Recipe courtesy Barefoot Contessa

Prep Time:
20 min

Cook Time:
40 min

Serves:
2 to 3 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients

• 1 (3 1/2-pound) chicken, flattened
• Kosher salt
• 1/3 cup good olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

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Recipe courtesy of General Mills.

Prep Time:
35 min

Cook Time:
7 min

Serves:
8 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients:

• 1 3/4 pound boneless skinless chicken breasts
• 1 tablespoon peanut oil
• 1 package (1.25 oz) Old El Paso(r) 40 percent less-sodium taco seasoning mix
• 1/2 cup bottled peanut sauce
• 1 teaspoon red curry paste
• 2 tablespoons fresh lime juice
• 2 tablespoons Granulated Sugar
• 1 package (11.5 oz) (Old El Paso) flour tortillas for burritos (8 tortillas)
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese (8 ounces)
• 2 2/3 cups finely shredded lettuce
• 1/2 cup very thinly sliced red onion
• Decorative toothpicks, if desired

Directions:

Cut chicken into small bite-size pieces. In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with taco seasoning mix. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat; cover to keep warm.

Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm. Stir thoroughly until all of the curry paste is dissolved.

Heat tortillas by placing 1 at a time in 10-inch nonstick skillet or on hot nonstick griddle on medium-high heat 3 to 5 seconds, turning once.

To assemble each wrap, spoon about 1/2 cup chicken mixture down center of 1 tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous 1 tablespoon curry-peanut sauce. Fold 2 sides of tortilla to the middle; secure with toothpick. Serve warm.

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Recipe courtesy Ruth Kendrick, Ogden, Utah

Prep Time:
10 min

Cook Time:
42 min

Serves:
4 to 6 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients

• 1 medium onion, sliced
• 2 tablespoons vegetable oil
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and onions with lime juice and cilantro
• 1 (10-ounce) can enchilada sauce
• 2 cups cubed cooked chicken
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground pepper
• 1 1/2 cups all-purpose baking mix
• 1 large egg
• 2/3 cup milk
• 1 cup (4 ounces) shredded extra-sharp Cheddar, divided
• 1/2 cup chopped fresh cilantro leaves, divided
• 2 avocados, sliced
• 1 tablespoon lime juice
• Sour cream

Directions

Preheat the oven to 400 degrees F.

Saute onion in hot oil in a 10-inch cast iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.

Combine baking mix, egg, and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering chicken mixture.

Bake for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cheese and remaining 1/4 cup cilantro. Sprinkle avocado slices with lime juice, and arrange over cobbler. Serve with sour cream.

“The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com.”

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Recipe Courtesy of Cathy Lowe

Prep Time:
10 min

Cook Time:
20 min

Serves:
2 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients

• 2 tablespoons peanut oil
• 1 tablespoons ginger, peeled and grated
• 1 clove garlic, finely chopped
• 1 pound boneless, skinless chicken, cut into bite-size pieces
• 1 teaspoons chili powder
• 3 tablespoons smooth peanut butter, preferably unsweetened
• Chili sauce to taste
• 4 to 6 scallions, thinly sliced
• 1 cup unsweetened coconut milk
• Salt and pepper
• 1 cucumber, peeled, seeded and sliced
• Cilantro leaves to garnish

Directions

In a large non-stick skillet heat oil over medium high heat. Add ginger and garlic and cook until aroma is released. Stir in chicken pieces and cook until golden brown. Stir in chili powder, peanut butter, and chili sauce. Stir in scallions and coconut milk and simmer until thickened about 3 minutes. Season with salt and pepper. Spoon over rice and garnish with cucumber and cilantro Serve with Basmati rice following directions on the box.

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Prep time:
10 minutes

Cooking Time:
30 minutes

Servings:
6 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients

• 2 teaspoons olive oil
• 12 boneless, skinless chicken thighs (about 1 1/2 pounds)
• salt to taste
• freshly ground black pepper
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 medium butternut squash, peeled, seeded and cubed
• 2 medium russet potatoes, peeled and cubed
• 2 medium turnips, peeled and cubed
• 1 cup low-sodium chicken broth
• 2 cups canned chopped tomatoes with their juices
• 2 tablespoons chopped fresh cilantro leaves
  

Directions:

1. In a large soup pot or Dutch oven, heat 1 teaspoon of oil over medium-high heat. Season the chicken with salt and pepper. Brown the chicken on both sides, about 4 minutes per side, and transfer to a platter.

2. Turn the heat to medium and heat the remaining oil in the same pot. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 more minute. Add the curry powder, cumin and cinnamon, and cook, stirring frequently for 1 minute.

3. Add the chicken, squash, potatoes, turnips, chicken broth and tomatoes and simmer until the chicken is tender, about 25 minutes. Season with salt and pepper and sprinkle with cilantro. Serve in warm soup bowls.

