1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.

Chef’s Note: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.

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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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1. Dice breasts & prepare to brown in a large skillet.
2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.

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Provided by Sandra Lee
Serves 6

1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.

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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.

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In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil.  Reduce heat & cover for 8-10 minutes until chicken is done.  Add corn & simmer uncovered for 5 minutes.  Stir in salsa & cook another 10-15 minutes.  Stir regularly.  Top with tortilla chips & cheese.

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Spices & Other ingredients used in prep:

The Day Before:
1. Take the all of the colored peppers & chop them into ½ inch cubes. Pop them in a covered container with a capful (about 2 oz.) of Olive Oil, 4 oz. of Orange Juice, 2 Heaping tablespoons of Minced Garlic, a dash of Cumin, the Jose Cuervo, a little black pepper, & a few drops of the Pepper Sauce (NOTE: This stuff is LEATHAL…1-3 drops is enough to produce a mild warmth, if you like hotter go a little more, but no more than about 10. You’ll be adding some more later, so if you really don’t want it too spicy this is a good time to think “less is more”). Shake until coated & then let sit overnight.
2. Dice ¼ of the white onion, & then wrap & put aside the rest of it. In an oiled frying pan, sauté the onion until lightly brown, & then set aside. Do not drain it off.
3. In a saucepan, melt ¼ stick of butter. When it is liquid, add in a dash of Garlic Powder, a dash of Onion Powder, a dash of Cinnamon, a small tbsp of Minced Garlic, & 4 oz. of Jack Daniels. Bring to a boil, & then add ½ c. of Brown Sugar to the mix, & stir rapidly. As the sugar dissolves, the mixture should begin to thicken considerably, but you my need to sift in some corn starch to get it to thicken up to a syrup-like consistency. Once it thickens, add in the diced onion with the oil, & stir rapidly. Pour the mixture into a container, cover & refrigerate.
The Morning Of:
Thoroughly wash & dry the chicken, cut it into bite size pieces, then place it in a container with the remaining 2 oz. of Jack Daniels, the other 4 oz. of Orange Juice, 2 heaping tbsp of Garlic, 2 oz. of Nellie & Joe’s Lime Juice, a dash of Black Pepper, & 2-3 drops of the Habanero pepper sauce. Slice one of the limes into ¼ inch thick slices, squeeze them into the mixture & then drop them in the container. Seal it. Shake well & let sit in the fridge for the next few hours.
The Time Is Now:
1. Open all of the canned vegetables. Drain everything except one can of black beans, & add them to a large stew pot. Mix the tomato paste with a few drops of the Habanero Pepper sauce, some crushed red pepper, some black pepper, a dash of cumin & some onion powder, & then stir it into the beans. Bring them to a low simmer, & stir occasionally.
2. Take a large skillet, & wipe the bottom with an olive oiled paper towel, Bring the pan to a medium high heat & then add in the Frozen Corn (This will crackle, be careful). Cut the second lime into strips, & then add it to the pan as the corn sizzles. While the corn is frying, stir in 2 oz. of lime juice & some cinnamon, coating the corn thoroughly. If the corn sticks, add oil sparingly.
3. Dice the remaining white onion, & add it to the corn, stirring rapidly until the onion beings to soften, pick out the lime slices & toss them, then add the mixture to the saucepot, & stir.
4. Melt the remaining butter in a small sauce pan, & bring it to a low simmer with a tbsp of Garlic. Cut the Red Onions into quarters, along with a lime & then boil them in the butter until they become flaky & begin to separate. Drain off the butter into a separate container, toss out the lime & then add the onions to the beans & corn.
5. Take the refrigerated pepper mixture & pour it into the saucepan, bringing it to a low simmer for 2-3 minutes, & then add the entire mixture into the pot.
6. Pour a small amount of the butter that you drained from the onions, into the bottom of the frying pan & bring it to a sizzle. Drain the chicken off, & mix the chicken liquid with the remaining butter & set it aside. Blend the Jack Daniels sauce in with the chilled chicken, rolling it in the syrup so that it coats thoroughly. Add the chicken in small amounts to the butter, & once it is cooked add it to the vegetable mixture. As the chicken absorbs the butter, add more of the butter/marinade mixture to keep the pan moist (not soggy) while the chicken sears.
7. Bring the chili mixture to a high simmer for 15 to 20 minutes, & then serve. Garnish with Cheddar cheese & sour cream to taste.

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1. Preheat oven to 375°F.
2. Spray a 2 qt. casserole dish with non-stick cooking spray & set aside.
3. Combine chicken, rice, eggs, onions, & salt in a medium mixing bowl. Mix well.
4. Fold in mushroom soup & mayonnaise. Mix well.
5. Spoon & spread mixture evenly into prepared dish.
6. Sprinkle Rice Krispies over top.
7. Bake for 45 minutes.

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1. In a nonstick saucepan, over medium heat, brown turkey & drain. Combine soup, beaten egg, flour, salt, & pepper. Add mixture to turkey.
2. Cook, stirring ocasionally, for 5 minutes. Add carrots & corn. Cook for 2 more minutes. Remove from heat & stir in cheese.
3. On a floured surface, pat 8 of the biscuits into circles. Top each biscuit with 2/3 c. of turkey mixture. Pat remaining biscuits into 5″ circles & place on top of turkey. Seal edges with water.
4. Press edges together with a fork dipped in flour. Place on an ungreased baking sheet. Bake at 375°F for 12-14 minutes or until golden brown.

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1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
2. Brown in a little oil until golden. Place chunks in baking dish, add swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
3. Bake about 30 minutes at 350°F. or until bubbly.
4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.

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