Chicken Recipes 100 Delicious Chicken Recipes

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Chicken Recipes 100 Delicious Chicken Recipes

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  • 100 Delicious Chicken Recipes

Table of contents :
Southwest Chicken Soup
Chicken Soup 101
Chicken Soup Spicy Mexican Style
Classical Southern Italiana Chicken Soup
Zuppa Pollo
Chicken Soup Base 101
Fired Roasted Chicken Soup with Black Beans
Cheddar and Broccoli Chicken Soup
Hearty Chili Chicken Soup
Chicken Soup with Avocado
Tuesday’s Chicken Soup Orzo
Veggie Gnocchi Chicken Soup
Cream of Chicken Soup
Chicken Soup Festival
Buffalo Chicken Soup
Chicken Soup Country
Central African Style Chicken Soup
Chicken Soup with Rustic Root Vegetables
Brown Rice Chicken Soup
Western European Style Chicken Soup
Nutty Potato Chicken Soup
How to Roast a Chicken
Fall-Spice Chicken Roast
4-Ingredient Chicken Roast
Southern Italian Chicken Roast
Herbs Marinade for Chicken Roast
Mediterranean Chicken Legs
Greek Inspired Chicken Roast
Glazed Chicken Roast
Orangy Baked Chicken
Country Chicken Roast Gravy
Coconut Zesty Chicken Stir Fry
Nutty Chicken and Carrot Stir Fry
Zucchini Broccoli Stir Fry
Pecan Chicken Stir Fry
Cabbage Chicken Stir Fry
Chili and Sweet Chicken Stir Fry
Herbed Coconut Chicken Stir Fry
Chow Mein Chicken Stir Fry
Bangkok Curry Stir Fry
Fruity Veggies and Chicken Stir Fry
Spinach and Chicken Stir Fry
Canola Mushroom Chicken Stir Fry
How to Make Tso’s Chicken
Manhattan Chicken Shawarma
Roasted Mediterranean Chicken
Crispy Chicken with Southern Gravy
6-Ingredient Fried Chicken
Chicken Steaks with Gravy
Buffalo Wings I
Buffalo Chicken Sandwich
Buffalo Wings II
Country Baked Chicken Thighs
Arizona Monterey Empanadas
Chicken Biscuit Empanadas
Empanadas in Calabasas
Catalina’s Secret Empanadas
Saturday Night Chicken Empanadas
Cheddar Chicken Empanadas
Punta Cana Empanadas
Cannellini Chicken Empanadas
New Mexican Empanadas
Hot Carolina Empanadas
Crepes in Florence
American Dinner Crepes
Hot Spanish Chicken Crepes
Chopped Chicken Crepes
Indian Samosa Crepes
Casablanca Chicken with Basmati
Chicken and Mango Basmati Salad
Friday’s Dinner
Basmati and Mahkani
Mediterranean Basmati Greek Style
American Chili
Karachi Style Chicken Salad
Buffalo Chicken Buns
Hot Iceberg Chicken Burgers
Chicken Tenders Tennessee Style
California Casserole II
Floridian Chicken and Sausage
Mushroom Chicken
Green Onion Sandwich
Huli Huli
Tropical Ginger Stew
Honolulu Stew
Wednesday’s Cajun Casserole
Louisiana Chicken Wings
Creole Penne
Cajun Gumbo
Quesadillas Sedona
Sweet Honey Chicken
Mint Curry
Cayenne Ginger Chicken
Shiitake Chicken Breast
Fried Chicken with Southern Gravy
03c91d67607b2edbba2cc01309ed1e13e7bfae26754f58be95d64b3b909632cb.pdf
sanet.st_B0B2K2S9GD.pdf (p.2-110)
Table of Contents
Southwest Chicken Soup
Chicken Soup 101
Chicken Soup Spicy Mexican Style
Classical Southern Italiana Chicken Soup
Zuppa Pollo
Chicken Soup Base 101
Fired Roasted Chicken Soup with Black Beans
Cheddar and Broccoli Chicken Soup
Hearty Chili Chicken Soup
Chicken Soup with Avocado
Tuesday’s Chicken Soup Orzo
Veggie Gnocchi Chicken Soup
Cream of Chicken Soup
Chicken Soup Festival
Buffalo Chicken Soup
Chicken Soup Country
Central African Style Chicken Soup
Chicken Soup with Rustic Root Vegetables
Brown Rice Chicken Soup
Western European Style Chicken Soup
Nutty Potato Chicken Soup
How to Roast a Chicken
Fall-Spice Chicken Roast
4-Ingredient Chicken Roast
Southern Italian Chicken Roast
Herbs Marinade for Chicken Roast
Mediterranean Chicken Legs
Greek Inspired Chicken Roast
Glazed Chicken Roast
Orangy Baked Chicken
Country Chicken Roast Gravy
Coconut Zesty Chicken Stir Fry
Nutty Chicken and Carrot Stir Fry
Zucchini Broccoli Stir Fry
Pecan Chicken Stir Fry
Cabbage Chicken Stir Fry
Chili and Sweet Chicken Stir Fry
Herbed Coconut Chicken Stir Fry
Chow Mein Chicken Stir Fry
Bangkok Curry Stir Fry
Fruity Veggies and Chicken Stir Fry
Spinach and Chicken Stir Fry
Canola Mushroom Chicken Stir Fry
How to Make Tso’s Chicken
Manhattan Chicken Shawarma
Roasted Mediterranean Chicken
Crispy Chicken with Southern Gravy
6-Ingredient Fried Chicken
Chicken Steaks with Gravy
Buffalo Wings I
Buffalo Chicken Sandwich
Buffalo Wings II
Country Baked Chicken Thighs
Arizona Monterey Empanadas
Chicken Biscuit Empanadas
Empanadas in Calabasas
Catalina’s Secret Empanadas
Saturday Night Chicken Empanadas
Cheddar Chicken Empanadas
Punta Cana Empanadas
Cannellini Chicken Empanadas
New Mexican Empanadas
Hot Carolina Empanadas
Crepes in Florence
American Dinner Crepes
Hot Spanish Chicken Crepes
Chopped Chicken Crepes
Indian Samosa Crepes
Casablanca Chicken with Basmati
Chicken and Mango Basmati Salad
Friday’s Dinner
Basmati and Mahkani
Mediterranean Basmati Greek Style
American Chili
Karachi Style Chicken Salad
Buffalo Chicken Buns
Hot Iceberg Chicken Burgers
Chicken Tenders Tennessee Style
California Casserole II
Floridian Chicken and Sausage
Mushroom Chicken
Green Onion Sandwich
Huli Huli
Tropical Ginger Stew
Honolulu Stew
Wednesday’s Cajun Casserole
Louisiana Chicken Wings
Creole Penne
Cajun Gumbo
Quesadillas Sedona
Sweet Honey Chicken
Mint Curry
Cayenne Ginger Chicken
Shiitake Chicken Breast
Fried Chicken with Southern Gravy

Citation preview

Chicken Recipes 100 Delicious Chicken Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents Southwest Chicken Soup 7 Chicken Soup 101 8 Chicken Soup Spicy Mexican Style 9 Classical Southern Italiana Chicken Soup 10 Zuppa Pollo 11 Chicken Soup Base 101 12 Fired Roasted Chicken Soup with Black Beans 13 Cheddar and Broccoli Chicken Soup 14 Hearty Chili Chicken Soup 15 Chicken Soup with Avocado 16 Tuesday’s Chicken Soup Orzo 17 Veggie Gnocchi Chicken Soup 18 Cream of Chicken Soup 19 Chicken Soup Festival 20 Buffalo Chicken Soup 21 Chicken Soup Country 22 Central African Style Chicken Soup 23 Chicken Soup with Rustic Root Vegetables 24 Brown Rice Chicken Soup 25 Western European Style Chicken Soup 26 Nutty Potato Chicken Soup 27

How to Roast a Chicken 28 Fall-Spice Chicken Roast 29 4-Ingredient Chicken Roast 30 Southern Italian Chicken Roast 31 Herbs Marinade for Chicken Roast 32 Mediterranean Chicken Legs 33 Greek Inspired Chicken Roast 34 Glazed Chicken Roast 35 Orangy Baked Chicken 36 Country Chicken Roast Gravy 37 Coconut Zesty Chicken Stir Fry 38 Nutty Chicken and Carrot Stir Fry 39 Zucchini Broccoli Stir Fry 40 Pecan Chicken Stir Fry 41 Cabbage Chicken Stir Fry 42 Chili and Sweet Chicken Stir Fry 43 Herbed Coconut Chicken Stir Fry 44 Chow Mein Chicken Stir Fry 45 Bangkok Curry Stir Fry 46 Fruity Veggies and Chicken Stir Fry 47 Spinach and Chicken Stir Fry 48 Canola Mushroom Chicken Stir Fry 49 How to Make Tso’s Chicken 50

Manhattan Chicken Shawarma 51 Roasted Mediterranean Chicken 52 Crispy Chicken with Southern Gravy 54 6-Ingredient Fried Chicken 55 Chicken Steaks with Gravy 56 Buffalo Wings I 57 Buffalo Chicken Sandwich 58 Buffalo Wings II 59 Country Baked Chicken Thighs 60 Arizona Monterey Empanadas 61 Chicken Biscuit Empanadas 62 Empanadas in Calabasas 63 Catalina’s Secret Empanadas 64 Saturday Night Chicken Empanadas 65 Cheddar Chicken Empanadas 66 Punta Cana Empanadas 67 Cannellini Chicken Empanadas 68 New Mexican Empanadas 69 Hot Carolina Empanadas 71 Crepes in Florence 72 American Dinner Crepes 73 Hot Spanish Chicken Crepes 75 Chopped Chicken Crepes 77

Indian Samosa Crepes 78 Casablanca Chicken with Basmati 80 Chicken and Mango Basmati Salad 82 Friday’s Dinner 83 Basmati and Mahkani 84 Mediterranean Basmati Greek Style 85 American Chili 86 Karachi Style Chicken Salad 88 Buffalo Chicken Buns 89 Hot Iceberg Chicken Burgers 90 Chicken Tenders Tennessee Style 91 California Casserole II 92 Floridian Chicken and Sausage 93 Mushroom Chicken 94 Green Onion Sandwich 95 Huli Huli 96 Tropical Ginger Stew 97 Honolulu Stew 98 Wednesday’s Cajun Casserole 99 Louisiana Chicken Wings 100 Creole Penne 101 Cajun Gumbo 102 Quesadillas Sedona 103

Sweet Honey Chicken 104 Mint Curry 105 Cayenne Ginger Chicken 107 Shiitake Chicken Breast 108 Fried Chicken with Southern Gravy 109

Southwest

Chicken Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 486 kcal Fat 19.8 g Carbohydrates 55.2g Protein 25.2 g Cholesterol 51 mg Sodium 1618 mg

Ingredients 2 skinless, boneless chicken breasts cut into cubes 1/2 tsp olive oil 1/2 tsp minced garlic 1/4 tsp ground cumin 2 (14.5 oz.) cans chicken broth 1 C. frozen corn kernels 1 C. chopped onion

1/2 tsp chili powder 1 tbsp lemon juice 1 C. chunky salsa 8 oz. corn tortilla chips 1/2 C. shredded Monterey Jack cheese

Directions 1. 2. 3. 4. 5.

In a large pan, heat oil on medium heat and sear the chicken for about 5 minutes. Stir in the garlic, cumin, broth, corn, onion, chili powder, lemon juice and salsa. Reduce the heat to low and simmer for about 20-30 minutes. Break up some tortilla chips into serving bowls and top with the hot soup. Serve with a topping of the Monterey Jack cheese and a little sour cream.

Southwest Chicken Soup

7

CHICKEN

Soup 101

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 150 kcal Fat 4.6 g Carbohydrates 10.8g Protein 17.1 g Cholesterol 41 mg Sodium 289 mg

Ingredients 1 boneless chicken breast half, cooked and diced 2 C. water 2 carrots, chopped 1 zucchini, diced

1 clove garlic, minced 1/2 tsp chicken broth base

Directions 1. 2. 3. 4.

8

In a large pan, add cooked chicken meat and water and bring to a boil. Add the carrots, zucchini and garlic and simmer for about 5-10 minutes. Add the chicken broth and simmer for an about 5 minutes. Serve hot.

Chicken Soup 101

Chicken Soup

Spicy Mexican Style

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 377 kcal Fat 19.1 g Carbohydrates 30.9g Protein 23.1 g Cholesterol 46 mg Sodium 943 mg

Ingredients 1 onion, chopped 3 cloves garlic, minced 1 tbsp olive oil 2 tsp chili powder 1 tsp dried oregano 1 (28 oz.) can crushed tomatoes 1 (10.5 oz.) can condensed chicken broth 1 1/4 C. water 1 C. whole corn kernels, cooked 1 C. white hominy 1 (4 oz.) can chopped green chili peppers

1 (15 oz.) can black beans, rinsed and drained 1/4 C. chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces Crushed tortilla chips Sliced avocado Shredded Monterey Jack cheese Chopped green onions

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic till soft. Stir in the chili powder, oregano, tomatoes, broth and water and bring to a boil. 2. Simmer for about 5-10 minutes. 3. Stir in the corn, hominy, chilis, beans, cilantro, and chicken and simmer for about 10 minutes. 4. Transfer the soup into serving bowls and serve with a topping of the crushed tortilla chips, avocado slices, cheese and chopped green onion.

Chicken Soup Spicy Mexican Style

9

CLASSICAL

Southern Italiana Chicken Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 398 kcal Fat 20.1 g Carbohydrates 23.9g Protein 29.8 g Cholesterol 112 mg Sodium 839 mg

Ingredients 1 tbsp olive oil 1 small onion, diced 3 stalks celery, diced 3 cloves garlic, minced 2 carrots, shredded 1 lb. cooked, cubed chicken breast 4 C. chicken broth 1 (16 oz.) package mini potato gnocchi

1 (6 oz.) bag baby spinach leaves 1 tbsp cornstarch 2 tbsp cold water 2 C. half-and-half cream Salt and ground black pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, celery, garlic and carrots for about 5 minutes. 2. Stir in the cubed chicken and chicken broth and bring to a gentle boil. 3. Stir in the gnocchi and cook for about 3-4 minutes. 4. Stir in the spinach and simmer for about 3 minutes. 5. Meanwhile in a small bowl, dissolve the cornstarch in the cold water. 6. Add the cornstarch mixture and half-and-half in the simmering soup and stir to combine. 7. Simmer for about 5 minutes. 8. Stir in the salt and black pepper and serve.

10

Classical Southern Italiana Chicken Soup

Zuppa Pollo

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 10 Calories 227 kcal Fat 8.1 g Carbohydrates 18.2g Protein 19.2 g Cholesterol 74 mg Sodium 1124 mg

Ingredients 4 C. chopped, cooked chicken meat 1 C. chopped celery 1/4 C. chopped carrots 1/4 C. chopped onion 1/4 C. butter 8 oz. egg noodles 12 C. water 9 cubes chicken bouillon

1/2 tsp dried marjoram 1/2 tsp ground black pepper 1 bay leaf 1 tbsp dried parsley

Directions 1. In a large pan, melt the butter and sauté the celery and onion till tender. 2. Add the chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf and parsley and simmer for about 30 minutes. 3. Add the noodles and simmer for about 10 minutes.

Zuppa Pollo

11

CHICKEN

Soup Base 101

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 338 kcal Fat 21.3 g Carbohydrates 5.8g Protein 29.5 g Cholesterol 91 mg Sodium 118 mg

Ingredients 2 quarts chicken broth 1 quart water 1 store-bought roast chicken 3 tbsp 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 tsp dried thyme leaves

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, add the broth and water on medium-high heat and bring to a boil. Meanwhile, separate the chicken meat from the skin and bones and reserve in a bowl. Add the skin and bones in the simmering broth and stir to combine. Reduce the heat to low and simmer, covered partially for about 20-30 minutes. Through a colander, strain the broth in a large container. Reserve the broth and discard the skin and bones. In the same pan, heat the oil on medium-high heat and sauté the onions, carrots and celery for about 8-10 minutes. 8. Add the chicken, broth and thyme and bring to a boil.

