Chicken Enchilada Casserole

 If chicken enchiladas married lasagna, this is what it would be.

INGREDIENTS

2 Tablespoon canola oil

3 garlic cloves, finely chopped

1 jalapeno pepper, seeded and chopped

1 large onion, diced

3 cups shredded cooked chicken

2 (4 ounce cans) diced green chilies

1/2 tsp. paprika

Salt and pepper to taste

3 (10 ouncs) cans green enchilada sauce

2/3 cups sour cream

18 corn tortillas, cut in half

3 cups grated  monterey jack cheese

INSTRUCTIONS

Preheat oven to 350.

In large skillet, heat oil over medium heat. Add garlic, jalapenos and onion and saute until softened. Stir in chicken, green chilies, paprika, salt and pepper. 

Reserve 1/2 cup of the enchilada sauce, and pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through. Turn off heat and stir into sour cream.

Spread the reserved enchilada sauce in the bottom of 9x13 inch baking dish. Line the bottom of the dish with 12 tortilla halves (overlapping as needed), then spread with 1/3 of the chicken mixture and sprinkle with 1 cup of monterey jack cheese, repeat to make 2 more layers of tortillas, chicken mixture and cheese. You should have 3 layers total.

Bake until bubbly and golden brown, 30-35 minutes. Let rest 10 minutes.

I cut this recipe in half which would easily serve 4 people.

Better-Than-Take-Out Cashew Chicken

 Ready in 20 minutes and healthier than the restaurant version. This recipe comes from  AverieCooks.com

INGREDIENTS

For the Stir-Fry:

3 Tablespoons corn starch

1/2 tsp salt

1/2 tsp pepper

About 1.25 pounds boneless skinless chicken breast, diced into 1-inch pieces

2 Tablespoons sesame oil

1 Tablespoon olive oil

2 heaping cups broccoli florets

1 red pepper, diced small

1 cup frozen edamame

2 cloves garlic, finely minced

3 or 4 green onions, sliced into rounds

For the Sauce:

3 Tablespoons soy sauce

2 Tablespoons honey

1 Tablespoon rice wine vinegar

1 Tablespoon Asian chili garlic sauce

3/4 tsp ground ginger

INSTRUCTIONS

In gallon size plastic  ziptop bag, add cornstarch, salt, pepper and chicken. Shake to coat chicken evenly.

In a large skillet, add heat oils. Add chicken and cook for about 5 minutes over  medium-high heat, flipping so all sides cook evenly. Chicken should be 80-90% cooked through.

Add broccoli, red pepper, edamame, and garlic. Stir to combine. Cook for 3 or 4 minutes or until vegetables are crisp tender. Stir occasionally.

Combine all sauce ingredients in small bowl while vegetables are cooking.

Add cashews to chicken mixture. Stir to combine. Add sauce and stir to combine. Allow to simmer over medium-low heat for several minutes.

Add green onions, stir and serve immediately over rice.

30 Minute Sweet and Sour Chicken

 This recipe comes from Celia's Recipes. It comes together quickly and is full of flavor.

INGREDIENTS

1 pound chicken breast, cut into bite size pieces

1/2 cup cornstarch

2 Tablespoon vegetable oil

1 small onion, sliced or cuts into bite-sized chunks

1 each red and yellow pepper, cut into bite-sized chunks

1 cup peapods

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup brown sugar

2 Tablespoons soy sauce

1 Tablespoon fresh ginger

2 cloves garlic

1 cup pineapple chunks

White rice

INSTRUCTIONS

In large bowl, combine cornstarch with some salt and pepper. Toss the chicken cubes until they are well coated.

Heat oil in large skillet over medium high heat. Fry the chicken in batches until golden brown, about 4 - 5 minutes each side. Transfer to paper towel lined plate.

In same skillet, add onion. Saute until softened. Add red and yellow peppers and pea pods. Saute until they begin to soften, about 3 - 4  minutes.

In bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, ginger and garlic until smooth.

Pour the sauce over the sauted vegetables in the skillet. Bring to simmer. Return chicken to skillet. Add pineapple to skillet. Stir to coat everything with the sauce. Simmer an additional 3 - 4 minutes.

