bring to a boil. boil for 5 minutes. add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.

Lewis' Yellow Chicken Curry

Ingredients

• Servings: 4
• 1 cup water
• 1 boneless, skinless chicken breast half, cut into small pieces
• 1/3 cup curry powder
• 1 tablespoon red pepper flakes
• 1/2 cup half and half
• 1 cup plain greek yogurt

Recipe

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


• bring water to a boil in a saucepan. stir chicken, curry powder, and red pepper flakes into boiling water; cover saucepan and cook for 10 minutes. uncover and reduce heat to low.
• gradually stir half and half into chicken mixture. add yogurt; cook and stir until chicken is cooked through and flavors blend, 10 minutes.

Barbecued Chicken

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1/2 cup white
• 2 tablespoons seasoning
• 6 skinless, boneless chicken breast halves

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 45 mins


• in a bowl, mix the oil, white , and seasoning. place chicken in the bowl, and coat with the mixture. cover, and refrigerate for at least 3 hours.
• preheat the grill for high heat.
• lightly oil the grill grate. discard marinade, and place chicken on the grill. cook for 6 to 8 minutes on each side, until juices run clear.

mouth-watering chicken dish

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 8 skinless chicken thighs
• 1 lemon, juiced
• 1 teaspoon garlic salt, or to taste
• 1 tablespoon italian seasoning
• 6 red potatoes, halved
• 1 tablespoon water, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 45 mins

Ready Time: 2 hrs 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• drizzle olive oil into the bottom of a 9x13-inch baking dish. arrange chicken thighs in the baking dish; drizzle about half the lemon juice chicken. sprinkle half the garlic salt and half the italian seasoning over chicken. arrange potatoes around the perimeter of the baking dish, framing the chicken.
• cook in the preheated oven for 45 minutes. reduce heat to to 300 degrees f (150 degrees c) and continue cooking chicken, turning every 30 minutes and seasoning with lemon juice, garlic salt, italian seasoning, and water on the second turn, until chicken is very tender, 2 to 3 hours.

Barbecued Chicken

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 1/2 cup white
• 2 tablespoons seasoning
• 6 skinless, boneless chicken breast halves

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 3 hrs 45 mins


• in a bowl, mix the oil, white , and seasoning. place chicken in the bowl, and coat with the mixture. cover, and refrigerate for at least 3 hours.
• preheat the grill for high heat.
• lightly oil the grill grate. discard marinade, and place chicken on the grill. cook for 6 to 8 minutes on each side, until juices run clear.

Thai Chicken

Ingredients

• Servings: 4
• 1 (8 ounce) package rice noodles
• boiling water to cover
• 1 tablespoon peanut oil
• 1 onion, chopped
• 1 zucchini, diced
• 1/2 cup sliced mushrooms
• 1 pound skinless, boneless chicken breast meat - cubed
• 3 tablespoons fish sauce
• 1 teaspoon green curry paste
• 2 tablespoons white sugar
• 1/2 (10 ounce) can coconut milk
• 2 tablespoons chopped cilantro

Recipe

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


• place the rice noodles in a bowl. pour the boiling water over the noodles; set aside.
• heat the oil in a large wok or skillet over medium-high heat. cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
• reheat the remaining oil in the skillet. cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
• drain the rice noodles and add to the mixture. pour the coconut milk into the skillet and stir to combine. sprinkle with cilantro to serve.

Lewis' Yellow Chicken Curry

Ingredients

• Servings: 4
• 1 cup water
• 1 boneless, skinless chicken breast half, cut into small pieces
• 1/3 cup curry powder
• 1 tablespoon red pepper flakes
• 1/2 cup half and half
• 1 cup plain greek yogurt

Recipe

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


• bring water to a boil in a saucepan. stir chicken, curry powder, and red pepper flakes into boiling water; cover saucepan and cook for 10 minutes. uncover and reduce heat to low.
• gradually stir half and half into chicken mixture. add yogurt; cook and stir until chicken is cooked through and flavors blend, 10 minutes.

