Roast Chicken With Rosemary

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1/4 cup chopped fresh rosemary

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• season chicken with salt and pepper to taste. stuff with the onion and rosemary. place chicken in a 9x13 inch baking dish or roasting dish.
• roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. cooking time will vary a bit depending on the size of the bird.

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.

shoyu chicken

Ingredients

• Servings: 12
• 1 cup soy sauce
• 1 cup brown sugar
• 1 cup water
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon grated fresh ginger root
• 1 tablespoon ground black pepper
• 1 tablespoon dried oregano
• 1 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon ground cayenne pepper (optional)
• 1 teaspoon ground paprika (optional)
• 5 pounds skinless chicken thighs

Recipe

Cook Time: 30 mins Ready Time: 1 hr 30 mins


• whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. add the chicken thighs, and toss to evenly coat. cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• remove the chicken thighs from the marinade. discard the remaining marinade. grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Chicken Pa Nang

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves, thinly sliced
• 1 teaspoon red curry paste
• 1 tablespoon sugar
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 small onion, cut into strips
• 1 (10 ounce) can coconut milk
• 1 tablespoon fish sauce

Recipe

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


• heat vegetable oil in a large skillet over medium heat. stir in chicken, and cook until the pieces are no longer pink in the center, about 5 minutes. remove chicken, then stir in the red curry paste and sugar; cook and stir for 1 minute. add the bell peppers and onion to the pan, and cook for 2 minutes. pour in the coconut milk, return the chicken to the pan, and bring to a simmer over medium-high heat. cook until the onions and peppers are tender, about 5 minutes. stir in the fish sauce and serve.

chicken and cold noodles with spicy sauce

Ingredients

• Servings: 4
• 6 cups water
• 1 whole bone-in chicken breast, with skin
• 6 ounces dry chinese noodles
• 1 teaspoon sesame oil
• 1/4 cup tahini
• 3 tablespoons water
• 1 tablespoon sesame oil
• 2 teaspoons chili oil (optional)
• 3 tablespoons soy sauce
• 2 tablespoons red vinegar
• 1/4 cup peanut oil
• 2 tablespoons minced garlic

Recipe

• in large saucepan over medium high heat, bring 6 cups water to boil. add chicken breast, and return to boil. reduce heat to low. simmer, uncovered, about 15 minutes. remove meat from broth, and set aside to cool.
• bring broth to boil again, and add noodles. cook, stirring occasionally, 5 to 7 minutes. drain, reserving broth for another use if desired. rinse noodles under cold running water until chilled. drain again, and transfer to serving bowl. toss lightly with 1 teaspoon sesame oil.
• cut or pull chicken meat into fine shreds, discarding skin and bones. set aside.
• combine tahini and 3 tablespoons water, stirring to blend. add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. mix well.
• arrange the chicken on top of noodles in serving dish. spoon sauce over all.

Spicy Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup french salad dressing
• 1/4 cup salsa
• 1 teaspoon dried thyme

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• arrange chicken in the baking dish. in a bowl, mix french salad dressing, salsa, and thyme. pour evenly over chicken.
• cover with aluminum foil, and bake 20 minutes in the preheated oven. remove foil, and continue baking 15 minutes, until chicken juices run clear.

short rib and cauliflower curry

Ingredients

• Servings: 4
• 4 pounds beef short ribs
• 1 teaspoon garam masala
• salt and freshly ground pepper to taste
• 1 pinch ground cayenne pepper, or to taste
• 1 onion, chopped
• 2 tablespoons tomato paste
• 2 teaspoons vegetable oil
• 1 teaspoon red curry paste, or to taste
• 6 cloves garlic, peeled
• 2 cups chicken broth
• 1 cup coconut milk
• 1 teaspoon fish sauce, or to taste
• 2 bay leaves
• 1 star anise
• 1 head cauliflower, chopped
• 4 green onions, chopped
• 1 cup basil leaves, fresh, chopped

Recipe

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

Ready Time: 3 hrs 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• line a baking sheet with aluminum foil; oil lightly.
• place short ribs on the baking sheet and season on all sides with garam masala, salt, black pepper, and cayenne pepper.
• bake short ribs in the preheated oven until browned, about 20 minutes.
• combine onion, tomato paste, vegetable oil, and red curry paste in a large dutch oven over medium heat until onion begins to soften, about 3 minutes.
• stir in garlic cloves and cook until garlic is lightly browned, about 5 minutes.
• stir in chicken broth, coconut milk, fish sauce, bay leaves, and star anise. increase heat to medium-high and bring to a simmer.
• transfer browned short ribs into coconut milk mixture. reduce the oven temperature to 300 degrees f (150 degrees c) and bake until ribs are tender when pierced with a fork, 3 hours.
• remove dutch oven from the oven, transfer short ribs to a small bowl, and set aside.
• return dutch over to the stove top over high heat. skim fat from top as it begins to boil and remove any bones that may have fallen from the meat.
• stir in cauliflower and cover dutch oven. cook until cauliflower is tender, about 5 minutes.
• remove bones from short ribs and place meat in the dutch oven. stir in green onions and basil leaves; season with salt and pepper to taste.