Serve over rice.

This is best served immediately so the vegetable stay tender-crisp and the chicken also stays crisp.

Buffalo Chicken Wings

 Best wings ever. And baked, not fried!

INGREDIENTS

36 chicken wing pieces

1 Tablespoon vegetable oil

1 tsp salt

1 cup all-purpose flour

1/4 tsp. cayenne pepper

1 1/2 Tablespoons white vinegar

1/4 tsp. garlic powder

1/2 tsp. Worcestershire sauce

1 tsp. Tabasco sauce

1 1/4 tsp. salt

6 Tablespoons Frank's hot sauce

6 Tablespoons unsalted butter

INSTRUCTIONS

Preheat oven to 425 degrees. 

Toss the wings with oil and salt.

Place in a plastic bag and add flour. Shake to coat the wings evenly.  Shake off excess flour. 

Line a large baking sheet with foil. Spray with cooking spray.  Shake excess flour off wings and place on oiled pan. Do not crowd the wings. 

Bake 20 minutes. Turn and bake an additional 20 minutes until cooked through and browned. 

While wings are baking, combine additional ingredients in sauce pan.  Cook over low heat to a simmer, stirring occasionally. Turn heat off.

When wings are done , transfer to large mixing bowl. Pour sauce over the wings and stir gently to coat all the wings. 

Serve immediately with celery sticks, carrot sticks and blue cheese dressing.

This recipe is adapted from The Denver Post, 2-4-2026

Chicken and Sausage Stew

 This recipe seems like a cross between a chili and a stew. It's a hearty dish to serve on a cold night. This recipe will feed a crowd or freeze well.

Ingredients

1 1/2 - 2 pounds chicken breasts

1 pound Italian sausage (select a spicy version to add heat to the dish or select an Italian turkey sausage for a healthier version.

1 onion, small dice

12 ounces carrots, peeled and cut into small dice

3 cloves garlic, chopped

2 cups chicken stock

1 28-ounce can crushed tomatoes

2 14-ounce cans Great Northern Beans, drained and rinsed

3 sprigs of fresh thyme

1 sprig of fresh rosemary

1/2 - 1.5 tsp crushed red pepper flakes (depending on the level of heat you want)

Olive oil

Salt and pepper

Fritos Corn Chips (for topping)

Instructions

In heavy-bottomed stock pot over medium high heat, add 3 - 4 Tablespoons olive oil.

Season chicken with salt and pepper.

Add the chicken to the pan in an even layer. Do not overcrowd. Brown on each side about 3 - 4 minutes per side. Remove from pan, allow to cool slightly and cut into bite size pieces.

Add the sausage to the pan and brown evenly, breaking up with a wooden spoon until cooked through.

Add the onion and carrot to the pan and season with crushed red pepper, salt and pepper. Cook 4 - 5 minutes or until onion begins to soften.

Add garlic, thyme and rosemary. Cook one minute longer.

Add the chicken stock and scrape up any bits from the bottom with a wooden spoon. Add crushed tomatoes and navy beans.

Return the chicken to the pot and bring to a simmer. Cook for 40 minutes or until the chicken is cooked through.

Remove the rosemary and thyme. Adjust seasoning with salt and pepper if needed.

Spoon into bowls. Top with Fritos.

Chicken Marinade

 "Dinner at the Zoo" foodblog claims this is the BEST chicken marinade. They might be right.

INGREDIENTS

1/4 cup olive oil

2 Tablespoons freshly squeezed lemon juice

1 1/2 tsp minced garlic

2 Tablespoons balsamic vinegar

2 Tablespoons Worcestershire sauce

2 1/2 Tablespoons brown sugar

2 Tablespoons soy sauce

1 tsp. dried Italian seasoning

1 1/2 tsp Dijon mustard

1 tsp. salt

1/2 tsp. black pepper

1 - 1.5 pounds of chicken

INSTRUCTIONS

Place all ingredients except chicken in bowl or resealable bag. Stir or shake bag to combine ingredients.

Add 1 - 1.5 pounds of chicken. I like to use deboned chicken thighs. Marinate for at least one hour or up to 12 hours.