cantonese style lobster

Ingredients

• Servings: 4
• 2 small (1 pound) fresh live lobsters
• 1/3 cup peanut oil, divided
• 1 clove garlic, crushed
• 1 slice fresh ginger root, minced
• 6 ounces lean ground lamb
• 1 cup chicken broth
• 1 tablespoon cooking
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon brown sugar
• 2 eggs, beaten
• 3 green onions, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• rinse the lobster, and hold it belly up. at the bottom of the tail, there is a small opening, stick a long skewer in it to drain any urine left in its' body, then crack the tail off, chop the tail into small pieces, and crack the claws in half as well. if you know how to eat the body of the lobster, cut it up and throw it on the pile too.
• heat half of the peanut oil in a deep heavy skillet over medium heat. add the crushed garlic, and fry for about 1 minute. throw in the lobster pieces, and fry until they are cooked through, about 4 to 5 minutes. remove the lobster and garlic mixture to a dish and keep warm.
• heat the remaining oil in the skillet. add the minced ginger and lamb, and fry until the lamb is no longer pink. pour in the chicken broth, and bring to a boil, stirring constantly. in a small bowl, mix together the , soy sauce, cornstarch and brown sugar until well blended. add the mixture to the pan, and stir-fry for a minute or two, until the sauce becomes thick and somewhat clear.
• stir in the green onions, and turn the heat off. drizzle the beaten eggs over the mixture in the pan, and stir until the eggs are in little pieces. finally, return the lobster to the pan, and cook over low heat for a few minutes to blend the flavors. transfer to a serving dish, and let stand, covered, for a few minutes before serving. eat with steamed rice and enjoy, cause you worked hard!

grilled whole turkey

Ingredients

• Servings: 1
• 12 pounds whole turkey
• 2 cups water
• 3 tablespoons chicken bouillon powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon poultry seasoning
• 1/2 teaspoon chopped parsley
• 1 teaspoon paprika

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• prepare an outdoor grill for indirect medium heat, and lightly oil grate. rinse turkey, and pat dry.
• place turkey breast side down on the prepared grill. sear turkey on both sides until skin is golden to dark brown.
• in a large roasting pan, mix together the water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika.
• place turkey breast side down in the roasting pan. scoop the pan mixture over the turkey. cover tightly with foil and place on grill.
• grill 3 to 4 hours, until the internal temperature of the thigh reaches 180 degrees f (85 degrees c). remove turkey from grill and let stand 15 minutes before carving.

hawaiian ginger-chicken stew

Ingredients

• Servings: 4
• 1 tablespoon sesame or canola oil
• 1 pound chicken tenders, cut into 1-inch pieces
• 1 (2 inch) piece fresh ginger, peeled and cut into matchsticks or minced
• 4 cloves garlic, thinly sliced
• 1/2 cup dry (see tip)
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 1/2 cups water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon asian red chile sauce, such as sriracha, or to taste
• 1 bunch mustard greens or chard, stemmed and chopped*

Recipe

Ready Time: 35 mins


• heat oil in a dutch oven over medium-high heat. add chicken and cook, stirring occasionally, until just cooked through, about 6 minutes. transfer to a plate with tongs.
• add ginger and garlic to the pot and cook until fragrant, about 10 seconds. add and cook until mostly evaporated, scraping up any browned bits, 1 1/2 to 3 minutes. add broth and water, increase heat to high and bring to a boil. boil for 5 minutes. add soy sauce, chile sauce and mustard greens (or chard) and cook until the greens are tender, about 3 minutes. return the chicken and any accumulated juices to the pot and cook until heated through, 1 to 2 minutes.

Creamy Potato Soup

Ingredients

• Servings: 4
• 2 medium potatoes, scrubbed and chopped
• 2 tablespoons chopped onion
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 teaspoon chopped parsley
• 2 cups low-sodium chicken broth
• 2 cups lactaid® fat free milk

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a medium saucepan, cover potatoes with water and boil until they are tender. drain; set aside.
• in a small fry pan, saute onion in olive oil for 2 minutes.
• add onions, seasonings, chicken broth and lactaid® fat free milk to potatoes. simmer slowly for about 6 minutes. stir occasionally.

boudreaux's potato-leek soup

Ingredients

• Servings: 12
• 5 pounds potatoes, peeled and cut into 1-inch cubes
• 3 (32 fluid ounce) containers chicken broth, divided
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons dried onion flakes
• 2 tablespoons dehydrated minced garlic
• 1 pint heavy whipping cream
• 2 bunches leeks (white parts with a few of the green tops), chopped
• 2 tablespoons ground paprika
• 1 (1 ounce) package dry onion soup mix (such as lipton®)
• 1 teaspoon -style crab boil seasoning, or to taste