12

Chicken Soup Base 101

Fired

Roasted Chicken Soup with Black Beans

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 143 kcal Fat 5.5 g Carbohydrates 15.6g Protein 12.4 g Cholesterol 24 mg Sodium 714 mg

Ingredients 2 tbsp vegetable oil 1 lb. skinless, boneless chicken breasts cut into strips 1 (1.27 oz.) 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 oz.) can fire roasted diced tomatoes 1 (15 oz.) can seasoned black beans 1 (14 oz.) can chicken broth 1 dash hot sauce Salt and pepper to taste

Directions 1. In a large pan, heat the oil on medium heat and cook the chicken for about 10 minutes, stirring occasionally. 2. Add the fajita seasoning and stir till well combined. 3. Add the bell peppers, Poblano pepper and onion on medium heat and cook for about 10 minutes. 4. Add the fire roasted tomatoes, black beans and chicken broth and bring to a boil on high heat. 5. Reduce the heat to medium-low and simmer, uncovered for about 30 minutes, stirring occasionally. 6. Stir in the hot sauce, salt and pepper and serve immediately.

Fired Roasted Chicken Soup with Black Beans

13

CHEDDAR

and Broccoli Chicken Soup

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 10 Calories 434 kcal Fat 26.6 g Carbohydrates 15.3g Protein 33.4 g Cholesterol 129 mg Sodium 1059 mg

Ingredients 1/2 C. butter 1 C. all-purpose flour 11 C. water 3 cubes chicken bouillon 2 lb. skinless, boneless chicken breast halves - cut into bite-size pieces 2 heads fresh broccoli, cut into florets 1 1/2 tsp salt

1 tsp ground black pepper 1 C. light cream 3 C. shredded Cheddar cheese

Directions 1. In a large pan, melt the butter on medium heat and cook the flour till a thick paste forms, stirring continuously. 2. Transfer the paste into a bowl and keep aside. 3. In the same pan, add the water, bouillon cubes, chicken, broccoli, salt and pepper on high heat and bring to a boil. 4. Reduce the heat to medium-low and simmer for about 45 minutes. 5. Slowly, add the flour paste, stirring continuously. 6. Simmer for about 5 minutes. 7. Reduce heat and stir in the cream. 8. Slowly, add the cheese, 1 C. at a time and stir till melts completely.

14

Cheddar and Broccoli Chicken Soup

Hearty

Chili Chicken Soup

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 418 kcal Fat 22.3 g Carbohydrates 24.4g Protein 29.2 g Cholesterol 69 mg Sodium 796 mg

Ingredients 6 tbsp vegetable oil 8 (6 inch) corn tortillas, coarsely chopped 6 cloves garlic, minced 1/2 C. chopped fresh cilantro 1 onion, chopped 1 (29 oz.) can diced tomatoes 2 tbsp ground cumin 1 tbsp chili powder

3 bay leaves 6 C. chicken broth 1 tsp salt 1/2 tsp ground cayenne pepper 5 boneless chicken breast halves, cooked

Directions 1. In a large pan, heat the oil and sauté the tortillas, garlic, cilantro and onion for about 2-3 minutes. 2. Stir in the tomatoes and bring to a boil. 3. Stir in the cumin, chili powder, bay leaves, salt, cayenne and chicken stock and again bring to a boil. 4. Reduce the heat to medium and simmer for about 30 minutes. 5. Discard the bay leaves and stir in the chicken and cook till heated completely. 6. Serve hot.

Hearty Chili Chicken Soup

15

CHICKEN

Soup with Avocado

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 315 kcal Fat 16.4 g Carbohydrates 12.1g Protein 29.2 g Cholesterol 80 mg Sodium 1368 mg

Ingredients 1 1/4 lb. skinless, boneless chicken breast halves 2 tbsp taco seasoning mix 1 tbsp vegetable oil 1/2 C. chopped onions 1/2 C. chopped celery 2 tsp ground cumin 1/4 tsp ground black pepper

1 C. water 3 (14 oz.) cans chicken broth 1 C. diced tomatoes 1 tbsp chopped fresh cilantro 1 C. shredded Cheddar cheese 1 C. crushed tortilla chips 1 avocado - peeled, pitted and diced

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Arrange the chicken breasts onto a baking sheet and sprinkle with 1 tbsp of the taco seasoning mix evenly. 3. Cook in the oven for about 30-35 minutes. 4. Remove the chicken breasts from the heat and keep aside to cool. 5. Cut the chicken breasts into strips. 6. Meanwhile in a large pan, heat the oil and sauté the onions and celery till soft. 7. Stir in the water, chicken broth, cumin, black pepper and remaining taco seasoning mix and simmer for about 30 minutes. 8. Stir in the tomatoes, cilantro and chicken and simmer for about 5 minutes. 9. Serve hot with a topping of the avocado, shredded cheese and crushed tortilla chips.

16

Chicken Soup with Avocado

Tuesday’s

Chicken Soup Orzo

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 167 kcal Fat 4.1 g Carbohydrates 21.7g Protein 12.1 g Cholesterol 20 mg Sodium 187 mg

Ingredients 8 oz. orzo pasta 1 tsp olive oil 3 carrots, chopped 3 ribs celery, chopped 1 onion, chopped 2 cloves garlic, minced 1/2 tsp dried thyme 1/2 tsp dried oregano Salt and ground black pepper to taste 1 bay leaf

3 (32 oz.) cartons fat-free, low-sodium chicken broth 1/2 C. fresh lemon juice 1 lemon, zested 8 oz. cooked chicken breast, chopped 1 (8 oz.) package baby spinach leaves 1 lemon, sliced for garnish 1/4 C. grated Parmesan cheese

Directions 1. In a large pan of lightly salted boiling water, cook the orzo for about 5 minutes. Drain well and rinse under cold water to cool completely. 2. In a large pan, heat the olive oil on medium heat and cook the carrots, celery and onion for about 5-7 minutes. 3. Add the garlic and sauté for about 1 minute. 4. Stir in the thyme, oregano, salt, black pepper and bay leaf and sauté for about 30 seconds. Add the chicken and bring to a boil. 5. Reduce the heat to medium-low and simmer, covered partially for about 10 minutes. Stir in the orzo, lemon juice, lemon zest and chicken and simmer for about 5 minutes. 6. Stir in the baby spinach and simmer for about 2-3 minutes. 7. Serve hot with a garnishing of the lemon slices and Parmesan cheese.

Tuesday’s Chicken Soup Orzo

17

VEGGIE

Gnocchi Chicken Soup

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 311 kcal Fat 20.6 g Carbohydrates 19.7g Protein 11.7 g Cholesterol 43 mg Sodium 854 mg

Ingredients 1/2 C. margarine 3/4 C. finely chopped onion 3/4 C. finely chopped celery 1/2 C. finely grated carrot 1 1/2 tsp minced garlic 1/3 C. all-purpose flour 4 C. chicken broth 3/4 C. half-and-half 3/4 C. milk

1 (16 oz.) package potato gnocchi 1 1/2 C. chopped cooked chicken 3/4 C. shredded fresh spinach 1/2 tsp dried rosemary 1/2 tsp salt 1/4 tsp ground black pepper 1/4 tsp allspice

Directions 1. In a large pan, melt the butter on medium heat and cook the onion, celery, carrot and garlic for about 5-10 minutes. 2. Stir in the flour and cook for about 3-4 minutes, stirring continuously. 3. Stir in the chicken broth, half-and-half and milk and bring to a boil. 4. Boil for about 5 minutes. 5. Reduce the heat to low and stir in the gnocchi, chicken, spinach, rosemary, salt, black pepper and allspice. 6. Simmer for about 8-10 minutes.

18

Veggie Gnocchi Chicken Soup

Cream

of Chicken Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 852 kcal Fat 48.9 g Carbohydrates 65.7g Protein 41.3 g Cholesterol 139 mg Sodium 2166 mg

Ingredients 3 cloves garlic, minced 1 onion, chopped 3 tbsp margarine 2 tbsp all-purpose flour 3 (14 oz.) cans chicken broth 4 C. half-and-half 1 (10.75 oz.) can condensed cream of chicken soup 1 C. fresh salsa 1 (15 oz.) can creamed corn

6 skinned, boneless, chicken breast halves, cooked 2 tsp ground cumin 1 (1.27 oz.) packet dry fajita seasoning 3 tbsp chopped fresh cilantro 16 oz. tortilla chips 8 oz. shredded Monterey Jack cheese

Directions 1. In a large pan, melt the margarine on medium heat and sauté the garlic and onion for about 5 minutes. 2. Stir in the flour and cook for about 1 minute, stirring continuously. 3. Stir in the broth and half-and-half and bring to a boil. 4. Reduce the heat to low and stir in the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tbsp of the cilantro. 5. Simmer for about 15 minutes. 6. In each serving bowl, place some crumbled tortilla chips and 1/2 oz. of the shredded cheese and top with the hot soup. 7. Serve with a topping of the more crumbled chips, remaining cheese and remaining cilantro

Cream of Chicken Soup

19

CHICKEN

Soup Festival

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 290 kcal Fat 16.3 g Carbohydrates 13.8g Protein 22 g Cholesterol 74 mg Sodium 512 mg

Ingredients 1 lb. skinless, boneless chicken breast halves 1 tbsp vegetable oil 1/2 C. diced onion 1 clove garlic, minced 1 quart chicken broth 1 C. masa harina 3 C. water, divided 1 C. enchilada sauce

2 C. shredded Cheddar cheese 1 tsp salt 1 tsp chili powder 1/2 tsp ground cumin

Directions 1. In a large pan, heat the oil on medium heat and cook the chicken breasts till well browned from all sides. 2. Transfer the chicken breasts into a bowl and keep aside. 3. After cooling, shred the chicken breasts. 4. In the same pan, add the onion and garlic and sauté till translucent. 5. Stir in the chicken broth. 6. In a bowl, add the masa harina and 2 C. of the water and beat till well combined. 7. In the pan of simmering broth, add the masa harina mixture, remaining 1 C. of the water, enchilada sauce, Cheddar, salt, chili powder and cumin and bring to a boil. 8. Add the shredded chicken and stir to combine. 9. Reduce the heat and simmer for about 30-40 minutes. 10. Serve hot.

20

Chicken Soup Festival

Buffalo

Chicken Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 259 kcal Fat 18.3 g Carbohydrates 6.9g Protein 16.5 g Cholesterol 72 mg Sodium 570 mg

Ingredients 1/4 C. butter 3 stalks celery, diced 1 small onion, diced 1/4 C. all-purpose flour 3/4 C. half-and-half cream 3 C. water 1 cube chicken bouillon

2 C. cubed cooked chicken 1/4 C. buffalo wing sauce 1 1/2 C. shredded Cheddar cheese Salt and pepper to taste

Directions 1. In a large pan, melt the butter on medium-high heat and sauté the celery and onion for about 5 minutes. 2. Stir in the flour and cook for about 2 minutes, stirring continuously. 3. Slowly, add the half-and-half and water and stir to combine. 4. Add the bouillon and stir to dissolve completely. 5. Stir in the chicken, buffalo wing sauce, Cheddar cheese, salt and pepper. 6. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Buffalo Chicken Soup

21

CHICKEN

Soup Country

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 562 kcal Fat 25.2 g Carbohydrates 45.3g Protein 36.3 g Cholesterol 223 mg Sodium 648 mg

Ingredients 1 (2 to 3 lb.) whole chicken 2 (14.5 oz.) cans chicken broth 2 medium yellow onions, quartered 1 bunch of celery with leaves, cut into pieces 1 (16 oz.) package baby carrots Salt and ground black pepper to taste 1/2 tsp garlic salt 5 eggs

1/2 C. water 1 tsp salt 3 C. all-purpose flour 1/2 tsp parsley flakes

Directions 1. In a large pan, add the chicken and enough water to cover. 2. Add the chicken broth, celery, onions, salt, pepper and garlic salt and bring to a boil. Cook for about 1 hour. 3. Transfer the chicken onto a cutting board to cool. 4. Remove the meat from bones and chop the meat into pieces. 5. Discard the skin and bones. Strain the broth and discard the celery and onions. Return the broth to the pan and bring to a boil. 6. Stir in the carrots. In a medium bowl, add the eggs, water and salt and beat till well combined. Slowly, add the flour and mix till a ball like dough is formed. 7. Place the dough onto a flat plate and pat to smooth. 8. With a butter knife, cut the dough into 2-3-inch long slices. 9. Carefully, add the dough slices in the boiling broth and cook till the carrots become tender. 10. Serve with a sprinkling of the parsley flakes.

22

Chicken Soup Country

Central African

Style Chicken Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 412 kcal Fat 23 g Carbohydrates 42.6g Protein 11.5 g Cholesterol 18 mg Sodium 433 mg

Ingredients 1 tbsp vegetable oil 1 tsp chopped fresh ginger root 1 clove garlic, minced 2 tsp minced fresh Serrano or other small hot green chili, including seeds 2 chicken breasts cut into chunks 2 tsp red curry paste 1 tbsp curry powder 1 tbsp vinegar

1 tbsp fish sauce 2 tsp white sugar 2 C. chicken broth 2 (13.5 oz.) cans coconut milk 1 (20 oz.) can pineapple tidbits, drained 4 C. cooked rice

Directions 1. In a large pan, heat the oil on medium-high heat and cook the chicken, ginger, garlic and Serrano pepper for about 5 minutes. 2. Stir in the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple and rice and simmer for about 15 minutes.

Central African Style Chicken Soup

23

CHICKEN

Soup with Rustic Root Vegetables

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 209 kcal Fat 8.5 g Carbohydrates 15.5g Protein 18.6 g Cholesterol 50 mg Sodium 376 mg

Ingredients 1 whole chicken, quartered Water, to cover 1/2 large onion, chopped 1 stalk of celery with leaves, cut into chunks 3 cubes chicken bouillon 1/4 C. chopped fresh basil 1/4 C. chopped fresh parsley 1 tbsp chopped garlic 1 pinch salt and ground black pepper to taste

2 Yukon Gold potatoes, diced 2 kohlrabi bulbs, peeled and diced 2 carrots, sliced 1 large turnip, diced 1/2 medium head cabbage, chopped 2 ears sweet corn, cut from cob 4 oz. fresh green beans, trimmed 1 tomato, chopped

Directions 1. In a large pan, add the chicken pieces and enough water to cover completely on mediumhigh heat. Add the onion, celery, bouillon cubes, basil, parsley, garlic, salt and pepper and bring to a boil. 2. Reduce the heat and simmer for about 1 hour. 3. Discard the celery chunks. Transfer the chicken onto a cutting board to cool. Remove the meat from bones and chop the meat roughly. 4. Discard the skin and bones. 5. In the pan, add the chopped chicken, potatoes, kohlrabi, carrots and turnip and cook for about 20 minutes. 6. Stir in the cabbage, corn, green beans and tomato and cook for about 7-10 minutes.

24

Chicken Soup with Rustic Root Vegetables

Brown Rice

Prep Time: 15 mins

Chicken Soup

Total Time: 1 hr 55 mins Servings per Recipe: 10 Calories 101 kcal Fat 1.2 g Carbohydrates 15.4g Protein 6.8 g Cholesterol 14 mg Sodium 759 mg

Ingredients 5 C. chicken broth 2 skinless, boneless chicken breast halves 1 C. diced celery 1 C. diced onion 1/4 C. diced carrots 1/4 C. corn 1/4 C. drained and rinsed black beans 1 tsp dried sage 1 tsp ground black pepper

1 tsp salt 1 bay leaf 3/4 C. brown rice

Directions 1. 2. 3. 4. 5. 6.

In a large pan, add the chicken broth and bring to a boil. Add the chicken breasts and cook for about 20 minutes. Transfer the chicken breast into a bowl and keep aside to cool. Remove the meat from bones and with 2 forks, shred the meat. Discard the skin and bones. In the simmering broth, add the shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt and bay leaves and cook for about 20 minutes. 7. Stir in the brown rice and simmer for about 1 hour.

Brown Rice Chicken Soup

25

WESTERN EUROPEAN

Style Chicken Soup

Prep Time: 35 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 159 kcal Fat 7.1 g Carbohydrates 6.8g Protein 16.8 g Cholesterol 49 mg Sodium 63 mg

Ingredients 1 whole bone-in chicken breast, with skin 1 onion, cut into thin wedges 4 sprigs fresh parsley 1/2 tsp lemon zest 1 sprig fresh mint 6 C. chicken stock

1/3 C. thin egg noodles 2 tbsp chopped fresh mint leaves Salt to taste 1/4 tsp freshly ground white pepper

Directions 1. In a large pan, add the chicken breast, stock, onion, parsley, lemon zest and mint sprig and simmer for about 35 minutes. 2. Transfer the chicken breast into a bowl and keep aside to cool. 3. Remove the meat from bones and cut into bite-size pieces. 4. Discard the skin and bones. 5. Strain the broth and return to the pan and bring to a boil. 6. Stir in the pasta, chopped mint, salt and white pepper and cook till the pasta is cooked to desired doneness. 7. Remove from the heat and immediately, stir in the lemon juice and chopped chicken. 8. Serve hot with a topping of the lemon slice and mint leaf.