Proceed with cooking method of your choice

Artichoke Chicken Piccata

 Easy to make and full of flavor.

INGREDIENTS

1 1/2 pounds thin cut chicken breasts

1/2 cup flour  (or almond flour for gluten free)

1/4 cup ground Parmesan cheese plus extra for garnish

Salt and Pepper

2 Tablespoons olive oil or avocado oil, divided

2 Tablespoons butter (or ghee)

2 cloves of garlic, minced

1 jar (6 ounces) marinated artichoke hearts

1/2 cup white wine

1/2 cup chicken broth

3 Tablespoons capers

Handful of fresh parsley, chopped

INSTRUCTIONS

In a shallow plate, combine flour, parmesan, salt and pepper.  Dredge chicken slices on each side into the flour mixture and shake off excess.

Heat a large frying pan over medium high heat. Add 1 Tablespoon of oil. Working in batches, add the coated chicken and cook, until golden brown on both sides, about 3 minutes per side. Use additional 1 Tablespoon of oil for each batch of chicken.

Transfer chicken to a plate and set aside. Add butter, garlic and artichoke hearts to the same pan and saute for about 2 minutes.  Add wine and bring to a high simmer, cooking until liquid is reduced by about half.

Pour in broth, fresh lemon juice and capers, Cook, stirring occasionally, until the sauce thickens, about 5 minutes. Return the chicken to the pan and cook a few minutes more.

Sprinkle with chopped parsley and additional parmesan cheese.

Recipe source: cleanfoodcrush.com

Asian BBQ Chicken Drumsticks

 These tasty chicken legs are budget friendly and feed a big group.

Recipe Source: MomOf6

INGREDIENTS

12-14 chicken legs

2/3 cup soy sauce

2/3 cup brown sugar

1/4 cup of your favorite BBQ sauce

1 tsp. Sriracha sauce

1 tsp. minced garlic

1 tsp. minced fresh ginger

INSTRUCTIONS

Mix together all the ingredients expect chicken legs to form marinade. Place drumsticks in zip lock bag and pour marinade over the them. Seal and place in refrigerator for at least 4 hours.

Preheat oven to 350 degrees. Drain chicken from marinade, reserving marinade. Line a rimmed baking sheet with non-stick foil. Bake for 45 minutes.

"Sterilize" the marinade by pouring it into a saucepan and bringing it to a boil. Boil for five minutes.

Preheat your BBQ grill and finish the chicken legs on the grill, brushing with marinade on top for 10 - 15 minutes.

Grilled Chipotle Chicken Burger with Adobo Aioli

 A juicy burger flavored with chipotle in adobo and served with pepper jack cheese and a chipotle aioli.

Ingredients

For the Burgers

1 Tablespoon chopped flat leaf parsley

1 Tablespoon adobo sauce (from the canned chipotle in adobo peppers)

2 minced garlic cloves

1 tsp. onion powder

3/4 tsp. salt

1/2 tsp pepper

2 Tablespoons milk

2 Tablespoons mayonnaise

2 slices white or wheat bread, crusts removed and cut into small dice (1/8")

1 pound ground chicken

4 or 5 slices pepper jack cheese

For the Aioli

1/2 cup mayo

3/4 tsp sugar

2 or 3 chipotle in adobo peppers, finely chopped

1 garlic clove,  minced

Juice of 1/2 lime

Serving

Brioche buns

Toppings such as lettuce, tomato, red onion

Instructions

In medium bowl, combine parsley, adobo sauce, garlic, onion powder, salt, pepper, milk and mayo. Stir to combine. Add in bread crumbs and mash the mixture together with a fork until it forms a chunky paste. Add the ground chicken and gently mix together until just combined.

Form into four or five patties. They will be sticky.

Grill the burgers over direct heat for 4  minutes per side or until internal temperature reaches 165. Top with cheese the final  minutes.

To prepare aioli mixture, combine all ingredients in small bowl.

To serve, place grilled patty on bun. Top with cheese and other toppings.