Recipe

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


• mix potatoes, 2 containers chicken broth, jalapeno pepper, onion flakes, and minced garlic together in a large pot; bring to a boil and cook until the potatoes are softened, about 25 minutes.
• stir remaining carton chicken broth, cream, leeks, paprika, and dry onion soup mix into the mixture in the pot; continue cooking until thickened to your preferred consistency, about 20 minutes.

chicken el dermie le hermie

Ingredients

• Servings: 6
• 6 chicken drumsticks
• 6 teaspoons corn oil spread, divided
• garlic salt to taste
• ground black pepper to taste

Recipe

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

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange chicken legs in a 9x13 inch baking pan. dab 1 teaspoon of corn oil spread on each and sprinkle with garlic salt and pepper.
• bake in preheated oven for 30 minutes and then turn legs over. bake another 35 to 40 minutes.

toscano soup

Ingredients

• Servings: 4
• 1 (4 ounce) package idahoan® roasted garlic flavored mashed potatoes, dry
• 3 slices bacon, cooked and crumbled
• 3 italian turkey sausage links
• 1/2 onion, diced
• 3 cloves garlic, minced
• 5 cups chicken stock
• 5 cups 2% milk
• 2 cups green swiss chard or kale, chopped
• pinch of crushed red pepper, or to taste
• sea salt and freshly ground black pepper to taste

Recipe

• cook the bacon in a large dutch oven over medium heat. drain on a paper towel.
• crumble and set aside.
• remove the turkey italian sausage links from the casing and place in the dutch oven along with the diced onion.
• saute until the onion is soft and the sausage is cooked. add the garlic, stirring frequently for 45 seconds.
• add the chicken stock, milk, and potatoes.
• add swiss chard or kale along with the crushed red pepper, sea salt and fresh cracked black pepper to taste.
• cook on medium low for 15 minutes or until hot.
• ladle into soup bowls and garnish with crumbled bacon.

Easy Chicken And Yellow Rice

Ingredients

• Servings: 6
• 5 1/2 cups water
• 1 tablespoon chicken bouillon granules
• 4 skinless, boneless chicken breast halves
• 1 green bell pepper, diced (optional)
• 1/4 cup olive oil
• 1 (16 ounce) package yellow rice
• 1 pinch ground black pepper
• 1 pinch poultry seasoning, or to taste

Recipe

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

Ready Time: 1 hr 20 mins


• preheat oven to 425 degrees f (220 degrees c).
• bring water and chicken bouillon to a boil in a large skillet. add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. remove chicken and pour remaining broth into a 9x13-inch baking dish.
• stir rice, plus the included seasoning packet, and olive oil into broth. arrange chicken breast over rice and season with black pepper and poultry seasoning.
• bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. fluff rice with a fork before serving.

foil-baked chicken

Ingredients

• Servings: 18
• 6 skinless, boneless chicken thighs
• 1/2 cup cornstarch
• 1/4 cup kikkoman less sodium soy sauce
• 1/4 cup kikkoman hoisin sauce
• 1/4 cup brown sugar, packed
• 1/4 cup chopped cilantro
• 2 tablespoons minced ginger
• 2 cloves garlic, chopped
• 18 (12-inch square) pieces aluminum foil

Recipe

• cut chicken into 1-inch-square pieces. in a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. add chicken and toss to coat. refrigerate, covered, at least 30 minutes.
• heat oven to 400 degrees f. fold each piece of foil in half twice to make a 6-inch square. place a spoonful of chicken in the center of each piece of foil, dividing it equally. fold foil squares on the diagonal; fold edges to seal. place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

Quick And Easy Chicken And Ham Corn Chowder

Ingredients

• Servings: 6
• 1 tablespoon bacon drippings
• 1 cup chopped deli-style ham
• 10 ounces diced cooked chicken
• 1 cup peeled and diced potatoes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon onion powder, or more to taste
• 1/4 teaspoon garlic powder
• 1 (15.25 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can cream-style corn
• 1 (10.75 ounce) can low-sodium chicken broth
• 1/2 cup low-fat (1%) milk

Recipe

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


• heat bacon drippings in 6-quart dutch oven or stockpot over medium heat. cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
• pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. stir milk into the mixture. bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.

chris' grilled orange chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 3 cups orange juice
• 1/4 cup crushed fresh mint leaves
• 2 tablespoons honey