26

Western European Style Chicken Soup

Nutty

Potato Chicken Soup

Prep Time: 35 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 275 kcal Fat 12 g Carbohydrates 27.1g Protein 16 g Cholesterol 31 mg Sodium 62 mg

Ingredients 1 C. slivered almonds 2 tbsp olive oil 1 medium onion, chopped 1 C. chopped celery 4 C. sliced fresh mushrooms 4 cloves garlic, minced 1 C. chopped carrots 5 C. diced red potatoes 3 C. chopped cooked chicken

2 1/2 quarts chicken broth 1 C. quick-cooking barley 2 tbsp butter 1/2 C. chopped fresh parsley Salt and black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 400 degrees F before doing anything else. Place the slivered almonds onto a baking sheet evenly. Cook in the oven till golden brown and fragrant. In a large pan, heat the oil on medium heat and cook the onions, celery, mushrooms and garlic till tender. Stir in the carrots, potatoes, chicken and broth and bring to a boil. Add the barley and stir to combine. Reduce the heat and simmer, covered for about 20 minutes. Remove from the heat and stir in the butter, parsley, toasted almonds, salt and pepper and remove from the heat. Serve hot.

Nutty Potato Chicken Soup

27

HOW TO

Roast a Chicken

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 1.2g Protein 30.9 g Cholesterol 97 mg Sodium 662 mg

Ingredients 1 (3 lb) whole chicken, giblets removed salt and black pepper to taste 1 tbsp onion powder, or to taste

1/2 C. margarine, divided 1 stalk celery, leaves removed

Directions 1. Before you do anything set the oven to 350 F. 2. Season the whole chicken with some salt and pepper. Season its inside with onion powder and place in it 3 tbsp of margarine. 3. Place the whole chicken in a large roasting pan and place the remaining margarine on it in the shape of dollops. Chop the celery into pieces and place them in the middle of the chicken. 4. Place the chicken in the oven and roast it for 1 h 20 min. Baste the chicken with the fat and melted margarine that pooled around whole cooking. 5. Place a large piece of foil over the chicken and allow it to rest for 35 min. Serve it warm. 6. Enjoy.

28

How to Roast a Chicken

Fall-Spice

Chicken Roast

Prep Time: 15 mins Total Time: 1 d 1 h 35 m Servings per Recipe: 6 Calories 387 kcal Fat 22.8 g Carbohydrates 1.6g Protein 41 g Cholesterol 129 mg Sodium 900 mg

Ingredients 2 tsp salt 1 tsp white sugar 1/8 tsp ground cloves 1/8 tsp ground allspice 1/8 tsp brown sugar

1/8 tsp ground cinnamon 1 (4 lb) whole chicken 5 cloves garlic, crushed

Directions 1. Get a small mixing bowl: Mix in it the salt, sugar, cloves, brown sugar, allspice, and cinnamon to make the rub. Massage the rub into the chicken and place it in the fridge for a whole 24 h day. 2. Before you do anything set the oven to 500 F. 3. Place the garlic and inside of the chicken and place it with its breast facing down in a roasting pan. 4. Cook in the oven for 17 min. Lower the oven heat to 450 F and cook the chicken for another 17 min. 5. Baste the chicken with the fat and dripping that gathered in the roasting pan. Once again reduce the oven heat to 425 F and cook the chicken for 32 min. 6. Cover the chicken with a piece of foil and let it rest for 22 min then serve it. 7. Enjoy.

Fall-Spice Chicken Roast

29

4-INGREDIENT

Chicken Roast

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 6 Calories 291 kcal Fat 17.2 g Carbohydrates 1.3g Protein 30.8 g Cholesterol 97 mg Sodium 94 mg

Ingredients 1 (3 lb) whole chicken, rinsed salt and pepper to taste 1 small onion, quartered

1/4 C. chopped fresh rosemary

Directions 1. Before you do anything set the oven to 350 F. 2. Sprinkle some salt and pepper on the whole chicken then place the rosemary with onion in its cavity. 3. Place the chicken in a large roasting pan and cook it in the oven for 2 h 32 min. Allow the chicken to rest for 15 to 20 min then serve it. 4. Enjoy.

30

4-Ingredient Chicken Roast

Southern

Prep Time: 15 mins

Italian Chicken Roast

Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 405 kcal Fat 29.2 g Carbohydrates 3.6g Protein 32.2 g Cholesterol 128 mg Sodium 178 mg

Ingredients 2 tsp Italian seasoning 1/2 tsp seasoning salt 1/2 tsp mustard powder 1 tsp garlic powder 1/2 tsp ground black pepper

1 (3 lb) whole chicken 2 lemons 2 tbsp olive oil

Directions 1. Before you do anything set the oven to 350 F. 2. Get a small bowl: Mix in it the mustard powder with garlic powder, a pinch of salt and pepper to make the rub. 3. Massage the rub into the chicken from using 11/2 tsp for the inside and the remaining seasoning for the outside. 4. Get a small mixing bowl: Mix in it the olive oil with the juice of 2 lemons then pour it all over the chicken. 5. Roast the chicken in the oven for 1 h 32 min while basting it with the drippings from the pan every 30 min. Allow the roast to rest for 15 min then serve it. 6. Enjoy.

Southern Italian Chicken Roast

31

HERBS

Marinade for Chicken Roast

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 20 kcal Fat 0.3 g Carbohydrates 4.4g Protein 0.8 g Cholesterol 0 mg Sodium 977 mg

Ingredients 1 tbsp celery flakes 1 tbsp kosher salt 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp ground thyme 2 tsp dried sage

1 1/2 tsp ground black pepper 1 1/2 tsp dried rosemary 1/2 tsp cayenne pepper

Directions 1. Get a small bowl: Combine it all the ingredients and whisk them well. 2. Get a food processor: Transfer the mix to it and blend them smooth. Massage the marinade with some olive oil to the chicken and roasted the way you like. 3. Enjoy.

32

Herbs Marinade for Chicken Roast

Mediterranean

Chicken Legs

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 516 kcal Fat 34.6 g Carbohydrates 16.8g Protein 41.9 g Cholesterol 140 mg Sodium 2464 mg

Ingredients 4 chicken leg quarters, with bone and skin 1/4 C. olive oil 4 lemons, halved 4 tsp dried oregano 4 tsp dried basil

4 tsp garlic powder 4 tsp salt 4 tsp ground black pepper

Directions 1. Before you do anything set the oven to 350 F. 2. Coat each chicken quarter with 1 tbsp of olive oil then drizzle the lemon juice of 2 lemons all over them. 3. Place the chicken quarters in a large roasting pan and put the lemon halves beside them. 4. Get a small mixing bowl: Mix in it the oregano with garlic powder, basil, a pinch of salt and pepper then sprinkle the mix all over the chicken legs equally. 5. Roast the chicken legs for 1 h 20 min while basting them with the drippings every once in a while then serve them warm. 6. Enjoy.

Mediterranean Chicken Legs

33

GREEK INSPIRED

Chicken Roast

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 546 kcal Fat 34.5 g Carbohydrates 5.4g Protein 52 g Cholesterol 205 mg Sodium 347 mg

Ingredients 1 whole chicken, cut into 8 pieces 1 onion, cut into wedges 1 lemon, sliced 8 cloves garlic 4 sprigs fresh rosemary

1/4 C. olive oil 1/2 tsp salt 1/2 tsp ground black pepper

Directions 1. Before you do anything set the oven to 450 F. 2. Get a large bowl: Stir in the lemon slices with garlic, rosemary, chicken and onion then pour the oil all over them and stir them. 3. Season them with some salt and pepper then stir them again. 4. Lay the chicken pieces in a large roasting pan and cook them for 48 min. Allow them to rest for 10 min then serve them warm. 5. Enjoy.

34

Greek Inspired Chicken Roast

Glazed

Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 55 mins Servings per Recipe: 8 Calories 469 kcal Fat 26 g Carbohydrates 10g Protein 46.4 g Cholesterol 145 mg Sodium 836 mg

Ingredients 2 (3 lb) whole chickens, quartered Chicken Spice Rub: 1 tbsp brown sugar 1 tbsp sea salt 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 1/2 tsp paprika 1 tsp dried oregano 1/2 tsp dry mustard 1/2 tsp celery seed 1/4 tsp cayenne pepper

Glaze: 1/4 C. maple syrup 1 tbsp yellow mustard 1 1/2 tsp spicy brown mustard 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1/4 tsp ground black pepper

Directions 1. Get a small bowl: Mix in it the sugar, sea salt, 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 1/2 tsp paprika, oregano, dry mustard, celery seed, and cayenne pepper. Massage the spices mix into the chicken pieces and place them in a plastic wrap and place them in the fridge for 1 h to absorb the flavors. 2. To make the glaze: Get a small bowl and mix in it the maple syrup, yellow mustard, brown mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and black pepper. 3. Before you do anything set the oven to 425 F. 4. Place the breasts pieces in the middles and place the remaining chicken pieces on the sides then cook them in the oven for 17 min. 5. Brush the chicken pieces with the glaze then cook them for another 17 min. Brush the chicken pieces again and cook them for 12 to 14 min or until it the chicken is done. Serve your roasted glazed chicken.Enjoy. Glazed Chicken Roast

35

ORANGY

Baked Chicken

Prep Time: 10 mins Total Time: 1 d 2 h 30 m Servings per Recipe: 6 Calories 161 kcal Fat 6.4 g Carbohydrates 0.3g Protein 24 g Cholesterol 72 mg Sodium 1816 mg

Ingredients 1 whole chicken 2 tbsp salt, or as needed 2 tsp grated orange zest

1 tsp dried rosemary 1 tsp dried thyme

Directions 1. Before you do anything set the oven to 350 F. 2. Get a small bowl: Mix in it the orange zest, rosemary, and thyme . Massage 3/4 of the mix into the chicken then place the remaining of it in the inside of the chicken. 3. Place a loose cover of plastic cover over the chicken then place in the fridge for 2 to days. 4. Place the chicken in a large roasting pan then cook it in the oven for 2 h 25 min. Place a sheet of foil over the chicken and place it aside to rest for 23 min then serve it. 5. Enjoy.

36

Orangy Baked Chicken

Country

Chicken Roast Gravy

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 20 Calories 43 kcal Fat 0.4 g Carbohydrates 4.2g Protein 5.8 g Cholesterol < 1 mg Sodium 464 mg

Ingredients 1/4 C. drippings from a roast chicken 2 1/2 tbsp all-purpose flour 2 C. cold chicken stock, or more if needed

salt and ground black pepper to taste

Directions 1. Drain the fats from the dripping of a chicken roast pan and place it aside. Add the flour to the pan and mix it well then add some of the fat if the mix is too dry. 2. Transfer the flour mix to a small saucepan over low heat and cook it until it becomes light brown in color for about 6 min. 3. Stir in 1/3 C. of stock into the mix while mixing all the time then keep repeating the process with the remaining stock until you add all of it 4. Cook the gravy until it starts simmering then keep cooking it for 9 min until it becomes creamy and thick. 5. Pour the grave through a fine sieve and strain then pour it back into the saucepan and heat it through then serve it warm. 6. Enjoy.

Country Chicken Roast Gravy

37

COCONUT

Zesty Chicken Stir Fry

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 660 kcal Fat 31.2 g Carbohydrates 53g Protein 43.8 g Cholesterol 104 mg Sodium 117 mg

Ingredients 1 1/2 lb skinless, boneless chicken breast halves - cut into 1 inch cubes 2 limes, zested and juiced 2 tbsp grated fresh ginger root 1 3/4 C. coconut milk 1/2 tsp white sugar 1 C. jasmine rice

1 tbsp sesame oil 1 tbsp honey 1/4 C. sweetened flaked coconut

Directions 1. Get a large mixing bowl: Combine in it the chicken breast cubes with lime juice, lime zest, and grated ginger. Stir them. Place the mix aside for 22 min. 2. Place a small saucepan over medium heat. Stir in the coconut milk and sugar. Cook them until they start simmering. Add the rice. Lower the heat and cook them for 22 min. 3. Place a large pan over medium heat. Heat the oil in it. Stir in the chicken with marinade. Cook them for 4 min. 4. Add the honey and cook them for 2 min. Drain the rice and place it aside to cool down slightly. 5. Serve your honey chicken with rice and coconut flakes warm. 6. Enjoy.

38

Coconut Zesty Chicken Stir Fry

Nutty Chicken

and Carrot Stir Fry

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 235 kcal Fat 7.9 g Carbohydrates 12.9g Protein 27.4 g Cholesterol 69 mg Sodium 529 mg

Ingredients 2 tsp peanut oil 2 stalks celery, chopped 2 carrots, peeled and diagonally sliced 1 1/2 lb skinless, boneless chicken breast halves - cut into strips 1 tbsp cornstarch 3/4 C. orange juice

3 tbsp light soy sauce 1 tbsp honey 1 tsp minced fresh ginger root 1/4 C. cashews 1/4 C. minced green onions

Directions 1. Place a large skillet over medium heat. Heat 1 teaspoon of oil in it. 2. Cook in it the celery with carrot for 4 min. Stir in the remaining oil with chicken then cook them for 6 min. 3. Get a small mixing bowl: Whisk in it the orange juice with cornstarch. Add the soy sauce, honey and ginger then whisk them to make the sauce. 4. Stir the sauce to the pan and cook them until the sauce becomes thick. Serve your chicken stir fry warm with some cashews and green onions. 5. Enjoy.

Nutty Chicken and Carrot Stir Fry

39

ZUCCHINI

Broccoli Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 313 kcal Fat 16.1 g Carbohydrates 20.1g Protein 22.1 g Cholesterol 45 mg Sodium 1214 mg

Ingredients 6 oz skinless, boneless chicken breast, cut into small pieces 2 tbsp soy sauce 2 tbsp apple cider 1 tbsp cornstarch 1 tbsp vegetable oil 1 C. broccoli florets, cut into pieces

1 large green bell pepper, cut into squares 1 zucchini, cut into rounds and quartered 3 cloves garlic, minced 1/2 C. chicken broth 1 tbsp vegetable oil 6 green onions, chopped

Directions 1. Get a large mixing bowl: Toss in it the chicken, soy sauce, apple cider , and cornstarch. 2. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Add the broccoli, bell pepper, zucchini, and garlic. Cook them for 4 min. 3. Stir in the broth and put on the lid. Cook them for 7 min. Transfer the mix to a bowl and place it aside. 4. Place a large pan over medium heat. Heat in it the rest of oil. Add the chicken with a pinch of salt and pepper for 7 min. 5. Add the cooked veggies mix. Cook them for 4 min. Serve your stir fry warm. 6. Enjoy.

40

Zucchini Broccoli Stir Fry

Pecan

Chicken Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 312 kcal Fat 17.2 g Carbohydrates 11.1g Protein 30 g Cholesterol 72 mg Sodium 87 mg

Ingredients 1 tbsp extra virgin olive oil 4 skinless, boneless chicken breast halves - cut into strips 1 C. julienned carrots 1 small onion, chopped 1 C. fresh sliced mushrooms 1 zucchini squash, peeled and cut into 1 inch rounds

2 yellow summer squash, peeled and sliced into 1 inch pieces 1/2 C. pecan halves 1 tsp coarse ground black pepper

Directions 1. Place a large pan over medium heat. Grease it with oil. Add the chicken and cook it for 4 min. 2. Stir in the onion with carrot. Cook them for 4 min. Stir in the mushrooms, zucchini, and squash then cook them for 6 to 8 min. 3. Season them with some salt and pepper then cook them for 4 min. Serve your stir fry warm. 4. Enjoy.

