Enjoy a moment or two
Ingredients:
3 lbs chicken wings
salt
olive oil
chili powder
2 limes
garlic powder
cilantro
black pepper
Preheat oven 400 degrees. In a large bowl toss the wings in olive oil, lime juice and seasonings. Squeeze juice from limes all over the chicken. Then zest the limes. Chop up fresh cilantro and add it in.
To make it pretty I put some lime slices over top. Bake for 35-45 minutes until done.
Ingredients:
3 lbs split chicken breast cubed
1 bundle green onions sliced
4 cloves garlic chopped
1/2 cup apricot preserves
2 tablespoons red pepper powder
1/4 cup soy sauce
3 packets duck sauce
1 tablespoon honey
2 tablespoon vinegar
1 tablespoon sriracha
sea salt
black pepper
vegetable oil
Combine chicken, onions, and garlic in a large bowl.
In a separate small bowl, whisk together apricot, soy sauce, duck sauce, honey, vinegar, red pepper powder and sriracha.
Pour over chicken and toss.
Let marinade a minimum of 30 minutes.
On medium heat, saute chicken in vegetable oil.
Season and toss with salt and pepper. Once chicken is cooked through serve over rice.
Ingredients:
2 lbs chicken thighs
Oregano
Black pepper
Lemon Pepper Seasoning Blend
Celery salt
Garlic powder
1 onion chopped
1 orange bell pepper chopped
Preheat oven 350 degrees.
This is a super shortcut recipe without all the prep time. Basically I had to figure something good really quick. Season liberally with the above ingredients. Then bake for 1 hr and 15 minutes. I got a shot of them baked halfway done before I had to go work lol. Sorry the kids destroyed the finished product.
Ingredients:
4 lbs chicken thighs
1 can tomato paste
1 cup chicken broth
1 cup cilantro chopped
1 onion sliced
1 green bell pepper sliced
1/2 of yellow bell pepper sliced
3 potatoes cubed
1 bay leaf
1 serrano pepper finely chopped
Zahtar seasoning
1 tablespoon Rick’s Hot & Spicy All Purpose seasoning (Spicy)
sea salt
black pepper
onion powder
garlic powder
olive oil
Preheat oven 400 degrees.
Combine chicken, cilantro, vegetables and olive oil in a pot. Season liberally. Heat on medium and lightly brown outsides of chicken.
Once the chicken has browned add potatoes, tomato paste, bay leaf and chicken broth. Stir thoroughly.
Bake for 45 minutes and then serve over rice.
Ingredients:
2 lbs chicken strips cut into cubes
1 can of large black olives halved
1 bundle of spinach
2 cups broccoli
2 jars of Newman’s Own Roasted Garlic Alfredo
2 tablespoons chopped garlic
1/4 cup whipping cream
1 Roma tomato diced
2 lbs Fettuccine noodles
Italian Seasoning Blend
1/2 cup white wine
Sea salt
Black pepper
Olive oil
*Makes a large batch
Chop up the vegetables and set them aside.
Season chicken with Italian seasoning, sea salt, black pepper and chopped garlic. On medium heat, saute chicken and olives in white wine and olive oil in a large wok.
Add broccoli once chicken is cooked through. Continue to saute.
Add alfredo sauce, spinach and whipping cream. Stir and let spinach cook down. Sprinkle more Italian seasoning, salt and pepper to taste.
Lastly cut down heat to low. Add tomatoes last. Simmer for 3 minutes.
Serve over noodles or combine in a large pot with noodles and toss.
TalBakes 