Autumn Chicken Apple Salad

 The calendar says it is fall but the temperature outside is 85 degrees. What to fix for dinner when autumn flavors sound so good, but making warm comfort dishes that heat up the kitchen are not so appealing. This cold chicken salad combines the seasonal flavors in a dish that is simple to prepare and does not use the oven. Serve it with sweet potato chips to round off the fall flavors

Recipe Source: Cooking Classy

Ingredients

For the Salad:

3 1/2 cups chopped cooked rotisserie chicken (about one pound)

2 cups chopped apples, such as gala, fiji or golden delicius. No need to remove the skin.

1/2 cup chopped pecans

1/2 cup sliced green onion

1/3 cup dried cranberries

For the dressing:

1 (5.3 ounce) plain Greek yoghurt

3 Tbsp. mayonnaise

1 1/2 Tbsp. apple cider vinegar

1 1/2 Tbsp. maple syrup

1 Tbsp. minced fresh rosemary

1 tsp dijon mustard

1/8 tsp. nutmeg

Salt and pepper

Instructions

Combine salad ingredients in large bowl.

In separate bowl, combine dressing ingredients. Pour over chicken mixture and stir to coat evenly.

Cashew Chicken and Pineapple Fried Rice

 A speedy supper with restaurant inspired flavor.

Ingredients:

2 Tablespoons olive oil, divided

2 eggs, beaten

2 cloves garlic, chopped

2 green onions, chopped

1 Tablespoon Asian Chili Garlic Sauce

1 tsp. minced ginger or 1/4 tsp ground ginger

1 1/2 cups chopped pineapple

1/2 red pepper, diced

1 cup frozen peas and carrots, thawed

2 cups brown rice, cooked and cooled

1 1/2 cups cooked and chopped boneless chicken breast

1/2 cup cashews

3 Tablespoons soy sauce

Instructions

Heat 1 T. oil in large skillet over med-high heat. Add eggs. Allow to cook, then flip like a pancake and cook the other side. Remove from pan and cut into bite size pieces.

Add remaining Tablespoon oil to skillet.  Add green onions, garlic, chili garlic sauce and ginger. Cook 30 seconds. Add pineapple, red pepper and peas and carrots. Cook about 5 minutes or until pineapple begins to caramelize.  Add rice, chicken and cashews. Stir to combine. 

Press the rice to the bottom of the pan and cook for 2 - 3 more minutes until the rice just begins to brown and get crispy.

Stir in eggs and soy sauce.

Serve immediately.

Option: Replace the chicken with cooked shrimp.

Chicken Pesto Pizza

 I make a lot of pesto during the summer with basil from our garden. I freeze what we don't use and it is always a treat to pull it out in the winter months and enjoy the fresh flavor. This pizza is the perfect way to utilize fresh or store-bought pesto.  The crust can be homemade from scratch (which is easy to do) or you can purchase a ball of pizza dough at most grocery stores.

This recipe from lifemadesimplebakes.com is a winner!

Ingredients

1 ball pizza dough

1/3 cup pesto

1 Tablespoon olive oil

8 ounces grated mozzarella cheese

1 cup chopped rotisserie chicken

2 Tablespoons pine nuts

1 Tablespoon parmesan cheese

1 Tablespoon fresh basil leaves

Red pepper flakes

Instructions

Make dough (see my recipe on this blog) or use store bought dough.

Preheat oven to 450 degrees.

Place pizza stone in oven for at least 30 minutes prior to baking. Alternatively, you can use a parchment-lined pizza pan. I prefer the pizza stone because it gives the dough a crisp crust.

Roll out dough to 14 inch circle. If using pizza stone, transfer dough to pizza paddle. If using pizza pan, place dough in pan.  Brush dough with olive oil and prick with a fork in several places to prevent bubbling.  Transfer to pizza stone or place pizza pan in oven. Bake for 5 - 7 minutes.

Remove and spread 1/4 cup of pesto over the surface of the pizza.  Top with half of the mozzarella cheese. Toss the chicken with the remaining pesto and place on top of the cheese. Top with remaining cheese and pin nuts.

Place in oven and bake for 7 - 10 minutes or until crust is golden brown and cheese is melted.