Pecan Chicken Stir Fry

41

CABBAGE

Chicken Stir Fry

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 337 kcal Fat 8.6 g Carbohydrates 32.3g Protein 31.7 g Cholesterol 67 mg Sodium 1364 mg

Ingredients 2 tbsp peanut oil 6 cloves garlic, minced 1 tsp grated fresh ginger 1 bunch green onions, chopped 1 tsp salt 1 lb boneless skinless chicken breasts, cut into strips 2 onions, thinly sliced 1 C. sliced cabbage

1 red bell pepper, thinly sliced 2 C. sugar snap peas 1 C. chicken broth 2 tbsp soy sauce 2 tbsp white sugar 2 tbsp cornstarch

Directions 1. Place a large pan over medium heat. Heat the oil in it and cook in it 2 cloves of garlic, ginger root, green onions and salt for 3 min. 2. Stir in the chicken for 4 min. Stir in the rest of the garlic with sweet onions, cabbage, bell pepper, peas and 1/2 C. of the broth/water. Put on the lid and let them simmer. 3. Get a small bowl: Whisk in it the 1/2 C. broth/water, soy sauce, sugar and cornstarch to make the sauce. 4. Stir the sauce into the pan and cook them until the sauce becomes thick. Serve your stir fry right away with some white rice. 5. Enjoy.

42

Cabbage Chicken Stir Fry

Chili

and Sweet Chicken Stir Fry

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 156 kcal Fat 6.2 g Carbohydrates 10.9g Protein 15.9 g Cholesterol 36 mg Sodium 606 mg

Ingredients 3 C. broccoli florets 1 tbsp olive oil 2 skinless, boneless chicken breast halves - cut into 1 inch strips 1/4 C. sliced green onions 4 cloves garlic, thinly sliced 1 tbsp hoisin sauce 1 tbsp chile paste

1 tbsp low sodium soy sauce 1/2 tsp ground ginger 1/4 tsp crushed red pepper 1/2 tsp salt 1/2 tsp black pepper 1/8 C. chicken stock

Directions 1. Steam the broccoli florets for 6 min. 2. Place a large pan over medium heat. Heat the oil in it. Add the chicken with green onions, and garlic. Cook them for 6 min. 3. Add the remaining ingredients except for the broccoli and cook them for 3 min. Stir in the steamed broccoli and cook them for 2 min. 4. Serve your Stir fry with some white rice. 5. Enjoy.

Chili and Sweet Chicken Stir Fry

43

HERBED COCONUT

Chicken Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 506 kcal Fat 12.1 g Carbohydrates 60g Protein 36.9 g Cholesterol 78 mg Sodium 804 mg

Ingredients 2 C. uncooked jasmine rice 1 quart water 3/4 C. coconut milk 3 tbsp soy sauce 3 tbsp apple cider vinegar 1 1/2 tbsp fish sauce 3/4 tsp red pepper flakes 1 tbsp olive oil 1 medium onion, sliced

2 tbsp fresh ginger root, minced 3 cloves garlic, minced 2 lb skinless, boneless chicken breast halves - cut into 1/2 inch strips 3 shiitake mushrooms, sliced 5 green onions, chopped 1 1/2 C. chopped fresh basil leaves

Directions 1. Cook the rice according to the directions on the package. 2. Get a mixing bowl: Whisk in it the coconut milk, soy sauce, apple cider vinegar, fish sauce, and red pepper flakes. 3. Place a large pan over medium heat: heat the oil in it. Cook in it the onion, ginger, and garlic. Add chicken and cook them for 4 min. 4. Add the coconut milk and coco the sauce until it lowers by 1/3 of it. Add the mushrooms, green onions, and basil. Coo them for 3 min. Serve your stir fry warm with some rice. 5. Enjoy.

44

Herbed Coconut Chicken Stir Fry

Chow Mein

Chicken Stir Fry

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 524 kcal Fat 25.1 g Carbohydrates 41.1g Protein 34.7 g Cholesterol 68 mg Sodium 1749 mg

Ingredients 1 C. orange juice 1 tbsp grated orange zest 1/4 C. soy sauce 1 tsp salt 3 cloves garlic, chopped 1 tbsp brown sugar 3 tbsp vegetable oil

4 skinless, boneless chicken breast halves - cut into 1 inch cubes 2 tbsp all-purpose flour 1 C. bean sprouts (optional) 1 (6 oz) package crispy chow mein noodles

Directions 1. Get a small mixing bowl: Whisk in it the juice, orange zest, soy sauce, salt, garlic and brown sugar to make the sauce. 2. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken for 9 min. Stir in the sauce until it starts boiling. 3. Sprinkle the flour on top. Cook the stir fry until it becomes thick. Stir in the bean sprouts and cook them for 2 min. 4. Serve your stir fry warm with the chow mein noodles. 5. Enjoy.

Chow Mein Chicken Stir Fry

45

BANGKOK

Curry Stir Fry

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 271 kcal Fat 15.8 g Carbohydrates 11.2g Protein 25.4 g Cholesterol 59 mg Sodium 147 mg

Ingredients 2 tsp olive oil 1 lb skinless, boneless chicken breast halves - cut into thin strips 1 tbsp Thai red curry paste 1 C. sliced halved zucchini 1 red bell pepper, seeded and sliced into strips 1/2 C. sliced carrots 1 onion, quartered then halved

1 tbsp cornstarch 1 (14 oz) can light coconut milk 2 tbsp chopped fresh cilantro

Directions 1. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken for 4 min. 2. Stir in the curry paste, zucchini, bell pepper, carrot and onion then cook them for 4 min. 3. Get a small mixing bowl: Whisk in it the cornstarch with coconut milk. Stir the mix into the skillet. Cook the stir fry until it starts boiling. 4. Lower the heat and cook the stir fry for 2 min. Serve it warm. 5. Enjoy.

46

Bangkok Curry Stir Fry

Fruity Veggies

and Chicken Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 380 kcal Fat 14 g Carbohydrates 33.1g Protein 31.7 g Cholesterol 68 mg Sodium 938 mg

Ingredients 1/2 C. orange juice 3 tbsp soy sauce 3 cloves garlic, chopped 1 tbsp grated orange zest 1 tsp ground ginger 1/2 tsp red pepper flakes (optional) 3 tbsp vegetable oil 4 skinless, boneless chicken breast halves, thinly sliced

1/2 C. chicken broth 2 tbsp cornstarch 1 (16 oz) package frozen stir-fry vegetables 1 C. sugar snap peas 1 C. broccoli florets 1 C. sliced carrot

Directions 1. Get a small mixing bowl: Whisk in it the orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes to make the sauce. 2. Place a large pan over medium heat. Heat the oil in it. Stir into it the sauce with chicken. Cook them for 12 min. 3. Get a small mixing bowl: Whisk the broth with cornstarch in it. Add the mix the mix then cook it until it becomes thick. 4. Stir in the veggies and cook them for 12 min. Serve your stir fry warm. 5. Enjoy.

Fruity Veggies and Chicken Stir Fry

47

SPINACH

and Chicken Stir Fry

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 278 kcal Fat 13 g Carbohydrates 5.9g Protein 33.8 g Cholesterol 86 mg Sodium 273 mg

Ingredients 1 tbsp soy sauce 2 tbsp water 1 tbsp white sugar 2 lb skinless, boneless chicken breast halves, cut into small pieces 1 tbsp vegetable oil 5 green onions, sliced

3 cloves garlic, chopped 3 tbsp vegetable oil 2 (6 oz) bags fresh baby spinach leaves 1 C. thinly sliced fresh basil

Directions 1. Get large mixing bowl: Whisk in it the soy sauce, water, and sugar. Toss in it the chicken and place it aside for 35. 2. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Cook in it the green onion with garlic for 2 min. Drain the mix and place it aside. 3. Heat 3 tbsp of oil in the same pan. Cook in it the chicken with marinade for 6 min. 4. Stir in the spinach and put on the lid. Cook them for 5 min while stirring them from time to time. 5. Add the cooked onion and garlic mix. Cook them for 3 min. Add the basil and cook them for another 3 min. Serve your stir fry warm. 6. Enjoy.

48

Spinach and Chicken Stir Fry

Canola Mushroom Chicken Stir Fry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 190 kcal Fat 6.3 g Carbohydrates 8.7g Protein 25.8 g Cholesterol 59 mg Sodium 600 mg

Ingredients 1/2 large eggplant, sliced into rounds 1/8 tsp salt 4 skinless, boneless chicken breast halves, cut into cubes 2 cloves garlic, minced 2 tbsp soy sauce 1 tbsp canola oil

2 C. mushrooms, sliced 1/8 tsp ground black pepper 4 C. spinach

Directions 1. Season the eggplant slices with some salt. Place them aside to sit for 6 min. Cut them into the dices. 2. Place a large skillet over heat and grease it with some oil. Add with chicken, garlic, and soy sauce. Cook them for 12 min. 3. Add the mushroom with black pepper. Cook them for 4 min. 4. Place another pan over medium heat. Heat the canola oil in it. Cook the eggplant until it becomes golden brown. 5. Transfer the eggplant to the chicken stir fry with spinach and cook them for 4 min. Serve your stir fry warm. 6. Enjoy.

Canola Mushroom Chicken Stir Fry

49

HOW TO

Make Tso’s Chicken

Prep Time: 5 mins Total Time: 1 hr Servings per Recipe: 6 Calories 1021.3 Fat 92.5g Cholesterol 116.2mg Sodium 1073.1mg Carbohydrates 24.0g Protein 25.8g

Ingredients 1 large egg, beaten 4 tbsp cornstarch 1 tbsp soy sauce 1/4 C. soy sauce 3 tbsp white vinegar 1 1/2 lb. boneless chicken, cubed 1/4 C. rice vinegar 1/4 C. sugar 2 tbsp hoisin sauce 1 tbsp chili paste with garlic 10 black peppercorns, crushed

2 tsp sesame oil 2 -3 C. vegetable oil 5 hot chili peppers, halved 1 (1 inch) knob fresh ginger, peeled and minced 3 garlic cloves, minced 2 C. broccoli florets 1 red bell pepper, seeded and sliced 3 green onions, sliced white rice

Directions 1. In a bowl, add 3 tbsp of the cornstarch, egg, 1 tbsp of the white vinegar and 1 tbsp of the soy sauce and mix until well combined. Add the chicken and coat with the mixture generously. Keep aside in the room temperature. In another bowl, add the sugar, remaining tbsp of the cornstarch, remaining 2 tbsp of the white vinegar, remaining 1/4 C. of the soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, peppercorns and 1/2 C. of the water and mix until well combined. 2. In a heavy-bottomed pan, add 3-inch of the oil over medium heat and cook until its temperature reaches to 360 degrees F. 3. Add the chicken pieces in batches and fry for about 2 minutes. 4. With a slotted spoon, transfer the chicken pieces onto a paper towel-lined plate to drain. Remove the oil from the skillet, leaving 3 tbsp inside. Add the garlic, ginger and chilies and stir fry for about 40 seconds. Add the bell pepper and broccoli and cook for about 2 minutes, tossing occasionally. Add the cooked chicken and sauce and cook for about 2 minutes, mixing frequently. Enjoy hot with a garnishing of the green onions. 50

How to Make Tso’s Chicken

Manhattan

Chicken Shawarma

Prep Time: 10 mins Total Time: 3 hrs Servings per Recipe: 6 Calories 624.1 Fat 49.6g Cholesterol 163.3mg Sodium 172.5mg Carbohydrates 8.6g Protein 36.3g

Ingredients Chicken 12 skinless and boneless chicken thighs 2 unwaxed lemons, zested and juiced 100 ml olive oil 6 smaller garlic cloves, grated 2 bay leaves 2 tsp paprika 2 tsp ground cumin 1 tsp ground coriander 1 tsp dried chili pepper flakes 1/4 tsp ground cinnamon

1/4 tsp ground allspice 2 tsp flaked sea salt Garnish lettuce leaf, torn Sauce 250 g plain yogurt 4 tbsp tahini 2 smaller garlic clove, grated fat pinch salt 1 tbsp pomegranate seeds

Directions 1. For chicken: in a large re-sealable bag, place the all ingredients. 2. Seal the bag and shake to coat well. Place in the fridge for about 8 hours or up to for 1 day. Set your oven to 350 degrees F. 3. Remove from the fridge and keep aside in room temperature. 4. In a 17x13x1/2-inch roasting pan, place all the marinade from the bag. Arrange the chicken thighs over the marinade in a single layer. 5. Cook in the oven for about 30 minutes. Meanwhile, for sauce: in a bowl, add all the ingredients except the pomegranate seeds and mix until well combined. Top with the pomegranate seeds. 6. Divide the lettuce onto serving plates and top with the chicken, followed by the pan juices. Enjoy alongside the sauce.

Manhattan Chicken Shawarma

51

ROASTED

Mediterranean Chicken

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 1245.4 Fat 75.5g Cholesterol 243.8mg Sodium 241.0mg Carbohydrates 74.3g Protein 64.0g

Ingredients 3 tbsp sugar 3 tbsp water 2 1/2 tbsp barberries 4 tbsp of olive oil 2 onions, sliced 1 whole chicken, quartered 10 green cardamom pods 1/4 tsp whole cloves 4 cinnamon sticks, broken in half 1 2/3 C. basmati rice 2 1/4 C. boiling water

1/2 tsp flat leaf parsley, chopped 1/2 C. dill, chopped 1/4 C. cilantro leaf, chopped kosher salt fresh ground black pepper Sauce 1/2 C. Greek yogurt 2 tbsp olive oil

Directions 1. In a pot, add the water and sugar over medium heat and cook until the sugar is dissolved, mixing continuously. 2. Remove from the heat and stir in the barberries. 3. Keep aside until using. 4. Ina skillet, add 2 tbsp of the oil and cook until heated through. 5. Stir in the onion and cook for about 12-15 minutes, mixing often. 6. Transfer the caramelized onion into a bowl. 7. In a bowl, add the chicken, 2 tbsp of the oil, cardamom pods, cinnamon, cloves, salt and pepper and mix until well combined. 8. Place a large Dutch oven over medium-high heat and cook until heated through. 9. Add the chicken mixture and cook for about 10 minutes, flipping once half way through. 10. With a pair of tongs, transfer the chicken pieces onto a plate. 11. In the same pan, add the caramelized onion, rice, salt and pepper and stir to combine well. 52

Roasted Mediterranean Chicken

12. Drain the barberries and stir into the pan. 13. Place the cooked chicken and gently, press into the rice mixture. 14. Add the boiling water and immediately, cover the pan. 15. Set the heat to very low and cook for about 28-30 minutes. 16. Remove from the heat. 17. Carefully, remove the lid and arrange a tea towel over the pan. 18. Again, cover with the lid and keep aside for about 10 minutes. 19. Meanwhile, in a bowl, add the yogurt and olive oil and mix well. 20. Remove the lid and loth from the pan. 21. Add the herbs and with a fork, fluff the rice. 22. Enjoy hot alongside the yogurt sauce.

53

CRISPY

Chicken with Southern Gravy

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 8 Calories 507 kcal Fat 29 g Carbohydrates 18.6g Protein 40.5 g Cholesterol 142 mg Sodium 588 mg

Ingredients 1/2 C. milk 1 egg, beaten 1 C. all-purpose flour 2 tsp garlic salt 1 tsp paprika 1 tsp ground black pepper

1/4 tsp poultry seasoning 1 (4 lb.) whole chicken, cut into pieces 3 C. vegetable oil 1 C. chicken broth 1 C. milk

Directions 1. In a shallow dish, add the egg and 1/2 C. of milk and beat well. 2. In a resealable plastic bag, combine the flour, poultry seasoning, garlic salt and paprika. 3. Add the chicken pieces and seal the bag. Toss to coat well. 4. Remove the chicken from the bag and transfer the flour mixture into another shallow dish. 5. In a large skillet, heat the oil to 365 degrees F. 6. Dip the chicken into the egg mixture and coat everything in the flour mixture evenly. 7. Reserve the remaining flour mixture. 8. Fry the chicken pieces in the hot oil till browned from all sides. 9. Now reduce the heat to medium-low and cook the chicken pieces for about 30 minutes. 10. Transfer the chicken pieces onto paper towel lined plates to drain. 11. Remove the oil from the skillet, leaving about 2 tbsp in the skillet. 12. Place the skillet on low heat and slowly, add the reserved flour mixture, stirring continuously. 13. Cook everything for about 2 minutes then add the broth, stirring continuously. 14. Increase the heat to high and add the milk, stirring continuously and bring to a boil. 15. Reduce the heat to low and simmer for about 5 minutes. 16. Immediately, pour sauce over the chicken and serve. 54

Crispy Chicken with Southern Gravy

6-Ingredient

Fried Chicken

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 491 kcal Fat 32 g Carbohydrates 16.1g Protein 32.8 g Cholesterol 97 mg Sodium 94 mg

Ingredients 1 (3 lb.) whole chicken, cut into pieces 1 C. all-purpose flour salt to taste ground black pepper to taste

1 tsp paprika 1 quart vegetable oil for frying

Directions 1. In a shallow dish, place the flour. 2. Sprinkle the chicken pieces with salt, paprika and black pepper and roll them in the flour evenly. 3. In a large skillet, heat the oil to 365 degrees F. 4. Add the chicken pieces and cook, covered for about 15-20 minutes, flipping once half way. 5. Transfer the chicken pieces onto paper towel lined plates to drain.

