BBQ Chicken Sliders

Ingredients

Brine:

1 1/2 qt. water

1/4 C. packed brown sugar

2 tbsp. salt

1 tbsp. liquid smoke

2 tsp. minced garlic

1/2 tsp. dried thyme

Chicken: 

2lbs. boneless skinless chicken breast halves

1/3 C. liquid smoke

1 1/2 C. hickory smoke-flavored BBQ sauce

16 Slider buns or dinner rolls, split and warmed

Directions

1) In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 C. brine for cooking chicken; cover and refrigerate. 

2) Place chicken in a large resealable bag; add remaining brine. Seal bag, pressing out as much air as possible; turn to coat chicken. Place in a large bowl; refrigerate 18-24 hours, turning occasionally. 

3) Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine in bag. Add reserved 1 C. brine and 1/3 C. liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender. 

4) Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in BBQ sauce; heat through. Serve on buns. 

Prep: 25 minutes + Brining

Cook: 4 hours

Makes: 8 servings (2 sliders each) 

If you have the time this could also make for a really good party appetizer as well. Depending on how many people you may just need to double up everything if you can. Its definitely a tasty dish. 

Honey-Glazed Grilled Chicken Thighs

Ingredients 

1/4 C. honey

2 tbsp. soy sauce

2 garlic cloves, minced or 1/4 tsp. garlic powder

4 boneless skinless chicken thighs (about 1 lb. ) 

2 tbsp. olive or vegetable oil

1/4 tsp. salt 

1/4 tsp. coarse ground black pepper

Directions

1) Heat gas or charcoal grill. In small bowl, combine honey, soy sauce and garlic; blend well with a wire whisk. Set aside. Brush chicken thighs with oil; sprinkle with salt and pepper. 

2) When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook covered 8 to 12 minutes or until juice is clear when center of thickest part is cut (180 degrees), turning once and brushing with honey mixture during last 2 minutes of cooking time. 

Prep: 20 minutes

Cook: 12 minutes

Serves: 4

Crisco Roasted Potatoes with Rosemary

Ingredients

Olive oil

No-Stick Cooking Spray

3 tbsp. light olive oil

1 tbsp. chopped fresh rosemary 

1/2 tsp. garlic powder

1/2 C. chopped onion

salt and pepper, to taste

2lbs. potatoes, cut in half or fourths

Directions

1) Heat oven to 425 degrees.

2) Coat baking sheet with no stick cooking spray

3) Stir together oil, rosemary, garlic powder, onion, salt and pepper in a large bowl. Add potatoes. Toss well until coated. 

4) Spread evenly in prepared pan. 

5) Bake 30 to 35 minutes, stirring occasionally until potatoes are fork tender and golden brown. 

Prep: 5 minutes

Cook: 35 minutes

Serves: 4

Chili BBQ Chops

Ingredients

1/2 C. Italian Salad Dressing

1/2 C. BBQ Sauce

2 tsp. Chili powder

4 Bone in pork chops (3/4 in. thick) 

Directions

1) In a bowl, combine the salad dressing, bbq sauce and chili powder; mix well. Pour 1/2 C. marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade. 

2) Drain and discard marinade from pork. In a large skillet coated with nonstick cooking spray, brown chops on both sides over medium heat; drain. Add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until a meat thermometer reads 160 degrees. 

Serves: 4

With this you can also use boneless pork chops if you prefer. Just adjust cooking times to cook pork. 

Baked Garlic Parmesan Potato Wedges

Ingredients

Baked Potatoes (sliced into wedges) 

4 tbsp. olive oil

1/2 C. parmesan cheese

salt to taste

2 tsp. Italian seasoning

2 tsp. garlic powder

2 tsp. paprika

Directions

1) Place potatoes in a bowl. Pour olive oil on top and mix. 

2) Mix together the dry ingredients in another bowl then pour on top of potatoes and mix together. 

3) Place each wedge on a foil lined baking sheet and bake at 400 degrees for 40 minutes. Serve with any condiments of your choice. 

Prep: 15 minutes

Cook: 40 minutes

Sweet and Saucy Chicken

Ingredients

1 broiler/fryer chicken (4lbs) ,cut up and skin removed

3/4 C packed brown sugar

1/4 C all purpose flour

2/3 C water

1/3 C white vinegar

1/3 C reduced-sodium soy sauce

2 tbsp. ketchup

1 tbsp. dried minced onion

1 tsp. prepared mustard

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

Hot cooker rice or egg noodles, optional

Directions

1) Place chicken in a 3-qt. slow cooker. In a small saucepan, combine brown sugar and flour. Stir in the water, vinegar and soy sauce. Add the ketchup, onion, mustard, garlic powder, salt and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken. 