Cinnamon Chicken Nuggets

Ingredients

• Servings: 8
• 4 cups oil for frying
• 2 eggs
• 1/2 cup milk
• 1/2 cup honey
• 2 cups all-purpose flour
• 2/3 cup white sugar
• 1/3 cup ground cinnamon
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces

Recipe

• heat oil in skillet or fryer to 350 degrees f (175 degrees c). arrange paper towels on a baking sheet.
• in a medium bowl, beat together eggs, milk , and honey; set aside. combine flour, sugar, and cinnamon in a large resealable plastic bag; shake until blended. dip chicken in egg mixture, and then add to flour mixture. seal the bag, and shake to coat chicken with flour mixture.
• place 10 to 12 coated chicken nuggets into hot oil. cook till done, about 7 to 10 minutes (nuggets will be a dark bronze color). remove nuggets from oil, and drain well on paper towels. repeat till all nuggets are cooked.

pretty chicken marinade

Ingredients

• Servings: 4
• 2/3 cup olive oil
• 2/3 cup reduced-sodium soy sauce
• 1/4 cup lemon juice
• 2 tablespoons liquid smoke flavoring
• 2 tablespoons spicy brown mustard
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 16 mins Ready Time: 4 hrs 30 mins


• in a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. place chicken in the bowl, and coat with the marinade. cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.
• preheat the grill for high heat.
• oil grill grate. discard marinade, and place chicken on grate. cook 6 to 8 minutes on each side, until juices run clear.

pineapple chicken tenders

Ingredients

• Servings: 10
• 1 cup pineapple juice
• 1/2 cup packed brown sugar
• 1/3 cup light soy sauce
• 2 pounds chicken breast tenderloins or strips
• skewers

Recipe

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


• in a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. remove from heat just before the mixture comes to a boil.
• place chicken tenders in a medium bowl. cover with the pineapple marinade, and refrigerate for at least 30 minutes.
• preheat grill for medium heat. thread chicken lengthwise wooden skewers.
• lightly oil the grill grate. grill chicken tenders 5 minutes per side, or until juices run clear. they cook quickly, so watch them closely.

grilled wonton chicken salad

Ingredients

• Servings: 6
• 4 (6 ounce) skinless, boneless chicken breast halves
• teriyaki marinade
• 8 green onions, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup sugar
• 3/4 cup rice vinegar
• 1 cup olive oil
• 1/2 (14 ounce) package wonton wrappers
• oil for frying
• 1 head iceberg lettuce, chilled, and torn into bite-size pieces
• 1 (4 ounce) can sliced water chestnuts, drained
• 1/4 cup toasted sesame seeds
• 1/2 cup toasted sliced almonds
• 1 (10 ounce) can mandarin orange segments, drained

Recipe

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


• place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. cover, and refrigerate for 1 hour.
• preheat an outdoor grill for direct heat.
• for the dressing, place green onions, salt, pepper, and sugar in a blender. pour in olive oil and rice vinegar. blend until smooth. remove to a bowl, cover, and refrigerate until ready to serve.
• grill chicken, turning, until done. remove to a cutting board, and cut into strips.
• in a large skillet or wok, warm oil over medium-high heat. cut wonton wrappers into strips. fry wonton strips until crisp. remove to paper towels.
• in a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. pour dressing over salad, and toss gently. top with fried wontons and grilled chicken strips.

Chicken Potato Salad

Ingredients

• Servings: 6
• 2 boneless chicken breast halves, cooked
• 2 hard-cooked eggs
• 3 potatoes, cooked
• 1 1/4 cups pickled cucumbers
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 2/3 cup mayonnaise

Recipe

• chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. mix all together. add the salt and mayonnaise, then the olive oil. toss to coat. refrigerate for 2 to 3 hours before serving.

raspberry marinade

Ingredients

• Servings: 4
• 1/2 cup all fruit raspberry jam
• 1/2 cup pineapple juice
• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried basil
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 4 hrs 45 mins


• in a large bowl, combine raspberry jam, pineapple juice, soy sauce, rice vinegar, garlic, and basil. add chicken breasts, and turn to coat evenly. cover, and refrigerate for at least 4 hours.
• preheat grill for medium heat, and lightly oil grate.
• cook chicken breasts on grill until meat is no longer pink, and juices run clear.

Roast Quail With Cured Lemon

Ingredients

• Servings: 4
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil, divided
• 1/2 teaspoon cumin
• 1/4 teaspoon ground coriander
• 1 pinch cayenne pepper (optional)
• 4 whole quail
• 8 slices cured lemon, patted dry
• 1 cup chicken broth
• 1 slice cured lemon, minced

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in bowl and toss to coat quail completely.
• place 1 cured lemon slice in the cavity of each quail. tie a piece of twine around the wings and under breast above the legs of each quail; tie legs together with twine.
• heat remaining olive oil in a large skillet over high heat. cook quail in hot oil until browned on all sides, 2 to 4 minutes per side. remove from heat. turn each quail, breast-side facing up. place 1 slice cured lemon on each quail breast and sprinkle each with cayenne pepper.
• roast in the preheated oven until slightly pink at the bone, 10 to 15 minutes.
• remove quail to a plate. pour chicken broth into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. cook until reduced by half, about 5 minutes. stir minced lemon into broth mixture. return quail to skillet and pour sauce over quail until heated through, 2 to 3 minutes.

spicy rapid roast chicken

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• rinse chicken thoroughly inside and out under cold running water and remove all fat. pat dry with paper towels.
• put chicken into a small baking pan. rub with olive oil. mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• roast the chicken in the preheated oven for 20 minutes. lower the oven to 400 degrees f (205 degrees c) and continue roasting to a minimum internal temperature of 165 degrees f (74 degrees c), about 40 minutes more. let cool 10 to 15 minutes and serve.

