Chicken Gumbo Pot Pie

Ingredients:
2 slices bacon, cut into ½ inch pieces
2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
1 teaspoon salt
3 tablespoons olive oil
¼ cups all-purpose flour
1 cup chicken broth
4 medium ribs celery, sliced
1 large onion, chopped
1 medium red pepper, chopped
1 tablespoon Cajun seasoning
1 bag (16-ounce) frozen sliced okra
1 can (14 ½ ounce) diced tomatoes
1 package frozen puff pastry sheets, thawed

Directions:
1. Preheat oven to 400 degrees.
2. In a large skillet, cook bacon until browned. With a slotted spoon, transfer bacon to paper towels to drain.
3. Sprinkle chicken with ½ teaspoon salt. Cook chicken in bacon fat in 2 batches, 5 or 6 minutes per batch or until beginning to brown. Transfer chicken to a medium bowl.
4. Using the same skillet, heat 2 tablespoons olive oil on medium for 1 minute. Stir in flour and cook for about 7 minutes or until a deep golden brown color, stirring constantly. Gradually add in chicken broth, stirring with whisk to prevent lumps. Heat to boiling and boil 1 minute, stirring constantly. Remove skillet from heat.
5. In a large Dutch oven, heat remaining 1 tablespoon olive oil on medium-high heat until hot. Add celery, onion and pepper; cook about 10 minutes or until all vegetables are tender, stirring occasionally. Stir in Cajun seasoning, cooking about 30 seconds. Add chicken broth mixture, okra, tomatoes and remaining salt, heat to boiling on high. Stir in chicken chunks and bacon; reduce heat to medium and cook 10 minutes or until chicken is no longer pink inside, stirring occasionally.
6. Divide gumbo between 2 ungreased 9 ½-inch deep-dish pie plates. Top each with 1 sheet puff pastry, tucking pastry corners under to form a round top. Cut six 1-inch slits in pastry to allow steam to escape during baking.
7. Bake one pot pie for 35 minutes or until pastry to golden brown and puffed. Let stand 5 minutes before serving.  Meanwhile, prepare second pot pie for freezing.

To Freeze: Cover tightly with plastic wrap and heavy-duty aluminum foil. Freeze up to 1 month. Thaw in refrigerator for 24 hours. Let stand at room temperature 30 minutes and then bake as directed.

Oven Tacos

Ingredients:
· 2 pounds ground beef (or turkey/chicken)
· 1 small onion diced
· 1 small can diced green chilies
· 1 recipe for Homemade taco seasoning (below) or 1 package of taco seasoning
· 1 (8 ounce) can low sodium tomato sauce
· 1 (16 ounce) can fat free refried beans
· 2 cups shredded reduced fat Colby-jack cheese
· 18-20 hard taco shells
· Optional garnishes – shredded lettuce, diced tomatoes, salsa, guacamole, sour cream, olives

Directions:
1.  Preheat the oven to 400 degrees.
2.  In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid.
3.  Return to pan, add chilies, taco seasoning, tomato sauce, and refried beans. Mix well and cook for a few minutes if mixture seems runny.
4.  Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell.
5.  Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
6.  Remove from the oven and top with any optional condiments for serving.


Taco Seasoning Ingredients:
· 1 tablespoon chili powder
· 1/4 teaspoon garlic powder
· 1/4 teaspoon onion powder
· 1/4 teaspoon crushed red pepper flakes
· 1/4 teaspoon dried oregano
· 1/2 teaspoon paprika
· 1 1/2 teaspoons ground cumin
· 1 teaspoon sea salt
· 1 teaspoon black pepper

Taco Seasoning Directions:
1.  In a small bowl, mix all together.

BBQ Chicken and Pineapple Quesadillas

Ingredients:
2 cups grilled pineapple slices
3 boneless, skinless chicken breasts
Salt and pepper, to taste
Barbeque sauce
4 large flour tortillas
2 cups grated Mexican blend cheese

Directions:
1. Grill pineapple slices on a grill pan over low heat. Cut into smaller, bite size pieces and set aside.
2. Sprinkle chicken breasts with salt and pepper and place on the grill pan. Cook on both sides until done, brushing with barbeque sauce. Remove from heat and cut into thin strips or small pieces and set aside.
3. Warm large skillet or griddle and drizzle with olive oil. Place tortillas on skillet, sprinkle with grated cheese, chicken and pineapple on one side of tortilla. Top with a drizzle of barbeque sauce and fold over half of tortilla.
4. Cook until cheese is melted and quesadillas are golden brown and warmed through. 