Remove from oven and allow to cool for 5 minutes. Then top with grated parmesan, fresh basil and red pepper flakes.

Cur and serve.

Chicken Cordon Bleu

 Chicken Cordon Bleu was popular in the 70's. This retro dish is just as tasty and fancy today as it was then.  

Recipe Source: Cooking Classy  (serves 6)

Ingredients

For the Chicken:

4 boneless (7 - 8 ounce each) chicken breasts

8 slices black forest ham

8 ounces shredded swiss cheese

1/4 cup flour

Salt and Pepper

2 large eggs

1 heaping cup Panko

2 tsp. thyme

1/3 cup finely grated Parmesan cheese

1 Tablespoon chopped parsley

For the Dijon Cream Sauce:

1 Tablespoons butter

1 Tablespoon minced garlic

1 1/4 cup chicken broth

1/2 cup cream

2 Tablespoons Dijon mustard

1 Tablespoon honey

2 tsp cornstarch mixed with 1 Tablespoon water

Instructions

Pound each piece of chicken to an even 1/4 inch thickness between two sheets of plastic wrap, using the flat side of a mallet. Pound gently so not to tear the meat.

Place two pieces of ham over each piece of chicken. Top each with 1/2 cup shredded cheese. Leave 1/2 inch uncovered around the edges.

Starting at the smaller end, roll each chicken piece tightly to the opposite end, while tucking in the ham and chicken on the ends ( to keep the cheese from seeping out as it bakes).

Wrap each piece snugly in saran wrap. Tighten the ends by twisting like a Tootsie roll wrap and fold under the chicken roll.  Refrigerate for at least 30 minutes or up to one day.

When you are ready to bake the chicken, preheat oven to 400 degrees.  Grease a baking pan with non-stick spray.

Pour flour onto a plate.  Season with salt and pepper and whisk together.

Put eggs on another plate. Whisk.

Pour panko, thyme and parmesan on a third plate. Mix together.

Unwrap each chicken roll. Roll in flour; then egg; then panko mixture. Place on prepared baking sheet.

Bake for about 30 minutes or until internal temperature is 165.

Allow to rest a few minutes. Then transfer to a cutting board. Cut into slices. Place on serving platter. Top with sauce and parsley.

To make the sauce, melt butter in saucepan. Add garlic and saute about twenty seconds.

Add chicken broth. Bring to a light boil and allow to reduce to 1/2 cup.  Add remaining sauce ingredients and whisk until thickened. Salt and pepper to taste.

Chicken Cheddar Burgers with Corn Avocado Salsa

 We have had many days this summer with temperature well over 90 degrees. The last thing you want to do is turn on the oven or spend time in the kitchen. This recipe is perfect for those days. 

Recipe Source: cooktoria.com

Ingredients

For the Burgers

1 1/2 lb ground chicken

2 scallions, chopped

1 cup shredded cheddar cheese

1/4 cup mayonnaise

1/2 tsp salt

1/2 tsp pepper

For the Salsa:

1 large avocado, chopped

1 ear of fresh corn, boiled and kernels removed from the cob

1/2 T. olive oil

2 T. chopped fresh basil

1/2 lime, juiced

Salt and pepper to taste

Instructions:

Place chicken in medium mixing bowl. Add cheese scallions, mayo, salt and pepper.

Mix well.

Using a 1/2 cup measure, scoop the chicken mixture and form patties.

Using an outdoor grill or grill pan, cook the patties about 5 minutes per side or until cooked through.

While the burgers are cooking, combine all salsa ingredients.

Serve the salsa on top of the grilled chicken burgers.

Instant Pot Chicken Salad

 Chicken salad and the instant pot may not seem a likely pair, but use of the pressure cooker to cook the chicken results in tender, flavorful meat. This recipe does not require use of the stove - a bonus for summer meals.  Serve it on a bed of lettuce or a croissant roll.

This recipe comes from instantpoteats.com and serves 4.