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 8 hrs 40 mins


• place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. sprinkle the mint leaves over, and drizzle with honey. cover and refrigerate overnight.
• preheat a grill for medium heat. when the grill is hot, lightly brush the grate with oil.
• place the chicken the preheated grill, and discard the marinade. cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

Moist Garlic Roasted Chicken

Ingredients

• Servings: 1
• 1 (4 pound) whole chicken
• salt and pepper to taste
• 1 large lemon, sliced
• 6 cloves garlic, sliced
• 6 sprigs thyme

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• place a large sheet of parchment paper into the middle of a roasting tray. the parchment must be large enough to completely envelop the chicken. season the chicken with salt and pepper, stuff with half of the lemon slices, and place breast side up in the middle of the parchment paper. sprinkle garlic slices, and thyme sprigs evenly over the chicken. lay the remaining lemon slices over the breast. fold the parchment over the chicken forming a loose parcel.
• bake in the preheated oven until the chicken has cooked, about 1 1/2 to 2 hours. a meat thermometer inserted into thickest part of the thigh should reach 180 degrees f.

arroz con pollo ii

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 tablespoon olive oil
• 2 onions, chopped
• 3 cloves garlic, crushed
• 1/2 green bell pepper, chopped
• 1/2 (15 ounce) can tomato sauce
• 1 pinch saffron
• salt to taste
• 2 cubes chicken bouillon
• 1 1/2 cups uncooked white rice
• 1 cup
• 1 (15 ounce) can peas, drained
• 1/2 red bell pepper, roasted and sliced

Recipe

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


• heat oil in a large skillet over medium high heat. saute chicken until lightly browned; remove from skillet and set aside.
• saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. cook for 10 minutes, then add rice and reduce heat to low.
• add and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. finally, stir in peas with liquid and garnish with roasted red bell pepper.

tangy barbecued chicken

Ingredients

• Servings: 4
• 1 1/2 cups vinegar
• 5 tablespoons vegetable oil
• 1 1/2 tablespoons poultry seasoning
• 2 tablespoons salt
• 4 chicken halves (1 leg and 1 breast each)

Recipe

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


• preheat an outdoor grill for indirect medium heat and lightly oil grate.
• in a small saucepan over medium low heat, combine the vinegar, oil, poultry seasoning and salt. stir often, until the sauce just starts to bubble.
• place the chicken halves on the grill and brush with the sauce, turning them every 7 to 10 minutes.
• continue this over indirect medium heat for about 45 minutes, or until internal temperature reaches 180 degrees f (80 degrees f).

Texas Bbq Chicken

Ingredients

• Servings: 8
• 8 boneless, skinless chicken breast halves
• 3 tablespoons brown sugar
• 1 tablespoon ground paprika
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/2 teaspoon chili powder
• 1/4 cup distilled white vinegar
• 1/8 teaspoon cayenne pepper
• 2 tablespoons worcestershire sauce
• 1 1/2 cups tomato-vegetable juice cocktail
• 1/2 cup ketchup
• 1/4 cup water
• 2 cloves garlic, minced

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• place the chicken breasts in a single layer in a 9x13 inch baking dish. in a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. pour the sauce evenly over the chicken breasts.
• bake uncovered, for 35 minutes in the preheated oven. remove chicken breasts, shred with a fork, and return to the sauce. bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. serve on a bed of rice with freshly ground black pepper.

creamy curried chicken

Ingredients

• Servings: 4
• 1 tablespoon all-purpose flour
• 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 1/2 tablespoons curry powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 3/4 cup fat-free chicken broth
• 1/2 cup plain fat-free greek yogurt

Recipe

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


• pour flour into a wide, shallow bowl. dredge chicken pieces in flour to coat completely.
• heat olive oil in a large non-stick skillet over medium heat. saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. continue cooking until spices are fragrant, about 1 minute.
• increase heat to medium-high. stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
• pour chicken broth into the skillet and bring to a simmer. reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

easy apple chicken

Ingredients

• Servings: 6
• 2 cups apple
• 1/3 cup brown sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon lemon juice
• 1 teaspoon ground nutmeg
• 6 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• whisk apple , brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
• place chicken breasts in a single layer in the bottom of a large casserole dish. pour apple juice mixture over chicken breasts. cover casserole dish with aluminum foil.
• bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

singapore chicken rice

Ingredients

• Servings: 5
• 1 (4 pound) whole chicken
• 3 cloves garlic
• 2 (1 inch) pieces fresh ginger root, peeled
• 2 green onions
• 1/2 teaspoon salt
• 2 tablespoons sesame oil
• 3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 shallots, finely chopped
• 5 cloves garlic, minced
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 1/2 cup chopped cilantro
• 4 cups chicken stock
• 1/2 teaspoon salt
• 3 cups long grain rice, rinsed and drained
• cilantro sprigs
• sliced green onion
• 1 cucumber, thinly sliced
• 2 fresh tomatoes, chopped