2) Cover and cook on low for 6-8 hours or until chicken juices run clear. Serve with rice or noodles if desired. 

makes: 6 servings

Prep: 10 minutes 

cook: 6 hours

Skillet BBQ Chicken

Ingredients

4 skinless, boneless chicken breasts (about 6oz ea.) pounded to 1/2in. thickness

3 cloves garlic, minced

1 tbsp. Southwest Chipotle seasoning blend

1/4 tsp. salt 

1 tbsp. olive oil

1/2 C. honey roasted garlic BBQ sauce

Directions

1) Rub garlic over chicken and sprinkle evenly with seasoning blend and salt. 

2) Heat oil in a large nonstick skillet over medium - high heat. Add chicken; cook, turning once, 3-4 minutes on each side. Add bbq sauce and 1/4 C. water, stirring to loosen browned bits from bottom of pan; cook chicken in liquid until no pink remains, 1 to 2 minutes. Serve immediately. 

total: 15 minutes

Serves: 4

Macaroni with Mozzarella and Sausage

Ingredients

8 oz. large macaroni or rigatoni pasta

2 links sweet or mild Italian sausage

2 tbsp. Olive oil 

1 jar (24 oz) pasta sauce

2 (8oz) balls fresh mozzarella

1/3 C. fresh basil

Directions

1) Cook the macaroni according to pkg. directions until al dente. 

2) Meanwhile, remove the sausages from their casings. Heat oil in a large pan and fry meat over medium-high heat for 5 minutes. Add the pasta sauce and cook over medium heat for 5 minutes. 

3) Cut the mozzarella into cubes and tear the basil leaves into pieces. Drain the pasta and add to the sauce, stir until well combined. Sprinkle with mozzarella and stir again. Top with basil and serve immediately. 

Prep: 10 minutes

Cook: 12 minutes

Serves: 4

Baked Pasta Shells

Ingredients

Salt 

1 (12oz) box Jumbo pasta shells

2 (15oz) containers ricotta

1 C. fresh basil leaves, finally chopped

1/2 C. grated parm

2 cloves garlic, finely chopped

1 (24oz) jar marinara sauce

1 C. shredded mozzarella 

Directions

1) Bring a large pot of salted water to boil. Cook shells until just tender. Drain and set aside to cool slightly. 

2) Preheat oven to 425 degrees. Combine ricotta, basil, parmesan & garlic in a bowl. Season with salt. 

3) Spread half of marinara sauce over bottom of a 9 x13 in. broiler safe baking dish. Spoon ricotta mixture into shells and place open sides up in baking dish. Cover with remaining marinara , sprinkle with mozzarella and bake 10 to 12 minutes. Turn oven to broil until cheese begins brown , 2 to 3 minutes. Serve immediately. 

Prep: 20 minutes

Cook: 15 minutes 

Serves: 8

Crumb Coated Ranch Chicken

Ingredients

2/3 C. ranch salad dressing

2 C. coarsely crushed corn flakes

1 tbsp. Italian seasoning 

1 tsp. garlic powder

4 boneless skinless chicken breast halves (6oz ea) 

Directions

1) Preheat oven to 400 degrees.  Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes , Italian seasoning and garlic powder. Dip chicken in dressing , then in cornflake mixture, patting to help coating adhere. 

2) Place on a greased baking sheet or in a greased 13 x 9 in. baking dish. Bake 30-35 minutes or until a thermometer reads 165 degrees. 

Prep: 10 minutes

Bake: 30 minutes.

Serves: 4

Tropical BBQ Chicken

Ingredients 

2 Chicken leg quarters (8oz ea.) , skin removed

3 tbsp. ketchup

2 tbsp. orange juice

1 tbsp. brown sugar 

1 tbsp. red wine vinegar

1 tbsp. olive oil

1 tsp. minced fresh parsley

1/2 tsp. Worcestershire sauce

1/4 tsp. garlic salt 

1/8 tsp. pepper

2 tsp. cornstarch 

1 tbsp. cold water

Directions

1) With a sharp knife, cut  leg quarters at the joints if desired; place in a 1 1/2 qt. slow cooker. In a small bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt, and pepper; pour over chicken. 

2) Cover and cook on low for 3-4 hours or until meat is tender. Remove chicken to a serving platter ; keep warm. 

3) Skim fat from cooking juices; transfer 1/2 C. to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. 

serves: 2

You can use a different type of chicken if you want. I used chicken breast instead and it came out great. 