Strawberry Pineapple Chicken Bites

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 2 pounds skinless, boneless chicken breast halves - cut into small chunks
• 1 (12 ounce) jar strawberry preserves
• 1 (8 ounce) jar chili sauce
• 1 (8 ounce) can pineapple chunks
• 1 dash salt
• 1 dash ground black pepper
• toothpicks

Recipe

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


• heat the olive oil in a skillet over medium-high heat, and cook the chicken chunks 5 minutes, until browned on all sides. reduce heat to medium, and pour in the preserves and chili sauce. cook, stirring occasionally, 10 minutes.
• mix the pineapple chunks into the skillet. season with salt and pepper. continue cooking 2 minutes, until heated through. serve with toothpicks.

thai style chicken pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package dry pasta of your choice
• 2 tablespoons olive oil
• 1 whole dried red chile pepper, seeded and chopped
• 1 tablespoon minced garlic
• 1/2 teaspoon grated fresh ginger root
• 4 skinless, boneless chicken breast halves - cut into thin strips
• salt and pepper to taste
• 1 tablespoon soy sauce
• 1/2 tablespoon lemon juice
• 2 tablespoons white
• watercress leaves for garnish

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• while the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. fry the red chile, garlic and ginger until they are fragrant. season the strips of chicken breast with salt and pepper to taste. add the chicken to the skillet, and fry until cooked through.
• when the chicken is no longer pink, add the pasta, and season with soy sauce, lemon juice and white . cook stirring constantly until everything is nice and hot. serve with watercress leaves on top for garnish.

slow cooker lamb chops ii

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 thick cut boneless lamb chops
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• in a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning, oregano, and basil. pour into the slow cooker. cut small slits in each lamb chop with the tip of a knife, and season lightly with salt and pepper. place lamb chops into the slow cooker, cover, and cook on high for 4 hours. baste periodically with the sauce.

chicken and red sauce

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 pounds skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 cup brown sugar
• 1 cup red
• salt and pepper to taste

Recipe

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


• heat oil in a large skillet over medium high heat. cook garlic in oil until tender. place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• drain oil from skillet. sprinkle chicken with paprika and 1 cup brown sugar. pour red around chicken. cover, and simmer about 15 to 20 minutes; lightly baste chicken with sauce while cooking. season to taste with salt and pepper.

Lemon Cream Pasta With Chicken

Ingredients

• Servings: 4
• 3 skinless, boneless chicken breast halves
• 1 lemon, quartered
• 2 teaspoons garlic powder, divided
• 1 teaspoon ground black pepper, divided
• 2 (14.5 ounce) cans chicken broth
• 1/4 cup fresh lemon juice
• 1 (8 ounce) package rotelle pasta
• 1 cup heavy cream
• 1 teaspoon grated lemon zest

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). place chicken in a lightly greased baking dish. squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
• meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. bring to a boil and add lemon juice and pasta. cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
• cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. cook, stirring, over low heat for 5 minutes. remove from heat and let stand 5 minutes. stir thoroughly before serving.

Pesto Pasta With Chicken

Ingredients

• Servings: 8
• 1 (16 ounce) package bow tie pasta
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• crushed red pepper flakes to taste
• 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
• 1/2 cup pesto sauce

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• heat oil in a large skillet over medium heat. saute garlic until tender, then stir in chicken. season with red pepper flakes. cook until chicken is golden, and cooked through.
• in a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. toss to coat evenly.

Chicken And Vegetable Pasta Salad

Ingredients

• Servings: 6
• 1 cup seashell pasta
• 1 cup chopped, cooked chicken meat
• 3 green onions, chopped into 1 inch pieces
• 1 red bell pepper, chopped
• 1 cup sliced black olives
• 1 cucumber, peeled and chopped
• 2/3 cup italian-style salad dressing
• 1/4 cup sunflower seeds (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins


• in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• in a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
• pour dressing over salad and toss to coat. chill for 2 hours before serving; sprinkle with sunflower seeds if desired.

chili-lime chicken kabobs

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 1/2 tablespoons red vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Recipe

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


• in a small bowl, whisk together the olive oil, vinegar, and lime juice. season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. place the chicken in a shallow baking dish with the sauce, and stir to coat. cover, and marinate in the refrigerator at least 1 hour.
• preheat the grill for medium-high heat. thread chicken skewers, and discard marinade.
• lightly oil the grill grate. grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

peach balsamic chicken skillet

Ingredients

• Servings: 4
• 2 tablespoons pure wesson® canola oil
• 4 (5 ounce) boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup sliced yellow onion
• 3 tablespoons balsamic vinegar
• 2 cups sliced firm ripe yellow peaches
• 1 (14.5 ounce) can hunt's® diced tomatoes, drained
• 2 tablespoons thinly sliced fresh basil

Recipe

Preparation Time: 20 mins Ready Time: 30 mins


• heat oil in large skillet over medium-high heat. sprinkle chicken with salt and pepper; place in skillet. add onion; cook 5 minutes or until chicken is browned, turning once. remove chicken from skillet; set aside.
• add balsamic vinegar; cook 2 minutes or until thickened. stir in peaches and drained tomatoes.
• return chicken to skillet. cover, reduce heat and cook 8 to 10 minutes or until chicken is no longer pink in centers (165 degrees f). sprinkle with basil just before serving.

