Chicken/Duck

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Chicken Spaghetti

 

An easy, filling, comfort dish that pleases the whole family. Chicken spaghetti can be served as a side dish or your main course. I like to pair it with a warm slice of garlic bread and a fresh salad. I found this recipe a long time ago and made it my own. Please leave a comment for me if you gave it a try and how you shared it with your family!

Rating: 5 stars
1 vote

Ingredients

  • 1 lb. Cooked Pasta
  • 1 lb. Chicken Tenders
  • 2 tbsp. Butter
  • 12-16 oz. Velveeta
  • 1 cup Milk
  • 1 (10 oz.) Can Rotel Original
  • 1 (10 oz.) Can Cream of Chicken Soup
  • 1/2 tsp. Cumin
  • 2 tbsp Hot Sauce
  • 1 cup Panko or Breadcrumbs
  • 1 cup Grated Cheddar or Mozzarella
  • Salt & Pepper to taste
  • Garnish Parsley & Crushed Red Pepper

Instructions

  1. Cook and drain the pasta. Spray a grill or frying pan with cooking spray and cook the chicken tenders with seasoning of your choice.
  2. Once chicken has cooked thoroughly, cut into pieces.
  3. Melt the butter in a deep stock pot sprayed with cooking spray. Add the Velveeta, Rotel, soup, milk, hot sauce, and cumin.
  4. Melt all together and over medium-high heat and stir to mix.
  5. Add the chicken to the cheese mix, then toss it with the pasta.
  6. Add salt and pepper to taste. Heat oven to 350 F.
  7. Spray a 9 x 13 casserole dish with cooking spray and add mixture to the dish.
  8. Top with grated cheese and bread crumbs.
  9. Bake in the oven about 30 minutes or until cheese is bubbling and breadcrumbs have browned a bit.
  10. Garnish with parsley, crushed red pepper, or more hot sauce.

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Comments

Britni Walker
a year ago

Tab!!! This recipe was sooo good! It was a huge hit in my home. It was super easy and will now be a staple! Thank you so much for sharing. I look forward to trying your next recipe.

Sweet T
a year ago

Awww yay!!! I'm SO glad you guys enjoyed it!! I love it! My kids really like this one and yes it is easy to do, makes good leftovers too. Thank you for trying it out and lettin me know ! I'm gonna keep the recipes comin! :)

Mea's Marinated Pork and Chicken Kabobs

A necessity from my friends when we are riding ATV's and camping. My grandmother made this for me when we would stay at my Mom and Dad's duck camp in Little Chenier. Some serious marinade here, it's so good! You can add or take away any vegetables of your choice to the kabobs. I like to put pineapples on them sometimes as well. Serve with Mea's Stir Fry Rice and you got a great camping meal! 

Rating: 5 stars
1 vote

Ingredients

  • 6 Boneless Chicken Breasts cut into large pieces
  • 1 Small Pork Loin cut into large pieces
  • Skewers
  • 1/2 cup Packed Brown Sugar
  • 1/3 cup Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 3  Crushed Garlic Cloves
  • 3 tbsp Mustard
  • 3 tbsp Lemon Juice
  • 1 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Put meat in a large shallow dish. Combine remaining ingredients and mix well.
  2. Pour over the meat.
  3. Cover and refrigerate the meat overnight. 
  4. Remove chicken from marinade, discarding marinade.
  5. Put meat on skewers alternating meats and vegetables.
  6. Grill skewers over hot coals about 8-10 minutes on each side or until browned and cooked.
  7. Serve with stir fry rice.

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Nana's King Ranch Chicken

My mom made this a lot growing up and was one of my sister and I's favorites! It's a kid pleaser and adults don't complain either. Cheesy chicken with lots of flavor!

Rating: 0 stars
0 votes

Ingredients

  • 1/4 cup Margarine
  • 1 Chopped Green Bell Pepper
  • 1 Chopped Onion
  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Chicken Soup
  • 1 can Original Rotel
  • 2 cups Cooked Chicken
  • 12 Corn Tortillas torn into bite size pieces
  • 2 cups Cheddar Cheese

Instructions

  1. Preheat oven to 325F.
  2. In a large saucepan, cook pepper and onion in melted margarine until tender.
  3. Add soups, Rotel and chicken, stirring until well blended.
  4. In a 13 x 9 x 2 baking pan, alternate layers of tortillas, soup mixture, and cheese (3 layers each). Here you can substitute the tortillas for Doritos for a little more flavor!
  5. Bake for 40 minutes or until hot and bubbly.

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Uncle Sam's Chicken, Sausage, & Shrimp Jambalaya

Jambalaya is a huge thing here in the South. It's cooked for all sorts of events, fundraisers, benefits, cook-offs, tailgating, any kind of celebration you can imagine. It's sister dish is Pastalaya which is cooked often as well, the only difference is using pasta instead of rice and maybe a creamier sauce depending on who's cooking it. The type of protein you decide to throw in is your choice! This is my Uncle Sam's recipe for his version of Jambalaya and it's super good!

Rating: 0 stars
0 votes

Ingredients

  • 2 Whole Bay Leaves
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Ground Red Pepper
  • 1 1/2 tsp Dried Oregano Leaves
  • 1 1/4 tsp White Pepper
  • 3/4 tsp Dried Thyme Leaves
  • 2 1/2 tbsp Pork Lard (Bacon Grease)
  • 1 cup Chopped Sausage (of your choice)
  • 1 1/2 cups Chopped Onions
  • 1 cup Chopped Celery
  • 3/4 cup Chopped Green Bell Pepper
  • 1 cup Chicken, cut into bite size pieces
  • 1 1/2 tsp Minced Garlic
  • 1 can Stewed Tomatoes (chopped)
  • 3/4 cup canned Tomato Sauce
  • 2 cups Chicken Broth
  • 1/2 cup Chopped Green Onions
  • 2 cups uncooked Rice
  • 1 1/2 dozen Peeled Medium Shrimp

Instructions

  1. Combine the seasoning mix ingredients in a small bowl and set aside.
  2. In a 4 quart sauce pan, melt the fat over medium heat.
  3. Add the sausage and sauté until crisp, about 5-8 minutes, stirring frequently. Add the onions, celery and bell pepper, sauté until tender but still firm, about 5 minutes. Stirring occasionally and scraping the pan bottom well.
  4. Add the chicken. Raise heat to high and cook 2 minutes, stirring constantly.
  5. Reduce heat to medium. Add the seasoning mix and minced garlic, cook about 3 minutes stirring constantly and scraping the pan bottom as needed.
  6. Add the tomatoes and cook until chicken is tender about 5-8 minutes.
  7. Add the tomato sauce, cook 7 minutes stirring often.
  8. Stir in the chicken stock and bring to a boil.
  9. Stir in the green onions cook about 2 minutes. 
  10. Add the rice and shrimp; stir well and remove from heat.
  11. Transfer to an ungreased 8x8 inch baking pan. Cover tightly with foil and bake at 350F until rice is tender. About 25-30 minutes.
  12. Remove bay leaves and serve immediately.

