SOUTH of the BORDER CHICKEN WINGS & BEER BAKED BEANS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray's Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

• In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
• Stir in green chiles and onions.
• Bring to a SLOW boil. Reduce heat and simmer 5 minutes. 
• Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

• Preheat oven to 450°.
• Line baking sheet with foil and spray with non stick spray.
• Sprinkle garlic powder, salt and pepper on chicken pieces.
• Arrange chicken in a single layer.
• Bake 25-30 until cooked through.
• Brush with glaze last 10 minutes.
• Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey's California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

• Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

• Preheat oven to 350°.
• In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
• When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
• Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
• Add honey, vinegar, salt and pepper.
• Add beans and return to a boil.
• Transfer to baking dish baking until beans are tender and moisture is absorbed.
• Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
rice

• In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
• Heat sesame oil in wok or wok type pan over medium high heat.
• Add garlic until fragrant.
• Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
• Add more oil if necessary and then stir fry the celery until starts to soften.
• Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
• Add tangerine pieces to sauce, tossing to coat.
• Add chicken back in.
• Add sauce to pan and toss to coat.
• Fold in Soba noodles.
• Serve over rice.
• ENJOY!

This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

CHICKEN and GREEN CHILE FLAUTAS

CHICKEN & GREEN CHILE FLAUTAS
3 cups cooked and shredded rotisserie chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1 can original Rotel tomatoes and chiles, drained VERY well
1 small can green chiles, drained VERY well
1 bunch green onions, sliced lengthwise and then again in half moons
sea salt and pepper, to taste
1 1/2 cups shredded Cheddar and jack Mexican mix cheese
6 inch flour tortillas
Canola oil for frying
Salsa, sour cream, guacamole and taco sauce for dipping

• In a large bowl combine the chicken pieces, cream cheese, sour cream, Rotel tomatoes and chiles and shredded cheese until well blended.
• Fill each tortilla with two heaping tablespoons of chicken mixture towards one side and then roll tightly.  Place seam side down on a platter.  DO NOT begin frying until they are all filled.  
• Add enough oil to a large skillet to generously cover the bottom.  Heat to medium.
• Cook tortillas seam side down and then turning to brown all the way around.
• DO NOT crowd the pan.
• Drain on paper towels.
• Serve with your favorite sauces.

PB&J CHICKEN STEW

I first saw this recipe on a blog and thought, hmmm maybe. Then it kept showing up again and again so I finally tried it. I've adapted it from what I originally printed out and unfortunately I don't know where I first saw it, but I'll give you the original and notate my changes in red and then you can decide for yourself.  We LOVED it. Perfect for a cool winter's night.

PB&J CHICKEN STEW
8 skinless chicken breasts, thighs or drumsticks
1 large onion, chopped
8 ounces mushrooms, quartered
2 tablespoons chopped fresh parsley
1 cup chicken stock
1/2 cup chunky peanut butter
1/4 cup grape jelly or berry jam/jelly
1 tablespoon tomato paste
1 red bell pepper, seeded and cut into 1/2 inch strips
2 tablespoons chopped peanuts
4 skinless, boneless chicken thighs, cut into chunks
1/2 large onion, chopped
1 tablespoon chopped fresh parsley 
1 knorr chicken gel boullion
1/2 cup hot water
1/4 cup creamy JIF
1/8 cup black and blue berry jam (courtesy of my SIL - YUMMY BTW)
2 tablespoons Classico sun-dried tomato pesto
1 celery stalk, sliced
1 large carrot, sliced
salt and pepper to taste

• Place chicken pieces in the slow cooker. 
• Add onions, carrots, celery and parsley.
• In a medium bowl whisk together stock, peanut butter, jelly, tomato pesto. Pour over chicken and vegetables.
• Cover and cook on low 5-7 hours or high for **2-4 hours until chicken is cooked through.
• Serve over mashed potatoes.

**I was in a hurry and my chicken was not quite thawed which made it easier to cut into chunks. I cooked it on high for 3 hours and it was PERFECT!

CHICKEN CHILE CORN CUSTARDS

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

• Preheat oven to 425˚.
• Grease 6 six ounce ramekins.
• Place ramekins in a 13x9 baking dish.
• In a large bowl combine eggs and cream.
• Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
• Pour mixture evenly into ramekins.
• Place baking dish on center rack in the middle of the oven.
• Add 1 inch of boiling water to the baking dish.
• Bake for 30-35 minutes or until a knife inserted comes out clean.
• Remove ramekins from water and serve on plates.

