Oven Roasted Chicken (cut up, not whole)

Ingredients:

Chicken thighs, skin on

Olive oil

Salt and pepper

Additional dry seasoning(s) of choice (if desired)

Preparation:

1. Preheat oven to 400 degrees. Use "Roast" setting, if available.

2. Line a rimmed baking sheet with foil.

3. Pat chicken thighs dry, and place on baking sheet.

4. Drizzle each piece of chicken with olive oil on both sides and rub the oil into the chicken well.

5. Salt and pepper each piece of chicken, and add any additional desired dry seasonings. Rub the seasoning into each side of the chicken, being careful not to dislodge the chicken skin.

6. Place chicken in oven on middle rack and bake for 30 minutes.

7. Decrease the oven temperature to 375 degrees and bake for 20 more minutes until tender when poked with a knife. Internal temperature of the chicken should be 165 degrees when it is done (this may happen a little faster than the suggested time, depending on the oven.)

8. Remove from the oven, and cover with foil until ready to serve, so that chicken doesn't dry out.

Captain Rodney's Dip

Ingredients:

½ cup mayonnaise 

8 ounces cream cheese 

2 cups cheddar cheese, grated 

2 whole green onions, thinly sliced

⅓ cup butter or Ritz crackers crushed 

8 slices bacon, cooked and finely crumbled

½ cup Captain Rodney's Boucan Pepper Glaze (pepper jelly)

 

Preparation:

1.     Preheat the oven to 350°F. For easier mixing, allow the cream cheese to come to room temperature.

2.    Mix together the mayonnaise, cream cheese, cheese and green onions.

3.    Spread in an 8 or 9-inch pie dish. Top with crushed butter crackers.

4.    Bake at 350°F for 15 minutes or until heated through.

5.    Remove from the oven and top with cooked, crumbled bacon and Captain Rodney's Boucan Glaze. Serve with sturdy crackers, tortilla chips, or Scoops.

NOTE: Refrigerate leftovers and use as a sandwich spread (like pimento cheese).

Buffalo Chicken Rice Bowls

Ingredients:

3 8-oz. boneless, skinless chicken breasts, diced into 1/2" cubes

1 tsp olive oil + 2 Tblsp olive oil

1/2 cup diced red onion

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp kosher salt

1 can black beans, rinsed and drained

1/2 cup buffalo sauce

3 cups cooked rice

1/2 cup shredded cheddar cheese

1/4 cup chopped scallions

Preparation:

1. Heat 1 tsp oil in medium pot over medium-low heat. Add onions and cook until they have cartelized slightly, about five minutes.

2. Add black beans and spices to onions. Stir to combine and heat through, three to four minutes.

3. Toss chicken cubes in 2 Tblsp olive oil.

4. While bean mixture simmers, heat a large skillet over high heat. Add chicken, and cook for five or so minutes,  turning frequently, until chicken is cooked through.

5. When fully cooked, toss chicken in buffalo sauce.

6. Serve by putting rice in a bowl, then topping with bean mixture and cheese, followed by the chicken, then the scallions.

Chinese Chicken

Ingredients:

Boneless, skinless chicken breasts (or thighs, if desired), tenderized

Sweet tea

Soy sauce

Cornstarch

Self-rising flour

Kinder's Japanese BBQ seasoning blend (or equivalent)

Canola oil

Bottled sauce of choice

Sesame seeds

Preparation:

1. Cut chicken into large bite-sized pieces.

2. In a medium bowl, mix two parts sweet tea with 1 part soy sauce, enough to cover chicken (chicken does not have to be floating in liquid, only enough to coat chicken is needed).

3. Add 1 Tblsp. seasoning blend to marinade and whisk to combine.

4. Add chicken to marinade, and toss to ensure all pieces of chicken are fully covered with marinade.

5. Cover chicken and allow it to marinade for at least an hour. Longer marinating is acceptable, but put chicken in fridge if needed.