Turkey and Wild Rice Bake

Ingredients:
· 1 (6-ounce ) package long grain and wild rice mix
· 1 tablespoon butter
· 1 cup chopped onion
· 2 tablespoons minced garlic
· 1 can condensed cream of chicken soup
· 1 cup milk
· 1 ½ teaspoons dried basil
· 2 cups shredded mozzarella cheese
· 3 cups chopped cooked turkey
· 1 (4-ounce) jar sliced mushrooms, drained
· ½ cup shredded Parmesan cheese
· ½ cup toasted almonds

Directions:
1. Preheat oven to 350 degrees. Prepare rice mix according to package directions, except without the seasoning packet.
2. Meanwhile in a large skillet melt the butter over medium heat. Add onion and garlic, cook until onion is tender, stirring occasionally.
3. Stir in soup, milk and basil; heat through. Gradually add mozzarella cheese, stirring until melted. Stir in cooked rice, turkey and mushrooms.
4. Transfer to a 3 quart baking dish and sprinkle with parmesan cheese.
5. Bake uncovered for 15-20 minutes or until heated through. Sprinkle with almonds.

*To toast almonds, spread them on a shallow baking pan. Bake at 350 degrees for 5 to 10 minutes or until lightly browned, shaking the pan once or twice.

Sante Fe Grilled Chicken Soft Tacos

Ingredients:
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
½ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon pepper
1 tablespoon brown sugar
2 tablespoons olive oil
2 ½ pounds boneless, skinless chicken breasts, pounded thin
12 taco-size soft flour tortillas
Lettuce, tomato, shredded cheese, avocado, black beans, and any other ingredients desired for tacos

Directions:
1. In a medium bowl combine chili powder, cumin, paprika, red pepper, salt, pepper and brown sugar. Stir in oil. Mixture will be moistened but crumbly.
2. Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate. Can cover and refrigerate for up to 1 day.
3. Cook the chicken on the grill or grill pan until cooked through. Let cool for about 10 minutes and cut into thin strips.
4. Warm tortillas and assemble with desired ingredients.

BBQ Chicken Salad with Creamy Avocado Dressing

Ingredients for Salad:
· 4 boneless, skinless chicken breasts
· Salt and pepper, to taste
· ½ cup BBQ sauce
· 6 cups romaine lettuce, sliced or torn
· 1 cup cherry tomatoes, sliced in half
· 1 cup whole kernel corn
· 1 cup black beans, drained and rinsed
· 4 strips bacon slices, cooked and cut into 1 inch slices
· ¼ cup cilantro, chopped

Ingredients for Creamy Avocado Dressing:
· 1 medium avocado, peeled, cored and diced into large chunks
· ¼ cup cilantro
· Juice of 1 lime
· 1 green onion, with ends snipped off
· 1 clove garlic or 2 teaspoons minced garlic
· ¾ cup buttermilk
· ¼ cup mayonnaise
· Salt and pepper to taste

Directions for Salad:
Season the chicken with salt and pepper and toss in BBQ sauce. Cook chicken on a grill or grill pan until cooked through, basting with remaining sauce throughout cooking process. Let the chicken cool and then slice.
Begin layering salad with lettuce, tomatoes, corn, beans, bacon and cilantro.
Drizzle with dressing. 

Directions for Dressing:
Puree all ingredients in a blender until smooth. Store any remaining dressing in refrigerator.

Buffalo Chicken Dip

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup blue cheese crumbles
½ cup blue cheese dressing
1 cup shredded, cooked chicken
½ cup buffalo wing sauce
Crackers or assorted vegetables

Directions:
Preheat oven to 350 degrees. Mix all ingredients together and place mixture in a baking dish. Bake for 25 minutes. Dip with crackers or assorted vegetables.