Mama's Asian Chicken And Rice

Ingredients

• Servings: 6
• 1/3 cup warm water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon chinese five-spice powder
• 1 teaspoon grated orange peel
• 2 tablespoons olive oil
• 1 1/2 pounds skinless, boneless chicken breast halves, cubed
• 2 cups water
• 1 cup uncooked white rice
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• chopped green onions for garnish

Recipe

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


• in a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
• heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. simmer for 30 minutes, stirring occasionally.
• while the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. set the rice aside and keep warm.
• whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Curried Quinoa Salad With Mango

Ingredients

• Servings: 4
• 1 1/2 cups chicken stock
• 3/4 cup quinoa
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 mango - peeled, seeded and diced
• 3 green onions, chopped

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. stir in the mango and green onions. serve either at room temperature or cold.

chicken berry salad

Ingredients

• Servings: 6
• 1 (.75 ounce) packet honey mustard salad dressing mix
• 1/4 cup vinegar
• 1/2 cup vegetable oil
• 2 tablespoons orange juice
• 1 pound skinless, boneless chicken breast halves
• 8 cups mixed salad greens
• 1 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 8 ounces sugar snap peas
• 1/2 cup toasted pecans

Recipe

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


• in a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
• preheat the grill for high heat.
• lightly oil the grill grate. grill the chicken 6 to 8 minutes on each side, or until juices run clear. remove from heat, cool, and slice into strips.
• in a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. pour in the prepared dressing, and toss to coat.

char siu chicken

Ingredients

• Servings: 12
• 1 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 clove garlic, minced
• 1 tablespoon sriracha sauce
• 1 tablespoon
• 1 tablespoon red food coloring (optional)
• 1 teaspoon sesame oil
• 1/2 teaspoon chinese five-spice powder
• 1/8 teaspoon liquid smoke flavoring (optional)
• 12 skinless, boneless chicken thighs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, , food coloring, sesame oil, chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 24 to 48 hours.
• preheat oven to 350 degrees f (175 degrees c). line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
• remove chicken from marinade and place on the rack in the prepared roasting pan.
• pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. remove from heat.
• bake chicken in the preheated oven, turning once and basting occasionally with marinade, until 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).

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

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


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Serbian Lamb And Beef Casserole

Ingredients

• Servings: 6
• 1/8 cup olive oil
• 1 pound ground beef
• 1/4 cup bacon
• 4 lamb hocks, meat removed
• 2 onions, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5 ounce) can sauerkraut, drained
• 2 cups uncooked short-grain white rice
• 4 cups chicken broth

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• heat oil in a large skillet over medium heat. brown ground beef, bacon, lamb meat from hocks, and onions. season with salt and pepper. stir in sauerkraut and rice. transfer contents to a casserole, and stir in chicken broth.
• bake, uncovered, in a preheated oven until rice is cooked, about 30 to 45 minutes. check liquid level periodically; add water if the casserole is drying out.

grilled jamaican jerked lamb loin chops

Ingredients

• Servings: 8
• 1/2 (12 ounce) bottle style
• 3 fluid ounces dark
• 1/4 cup molasses
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 scotch bonnet chile pepper, minced
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh marjoram
• 1 1/2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 bay leaves
• 8 (6 ounce) lamb loin chops
• kosher salt and cracked black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 8 hrs 45 mins


• pour the , , molasses, soy sauce, and lime juice into a bowl. stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. season with allspice, cinnamon, nutmeg, and bay leaves. place the lamb chops into a zip top bag, and pour in the marinade. refrigerate overnight.
• prepare an outdoor grill for medium heat. take the lamb chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
• season the chops to taste with kosher salt and cracked black pepper. grill the chops on both sides until a thermometer inserted into the center registers 145 degrees f (63 degrees c). allow the lamb chops to rest for about 5 minutes before serving to allow the juices to redistribute.

honey-ginger shrimp and vegetables

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 onion, chopped
• 1 1/2 teaspoons ground ginger
• 2 teaspoons red pepper flakes
• 1 red bell pepper, chopped
• 1/2 zucchini, halved lengthwise and sliced
• 3 cups fresh mushrooms, coarsely chopped
• 2 tablespoons cornstarch
• 1/2 cup honey
• 1 pound medium shrimp - peeled and deveined
• salt and pepper to taste

Recipe

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


• heat olive oil in a wok or large skillet over high heat until it begins to smoke. stir in garlic, onion, ginger, and red pepper flakes. quickly cook until the onion softens and just begins to brown. stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
• stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. add shrimp, and cook until they turn pink, about 3 minutes. season to taste with salt and pepper before serving.

grilled chicken salad with seasonal fruit

Ingredients

• Servings: 6
• 1 pound skinless, boneless chicken breast halves
• 1/2 cup pecans
• 1/3 cup red vinegar
• 1/2 cup white sugar
• 1 cup vegetable oil
• 1/2 onion, minced
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 heads bibb lettuce - rinsed, dried and torn
• 1 cup sliced fresh strawberries

Recipe

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


• preheat the grill for high heat.
• lightly oil the grill grate. grill chicken 8 minutes on each side, or until juices run clear. remove from heat, cool, and slice.
• meanwhile, place pecans in a dry skillet over medium-high heat. cook pecans until fragrant, stirring frequently, about 8 minutes. remove from heat, and set aside.
• in a blender, combine the red vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. process until smooth.
• arrange lettuce on serving plates. top with grilled chicken slices, strawberries, and pecans. drizzle with the dressing to serve.

mango chicken bake

Ingredients

• Servings: 3
• 2 tablespoons olive oil
• 6 skinless chicken thighs
• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 1 1/2 cups water
• 1/2 cup uncooked white rice
• 1 cup mango - peeled, pitted, and chopped
• 1/2 cup chopped fresh cilantro
• 1 green onion, chopped
• 1 tablespoon minced fresh ginger root
• 1 teaspoon red curry paste
• 1 teaspoon chicken broth
• 1 teaspoon tarragon vinegar

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x12-inch baking dish.
• heat the olive oil in a large skillet over medium heat, and cook the chicken thighs in the hot oil until lightly browned on both sides, about 3 minutes per side. stir in the onion, and cook and stir until the onion begins to turn translucent, about 3 minutes. stir in the garlic, and cook and stir an additional minute. remove from heat.
• mix the water and rice together in the prepared baking dish, and combine the chicken, onion, and garlic, with any pan juices, with the rice. stir in mango, cilantro, green onion, and ginger. in a small bowl, mash the red curry paste with the chicken broth and tarragon vinegar to make a thin paste, and stir into the dish. cover the dish with foil.
• bake in the preheated oven until the vegetables are tender and the rice is cooked, about 1 hour.

grilled teriyaki chicken

Ingredients

• Servings: 10
• 1 (12 fluid ounce) can or bottle
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1/4 cup paprika
• 2 tablespoons ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup teriyaki marinade
• 1/4 cup vegetable oil
• 10 chicken legs, rinsed and patted dry

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• stir the , brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl.
• rub the chicken legs thoroughly with the vegetable oil. poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. pour the marinade over the chicken legs; marinate in refrigerator for 1 hour.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• remove the chicken from the marinade and shake off any excess liquid. discard remaining marinade.
• grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. an instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees f (82 degrees c).

