Spicy Honey-Brushed Chicken Thighs


2 teaspoons garlic powder

2 teaspoons chili powder
3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs $
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar


1. Preheat broiler.

2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.


Jamaican Jerk Grilled Kebabs


For the Glaze

      • 1/4 cup olive oil
      • 1 lime ( juice of)
      • 2 garlic cloves, minced
      • 2 tablespoons minced fresh oregano or 2 teaspoon dried
      • 1 tablespoon lime peel, grated
      • 1 tablespoon onion powder
      • 1 tablespoon light brown sugar
      • 1/2 teaspoon ground allspice
      • 1/4 teaspoon ground cinnamon
      • 1/4 teaspoon cayenne pepper
      • 1 tablespoon honey

For the Kebabs

    • 1 lb boneless skinless chicken breast, cut into 1 inch pieces
    • 8 ounces light smoked sausage or 8 ounces turkey kielbasa, cut into 1 inch pieces
    • 2 green bell peppers, cut into 1 inch pieces


  1. Preheat grill to medium high heat. Brush grill rack with oil.
  2. Combine the olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cinnamon, and cayenne in a bowl. mix well and set aside half of the mixture.
  3. Thread chicken, sausage, and pepper onto skewers.
  4. Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 minutes.
  5. Turn skewers and brush with glaze every 2 minutes during grilling, using all but the reservd glaze. Brush with reserved glaze just before serving.
  6. Enjoy :).

Chicken and Wild Rice Casserole


    • 2 (6 1/4 ounce) packages fast-cooking long grain and wild rice blend
    • 1/4 cup butter or 1/4 cup margarine
    • 2 medium onions, chopped
    • 4 celery ribs, chopped
    • 2 (8 ounce) cans sliced water chestnuts, drained
    • 5 cups chopped cooked chicken
    • 4 cups shredded cheddar cheese, divided
    • 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
    • 2 (8 ounce) containers sour cream
    • 1 cup milk
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 cup soft breadcrumbs (optional)


  1. Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside.
  2. Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender.
  3. Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. ( I prefer to use 2 smaller size casseroles-one to give and one for my family).
  4. Top with breadcrumbs if desired. Bake casserole at 350°F for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.

Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter
1/3 cup all purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Italian blend cheese
6 ounces crumbled Gorgonzola cheese
1/2 pound Campanelle pasta
1 pound chicken, cooked and shredded
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
9 ounces deli ham, thinly sliced
1 box frozen chopped spinach, thawed and drained well
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons  extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.

Sticky Asian Chicken Wings

What you’ll need: 

  • 16 chicken wings (about 3 pounds)**
  • 1 T sesame oil
  • 1 T soy sauce
  • 1 T lime juice, from 1 lime

For sauce: 

  • 3 T honey
  • 1 T Korean chili paste
  • 1 T soy sauce
  • 2 tsp sesame oil
  • 2 tsp lime juice
  • 1 clove garlic, minced**


Preheat over to 375 degrees. Line a rimmed baking sheet with foil.

In a gallon bag combine chicken with one tablespoon sesame oil, one tablespoon soy, and one tablespoon lime juice. Marinate for 1-3 hours. Transfer chicken to baking sheet when done.

While chicken is marinating make sauce. Combine all sauce ingredients in a small bowl and set aside.

Bake chicken for 15-20 minutes, drain off juices and turn wings. Bake for another 15 minutes then brush wings with sauce**. Bake for another 5 minutes, turn and brush wings again. Bake for an additional 5 minutes. Enjoy!

**Note: We buy one bag of froze wings and let them thaw in the refrigerator then day before. We also like to trim off some of the fat and skin.
**Note: We like to grate garlic with a fine grater or zester into the sauce mixture.