6-Ingredient Fried Chicken

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CHICKEN STEAKS

with Gravy

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 791 kcal Fat 34.3 g Carbohydrates 71.1g Protein 47 g Cholesterol 124 mg Sodium 1393 mg

Ingredients 4 (1/2 lb.) chicken cube steaks 2 C. all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp black pepper 3/4 tsp salt 1 1/2 C. buttermilk 1 egg

1 tbsp hot pepper sauce 2 cloves garlic, minced 3 C. vegetable shortening for deep frying 1/4 C. all-purpose flour 4 C. milk kosher salt and ground black pepper to taste

Directions 1. With a meat pounder, pound the steaks to 1/4-inch thickness. 2. In a shallow dish, mix together the flour, baking soda, baking powder, salt and black pepper. In another shallow dish, add the egg, buttermilk, hot sauce and garlic and beat well. 3. Coat the steaks with the flour mixture then dip in the egg mixture and again coat with the flour mixture. In a large skillet, heat the oil to 325 degrees F. Add the steaks and fry for about 3-5 minutes on both sides. Transfer the steaks onto paper towel lined plates to drain. Drain the fat from the skillet, reserving about 1/4 C. of the mixture in the skillet. Slowly, add the remaining flour, stirring continuously in the skillet on medium-low heat. 4. Slowly, add the milk, stirring continuously and increase the heat to medium. Bring to a gentle simmer and cook for about 6-7 minutes. 5. Stir in the salt and black pepper and remove from the heat. 6. Pour the gravy over the chicken and serve.

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Chicken Steaks with Gravy

Buffalo

Wings I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 3 Calories 710 kcal Fat 46.9 g Carbohydrates 43.7g Protein 28 g Cholesterol 136 mg Sodium 2334 mg

Ingredients oil for deep frying 1 C. unbleached all-purpose flour 2 tsps salt 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp paprika 1 egg

1 C. milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 C. hot pepper sauce 1 tbsp butter

Directions 1. Get your oil hot for frying. At the same time get a bowl, combine: paprika, flour, garlic powder, salt, cayenne, and black pepper. 2. Get a 2nd bowl, combine: milk and eggs. 3. Coat your chicken first with the gg mix then dredge them in the flour mix. Place the chicken back in the egg mix and again in the flour mix. Place everything in a bowl and place a covering of plastic on the bowl. 4. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8 mins. 5. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce. 6. Place the mix in the microwave for 1 min with a high level of heat then top the chicken with the mix. 7. Enjoy.

Buffalo Wings I

57

BUFFALO

Chicken Sandwich

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 588 kcal Fat 32.6 g Carbohydrates 39.8g Protein 30.4 g Cholesterol 83 mg Sodium 1208 mg

Ingredients 1 tbsp vegetable oil 1 tbsp butter 1 lb skinless, boneless chicken breasts, cut into bite-size pieces 1/4 C. hot sauce 4 (10 inch) flour tortillas

2 C. shredded lettuce 1 celery stalk, diced 1/2 C. blue cheese dressing

Directions 1. Fry your chicken in veggie oil for 12 mins until it is fully done then place the meat to the side in a bowl. 2. Add in the hot sauce to the bowl and stir everything to evenly coat the meat. 3. Now place your tortillas on a working surface and place your chicken on each equally. 4. Layer your dressing, celery, and lettuce over everything then form the contents into burritos. 5. Enjoy.

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Buffalo Chicken Sandwich

Buffalo

Wings II (Asian Style)

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 15 Calories 181 kcal Fat 14.1 g Carbohydrates 7.2g Protein 6.5 g Cholesterol 27 mg Sodium 205 mg

Ingredients 15 chicken wings 1/2 C. all-purpose flour oil for deep frying 1/4 C. butter 1/4 C. hot pepper sauce 1 tbsp chili-garlic sauce

1/2 tsp Thai red chili paste 2 tbsps Asian sweet chili sauce 2 tbsps honey

Directions 1. Get a bowl, combine: chicken wings and flour. 2. Get the wings covered in the flour evenly then place some plastic on the bowl and put everything in the fridge for 1.5 hrs. 3. Get your oil hot for frying. 4. At the same time with a low level of heat, begin to stir and heat the following for 7 mins: honey, butter, sweet chili sauce, hot sauce, chili paste, regular chili sauce. 5. Cook your chicken in the oil for 13 mins until they are fully done then place the wings in a clean bowl. 6. Add the sauce to the bowl and toss everything to evenly coat the wings. 7. Enjoy.

Buffalo Wings II

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COUNTRY

Baked Chicken Thighs

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 323.3 Fat 24.7g Cholesterol 78.9mg Sodium 119.8mg Carbohydrates 7.9g Protein 17.5g

Ingredients 4 skin-on chicken thighs 1 1/2 C. Brussels sprouts, halved 4 carrots, cut on the bias

3 tbsp olive oil 1 tbsp Herbs de Provence

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Get a large mixing bowl: Stir in it the veggies with 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. 3. Transfer the mixture to a baking sheet and spread it in an even layer. 4. Get a mixing bowl: Toss in it the chicken thighs with 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. 5. Arrange it next to the veggies on the pan. Bake them for 32 to 36 in. Serve them warm. 6. Enjoy.

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Country Baked Chicken Thighs

Arizona

Monterey Empanadas

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 1 Calories 104.5 Fat 6.9g Cholesterol 11.1mg Sodium 67.9mg Carbohydrates 7.1g Protein 3.4g

Ingredients 2 1/2 C. chopped cooked chicken 1/2 C. Monterey Jack pepper cheese 1/2 C. chunky salsa 2 tbsp. chopped fresh cilantro 1 tsp. ground cumin 2 tbsp. sour cream 1 tbsp. finely chopped jalapeño pepper

3 sheets frozen puff pastry, thawed for 30 minutes 1 large egg 1 tbsp. water

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. In a bowl, add the chicken, sour cream, cheese, salsa, jalapeño, cilantro and cumin and mix until well combined. 3. Place each puff pastry sheet onto a lightly floured surface and roll into a 13-inch square. 4. With a 3-inch round cutter, cut pastry into 16 equal sized circles. 5. Place 1 tsp. of the chicken mixture onto the center of each circle. 6. With wet fingers, moisten the edges of each circle. 7. Fold the dough over the filling and press the edges to seal. 8. In a small bowl, add the egg and water and beat well. 9. In the bottom of the prepared baking sheet, arrange the empanadas. 10. Coat each empanada with the egg wash. 11. Cook in the oven for about 12-15 minutes. 12. Enjoy warm.

Arizona Monterey Empanadas

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CHICKEN

Biscuit Empanadas

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 106.1 Fat 5.5g Cholesterol 27.7mg Sodium 125.8mg Carbohydrates 7.5g Protein 6.2g

Ingredients 1 (9 3/4 oz.) cans chicken breasts, drained, or cans tuna 1/4 tsp. black pepper 1/2 C. cheddar cheese, shredded

3 oz. cream cheese 1 (8 oz.) cans biscuits

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees F before doing anything else and grease a baking sheet. In a bowl, add the chicken and with a fork shred the meat. Add the cream cheese, cheddar and pepper and mix until well combined. With your hands, flatten each biscuit. Place about 1 tbsp. of the chicken mixture onto the center of each biscuit. Fold the dough over the filling and press the edges to seal. In the bottom of the prepared baking sheet, arrange the empanadas and spray with the cooking spray. 8. Cook in the oven for about 8-10 minutes, rotating the baking sheet once half way through. 9. Enjoy warm.

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Chicken Biscuit Empanadas

Empanadas

Prep Time: 25 mins

in Calabasas

Total Time: 38 mins Servings per Recipe: 1 Calories 327.0 Fat 21.2g Cholesterol 75.9mg Sodium 2373.8mg Carbohydrates 26.8g Protein 8.4g

Ingredients 1 C. cooked chicken 1/2 C. Monterey Jack cheese, grated 1/2 C. cheddar cheese, grated 1 can green chili, chopped 1 tsp. minced garlic 3 tbsp. minced green onions 1/2 tsp. cumin, ground

1 tsp. salt 2 frozen pie crusts 3 egg yolks 2 tbsp. kosher salt 1 tbsp. chili powder

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. In a bowl, add the chicken, Monterey Jack cheese, cheddar cheese, green chilies, garlic, green onions, cumin and 1 tsp. of the salt and mix until well combined. 2. Place in the fridge until using. 3. Place the pie crusts onto a floured surface and roll each one. 4. Now, cut 4-inch circles from each pie crust. 5. Place about 2 tbsp. of the chicken mixture onto the center of each dough circle. Fold the dough over the filling and press the edges to seal. In the bottom of the prepared baking sheet, arrange the empanadas. 6. Coat the top of each empanada with the egg yolks and dust with the kosher salt and chili powder. 7. Cook in the oven for about 12-13 minutes. 8. Enjoy warm.

Empanadas in Calabasas

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CATALINA’S

Secret Empanadas

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 163.7 Fat 10.6g Cholesterol 81.1mg Sodium 202.6mg Carbohydrates 2.9g Protein 13.5g

Ingredients 1 1/2 C. chopped cooked chicken 1/2 C. shredded Swiss cheese 2 tbsp. chopped roasted red peppers 2 tbsp. minced onions 1/2 tsp. pepper 1/2 C. chicken broth 1 tbsp. cornstarch 1 (3 oz.) packages cream cheese, small chunks

salt 2 (10 oz.) packages refrigerated pizza dough 1 large egg, beaten

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 12x15-inch baking sheet. In a bowl, add the Swiss cheese, chicken, onion, red pepper and black pepper and mix until well combined. In a pot, add the broth and cornstarch over high heat and beat until well combined. 2. Add the cream cheese and cook for about 2-3 minutes, beating continuously. Pour the cheese mixture over the chicken mixture alongside the salt and stir to combine well. 3. Place the dough onto a lightly floured surface and unroll it. 4. Cut each rectangle into thirds crosswise. 5. Place about 5 tbsp. of the chicken mixture dough piece. 6. Fold the dough over the filling in a rectangle shape and press the edges to seal. In the bottom of the prepared baking sheet, arrange the empanadas and coat each with the beaten egg. 7. Cook in the oven for about 22-25 minutes. 8. Enjoy warm.

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Catalina’s Secret Empanadas

Saturday Night Chicken Empanadas

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 12 Calories 285.4 Fat 19.7g Cholesterol 22.4mg Sodium 732.3mg Carbohydrates 20.9g Protein 6.3g

Ingredients 3 C. chicken, cooked and chopped 1 (8 oz.) packages shredded cheese 4 oz. cream cheese, softened 1 red bell pepper, chopped 1 jalapeño, seeded and chopped 1 tbsp. ground cumin 1 1/2 tsp. salt

1/2 tsp. ground black pepper 1 (15 oz.) packages refrigerated pie crusts water Sauce 1 C. Velveeta cheese 1 C. tomatoes, diced

Directions 1. In a bowl, add the chicken, cream cheese, cheese blend, jalapeño, red pepper, cumin, salt and pepper and mix well. 2. Place each pie crust onto a lightly floured surface and then, roll each into a 15-inch circle. With a 3-inch cookie cutter, cut the circles. 3. Place 1 heaping tsp. of the chicken mixture onto the center of each dough circle. With wet fingers, moisten the edges of each circle. 4. Fold the dough over the filling and press the edges to seal. 5. In a deep skillet, add the vegetable oil and cook until its temperature reaches to 350 degrees F. Add the empanadas in batches and cook for about 3-5 minutes. 6. For the sauce: in a pan, add the cheese over medium-low heat and cook until melted completely. Add tomatoes and mix until blended nicely. With a slotted spoon, transfer the empanadas onto a paper towel-lined plate to drain. 7. Enjoy warm alongside the cheese dip.

Saturday Night Chicken Empanadas

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CHEDDAR

Chicken Empanadas

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 15 Calories 155.4 Fat 9.5g Cholesterol 30.5mg Sodium 85.0mg Carbohydrates 11.4g Protein 6.1g

Ingredients 1 1/2 C. diced cooked chicken 2 granny smith apples, peeled and chopped 1 tsp. thyme 1 tbsp. honey 1 tbsp. butter 1/2 small white onion 1 garlic clove, minced 1/2 C. shredded cheddar cheese

salt and pepper 1 sheet puff pastry 1 egg, beaten

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. In a skillet, add the butter and cook until melted completely. 3. Add the apple, onion and garlic and stir fry until tender. 4. Stir in the chicken, honey, thyme, salt and pepper and remove from the heat. 5. Keep aside to cool slightly. 6. Add the cheddar cheese and stir to combine. 7. Place the puff pastry onto a lightly floured surface and roll into 1/8-inch thickness. 8. With a glass, cut the circles from the pastry. 9. Place about 1 tbsp. of the filling onto each circle. 10. Fold the dough over the filling and press the edges to seal. 11. In the bottom of the prepared baking sheet, arrange the empanadas and coat each with the egg wash. 12. Cook in the oven for about 25 minutes. 13. Enjoy warm. 66

Cheddar Chicken Empanadas

Punta Cana

Empanadas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 7 Calories 371.9 Fat 20.3g Cholesterol 35.6mg Sodium 544.2mg Carbohydrates 32.2g Protein 15.5g

Ingredients 2 C. roasted chicken meat, shredded 1 C. whole kernel corn 1/4 C. golden raisin 2 tbsp. fresh cilantro, chopped 2 tbsp. onions, minced 1/4-1/2 C. crumbled goat cheese 1/2 tsp. kosher salt

1/4 tsp. black pepper, freshly ground 2 (9 inch) pie crusts

Directions 1. Set your oven to 375 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. In a large bowl, add the chicken, cheese, raisins, corn, onion, cilantro, salt and pepper and mix well. 3. With a 2-inch biscuit cutter, cut an rounds from each pie crust. 4. Place the chicken mixture onto half of each round evenly, leaving a little edge. 5. With wet fingers, moisten the edges of each circle. 6. Fold the dough over the filling and press the edges to seal. 7. In the bottom of the prepared baking sheet, arrange the empanadas. 8. With a fork, poke the top of each empanada. 9. Cook in the oven for about 20 minutes. 10. Enjoy warm.

Punta Cana Empanadas

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CANNELLINI

Chicken Empanadas

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 20 Calories 108.7 Fat 6.0g Cholesterol 24.7mg Sodium 190.0mg Carbohydrates 5.8g Protein 7.7g

Ingredients 1 lb. chicken legs with thigh 2 tbsp. olive oil 1 (1/2 oz.) packet sazon goya 1 tbsp. oregano 1 tsp. salt 1 C. cheddar cheese, shredded

15 1/2 oz. cannellini beans, drained 1/4 C. salsa 20 empanada wrappers ( goya discos)

Directions 1. In a skillet, add the oil and cook until heated. 2. Add the chicken and cook until browned completely. 3. Add the oregano, sazon and enough water to cover the chicken in half and cook for about 30-40 minutes. 4. Drain the chicken completely and keep aside to cool slightly. 5. Remove the skin of chicken legs and then, shred the meat. 6. In a bowl, add the shredded chicken, cheddar cheese, cannellini beans and salsa and mix well. 7. Keep aside to cool completely. 8. Set your oven to 375 degrees F. 9. Place about 1-2 tbsp. of the chicken mixture onto the center of each disco. 10. Fold the dough over the filling and press the edges to seal. 11. In the bottom of a baking sheet, arrange the empanadas and coat the top of each with the butter. 12. Cook in the oven for about 15-20 minutes. 13. Enjoy warm.

