Game-Winning Drumsticks

Ingredients

• 15 chicken drumsticks
• 1 3/4 cups Swanson® Chicken Stock
• 1/2 cup Dijon-style mustard
• 1/3 cup Italian-seasoned dry bread crumbs

Directions

1. Place the chicken in a single layer into a 15x10-inch disposable foil pan.
2. Stir the stock and mustard in a small bowl. Pour the stock mixture over the chicken and turn to coat. Sprinkle the bread crumbs over the chicken. Cover the pan and refrigerate for 4 hours.
3. Bake at 375 degrees F for 1 hour or until the chicken is cooked through. Serve hot or at room temperature.

Spicy Hot Chicken Legs

Ingredients

• 12 chicken drumsticks
• 1 (5 ounce) bottle hot red pepper sauce
• 1/4 cup butter, cubed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt and pepper to taste
• 1 1/2 cups blue cheese salad dressing

Directions

1. Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

Chicken Salad Sandwiches

Ingredients

• 1/3 cup seedless red grapes, cut in half
• 1/4 cup finely sliced celery
• 2 tablespoons finely chopped onion
• 2 tablespoons dried cranberries
• 2 tablespoons golden raisins
• 1/3 cup reduced-fat salad dressing
• 2 tablespoons sliced natural almonds
• 3 leaves lettuce
• 6 slices multigrain bread, lightly toasted
• 1 (12.5 ounce) can HORMEL® Premium Chunk Breast of Chicken, drained

Directions

1. In large bowl, combine chicken, grapes, celery, onion, cranberries, raisins and dressing. Stir until well combined. Cover; refrigerate at least 1 hour.
2. Stir almonds into chilled chicken mixture.
3. Place lettuce on each of 3 slices bread. Top each with chicken mixture and remaining slices bread.

White Chicken Chili

Ingredients

• 1 medium yellow onion, chopped
• 6 cups water
• 1 teaspoon lemon pepper
• 2 teaspoons ground cumin
• 1 (15 ounce) can hominy, drained
• 1 (15 ounce) can Great Northern beans, drained and rinsed
• 1 (7 ounce) can white corn
• 1 tablespoon light olive oil
• 2 (10 ounce) cans HORMEL® Premium Chunk Breast of Chicken
• 6 HERB-OX® Chicken Flavored Bouillon Cubes
• 1 (4.25 ounce) can CHI-CHI'S® Diced Green Chilies, drained

Directions

1. In large saucepan or Dutch oven, heat oil over medium-high heat. Add onion. Cook 4 to 5 minutes or until softened. Add water, chicken, bouillon, cumin and lemon pepper. Bring to a boil; reduce heat to medium-low. Cover. Simmer 5 minutes.
2. Add hominy, beans, corn and chiles to saucepan. Cook 10 to 12 minutes or until hot and flavors are blended. Top with crushed tortilla chips and shredded cheese, if desired.

Southwest Chicken Pie

Ingredients

• 2 unbaked pie crusts
• 1/4 (8 ounce) package shredded Cheddar cheese
• 1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 1/2 cup uncooked instant rice
• 1 (15 ounce) can black beans, drained
• 1 cup cooked corn
• 1 (2.25 ounce) can sliced black olives, drained
• 1 cup sour cream
• 3/4 cup prepared salsa
• 3/4 (8 ounce) package shredded Cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside.
3. In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust.
4. Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes.
5. Allow the pie to sit for 10 minutes before serving

Apricot-Glazed Chicken

Ingredients

• 1 1/2 tablespoons butter
• 4 skinless chicken thighs
• 1/2 onion, sliced
• 1 (15 ounce) can apricot halves, drained
• 1 tablespoon chili sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper

Directions

1. Melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. Remove the chicken thighs and set aside. In the hot skillet, cook and stir the onions until softened, about 5 minutes.
2. Pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. Pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. Simmer the sauce until slightly thickened, about 5 minutes. Return the chicken thighs to the sauce, and spoon sauce over the chicken. Simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. Serve chicken topped with sauce.

Beer Can Chicken

Ingredients

• 1/3 cup brown sugar
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 teaspoons dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 (12 fluid ounce) can beer
• 1 (3 pound) whole chicken

Directions

1. Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
2. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
3. Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

BBQ Beer Can Chicken

Ingredients

• 2 cups cherry wood chips
• 2 (12 fluid ounce) cans beer, half full
• 1/2 cup dark brown sugar
• 1/2 cup kosher salt
• 1/2 cup paprika
• 1/4 cup ground black pepper
• 1 teaspoon cayenne pepper
• 1/4 cup vegetable oil
• 2 (3 pound) whole chickens