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Recipe courtesy Giada De Laurentiis

Prep Time:
15 min

Cook Time:
40 min

Serves:
4 servings

Ingredients

• 1 cup pastina pasta (or any small pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast (1-inch cubes)
• 1/2 cup diced onion (about 1/2 a small onion)
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

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Recipe courtesy Emeril Lagasse,

Prep Time:
30 min

Cook Time:
1 hr 20 min

Serves:
8 to 10 servings

Ingredients

• 2 pounds skinless, boneless chicken breasts
• 2 1/2 cups chicken stock
• 1/2 cup dry white wine
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1 1/2 tablespoons fresh lime juice
• 2 garlic cloves, smashed
• 1 teaspoon black peppercorns
• 1 1/4 teaspoons salt
• 1/4 teaspoon dried Mexican oregano
• 2 bay leaves
• 6 tablespoons unsalted butter
• 1 pound white button mushrooms, wiped clean and stems trimmed, quartered
• Pinch freshly ground black pepper
• 4 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 12 cups tortilla chips
• 2 cups finely chopped onions
• 1 cup finely chopped bell peppers
• 2 jalapeno peppers, stem and seeds removed, finely chopped, optional
• 8 ounces grated Pepper Jack
• 8 ounces grated Cheddar
• 1 tablespoon Emeril’s Southwest Seasoning, recipe follows
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 cup chopped drained canned tomatoes
• 1 (4-ounce) can diced green chiles, drained

Directions

Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.

Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.

Emeril’s Southwest Seasoning:

2 tablespoons chili powder

2 teaspoons ground cumin

2 tablespoons paprika

1 teaspoon black pepper

1 tablespoon ground coriander

1 teaspoon cayenne pepper

1 tablespoon garlic powder

1 teaspoon crushed red pepper

1 tablespoon salt

1 tablespoon dried oregano

Combine all ingredients thoroughly.

Yield: 1/2 cup

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Recipe courtesy Bobby Flay

Prep Time:
20 min

Cook Time:
30 min

Serves:
4 servings

The Above Photo is not what your meal will look like.. we thought something was better than nothing

Ingredients

• 1/4 cup rice wine vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chipotle pepper puree
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons toasted sesame oil
• 1/2 cup canola oil
• Salt and freshly ground pepper
• 1/2 head Napa cabbage, shredded
• 1/2 head romaine lettuce, shredded
• 2 carrots, shredded
• 1/4 pound snow peas, julienned
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1/4 cup thinly sliced green onion
• 2 cups shredded rotisserie chicken
• 1/2 cup chopped roasted peanuts
• 1/4 cup chopped fresh mint leaves
• Chili oil, optional
• Grilled lime halves, for garnish

Directions

Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.

Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

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Ingredients

• 2 (10-ounce) packages frozen chopped spinach
• 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
• 2 (10 3/4-ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cup grated sharp Cheddar
• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• Salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 tablespoons butter

Directions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

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Chicken and Green Chile Chilaquiles
Recipe courtesy Emeril Lagasse

Prep Time:
30 min
Cook Time:
2 hrs
Serves:
6 servings

Ingredients

• 1 3/4 pounds skinless, boneless chicken breast halves
• 2 1/2 cups chicken broth
• 1/2 cup dry white wine
• 1/2 lime, juiced
• 4 garlic cloves, 2 smashed and 2 minced, divided
• Salt
• 3/4 teaspoon dried Mexican oregano, divided
• 1 bay leaf
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 to 4 jalapenos or serrano chiles, seeded and minced
• 1 (28-ounce) can whole tomatoes, crushed, with juices
• 3 poblano peppers, roasted, seeded and peeled, cut into thin strips
• 1/3 cup heavy cream
• Vegetable oil, for frying
• 12 corn tortillas, cut into 1/2-inch strips
• Sour cream, for serving
• Crumbled queso fresco, queso anejo, or Parmesan, for garnish

Directions

In a large saucepan combine the chicken, chicken broth, wine, lime juice, smashed garlic cloves, 1 teaspoon of salt, half of the oregano, and bay leaf and bring to a boil. Reduce heat to a simmer and cook for 10 to 12 minutes, or until chicken is just cooked through. Remove from the heat and let chicken cool in the broth, then remove and shred chicken into bite size pieces. Strain broth and reserve separately.

Heat the olive oil in a large saucepan and, when hot, add the onion and cook until soft and translucent, 4 to 6 minutes. Add the jalapenos and minced garlic and cook until fragrant, about 2 minutes. Add the tomatoes, remaining oregano, and 1 1/2 cups of the reserved chicken cooking liquid, and cook, stirring occasionally, until thickened and flavors have come together, about 30 minutes. Add the poblano strips and heavy cream and season, to taste, with salt. Cook until the sauce is thick enough to coat the back of a spoon, 5 to 10 minutes longer. Set aside.

Heat 2 inches of oil in a saucepan or deep-fryer and fry the tortilla strips, in batches, until light golden brown, 1 to 2 minutes. Drain on paper towels and season lightly with salt. Repeat with remaining tortilla strips.

Lightly grease an 8 by 11 1/2-inch casserole and lay half of the tortilla strips on the bottom of the casserole. Arrange half of the chicken over the tortilla strips, then spoon half of the tomato-poblano sauce over the chicken. Top with the remaining tortilla strips, remaining chicken and remaining tomato-poblano sauce, then sprinkle the top with the cheese and bake until bubbly and lightly browned on top, about 30 minutes. Serve while hot, with dollops of sour cream on top and garnished with some of the queso fresco.

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