Bbq Chicken Salad

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 4 stalks celery, chopped
• 1 large red bell pepper, diced
• 1/2 red onion, diced
• 1 (8.75 ounce) can sweet corn, drained
• 1/4 cup barbeque sauce
• 2 tablespoons fat-free mayonnaise

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat grill for high heat.
• lightly oil grate. grill chicken 10 minutes on each side, or until juices run clear. remove from heat, cool, and cube.
• in a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
• in a small bowl, mix together the barbeque sauce and mayonnaise. pour over the chicken and veggies. stir, and chill until ready to serve.

Pressure Cooker Lamb Tenderloin

Ingredients

• Servings: 6
• 1/4 cup fresh cilantro leaves
• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 cloves garlic, sliced
• 1/2 teaspoon red pepper flakes, or to taste
• 1/4 teaspoon salt, or to taste
• 1 pound lamb tenderloin
• 3/4 cup chicken broth
• 1/4 cup lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 8 hrs 40 mins


• blend the cilantro, olive oil, lime juice, garlic, red pepper flakes, and salt in a blender until smooth; pour into a large resealable plastic bag. add the lamb tenderloin to the bag and manipulate to assure it's covered with the marinade. remove as much air from the bag as possible before sealing. marinate in refrigerator 8 hours to overnight.
• stir the chicken broth and lemon juice together in the bottom of a pressure cooker. lay the tenderloin into the liquid in the slow cooker. pour the remaining marinade from the bag over the tenderloin.
• seal and lock pressure cooker and cook over high heat to build pressure until the indicator sounds. reduce heat to medium and cook for 25 minutes. remove from heat and let stand for 5 minutes. run under cold water to help release the pressure before unsealing the lid. slice the tenderloin into medallions to serve.

Holiday Chicken Salad

Ingredients

• Servings: 12
• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix together mayonnaise with paprika and seasoned salt. blend in dried cranberries, celery, bell pepper, onion, and nuts. add chopped chicken, and mix well. season with black pepper to taste. chill 1 hour.

Lemon Pepper Pasta With Chicken And Vegetables

Ingredients

• Servings: 4
• 8 ounces bow-tie pasta
• 1/4 cup olive oil, divided
• 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 zucchini, cut into matchsticks
• 2 yellow squashes, cut into matchsticks
• 1 onion, chopped
• 1 red bell pepper, cut into 1/4-inch dice
• 4 cloves garlic, minced
• 2 1/2 cups low-sodium chicken broth
• 3 tablespoons cornstarch
• 5 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• heat 2 tablespoons olive oil in a large skillet over medium-high heat. saute chicken in hot oil until cook through, about 5 minutes. transfer chicken to a plate.
• heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. stir chicken into vegetable mixture.
• whisk chicken broth and cornstarch together in a bowl until smooth. pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. pour in lemon juice and season with salt and pepper. add bow-tie pasta and stir to combine.

kung pao chicken

Ingredients

• Servings: 6
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into cubes
• 1 tablespoon cornstarch
• salt and pepper to taste
• 1 pinch chinese five-spice powder, or to taste
• 3/4 cup water
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon asian (toasted) sesame oil
• 1 tablespoon cornstarch
• 1 1/2 teaspoons rice vinegar
• 1 pinch chinese five-spice powder
• 2 tablespoons vegetable oil, divided
• 1 onion, diced
• 1 stalk celery, diced
• 4 cloves garlic, chopped
• 1 teaspoon red pepper flakes, or to taste
• 1/3 cup roasted peanuts, or to taste

Recipe

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


• mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
• whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
• place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. remove the chicken from the wok, and set aside.
• pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. cook and stir the vegetables until they start to become tender, about 3 minutes. pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Cola Lamb Chops

Ingredients

• Servings: 8
• 1 cup ketchup
• 1 cup cola-flavored carbonated beverage
• 2 tablespoons brown sugar
• 8 lamb chops
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix together the ketchup, cola and brown sugar.
• place lamb chops into a baking pan and pour cola mixture over, coating well. sprinkle with salt and pepper.
• bake for about one hour depending on the thickness of the lamb chop.