Directions

1. Soak wood chips in water for at least 1 hour.
2. Preheat an outdoor grill for indirect medium heat, about 350 degrees F (175 degrees C).
3. Mix together dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl. Place two half full cans of beer on a baking sheet. Spoon 1 teaspoon seasoning mix into each can. Be careful, this will make the beer foam up and out of the can.
4. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub each chicken with 2 tablespoons vegetable oil. Rub the remaining seasoning mix over the entire chicken, inside and out. Fit each chicken over a can of beer with the legs on the bottom; keep upright.
5. Drain the wood chips and place them with the coals or in an aluminum pan on or under the grill grate as directed by the grill's manual. Place the two chickens, standing on their cans directly on the grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Mediterranean Chicken and Orzo Salad In Red Pepper Cups

Ingredients

• 1/2 pound uncooked orzo pasta
• 1/4 cup olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grape tomatoes, cut in half
• 1/4 cup black olives, cut in half lengthwise
• 2 ounces crumbled feta cheese
• 1 grilled chicken breast half, diced
• 2 red bell peppers, cut in half lengthwise and seeded
• 4 sprigs fresh oregano

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

Japanese Chicken Wings

Ingredients

• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• SAUCE
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup white sugar
• 1/2 cup white vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut wings in half, dip in egg and coat with flour.
3. Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
4. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Caramelized Baked Chicken

Ingredients

• 3 pounds chicken wings
• 2 tablespoons olive oil
• 1/2 cup soy sauce
• 2 tablespoons ketchup
• 1 cup honey
• 1 clove garlic, minced
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized

Super Crunch Oven Cooked Honey Dipped Wings

Ingredients

• 2 cups buttermilk
• 2 tablespoons hot pepper sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 20 chicken wings, separated at joints, tips discarded
• 3 cups cornflakes cereal, crushed
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• salt and black pepper to taste
• 1 cup honey
• 1 tablespoon crushed red pepper flakes

Directions

1. Whisk together the buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder in a bowl; pour into a resealable plastic bag. Add the chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
2. Preheat an oven to 400 degrees F (200 degrees C). Grease two baking sheets with nonstick cooking spray.
3. Combine the crushed cornflakes, flour, cornmeal, and salt and pepper to taste in a bowl. Remove the chicken wings from the marinade, and squeeze off excess. Discard the remaining marinade. Press the wings into the cornflake mixture and place onto the prepared baking sheets. Spray the top of the wings with nonstick cooking spray.
4. Bake in the preheated oven until the meat is no longer pink and is pulled easily from the bone, 30 to 40 minutes. While the chicken is cooking, stir together the honey and red pepper flakes in a small saucepan over medium heat until the honey thins. Keep warm until the wings are ready. Once the chicken has cooked, place the wings into a large mixing bowl and drizzle with the honey sauce. Toss until evenly coated. Now you will have a big pile of hot, crunchy, spicy, sticky wings.

Craig's Mystic Wings

Ingredients

• 1 (18 ounce) bottle honey teriyaki barbeque sauce
• 1/2 cup Worcestershire sauce
• 1/4 cup honey
• 3 dashes liquid smoke flavoring
• 1 1/2 tablespoons grated fresh ginger
• 6 cloves crushed garlic
• 8 habanero peppers, seeded and minced
• 4 green chile peppers, chopped
• 3 tablespoons finely grated raw horseradish
• 18 chicken wings, separated at joints, tips discarded

Directions

1. In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.
2. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.
3. Preheat grill for low heat.
4. Lightly oil grate. Discard marinade, and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving, and stir in the remaining sauce. Set to the Low setting to keep chicken warm while serving.

Restaurant-Style Buffalo Chicken Wings

Ingredients

• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings

Directions

1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Greek Chicken Pasta

Ingredients

• 1 pound uncooked pasta
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1/2 cup chopped red onion
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

White Cheese Chicken Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Andouille and Chicken Creole Pasta

Ingredients

• 1/2 pound andouille sausage, diced
• 2 skinless, boneless chicken breast halves - cut into strips
• 3 tablespoons Creole seasoning
• 2 tablespoons margarine
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 8 ounces fresh mushrooms, sliced
• 4 green onions, chopped
• 1 (14.5 ounce) can fat-free chicken broth
• 1 cup 2% milk
• 2 teaspoons lemon pepper
• 2 teaspoons garlic powder
• 1/4 cup cornstarch
• 1/2 cup cold water
• 1 (16 ounce) package linguine pasta

Directions

1. Heat a large skillet over medium-high heat. Cook sausage and chicken with the Creole seasoning until the meat is about halfway done. Add the mushrooms, green onion, green pepper and red pepper. Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
2. Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce the heat to medium-low. (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved - I like to use a coffee mug. Stir into the skillet. Cook, stirring gently, until the sauce returns to a boil. Boil for one minute, then remove from heat and set aside. Serve hot over cooked pasta.
3. Place pasta in a large pot of lightly salted water. Boil for 8 to 10 minutes, or until pasta is al dente. Drain.