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Chicken & Dumplings

Southern cooking at it's best! Good ol' fashioned chicken and dumplings. Warms you up and makes you all cozy inside! This is my great grandmother's sister's recipe. Make chicken and dumplings the southern way, with flat or slick dumplings. Try it out and enjoy!

Rating: 0 stars
0 votes

Ingredients

  • 1 Boiled Hen, deboned
  • Salt and Pepper
  • 2 tbsp Shortening
  • 1 1/3 cup Flour
  • 2 tsp Baking Powder
  • 1 egg Slightly Beaten
  • 1/2 cup Milk
  • 1 tsp salt

For a Large Crowd

  • 6 tbsp Shortening
  • 4 cups Flour
  • 6 tbsp Baking Powder
  • 3 eggs Slightly Beaten
  • 1 1/2 cup Milk
  • 3 tsp Salt

Instructions

  1. Beat egg into milk. Sift flour with baking powder and salt.
  2. Cut in shortening. Add to egg mixture.
  3. Roll out dough, adding more flour as needed.
  4. Roll out thin. Let dry.
  5. Drop in simmering chicken broth. Only cover for 4 or 5 minutes, then turn the fire off and take lid off.
  6. Season with salt and pepper to taste.

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Tab's Jambalaya

There are so many ways to make jambalaya, rice with a variety of meat and veggies come together to make a heavenly mix of tasty! This is a popular one-pot meal that is cooked all throughout the South and is usually accompanied by a large group of people getting together to celebrate just about anything that they can come up with.

Rating: 0 stars
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Ingredients

  • 1 lb Pork trimmed and cubed
  • 1 lb Chicken Thighs deboned
  • 1 lb Cajun Sausage
  • 1 Bell Pepper diced
  • 2 Onions diced
  • 4 Garlic Cloves minced
  • 1 Bunch of Green Onions chopped
  • 2 Celery Ribs chopped
  • 4 Beef Bouillion Cubes
  • 1 tbsp Browning Sauce
  • 2 cups Uncooked Rice
  • 1 tbsp Vegetable Oil
  • 1/2 tbsp Tony Chachere's (Creole Seasoning)
  • 1 tbsp Hot Sauce
  • Salt & Pepper

Instructions

  1. Season pork and chicken with salt and pepper.
  2. Heat a heavy pot over medium high heat with 1 tbsp vegetable oil.
  3. Add pork to the oil and sear about 20 minutes on all sides, stir to unstick meat from pot occasionally.
  4. Add chicken to pot and sear about 10 minutes on all sides, stir to unstick meat from pot occasionally.
  5. Take meat out of pot and place into a bowl.
  6. Add sausage to pot and cook 10 minutes on all sides, stir to unstick from pot occasionally.
  7. Remove sausage from pot and place into bowl with other meat.
  8. Add onions, bell pepper, celery, garlic, and green onions to the pot, cook don vegetables about 5 minutes.
  9. Add beef bouillon cubes.
  10. Add 1/2 tbsp Tony Chachere's and 1 tsp salt.
  11. Preheat oven to 300F.
  12. Add 3 1/2 cups hot water to pot slowly and stir, making sure to scrape the bottom of the pot to release all bits stuck to the bottom. this is where a lot of flavoring comes from for the dish!
  13. Add 1 tbsp Hot Sauce and 1 tbsp of Browning Sauce (I like to use Kitchen Bouquet)
  14. Add all meat back to the pot.
  15. Add 2 cups of uncooked rice and stir to incorporate.
  16. Bring mixture to a boil and then reduce hit to simmer.
  17. Cover pot with lid and simmer for 25 minutes.
  18. Remove from heat and let sit for 5 minutes. 
  19. Stir the mixture in the pot and place in oven for 1 hour. Stir occasionally to check for sticking on the bottom.

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Best Ever Chicken Marinade

While everyone’s entitled to their own chicken preferences (bone-in vs. boneless; shredded vs. sliced), it’s fair to assume that no one likes it dry. Luckily, that’s what marinades are for. I came up with this marinade a long time ago and it's still one of my favorites. It seriously is the best ever and the chicken stays very juicy. 

Rating: 0 stars
0 votes

Ingredients

  • 1 1/2 lb Chicken Breast
  • 3/4 cup Vegetable Oil
  • 1/4 cup + 2 tbsp Soy Sauce
  • 3 tbsp Worcestershire Sauce
  • 1/4 cup Red Wine Vinegar
  • 2 large Lemons
  • 1/2 tbsp Black Pepper
  • 2 tsp Italian Flat Leaf Parsley chopped
  • 3 tbsp Mustard
  • 2 tsp Minced Garlic
  • 4 tbsp Honey
  • Optional: 3 tbsp Butter
  • Optional: 3 tbsp Olive Oil

Optional Quick Lemon Butter Topping:

  • 3 tbsp Melted Butter
  • 3 tbsp Lemon Juice
  • 1-2 tsp Lemon Zest
  • 3 tbsp Olive Oil
  • 3 tbsp Honey
  • Pepper & Parsley optional

Instructions

  1. Combine vegetable oil, soy Worcestershire, vinegar, 3-4 tbsp lemon juice, 1 tsp lemon zest, pepper, parsley, honey and garlic in a large bowl.
  2. Set aside 1/3 cup of the marinade for later use.
  3. Remove fat and pound chicken to 1-inch.
  4. Place chicken in the marinade for 30 minutes-6 hours (Best at 5-6 hours) Store in the refrigerator, covered.
  5. Grease, pre-heat grill to 375-450F
  6. Grill 4-6 minutes on each side, while brushing each side with reserved marinade while cooking a few times each.
  7. Optional: Top with Quick Lemon Butter Topping and serve.

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Chicken Fried Chicken N Gravy

This is a HUGE hit in my household. Chicken Fried Chicken is the ultimate outrageous comfort food. Crispy, juicy chicken packed with flavor and served with a peppery, creamy white gravy. This is better than your typical fried chicken! The ratio of crisp golden coating to juicy chicken is higher, meaning you get more of that delicious crispy coating with every bite.