Buffalo Chicken Wings

What you’ll need: 

  • 16 chicken wings (about 3 pounds)**
  • 1 stick of unsalted butter
  • 1 tsp cayenne pepper
  • 4 T Frank’s Hot Sauce (or more)
  • 1 tsp kosher salt


Preheat over to 375 degrees. Line a rimmed baking sheet with foil.  Melt butter in a medium bowl. Add cayenne, hot sauce, and salt. Dip chicken wings in sauce and place on baking sheet. Save remaining sauce. Bake for 15-20 minutes drain off juices and turn wings. Bake for another 15 minutes then brush wings with sauce**. Bake for another 5 minutes, turn and brush wings again. Bake for an additional 5 minutes. Serve with ranch or blue cheese dressing.

**Note: We buy one bag of froze wings and let them thaw in the refrigerator then day before. We also like to trim off some of the fat and skin.
**Note: you may need to make an additional 1/2 recipe of the sauce

Chicken Enchilada Soup

What you’ll need: 

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock**
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce
  • 2 (14-ounce) cans black beans, rinsed and drained**
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin

    optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips


In a large soup pot cook onion and garlic till soft. Add remaining ingredients. Bring to a simmer and cook till chicken is cooked through (about 20-30 mins). Remove and shred chicken. Return shredded chicken to soup. Serve hot with garnishes!

For a Slow Cooker:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Serve!

**NOTE: You may need a cup of additional water at the end if to thick or salty.
**NOTE:  Kidney and pinto work well too

TIP: You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Cheesy Chicken Corn Chowder

What you’ll need: 

  • 3 (10-3/4 oz) Cream of Chicken soup
  • 1 (14-1/2 oz) chicken broth
  • 1 (16 oz) pkg. frozen corn
  • 2 cups cooked chopped chicken
  • 1 (10oz) Rotel
  • 1 (8 oz) Velveta
  • 1 garlic clove minced
  • ¼ tsp. pepper


Whisk together cream of chicken and broth in large cooking pot. Add all other ingredients. Simmer to blend flavors about 15-30 min. Add milk or broth to thin for desired consistence. May add graded cheese on top when serving. Yummy!

**I have used canned chicken when I am in a hurry. Takes 1-2 cans depending on the size.

Conference Chicken

What you’ll need:

  • 8 boneless, skinless chicken breasts
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • salt and pepper to taste
  • 2 (10 oz.) cream of chicken soup
  • 2 cups sour cream
  • 1 (8oz.) bag grated Parmesan cheese
  • 2 cups sliced mushrooms, sautéed in butter (optional)
  • 16 asparagus spears, cooked (optional)


Arrange chicken in a greased 9×13 pan. Sprinkle evenly with garlic powder, onion powder, and salt and pepper. In a bowl, mix cream of chicken soup and sour cream together. Spread over chicken. Sprinkle with Cheese. Bake uncovered at 400 for about 45 min. Garnish with mushrooms and asparagus if desired.

Makes 8 servings.

**TIP: I usually serve with asparagus or broccoli, and wild rice or rice-a-roni.Yummy!
**TIP: If the breast are big, I cut them in half. You might want to half this and make it in a smaller dish so it can serve 4.

Mom’s Chicken Enchiladas

What you’ll need: 

  • Cook 4 breast – cooled and shredded with fork (2 cups)
  • Mix with ¼ cup green onion(or 2 tsp. of dehydrated onion) and ½ sauce.


  • 1 can cream of chicken
  • 1 cup sour cream and ¼ cup milk
  • 1 4oz. can green chilies drained (I use about ½ a can)
  • ¼ tsp. cumin
  • ½ tsp. chili powder
  • dash of salt
  • 1 cup shredded cheddar cheese


Fill about 6 flour tortillas, place in greased pan. Top with remaining ½ sauce. Sprinkle with a little extra cheese. Bake 350 for25-30 min. Garnish with chopped tomato, salsa, green onion, olives.

**Note: you can bake seasoned chicken on a foil lined pan in the oven. OR poach chicken in pan water that has been seasoned.

**Note: Along with greasing the pan I put a very small amount of sauce in the bottom of pan.