Recipe

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


• bring a large pot of water to a boil. crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. carefully submerge the chicken breast side down into the water.
• bring to a boil, then cover and remove from heat. let stand covered for 40 minutes, turning the chicken over half way through.
• while the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. fry the shallots, ginger, and garlic in the oil until fragrant. add cilantro and rice, and cook, stirring until toasted. pour in chicken stock and season with salt. bring to a boil, then cover and reduce heat to low. simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
• when the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. rub the outside with sesame oil, and chop into pieces. place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. serve with rice.

Creamy Chicken Breasts

Ingredients

• Servings: 4
• 3/4 cup creamy salad dressing
• 1/2 cup italian-style salad dressing
• 1/8 teaspoon cayenne pepper
• 2 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 35 mins


• in a large glass dish, mix together the creamy salad dressing, italian-style salad dressing and cayenne pepper. add chicken breasts and toss to coat. cover and refrigerate. marinate for 1 to 2 hours.
• preheat an outdoor grill for high heat, and lightly oil grate.
• remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.

mediterranean skillet

Ingredients

• Servings: 6
• 1 (12 ounce) package al fresco® fully cooked sweet apple chicken sausage, cut into 1/2-inch slices
• 1 tablespoon extra-virgin olive oil
• 1/3 cup scallions, chopped
• 3 dried apricots, finely chopped
• 2 cups cooked long-grain white rice
• 1/2 cup fat-free reduced-sodium chicken broth
• 1/4 teaspoon ground sage
• 1 tablespoon chopped fresh parsley
• 1 cup plain non-fat greek-style yogurt
• 1/3 cup chopped fresh basil
• 1/4 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup slivered almonds
• 2/3 cup red european-variety seedless grapes, quartered

Recipe

Ready Time: 30 mins


• in medium saute pan, add oil and saute scallions for 3 to 5 minutes. add the sausage slices and apricots, saute for 5 minutes. add rice, broth, simmer 1 minute, then add the sage, and parsley. cook for another 2 to 3 minutes.
• add yogurt and basil, and heat thoroughly 1 to 2 minutes.
• season with salt and pepper. fold in grapes. place in large bowl or serving dish and top with almonds. serve either warm or cold.

Grilled Hawaiian Chicken

Ingredients

• Servings: 8
• 3 pounds skinless, boneless chicken thighs, trimmed
• 2 cups water
• 2 cups low-sodium soy sauce
• 1 (13.5 ounce) can coconut milk
• 1 1/2 cups brown sugar
• 1 bunch green onions, chopped
• 1/4 cup white onion, chopped
• 1 teaspoon sesame oil
• 1/2 teaspoon minced garlic

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins


• whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. add chicken thighs and toss to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• preheat grill for medium heat and lightly oil the grate.
• remove chicken from marinade and discard the marinade.
• cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

autumn chicken

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 cup fresh or frozen unsweetened cranberries
• 1 cup fresh or frozen unsweetened blueberries
• 1 tablespoon lemon juice
• 1/4 cup water
• 1 teaspoon white sugar
• 1/2 teaspoon cornstarch

Recipe

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


• heat oil in a large skillet over medium high heat. brown chicken on both sides and remove from skillet. reserve.
• to skillet add cranberries, blueberries, lemon juice, water, sugar and cornstarch. mix together and bring to a boil, then reduce heat to medium low, stirring constantly.
• return chicken to skillet and simmer, covered, for 20 minutes. remove cover, stir again and continue simmering until thick, adding salt to taste.

chicken with pear sauce

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 5 slices bacon
• 1 (14.5 ounce) can chicken broth
• 2 cups peeled, cored and diced pears
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 1/4 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat oil in a large skillet over medium heat. rub chicken breasts with salt and white pepper. place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
• meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. remove bacon, and drain grease, leaving about 1 tablespoon in the pan. stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. pour in the rest of the broth, and bring to a boil. boil for 5 minutes. add pears, and boil for 5 more minutes.
• in a small cup, mix together the cornstarch and water. pour the mixture into the saucepan along with the green onions. allow the sauce to boil until thick and bubbly, about 2 minutes. crumble bacon into the pan. serve sauce over chicken.

