Dredge pieces of chicken with flour.  Heat oil in large skillet.  Brown chicken on all sides in oil.  Add remaining ingredients.  Cover; simmer 1 hour or until tender.  Serve with hot cooked spaghetti & grated Parmesan cheese.

Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.

In a large skillet, cook the meat over medium-high heat.  Drain fat from pan.  If using leftover meat, heat & add to the skillet.  Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through.  Pour into prepared baking dish; cover with mashed potatoes & dot with butter.  Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Chef’s Note: You can also use leftover chicken or any meat, really.  If using larger chunks, like chicken, cube the meat.

In a large frying pan, saute the garlic in the oil.  Add the chicken, 1 c. salsa, Spanish rice, & black beans.  Simmer for about 5 minutes or until filling is hot.  Warm tortillas in the microwave for 1 minute.  Roll ¾ c. filling and ½ c. cheese in each tortilla. Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos. Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.

Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.

1. Mix together the chicken, celery, grapes, salt, & pecans.
2. Separately, mix together the Pace, honey, mayonnaise, & green onions.
3. Combine both mixes together.

1. Coarsely grind or crush the two cereals & set aside.  Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done.  Be careful not to turn the temperature up too high or the cereal will start to caramelize.

Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level.  Don’t use olive oil for the frying; they don’t taste right.

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Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat.  Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes.  Transfer chicken to a plate, reserving broth with onion.  When cool enough to handle, coarsely shred chicken, discarding skin & bones.

While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes.  Peel garlic & transfer with onion to a blender.  Add tomatoes with juice, chilies, & oregano, then puree until smooth.

Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes.  Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.

Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt.  Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.  Add potatoes & onions to chorizo mixture along with 2 cups broth.  Stir in chicken & simmer 10 minutes.  Serve sprinkled with cheese.  Garnish with avocado slices & warm corn tortillas, if desired.

Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco.  The remainder of the chicken broth not used can be saved for later use.

If you are looking for a way to spice up basic meat dishes like grilled steak, baked chicken, or sautéed shrimp, marinate them in an oil-based salad dressing. Any variety of Italian or Vinagrette will do. The oil helps to keep the meat moist & the flavorings will add that little zip you are looking for to fancy it up. It’s like the instant marinade in a bottle. With so many varieties these days you can try different ones to find your own favorite recipe.