Italian Penne Pasta Salad

Ingredients

• 1 cup Marzetti® Asiago Peppercorn Dressing
• 1 pound penne pasta, cooked, drained and cooled
• 1 1/2 pounds grilled or roasted boneless, skinless chicken breast, sliced
• 8 ounces feta cheese, crumbled
• 1 (16 ounce) jar pitted kalamata olives, halved
• 1 teaspoon dried oregano or Italian seasoning
• 6 sundried tomatoes packed in oil, diced
• 2 medium roasted sweet peppers (in jar) packed in water, sliced thin
• 1 (6 ounce) package baby spinach leaves, cleaned

Directions

1. In large bowl, combine all ingredients with Marzetti Asiago Peppercorn Salad Dressing. Toss well. Serve. Store remaining portion, covered in the refrigerator.

Basic Chicken Stock

Ingredients

• 1 pound chicken parts
• 1 large onion
• 3 stalks celery, including some leaves
• 1 large carrot
• 1 1/2 teaspoons salt
• 3 whole cloves
• 6 cups water
• 1/4 cup cold water (optional)
• 1 egg

Directions

1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
2. Remove chicken and vegetables. Strain stock. Skim fat off the surface.
3. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Boneless Buffalo Wings

Ingredients

• oil for deep frying
• 1 cup unbleached all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 egg
• 1 cup milk
• 3 skinless, boneless chicken breasts, cut into 1/2 inch strips
• 1/4 cup hot pepper sauce
• 1 tablespoon butter

Directions

1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Rotisserie Chicken

Ingredients

• 1 (3 pound) whole chicken
• 1 pinch salt
• 1/4 cup butter, melted
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/4 tablespoon ground black pepper

Directions

1. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Grilled Chicken Salad with Seasonal Fruit

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1/2 cup pecans
• 1/3 cup red wine 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

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. 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.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Easy Chicken Fajita Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into strips
• 1 (1.27 ounce) packet fajita seasoning
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 poblano pepper, cut into thin strips
• 1 large onion, cut into thin strips
• 1 (14.5 ounce) can fire roasted diced tomatoes
• 1 (15 ounce) can seasoned black beans
• 1 (14 ounce) can chicken broth
• 1 dash hot sauce
• salt and pepper to taste

Directions

1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
3. Season the soup with hot sauce, salt, and pepper to taste before serving.

Cobb Salad

Ingredients

• 8 slices bacon
• 3 eggs
• 1 head iceberg lettuce, shredded
• 3 cups chopped, cooked chicken meat
• 2 tomatoes, seeded and chopped
• 3/4 cup blue cheese, crumbled
• 1 avocado - peeled, pitted and diced
• 3 green onions, chopped
• 1 (8 ounce) bottle Ranch-style salad dressing

Directions

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Divide shredded lettuce among individual plates.
4. Evenly divide and arrange

Curried Chicken Tea Sandwiches

Ingredients

• 2 cups cubed, cooked chicken
• 1 medium unpeeled red apple, chopped
• 3/4 cup dried cranberries
• 1/2 cup thinly sliced celery
• 1/4 cup chopped pecans
• 2 tablespoons thinly sliced green onions
• 3/4 cup mayonnaise or salad dressing
• 2 teaspoons lime juice
• 1/2 teaspoon curry powder
• 12 slices bread
• Lettuce Leaves

Directions

1. In a bowl, combine the first six ingredients. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3-in. heart-shaped cookie cutter. Top with lettuce and chicken salad.

Fast Chicken Soup Base

Ingredients

• 2 quarts chicken broth
• 1 quart water
• 1 store-bought roast chicken
• 3 tablespoons vegetable oil
• 2 large onions, cut into medium dice
• 2 large carrots, peeled and cut into rounds or half rounds, depending on size
• 2 large stalks celery, sliced 1/4 inch thick
• 1 teaspoon dried thyme leaves

Directions

1. Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.
2. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
3. Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

Boiled Chicken

Ingredients

• 1 (3 pound) whole chicken
• 1 large onion, halved - unpeeled
• 3 carrots, cut into chunks - unpeeled
• 2 stalks celery, cut into chunks
• 1 tablespoon whole peppercorns
• water to cover

Directions

1. Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.

Fruity Curry Chicken Salad

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Mulligatawny Soup I

Ingredients

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Directions

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

Holiday Chicken Salad

Ingredients

• 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

Dnsirectio

1. 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.

Southwestern Egg Rolls

Ingredients

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Directions

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Creamy Chicken and Wild Rice Soup

Ingredients

• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

Directions

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes

Catherine's Spicy Chicken Soup

Ingredients

• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Directions

1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.