No-tomatoes-required Italian Seasoned Stir Fry

Ingredients

• Servings: 4
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 pound skinless, boneless chicken breast meat - cut into cubes
• 1 teaspoon vegetable oil
• 1 red bell pepper, sliced
• 1 small onion, chopped
• 1 cup sliced zucchini
• 1 cup sliced fresh mushrooms
• 1/4 cup chicken broth
• 1/4 cup italian salad dressing

Recipe

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


• mix flour, garlic powder, salt, and pepper together in a resealable plastic bag. add cubed chicken to the bag and shake until well coated.
• heat the oil in a large skillet over medium heat. add the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. stir in the bell pepper, onion, zucchini, mushrooms, chicken broth, and italian dressing. cover and simmer until vegetables and meat are tender, about 10 minutes.

tofu with lamb and cashews

Ingredients

• Servings: 4
• 1 (16 ounce) package firm tofu, cut into 6 slices
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons chili garlic sauce
• 2 tablespoons vegetable oil
• 2 boneless lamb loin chops, cut into bite sized pieces
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 2 cups cooked brown rice
• 1/3 cup chopped green onions
• 1/3 cup cashews

Recipe

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


• place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. let stand 30 minutes. then cut tofu into 1/2 inch cubes.
• in a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
• warm oil in a large skillet over medium-high heat. stir in lamb, and cook 2 minutes, stirring constantly. stir in ginger and garlic. then stir in tofu, and cook until golden, about 4 minutes.
• stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. remove from heat. serve over cooked rice garnished with green onions and cashews.

char siu chicken

Ingredients

• Servings: 12
• 1 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 clove garlic, minced
• 1 tablespoon sriracha sauce
• 1 tablespoon
• 1 tablespoon red food coloring (optional)
• 1 teaspoon sesame oil
• 1/2 teaspoon chinese five-spice powder
• 1/8 teaspoon liquid smoke flavoring (optional)
• 12 skinless, boneless chicken thighs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• whisk brown sugar, soy sauce, hoisin sauce, honey, garlic, sriracha sauce, , food coloring, sesame oil, chinese five-spice powder, and liquid smoke together in a bowl; pour into a resealable plastic bag. add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 24 to 48 hours.
• preheat oven to 350 degrees f (175 degrees c). line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
• remove chicken from marinade and place on the rack in the prepared roasting pan.
• pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. remove from heat.
• bake chicken in the preheated oven, turning once and basting occasionally with marinade, until 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).

Chicken

Ingredients

• Servings: 4
• 1 (6.8 ounce) package spanish rice mix
• 1 tablespoon all-purpose flour
• 1 teaspoon poultry seasoning
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons margarine
• 3 skinless, boneless chicken breast halves, cut into bite size pieces
• 1 cup mixed nuts

Recipe

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


• prepare spanish rice mix according to package directions. keep warm.
• meanwhile, combine the flour, poultry seasoning, garlic powder, paprika, black pepper, and cayenne pepper in a large bowl. toss the chicken pieces in the seasoned flour to coat.
• heat the margarine in a large skillet over medium-high heat. add the chicken, and cook until lightly browned and almost cooked through. stir the nuts into the chicken; cook and stir until the chicken is cooked through and no longer pink in the middle. serve chicken on top of prepared spanish rice.

Sharyl's Spicy Chicken

Ingredients

• Servings: 4
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon hot hungarian paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon brown sugar
• 4 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup orange juice

Recipe

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


• combine the salt, pepper, hot paprika, cumin, cinnamon, and brown sugar in a small bowl. sprinkle the spices on the chicken using all of the spice mixture.
• heat oil in a large skillet over medium-high heat. cook the chicken in the hot oil for 4 minutes. turn the chicken, and lower heat to medium-low. pour in the orange juice; simmer until chicken is cooked through, about 7 minutes. serve the chicken with a bit of the pan sauce spooned over the each piece.

Chicago-inspired Italian Beef Sandwich

Ingredients

• Servings: 4
• 1 1/2 pounds boneless beef chuck, cut into 2-inch pieces
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 6 cloves garlic, sliced
• 2 tablespoons white vinegar
• 1 tablespoon dried oregano
• 1 1/2 teaspoons salt, or to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon freshly ground black pepper
• 1 bay leaf
• 1/4 teaspoon red pepper flakes, or to taste
• 3 cups chicken broth, or as needed
• 4 ciabatta rolls, sliced in half
• 1 cup chopped giardiniera (pickled italian vegetables)
• 2 teaspoons chopped fresh flat-leaf parsley

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• season beef with a pinch of salt and black pepper. heat vegetable oil in a heavy pot over high heat. cook and stir beef in hot oil until browned, 5 to 8 minutes.
• stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
• cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
• transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. use a wooden spoon to gently break meat into smaller chunks. cover pot with a lid or aluminum foil and keep warm.
• skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. cover pot with a lid or aluminum foil and keep broth warm.
• lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. place tops on sandwich. repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
• spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. serve sandwiches with hot broth for dipping.

spicy sausage and peppers over rice

Ingredients

• Servings: 2
• 1 cup brown rice
• 2 cups water
• 2 turkey sausage links, cut into 1-inch pieces
• 1 tablespoon minced garlic, or to taste
• 3/4 red onion, diced
• 1 green bell pepper, sliced
• 3/4 cup vegetable or chicken broth
• 1 cup grape tomatoes
• 2 tablespoons diced pimento
• crushed red pepper flakes to taste
• seasoning to taste
• black pepper to taste

Recipe

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


• pour brown rice and water into a small saucepan. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
• preheat a skillet over medium-high heat. add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. remove cooked sausage, then stir in garlic and onion. cook for a few minutes until the onion softens and begins to turn translucent. add green pepper and cook for 2 minutes.
• pour in half of the vegetable stock along with the tomatoes and pimiento. season to taste with red pepper flakes, seasoning, and pepper. cook until the liquid has almost completely evaporated. stir in sausage with remaining vegetable broth, and simmer until all is hot. serve sausage mixture over brown rice.