SMOTHERED CHICKEN

 SMOTHERED CHICKEN
1 boneless, skinless chicken breast PER person
2 slices bacon PER person
2 ounces fresh mushrooms PER person
1 green onion PER person
1/4 cup shredded cheese PER person
1-2 tablespoon honey PER person
1-2 tablespoon BOB's Country Sauce PER person
seasoning salt
white pepper

• Sprinkle each breast with seasoning salt and white pepper on both sides. Cover and refrigerate for 30 minutes.

• Preheat oven to 350°.
• Cook bacon until crisp in frying pan.  Drain on paper towels.
• Add chicken breasts to hot bacon fat and brown well on both sides ~ 3 to 5 minutes per side.
• Whisk together the honey and Country Bob's sauce. 
• As you remove chicken from frying pan dip it in the honey mixture and then place  in a prepared baking dish.  
• Pour remaining honey sauce over top of chicken pieces.
• Add onions and mushrooms to the bacon grease and saute until tender. Drain well.
• Crumble bacon over the chicken pieces.
• Spoon onions and mushrooms over chicken breasts.
• Sprinkle cheese on top.
• Bake 30 minutes or until chicken is cooked through.**
• Serve over mashed potatoes and use any remaining sauce in the pan to top the potatoes.

**I like to use chicken steaks instead of breasts because they are thinner and we're eating less these days.  If you do this, decrease your cooking time accordingly.

PARMESAN MUSHROOM CHICKEN

PARMESAN MUSHROOM CHICKEN
4 thin skinless, boneless chicken steaks
seasoned flour (I use Wondra with salt & pepper)
1/4 cup buttermilk
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced mushrooms
1/2 teaspoon fresh thyme
2 cloves garlic, minced
1 cup white wine
1/2 cup heavy cream
1/2 cup Asiago Parmesan

• Combine WONDRA flour with salt and pepper - mix well.
• Dip chicken in the buttermilk and then dredge in the flour mixture.
• Heat butter and saute' chicken until golden.  Remove from skillet and keep warm.
• Add olive oil.
• When oil and butter are well mixed and heated through add mushrooms, thyme and garlic sauteing until golden.
• Add wine to deglaze pan being sure to scrape up any bits from the bottom of the pan.
• Slowly add the heavy cream, stirring constantly until well blended.
• Add Parmesan cheese, stirring until melted.
• Plate chicken, serving with rice pilaf or mashed potatoes and top with mushroom sauce.

BRUSCHETTA CHICKEN BAKE

I cannot remember where I found this recipe originally, but it was a good fall/winter night type dish so I filed it and finally tried it with a few modifications.  Hubs loved it and I will be making it again!

BRUSCHETTA CHICKEN BAKE

1 1/2 pounds chicken breasts, cut into bite sized pieces

1 can diced tomatoes with garlic & herbs, undrained

1 package Chicken Stove Top Stuffing

1 KNORR chicken bouillon gel tub

1 cup hot water

2 cloves garlic, minced

1 tablespoon Gourmet Garden Basil paste

4 slices or 1 cup grated  mozzarella cheese

• Preheat oven to 375°.
• Whisk together hot water, bouillon tub, garlic and basil paste until well blended.
• In a mixing bowl mix together the stuffing mix, tomatoes and bouillon mixture until stuffing is moistened.
• In a 9x9 baking dish sprayed with PAM, layer evenly first the chicken, then the cheese and topped with the stuffing mixture.
• Bake 45 minutes - chicken will be cooked through and stuffing will be beginning to crust.
• Cut it like a lasagna and serve with salad.

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

CHICKEN RUB
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon white pepper
4 boneless, skinless chicken breasts
In a small bowl combine the paprika, salt, garlic and pepper.
Brush both sides of chicken lightly with oil.
Sprinkle with rub.
Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.
SLAW
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon white pepper
3 cups shredded coleslaw mix
In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.
Toss with cabbage mix.
1/2 cup BBQ sauce
HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

• In a large saucepan combine all the ingredients except the ketchup.
• Cook uncovered until sugar is dissolved and all ingredient are well blended.
• Add ketchup and bring to a slow boil, stirring constantly.
• Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.

Recipes submitted to FOODIE FRIDAY  @ RATTLEBRIDGE FARM

and TATERTOTS & JELLO'S  LINK PARTY PALOOZA

SPARKLER CHICKEN

I originally found this recipe on recipepage and then proceeded to make it my own. But after the first few bites I edited it again - it just didn't need that much BITE. So at first it was FIRECRACKER CHICKEN, but the 2nd time it became SPARKLER CHICKEN and we loved it even more. I'll give you both recipes and you decide.