6. In a large Ziploc bag, mix 1 cup flour with 1/2 cup cornstarch and 4 Tblsp. seasoning blend. 

7. Taste flour mixture. If you cannot taste the seasoning blend, add more, then add salt to taste. Ensure that flour mixture has seasoning and cornstarch fully incorporated.

8. Remove the chicken from the marinade, and place it in the Ziploc bag.

9. Seal the Ziploc, and work the chicken around in the flour mixture through the bag until each piece is coated.

10. In a non-stick skillet, put enough Canola oil to cover chicken pieces. Heat on high until a piece of chicken placed in the skillet sizzle slightly.

11. Fill skillet with chicken pieces. Let them brown slightly for a minute, then turn heat down to medium-high.

12. Fry chicken pieces, turning occasionally with a slotted spoon, until done (usually 5-7 minutes).

13. Remove chicken from skillet, shake a little salt on them, and drain on paper-towel-lined tray.

14. Continue frying until all chicken pieces are cooked.

15. In another skillet, heat the bottled sauce with a little water, whisking to incorporated.

16. Add chicken pieces, and toss to coat. Remove from heat.

17. Sprinkle chicken with sesame seeds.

18. Serve over aromatic rice. Can sauté sliced onions, colored peppers, broccoli, spinach, green onions and other vegetables with seasoning blend and serve alongside, as well.

Steph's Greek Chicken

Ingredients:

Boneless, skinless chicken breasts, tenderized

Whole milk Greek yogurt, plain (no sugar)

Steph's Greek seasoning blend

Pickle juice, pepperoncini or banana pepper juice, lemon juice, or oil/vinegar-based dressing

Preparation:

1. Place 1/4 cup Greek yogurt per chicken breast (unless chicken breasts are small) into a mixing bowl. The goal is to have an amount of Greek yogurt that will generously coat each piece of chicken on both sides.

2. Add 2 Tblsp. juice or dressing per 1/4 cup yogurt, and stir together with whisk.

3. Taste mixture, then add seasoning blend to taste. Mixture should be strong in flavor, but not exceptionally salty.

4. Whisk mixture until seasoning is evenly distributed.

5. Coat each chicken breast in the yogurt mixture, massaging the mixture into the chicken. 

6. Place into a container with a lid that can seal tightly, and pour/spread remaining mixture into container. Nestle chicken down into remaining mixture. There should be an excess of the mixture to surround the chicken.

7. Close container, and place in fridge for at least 4 hours. Chicken can stay in the yogurt mixture safely for several days.

8. When ready to cook, heat several tablespoons of olive oil in a cast iron skillet on high heat.

9. Remove chicken from marinade, shaking off (do not wipe) excess, as the extra yogurt will coagulate when cooked.

10. Sprinkle each chicken breast with salt and a generous amount of the dry seasoning blend.

11. Place chicken in hot skillet to sear, then flip and sear other side.

12. Turn heat down to medium. Place a cast iron press on top of chicken (if available), and continue to cook, turning occasionally, until chicken is done.

13. Remove chicken from pan and let meat rest for 2-3 minutes before slicing.

14. Serve with dill/tzatzeki dip, hummus, lemon, black beans, aromatic rice, olives, grilled or sautéed peppers, pepperoncini, brined red pepper slices and pita, as desired.

Steph's Greek Seasoning Blend

Ingredients:

6 parts Tone's rosemary and garlic seasoning blend

6 parts Tone's lemon pepper

2 parts dill weed

2 parts parsley

1 part basil

1 part garlic salt

1 part marjoram

1/2 part nutmeg

1/2 part thyme

1/2 part mint

Preparation:

1. Mix all ingredients together.

2. Place in spice blender, and pulse until mixture is halfway ground - leave some "big" parts.

3. Store in airtight container.

Vicki's Pickle Dip

Ingredients:

8 oz. block of cream cheese, softened

3-4 Vlasic Farmer's Garden Kosher pickle spears, diced

1/3 cup pickle juice from pickle spear jar

1 tsp. garlic powder or garlic salt, or to taste

Preparation:

1. Mix pickle juice and softened cream cheese, and stir until smooth.

2. Add diced pickles (can add some of the red pepper pieces from the pickle mix, if desired) to cream cheese mixture and stir.