Rating: 5 stars
1 vote

Ingredients

  • 2 1/4 tsp Salt
  • 1 3/4 tsp Black Pepper
  • 2 Chicken Breasts butterflied in halves
  • 38 Saltine Crackers crushed
  • 1 1/4 cup All Purpose Flour
  • 1/2 tsp Ground Red Pepper
  • 4 3/4 cup Milk
  • 2 large Eggs
  • 3 1/2 cup Peanut Oil
  • 1/2 tsp Baking Powder

Instructions

  1. Trim and butterfly 2 chicken breasts in half and pound to flatten.
  2. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper evenly over chicken breasts.
  3. Combine cracker crumbs, 1 cup flour, 1 tsp salt, 1/2 tsp black pepper, red pepper, and baking powder in a bowl and mix together.
  4. Whisk together 3/4 cup milk and eggs in a separate bowl.
  5. Pour oil into a 12-inch skillet and heat to 360F.
  6. Dredge chicken breasts in cracker mix, dip in egg, and dredge again in cracker mix.
  7. Fry until golden brown in oil, turnover and fry the other side until golden brown.
  8. Remove chicken from oil and place onto wire racks. Keep chicken warm in oven at 225F.
  9. Drain oil from skillet but reserve 1 tbsp of drippings in the pan.
  10. Whisk together 4 cups of milk, 1/4 cup of flour, 1 tsp salt, and 1 tsp pepper in the skillet with drippings.
  11. Whisk constantly until it thickens to make gravy.

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Slap Your Mama Chicken Wings

I found this recipe a long time ago, I can't remember where, but I didn't forget the name and I most certainly didn't forget the taste! This sauce is a combination of all my favorite wing sauces rolled into one. Every now and then you just have to have a good chicken wing and these wings for sure do the trick. You can get creative with these, maybe use just a few of the seasonings or use them all together, your choice!

Rating: 0 stars
0 votes

Ingredients

  • 12-14 Wings
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder
  • Cayenne Pepper
  • Lemon Pepper
  • Chili Pepper
  • Tabasco

Instructions

  1. Preheat oven to 375F. (Sometimes I like to use the outdoor grill too, up to you)
  2. Wash off wings in cold running water and remove feathers.
  3. Cover a large cookie sheet with foil.
  4. Season chicken wings with salt, pepper, garlic powder, and seasonings of your choice and rub seasoning into chicken.
  5. Drizzle olive oil over chicken wings once you have placed them on the cookie sheet. 
  6. Rub the oil into the meat.
  7. Spread wings apart so they aren't touching each other.
  8. Let cook around 45 minutes in the oven.
  9. Watch wings and cook until done and preferred texture.

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Maw Maw Mary's Chicken Spaghetti

This Chicken Spaghetti is a family favorite comfort food. The gooey, cheesy perfection just can’t be beat! And it’s so easy to make! Even better, it’s so easy, even my kids can make it! I always keep the ingredients on hand because it’s such a great meal for busy weeknights.

Rating: 0 stars
0 votes

Ingredients

  • 3 cups Celery chopped
  • 1 cup Bell Pepper chopped
  • 2 cans Tomato Soup
  • 3 cups Cooked Chicken chopped
  • 1 Onion chopped
  • 1 stick Oleo
  • 2 cups Chicken Broth
  • 1 tsp Chili Powder
  • 1 tbsp Hot Sauce
  • 2 cans Cream of Mushroom or Chicken Soup
  • Cooked Spaghetti
  • 1 cup Velveeta Cheese

Instructions

  1. Sauté vegetables in oleo until tender.
  2. Add soups, chicken broth, chili powder, and hot sauce.
  3. Season with salt and pepper to taste.
  4. Add chicken, Velveeta, and spaghetti while hot for cheese to melt.
  5. Mix well and serve.

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Chicken Tetrazzini

This Chicken Tetrazzini is easy, creamy, cheesy, delicious and loved by everyone! It’s classic comfort food and a perfect dinner for the entire family. Great make-ahead meal and freezer-friendly, too. It’s one of my family’s favorite pasta dishes, served with homemade garlic bread. Also great after Thanksgiving with leftover turkey!

Rating: 0 stars
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Ingredients

  • 1 tbsp Butter
  • Cooking Spray
  • 1 cup Onion finely chopped
  • 2/3 cup Celery finely chopped
  • 3/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 3 (8 oz) Pre-sliced Mushrooms
  • 1/2 cup Sherry (or any wine you like to drink)
  • 2/3 cup All-Purpose Flour
  • 3 (14.5 oz) cans Less Sodium Chicken Broth
  • 2 1/4 cup Grated Parmesan Cheese
  • 1/2 cup Less Fat Cream Cheese
  • 7 cups Hot Cooked Vermicelli or Thin Spaghetti
  • 4 cups Cooked Chicken chopped
  • 1 oz Sliced White Bread

Instructions

  1. Preheat oven to 350F 
  2. Melt butter in a stock pot over medium heat.
  3. Add onion, celery pepper, salt, and mushrooms. Sauté until mushrooms are tender.
  4. Add sherry, cook 1 minute.
  5. Gradually add flour to pan, cook 3 minutes.
  6. Add broth, stir, bring to boil, reduce heat, and simmer 5 minutes stirring frequently.
  7. Remove from heat.
  8. Add 1 3/4 cup Parmesan and cream cheese, melt cheese.
  9. Add pasta and chicken. I like to season my chicken while cooking it before adding to the pasta.
  10. Coat a casserole dish with cooking spray.
  11. Mix pasta in the cheese mixture to incorporate and pour into the casserole dish.
  12. Crumble bread slice and sprinkle over pasta with 1/2 cup Parmesan.
  13. Bake for 30 minutes at 350F or until lightly browned.
  14. Let stand for 15 minutes and serve with garlic bread.

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Duck and Tasso Gumbo

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood — and in my opinion, the more the merrier. Serve in a large soup bowl with a scoop of cooked white rice, a sprinkle of green onions, and a pinch of cayenne.

Rating: 0 stars
0 votes

Ingredients

  • 1 cup Roux
  • 4 Celery Ribs chopped
  • 1 large Duck
  • 1 Bell Pepper chopped
  • 1-2 Tasso cubed
  • 8 qts Water
  • 2 Onions
  • Salt & Pepper to taste
  • Creole Seasoning to taste
  • 4 Garlic Cloves minced
  • Chopped Parsley and Green Onions
  • Cayenne Pepper

Instructions

  1. With premade roux, add 2 cups water; melt roux on low heat.
  2. Add onions, bell pepper, celery and garlic; simmer until onions are tender.
  3. Add remainder of water.
  4. Cut duck in four and place in water.
  5. Add tasso and bring mixture to a boil.
  6. Lower heat to medium and simmer for at least 2 1/2 -3 hours.
  7. Season to taste.
  8. Duck should be falling off the bone.
  9. Remove duck from gumbo and debone and cut into tiny pieces.
  10. Put duck back into gumbo.
  11. Just before serving time add 1/2 cup each of chopped parsley and green onions.
  12. Serve on a scoop of hot fluffy rice.