Ragu No Frying Chicken Parmesan

Ingredients

4 Boneless, Skinless Chicken Breast Halves

1 egg, beaten

3/4 C. Italian Seasoned Bread Crumbs

1 (26oz) jar Ragu Pasta Sauce (any type you want) 

1 C. shredded mozzarella cheese

Directions

1) Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs. 

2) Arrange chicken in 13 x 9 in. baking dish. Bake 20 minutes. 

3) Pour pasta sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve , if  desired, with hot cooked pasta. 

Prep: 10 minutes

Cook: 30 minutes

Serves: 4

Turkey Meatball Heroes

Ingredients 

1 1/3 lbs. ground turkey 

1/2 c. seasoned bread crumbs

2 eggs, lightly beaten

1/4 c grated parmesan cheese

3/4 tsp. garlic salt

1/2 tsp. dried Italian seasoning

6 crusty hoagie rolls, about 4oz ea. 6 in. long tops split and inside slightly scooped out. 

3/4 C prepared marinara sauce 

6 slices provolone cheese , about 1 oz ea. 

Directions 

1) Heat oven to 375 degrees. Coat a 15 x 10 in. rimmed baking sheet pan with nonstick cooking spray. 

2) In a large bowl, mix together the turkey, bread crumbs, eggs, parmesan cheese, garlic salt and Italian seasoning until well combined. Form into 24 meatballs, about one well rounded tablespoon each. Place meatballs in the prepared baking pan. Bake, on the middle rack in oven at 375 degrees for 30 minutes, turning halfway through baking time. Remove meatballs from oven; set oven to broil.

3) Place 4 meatballs inside each roll and spoon 2 tbsp. of sauce over the meatballs. Top each with a slice of cheese. Place sandwiches on a broiler pan and cook on the middle rack of the oven for 3 minutes  or until lightly browned and cheese melts; be sure that rolls do not get too crispy. Serve immediately. 

Prep: 20 minutes

Bake: 375 degrees for 30 minutes

Broil: 3 minutes 

Serves: 6

General Tso's Sweet Chili Chicken Strips

Ingredients 

Sauce: 

1/4 C. Chicken stock

1 tbsp. soy sauce

1 tbsp. vinegar

2 tbsp. sweet chili sauce

1 tsp. vegetable oil

1 tbsp. sugar

1 tsp. cornstarch 

Chicken Strips: 

Vegetable oil , for frying

Digital thermometer 

1 boneless skinless chicken breast

1/3 C. buttermilk

1/2 C. flour

1/4 C. cornstarch

1/2 tsp. salt

1 tsp. black pepper

chopped scallions & sesame seeds , for garnishing (if desired) 

Directions 

For the Sauce: 

1) In a medium saucepan, combine the chicken stock, soy sauce, vinegar, sweet chili sauce, oil, sugar and cornstarch. Bring to a boil and cook for a few minutes or until slightly thickened. Remove from the heat and set aside. 

For the Chicken: 

1) In a deep large skillet, pour in oil until it is 1/2 in. deep stick the tip of a digital thermometer into the oil and heat until 375 degrees. Line some paper plates with paper towels. 

2) Meanwhile , pour the buttermilk into a shallow bowl. In another shallow bowl, whisk together the flour, cornstarch, salt and pepper. Dip each chicken strip into buttermilk first then into the flour mixture. 

3) When the oil is ready, fry a few strips at a time for a few minutes. (do not overcrowd the skillet). When they are golden brown on the bottom, flip and fry the other side for a few minutes until golden brown. Remove from the oil & drain onto paper towels. Immediately toss into the sauce. Remove from the sauce and place on a regular plate. Repeat with remaining chicken. If the oil drops below 350 degrees, let the oil reheat in between batches. Garnish chicken strips with scallions and sesame seeds. 

Serves : 2

If you want sauce leftover to dip in, double the sauce ingredients than reserve some in a small bowl. 

This is a recipe that you will need to make extra with because of how good it is. You could also omit making the chicken and use frozen chicken strips and just make the sauce to cut down on time if need be.

Garlic Bread Hot Dogs

Ingredients 

1 baguette

3-4 hot dogs

1/4 C. melted butter

2 tbsp. freshly grated parmesan

1 garlic clove, minced

2 tsp. parsley, finely chopped

kosher salt

freshly ground black pepper

Directions 

1) Preheat oven to 350 degrees. 

2) Trim ends of baguette, then cut remaining baguette into four even pieces. Using the back of a wooden spoon, hollow out baguette. 

3) Slide hot dogs into baguette and place on a parchment-lined baking  tray. 