Buttermilk Brined Grilled Chicken

Ingredients:
· 2 cups buttermilk
· 2 cups cold water
· ¼ cup firmly packed light brown sugar
· ¼ cup hot sauce
· 2 tablespoons salt
· 1 tablespoon black pepper
· 1 small sweet onion, thinly sliced (recommend Vidalia)
· 1 lemon, thinly sliced
· 3 garlic cloves, halved
· 1 whole chicken, cut up
· ¼ cup olive oil
· Salt and pepper, to taste

Directions:
1. Whisk together first 6 ingredients in a large bowl until sugar is dissolved; stir in onion then lemon and garlic.
2. Put buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 24 hours. Remove chicken from marinade 30 minutes before grilling; discard marinade and pat chicken dry with paper towels. Brush the chicken pieces with the oil and sprinkle with salt and pepper.
3. Heat grill to medium heat (300 – 325 degrees). Put the chicken on the grill, skin side down and cook, covered for 40-50 minutes or until a meat thermometer inserted in thickest portion registers 165 degrees. Let stand 5 minutes before serving.

Chicken and Spinach Pasta Bake

Ingredients:
· 10 ounces pasta (rotini, penne, or combination)
· 2 tablespoons butter
· ½ onion, chopped
· 2 cloves garlic, minced
· 4 ounces cream cheese
· 1 cup sour cream (or plain Greek yogurt)
· 1 cup milk or half-and-half
· ½ cup shredded or grated Parmesan cheese
· 2 cups shredded mozzarella cheese
· ½ teaspoon salt
· ½ teaspoon pepper
· 1 ½ cups chopped fresh spinach
· 2 cups cooked chicken (cubed or shredded)
· 1 cup fresh tomatoes, cut into large chunks
· Fresh basil, for garnish

Directions:
1. Preheat oven to 400 degrees.
2. Coat a medium casserole dish with cooking spray.
3. Cook pasta according to package directions. Drain and set aside.
4. While pasta is cooking, heat butter in a medium skillet on medium heat. Add in onion and garlic. Cook 4-5 minutes to soften onion but don’t brown.
5. Add in cream cheese and stir to melt. Reduce heat to low and stir in sour cream, milk, Parmesan cheese, 1 cup of mozzarella cheese, salt, and pepper. Stir until everything is well-combined and melted. Turn off heat.
6. Combine the pasta, chicken, spinach and tomatoes in a large bowl. Add the sauce and stir to coat. Pour into the prepared baking dish. Top with remaining mozzarella cheese.
7. Bake uncovered for about 20 – 25 minutes or until casserole is bubbly and beginning to brown. Top with basil if desired.

Chicken with Artichokes & Mushrooms (Slow Cooker)

Ingredients:
· 2 boneless, skinless chicken breasts
· 2 chicken drumsticks
· 2 boneless, skinless chicken thighs
· 3 tablespoons all-purpose flour
· 1 teaspoon salt
· ½ teaspoon pepper
· 3 Tablespoon olive oil
· 2 4-ounce packages mushrooms
· 2 ½ cups vertically sliced Vidalia or other sweet onion
· 1 cup chicken broth
· 1 (12-ounce) jar artichoke hearts


Directions:
Rinse chicken, pat dry. Combine flour, salt and pepper in a large zip lock plastic freezer bag. Place chicken in bag, seal bag and shake to coat. Remove chicken.
Heat olive oil in a large skillet over medium high heat until hot; add chicken.
Cook 3 minutes on each side or until lightly browned. Place chicken in a large 5 quart slow cooker, reserving drippings in skillet.
Cook mushrooms and onions in hot drippings for 5 minutes or until tender. Add mushrooms, onions, broth and artichokes to slow cooker.
Cover and cook on low for 4 hours or until chicken is tender.

Roasted Lemon and Herb Turkey

Ingredients:
· ½ cup butter, melted
· 3 tablespoons lemon juice
· 2 teaspoons grated lemon peel
· 1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
· 1 turkey (14-16 pounds) (thawed if frozen)
· 2 teaspoons salt
· 2 teaspoons pepper
· 1 medium lemon, halved
· 1 medium onion, quartered
· 12 garlic cloves, peeled
· 24 fresh thyme springs
· 1 tablespoon all-purpose flour
· 1 turkey size oven roasting bag

Directions:
1. In a small bowl, combine the butter, lemon juice, lemon peel and minced thyme. Pat turkey dry.
2. Sprinkle salt and pepper over skin of turkey and inside cavity, brush with butter mixture. Place the lemon, onion, garlic and thyme inside cavity of turkey. Tie drumsticks together.
3. Place flour in oven bag and shake to coat. Place bag in a roasting pan; add turkey to bag, breast side up. Cut 6 1/2-inch slits in top of bag and close with tie provided.
4. Bake at 350 degrees for 2 and 15 minutes to 2 hours and 45 minutes or until a thermometer reads 180 degrees. Remove turkey to a serving platter and keep warm. Let stand 15 minutes before carving. If desired, thicken pan drippings for gravy.