3. Add garlic powder/salt, as desired.

4. Continue adding pickle juice, if desired, until dip is at preferred consistency.

5. Serve with chips or crackers.

Broccoli Cheddar Soup

Ingredients:

4 Tblsp. butter
1 medium chopped onion, pureed
4 cups chicken stock
1⁄3 cup flour

1⁄2 lb fresh broccoli, chopped into tiny, bite-sized pieces
2 cups half-and-half or cream

2 cups milk
1/2 of a large block of Velveeta cheese, cut into 1" cubes
1⁄4 tsp nutmeg
4 ounces grated sharp cheddar cheese
salt and pepper

Preparation:
1. Sauté onion in butter. 

2. Once onion is sautéed, add chicken stock and stir.

3. Turn heat down to medium and add flour, using a whisk to incorporate.

4. As soon as stock begins to thicken, add the broccoli.

5. Cook on medium heat, stirring frequently, until broccoli begins to get tender (about 5 minutes). 

6. Remove half of the mixture and pulse in a food processor to puree the broccoli, then add the pureed mixture back to the pot. (Alternately, can use an immersion blender to puree).

7. Add the half-and-half/cream, as well as the milk. 

8. Turn heat to medium-low and cook uncovered for 15-20 minutes, stirring frequently to keep the mixture from scorching.

9. Add Velveeta cubes, and stir until fully melted.

10. Add nutmeg, plus salt and pepper, to taste.

11. Continue to cook the soup on low heat for another 10 minutes (or until ready to serve), then, just before serving, slowly add the grated cheese a handful at a time, stirring to avoid clumps. 

12. Once all the cheese has been added and is (mostly) melted, remove from heat and serve immediately.

Roast Beef Debris

Ingredients:
1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into large chunks
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon Creole seasoning
3 cups beef broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
2 tablespoons tomato paste
1 tablespoon hot sauce
4 sprigs fresh thyme
1 tablespoon instant roux

Preparation:
1. Preheat oven to 350°.

2. In a medium Dutch oven or heavy-bottomed saucepan, heat oil over medium-high heat.

3. Sprinkle one side of beef with half of salt and half of black pepper; place beef, seasoned side down, in skillet, and cook until browned, 3 to 4 minutes. Sprinkle unseasoned side with remaining salt and remaining black pepper. Turn, and cook until browned, 3 to 4 minutes. Remove from pot.

4. Add broth, bell peppers, onion, tomato paste, hot sauce, and thyme to pot, stirring until combined. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until beef is fork-tender and falling apart, about 3 hours. Discard thyme. Reserve cooking liquid. Remove beef, and shred using 2 forks.

5. In a small bowl, stir together instant roux and ½ cup cooking liquid until smooth. Add to pot. Bring to a boil over medium-high heat. Cook, stirring occasionally, until thickened, 5 to 10 minutes. Stir in shredded beef.

Pineapple Casserole

Ingredients:
2 (20-ounce) cans pineapple chunks
1 (20-ounce) can crushed pineapple
⅓ cup sugar
⅓ cup all-purpose flour
½ cup shredded sharp Cheddar cheese
½ cup shredded white Cheddar cheese
¼ teaspoon kosher salt
1 sleeve buttery round crackers, crushed
¼ cup unsalted butter, melted

Preparation:
1. Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.

2. Drain cans of pineapple well, reserving ¼ cup liquid.

3. In a large bowl, stir together sugar, flour, cheeses, pineapple, reserved pineapple juice, and salt. Pour into prepared baking dish.

4. In a small bowl, mix crushed crackers and melted butter until combined. Sprinkle over pineapple mixture.

5. Bake until golden brown and bubbly, 30 to 35 minutes. Serve warm.