Honey-Lemon Glazed Grilled Chicken Wings

Ingredients

2 lbs chicken wings, sections

1/4 cup Old Bay Seasoning

SAUCE

• 1 lemon, juice and zest of
• 1 1/2-2 cups homemade stock or canned chicken broth
• 2 green onion, chopped
• 1-2 garlic clove, chopped
• 1 teaspoon canadian steak seasoning (the dry shake kind)
• 1 tablespoon steak sauce
• salt (go easy, the broth may be salty, you can always add more later)
• black pepper
• 1/4 teaspoon cayenne pepper (omit for milder sauce) (optional)
• 1/2 teaspoon dry mustard
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch

One Skillet Cheesy Chicken and Rice

Ingredients

3 tablespoons butter

1 lb boneless skinless chicken breast, cut into 1-2-inch pieces

1/2 medium yellow onion

2 garlic clove, chopped

1 1/2 cups white rice

1 cup mild enchilada sauce

2 cups chicken stock

1 tablespoon cumin

1/2 teaspoon salt

1 pinch red pepper flakes (more if you like hotter foods)

1 1/2 cups cheddar cheese

sour cream (optional)

chopped cilantro (optional)

Directions

1. Melt butter in a large skillet over medium heat.
2. Add onions, garlic and chicken. Stir occasionally. Cook for 4-5 minutes until chicken cooked almost all the way through.
3. Add rice and toast for 3-4 minutes.
4. Add chicken stock, enchilada sauce, cumin, red pepper flakes and salt.
5. Bring to boil, reduce heat to low and cover with a tight fitting lid.
6. Cook, covered, 20 minutes or until liquid is absorbed. Turn off heat.
7. Spread cheese over the top, replace cover and let sit for 5 minutes.
8. Top with sour cream and chopped cilantro when serving.

Oven-Fried Parmesan Chicken

Ingredients

2 lbs chicken breast (cut in half)

1 egg, slightly beaten

3 tablespoons milk

1/2 cup parmesan cheese

1/4 cup breadcrumbs

2 tablespoons butter, melted

Directions

1. Preheat oven to 375© F. In a shallow dish, Combine egg & milk. In another dish, combine parmesan cheese & bread crumbs.
2. Dip chicken into egg mixture; coat with bread crumbs. Arrange in a greased baking dish, so that pieces are not touching. Drizzle chicken with melted butter.
3. Bake for 45 to 55 minutes or until chicken is no longer pink. Enjoy!

Chicken and Leeks

Ingredients

4 slices bacon, chopped into pieces

4 boneless skinless chicken breast, chopped into 1 inch strips

1 pinch salt

1/4 teaspoon fresh ground black pepper

2 garlic clove, minced

2 leek, sliced into 1/4 inch thick discs

1/4 cup white wine

1 tablespoon mustard (Dijon preferred)

1/4 teaspoon dried marjoram

1/4 teaspoon dried basil

1/2 cup cream

1 teaspoon cornstarch

Directions

1. Heat medium saucepan over medium heat.
2. Add bacon and cook till some of the fat has melted.
3. Add chicken, salt, pepper, and garlic. Saute till chicken is cooked, and begins to brown.
4. Add leeks, mustard, herbs, and white wine, stir well.
5. Cover saucepan and continue to saute till leeks begin to soften.
6. Turn heat to med/low and leave to simmer for about 20 minutes, stirring occasionally.
7. A few minutes before serving add cream and heat through.
8. Thicken with cornstarch if desired.
9. Serve over rice or noodles with a green salad on the side.

Boston Beanwich

Ingredients

2 slices bread

1/4 cup baked beans with molasses, drained

2 slices bacon, crumbled

1 slice American cheese

1 teaspoon mustard

1 tablespoon butter or margarine

Directions

1. Butter one side of one slice of bread.
2. Spread the other side of the bread with the beans.
3. Top with a slice of American cheese.
4. Spread the second slice of bread with the mustard, and put it mustard side down.
5. Butter the top of the bread, and on a griddle or frying pan, cook the sandwich until the beans are hot, cheese is melted slightly and the sandwich is nicely browned.

Cobb Salad

Ingredients

1 1/2 cups diced cooked turkey or chicken

1 1/2 cups diced cooked ham

6 slices bacon, cooked and diced

4 hard-boiled egg, chopped

1 avocado, diced

2 tablespoons blue cheese

1/2 cup chopped green onion

1 1/2 cups grated monterey jack cheese

Directions

1. Set up 6 large salad bowls by lining with lettuce.
2. Starting with the poultry, put a 'strip' of the meat down each salad bowl, dividing between all 6.
3. Do this with the poultry, then the ham, the eggs, the bacon.
4. Sprinkle the avocado, the blue cheese, the onion and the Jack over the top.
5. The idea is to make this salad restaurant beautiful.
6. Serve with a variety of salad dressings.

Avocado Cashew Enchiladas

Ingredients

2 Hass avocado

1 lime, juice of

4 green onion, minced

1/4 cup parsley, chopped finely

1/4 cup cilantro, chopped finely

1 small jalapeno, chopped finely

1 cup cashew, toasted and chopped finely

1/2 cup sour cream or yogurt

1 garlic clove, minced

8 corn tortilla

1 (15 ounce) jar enchilada sauce

1 cup monterey jack cheese, grated

Directions

1. Mash avocados and add lime juice.
2. Add green onions through garlic, mix well.
3. Fill a 7 x 11 inch baking dish with half of enchilada sauce.
4. Heat tortilla in microwave, in a lightly oiled skillet, or over a gas burner for 15 seconds, or until flexible.
5. Place 1/2 cup filling in tortilla and roll up. Place seam side down in dish.
6. Repeat with remaining tortillas.
7. Pour rest of sauce over tortillas and top with cheese.
8. Bake covered at 350 for 30 minutes.