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Poultry

  • Creamy Enchiladas

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    Preheat oven to 350° degrees.

  • Creamy White Bean Chili

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    In a large sauce pan, sauté the chicken and garlic powder in oil until the chicken is done. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

    Remove from heat, stir in sour cream. Serve immediately.

  • Greek Chicken

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    Using a meat tenderizer, pound chicken to about 1-inch thickness.

    In a large zippered bag, combine yogurt, olive oil, garlic, oregano, lemon zest and juice, salt, pepper and parsley. Gently squeeze the bag to combine until the mix comes together. Add chicken and marinade for at least 30 minutes in the refrigerator.

  • Chicken Souvlaki

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    Dice chicken and put about 6 pieces per skewer. Squeeze juice of lemons over the skewered chicken. Sprinkle minced garlic and oregano over them.

    Grease the grill and cook them over high heat, turning them regularly, basting with more lemon juice.

    Serve with rice and a Greek style salad.

     

  • Buffalo Chicken Cheese Dip

    Category:

    Preheat oven to 350 degrees.

    In a food processor, mix the cream cheese, buffalo sauce, ranch and 1 and 1/2 cups of the cheese. Fold in the chicken.

    Spread in a 8x8 baking dish and top with remaining 1/2 cup of cheese.

    Bake for 25-30 minutes or until bubbling. Serve warm with tortilla chips or a sliced baguette.

     

  • Sriracha Grilled Chicken

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    In a zip top bag, add the honey, oil, soy sauce, lime juice, cilantro and red pepper flakes. Taste for heat and add any additional Sriracha or red pepper flakes.

    Place chicken in zip top bag with sauce and marinate overnight in the refrigerator.

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