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Chicken Divan

Chicken divan may have classic origins, but it couldn’t be easier to make! Chicken and broccoli come together into a winning casserole dish. It’s rich and tasty and packs the belly-filling punch you’d expect from a winner chicken dinner.

Rating: 1 star
1 vote

Ingredients

  • 6 large Chicken Breasts diced
  • 1 large pkg Frozen Broccoli Spears (thawed and drained)
  • 2 cans Cream of Chicken Soup
  • 1 cup Mayonnaise
  • 1 tsp Lemon Juice
  • 1/2 tsp Curry Powder
  • 2 cup Shredded Mild Cheddar Cheese
  • 1/2 cup Bread Crumbs

Instructions

  1. Heat oven to 350F.
  2. Brown chicken breasts in small amount of oil in large skillet.
  3. Spray 8 x 12 baking dish with vegetable spray.
  4. Arrange broccoli spears in bottom of pan and top with chicken breasts.
  5. Mix together soup, mayonnaise, lemon juice, and curry powder.
  6. Pour over chicken.
  7. Sprinkle cheese and breadcrumbs over top.
  8. Cover pan with foil and bake for 45 minutes.
  9. Remove foil and continue to bake for 15 minutes or until cheese is bubbly.

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Chicken Fricassee

In the world of comfort food, few dishes can rival the heartwarming and soul-soothing qualities of Chicken Fricassee. This classic French dish combines tender chicken pieces with a rich, flavorful sauce and a medley of vegetables. This dish is often served with rice, noodles, or crusty bread to soak up every bit of the luscious sauce.

Rating: 0 stars
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Ingredients

  • 1 Hen, cut up
  • 2 tbsp Cooking Oil
  • 1 cup Tony Chachere's Creole Instant Roux
  • 2 cups Water (or chicken stock for roux)
  • 2 Onions chopped
  • 2 stalks Celery chopped
  • 1 Bell Pepper chopped
  • 3 Garlic Cloves minced
  • 1 cup sliced Green Onions
  • 1/2 cup Fresh Chopped Parsley
  • 6 cups Fresh Chicken Stock (or water)
  • White Rice cooked
  • Cajun Seasoning

Instructions

  1. Season the meat on all sides with Cajun Seasoning.
  2. Heat the cooking oil in a large Dutch oven over medium/high heat.
  3. Once it's hot, add in your chicken.
  4. You want to brown your chicken, not looking to cook the meat all the way through, just enough to get some good color.
  5. Remove the chicken from the pot after it has browned and set aside.
  6. Add the onion, celery, and bell pepper to the pot and let the mixture cook down until the onions are translucent.
  7. Add in the garlic and cook for an additional 5-10 minutes.
  8. Once cooked down, add in 2 cups of water or chicken stock and the instant roux.
  9. Whisk the roux into the liquid and vegetables well to avoid clumping, then add in the 6 cups of water or chicken stock.
  10. Allow to come to a boil, then return the chicken to the pot and reduce the heat to medium.
  11. Allow the chicken to simmer for 45 minutes (during the simmering process the stew will start to thicken)
  12. If thinner gravy is preferred. adjust the thickness by adding water or stock.
  13. Add in parsley and green onions and season to taste.
  14. Remove the pot from the stove, cover, and let sit for 10-15 minutes before serving over rice.

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Creole Chicken and Rice

If you love the cuisine that hails from the great state of Louisiana, then you will love this dish. Serve it with perfect steamed rice for a dish that is just so deeply satisfying and gets even better when served the following day.

Rating: 0 stars
0 votes

Ingredients

  • 2 lb boneless Chicken
  • 1 tsp Poultry Seasoning
  • 3/4 cup Olive Oil
  • 1 Onion chopped
  • 1 Bell Pepper chopped
  • 2 Garlic Cloves minced
  • Cooked White Rice
  • 2 cups Chicken Broth
  • 1/2 cup Tomato Sauce
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp File
  • 1/2 tsp Paprika

Instructions

  1. Sprinkle chicken with poultry seasoning.
  2. Brown chicken in hot oil in a Dutch oven over medium heat.
  3. Drain chicken on paper towels.
  4. Reserve 1 tbsp of drippings in the Dutch oven.
  5. Sauté onion, bell pepper, and garlic in drippings until tender.
  6. Stir in chicken broth, tomato sauce, salt, pepper, file, and paprika.
  7. Add chicken back to the pot.
  8. Bring to a boil, cover and reduce heat.
  9. Simmer for 35 minutes, stirring occasionally.
  10. Serve with cooked white rice and chopped green onions.

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Spicy Mexi-Cali Drumsticks

This Mexican chicken drumsticks recipe is so simple to put together and is ready to eat in about 40 mins (with minimal work). It is also one that your kids will enjoy helping you prepare as well as eat. I served these drumsticks with rice and salsa. You can also put out sour cream, cheese, etc if they want to top the chicken like a taco.

Rating: 0 stars
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Ingredients

  • 1/3 cup Buttermilk
  • 1/4 tsp Red Pepper Sauce
  • 2/3 cup Cornmeal
  • 2 tsp Taco Seasoning Mix
  • 8 Chicken Drumsticks (about 1 3/4 lb)
  • 2 tsp Vegetable Oil
  • Salsa, if desired
  • Tony's Seasoning

Instructions

  1. Marinate chicken legs overnight in Worcestershire sauce and Tony's Seasoning.
  2. Heat oven to 400F.
  3. Grease rectangular pan, 13 x 9 x 2 inches.
  4. Mix buttermilk and pepper sauce in a medium bowl.
  5. Mix cornmeal and seasoning mix in a large plastic bag.
  6. Dip chicken into buttermilk mixture, then shake in bag to coat with cornmeal mixture.
  7. Place in pan.
  8. Drizzle with oil.
  9. Bake uncovered 40-45 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  10. Serve with salsa.

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Chicken Pot Pie

This homemade Chicken Pot Pie is classic comfort food and will warm you up. It’s a show-stopping dish with a flaky pie crust, filled with saucy chicken and vegetables. Pot Pies are an excellent way to re-purpose leftover cooked chicken, turkey, or even ham!

