Famous Chicken Wings

This recipe comes from my dad's mom, Grandma Sharron. They are surely famous in our family. My mom made them for us while we were growing up. This was the first time I had made them on my own. They turned out pretty yummy. This is the only recipe that I have where I fry something. I normally dont like fried food.

Famous Chicken Wings

Ingredients:

2 ½ lbs. chicken wings or drummets

2 tsp. garlic salt

Cornstarch

Eggs

Oil

¾ c. sugar

½ c. rice vinegar

¼ c. pineapple juice

3 T. ketchup

1 T. soy sauce

1 T. accent

Directions:

Sprinkle in garlic salt, let sit for 2 hrs in the fridge.

Roll in cornstarch, then eggs(whisked together) then fry in oil till medium brown.

Mix everything else Together. Lay chicken on pan. Cover in sauce.

Cook at 325 for one hour. Turn 4 times (To cook each quarter). Every time I turn them I get a spoon and spoon the sauce onto the chicken.

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Eric's Hot Wings

The first thing that my husband said when I took a picture of his wings the other night was.."Sweet, I made the blog". These were a hit at our BYU Football party.

• 3 1/2 pounds chicken wings, tips discarded
• 1 teaspoon cayenne pepper (add more if you can stand it)
• salt and ground black pepper to taste
• 1 cup honey
• 1/2 cup butter, melted
• 1/2 cup hot sauce

1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.
3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.
4. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.

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Cream Cheese Bacon Chicken

My husband loves Chicken Cordon Blue, so I figured I would try this next recipe that I found at Sunday Baker.

Cream Cheese Bacon Chicken
4 chicken breasts
1/2 block soft cream cheese
fresh chives
bacon strips (about 10)
salt to taste
2-4 T. butter

Cream Sauce
1/2 c. water
3T. butter
2 chicken bouillon cubes
1 c. heavy cream
1 clove minced garlic
1/2 c. shredded Parmesan
salt and pepper to taste
1 T. cornstarch

Put the chicken into a gallon-size Ziploc and pound to about 1/8" thickness:



Mix together the chopped chives (about 2 T.) and the soft cream cheese. Spread about a T. or so onto each flattened chicken breast. Top with a few small pats of butter:



Roll up the chicken and wrap a couple of bacon slices around. Secure with a toothpick:


Lay the rolls in a greased baking dish and sprinkle with a dash of salt. Put into a 375 degree oven for about an hour, or until juices run clear, uncovered. (you can broil the last few minutes if you want the bacon really crisp).


While that's baking, it's time to make the sauce. In a saucepan, over medium heat, add the butter, water and chicken bouillon cubes. Heat to a boil, dissolving the cubes. Add the heavy cream, bringing back to a soft boil for about 1 minute. Add the cheese, garlic, salt and pepper. If you would like your sauce thick, in a small bowl mix together 1 T. cornstarch with 4 T. hot water. Add this mixture to the cream mixture, whisking over the heat. It will immediately start to thicken. Remove from heat.


When the chicken is done, serve with the delicious sauce poured over the top. I also serve linguine pasta on the side with the sauce. Ohhh, so good!

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Chicken Enchiladas

Recipe created by Cristina Ferrare

These chicken enchiladas make a great family meal—and they're simple to make!

Ingredients:

• 16 ounce bottle or can enchilada sauce
• 6 low-fat or fat-free tortillas
• 1 jar salsa
• 2 cans refried beans
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup shredded sharp Monterey Jack cheese
• 1/2 cup low-fat sour cream
• 1/4 cup kalamata olives , pitted
• 1 jalapeño , chopped and seeded
• Roasted Chicken

Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.

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Roasted Chicken

Ingredients:

Roasted Chicken:

• 2 chickens , 4 1/2 to 5 pounds each
• 6 lemons
• A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well

Marinade for one chicken:

• 1 cup Dijon mustard
• 1/2 cup soy sauce
• 1/2 cup juice from fresh lemon (don't discard lemon rinds)

To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.