Lemon Marinated Chicken

Ingredients

• Servings: 4
• 1/2 cup lemon juice
• 2 tablespoons distilled white vinegar
• 3 tablespoons dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/2 medium onion, chopped
• 1/2 cup long strip of lemon zest
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 5 hrs


• in a bowl, mix the lemon juice, vinegar, oregano, paprika, pepper, onion, and lemon zest. place chicken in a medium baking dish. pour the sauce over the chicken. cover dish with aluminum foil, and refrigerate at least 4 hours.
• preheat oven to 375 degrees f (190 degrees c).
• place covered baking dish in the preheated oven. do not drain marinade. bake chicken 30 minutes. uncover dish, and continue baking 15 minutes, until marinade is boiling and chicken juices run clear. let chicken rest 5 minutes before serving.

australian deep fried chicken wings

Ingredients

• Servings: 4
• 8 chicken wings
• 4 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 3 tablespoons sweet
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup corn flour
• 1 quart oil for deep frying

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 12 hrs 40 mins


• to marinate: place the chicken wings in a large nonporous glass dish or bowl. in a small bowl mix the soy sauce, oyster sauce, , salt and pepper and pour mixture over chicken; turn to coat. cover dish and refrigerate to marinate for 12 to 24 hours.
• remove chicken from marinade, disposing of any remaining marinade. mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
• heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). drain on paper towels and serve.

Chicken Breasts With Plum Salsa And Basmati Rice

Ingredients

• Servings: 2
• 1 1/2 cups water
• 1 cup uncooked basmati rice, rinsed and drained
• 3/4 pound plums, pitted and chopped
• 1/2 medium red onion, minced
• 3 habanero peppers, seeded and minced
• 3 tablespoons minced fresh cilantro
• 1 teaspoon sugar
• 3/4 pound boneless, skinless chicken breasts
• 2 teaspoons fresh rosemary, minced
• salt and pepper to taste
• 2 teaspoons vegetable oil

Recipe

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


• place water in a medium saucepan, and stir in the rice. bring to a boil. cover, reduce heat, and simmer 20 minutes. remove from heat, cool slightly, and fluff with a fork.
• in a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. cover, and refrigerate about 30 minutes.
• meanwhile, season chicken with fresh rosemary, salt, and pepper.
• heat vegetable oil in a large skillet over medium-high heat. place chicken breasts in hot oil, and brown about 1 minute per side. reduce heat to medium, and cook chicken about 5 more minutes per side. serve over rice with plum salsa.

empty wallet casserole

Ingredients

• Servings: 5
• 1 pound ground beef
• salt and pepper to taste
• 1 1/2 teaspoons ground cumin
• 2 teaspoons poultry seasoning
• 2 teaspoons minced garlic
• 2 teaspoons dried thyme
• 2 tablespoons butter
• 1 small onion, sliced into thin rings
• 2 cups sliced fresh mushrooms
• 3 large potatoes, thinly sliced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 20 saltine crackers, crushed
• 1 pinch paprika, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c).
• crumble the ground beef into a large skillet over medium heat. season with salt, pepper, cumin, garlic, poultry seasoning, and thyme. cook, stirring to crumble, until evenly browned. drain, and transfer to a 9x13 inch baking dish, or large casserole dish.
• arrange 2 layers of sliced potato over the ground beef, seasoning each layer with salt and pepper. melt butter in the skillet over medium heat, and saute the onions and mushrooms until tender. spread over the top of the potatoes.
• stir just enough water into the soup to make it pourable, and spoon over the top of the casserole, making sure to spread out evenly. scatter the cracker crumbs over the top, and sprinkle with paprika. cover the dish with aluminum foil.
• bake for about 1 hour in the preheated oven, until the potatoes are soft. remove the aluminum foil, and return to the oven to brown the top, about 10 minutes.

easy lemon and herb blackened chicken

Ingredients

• Servings: 4
• 1 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dried marjoram
• 4 skinless, boneless chicken breast halves
• 1 teaspoon vegetable oil, or as needed
• 1 tablespoon lemon juice, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 15 mins


• whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. add chicken and toss to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. remove chicken from marinade; discard marinade.
• heat vegetable oil in a skillet over high heat. cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

best oven baked chicken

Ingredients

• Servings: 6
• 1/2 cup water
• 1/2 cup ketchup
• 1 large onion, halved and sliced
• 1/4 cup low sodium soy sauce
• 2 tablespoons worcestershire sauce
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey, or more to taste
• 1 tablespoon all-purpose flour
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon poultry seasoning
• 1 (4 to 6 pound) whole chicken

Recipe

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

Ready Time: 1 hr 40 mins


• stir water, ketchup, onion, soy sauce, worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe dutch oven. simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. cool for 10 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• place chicken in dutch oven and turn to coat in ketchup mixture. spoon 1/4 the mixture and onions into the chicken cavity. place chicken breast side down into dutch oven; cover with an oven-proof lid.
• bake chicken in the preheated oven, basting once, for 45 minutes. uncover the dutch oven and increase heat to 400 degrees f (200 degrees c).
• turn chicken breast side up and bake until chicken has browned, about 15 more minutes. let chicken stand for about 10 minutes before serving.

ultra easy pineapple chicken kabobs

Ingredients

• Servings: 2
• 1 green bell pepper, cut into 1-inch pieces
• 1/2 onion, cut into 1-inch pieces
• 1/2 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 (15 ounce) can pineapple chunks, drained
• 1/4 cup barbeque sauce, or as needed
• 6 skewers

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• thread green bell pepper, onion, chicken, and pineapple skewers; brush with barbeque sauce.
• cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

thai yellow chicken curry

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 tablespoons thai yellow curry paste (such as mae ploy®)
• 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
• 2 (14 ounce) cans coconut milk
• 1 cup chicken stock
• 1 yellow onion, chopped
• 3 small red potatoes, cut into cubes, or as needed
• 3 red thai chile peppers, chopped with seeds, or more to taste
• 1 teaspoon fish sauce

Recipe

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


• heat oil in a skillet over medium-high heat. stir curry paste into oil until smooth. add chicken; stir to coat each piece.
• pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. remove from heat.
• stir fish sauce into chicken curry mixture just before serving.

Chicken Dilly

Ingredients

• Servings: 8
• 1 (4 pound) chicken, cut into pieces
• 1 eggplant, sliced into 1/2 inch rounds
• 5 tomatoes, sliced
• 1 onion, thinly sliced
• 2 tablespoons chopped fresh dill weed
• 2 tablespoons ground turmeric
• salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a large skillet, saute chicken until browned. remove from skillet and set aside. in same skillet, saute eggplant slices until slightly browned.
• place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.
• bake at 375 degrees f (190 degrees c) for 45 minutes or until chicken is cooked through and juices run clear.

wild rice spaghetti chicken

Ingredients

• Servings: 4
• 2 whole boneless, skinless chicken breast, cubed
• 1 tablespoon olive oil
• 1 cup wild rice
• 3 green onions, chopped
• 1/4 cup red bell pepper, chopped
• 3 cups chicken broth
• 2 cups spaghetti, cooked and drained

Recipe

• saute chicken pieces in olive oil and set aside. in the same pan saute wild rice, green onions and red pepper pieces (about 3 minutes). add chicken broth, cover and simmer for 15 minutes.
• add the chicken and cooked spaghetti. cook another 10 to 12 minutes covered (stir at least once to prevent spaghetti from sticking). when ready, chicken should be very tender and have a nice creamy sauce to dish the plate.

teriyaki chicken wings

Ingredients

• Servings: 24
• 1 cup water
• 1 cup soy sauce
• 1 cup white sugar
• 1/4 cup pineapple juice
• 1/4 cup vegetable oil
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger
• 3 pounds chicken wings or drumettes

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
• preheat an oven to 350 degrees f (175 degrees c). grease baking dishes, and set aside.
• remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. discard the remaining marinade. bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

hearty fish chowder

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup coarsely chopped fresh parsley
• 2 (29 ounce) cans tomato sauce
• 2 cups dry white
• 1 (10.5 ounce) can condensed chicken broth
• 2 teaspoons dried thyme
• 3 pounds cod fillets, cut into 2-inch chunks

Recipe

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


• heat olive oil over medium heat in a large soup pot; stir in onion, garlic, and parsley. cook and stir until onion is softened, about 8 minutes; pour in tomato sauce, white , chicken broth, and thyme. bring to a boil.
• reduce heat to medium-low and simmer for 15 minutes; gently stir in cod and simmer until fish is cooked through and flaky, another 10 to 15 minutes.

