CHICKEN FOR EVERYTHING

PREHEAT OVEN TO 425
RUB CHICKEN LIBERALLY WITH OIL
SEASON AS DESIRED
BAKE COVERD 20 MINUTES
BAKE UNCOVERED 20
DONE ONCE INTERNAL TEMP IS 165


THROW IN ANY RECIPE THAT REQUIRED COOKED CHICKEN

JERSEY MIKE'S CHICKEN SALAD

4 cups finely diced chicken
1 cup diced celery
1 tsp black pepper
1/2 cup mayo
Mix well and serve on buns, lettuce leaves or crackers

**See post for CHICKEN FOR EVERYTHING for perfectly baked chicken

For this salad I like to season with black pepper, seasoning salt (Johnny's), garlic seasoning (Johnny's)

DIRTY SPAGHETTI

1 cup mixed diced, green pepper, red pepper, onion, cut very fine

1 lb ground meat (1 lb. beef, 1 lb sausage or 1/2 lb of each)

1 tsp garlic powder

1 TBL cajun season

3 minced garlic cloves

3 oz tomato paste

2 TBL worstershire

4 TBL flour

3 cups beef stock

1 lb. cooked spaghetti

Sauté veggies until soft

Add meat, brown and crumble

Add all garlic powder, cajun seasoning, garlic, tomato paste & worstershire. Cook with meat for 5-8 minutes

Sprinkle in flour and cook for about 5 minutes to cook out the raw flour taste.

Whisk in stock and cook down until a thick gravy

Toss in spaghetti and enjoy

BBQ CHIP CHICKEN

8 oz BBQ chips crushed into small bits in the bag
2 lbs boneless chicken in strips, nuggets or think cutlets

Marinade the chicken in one of the following for at least 4 hours
Shake in the chips to coat
Place on a cooling rack in a baking pan
Bake 30 minutes on 375degrees flipping the chicken at 15 minutes

Marinade #1
1 Cup Mayo
3 TBL Dijon Mustard
Garlic Powder, Onion Powder and Black Pepper to your desired preference

Marinade #2
1 Cup BBQ Sauce
3 TBL Mayo
Garlic Powder, Onion Powder and Black Pepper to your desired preference

PIZZA SAUCE

15oz Tomato Sauce

6oz Tomato Paste

2 TBL Italian Seasoning

1 TBL Oregano

1/2 tsp each: garlic powder, onion powder, garlic salt, black pepper

1 tsp Sugar

BAKED LEMON CHICKEN AND ORZO

3 Cups Chicken Broth

1 tsp salt

1 tsp black pepper

1-2 tsp lemon pepper, plus enough to sprinkle over top after assembled

1 tsp dried thyme

1/2 tsp cumin

1 TBL cornstarch

Zest of 2 lemons

1/2 cup lemon juice

2 cups orzo

1 garlic clove

4-6 chicken breasts thin cut or pounded (can also cut into bite size cubes, see note below)

4 TBL butter cut into chunks

Lemon slices, optional

Paprika, optional

Put all but chicken, butter and lemon slices in 9x13 pan. Mix well to incorporate everything together.

Top with chicken breasts butter chunks and more lemon pepper and paprika if using for color.

Top with lemon slices

Bake uncovered at 375 degrees for 35-40 minutes until internal temp is 165.

Note: if using chicken chunks, you can stir everything together, then top with butter, lemon pepper and lemon slices.

STICK OF BUTTER RICE - BAKED

1 cup uncooked long-grain white rice (jasmine or basmati optional)
1 can (10–10.5 oz) condensed French onion soup
1 can (10–10.5 oz) beef consommé or broth
1 stick (½ cup) unsalted butter, sliced into pats

8oz sliced mushrooms, optional but delicious
Season with your heart: garlic powder, black pepper, fresh herbs, or cheese for variations

Preheat the oven to 400° and lightly grease an 8×8 or 9×9-inch baking dish.

Combine all ingredients into the prepared pan

Stir gently to distribute evenly.

Cover and bake: Seal the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes.

Rest and fluff: Let the rice sit for 5 minutes, then fluff with a fork before serving.