68

Cannellini Chicken Empanadas

New Mexican

Empanadas

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 771.0 Fat 44.0g Cholesterol 346.8mg Sodium 3437.0mg Carbohydrates 59.1g Protein 35.1g

Ingredients 1 lb. ground chicken 1 jalapeño, diced 1/2 medium onion, diced 1 garlic clove, minced 1 tbsp. cumin 1 tsp. chili powder 1 tsp. paprika 1/2 tsp. salt 1/2 tsp. cayenne pepper 1/2 C. Mexican cheese (cotija) 1 tsp. olive oil Dough 3 egg yolks

2 1/4 C. flour 1/2 C. butter 1 1/2 tsp. salt 1 large egg 1/3 C. ice water 1 tbsp. of distilled white vinegar Spice 1 tbsp. salt 1 tbsp. chili powder

Directions 1. For the dough: in a bowl, sift together the flour and salt. 2. With a pastry blender, cut in the butter until a crumbly mixture forms. 3. In another bowl, add the egg, water and vinegar and whisk until foamy. 4. Add the egg mixture into the flour mixture and with a fork, mix until well combined. 5. Now, with your hands, knead the dough for some time. 6. Place the dough onto a floured surface and roll into a triangle. 7. With a plastic wrap, cover the dough and refrigerate for about 1 hour. 8. For the chicken: in a pan, add 1 tsp. of the oil over medium heat and cook until heated. 9. Add the onion, garlic and jalapeño, and stir fry for about 3-4 minutes. 10. Stir in the ground chicken, cumin, cayenne pepper, paprika, chili powder and salt and cook until meat is no more pink, breaking up the meat. New Mexican Empanadas

69

11. Drain the grease well and transfer the chicken mixture into a bowl. 12. Keep aside for about 5 minutes. 13. Add the Mexican cheese into the bowl of the chicken mixture and mix well. 14. Keep aside for about 10 minutes. 15. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 16. Place the dough onto a floured surface and rolled into 1/2-inch thickness. 17. Then, cut 4 inch circles from the dough. 18. Place about 2 tbsp. of the chicken mixture onto the center of each circle. 19. Fold the dough over the filling and press the edges to seal. 20. In a bowl, mix together the chili powder and salt. 21. In the bottom of the prepared baking sheet, arrange the empanadas. 22. Coat each empanada with the egg yolk and sprinkle with the salt mixture. 23. Cook in the oven for about 12-14 minutes. 24. Enjoy warm.

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Hot

Carolina Empanadas

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 12 Calories 513.3 Fat 35.7g Cholesterol 93.1mg Sodium 1125.7mg Carbohydrates 22.2g Protein 25.6g

Ingredients Empanadas 3 C. chopped cooked chicken 1 (8 oz.) packages shredded ColbyMonterey Jack cheese 4 oz. cream cheese, softened 1 chopped red bell pepper 1 jalapeño, seeded and chopped 1 tbsp. ground cumin 1 1/2 tsp. salt 1/2 tsp. ground black pepper

1 (15 oz.) packages refrigerated pie crusts water Cheese Dip 1 lb. cheddar cheese 1 (16 oz.) cans diced tomatoes, drained 1 (4 oz.) cans diced green chilies 2 tsp. hot sauce

Directions 1. In a bowl, add the chicken, cream cheese, cheese blend, jalapeno, red pepper, cumin, salt, and pepper and mix until well combined. 2. Place each pie crust onto a lightly floured surface and roll into 15-inch circle. With a 3-inch cookie cutter, cut circles from the dough. 3. Place 1 heaping tsp. of the chicken mixture in the center of each dough circle. With wet fingers, moisten the edges of each circle. 4. Fold the dough over the filling and press the edges to seal. 5. In a deep skillet, add the oil and cook until its temperature reaches to 350 degrees F. Add the empanadas in batches and cook for about 3-5 minutes. With a slotted spoon, transfer the empanadas onto a paper towels-lined plate to drain. Meanwhile, for the dip: in a pan, add the Cheddar over medium-low heat and cook until melted. 6. Add the chiles, tomatoes and hot sauce and cook until well combined, mixing continuously. 7. Enjoy warm empanadas alongside the dip. Hot Carolina Empanadas

71

CREPES

in Florence

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 475.5 Fat 27.5g Cholesterol 219.8mg Sodium 856.7mg Carbohydrates 24.8g Protein 31.4g

Ingredients Florentine 1 lb. chicken breast, boneless, skinless, cubed 3 garlic cloves 1 (10 oz.) cans cream of chicken soup 4 oz. cheddar cheese 10 oz. spinach, chopped 1/2 C. milk 2 tbsp. butter

Parmesan cheese salt and pepper Crepe 1 C. flour 1 C. milk 4 eggs 1 tbsp. melted butter 1/2 tsp. salt

Directions 1. In a bowl, add the flour, butter, eggs, milk and salt and beat until well combined. Keep aside. 2. In a skillet, add the butter and cook until melted. 3. Add the chicken and garlic and stir fry for about 4-6 minutes. 4. Add the cream of chicken and milk and stir to combine. 5. Set the heat to medium-low and cook until just boiling. 6. Stir in the cheese and spinach and until the cheese is melted completely. Cook until the sauce reduces to half. 7. Meanwhile, place a lightly greased skillet over heat until heated. 8. Place about 3 tbsp. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown. 9. Repeat with the remaining mixture. 10. Place about 3/4 C. of chicken mixture in the center of each crepe. 11. Wrap each crepe and enjoy with a topping of the Parmesan cheese. 72

Crepes in Florence

American

Dinner Crepes

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 571.4 Fat 40.1g Cholesterol 181.3mg Sodium 736.9mg Carbohydrates 22.7g Protein 30.6g

Ingredients 1 C. milk 2 tbsp. milk 2 eggs 2 tbsp. butter, melted 1 C. all-purpose flour 1/4 tsp. salt Filling 1/4 C. butter 1/4 C. all-purpose flour 2 C. chicken broth

2 tsp. Worcestershire sauce 3 C. cheddar cheese, shredded, divided 2 C. sour cream 2 (9 oz.) packages frozen broccoli spears, cooked and drained 2 1/2 C. cooked chicken, cubed

Directions 1. In a bowl, add the flour and salt and mix well. 2. In a bowl, add the butter, eggs and milk and beat until well combined. Add the flour mixture and beat until well combined and smooth. Cover the bowl and place in the fridge for about 1 hour. 3. Place a lightly greased frying pan over medium-high heat until heated through. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. 4. Repeat with the remaining mixture. 5. Set your oven to 350 degrees F and grease a 13x9x2-inch baking dish. Meanwhile, in a pot, add the butter and cook until melted. 6. Add the flour and cook until smooth, mixing continuously. 7. Stir in the broth and Worcestershire sauce and cook until boiling. 8. Cook for about 2 minutes, mixing continuously. 9. Set the heat to low. Add 2 C. of the cheese and stir to combine. American Dinner Crepes

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10. Cook for about 10 minutes, mixing frequently. 11. Remove from the heat and stir in the sour cream until well combined and smooth. 12. Put the chicken and broccoli onto each crepe evenly and top with 1/3 C. of the cheese sauce. 13. Carefully, fold each crepe over the filling. 14. In the bottom of the prepared baking dish, arrange the crepes, seam side down and top with the remaining cheese sauce evenly, followed by the remaining cheddar cheese. 15. Cook in the oven for about 20 minutes. 16. Enjoy hot.

74

Hot

Spanish Chicken Crepes

Prep Time: 45 mins Total Time: 6 hrs 45 mins Servings per Recipe: 6 Calories 367.7 Fat 14.5g Cholesterol 188.8mg Sodium 295.6mg Carbohydrates 10.1g Protein 47.6g

Ingredients 3 lb. skinless chicken thighs, bone in 1 tbsp. olive oil 1 C. grape tomatoes 3 garlic cloves, thinly sliced 1/2 medium yellow onion, rough chopped 1 medium jalapeño pepper, seeded and rough chopped 1/4 tsp. ground cumin 1/8 tsp. ground allspice 1/4 tsp. whole cloves 1 tbsp. chili powder 1 cinnamon stick, 2 1/2 to 3 inches 1/2 C. chicken stock

2 tbsp. peanut butter 1/3 C. fresh blueberries 1/4 C. brewed coffee 2 tbsp. sugar-free chocolate syrup 1/4 C. orange juice 1/2 tsp. Splenda granular 1 slice bread, torn into pieces salt pepper 12 -16 prepared crepes light sour cream 4 -5 scallions, sliced

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In the bottom of an 8x8-inch baking dish, place the onions, tomatoes, jalapeño, garlic, salt, pepper and a little oil and toss to coat well. 3. Cook in the oven for about 10 minutes. 4. Meanwhile, in a frying pan, place the cinnamon stick, cloves, cumin, ground allspice and chili powder and stir fry until aromatic. 5. Remove the tomato mixture from the oven and keep aside to cool slightly. 6. For the mole sauce: in a food processor, add the tomato mixture toasted spices, blueberries, bread, peanut butter, chocolate syrup, coffee, orange juice, stock and Splenda and pulse until well combined and smooth. 7. In the bottom of a crock pot, place the chicken and top with the mole sauce evenly. 8. Set the crock pot on Low and cook, covered for about 6-8 hours. Hot Spanish Chicken Crepes

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9. Uncover the crock pot and transfer the chicken thighs onto a plate. 10. Remove the meat from the bones and with 2 forks, shred it. 11. Transfer the mole sauce into a pot over medium-high heat and cook until boiling. 12. Set the heat to low and cook for about 18-20 minutes. 13. Arrange the crepes onto a smooth surface. 14. Place the shredded chicken onto the center of each crepe evenly. 15. Carefully, fold each crepe over the filling. 16. Divide the crepes onto serving plates and place the mole sauce over each serving evenly. 17. Enjoy with a topping of the sour cream and scallions.

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Chopped

Chicken Crepes

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 195.3 Fat 6.6g Cholesterol 62.7mg Sodium 518.6mg Carbohydrates 26.6g Protein 6.9g

Ingredients Crepes 3/4 C. flour 1 C. milk 1 egg 1/2 tsp. salt Filling 1 onion, chopped fine 1 tbsp. butter

1 C. broth pepper allspice 1/2 lb. leftover meat or chicken chopped 2 tbsp. flour 1 tbsp. finely chopped parsley

Directions 1. For crepes: in a bowl, add all the ingredients and beat until well combined. Keep aside for about 30 minutes. 2. Place a lightly greased frying pan over medium heat until heated through. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. 3. Cook until golden brown from both sides. 4. Repeat with the remaining mixture. 5. In a skillet, add the butter and cook until melted. 6. Add the onion and stir fry for about 4-5 minutes. 7. Add the chicken, 1/2 C. of the broth and seasonings and stir to combine. 8. In a bowl, dissolve the flour into the remaining broth until smooth. 9. Add the flour mixture into the chicken mixture, stirring continuously. 10. Stir in the parsley and remove from the heat. 11. Place the chicken mixture onto each crepe evenly. 12. Carefully, roll each crepe and enjoy with a garnishing of the parsley.

Chopped Chicken Crepes

77

INDIAN

Samosa Crepes

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 556.2 Fat 22.3g Cholesterol 163.9mg Sodium 681.1mg Carbohydrates 49.1g Protein 38.6g

Ingredients 1 lb. cooked chicken, sliced 1 large potato, diced and boiled 3/4 C. all-purpose flour 1 C. milk 1 beaten egg salt & pepper nonstick spray coating 1 large onion, finely sliced 2 garlic cloves, minced 1 tsp. light brown sugar

2 -3 tsp. curry powder 1 tsp. turmeric 1 (10 3/4 oz.) cans condensed cream of mushroom soup 1/4 C. milk cilantro yogurt 2 tbsp. melted butter

Directions 1. For the crepes: in a food processor, add the flour, butter, egg, 1 C. of the milk, salt and pepper and pulse until well combined. 2. Place a greased frying pan over medium heat until heated through. 3. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. 4. Cook until golden brown from one side. 5. Transfer the crepe onto a plate. 6. Repeat with the remaining mixture. 7. For filling: place a greased pot over medium heat until heated through. 8. Add the garlic and onion and cook for about 4-5 minutes, mixing occasionally. 9. Add the brown sugar, curry powder and turmeric and stir fry for about 1 minute. 10. Add 3 tbsp. of the milk and condensed soup and stir to combine. 11. Stir in the potato and chicken and remove from the heat. 12. In a bowl, add about 3/4 C. of the soup mixture and refrigerate, covered to chill. 13. Arrange the cooked crepes onto a smooth surface, browned side downwards. 78

Indian Samosa Crepes

14. Place the chicken mixture onto each crepe evenly and carefully, roll to secure the filling. 15. In the bottom of a greased 13x9x2-inch baking dish, arrange the rolled crepes. 16. Cover the baking dish and refrigerate for about 4-20 hours. 17. Set your oven to 350 degree F. 18. Stir the reserved soup mixture well and lace over the crepes evenly. 19. Cover the baking dish and cook in the oven for about 30 minutes. 20. Enjoy hot.

79

CASABLANCA

Chicken with Basmati

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 443.0 Fat 12.1g Cholesterol 83.7mg Sodium 288.0mg Carbohydrates 50.7g Protein 31.7g

Ingredients RICE 1 C. basmati rice 2 C. cold water 2 tsp chicken base 1 tbsp shredded orange zest 1/4 tsp salt CHICKEN 4 medium boneless skinless chicken breast halves, pounded thin 2 tbsp butter 1 tbsp olive oil 1/4 C. chopped green onion 2 tsp shredded orange zest

1 C. orange juice 1 tbsp brown sugar 1/4 tsp cinnamon 1/4 tsp cumin 1/8 tsp cayenne pepper 2 tbsp raisins, chopped

Directions 1. In a pan, add the water over high heat and bring to a boil. 2. Add the rice, 1 tbsp of the orange peel, chicken base and 1/4 tsp of the salt and again bring to a boil. 3. Reduce the heat to low and simmer, covered for about 15 minutes. 4. Remove from the heat and keep aside, covered. 5. Season the chicken with the salt and pepper slightly. 6. In a skillet, heat the oil and butter over medium heat and cook the chicken for about 3-5 minutes per side 7. Transfer the chicken onto a plate and cover with a piece of foil to keep warm. 8. In the same pan, add the green onions over low heat and cook for about 1 minute, stirring frequently. 80

Casablanca Chicken with Basmati

9. Stir in the remaining ingredients and increase the heat to medium-high. 10. Stir in the chicken and cook for about 5 minutes, stirring frequently. 11. Remove from the heat and with a fork, fluff the rice. 12. Transfer the rice onto serving plates and top with the chicken, followed by the sauce. 13. Serve immediately.

81

CHICKEN

and Mango Basmati Salad

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 270.3 Fat 10.6g Cholesterol 42.5mg Sodium 46.9mg Carbohydrates 26.1g Protein 17.4g

Ingredients 1 C. basmati rice 1 3/4 C. water 3/4 C. mango chutney 12 oz. cooked chicken, chopped 1/2 C. dried cranberries

1/2 C. pecan halves, toasted and chopped 3/4 tsp ground black pepper

Directions 1. 2. 3. 4.

In a medium pan, add the rice and 1 3/4 C. of the water and bring to a boil. Reduce the heat and simmer, covered for about 20 minutes. With a fork, fluff the rice. Meanwhile, in a small pan add the chutney and remaining 2 tbsp of the water over low heat and cook for about 1 minute, stirring continuously. 5. In a large bowl, add the rice, chicken, melted chutney, cranberries, pecans and pepper and toss to coat well. 6. Serve immediately.

82

Chicken and Mango Basmati Salad

Friday’s

Dinner (Curry Chicken with Basmati)

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 5 Calories 271.9 Fat 16.1g Cholesterol 170.8mg Sodium 288.4mg Carbohydrates 12.4g Protein 20.2g

Ingredients 2 oranges, zest and juice 1 lb. large shrimp, peeled and deveined 1 tbsp hot curry powder coarse salt ground black pepper 2 tbsp olive oil 1 small onion, diced 2 stalks celery, strings removed, diced

1 tsp dried oregano 1 C. tomato juice 1/2 C. heavy cream cooked cinnamon basmati rice, with golden raisin

Directions 1. In a large bowl, mix together the shrimp, half of the orange zest, 1 1/2 tsp of the curry powder, 1/4 tsp of the salt and 1/4 tsp of the pepper. 2. In a large skillet, heat 1 tbsp of the oil over medium heat and cook the shrimp for about 2 minutes per side. 3. Transfer the shrimp onto a plate. 4. In the same skillet, heat the remaining tbsp of the oil and cook the celery, onion, dried oregano and remaining 1 1/2 tsp of the curry powder for about 4 minutes. 5. Stir in the orange and tomato juices and cook for about 8 minutes. 6. Add the cooked shrimp and cook for about 2 minutes. 7. Stir in the cream, remaining orange zest, salt and pepper and remove from the heat. 8. Serve over cooked rice with a garnishing of the fresh oregano.