FIRECRACKER CHICKEN
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
2/3 cup Frank's hot sauce
1 1/2 cups brown sugar
2 tablespoons apple cider vinegar

• Preheat oven to 350°.
• Spray 9-13 baking dish with PURE.
• Beat eggs until smooth consistency. You don't want any "gloppy" areas.
• Season chicken piece with salt and pepper.
• Place cornstarch in a gallon sized bag.
• Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
• Heat butter in skillet over a medium high heat.
• Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
• Remove chicken pieces to the baking dish.
• In a medium mixing bowl add Frank's hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
• Pour over chicken pieces.
• Bake 45 minutes or until sauce had thickened and chicken is cooked through.

SPARKLER CHICKEN - FIRECRACKER CHICKEN revised
changes are in RED
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunk
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
1/2 cup Frank's hot sauce
1 1/2 cups PACKED brown sugar
3 tablespoons apple cider vinegar

• Preheat oven to 350°.
• Spray 9-13 baking dish with PURE.
• Beat eggs until smooth consistency. You don't want any "gloppy" areas.
• Season chicken piece with salt and pepper.
• Place cornstarch in a gallon sized bag.
• Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
• Heat butter in skillet over a medium high heat.
• Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
• Remove chicken pieces to the baking dish.
• In a medium mixing bowl add Frank's hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
• Pour over chicken pieces.
• Bake 45 minutes or until sauce had thickened and chicken is cooked through

SHREDDED CHICKEN ROLLS

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces (cheat and use a rotisserie chicken)
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa's)

• Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute' until tender.
• Drain, retaining oil.
• In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
• Cool 5-10 minutes.
• Fill center of each wrapper with 2 tablespoons of filling.
• Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  
• Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
• Cook egg rolls on all 4 sides until golden.

RASPBERRY PINEAPPLE DIPPING SAUCE
1/2 cup raspberry jam
2 tablespoons crushed pineapple, drained
2 tablespoons honey
2 tablespoons soy sauce

• Heat jam in microwave for 20 seconds to warm and thin.
• Whisk in honey and soy sauce.
• Set aside.

BULLAI RUBBED CHICKEN

BULLAI RUBBED CHICKEN
2 pounds chicken tenders, rinsed and dried
1 1/2 teaspoons chili powder
1/2 teaspoon sea salt
2 teaspoons garlic powder
1 KNORR onion bouillon cube, crushed
1 teaspoon California sweet Paprika
1 KNORR chicken homestyle stock tub 
2 tablespoons sun dried tomatoes
Juice of 1 lemon
4 tablespoons butter, divided

• Combine spices until well blended.
• Sprinkle rub on both sides of chicken  rubbing in well.
• Melt 2 tablespoons of butter over medium high heat.
• Cook chicken pieces until just done, about 4 minutes per side.
• Remove chicken pieces, keeping them warm.
• Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
• Whisk in the lemon juice and whipping cream until well blended. 
• Add sun dried tomatoes.
• Reduce heat, simmering to desired consistency.
• Pour over chicken and mashed potatoes.

Recipes Submitted to:

and to:

CHICKEN PARMESAN MEATBALLS

This makes 12 or so meatballs

 CHICKEN PARMESAN MEATBALLS
1 1/4 pounds ground chicken

1/2 cup breadcrumbs

2 tablespoons chopped onion

1 tablespoon chopped parsley

1/2 cup grated Parmesan cheese
salt to taste
pepper to taste

1 clove garlic, minced

1 egg, whisked

zest of half a lemon

3 tablespoons sesame oil
Marinara pasta sauce
3-4 slices mozzarella

• Preheat oven to 400°F, setting rack to upper third part of oven.
• In a large bowl, using your hands, gently mix together first 10 ingredients. 
• Shape into golf-ball size balls and place a few inches from each other on a foil-lined baking sheet. 
• In a small bowl, mix one spoonful of your pizza sauce with olive oil. 
• Brush this mixture on top of each meatball. 
• Bake for 15 minutes.
• Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. 
• Broil another 3 to 5 minutes until cheese is bubbly and golden.  
• Heat remaining sauce in a small saucepan. 
• Serve meatballs with pasta and a dollop of sauce.

Recipe Submitted to:

 

and to:

TERIYAKI CHICKEN - CROCKPOT

TERIYAKI CHICKEN
12 boneless, skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
2 cloves garlic, minced
1/4 teaspoon white pepper
5 teaspoons cornstarch
5 teaspoons cold water

• Place chicken in crock pot.
• Whisk together the sugar, soy sauce, garlic, ginger and pepper.
• Pour over chicken.
• Cover and cook on low for 4 hours or until chicken is tender.
• Remove chicken to a serving platter, keeping it warm.
• Pour soy sauce into a sauce pan and bring to a boil.
• Whisk together the cornstarch and cold water until smooth,
• Gradually add cornstarch mixture to the soy sauce mixture, cooking until thickened.