Easy Chicken And Rice With Mushrooms

Ingredients

• Servings: 4
• 1 1/4 cups uncooked white rice
• 2 1/2 cups water
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups milk
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (1 ounce) package dry onion soup mix
• 1 pound skinless, boneless chicken breast halves

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 30 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• preheat an oven to 350 degrees f (175 degrees c). whisk together the cream of mushroom soup, cream of chicken soup, and milk; set aside.
• place the mushrooms and half of the dry onion soup mix into a 9x13 inch glass baking dish along with the cooked rice. pour in half of the condensed soup mixture, and stir until thoroughly combined. even out the mushrooms in the baking dish, then place the chicken breasts on top. cover with the remaining condensed soup mixture, and sprinkle with the remaining dry onion soup mix.
• cover with aluminum foil, and bake in the preheated oven for 1 1/2 hours. remove the foil, and continue baking 15 minutes longer before serving.

steve's chicken korma

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground white pepper
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 cup chopped canned tomatoes
• 2 skinless, boneless chicken breast halves - cubed
• 1/4 cup chicken stock
• 2 tablespoons ground almonds
• 1/4 cup heavy cream
• 1/4 cup plain yogurt

Recipe

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


• heat the oil in a large skillet over medium heat. combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.
• combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.

Lovely Lemon Chicken

Ingredients

• Servings: 6
• 6 bone-in, skin-on chicken breast halves
• 4 lemons, cut in half
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 2 1/2 cups water, divided
• 1 cube chicken bouillon

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts, skin-side up, in baking dish. season chicken with 1/2 the salt, 1/2 the pepper, 1/2 the garlic powder, 1/2 the onion powder, and 1/2 the paprika, respectively. turn the chicken over and season with remaining salt, pepper, garlic powder, onion powder, the paprika, respectively. squeeze lemons over the chicken; discard lemons and add 1 cup water to the baking dish.
• bake chicken in the preheated oven for 30 minutes.
• stir remaining 1 1/2 cups water and chicken bouillon together in a saucepan; bring to a boil. pour bouillon mixture over chicken. flip chicken skin-side up. continue baking chicken in the oven until skin is golden and crispy, and the chicken is no longer pink at the bone and the juices run clear, about 45 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

malaysian barbecue chicken wings

Ingredients

• Servings: 2
• 12 chicken wings
• 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons oyster sauce
• 1/2 tablespoon garlic powder
• 1/2 teaspoon onion powder
• ground black pepper to taste
• 1 tablespoon dried basil

Recipe

• in a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. mix together. add chicken wings, cover and refrigerate overnight. stir together again the next day.
• lightly oil grill and preheat to high heat.
• remove wings from marinade and discard remaining marinade. grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

Curry-strawberry Chicken

Ingredients

• Servings: 4
• 1 1/2 cups russian salad dressing
• 2 tablespoons curry powder
• 3 tablespoons dry onion soup mix
• 1/4 cup strawberry jam
• 4 skinless, boneless chicken breast half - cut into bite-size pieces

Recipe

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


• mix salad dressing, curry powder, onion soup mix, and strawberry jam in a large bowl until smooth. place chicken breast into a 9x13 inch baking dish and pour the dressing mixture on top. cover and refrigerate overnight, or at least 1 hour before baking.
• preheat an oven to 375 degrees f (190 degrees c).
• uncover the baking dish. bake the chicken breasts in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Strawberry Balsamic Chicken

Ingredients

• Servings: 4
• 4 (8 ounce) containers strawberry yogurt
• 1/2 cup balsamic vinegar
• 1 tablespoon white sugar
• 1 tablespoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 4 skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 4 large strawberries
• 2 teaspoons minced fresh parsley
• 1 teaspoon minced fresh mint leaves
• 1 tablespoon balsamic vinegar (optional)

Recipe

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


• in a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. place chicken breast halves in a shallow baking dish, and pour the sauce over them. refrigerate for 1 hour, turning chicken over half way through.
• heat the olive oil in a large skillet over medium-high heat. scrape the marinade off of the chicken breasts, and place them into the hot oil. quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. remove from heat, and let rest for 3 minutes.
• while the chicken is cooking, transfer the marinade to a saucepan. bring to a low simmer over medium heat. remove stems from strawberries, and slice thinly so they will fan nicely. set aside.
• slice chicken breasts on the diagonal into 1/2 inch thick slices. place on serving plates, and sprinkle with lemon juice. spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. garnish with a sprinkle of fresh mint and parsley. if you really love balsamic vinegar, finish the dish off with an artful drizzle.

Easy Hawaiian Chicken Packets

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup bottled teriyaki sauce or marinade
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 onion, chopped
• 1 (20 ounce) can pineapple chunks, drained

Recipe

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


• preheat a grill for medium-high heat.
• lay out four squares of aluminum foil. place one piece of chicken in the center of each square. pour the teriyaki sauce over them, turning to coat. distribute equal amounts of the green and red peppers, onion and pineapple chunks amongst the chicken pieces. fold the foil up and seal tightly into packets.
• place the packets on the grill, and cook for about 20 minutes, or until chicken is no longer pink and juices run clear. i like to take one packet off the grill and check it before removing them all.

Greek Chicken Kozani

Ingredients

• Servings: 4
• 4 skinless chicken thighs
• 4 cups water
• 3 tablespoons olive oil
• 3 large red onions, halved, then sliced lengthwise
• 20 pitted prunes
• 1 1/2 tablespoons sweet paprika
• 2 bay leaves
• 1 tablespoon salt, or to taste
• ground black pepper to taste

Recipe

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


• place the chicken thighs and water into a saucepan. bring to a boil over high heat, then reduce heat to medium-low, and simmer 10 to 15 minutes. skim off any foam that floats to the surface.
• meanwhile, heat the olive oil in a large skillet over low heat. stir in the onions, and cook covered until soft and translucent, about 10 minutes. do not let the onions brown. add the chicken to the onions along with 3 cups of the cooking liquid. stir in the prunes, paprika, bay leaves, salt, and pepper. return to a simmer, cover, and cook until the prunes are tender and the flavors have combined, 15 to 25 minutes.