Rating: 0 stars
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Ingredients

  • 1 (3 1/2 lb) Whole Chicken
  • 5 cups Water
  • 2 Celery Ribs with Leaves
  • 1 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 3 -4 Bacon Slices
  • 3 Green Onions sliced
  • 2 Large Celery Ribs chopped
  • 1/2 cup All-Purpose Flour
  • 3 Hard Cooked Eggs sliced
  • 3 Carrots, cooked and diced
  • 1 cup Frozen petit peas or 1 (8.5 oz) can of Sweet Green Peas drained
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Chopped Fresh or 1/8 tsp Dried Thyme
  • 1/2 (15 oz) pkg Refrigerated Pie Crusts

Instructions

  1. Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat and simmer 1 1/2 hours or until chicken is done.
  2. Remove chicken, reserving 3 1/2 cups of broth in Dutch oven; discard celery tops.
  3. Let chicken cool; skin, bone and cut up chicken into bite-sized pieces.
  4. Meanwhile, cook bacon in a large skillet until crispy.
  5. Remove bacon and drain on paper towels, reserving 3 tbsp drippings in skillet.
  6. Crumble bacon and set aside.
  7. Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
  8. Gradually whisk in flour until blended.
  9. Gradually add reserved broth; cook whisking constantly, 3-5 minutes or until thickened and bubbly.
  10. Stir in chicken, bacon, eggs, and next 5 ingredients.
  11. Spoon mixture into a greased 3-quart baking dish and top with refrigerated pie crust, sealing edge of crust to edge of dish.
  12. Cut slits in crust for steam to escape.
  13. Bake at 450F for 25 minutes or until golden and bubbly. Makes 6 servings.
  14. Note: You can speed things up by substituting 3 cups chopped cooked chicken and 3 1/2 cups canned chicken broth. Omit salt.

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Crock Pot Pesto Ranch Chicken Thighs

This crock pot chicken thigh recipe is perfect for dinner! This is an easy slow cooked chicken dinner with just a few ingredients. So flavorful with minimal effort!

Rating: 0 stars
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Ingredients

  • 8 Boneless Skinless Chicken Thighs
  • 6 oz jar Pesto
  • 1 pkg Ranch Dressing Seasoning Mix
  • 1/2 cup Chicken Broth

Instructions

  1. Turn crock pot to high setting.
  2. Place chicken thighs, pesto, ranch dressing, and chicken broth into crock pot.
  3. Stir gently to combine all seasonings.
  4. Close with lid and cook on high 3-4 hours or on low 6-8 hours.
  5. Serve with a side of mashed potatoes and a simple salad.

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Green Chili Enchilada Bake

Green Chili Chicken Enchiladas in 30 minutes? Yes, it’s possible and this recipe is going to be a family favorite in no time at all. Gooey cheese, spicy green chili, and hearty chunks of chicken come together to make this easy dinner.

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Ingredients

  • 1 cup Mild Green Enchilada Sauce
  • 1 cup Reduced Fat Sour Cream
  • 3/4 cup Salsa Verde mild
  • 12 White Corn Tortillas broken into 1 inch pieces
  • 2 cup cooked Chicken Breast or Turkey Breast seasoned to your taste
  • 1 cup shredded Cheddar Cheese
  • 1 can Black Beans rinsed

Instructions

  1. Preheat oven to 350F and spray a 9 x 13 baking dish with cooking spray.
  2. Place enchilada sauce, sour cream, and salsa into prepared baking dish.
  3. Stir until well combined.
  4. Stir in broken tortillas, chicken or turkey, black beans. 
  5. Stir to combine evenly and top with cheese.
  6. Bake for 22-25 minutes, until cheese is hot and melted.
  7. Served with chips and salsa if desired.
  8. Any toppings to your liking can be added as well.

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White Bean Chicken Chili

Chicken stars in this popular bean chili dish. White chicken chili is a really great alternative to more traditional beef-based recipes, and it’s equally delicious. Tender chicken, plenty of hearty white beans, zesty spices and a bit of cream cheese make this a total dinner winner! The cream cheese can be left out if you want more of a brothy soup and it's equally just as delicious.

Rating: 5 stars
1 vote

Ingredients:

  • 1 medium Onion chopped
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves minced
  • 8 skinned and deboned Chicken Breasts cut into bite size pieces or shredded
  • 3 cup Water
  • 1 tsp Salt
  • 2 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Pepper
  • 1 tsp Dried Oregano
  • 4 (15 oz) cans Cannellini or Great Northern Beans rinsed, drained and divided
  • 1 (14 oz) can Chicken Broth
  • 1 (16 oz) pkg frozen White Corn
  • 2 (4.5 oz) cans chopped Green Chiles
  • 4 oz Cream Cheese
  • 3 tbsp Lime Juice
  • Garnish: Chopped Fresh Cilantro and Sour Cream

Instructions:

  1. Saute chopped onion in hot oil in a large Dutch oven over medium high heat for 7 minutes.
  2. Add garlic and sauté 2-3 minutes.
  3. Stir in chicken pieces and cook stirring constantly until chicken is lightly browned.
  4. Stir in 3 cups of water and next 5 ingredients.
  5. Reduce heat, and simmer stirring often, 10 minutes or until chicken is done.
  6. Place 2 cans of beans in a blender, add broth, and process until smooth, stopping to scrape down sides.
  7. Stir bean puree, remaining 2 cans of beans, corn and chiles into chicken mixture in Dutch oven.
  8. Bring to a boil over medium high heat.
  9. Reduce heat, and simmer stirring often for 30 minutes or until thoroughly heated.
  10. Add in cream cheese and allow to melt for 10 minutes, stirring occasionally.
  11. Stir in lime juice just before serving and garnish if desired.

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Buffalo Chicken Sloppy Joes

Buffalo chicken recipes are a crowd favorite on game day. These buffalo chicken sloppy joes take the spicy, saucy, messy glory of buffalo wings and turn it into a delicious sandwich filling that can hang out in a slow cooker for hours. Grab some blue cheese or ranch and enjoy these saucy sandwiches! 

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Ingredients

  • 2 tbsp Unsalted Butter
  • 1 medium Yellow Onion chopped
  • 2 medium Carrots peeled and chopped
  • 3 stalks Celery chopped
  • 1 1/2 tsp Kosher Salt, plus more to taste
  • 1 tsp Black Pepper
  • 3 cloves Garlic finely chopped
  • 2 lb Ground Chicken
  • 1 (8oz) can tomato sauce
  • 1/2 cup Buffalo Sauce
  • 2 tbsp Honey or Brown Sugar
  • 2 tbsp Worcestershire Sauce
  • 8 Hamburger Buns
  • Ranch Dressing or Blue Cheese

Instructions

  1. In a large skillet or Dutch oven, melt the butter over medium-high heat.
  2. Add the onion, carrot, celery, salt, and pepper. 
  3. Cook until the vegetables are softened but not browned, 3-4 minutes.
  4. Add the garlic and cook until fragrant.
  5. Add the ground chicken and cook until the meat is crumbly and no longer pink.
  6. Add the tomato sauce, buffalo sauce, honey or brown sugar, and Worcestershire, stirring well to combine.
  7. Simmer until heated through, tasting for salt.
  8. Serve sloppy joe filling hot on hamburger buns with ranch, crumbled blue cheese, or blue cheese dressing.
  9. Slow cooker reheat instructions: Allow the filling to cool completely before transferring to an airtight container and storing it in the refrigerator.
  10. At least 2 hours before it's time to eat, place the filling into the slow cooker and heat on low, stirring occasionally, until hot 1-2 hours.