RITZY CHEDDAR CHICKEN

Evidently I hit the jackpot on new recipes this week.  Hubs was getting tired of all the chicken I was serving so I was looking for a way to "spice" up chicken without actually using too many spices.  Diet here still consists of virtually spice and acid free ingredients due to all my health needs, but 2 recipes so far this week have done it!   On the other hand I will NEVER be posting the recipe for potato crusted Tilapia - that recipe sucked big time!  Now as good as this was I want to try it again using this recipe for the chicken and the Lemon Cream Chicken sauce from last night.

RITZY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 boneless, skinless breasts**
1 sleeve RITZ crackers
salt and pepper to taste1/2 cup whole milk
2 cups grated cheddar cheese

SAUCE
1 can cream of chicken soup##
2 tablespoons sour cream
2 tablespoons butter

• Pre-heat oven to 400 degrees.
• In a food processor grind crackers until fine.
• Generously salt and pepper chicken pieces.
• Soak chicken pieces in the milk.
• Dredge chicken pieces through the cheese first and then the crumbs.  Press each layer into the chicken pieces.
• Spray a baking dish with PURE or PAM.
• Lay chicken pieces into the baking dish.
• Cover with foil and bake 30 minutes.
• Remove the foil and bake another 5-10 minutes or until chicken is golden brown.

• While chicken is baking begin the sauce.
• In a medium sized sauce pan combine the soup, sour cream and butter with a whisk.
• Stir over a medium high heat until sauce is hot.
• Serve over chicken.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times.  This helps for portion control and works wonders!  Since my last surgery and for medical reasons I'm supposed to eat less each meal and eat more meals.  This it happens allows me to try even more recipes as long as I adjust them to feed 2. 

## I make my own cream soups if you prefer:
3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth

• Melt the butter in heavy saucepan. 
• Blend in flour and salt. Cook until bubbly. 
• Remove from heat and gradually stir or whisk in liquid. 
• Return to heat and cook, constantly stirring until smooth and thickened.

LEMON CREAM CHICKEN

When I first started blogging it was about home renovations that were forced on us when we bought some investment property.  Soon after though I realized that my favorite blogs to read and the women I met were those of the foodie genre.  Since then I have made more recipes from the scraps of paper I collected over the years.  Some were real duds, but some shone brightly.

Tonight the Lemon Cream Chicken shined the brightest of all recent recipes I've tried. So, I'm going to share it with you and hope you enjoy it as much as we did!

LEMON CREAM CHICKEN
1/3 cup WONDRA flour
salt and pepper to taste
4 skinless, boneless chicken breast halves**
3 tablespoons butter
1 KNORR chicken homestyle stock tub
3/4 cup hot water
1 cup whipping cream
Juice of 1 large lemon
1/4 pound fresh mushrooms, sliced

• Wash and dry chicken pieces.
• Generously salt and pepper each side.
• Dredge in the flour, pressing to coat well.
• In a large skillet, melt butter.
• Add chicken pieces and brown on each side.  Remove chicken and keep warm.
• Add KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
• Whisk in the lemon juice and whipping cream until well blended.  
• Reduce heat and add mushrooms cooking about 5 minutes until mushrooms are tender.
• Simmer to desired consistency.
• Pour over chicken and mashed potatoes.

**I use thinly sliced chicken steaks which are basically chicken breasts that are sliced at least once and many times 3 times.  This helps for portion control and works wonders!  Since my last surgery and for medical reasons I'm supposed to eat less each meal and eat more meals.  This it happens allows me to try even more recipes as long as I adjust them to feed 2.

Recipe Submitted to:

HERBED BBQ CHICKEN

It was another scorcher here today of 112 degrees and monsoony humidity so we stayed inside and painted the bathroom and a bedroom.  I'm exhausted though so decided to make this simple recipe for the grill.  It was made even simpler by having the lime juice in the freezer.  I buy the fruit and then squeeze it all at once making it into cubes for future recipes. And then even simpler yet by converting the fresh herbs into dry measurements and using a mortar & pestle to revive them.  This was a substitute for tonight, but I highly recommend using the fresh when you can.

