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.

PASTINA - "ITALIAN PENICILLIN"

4 Cups chicken broth
6 Cups water
1-2 TBL chicken bouillon
3 celery ribs cut in half
3 carrots peeled and cut in half
6 whole garlic cloves
1 whole onion quartered, yellow or white
Pastina
Fresh Grated parmesan

Bring bouillon, water and all the veggies to a boil

Cover and turn to medium low heat and simmer for 45 minutes

Add softened veggies with 1-2 cups of the cooking liquid to a blender and blend until smooth

Once silky-smooth pour back into pot and mix all together

Cook your favorite pastina separately and put some in each mug/bowl

Cover with the broth mixture

Top with parmesan



Optional mix ins
A few whole peppercorns
Salt
1-2 cups of tomato sauce
A little cayenne pepper to kill parasites and chest infections
Shredded cooked chicken breast
A drizzle of olive oil
Parsley, fresh or dried

PARMESAN RANCH CHICKEN

4-6 chicken breasts, pounded thin
1/2 cup mayo
1/2 cup yogurt or sour cream
1 cup parmesan, fresh grated, not canned
2 TBL ranch seasoning
S&P to taste

Lay chicken in a 9x13 baking dish
Mix the remaining ingredients and top each breast evenly
Bake uncovered 400 degrees for 20-25 minutes until 165 degrees internal
Broil 2-5 minutes if you desire a more browned top

Sprinkle with parsley if desired

CHICKEN and STUFFING 2 WAYS

OVEN BAKE or CROCK POT INSTRUCTIONS BELOW

INGREDIENTS and QUANTITY ARE THE SAME FOR BOTH

2-2.5 lbs chicken breast cut into bite size pieces
Swiss cheese (optional)
1 cup sour cream
2 cans cream of . . . soup
1 tsp season salt or Cajun seasoning
2 boxes stove stop stuffing
1/2 can water (only when baking)

IF BAKING
In a 9x13
Put your chicken breast pieces
Top with Swiss is using
Mix together, sour cream, soup and seasoning then pour over top
Mix water with stove top to moisten then pour over sour cream mix
Cover tightly with foil to trap steam
Bake at 375 degrees 40-45 minutes until chicken is 165 degrees internal.


IF USING CROCK POT
Place chicken in crock

Top with Swiss if using

Mix together, sour cream, soup and seasoning and pour over top
Sprinkle stuffing in dry
Cook on low 5-6 hours or high 3-4 hours

VARIATION

Add frozen mixed veggies on top of chicken before cheese and sauce to change it up.

JALAPENO POPPER CHICKEN

4 Chicken breast halves, pounded thin
8 oz cream cheese
4-5 diced jalapenos, or a 4 oz can
1/2-1 tsp cajun seasoning
Sharp Cheddar cheese, to taste
Bacon Crumbles, to tast

Put the chicken in a baking dish
Mix the cream cheese, jalapenos and seasoning together then top each breast
Sprinkle with cheese
Bake at 350 degrees 25-30 minutes until internal temp is 165 degrees.
Sprinkle with bacon crumbles

SAUSAGE BALLS

1 (11.36-oz.) package Red Lobster Cheddar Bay Biscuit Mix
1 (8-ounce) package cream cheese, softened
1 1/4 cups sharp cheddar, shredded
1 pound breakfast sausage, uncooked

Instructions

Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper; set aside.

In a large mixing bowl, add biscuit mix and seasoning pack (1 package), cream cheese (8-ounce), sharp cheddar (1 1/4 cups), and uncooked sausage (1 pound).

Using a hand-held electric mixer, beat until mixture is evenly combined.

Using a cookie scoop, shape into 1-inch balls, squeezing sausage balls so they hold their forms. Place on baking sheet.

Place the baking sheet in the refrigerator for 15-20 minutes.

Bake in the preheated oven, until brown, about 20 to 25 minutes or until the internal temperature reached 160°F when measured with an instant-read thermometer. Best served warm.

You should get about 45 balls.

You can keep warm in a crockpot once cooked.  Just put paper towel on bottom first and under lid to catch all the extra moisture.

PULLED BUFFALO CHICKEN SANDWICHES

2 lbs chicken breasts
1 tsp garlic powder
1 tsp onion powder
4 TBL butter
1 cup Franks Red Hot Sauce
2 TBL ranch seasoning
salt and pepper to taste

Put all in crock pot on low for 8 hours
Shred and serve on buns with blue cheese slaw (recipe on blog)

PULLED BBQ CHICKEN SANDWICHES

2 lbs boneless skinless breasts
1 tsp garlic powder
1 tsp onion powder
2 cups your favorite bbq sauce
1 TBL Worstershire sauce
2 TBL apple cider vinegar
1/4 cup brown sugar
Salt and pepper to taste
Cook all in crock pot on low 8 hours

Shred and serve on buns with blue cheese slaw (see recipe on blog)

MISSISSIPPI ROAST DIP

16 oz sour cream
1/2 cup mayo
1 envelope ranch dip
1 envelope either aujus or onion soup mix
1/2 tsp black pepper
1/2 tsp garlic powder
3/4 cup finely diced pepperoncini peppers
2-4 TBL pepperoncini brine, to desired thickness

Serve with chips

BLUE CHEESE SLAW

Perfect for topping buffalo or bbq chicken sandwiches

10oz slaw mix or shredded cabbage
1 TBL dry minced onion
2-3 TBL blue cheese crumbles
1/4 cup mayo
2 TBL sour cream
1 TBL apple cider vinegar
1/2 tsp sugar
1-2 tsp ranch seasoning, to taste
1/4 tsp celery seed
salt and pepper to taste

Mix all together and chill 1 hour for flavors to blend.

GARLIC BUTTER CHICKEN

4 half boneless skinless breasts
8 TBL butter, cut into pats
1 tsp paprika
6 cloves, fresh garlic
Salt & pepper to taste

Put everything into crock and cook on low for 6-8 hours.
Shred and serve with rice, potatoes or noodles.

GARLIC PARMESAN GREEN BEANS

An easy side dish since you just add as much as your heart desires for each ingredient

FROZEN CUT GREEN BEANS

EXTRA VIRGIN OLIVE OIL

GARLIC POWDER

SALT AND PEPPER

GRATED PARMESAN CHEESE

On a sheet pan, drizzle frozen cut green beans with olive oil. Then sprinkle with garlic powder, salt and pepper to taste. Mix well the roast at 400 degrees for 35-40 minutes.

Remove from oven, sprinkle with grated parmesan to taste and serve.

TOMATO CRACKER SALAD

Serves 2

2 Tomatoes seeded, diced and patted dry

1/4 cup Mayo

20 saltine crackers, crushed into large pieces

Salt and Pepper to taste

Mix all together just before ready to eat.

If crackers get too soft, just break some more over the top.

optional

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 TBL apple cider vinegar

1/2 cup grated cheddar cheese

ANGEL RICE CHICKEN

Mix together and put into a greased 9x13 pan
1 cup long grain rice
1 lb. boneless skinless chicken breast cut into bite size cubes
1/2 cup chicken broth
1/2 cup sour cream
2 cans cream of . . . . .
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp season salt

Top with
1/2 cup grated parmesan
2 TBL melted butter

Bake covered for 35 minutes at 375 degrees

Remove foil
Add 1 cup mozzarella


Bake uncovered 10 minutes.

To cook in crock pot

Add all to the crock except mozzarella and cook on low 6 hours.

Top with mozzarella cook 10-15 minutes for cheese to melt.