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Chicken Parmesan Soup

Perfect for a cozy Fall night! Rotisserie chicken makes this soup super easy. If you're a chicken parm person this soup is just for you without the hassle. Tomato-based broth is filled with shredded rotisserie chicken, small pasta noodles, and plenty of melty cheese. The kiddos love it too!

Rating: 0 stars
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Ingredients

  • 2 tbsp Olive Oil
  • 1 onion diced
  • 3 Garlic Cloves minced
  • 1 Bay Leaf
  • 1 tbsp Italian Seasoning, more for topping
  • 2 (14oz) can Diced Tomatoes
  • 4 cup Low-Sodium Chicken Broth
  • 2 cups Ditalini, Mini Penne, or any small pasta
  • 3 cup chopped or shredded Rotisserie Chicken 
  • Kosher Salt
  • Black Pepper
  • 3 (oz) Mozzarella Cheese shredded or thinly sliced
  • Chopped Fresh Basil and Red Pepper Flakes (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, garlic, bay leaf, and Italian seasoning and cook, stirring until the onion is softened about 4-5 minutes.
  3. Add the diced tomatoes, chicken broth, and 2 cups of water to the pot.
  4. Increase the heat to high and bring to a boil.
  5. Add the pasta, return to a boil, and cook until the soup is slightly thickened, and the pasta is al dente. about 8-10 minutes.
  6. Remove from heat and stir in the chicken.
  7. Discard the bay leaf.
  8. Season with salt and pepper to taste.
  9. Divide the soup among bowls and top with mozzarella.
  10. Let the cheese melt for 1 minute.
  11. Top with chopped basil, Italian seasoning, and red pepper flakes.

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Chicken Gnocchi Soup

This creamy soup will warm you right up from the cooler temperatures outside. And thanks to the chicken, veggies, and potato gnocchi, it'll fill you right up, too! This soup is light and fresh enough to enjoy year-round and it'd be equally delicious using leftover turkey instead of chicken.

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Ingredients

  • 2 tbsp Olive Oil
  • 1 large Yellow Onion
  • 3 large Carrots peeled and chopped
  • 2 Celery Stalks chopped
  • 4 Garlic Cloves minced
  • 1/4 cup All-Purpose Flour
  • 6 cups Chicken Broth
  • 1 1/2 lb Boneless Skinless Chicken Thighs, cut into 1-inch pieces
  • 1 tsp chopped Fresh Thyme
  • 1/2 tsp Kosher Salt, or more to taste
  • 1/2 tsp Black Pepper, or more to taste
  • 1 lb dried Gnocchi
  • 1 (5oz) container Baby Spinach, roughly chopped
  • 1 cup Half and Half

Instructions

  1. Heat the oil over medium heat in a Dutch oven.
  2. Add the onion, carrot, and celery and cook stirring occasionally, until softened 10-12 minutes.
  3. Add the garlic during the last minute.
  4. Add the flour and cook stirring occasionally, until evenly combined and vegetables are well coated about 1 minute.
  5. Gradually stir in the chicken broth and bring to a simmer.
  6. Add the chicken, thyme, salt and pepper and return to a simmer on medium heat.
  7. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 5 minutes.
  8. Stir in the gnocchi and cook, covered, stirring occasionally until tender and fluffy about 4-5 minutes.
  9. Stir in the spinach and half and half.
  10. Cook stirring occasionally until well combined and spinach is tender about 1-2 minutes.
  11. Remove from heat.
  12. Season to taste with salt and pepper.

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Instant Pot Coconut Chicken Curry

This cozy coconut chicken curry is a simple pour and cook recipe that takes minutes to make! Serve this coconut curry with basmati rice and maybe a side of roasted broccoli. You can also stir some leafy greens into it! Chicken breast can be used instead of chicken thighs but be sure to cook them longer and natural release.

Rating: 0 stars
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Ingredients

  • 1 1/2 lb skinless boneless Chicken Thighs
  • 1 (14oz) can Full-Fat Coconut Milk
  • 3 tsp Curry Powder
  • 1 1/2 tsp Salt or to taste
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Black Pepper
  • 1/8-1/4 tsp Cayenne Pepper 
  • Basmati Rice cooked optional
  • Cilantro optional

Instructions

  1. Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  2. Naturally release pressure (or NPR for 10 minutes, then release pressure)
  3. Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
  4. Garnish with cilantro and serve with basmati rice if desired.

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Fried Chicken Fingers with Come Back Sauce

 The tenders are super crispy and bursting with flavor. The Comeback Sauce is, well, so delicious you’ll keep coming back for more! Skip the restaurant and make these at home. You’ll wow your family! Of course, kids LOVE these!

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Ingredients

  • 8 skinned and deboned Chicken Breasts
  • 2 cups Buttermilk
  • 1 tsp Salt
  • 1/2 tsp Lemon Pepper
  • 1/2 tsp Black Pepper
  • 2 cup All-Purpose Flour
  • Vegetable Oil

Come Back Sauce

  • 1 cup Mayonnaise
  • 1/3 cup Chili Sauce
  • 1/4 cup Ketchup
  • 2 tbsp Water
  • 2 tsp coarsely ground Pepper
  • 4 tsp Worcestershire Sauce
  • 4 tsp prepared Mustard
  • 1/4 tsp Hot Sauce
  • 1/8tsp Paprika
  • 1 medium Onion minced
  • 1/2 cup Olive Oil

 

Instructions

  1. Cut each chicken breast into 4 strips.
  2. Combine chicken strips, buttermilk, and next 3 ingredients in a shallow dish or zip top freezer bag.
  3. Cover or seal, and chill 4 hours.
  4. Remove chicken from marinade, discarding marinade.
  5. Dredge chicken in flour.
  6. Pour oil to a depth of 2-inches into a large Dutch oven, heat to 350F.
  7. Fry chicken in batches, 5-6 minutes or until golden.
  8. Drain on paper towels.
  9. Serve with Come Back Sauce
  10. Sauce: Whisk together all ingredients except oil in a bowl.
  11. Gradually whisk in oil. Cover and chill at least 1 hour before serving.

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Crawfish Boil Fried Chicken Sandwich

Is it possible to fall in love with a fried chicken sandwich? The chicken is brined in crab boil seasoning so you can taste the spice in every bite. You can add your own condiments like jalapeno mayo or the comeback sauce posted above in the Chicken Fingers recipe!