4) Mix melted butter with Parm, garlic and parsley and season with salt and pepper. 

5) Brush butter mixture onto baguette. Bake for 18 to 20 minutes, or until hot dogs are cooked and baguette is golden. Serve. 

Prep: 15 minutes

total: 35 minutes 

serves: 4

Cheeseburger Tator Tot Casserole

Ingredients 

2lbs. Ground beef

1/2 onion, chopped

1/8 C. Worcestershire sauce

1 tbsp. Steak seasoning 

1/2 tsp salt

1/2 tsp pepper

1 bag tator tots (32oz) 

8 oz. shredded Monterey Jack Cheese

8 oz. Shredded Cheddar cheese

Directions 

1) Brown the ground beef. Add chopped onions and cook until soft. 

2) Stir in the steak seasoning, salt, pepper and Worcestershire sauce. 

3) Place at the bottom of the greased 9 x 13 baking pan. 

4) Spread out the Monterey jack cheese over the ground beef. 

5) Place one layer of the tator tots over the casserole. 

6) Bake at 375 degrees for 25 minutes uncovered. 

7) Sprinkle with the shredded cheddar cheese and put back in the oven until melted. 

8) Serve immediately with your favorite burger toppings. 

9) Add more onions, tomatoes, bacon or pickles. The possibilities are endless. 

Prep: 15 minutes

Cook: 35 minutes 

total: 50 minutes

Serves: 6

Bacon-Covered Meatloaf

Ingredients 

2 lbs. Ground beef

2 eggs

2/3 C. breadcrumbs

salt , pepper and smoked paprika, to taste

9 oz bacon slices

4 oz. mozzarella cheese, chopped

1/2 C. BBQ Sauce

Directions

1) Preheat the oven to 320 degrees. 

2) Mix ground beef, eggs, breadcrumbs and spices in a large bowl. 

3) Line a 9 x5 in. loaf pan first with parchment paper and then with 2/3 of the bacon, leaving an overhang. 

4) Shape a long log with 2/3 of the meat mixture and fit it inside the loaf pan. Make a groove in the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining 1/3 of the bacon. Spread with 1/3 of the BBQ sauce. 

5) Bake in the middle of the preheated oven for 40 minutes. Spread with another 1/3 of the BBQ sauce. Continue baking for another 20 minutes. Spread with the remaining sauce and serve hot. 

Prep: 15 minutes

Cook: 60 minutes

Total: 1 hour 15 minutes 

Serves: 8

Parmesan-Breaded Pork Chops

Ingredients 

4 Boneless Pork loin chops (6 oz ea)

1/2 tsp. salt

1/4 tsp. pepper

1/2 C. Garlic & Herb Bread Crumbs

1/3 C. Shredded Parmesan Cheese

2 eggs, lightly beaten

2 tbsp. olive oil 

Directions 

1) Preheat oven to 350 degrees. Sprinkle pork chops with salt and pepper. In a shallow bowl, mix bread crumbs and cheese. Place eggs in a separate shallow bowl. Dip pork chops in eggs, then in crumb mixture, patting to help coating adhere. 

2) In a 10 in. oven proof skillet, heat oil over medium heat. Brown pork chops on both sides. Bake 12-15 minutes or until a thermometer reads 145 degrees. Let stand 5 minutes. 

Start to finish: 25 minutes

Serves: 4

Brown Sugar Pork Chops with Onions

Ingredients 

2 tsp. Vegetable oil

4 Boneless pork rib or loin chops, cut 1/2 to 3/4 in. thick

1/4 tsp. ground black pepper

1 medium onion, halved lengthwise & thinly sliced

1/4 C. Orange Juice

2 tbsp. packed brown sugar

1/4 tsp. crushed red pepper (optional) 

Directions 

1) In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 to 8 minutes, until slightly pink in center, turning once. Remove chops from skillet; cover and keep warm. 

2) For sauce, in the same skillet cook and stir onion over medium heat about 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and brown sugar. Return to heat. Cook and stir for 1 minute or until sugar dissolves. Stir onions into sauce. Place a chop on each of the four plates. Top with sauce. If desired, sprinkle each chop with crushed red pepper. 

Prep: 15 minutes

Cook: 10 minutes

Serves: 4

Honey-Lime Grilled Chicken

Ingredients

1/2 C. honey

1/3 C. Soy Sauce

1/4 C. lime juice

4 boneless skinless chicken breast halves

Directions

1) In a resealeble plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 30-45 minutes (or longer). Drain and discard marinade. Grill chicken , uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. 

makes: 4 servings