Poultry Recipes

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“Gotta Have It™” Chicken and Asparagus
1 tablespoon Grandma Edna’s “Gotta Have It™” Seasoning
8 oz chicken sliced
1 medium/small onion peeled and cut into ½ inch strips
12 asparagus spears snapped into thirds
2 tablespoons cooking oil (coconut oil is best)

Heat oil in pan. Add chicken & sprinkle with Grandma Edna’s “Gotta Have It™” Seasoning. Sauté about 1 – 2 minutes on medium to medium-high heat. Add asparagus & onion. Sprinkle with a bit more seasoning & continue cooking, stirring,
until asparagus is tender crisp.

 Dang, That’s Good™ Chicken Wraps

         16 ounces sliced boneless chicken (bite-sized pieces)

         2 – 3 tablespoons “Dang, That’s Good” ™ Seasoning

         About 2 tablespoons olive oil

         About1 1/3 cup lettuce & spinach leaves

         1 medium chopped tomato

         1/3 cup Walla Walla sweet onion, chopped

         1/3 cup chopped cucumber

         chopped pepperoncini’s

         1 cup of shredded Monterey Jack Cheese

         3/4 cup El Ranch e Roo™ Salad Dressing already prepared ahead

         3 large wraps (your choice of flavor)

Cook sliced chicken in oil over medium heat until done. Sprinkle with “Dang, That’s Good” ™ Seasoning, cooking & stirring for 1 minute more; remove from heat & set aside. Warm the 3 wraps. Divide the chicken evenly between them. Top with veggies, pepperoncini’s & cheese; dividing evenly. Fold & enjoy!  Serves 3 

 

CHICKEN & VEGGIES with UDON NOODLES
4 boneless skinless chicken thighs
1 8-oz package fresh Udon noodles (yakisoba noodles can be
substituted)
1 cup thinly sliced veggies (pick 2 from the following
suggestions: carrot, peppers, mushrooms, zucchini, celery,
snow peas)
¼ cup diagonally cut green onion
1 to 2 tablespoons Grandma Edna’s “Gotta Have It™” Seasoning
1 teaspoon pepper (if desired)
1teaspoon oil

Put oil in pan. Place chicken in pan and sprinkle with half the seasoning. Turn over and sprinkle the other side. Cook until
done. Remove and slice. Put back in pan. Add a tablespoon of water to loosen some of the juices from the bottom of the
pan if necessary. Add veggies and cook on medium-high until tender crisp. Add Udon noodles and stir to heat through. Add
the green onion, stir a final time and serve.

 

Greek Stir Fry
3 teaspoons Grandma Edna’s “It’s Greek to Me”™ Seasoning
8 oz thin sliced chicken
1 small onion peeled and cut into ¼ inch strips
1 red bell pepper, cut into strips
1 zucchini squash, cut into thin half-moons
2 tablespoons Olive oil

Place sliced chicken in nonstick pan. Drizzle with half the oil.
Sprinkle 2 teaspoons of “It’s Greek to Me”™ Seasoning over
the chicken and massage in; let it set while vegetables are cut.
Heat pan to medium and when it begins to sizzle, cook chicken
for about 3 minutes. Add vegetables, drizzling with remaining
oil and sprinkling with the last teaspoon of “It’s Greek to Me”™
Seasoning. Sauté until vegetables are tendercrisp and serve
hot.
-Thanks Jenni for a great recipe!

 

  Delightful Chicken Cutlets (Gluten Free)

         4 boneless skinless chicken breasts OR 8 boneless skinless chicken thighs

         2  tablespoons “Down Home Delite” ™ Seasoning

         About 2 tablespoons oil

         2 large eggs beaten

         Crushed pork rinds to equal about 1 ½ cups 

Place chicken in plastic bag or under wax paper. Using the bottom of a cup pound the chicken; flattening until it’s about 1/3 inch thick.  Heat oil in pan to medium heat. Mix the crushed pork rinds with “Down Home Delite” ™ Seasoning. Dip the chicken in the egg and then coat both sides with pork rind/seasoning mix– putting them in pan. Cook until browned, turn, and continue cooking until done. Enjoy!  Serves 4 

 

 Greek Chicken
Combine:
1 cup olive oil
¾ cup chopped onion
1/2 cup lemon juice
2-3 tablespoons “It’s Greek to Me”™ Seasoning
3 ½ pound skinless chicken cut into uniform sized pieces (each
about the size of a medium thigh)

Mix all together well and put in frig to marinate overnight. Melt
butter in pan. Add chicken and sauté until done.

 

French Twisted Kabobs

1 ½ tablespoons Grandma Edna’s “French Twist” Salad
Seasoning
2/3 cup olive oil
2 tablespoons balsamic vinegar OR 1/4 cup vinegar of choice
3 tablespoons honey OR agave nectar OR 4 tablespoons sugar
2 lb chicken breasts (or firm fish) cut into 1 ½ inch chunks
Green pepper & onion cut into chunks
Cherry tomatoes

Mix “French Twist”, oil, vinegar, water & sugar until dissolved
& blended. Place chicken, pepper & onion in zippered bag:
seal. Mush around with fingers to coat, put in frig & marinate
about 1 hour. Alternate meat & veggies on skewers. BBQ
on indirect heat until done. Put on direct heat just to sear if
desired.

 

 Dang, That’s Good™ Baked Chicken

         3 to 4 lb. chicken fryer cut into pieces

         2 – 3 tablespoons “Dang, That’s Good” ™ Seasoning

         About 3 tablespoons olive oil

         About 2 tablespoons butter

         2 cups white wine

Preheat oven to 350 degrees. Arrange chicken in baking dish. Melt butter and add to oil; blend. Pour evenly over chicken, rubbing over and around pieces. Sprinkle liberally with “Dang, That’s Good” Seasoning, massaging into each piece. Let sit for about 10 minutes, then pour wine into baking dish off to the side, being careful not to pour directly over chicken. Put in oven and bake, occasionally basting juices/wine over chicken until done…35-to 45 minutes. Check with meat thermometer.

 

BBQ Chicken Fillets

4 boneless skinless chicken breasts
3 tablespoons “To Die For” Seasoning

Put chicken in bag and pound with bottom of cup or mallet until it is about ½ inch thick. Rub chicken “To Die For” Seasoning on both sides. Close bag and marinate for 20 to 30 minutes Barbeque until done.

 

Down Home Delite™ Chicken Patty
1 lb ground chicken or turkey breast
4 tablespoons “Down Home Delite” ™ Seasoning
2 teaspoons oil (coconut oil is best)

Mix ground poultry with “Down Home Delite” ™ Seasoning. Form into 4 large thin patties. Heat oil in non-stick pan; add
patties and cook on medium heat until done…loosely covered with a lid. Serves 4

 

 “Gotta Have It™” Kabobs
5 tablespoons olive oil

2 tablespoons water

1 teaspoon vinegar

1 1/2  tablespoons Grandma Edna’s “Gotta Have It™” Seasoning
4 skinless, boneless chicken breasts, cubed
1  onion peeled and cut into 1½ inch chunks
1 large red bell pepper cut into chunks

1 large green bell pepper cut into chunks

12 medium mushrooms

In large bowl mix oil, water, vinegar and seasoning. Add chicken and mushrooms and stir to coat. add remaining veggies and massage into marinade/chicken. Can put in large zipper sealed bag, if desired. Put in frig and marinade for 1  hour. Preheat grill. Thread chicken and veggies onto skewers and grill until done.