Rating: 0 stars
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Ingredients

  • 2lb Boneless Chicken Breasts halved crosswise if thick
  • 2lb Boneless Chicken Thighs
  • 2qt Cold Water
  • 1/4 cup Zatarain's Crawfish, Shrimp, and Crab Boil-Complete
  • 3 cups All-Purpose Flour divided
  • 3 tsp Kosher Salt divided plus more to taste
  • 1 1/2 tsp Ground Black Pepper divided plus more to taste
  • 1 tsp Creole Seasoning
  • Vegetable Oil
  • Mayonnaise
  • Brioche Buns grilled
  • Leaf Lettuce
  • Dill Pickles
  • Hot Sauce to serve

Instructions

  1. Cut chicken breasts and thighs in half. In a large stockpot, combine chicken, 2 quarts cold water, and crab boil.
  2. Cover and refrigerate for 8 hours.
  3. In a shallow bowl, combine 1 cup flour, 1 teaspoon salt, and ½ teaspoon pepper.
  4. Remove chicken from brine, and pat dry; coat chicken with flour mixture, and place on a rimmed baking sheet in a single layer.
  5. Refrigerate for at least 2 hours. (This will help make the fried chicken even crispier.)
  6. In a shallow dish, whisk together Creole seasoning, remaining 2 cups flour, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. 
  7. Toss chicken in Creole-seasoned flour mixture, coating liberally and shaking off excess.
  8. Place on a wire rack; let stand for 15 minutes.
  9. In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350˚.
  10. Fry chicken in batches until a meat thermometer inserted in thickest portion registers 165˚, 9 to 10 minutes.
  11. Let drain on paper towels. Season with salt and pepper to taste.
  12. Spread desired amount of mayonnaise onto steamed buns. Top bottom half of buns with lettuce, a chicken breast piece, a chicken thigh piece, and pickles.
  13. Cover with top half of buns. Serve with hot sauce, if desired.

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Light King Ranch Chicken Casserole

For an easy, satisfying, and healthy chicken casserole dinner, check out this lightened up version of one of the most popular chicken dishes of all time! Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight and bake as directed.

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Ingredients

  • 1 large onion, chopped

  • 1 large green bell pepper, chopped

  • Vegetable cooking spray

  • 2 cups chopped cooked chicken breasts

  • 1 (10-ounce) can fat-free cream of chicken soup, undiluted

  • 1 (10-ounce) can fat-free cream of mushroom soup, undiluted

  • 1 (10-ounce) can diced tomato and green chiles

  • 1 teaspoon chili powder

  • 1/2 teaspoon pepper

  • 1/4 teaspoon garlic powder

  • 12 (6-inch) corn tortillas

  • 1 (8-ounce) block reduced-fat Cheddar cheese, shredded

Instructions

  1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

  2. Stir in chicken and next 6 ingredients; remove from heat.

  3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray.
  4. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
  5. Bake at 350°F for 30 to 35 minutes or until bubbly.

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Almond Flour Chicken Tenders

I use this recipe a lot when making chicken tenders at home and it's much healthier than your normal fired chicken tenders. These are a great option when you want to keep things low carb and healthy.

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Ingredients

  • 1 lb Chicken Tenders
  • 1/2 cup Blanched Almond Flour
  • 1 Large Egg
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1/2 tsp Cumin
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Paprika

Instructions

  1. Marinate chicken strips for 4 hours or more in the refrigerator. Use 2 tbsp olive oil or coconut oil mixed with 1/2 of the spice mix for the marinade.
  2. Preheat oven to 400F.
  3. Combine the almond flour and all the dry ingredients together in a bowl.
  4. In a small beat the egg.
  5. Add your seasoned flour to a plate and place egg bowl on the side of the flour plate.
  6. Dip the chicken tender in the egg then place it in the flour plate.
  7. Pat the flour on the chicken evenly on both sides then place the tender on a baking rack.
  8. Repeat until all the tenders are done.
  9. Place in oven for 15 minutes then flip and bake for another 10 minutes.
  10. Allow to cool a bit when you first remove them because the almond flour is very fragile when piping hot.

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Chicken Scampi Stuffed Pasta Shells

Jumbo stuffed shells filled with a mixture of diced chicken and cheese, drizzled in a delicious garlic, lemon, white wine, butter sauce. Then topped with more cheese and baked.

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Ingredients

  • 2 lbs Chicken Tenders diced
  • 3 tbsp Olive Oil
  • 12 oz Jumbo Pasta Shells
  • 3 cups shredded cheese of your choice, divided (cheddar, mozzarella, Monterey jack)

Seasoning

  • 2 tsp Paprika
  • 1 tsp Cayenne
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Oregano
  • 1/2 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper

Scampi Sauce

  • 6 tbsp Softened Butter divided
  • 5 cloves Garlic minced
  • 1 tsp Reserved Chicken Seasoning
  • 1/2 tsp Red Pepper Flakes
  • 1 cup Dry White Wine (drinkable)
  • 2/3 cup Chicken Stock or Broth
  • 1/3 cup Pasta Water
  • 1 Lemon Zest and Juice
  • 2/3 cup Heavy Cream
  • 1/3 cup Parmesan
  • 2 tbsp Fresh Parsley, finely chopped
  • Salt and Pepper to taste

Instructions

  1. Mix together the chicken seasoning ingredients.
  2. Reserve 1 tsp of the seasoning mix and set aside.
  3. Add diced chicken to a bowl or Ziploc bag with 1 tbsp of olive oil.
  4. Add remaining seasoning mixture to chicken and toss until well coated and evenly seasoned.
  5. Heat a large sauté pan over medium high heat. Add 2 tbsp of olive oil and add chicken and cook until internal temperature reaches 165 degrees.
  6. Transfer chicken to a large bowl, cover loosely with foil.
  7. In the same pan over medium heat add 2 tbsp of butter and the garlic.
  8. Sauté until fragrant, about 2 minutes. Add the wine and allow it to reduce to 2/3 cup, about 5 minutes.
  9. In a separate pot, boil the water for the pasta shells and cook to al dente.
  10. Whisk in remaining butter until melted. Add the red pepper flakes and reserved seasoning mix and salt and pepper along with chicken stock, lemon zest and juice, heavy cream, parmesan, and chopped parsley.
  11. Allow it to thicken then add the pasta water and continue to simmer until sauce thickens slightly.
  12. Add half of the shredded cheese to the bowl of diced chicken and toss to combine.
  13. In a greased 9 x 13 baking dish, spread 1/2 cup of sauce on the bottom of the pan.
  14. Stuff each shell with a large spoonful of the chicken and cheese mixture then place them side by side into the pan.
  15. Pour the remaining sauce mixture evenly on top of the stuffed shells.
  16. You may need to spoon excess sauce onto shells that are missed.
  17. Top the saucy shells evenly with the remaining 1 1/2 cups of shredded cheese and bake at 375F for 15-20 minutes or until the cheese is melted and bubbly.