HERBED BBQ CHICKEN
1/2 cup vegetable oil
1/2 cup lime juice
2 tablespoons fresh chopped basil
2 tablespoons fresh chopped oregano
1 teaspoon onion powder
1/4 teaspoon lemon pepper
4 chicken thighs, about 1 pound*
4 chicken drumsticks, about 1 pound*

• In a small food processor mix together everything except the chicken.
• Wash and dry the chicken pieces.
• Pour herb mixture into a large ziploc bag and add chicken pieces.  Marinate chciken for 30 minutes to 24 hours.

• Heat grill and spray with PAM for grilling especially if using skin free pieces.
• Place chicken pieces on grill, reserving the marinade.
• Cook on one side and then turning to other side.  Time will vary drastically based on type of chicken pieces you are using.

• Pour reserved marinade into a small saucepan.
• Bring to a boil over a medium-high heat and then remove from heat.
• Brush over chicken pieces.

*I use whatever I have on hand - breasts, tenders, etc....

SPICY PINK LEMON CHICKEN

4 to 6 chicken breasts
1 (6 oz.) can frozen pink lemonade, thawed
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon APPLE CIDER vinegar
2 tablespoons cornstarch
2 tablespoons cold water

• Arrange chicken breasts in the bottom of a slow cooker.
• Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.
• Pour over chicken breasts.
• Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.
• Remove chicken pieces from crockpot and keep warm.
• Transfer liquid to a saucepan and simmer over medium heat.
• Whisk together the cornstarch and cold water until well blended.
• Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.
• When thickened, serve over chicken. 

IT'S TASTE & CREATE TIME - CHICKEN BREASTS IN LEMON SAGE SAUCE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.

This month I was paired with Corina from SEARCHING FOR SPICE. I love being paired with someone I've never been paired with before I inevitably learn sooooooo much, and find great new recipes.  I chose her CHICKEN BREASTS IN LEMON SAGE SAUCE recipe which she adapted from The book Fantastico by Gino D’Acampo.  I chose it because it looked sooooooo good and I had some sage that was left from when I made the PARSLEY, SAGE, ROSEMARY & THYME CHICKEN.  I converted the metrics for my use.

Ingredients – Serves 2

2 chicken breasts

1 lemon, juiced and divided

1 tablespoon flour

1 clove garlic, crushed

1/2 teaspoon fennel (optional)

3/4 cup chicken stock

1 egg yolk

1 teaspoon sage

Salt

Black pepper

Olive oil

• Make a paste with the flour, garlic and lemon juice.   
• Coat the chicken with the paste and leave for half an hour.
• Put a little olive oil in a sauce pan.   
• Scrape the paste off the chicken and keep for the next step.   I forgot to scrape off the paste, but it worked well as a coating and hubby enjoyed it so I guess you could do it either way.  Fortunately my pan wasn't too hot that it burned and all worked out well.
• Add the chicken and the fennel seeds to the pan and fry the chicken on each side.  I also omitted the fennel seeds - thought I had some, but didn't after all.
• If the paste is quite thick, thin it with a little water or stock then add it to the pan and stir with a wooden spoon. Since I messed up above, I did add a little stock (thought about using wine, but didn't want to mess with her recipe since it smelled perfect).
• Then add the rest of the stock, sage, salt and pepper. 
• Bring to the boil then lower to a very gentle simmer for about 20 minutes.  
• Mix the egg yolk with a little lemon juice.    
• Remove the chicken from the pan.   
• Stir in the lemon juice.  Keep stirring as it thickens, but don’t let it boil.
• Serve the sauce over the chicken with rice or potatoes and vegetables.

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN

PARSLEY, SAGE, ROSEMARY & THYME CHICKEN
6-7 pound chicken
1/2 cup white wine
1/2 cup chicken broth
2 cups baby carrots
1/4 cup butter, softened
1/4 cup chopped fresh parsely leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 small onion, cut into eighths
4 cloves garlic, minced

• Preheat oven to 325˚.
• Generously grease baking dish.
• Scatter onions, carrots and garlic along the bottom.
• In a small food processor pulse 3/4 of all the leaves together until well blended.
• Add butter until well blended.
• Working from the large cavity end of the bird, use your fingers to loosen the skin form the meat.
• Using a rubber spatula, place 2/3 of the butter mixture under the skin on both sides of the breast bone.
• Spread the remaining butter over the outside of the bird.
• Generously sprinkle the entire bird with salt and pepper.
• Sprinkle with remaining herbs.
• Roast 1 1/2 hours or until desired temperature.
• Remove from pan and let rest 15-20 minutes.
• Strain vegetables and make gravy with drippings if desired.
• Carve and serve.