To make roasted chicken: Preheat oven to 425°.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.

Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.

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Lemon Chicken Crossaints

Meat Mixture:
3 lbs. chicken, cooked & cubed
½ t. salt
½ t. pepper
2 T. green onions, chopped
Refrigerated crescent rolls
4 T. butter
1 pkg. (8 oz.) cream cheese
4 T. milk
Dash of garlic salt and lemon pepper

Mix all ingredients together except crescent rolls. Put chicken mixture on wide edge of rolls. Roll into crescent shape. Bake for 20 minutes at 375 or until golden brown. Serve with rice and lemon sauce:

Lemon Sauce
1 c. sour cream
1 can cream of chicken soup
1-2 T. lemon juice
Salt & pepper

Simmer until warm and combined. Serve over rice.

****I Love this dinner. I have another recipe that I called Chicken Pillows, and I thought I loved that one until I tried the Lemon Chicken Croissants. This dish had a lot more flavor than any of the others that I have seen. ****

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Sweet N Sour Chicken

By: Laura May

Ingredients:

4 skinless chicken breasts, cooked and cut into 1 in. cubes

Celery, Bell Pepper, Onion or Pineapple

(Whatever you want with yours)

2 c. Ketchup

2 c. brown sugar

2 T. Mustard

2 T. Worcestershire Sauce

2 T. Soy Sauce

Directions:

Cook the Chicken, pineapple and bell pepper.

Mix all ingredients except the first two in a small bowl

Pour sauce over chicken mix in a sauté pan and cook until warm.

Serve over rice.

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Crock-pot Cream Cheese Chicken

By: Tamber McAllister

Ingredients:
1 envelope Italian Herb Chicken Seasoning
½ c. butter/margarine
1 can Cream of Chicken soup
1 8-oz cream cheese
6 chicken breast halves


Directions:
•Turn crock-pot on high. Melt butter, then mix in dressing.
•Put Chicken into crock-pot and coat with Mixture. Then Place remaining ingredients inside.
•Cover and cook on high for 2-4 hours. Take out chicken and shred with 2 forks
•Remove sauce from crock-pot and allow to cool. Place in resalable freezer bag.
•Freeze. To serve, thaw to bubbling hot and serve over potatoes, rice or hot buttered noodles.

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Italian Chicken Strips

By: Tamber McAllister (altered from Paula Dean)

Ingredients:
1 cup seasoned bread crumbs
1/2 c up freshly grated Parmesan
11/2 teaspoons dried thyme
11/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pinch ground red pepper
8 boneless chicken breast halves, cut into 1/2-inch strips
1/2 cup (1 stick) melted butter (I use egg whites when wanting healthier meal)
Marinara sauce or honey mustard, for dipping


Directions:
1. Preheat Oven to 400 deg.
2. Place all of the seasonings in a pie place and mix together. Dip the chicken strips into the melted butter and then into the Italian seasoning.
3. Place on a baking sheet. Cook for 20 minutes or until chicken is cooked all the way through. Serve with marinara or honey mustard sauce
 

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Chicken Con Broccoli Pasta

Ingredients:
1 lb. chicken breasts
2 t. olive oil
1 lb. orecchiette, bowtie or Penne pasta
1 quart heavy whipping cream, half and half or
whole milk
½ c. butter
4 t. minced garlic
4 t. cornstarch
2 c. broccoli florets
Salt to taste
Ground black pepper to taste
½ c. Parmesan cheese
Spice Mixture
1-2 t. dried basil, parsley, and rosemary
1/2 t. Red pepper flakes salt and pepper to taste

Directions:
Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside. Cook pasta in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot. Stir
butter and garlic into a sauté pan. Cook until garlic caramelizes, then add the cream and the cornstarch on medium heat till it thickens to a sauce and add to
the pasta. Stir chicken, and broccoli into the pasta. Simmer until pasta are done, and remove from heat. Sprinkle with Parmesan cheese, and season with salt
and pepper to taste.

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