MJ’s BBQ Chicken

Kudos to Michelle and David. I had to invite myself to dinner to get the recipe for this one. MJ does like things hot and spicy. Keep the rolls or rice ready to sop up this fiery sauce. The sauce is also excellent with country style ribs.

Note to site visitors outside North Carolina: The two sauces in this recipe are very regional. Both can be ordered online: Carolina Treet website and Scott’s website. By the way, if you’re ever in Goldsboro NC, ask a local about Scott’s restaurant. It’s off the beaten path, but a step into 1950’s North Carolina. Worth the trip just to see the aluminum wrapped formica tables.

Ingredients

Directions

Taste and adjust sauce ingredients to your tastes. Pour over chicken or ribs and bake until the meat falls off the bones.

Kung Pao Chicken

Adjust the crushed red pepper to your preferred spice level. Christine says, “Always use fresh broccoli in this recipe.”

Ingredients

Directions

Blend first five ingredients, set aside.

Coast chicken with cornstarch. Heat 2 tbsp oil in wok or large skillet. Add pepper flakes and cook until blackened. All chicken and cook about 3 minutes or until done. Remove and set aside.

Add 2 tbsp oil to wok. Add green onions, garlic, and ginger and stir fry one minute. Add broccoli and stir-fry about 2 minutes. Stir sauce and add to wok. Cover and cook until sauce thickens. Mix in chicken and peanuts and heat through. Serve with rice.

Chili Rellenos Casserole

A Fiesta Favorite! This recipe is straight from a 1994 Cooking Light Magazine.

Ingredients

Directions

Cook chicken and onion in a nonstick skillet over medium high heat until browned, stirring to crumble. Combine chicken mixture, cumin and next 5 ingredients in a bowl. Stir well, set aside.

Arrange half of green chili strips in an 11x7-baking dish, top with 1/2 of the cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4 inch border around edge of dish, top with corn. Arrange remaining chili strips over corn; top with remaining cheese. Set aside.

Combine flour and salt in a bowl. Gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites, pour over casserole. Bake at 350° for one hour and 5 minutes or until set. Let stand 5 minutes.

Mini Chicken Wontons

A Gene Tart favorite.

Ingredients

Directions

Place chicken in a single layer in a saucepan, add water to cover and simmer about 20 minutes. Drain and cool. Chop or shred. Mix in dressing, salt and pepper . Set aside.

Combine cheese with chili powder and paprika.

Preheat oven to 350°. Spray mini muffin tins with cooking spray. Press one won ton wrapper in each muffin tin cup. Bake until lightly browned—just a few minutes. Remove from oven and cool.

Spoon a generous amount of chicken filling into each wonton. Sprinkle with cheese and green pepper. Bake for 10 minutes or until cheese melts. Serve with salsa or sour cream. Makes 24.

Chicken Enchiladas

Courtesy of Linda Blackwell. This has become one of our regulars. Quick to fix and just as good as leftovers.

Ingredients

Directions

Coat chicken with dry spices. Bake or broil until done. Cool slightly and slice chicken into strips.

Mix sour cream and milk to a medium sauce consistency. Spread sour cream mixture on tortillas. Center chicken, cheese and jalapenos in tortillas. Roll Up. Place side by side in a casserole dish. Cover with remaining cheese and sour cream sauce. Garnish with jalapenos to taste. Bake 25 minutes, 400° covered. Uncover and bake until cheese is melted and filling is hot. Glass pan is recommended.

Chinese Plum Chicken

Straight out of a magazine, folks! Zesty and spicy—a smidge on the hot side. Very easy to prepare.

Ingredients

Directions

Place chicken in an 11x7x2-baking dish. Combine onion and the next 6 ingredients, stir well, and pour over chicken.

Bake, uncovered, at 350 for 50 minutes or until chicken in done, basting occasionally with plum sauce mixture.