Chef John's Barbecue Chicken

Ingredients

• Servings: 6
• 1 whole chicken, into halves
• 1/4 cup rice vinegar
• 2 tablespoons barbeque sauce
• 2 cloves garlic, crushed
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup barbeque sauce, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
• whisk rice vinegar, barbeque sauce, and garlic together in large bowl. place chicken in bowl and turn to coat chicken in the marinade. arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
• cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

Chef John's Grilled Game Hens

Ingredients

• Servings: 4
• 1 jalapeno pepper, seeded
• 1 habanero pepper, seeded
• 4 cloves garlic
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 tablespoons mayonnaise
• 2 teaspoons salt
• 2 cornish game hens, halved lengthwise
• 1 pinch salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• blend jalapeno pepper, habanero pepper, garlic, vegetable oil, vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.
• place halved hens in a large bowl. pour marinade over the chickens and turn to coat completely. cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• preheat an outdoor grill for medium heat and lightly oil the grate.
• remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. discard remaining marinade. season skin-side of hens with salt.
• cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

fiesta chicken from uncle ben's®

Ingredients

• Servings: 6
• nonstick cooking spray
• 3 cups water
• 1 1/2 tablespoons chili powder
• 1/4 cup chopped cilantro
• 3/4 cup salsa (mild)
• 3/4 cup red pepper, diced
• 1 cup chopped onion
• 3 cups uncle ben's® fast & natural™ whole grain instant brown rice
• 6 chicken breast halves
• 1 cup corn kernels, frozen or canned

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• cut chicken breasts into 1/2-inch strips.
• spray a 10-inch skillet with a nonstick spray and heat over a medium heat until hot. add the chicken and red pepper, cook until chicken is browned and fully cooked.
• add the onion, cook for 30 seconds. add the water, rice, chili powder, corn and salsa; simmer for 10 minutes until rice is done.
• serve chicken over the rice with chopped cilantro.

Pickle Brine Chicken

Ingredients

• Servings: 2
• 1 1/2 cups dill pickle juice, or more to taste
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 2 large skinless, boneless chicken breast halves
• 1 tablespoon olive oil, or as needed
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
• cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

Angry Bird Bar-b-cue Chicken And Sausage

Ingredients

• Servings: 8
• 1 pound andouille sausage, sliced
• 1 red onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 (3 pound) rotisserie chicken, boned and shredded
• 1 (20 ounce) bottle barbeque sauce
• 1/4 cup water
• 1 cup chopped fresh cilantro

Recipe

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


• brown the sausage in a skillet over medium heat. place the cooked sausage in a bowl and set aside.
• return the skillet to the stove and stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the peppers, chicken, sausage, and barbeque sauce. pour in the water and simmer for 20 minutes. add the cilantro just before serving.

leftover chicken a la king

Ingredients

• Servings: 4
• 1 cup diced, cooked chicken meat
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1 1/2 cups chicken broth
• 2 teaspoons cornstarch
• 1 (5 ounce) can evaporated milk
• salt and pepper to taste

Recipe

• combine chicken, vegetables and broth or in a medium saucepan over medium low heat. stir all together and let simmer until heated through.
• in a small bowl beat cornstarch into evaporated milk and add to chicken mixture. reduce heat to low and cook, stirring constantly, until thickened. season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. serve hot.

Chicken Pineapple Fajitas

Ingredients

• Servings: 8
• 8 (6 inch) flour tortillas
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 2 small red bell peppers, cut into strips
• 2 teaspoons jamaican jerk seasoning
• 1/8 teaspoon ground black pepper
• 4 slices canned pineapple, chopped
• 1 tablespoon vegetable oil
• chopped fresh cilantro
• lime wedges

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). wrap the tortillas in aluminum foil and heat in the oven.
• combine the chicken, bell pepper, jerk seasoning, and pepper in a large bowl, set aside. heat a large skillet over medium-high heat, and coat with cooking spray. add the pineapple and cook until brown, about 4 to 6 minutes. remove the pineapple from the pan and set aside.
• return the skillet to the stove and heat the vegetable oil. add the chicken and peppers; cook and stir until the chicken is no longer pink, about 6 minutes. stir in the cooked pineapple. serve in the warmed tortillas and garnish with cilantro and a squeeze of lime.