Friday’s Dinner

83

BASMATI

and Mahkani (Buttered Chicken)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 982.1 Fat 36.6g Cholesterol 259.8mg Sodium 286.7mg Carbohydrates 99.2g Protein 62.5g

Ingredients 1 (450 g) packet basmati rice 1 tbsp butter 1 1/2 tbsp canola oil 1 kg chicken thigh fillet, chopped 1 onion, chopped 1 tbsp grated ginger 2 garlic cloves, crushed 2 tsp ground cumin 1 tsp ground cardamom 1 tsp coriander powder 1 tsp garam masala

1/4 tsp chili powder 1 1/4 C. tomatoes, puree 3 tsp corn flour 1/2 C. thickened cream 1/2 C. Greek style natural yogurt 50 g baby spinach leaves salt 1/4 C. toasted sliced almonds

Directions 1. In a large heavy bottomed pan, heat 1 tbsp of the oil and butter and cook the chicken in batches until browned completely. Transfer the chicken into a bowl. 2. In the same skillet, heat the remaining oil and cook the onion and cook for about 5 minutes, stirring occasionally. 3. Add the garlic, ginger and spices and cook for about 30 seconds, stirring continuously. 4. Add the cooked chicken and tomato puree and simmer for about 10 minutes, stirring occasionally. 5. In a small bowl, mix together the corn flour and 1 tbsp of the cream. 6. In the pan, stir in the remaining cream and yogurt and simmer for about 10 minutes, stirring occasionally. Add the corn flour mixture and stir for about 1 minute. 7. Stir in the spinach and cook until just wilted. Stir in the salt and remove from the heat. 8. Cook the rice according to package's directions. 9. Place the butter chicken over rice and serve with a topping of the flaked almonds. 84

Basmati and Mahkani

Mediterranean

Basmati Greek Style

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 3 Calories 270.9 Fat 10.3g Cholesterol 87.7mg Sodium 697.7mg Carbohydrates 3.5g Protein 38.6g

Ingredients 2 tbsp margarine 1 lb. boneless skinless chicken breast half 2 large shallots, chopped 2 C. chicken broth 1 tbsp lemon juice ( fresh )

1 tsp grated lemon peel 2 tbsp chopped dill weed

Directions 1. In a skillet, melt the margarine over medium-high heat and cook the chicken until browned, stirring frequently. 2. Transfer the chicken into a bowl and sprinkle with the salt and black pepper. 3. In the same skillet, add the shallots and cook for about 30 seconds, stirring continuously. 4. Stir in rice, lemon peel, lemon juice and broth and bring to a boil. 5. Add the cooked chicken and stir to combine. 6. Reduce the heat to low and simmer, covered for about 15-20 minutes, without stirring. 7. Add the dill weed and gently, stir to combine. 8. Serve hot.

Mediterranean Basmati Greek Style

85

AMERICAN

Chili

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 472.4 Fat 4.9g Cholesterol 49.9mg Sodium 175.8mg Carbohydrates 74.1g Protein 33.7g

Ingredients WHITE CHILI vegetable oil cooking spray 1 C. onion, chopped 3/4 tsp garlic, minced 3/4 tsp chopped ginger root 1/2 jalapeño pepper, chopped 3 oz. mushrooms, chopped 2 tsp flour 11 oz. boneless skinless chicken breasts, cubed 1 1/4 lb. canned white beans, drained and rinsed 1 1/4 C. organic low sodium chicken broth 3/4 tsp dried oregano leaves 3/4 tsp ground cumin 1/4 tsp ground coriander 1/8 tsp ground cinnamon

3/4 bay leaf GARNISH 3/4 small tomatoes 1 1/4 green onions, sliced 1 tbsp green olives 1 tsp green olives 1 tbsp finely chopped cilantro 1 tsp chopped cilantro guacamole sour cream salsa corn tortilla strips BASMATI RICE 2 C. water 1 C. basmati rice 1/8 tsp saffron

Directions 1. 2. 3. 4. 5. 6. 86

Grease a large pan with the cooking spray and heat over medium heat. Add the onion, ginger, garlic and jalapeño and sauté for about 5 minutes. Stir in the mushrooms and cook, covered for about 5 minutes. Stir in the flour and cook for about 1 minute, stirring continuously. Stir in the chicken, beans, herbs and chicken broth and bring to a boil. Reduce the heat to low and simmer, covered for about 10-15 minutes. American Chili

7. Stir in salt and black pepper and remove from the heat. 8. Discard the bay leaf. 9. Meanwhile, for the rice: in a pan, add the water over high heat and bring to a boil. 10. Add the rice and saffron and stir to combine. 11. Reduce the heat to low and simmer, covered for about 15-20 minutes. 12. Remove from the heat and keep aide, covered for about 5 minutes. 13. With a fork, fluff the rice and serve. 14. Divide the chili into serving bowls and serve with a garnishing of the tomato, olives, green onion and cilantro alongside the rice, guacamole, sour cream, salsa and tortilla strips.

87

KARACHI STYLE

Chicken Salad

Prep Time: 40 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 390.9 Fat 11.1g Cholesterol 39.6mg Sodium 650.0mg Carbohydrates 51.2g Protein 23.0g

Ingredients SALAD 1 1/2 C. water 1 C. uncooked basmati rice 3 garlic cloves, minced 2 C. shredded rotisserie cooked boneless skinless chicken breasts 1/2 C. sliced green onion 1/4 C. chopped drained sun-dried tomato 1 tsp grated lemon rind 1 (15 1/2 oz.) cans chickpeas, rinsed and drained 1 (14 oz.) cans artichoke hearts, drained and chopped

DRESSING 1/4 C. fat-free chicken broth 3 tbsp lemon juice 3 tbsp extra virgin olive oil 1 tsp Dijon mustard 3/4 tsp salt 1/2 tsp ground black pepper 1/4 tsp dried oregano

Directions 1. 2. 3. 4. 5. 6.

For the salad: in a 3-quart pan, add the water and bring to a boil. Add the rice and garlic and stir to combine. Reduce the heat to low and simmer, covered for about 20 minutes. Remove from the heat and keep aide, covered for about 5 minutes. Transfer the rice into a large bowl. Add the chicken, green onion, sun-dried tomato, lemon rind, chickpeas and artichoke hearts and gently, stir to combine. 7. For the dressing: in a bowl, add all ingredients and beat until well combined. 8. Pour the dressing over the rice salad and gently, toss to coat.

88

Karachi Style Chicken Salad

Buffalo

Chicken Buns

Prep Time: 15 mins Total Time: 8 hrs 25 mins Servings per Recipe: 4 Calories 489 kcal Fat 14.4 g Carbohydrates 46g Protein 141.5 g Cholesterol 139 mg Sodium 1439 mg

Ingredients 1 lb ground chicken 1 C. dry bread crumbs 3/4 C. crumbled blue cheese 1 extra large egg 1/4 C. onion, chopped (optional)

1/3 C. buffalo wing sauce 4 hamburger buns, split and toasted

Directions 1. Before you do anything preheat the grill. 2. Get a mixing bowl: Add the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce then mix them well. Form the mix into 4 cakes. 3. Place them on the grill and grill them for 4 min on each side. Assemble your burgers with your favorite toppings then serve them. 4. Enjoy.

Buffalo Chicken Buns

89

HOT ICEBERG

Chicken Burgers

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 374 kcal Fat 8.8 g Carbohydrates 25.3g Protein 45.5 g Cholesterol 111 mg Sodium 1111 mg

Ingredients 1/4 C. light sour cream 1/4 C. reduced fat blue cheese crumbles 1/4 tsp Worcestershire sauce 1 1/2 lbs ground chicken 1/4 C. hot pepper sauce 1/2 tsp celery salt (optional) 1/4 tsp poultry seasoning 1/2 tsp paprika

1 pinch cayenne pepper, or to taste 1 tbsp hot pepper sauce 4 Kaiser Rolls split 4 leaves iceberg lettuce 1/2 C. diced celery

Directions 1. Before you do anything preheat the grill. 2. To make the sauce: 3. Get a mixing bowl: Add the sour cream, blue cheese, and Worcestershire sauce then mix them well. Place it aside. 4. Get a large mixing bowl: chicken, 1/4 C. hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper, black pepper and salt. Mix them well. 5. Shape the mix into 4 burger cakes. Grill them for 8 min. Flip the burger cakes and brush the upper side with 1 tsp of the hot sauce for each. Cook them for 7 min on the other side. 6. Assemble your burgers with 1 lettuce leaf, 2 tbsps of cheese sauce and 2 tbsps of celery per each burger. Serve them right away. 7. Enjoy.

90

Hot Iceberg Chicken Burgers

Chicken

Tenders Tennessee Style

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 460.7 Fat 21.5g Cholesterol 169.3mg Sodium 826.0mg Carbohydrates 28.7g Protein 36.9g

Ingredients 4 (200 g) chicken breast fillets ( boneless and skinless) 1/2 C. milk 2 eggs ( lightly beaten) 1 tbsp lemon juice 1 C. plain flour 2 tsp dried thyme 2 tsp rosemary 2 tsp paprika 1 tsp salt 1/2 tsp garlic powder

peanut oil (for deep frying) Pepper Mayo 1 C. mayonnaise 1/2 C. sour cream 2 spring onions, minced 1 tbsp green peppercorn 1 tbsp chives 2 tsp capers tsp French mustard

Directions 1. Cut the chicken fillets into long strips. 2. In a bowl, add the milk and chicken strips and keep aside for about 1 hour. 3. Meanwhile for the mayonnaise in a bowl, add all the ingredients and mix till well combined. Refrigerate. 4. Drain the chicken strips, reserving the milk. 5. In the bowl of the milk, add the eggs and lemon juice and beat till well combined. 6. In another bowl, mix together the flour, spices and salts. 7. Coat the chicken strips with the seasoned flour evenly. 8. Now, dip in the egg mixture and then again, coat with the seasoned flour. 9. In a deep fryer, heat the oil and fry the chicken strips in batches till golden brown. 10. With a slotted spoon, transfer the chicken strips onto a paper towel lined plate to drain. 11. Serve alongside the mayonnaise. Chicken Tenders Tennessee Style

91

CALIFORNIA

Casserole II

Prep Time: 15 mins Total Time: 1 hrs 20 mins Servings per Recipe: 8 Calories 434 kcal Fat 23.9 g Carbohydrates 30g Protein 25.2 g Cholesterol 70 mg Sodium 1428 mg

Ingredients 1 1/2 C. water 1/4 C. margarine 1 (6 oz.) package stuffing mix 3 C. cubed cooked chicken 1 (16 oz.) package frozen Californiablend vegetables (broccoli, carrot, cauliflower) 12 slices American cheese

2 (10.75 oz.) cans light cream of mushroom soup 1 tsp garlic powder 1/2 tsp dried marjoram leaves 1/2 tsp dried thyme leaves 1/2 tsp ground sage

Directions 1. Coat a casserole dish with oil then set your oven to 350 degrees before doing anything else. 2. Get your margarine boiling in water then add the stuffing. 3. Place a lid on the pot, shut the heat, and let the stuffing sit for 7 mins, then stir everything. 4. Layer your chicken at the bottom of the casserole dish and top the chicken with the frozen veggies. 5. Now add your cheese over the veggies. 6. Get a bowl, combine: sage, mushroom soup, thyme, garlic powder, and marjoram. 7. Layer this mix over the cheese then top everything with the stuffing. 8. Cook the contents in the oven for 65 mins. 9. Enjoy.

92

California Casserole II

Floridian

Chicken and Sausage

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 4 Calories 1155.5 Cholesterol 155.3mg Sodium 1842.9mg Carbohydrates 88.4g Protein 59.6g

Ingredients 3 tbsps olive oil 2 boneless skinless chicken breast halves, cut into 1-inch pieces 1/2 C. chicken broth 1 lb hot Italian chicken sausage, casings removed 2 C. chopped onions 1 red bell pepper, cut into strips 1 (14 1/2 oz.) cans diced tomatoes 1 1/4 C. chicken stock 2 tbsps tomato paste

1 tbsp chopped fresh garlic 1 tbsp chopped fresh rosemary 12 oz. farfalle pasta 1 1/2 C. freshly grated parmesan cheese 1/4 C. chopped fresh Italian parsley

Directions 1. Fry your chicken in oil for 7 mins until it is done then remove the meat from the pot. Now pour the broth into the pot and scrape the bottom. Let the broth get hot for 4 mins then combine in the bell peppers, sausage, and onions. 2. Break the sausages into pieces for 12 mins. 3. Now add in the rosemary, tomatoes and liquid, garlic, tomato paste, and stock. Stir the mix and cook everything for 12 more mins. 4. Add the chicken, any drippings, some pepper and salt. 5. Let the meat get hot. 6. At the same time begin to boil your pasta in water and salt for 9 mins then remove the liquids and place the noodles back in to the same pot. 7. Add in the sauce, parsley, and 1 C. of parmesan. Then stir everything evenly. Add the rest of the parmesan as a topping. Enjoy.

Floridian Chicken and Sausage

93

MUSHROOM

Chicken

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 613.7 Cholesterol 135.1mg Sodium 570.0mg Carbohydrates 13.9g Protein 43.1g

Ingredients 6 chicken breasts Salt Pepper Thyme 6 slices turkey bacon 6 slices Fontina cheese Flour Canola oil

10 oz. sliced mushrooms 1 C. vegetable broth 4 C. chicken stock 1 tbsp butter 1 tbsp flour

Directions 1. Slice an opening into your pieces of chicken then add in the thyme, pepper, and salt to them. Then add a piece of fontina, and turkey bacon to each. 2. Dredge the chicken in some flour then brown the chicken all over in oil. 3. Place the chicken to the side. 4. Begin to stir fry your mushrooms for 4 mins until they are browned then add in the broth and cook everything for 7 mins. 5. Add the stock then add the chicken to the mix as well. 6. Let everything gently boil for 7 mins then place the meat on a serving dish. 7. Add your butter and some flour to the sauce. 8. Stir and heat the mix until it is thick. 9. Top your chicken liberally with the sauce. 10. Enjoy.

94

Mushroom Chicken

Green Onion Sandwich

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 12 Calories 437 kcal Fat 10.1 g Carbohydrates 51g Protein 21.9 g Cholesterol 83 mg Sodium 379 mg

Ingredients 3 C. diced, cooked chicken breast meat 3 green onions, minced 1/2 C. refrigerated poppy seed salad dressing, or to taste 12 Hawaiian sweet bread rolls, sliced in half horizontally 1 (8 oz.) container pineapple cream cheese spread

6 large leaves Boston lettuce, halved 1 (16 oz.) package fresh strawberries, hulled and diced

Directions 1. Get a bowl, mix: salad dressing, green onions, and chicken. 2. Coat the insides of your pieces of bread with the cream cheese mix then layer a piece of lettuce on the bottom of each. 3. Top the lettuce with: 1/4 of the chicken mix and 2 tbsp of strawberries. 4. Lay the top of the bread over the berries to form a sandwich. 5. Enjoy.

Green Onion Sandwich

95

HULI HULI

(Ginger Chicken)

Prep Time: 15 mins Total Time: 5 hrs 35 mins Servings per Recipe: 12 Calories 611 kcal Fat 30.1 g Carbohydrates 20.3g Protein 60.9 g Cholesterol 1239 mg Sodium 911 mg

Ingredients 1 (20 oz.) can crushed pineapple in juice 3/4 C. brown sugar 1/2 C. shoyu (soy sauce) 1/3 C. ketchup 1/3 C. chicken broth 1/4 C. Worcestershire sauce 1 (1 inch) piece fresh ginger, minced

1 clove garlic, minced 4 drops liquid smoke, or more to taste (optional) 3 (3 1/2) lb fryer chickens, quartered

Directions 1. Get the following boiling: liquid smoke, pineapple, garlic, brown sugar, ginger, Shoyu, Worcestershire, chicken broth, and ketchup. 2. Once the mix is boiling set the heat to low and let the contents continue to cook for 35 mins. 3. Let the mix lose its heat then reserve 1.5 C. in the fridge. 4. Now add the chicken to the rest of the mix and stir the meat to evenly coat everything with marinade. 5. Place a covering of plastic on the bowl and put everything in the fridge for 5 hrs. 6. Now get your grill hot and oil the grate. 7. For 6 mins each side cook your chicken on the grill. 8. Now begin to baste the meat with the marinade which was set aside and continue grilling for 14 more mins while flipping the meat occasionally. Enjoy.