Stir-fry Chicken Lo Mein

Ingredients

• Servings: 6
• 1 (22 ounce) package tyson® grilled and ready® fully cooked frozen grilled chicken breast strips
• 2 cups sliced fresh mushrooms
• 2 tablespoons vegetable oil
• 2 cups frozen sweet pepper stir-fry
• 2/3 cup stir-fry sauce
• 1 pound linguine, prepared according to package directions

Recipe

Ready Time: 25 mins


• prepare grilled & ready® frozen grilled chicken breast strips according to package directions.
• meanwhile, in a large skillet, cook and stir mushrooms in hot oil for 4 minutes. add sweet pepper; cook and stir for 2 minutes. add chicken and stir-fry sauce; cook and stir until heated through. serve over hot cooked linguine.

Lovely Lemon Chicken

Ingredients

• Servings: 6
• 6 bone-in, skin-on chicken breast halves
• 4 lemons, cut in half
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 2 1/2 cups water, divided
• 1 cube chicken bouillon

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts, skin-side up, in baking dish. season chicken with 1/2 the salt, 1/2 the pepper, 1/2 the garlic powder, 1/2 the onion powder, and 1/2 the paprika, respectively. turn the chicken over and season with remaining salt, pepper, garlic powder, onion powder, the paprika, respectively. squeeze lemons over the chicken; discard lemons and add 1 cup water to the baking dish.
• bake chicken in the preheated oven for 30 minutes.
• stir remaining 1 1/2 cups water and chicken bouillon together in a saucepan; bring to a boil. pour bouillon mixture over chicken. flip chicken skin-side up. continue baking chicken in the oven until skin is golden and crispy, and the chicken is no longer pink at the bone and the juices run clear, about 45 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

chicken a la orange

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 tablespoon vegetable oil
• 2 1/2 cups orange juice
• 3 tablespoons cornstarch
• 1/2 cup hot water
• 3 tablespoons honey
• 1/4 teaspoon ground ginger

Recipe

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


• in a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. cook till juices run clear.
• add orange juice to the pan. when juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. mix ginger and honey together in a cup, and add to orange juice. cook until sauce is thick and slightly browned. serve.

Chicken And Chinese Noodles Casserole

Ingredients

• Servings: 6
• cooking spray
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 (10.75 ounce) can low-fat cream of mushroom soup
• 1 (10.75 ounce) can water
• 1/4 teaspoon garlic salt, or to taste
• ground black pepper to taste
• 1 roasted chicken, bones and skin removed, meat cut into cubes
• 1 (8.5 ounce) package chow mein noodles
• 1 (4 ounce) jar pimentos

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). prepare a casserole dish with cooking spray.
• heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until translucent, 5 to 7 minutes. add soup and water; stir. season the mixture with garlic salt and pepper.
• layer chicken into the bottom of the prepared casserole dish; top with chow mein noodles and pimentos. pour the mixture from the saucepan over the layers to cover.
• bake in preheated oven until completely heated through, 20 to 30 minutes.

Caryn's Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - pounded thin
• 6 oranges, juiced
• 3 tablespoons thinly sliced green onion
• ground black pepper to taste

Recipe

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


• hit the chicken fillets with a tenderizing mallet until they are slightly thinned out.
• put the orange juice, green onions and black pepper into a skillet over medium heat. don't cook over high heat, or the juice will burn and go bitter.
• poach the chicken in the juice mixture until it is firm and the juices run clear. this usually takes about 10 minutes, depending on the thickness of the filets. place the chicken on a serving plate and pour some of the juice mixture on top. serve.

Spicy Rice

Ingredients

• Servings: 10
• 2 tablespoons margarine
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 habanero peppers, chopped
• 3 pounds sirloin tips, thinly sliced
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon seasoned salt
• 3 tablespoons vegetable oil, divided
• 4 cups uncooked long grain rice
• 4 cubes chicken bouillon
• 8 cups water
• 1 teaspoon garlic powder
• salt and ground black pepper to taste

Recipe

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


• heat the margarine in a large heavy skillet. saute the onion, green pepper, red pepper and habanero peppers until onion is soft and translucent. remove from skillet and set aside. rub the beef and chicken with seasoned salt. heat 1 tablespoon oil in the skillet, and fry the meat until browned. remove from heat and set aside.
• heat 2 tablespoons oil in a large heavy skillet. fry the uncooked rice, stirring occasionally until lightly browned. stir in water and bouillon. stir in peppers and meat. season with garlic powder, salt and pepper. cover, and simmer for 20 to 25 minutes, or until rice is tender.

ginger orange glazed chicken wings

Ingredients

• Servings: 4
• 1/2 cup frozen orange juice concentrate, thawed and undiluted
• 3 tablespoons fresh lemon juice
• 1/4 cup hoisin sauce
• 1 tablespoon vegetable oil
• 1/4 cup sugar
• 3 tablespoons minced peeled fresh ginger
• 3 cloves fresh garlic, minced
• 2 pounds chicken wings
• 3 medium green onions, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 9 hrs 5 mins


• in a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. add chicken wings, seal, and shake to coat evenly. refrigerate overnight.
• preheat oven to 400 degrees f (200 degrees c). line a large baking sheet with aluminum foil.
• spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. transfer to serving platter, and garnish with green onions.

grilled chicken with peach sauce

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 pinch salt and ground black pepper to taste
• 2 cups peach preserves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 1 tablespoon finely chopped garlic
• 1 tablespoon dijon mustard
• 4 ripe peaches, halved and pitted

Recipe

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


• preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
• stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
• place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.