Chicken Bacon Pasta Casserole

Ingredients:
6 strips bacon
4 chicken breasts, boneless and skinless
1 teaspoon garlic powder
Salt, to taste

Pepper, to taste

1 box spiral pasta
2 cans cream of chicken soup, undiluted
2 cups shredded Monterey jack cheese, divided

Directions:
1. Preheat oven to 400 degrees and spray a 9x13 casserole dish with cooking spray.
2. Cook and crumble bacon in a medium skillet. While bacon is cooking, cut chicken into bite-size chunks.
3. Set bacon aside. In the same pan, cook chicken in bacon drippings. Sprinkle chicken with garlic powder, salt and pepper.
4. While chicken is cooking, prepare pasta according to package directions. Drain pasta and return to pot.
5. Add chicken, soup, and 1 cup of Monterey jack cheese to pasta and stir well. Pour chicken mixture into prepared casserole dish.
6. Top with remaining cup of cheese and bacon crumbles.
7. Bake for 20 minutes until cheese is melted and bubbly.


The Cast of Characters:
Seriously, cheese, bacon, chicken, pasta and garlic - this may be the best combination ever.

Frying it up in the pan.


Mixing the chicken and the pasta.

This is the epitome of comfort food. Delicious.

Pineapple Glazed Chicken with Jalapeno Salsa

Ingredients:

• ¾ cup pineapple juice 
• 6 tablespoons brown sugar 
• 2 tablespoon yellow mustard
• 3/4 cup 1/4-inch cubes fresh pineapple 
• 3 tablespoons finely diced red bell pepper 
• 3 tablespoons chopped fresh cilantro 
• 1 1/2 tablespoons finely chopped red onion
• 1 1/2 tablespoons canned sliced jalapenos, drained, coarsely chopped
• 4 skinless, boneless chicken breast halves  

Directions:

1. Preheat oven to 400°F.  

2. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.

3. For Salsa: Mix pineapple, red pepper, cilantro, onion, and jalapenos in medium bowl. Season with salt and pepper.  

4. Line baking sheet with foil. Place chicken on sheet and brush with glaze.

5. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.

6. Spoon salsa over chicken and serve.

Autumn Apple Chicken

Ingredients:
1 whole chicken; chicken pieces; or boneless chicken breasts
Butter
Salt and Pepper, to taste
1 sweet onion, peeled and sliced
2 Granny Smith apples, peeled, cored and sliced
1 small bag peeled baby carrots
2 cups apple cider or apple juice

Directions:
1. Rub the chicken with butter then sprinkle with salt and pepper.
2. Line the bottom of the slow cooker with onion slices, top with chicken, then add the apple slices and carrots.
3. Pour apple cider (or juice) over the top of chicken and vegetables.
4. Cover and cook on low for 6 to 8 hours.

Apple and Cheddar Stuffed Chicken Breasts

Ingredients:
4 boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
12 very thin peeled apple slices (Gala recommended)
¼ cup shredded Cheddar cheese
1 tablespoon oil
½ cup apple cider

Directions:
Preheat oven to 350 degrees.
Using a knife cut a slit about 2 inches long in thick side of each chicken breast to form a pocket (do not cut in half.)
Sprinkle inside of pockets and outside of chicken with salt and pepper. Stuff each with 3 apple slices and 1 tablespoon cheese. Pinch edges to seal; secure with 1 or 2 wooden picks.
In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; cook for 2 minutes on each side, or until lightly browned.
Bake for 18-20 minutes, or until done, turning once.
Remove from skillet; place on a serving plate and discard picks.
In a small saucepan, pour pan drippings through a fine wire-mesh strainer, discard solids. Stir in cider and bring to a boil over medium high heat. Cook, stirring often for 2 minutes or until mixture is reduced to 1/3 cup.
Drizzle apple cider mixture over chicken.