96

Huli Huli

Tropical

Ginger Stew

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 221 kcal Fat 6.5 g Carbohydrates 10.8g Protein 26.6 g Cholesterol 67 mg Sodium 1048 mg

Ingredients 1 tbsp sesame or canola oil 1 lb chicken tenders, cut into 1-inch pieces 1 (2 inch) piece fresh ginger, peeled and cut into matchsticks or minced 4 cloves garlic, thinly sliced 1/2 C. apple cider 1 (14 oz.) can reduced-sodium chicken broth

1 1/2 C. water 2 tbsps reduced-sodium soy sauce 1 tsp Asian red chili sauce, such as sriracha, or to taste 1 bunch mustard greens or chard, stemmed and diced*

Directions 1. Stir fry your chicken in a Dutch oven, in hot oil, for 9 mins then remove the meat from the pot. 2. Now begin to stir fry your garlic and ginger in the same pot for 30 secs then pour in the apple cider and cook everything for 2 mins. 3. Now combine in the water and broth then turn up the heat. 4. Let the mix boil for 7 mins then add: mustard greens, soy sauce, and chili sauce. 5. Let the greens cook for 5 mins then add in the chicken and cook everything for 3 more mins. 6. Enjoy.

Tropical Ginger Stew

97

HONOLULU

Stew

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 563 kcal Fat 20.8 g Carbohydrates 29.4g Protein 70.6 g Cholesterol 151 mg Sodium 1533 mg

Ingredients 1 (16 oz.) package bean thread vermicelli noodles warm water, as needed 3 chicken breasts, or more to taste water, to cover 1 quart chicken broth 1 small onion, sliced thin 3 cloves garlic, diced

3 slices fresh ginger, diced 1 tbsp patis (Philippine-style fish sauce) 1 tbsp soy sauce 3 bay leaves salt and ground black pepper to taste 2 C. diced bok choy

Directions 1. Let your vermicelli sit submerged in warm water for 20 mins then remove the liquid and cut the noodles in half. 2. Now get your chicken breast boiling in water for about 12 mins until the meat is fully done. 3. Remove the chicken from the pot and shred it into pieces, then add the meat back to boiling water. 4. Add in the broth and set the heat to low. 5. Add in: the bay leaves, salt, onions, soy sauce, pepper, garlic, fish sauce, and ginger. 6. Get everything simmering then add the vermicelli and cook the noodles for 7 mins. 7. Add the bok choy and continue cooking everything for 5 more mins. 8. Enjoy.

98

Honolulu Stew

Wednesday’s

Cajun Casserole

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 424.3 Fat 22.1g Cholesterol 122.2mg Sodium 720.4mg Carbohydrates 15.6g Protein 40.9g

Ingredients 6 large chicken breasts garlic powder 2 red onions, minced 1 green pepper, minced 1 pint stewed tomato 1 pint Italian stewed tomatoes 5 1/2 oz. tomato paste 1 1/2 tsp basil

1/2 tsp oregano 1 tsp Cajun seasoning salt and pepper 2 C. mozzarella cheese cooked lasagna noodles

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Season the chicken breasts with garlic powder, a pinch of salt and pepper. Place them in a greased baking pan. 3. Lay over it the onion with peppers and place it aside. 4. Get a mixing bowl: Stir in it the stewed tomatoes, tomato paste, and seasonings. Pour the mix all over the chicken breasts. 5. Place the pan in the oven and cook it for 42 min. 6. Once the time is up, Sprinkle the cheese over the chicken casserole. Cook it in the oven for an extra 22 min. 7. Serve your chicken casserole warm. 8. Enjoy.

Wednesday’s Cajun Casserole

99

LOUISIANA

Chicken Wings

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 1031.3 Fat 86.7g Cholesterol 257.4mg Sodium 2338.5mg Carbohydrates 13.9g Protein 49.1g

Ingredients 40 chicken wings vegetable oil, for frying 1 C. butter 2 C. Frank's red hot sauce 1 tbsp cayenne pepper 1/2 C. flour 2 tbsp garlic powder 2 tbsp onion powder

1 tbsp cumin 2 tbsp Cajun seasoning 1 1/2 C. blue cheese dressing

Directions 1. Get a large mixing bowl: Mix in it the flour, Cajun seasoning, cayenne pepper, onion powder, garlic powder, and cumin. 2. Toss the chicken wings in the flour mix until they are well coated with it. 3. Place a large pan over medium heat. Heat about 1 inch of oil in it. Cook in it the chicken wings in batches until they become golden brown. 4. Get a small mixing bowl: Whisk in it the hot sauce with butter and blue cheese to make the sauce. 5. Serve your chicken wings with the blue cheese sauce. 6. Enjoy.

100

Louisiana Chicken Wings

Creole

Penne

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 436.7 Fat 106.2mg Cholesterol 329.4mg Sodium 11.7g Carbohydrates 36.2g Protein 436.7

Ingredients 4 boneless skinless chicken breasts 6 tbsp Cajun seasoning 1 packages chopped spinach 2 tbsp butter or 2 tbsp margarine 2 tbsp flour 2 C. milk 1/4 C. parmesan cheese 1/2 tsp garlic powder

salt and pepper 1 package mostaccioli noodles, or penne 4 tbsp olive oil

Directions 1. Cook the noodles by following the instructions on the package. 2. Place a heavy saucepan over medium heat. Heat in it the butter. Mix into it the flour and cook it until it becomes golden. 3. Add to them the milk gradually while whisking all the time. Stir in the spinach, cheese, garlic powder, salt and pepper. 4. Let the sauce cook for 5 to 7 min while stirring it until it becomes thick. 5. Place a large skillet over medium heat. Heat the oil in it. 6. Season the chicken breasts with Cajun seasoning, a pinch of salt and pepper. Cook the chicken breasts in the hot pan 5 to 8 min on each side. 7. Serve your pasta warm with the golden chicken breasts and cheese sauce. 8. Enjoy.

Creole Penne

101

CAJUN

Gumbo

Prep Time: 40 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 1201.9 Fat 76.6g Cholesterol 167.2mg Sodium 1645.3mg Carbohydrates 69.0g Protein 55.2g

Ingredients 1/4 C. all-purpose flour 1 tsp salt 1/2 tsp black pepper 1/4 tsp cayenne 1 tsp paprika 1/2 tsp onion powder 1/2 tsp garlic powder 6 chicken breasts, cubed 1/4 C. vegetable oil 1 C. all-purpose flour 1 C. butter

2 C. chopped onions 1 1/2 C. chopped green bell peppers 1 1/2 C. chopped celery 2 quarts chicken stock 3/4 lb beef sausage, cubed 2 garlic cloves, minced 3 C. cooked rice

Directions 1. Get a large mixing bowl: Toss in it the spices with chicken and 1/4 C. of flour. 2. Place a large pan over medium heat. Heat the oil in it. Add the chicken in batches and coo them for 5 min per batch. 3. Place a pot over medium heat. Melt the butter in it. Add the flour and mix it well then cook it until it becomes golden brown. 4. Add the veggies and mix them well. Add to it the stock gradually while mixing them all the time. 5. Cook them until they start boiling. Stir in the chicken, sausage, and garlic. Lower the heat and let the stew cook for 60 min. 6. Adjust the seasoning of your gumbo then serve it warm. 7. Enjoy.

102

Cajun Gumbo

Quesadillas Sedona

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 673 kcal Fat 29.1 g Carbohydrates 72.8g Protein 31 g Cholesterol 65 mg Sodium 979 mg

Ingredients 2 tomatoes, diced 1 onion, finely chopped 2 limes, juiced 2 tbsp chopped fresh cilantro 1 jalapeño pepper, seeded and minced salt and pepper to taste 2 tbsp olive oil, divided 2 skinless, boneless chicken breast halves

- cut into strips 1/2 onion, thinly sliced 1 green bell pepper, thinly sliced 2 cloves garlic, minced 4 (12 inch) flour tortillas 1 C. shredded Monterey Jack cheese 1/4 C. sour cream, for topping

Directions 1. In a small bowl, mix together the tomatoes, onion, lime juice, cilantro, jalapeño pepper, salt and pepper. 2. In a large skillet, heat 1 tbsp of the olive oil and sear the chicken till cooked through. 3. Transfer the chicken into a plate and keep aside. 4. In the same skillet, heat the remaining 1 tbsp of the olive oil and sauté the sliced onion and green pepper till tender. Stir in the minced garlic and sauté till aromatic. 5. Stir in half of the pico de gallo and cooked chicken. 6. Keep aside, covered to keep the mixture warm. 7. In a heavy skillet, heat 1 flour tortilla. 8. Spread 1/4 C. of the shredded cheese over the tortilla, followed by 1/2 of the chicken mixture and 1/4 C. of the cheese. Cover with another tortilla. 9. Cook till the bottom of tortillas becomes golden brown from both sides. 10. Remove the quesadilla from the skillet and cut into quarters. 11. Repeat with the remaining tortillas and filling. 12. Serve quesadillas with the sour cream and remaining pico de gallo. Quesadillas Sedona

103

SWEET

Honey Chicken

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients 3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour

1 tsp black pepper 1/2 tsp garlic salt 1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: honey, water, and salt. Now place the chicken in the water (make sure the liquid covers the chicken). Place a covering of plastic wrap around the bowl and chill the mix in the fridge for 2 hrs. Now put your chicken in another bowl and cover it with buttermilk. Let the chicken stand for 30 mins in the milk. Add your veggie oil to a frying and pan and begin heating it to 350 degrees before doing anything else. 7. Now get a 3rd bowl, mix: cayenne, flour, onion salt, garlic salt, and black pepper. 8. Dredge your chicken in the dry mix then fry it for 13 mins per side in the hot oil 9. Enjoy

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Sweet Honey Chicken

Mint

Curry

Prep Time: 1 hr Total Time: 3 hrs 45 mins Servings per Recipe: 8 Calories 552 kcal Fat 38.4 g Carbohydrates 28.9g Protein 28.9 g Cholesterol 59 mg Sodium 612 mg

Ingredients 1/2 C. dried red chili peppers, stems and seeds removed 1/2 C. boiling water 2 C. grated fresh coconut 2 tbsps ground coriander 2 tbsps ground cumin 2 tbsps fennel seeds 1/4 C. peanut oil, divided 1/3 C. sliced almonds 5 stalks lemon grass, trimmed and thinly sliced 1 whole head garlic, cloves peeled and crushed 5 shallots, peeled and roughly diced 1/2 C. peeled and diced fresh ginger root 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly diced

water, or as needed 3 tbsps whole star anise pods 2 (2 inch) sticks cinnamon 2 tbsps whole cloves 2 tbsps whole cardamom pods 1/2 C. diced fresh mint, stems reserved 1/2 C. water 2 lbs boneless, skinless chicken breast halves, cubed 2 tsps kosher salt 1 (14 oz.) can coconut milk 1 lime, juiced 1 pinch kosher salt to taste

Directions 1. Let your chilies sit in boiling water (1/2 C.) for 40 mins. Then remove the liquids. 2. Begin to toast your coconut for 6 mins while stirring then place the coconut in a bowl. 3. Toast your fennel seeds, cumin, and coriander for 2 mins then place the toasted spices to the side. 4. Get your food processor and puree the following: fennel seeds, 2 tbsp peanut oil, cumin, toasted coconut, and coriander. 5. Once the mix is smooth add: turmeric, chili, ginger, almonds, shallots, garlic, and lemon grass. Mint Curry

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6. Continue to puree everything to form a paste. Then add a tbsp of water or 2 if you would like to make the mix smoother. 7. Now add the rest of the peanut oil (2 tbsp) to a frying pan and being to get it hot. Add the mint stems, star anise, cardamom pods, cinnamon sticks and cloves to the oil. 8. Let the spice fry for 3 mins. 9. Now remove all the spices and throw them away. 10. Add the puree to the seasoned oil and cook the mix for 4 mins then add: 2 tsps kosher salt, 1/2 C. water, and the chicken. 11. Cook the chicken for about 12 mins until it is fully done then add in the coconut milk. 12. Get everything boiling and once the mix is boiling, set the heat to low, and let the mix gently cook for 75 mins. 13. Now add the lime juice, mint leaves, and some more salt. 14. Cook everything for 3 more mins. 15. Enjoy.

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Cayenne

Ginger Chicken

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 338 kcal Fat 12.6 g Carbohydrates 21.7g Protein 33.4 g Cholesterol 114 mg Sodium 1304 mg

Ingredients 1 C. soy sauce 1 C. brown sugar 1 C. water 4 cloves garlic, minced 1 onion, diced 1 tbsp grated fresh ginger root 1 tbsp ground black pepper 1 tbsp dried oregano

1 tsp crushed red pepper flakes (optional) 1 tsp ground cayenne pepper (optional) 1 tsp ground paprika (optional) 5 lbs skinless chicken thighs

Directions 1. Get a bowl, combine: paprika, soy sauce, cayenne, brown sugar, pepper flakes, water, oregano, garlic, black pepper, onion, and ginger. 2. Add in the chicken thighs and stir the mix to evenly coat the meat. 3. Place a covering of plastic on the bowl, and put everything in the fridge for 2 hrs. 4. Now get your grill hot and coat the grate with oil. 5. Cook your pieces of chicken on the grill for 16 mins each side until fully done. 6. Enjoy.

Cayenne Ginger Chicken

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SHIITAKE

Chicken Breast

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 278 kcal Fat 10.8 g Carbohydrates 15.7g Protein 29.6 g Cholesterol 282 mg Sodium 1349 mg

Ingredients 1 tbsp vegetable oil 3/4 lb skinless, boneless chicken breast halves - cut into strips 1/2 onion, thinly sliced 1 C. chicken broth 6 dried shiitake mushrooms, soaked until soft, then sliced into strips

1 carrot, julienned 2 tbsps white sugar 4 tbsps soy sauce 1/2 tsp salt 1/2 C. diced green onions 5 eggs, beaten

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Stir fry your onions and chicken for 6 mins until the meat is fully done. Remove any excess drippings then add the broth and get it simmering. Let the mix cook for 4 mins then combine in the carrots and mushrooms. Continue cooking the mix for 1 more min before adding salt, soy sauce, and sugar. Let the mix cook for 4 mins then add 1/2 of your green onions. Stir everything then add the eggs and let the eggs set. This should take about 8 to 9 mins of heating. Serve everything with some cooked jasmine rice. Enjoy.

Shiitake Chicken Breast

Fried Chicken

with Southern Gravy

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 8 Calories 507 kcal Fat 29 g Carbohydrates 18.6g Protein 40.5 g Cholesterol 142 mg Sodium 588 mg

Ingredients 1/2 C. milk 1 egg, beaten 1 C. all-purpose flour 2 tsp garlic salt 1 tsp paprika 1 tsp ground black pepper

1/4 tsp poultry seasoning 1 (4 lb.) whole chicken, cut into pieces 3 C. vegetable oil 1 C. chicken broth 1 C. milk

Directions 1. 2. 3. 4.

In a shallow dish, add the egg and 1/2 C. of milk and beat well. In a resealable plastic bag, combine the flour, poultry seasoning, garlic salt and paprika. Add the chicken pieces and seal the bag. Toss to coat well. Remove the chicken from the bag and transfer the flour mixture into another shallow dish. 5. In a large skillet, heat the oil to 365 degrees F. 6. Dip the chicken into the egg mixture and coat everything in the flour mixture evenly. 7. Reserve the remaining flour mixture. 8. Fry the chicken pieces in the hot oil till browned from all sides. 9. Now reduce the heat to medium-low and cook the chicken pieces for about 30 minutes. 10. Transfer the chicken pieces onto paper towel lined plates to drain. Remove the oil from the skillet, leaving about 2 tbsp in the skillet. Place the skillet on low heat and slowly, add the reserved flour mixture, stirring continuously. 11. Cook everything for about 2 minutes then add the broth, stirring continuously. 12. Increase the heat to high and add the milk, stirring continuously and bring to a boil. 13. Reduce the heat to low and simmer for about 5 minutes. Immediately, pour sauce over the chicken and serve. Fried Chicken with Southern Gravy

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