Ingredients

2 large boneless skinless chicken breasts

1/2 tsp salt

1/4 tsp. pepper

1 cup chicken broth

2 cloves garlic, diced

1 tsp dried thyme

1 cup diced celery

1 cup diced red grapes

1/2 cup chopped green onions

1/3 cup sliced almonds

1/2 cup mayonnaise

1/3 cup sour cream or Greek yoghurt

1 Tablespoon Dijon mustard

1 tsp onion powder

1/4 tsp salt and pepper (or to taste)

Instructions

Cut each chicken breast into two pieces (through the thickest part of the meat)  to make them thinner and more even. Season with salt and pepper.

Add a cup of chicken broth, thyme and sliced garlic to the instant pot. Nestle the chicken in the broth.

Secure the lid. Set pressure cook for 10 minutes. Once the timer has finished, release the pressure naturally for 10 minutes and then manually let off the remaining steam.

Remove the chicken to a cutting board and allow to cool.  Dice into small pieces.

(Hint: save the broth for a future recipe. You can freeze it)

Dice the remaining ingredients.  Toast the almonds until golden brown for added flavor. Almonds can be mixed into the salad or sprinkled on top.

In small bowl, combine mayonnaise, sour cream, Dijon and onion powder.

Combine all ingredients gently. Add salt and pepper to taste.

Optionally add 1 T lemon juice for an extra tang.

Serve on a bed of lettuce or as a sandwich on a croissant roll.

Smoky and Spicy Yogurt Marinated Chicken Kabobs

 This recipe packs a lot of flavor! Using chicken thighs and the yoghurt marinade keeps this kabob moist. The spices deliver on the flavor.  This recipe comes from seriouseats.com.

Ingredients

1 cup plain Greek yoghurt

1/4 cup fresh lemon juice

3 Tablespoons olive oil

1 Tablespoon freshly grated ginger

1 Tablespoon Kosher salt

2 teaspoons smoked paprika

2 teaspoons paprika

2 teaspoons minced garlic

1/2 teaspoon cumin

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

2 pounds skinless boneless chicken thighs

Instructions

Whisk together yoghurt, lemon juice, oil, ginger, salt, smoked paprika, paprika, garlic, black pepper, cumin, and cayenne pepper in a small bowl.

Cut chicken into 1 1/2 inch cubes. Place chicken in sealable plastic bag.

Pour in marinade. Massage to ensure all pieces of chicken are coated in marinade. Seal bag, remving as much air as possible. Place in refrigerator and marinate for 6 - 8 hours.

Soak wooden skewers in water for at least 30 minutes.

Thread chicken onto skewers.

Grill, indoors or outdoors for 4 - 5 minutes per side or until temperature registers 165 degrees.

Allow to rest for 5 minutes.

Excellent with tabbouleh and naan bread for a complete meal.

Teriyaki Chicken Rice Bowls

 Dinner in a bowl - full of flavorful chicken breast and variety of fresh vegetables.

Ingredients

For the Teriyaki Sauce:

1 cup water

1/4 cup soy sauce

2 Tablespoons brown sugar

1 Tablespoon honey

1/2 tsp ground ginger

1/4 tsp garlic powder

2 Tablespoons cornstarch

1/4 cup cold water

For the Chicken Rice Bowl:

1 pound  boneless chicken breasts

3 cups cooked brown rice

3 carrots, peeled and sliced

3 cups broccoli florets

2 cups snap peas

1/4 cup chopped onions

Optional additional veggies:  sliced roast red pepper; sliced mushrooms.

Mix and match veggies as you wish. Total vegetables should be about one pound.

Instructions

For the teriyaki sauce

Combine water, soy sauce, brown sugar, honey, ginger and garlic powder in saucepan. Cook until heated, 

Combine cornstarch and water. Add to soy mixture and cook, stirring, until thickened.

For the chicken rice bowl:

Preheat oven to 350 degrees. Spray a 9x13 inch glass casserole pan with cooking spray.

Place the chicken breasts in the prepared pan. Pour about 1/2 cup teriyaki sauce over the chieken.

Bake for 35 minutes or until cooked through. Remove from oven and shred chicken in the dish into bite size chunks with two forks.

Steam or boil carrots and broccoli until crisp tender. Saute onions and snap peas until crisp tender.