Hot Tamale Pie

Ingredients:
· Cooking spray
· 1 ½ pounds ground beef or turkey
· 1 onion, diced
· 3 tablespoons minced garlic
· 1 envelope taco seasoning
· 1 teaspoon each salt and pepper
· 1 16-ounce salsa
· 2 cups diced poblano peppers (can use green, red, yellow peppers)
· 1 can black beans, drained and rinsed
· 2 8.5-ounce boxes corn muffin mix
· 2 eggs
· 2/3 cup milk, divided
· 1 cup shredded cheddar cheese, divided
· 1 cup shredded Monterey Jack cheese, divided
· 1 cup canned or frozen corn, thawed


Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a 9x13-inch casserole dish with cooking spray.
3. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes. 
4. Reduce heat to medium and stir in onion, garlic, taco seasoning, salt, pepper, salsa, and peppers; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes. 
5. Add black beans to meat mixture. 
6. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
7. Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
8. Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
9. Bake in the preheated oven for 50-60 minutes, until golden brown.
10. Serve with sour cream, black olives, tomatoes, guacamole, and/or salsa.

Meatball Sub on a Stick

Ingredients:
· 1 pound lean ground beef or ground turkey
· ½ cup Italian bread crumbs
· ½ cup grated Parmesan cheese
· 1 tablespoon dried basil
· 1 tablespoon dried parsley
· 2 cloves garlic, minced
· 1 can refrigerated breadsticks
· 1 cup shredded mozzarella cheese
· Wooden skewers
· Marinara sauce, for dipping

Directions:
1. Preheat oven to 375 degrees.
2. Line 2 baking sheets with parchment paper.
3. In a medium bowl, combine ground beef, bread crumbs, Parmesan cheese, basil, parsley and garlic. Form into 1-inch meatballs.
4. Lay out breadsticks and, one at time, thread through skewers with meatballs. Repeat until you get to the end of the skewer. Make sure to spread dough and meatballs about ¼” apart so the meatballs can bake and dough can expand.
5. Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle skewers with shredded mozzarella cheese. Put back in oven for 2-3 minutes until cheese is melted.
6. Serve immediately with marinara sauce.

Favorite Football Wings

Ingredients for Wings:
1/2 cup soy sauce
1/2 cup Italian salad dressing
3 pounds chicken wings

Ingredients for Sauce:
1/4 cup butter
1 teaspoon soy sauce
1/3 cup hot sauce or to taste

Directions:
Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag, toss wings and sauce together then refrigerate 4 hours to overnight.
Preheat the oven to 400 degrees. Remove the chicken wings from the marinade and pat dry. Lay the wings in a well-greased 9x13 casserole dish. Bake for 40 minutes, turning wings occasionally, until they are well browned and no longer pink.
Meanwhile, in a small saucepan, melt the butter. Stir in 1 teaspoon soy sauce and hot sauce. Place wings in a large bowl. Pour hot sauce mixture over wings; toss to mix well.
Serve immediately with blue cheese or ranch dressing and celery.

BBQ Chicken Pizza

Ingredients:
· 1 pizza crust
· 2 tablespoons olive oil
· 1 ½ cups BBQ sauce
· 3 cups cooked chicken
· Optional additions: onions, mushrooms, sliced jalapenos, tomatoes
· 2 cups shredded Monterey jack cheese

Directions:
1. Prepare crust and cook according to package directions. Brush with olive oil before baking.
2. Spread 1 cup BBQ sauce on baked crust. Mix remaining sauce with chicken. Spread on crust. Add additional toppings if using and sprinkle with cheese.
3. Bake at 350 degrees for 10 to 12 minutes or until cheese is melted and bubbly.

Mummified BBQ (or Pulled Chicken Crescents)

Ingredients:
1 8-ounce can refrigerated crescent rolls
1 cup shredded cooked chicken or pork
¼ cup BBQ sauce
1/3 cup shredded cheese and additional if desired, for topping
1 egg beaten

Directions:
Preheat oven to 375 degrees.
Separate dough into 8 triangles.
In a bowl, mix chicken and BBQ sauce. Spoon chicken mixture onto crescent roll and sprinkle with cheese.
Roll up loosely and place on ungreased cookie sheet.
Cook 12-15 minutes or until golden brown.
Brush with egg and sprinkle with additional cheese while warm.