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Ranch Garlic Parmesan Chicken Skewers

Juicy chicken pieces that are basted in the most delectable garlic parmesan butter sauce. You can pair skewers over warm rice and add some of the leftover garlic-parm butter into the rice for the most incredible meal.

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Ingredients

  • 2 lbs chicken tenders thighs or breast
  • 2 tbsp olive oil
  • 1 stick butter
  • 8-10 cloves garlic minced
  • 1/2 cup parmesan grated
  • 1 tbsp hot sauce more if desired
  • 2 teaspoons red pepper flakes
  • 1/3 cup fresh parsley minced
  • 1 tablespoon dry ranch seasoning
  • 1 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1.5 tablespoon dry ranch seasoning
  • 1 teaspoon dried dill
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Before you start, make sure to soak your wooden skewers in water for at least 30 minutes.
  2. Start by combining your chicken seasoning mixture in a small bowl and set aside. Prep your chicken by cutting in 3" pieces. Place them in a large bowl or zip top bag and toss in olive oil and the spices, coating well on all sides.
  3. Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness. If needed, snip the top few inches of the skewers to fit in the air fryer after the chicken is skewered.

Garlic Parmesan Butter Sauce

  1. Add the butter and garlic in a microwave-safe bowl and heat until partially melted. Then add in red pepper flakes, hot sauce, seasonings and parmesan. Whisk together until combined. (If sauce separates, add 1-2 tablespoons of softened butter and stir to re-emulsify.)
  2. Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken. Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate. Be sure to wash your basting brush in between.
  3. Cook 2-3 skewers at a time. Place in an air fryer and cook at 400 degrees for 5 minutes. Remove and flip the skewers, baste with sauce, return to cook an additional 2 minutes at 400 degrees.
  4. Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165 degrees. Total cook time of 12-14 minutes. This time will vary based on your air fryer.
  5. Once they are finished cooking, hit them with a final pass of the garlic sauce (the clean reserved sauce) and sprinkle with some extra parmesan and serve.

 

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Duck Camp Tamales

This one takes a little extra time and patience but it's so worth it! Using corn masa and corn husks to engulf tender braised duck meat, these duck camp tamales always pair well with a glass of whiskey and an open fire.

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Ingredients

  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 2 teaspoons ground black pepper, divided
  • 2 teaspoons chili powder, divided
  • 1 teaspoon dried thyme
  • 8 duck legs
  • 1 white onion, large dice
  • 6 cloves garlic
  • 1 (16-ounce) package cornhusks
  • 2 cups masa harina
  • 1 teaspoon ground cumin
  • 1 cup warm chicken stock
  • 1 cup warm water (105° to 110°)
  • 1 cup lard, room temperature
  • Salsa, for serving
  • Garnish: chopped fresh cilantro

Instructions

  1. In a small bowl, combine 1 tablespoon salt, 1 teaspoon pepper, 1 teaspoon chili powder and thyme. Rub duck on all sides with salt mixture, and arrange duck legs in a shallow dish in a single layer. 
Cover with plastic wrap, and refrigerate overnight or up to 24 hours.
  2. Preheat oven to 325°.
  3. In a large ovenproof skillet, arrange duck legs in a single layer, skin side down. Cook duck legs over medium heat until fat renders, about 20 minutes. Turn duck legs, and add onion and garlic to pan. Cover and bake for 2 hours; remove lid, and bake until duck skin is golden brown, about 1 hour more.
  4. While duck is roasting, soak cornhusks in warm water for 1 hour.
  5. In a large bowl, combine masa, remaining 1 teaspoon chili powder, cumin, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Add stock and 1 cup warm water; stir until a thick, smooth dough forms. In the bowl of a stand mixer fitted with the whisk attachment, beat lard until creamy. Gradually add masa mixture to lard, beating until combined into a dough.
  6. Remove duck from pan; discard onion and garlic, and reserve fat for another use. Let duck stand until cool; shred duck meat. On cornhusks, spread 2 tablespoons of dough, leaving a small border around edges. Place 1 tablespoon shredded duck in center of dough in a line. Fold husk over, forming dough around the duck, and tie tamale with a strip of cornhusk or kitchen twine. Repeat with remaining cornhusks, dough, and duck until all dough and duck have been used.
  7. In a large pot with a steaming 
rack, add enough water to reach just under steaming rack. Place tamales on rack, and cover with a damp towel and lid. Bring to a boil over high heat; reduce heat to maintain steam without a hard rolling boil. Steam tamales until cooked through, adding more water if necessary, about 1 hour. Let stand for 10 minutes before serving. Serve with salsa, and garnish with cilantro, if desired.

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Hot Honey Chicken Tenders

If you love finger foods, then you need to make these hot honey chicken tenders! Chicken tenderloins coated in buttermilk, flour, then fried to perfection and smothered in sauce. These hot honey chicken tenders are crispy, juicy, and taste so good. They’re sweet with just a hint of spice.

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Ingredients

Marinade:

  • 2-3lb Chicken Tenders
  • 1 pint Buttermilk
  • 1/4 cup Hot Sauce
  • 1 tbsp Garlic grated
  • 1 tbsp Parsley dried
  • 1 tbsp Oregano dried
  • 1 tsp Ginger Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Smoked Paprika
  • Oil for Frying

Whipped Hot Honey:

  • 2 cups Honey
  • 1 tbsp Red Pepper Flakes
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Cayenne Pepper

Seasoned Flour:

  • 2 cups All-Purpose Flour
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Salt
  • 1 tsp Pepper

Garnish with 2 tbsp Dried Parsley

Instructions

Marinade:

  1. In a bowl add all ingredients for marinade and mix thoroughly and set aside to marinate. Allow to marinate in the refrigerator for 1-24 hours, the longer the better.

Whipped Hot Honey:

  1. Using a mixer add all ingredients for whipped hot honey in a mixing bowl. Whisk for 10 minutes until the honey is creamy and smooth. Set aside.

Crispy Coating:

  1. Mix together all ingredients for seasoned flour and whisk until fully incorporated.

Assemble:

  1. Working in batches, add the marinated tenders to the seasoned flour. Mix until each piece is fully coated.
  2. Allow to rest 5-10 minutes before frying to let the coating adhere to the chicken pieces.
  3. Heat the oil to 350F and fry the tenders until golden brown and crispy. About 5-7 minutes or until internal temperature reaches 175F.
  4. Once cooked, sprinkle with flaky salt (optional) and drizzle on the whipped hot honey and garnish with parsley.

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