Add vegetables and cooked rice to pan with chicken. Stir gently to combine. Add approximately 3/4 of remaining teriyaki sauce. Stir gently to combine.

Return to oven and cook for 15 minutes. Let stand 5 minutes before serving. Scoop rice chicken mixture into individual bowls.  Drizzle with remaining teriyaki sauce.

If desired top each bowl with 1/4 tsp sesame oil and chopped green onions.

Buffalo Chicken Burgers with Blue Cheese Sauce

 From "Simply Recipes", these burgers have everything you love about buffalo wings, but in a burger. The secret ingredients to avoid a dry chicken burger is grated carrots and celery. Top them with blue cheese sauce and a drizzle of hot wing sauce. I prefer them served on a bed of lettuce, but they would be great on a toasted bun. Or make sliders with smaller burgers for your next tailgate party!

INGREDIENTS

FOR THE BURGER

1 pound ground chicken

1/2 cup panko bread crumbs

2 Tablespoons grated carrot

2 Tablespoons grated celery

2 Tablespoon wing hot sauce, plus extra for sercing

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper

FOR THE BLUE CHEESE SAUCE

3 ounces crumbled blue cheese

3 Tablespoons buttermilk

1 clove garlic, minced

1 tsp. lemon juice

1/2 tsp. Worcestershire sauce

1/4 tsp. black pepper

1/4 tsp. dry mustard powder

1/4 tsp. salt

INSTRUCTIONS

Combine all chicken burger ingredients. Shape into four evenly=sized patties, each about 1/2 inch thick.

Heat grill to medium-high and oil grates. Grill burgers about 4-5 minutes on each size. Chicken burgers can overcook easily. Use a meat thermometer to monitor the temperature of the center of the burger and remove from heat at 165 degrees.

Combine all sauce ingredients in bowl. Refrigerate 30 minutes to blend flavors. This can be served cold or warm on top of the burgers. If warmed,  do so over low heat, stirring constantly.

Serve with or without a bun along with lettuce, blue cheese sauce and a drizzle of the wing hot sauce.

Smoky Maple Chicken Wings

 Baked in the oven and tossed with a sweet smoky sauce makes these wings a hit. Smoked paprika is the secret ingredient to deliver the smoky flavor.

Ingredients

1/2 cup maple syrup

1/4 cup soy sauce

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper

1 Tablespoon smoked paprika

2 Tablespoon canola oil

2 tsp. salt

3 pounds chicken wings

Instructions

Preheat oven to 400 degrees.

Combine maple syrup,  soy sauce and garlic powder in small saucepan. Bring to a boil and then lower the heat to a simmer. Reduce the liquid to about 1/2 cup, about 10 minutes. Add smoked paprika and cayenne pepper.

In a large bowl, toss chicken wings with oil and salt. Line rimmed baking sheet with foil. Place wire rack on top. Spray rack with cooking spray.

Arrange chicken on pan. Roast until skin is brown and crisp, about 50 minutes.

In large clean bowl, toss chicken with glaze. Return chicken to pan and roast another 10 minutes.

Allow to cool 5 minutes before eating.

Char Su Chicken

 From Simply Recipes, this recipe for grilled chicken thighs will please everyone.

Ingredients

1 large garlic clove, put through a garlic press or grated

1/4 tsp. Chinese five-spice powder

2 Tablespoons honey

2 Tablespoons Hoisin Sauce

1 1/2 Tablespoons soy sauce

1 Tablespoon ketchup

2 tsp. toasted sesame oil

1 3/4 pound boneless skinless chicken thighs

Instructions

In small bowl, combine all ingredients except chicken. Remove three tablespoons to use as a glaze for the chicken later.

Add remaining marinade to the chicken, coating well. Place in covered bowl or plastic bag and store in refrigerator for 30 minutes or up to 24 hours.

When ready to grill, lightly coat a stovetop grill pan and set over medium high heat. Add the chicken and cook for 6 - 10 minutes, turning several times.

During the last two minutes of cooking, baste with the reserved marinade.

Alternatively, grill on outdoor grill on medium heat for 10 - 12 minutes.

Allow to rest for 10 minutes before serving.