Jalapēno Pollo Fajita Recipe

Ingredients:

• 8 oz boneless chicken breasts
• 1/4 cup lime juice
• 2 tbsp water
• 1 clove garlic
• Jalapeño flavor
• shredded cheese lettuce, chopped
• green onions , chopped
• tomatoes, chopped
• olives , chopped
• flour tortillas 

Directions

1. Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

There is a secret ingredient in your burgers: wood pulp

From Quartz

There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.YS3 

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.\

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.

Crunchy Asian Chicken Wraps Recipe

Ingredients

• 1/4 cup Asian Sesame Dressing
• 2 Tbsp. Mayonnaise
• 4 cups shredded lettuce
• 2 cups chopped cooked chicken
• 1 large carrot , shredded
• 1 green onion , thinly sliced
• 4 large flour tortillas

Directions

1. Mix dressing and Mayonnaise in large bowl.
2. Add lettuce, chicken, carrots and onions; mix lightly.
3. Spoon onto tortillas; roll up.

Easy Chicken & Cheese Enchiladas Recipe

Ingredients

• 1 can condensed cream of chicken soup (Regular or Fat Free) 
• 1/2 cup sour cream 
• 1 cup picante sauce 
• 2 teaspoons chilli powder 
• 2 cups chopped cooked chicken 
• 1/2 cup shredded Monterey Jack cheese 
• 6 flour tortillas (6-inch), warmed 
• 1 small tomato, chopped (about 1/2 cup) 
• 1 green onion, sliced (about 2 tablespoons)

Directions

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Chef Tip: Try this shrimp version with a smoky kick!  Substitute 1 pound cooked shrimp (41-50 count), peeled, deveined and tails removed, for the chicken.  Use 1 canned chipotle chile pepper, diced and 1 teaspoon adobo sauce instead of the chili powder.  Then, substitute Mexican blend cheese for the Monterey Jack cheese.  Top the baked enchiladas with 2 tablespoons fresh chopped cilantro leaves instead of the green onion.

Chicken & Shrimp Jambalaya Recipe

Ingredients

• 1 tablespoon olive oil 
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
• 1 large onion, diced (about 1 cup) 
• 1 medium green pepper, diced (about 1 cup) 
• 2 teaspoons Cajun seasoning 
• 1 can condensed tomato soup 
• 2 cups water 
• 1 cup uncooked regular long-grain white rice 
• 1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined 
• 1 large tomato, chopped (about 1 1/2 cups) 
• Chopped fresh parsley

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
2. Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
3. Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.

Barbecue Chicken Sandwich Recipe

Ingredients

1. 2 Sausage Buns
2. 2 Chicken breasts, skinless, boneless
3. 2 tbsp Brown Sugar
4. 2 tbsp Extra Virgin Olive Oil
5. 1 tbsp Cumin
6. 1 tbsp Black Pepper
7. 2 tbsp Paprika
8. 1 Tomato
9. Pickles
10. 2 Slices of swiss cheese
11. Mayonnaise
12. Hot Sauce

Directions

1. Cut each Boneless Skinless chicken breast  into 2 pieces.
2. Create rub by mixing brown sugar, olive oil, paprika, cumin, and black pepper in a bowl. Rub onto chicken breast, cover and refrigerate 2 hours.
3. Preheat BBQ to 400° F and slice tomato, pickles and chop the parsley.
4. Place chicken on BBQ and grill 4 minutes per side.
5. Remove the chicken and wrap tightly in tin foil (with no air holes) and rest 5 minutes.
6. Dress the Sausage Buns with mayo, hot sauce, sliced pickle, tomato, and swiss cheese.
7. Place two pieces of chicken breast per bun and garnish with parsley.

Salt and Pepper Steak Rub Recipe

Ingredients

• 2 tbsp (30 mL) coriander seeds
• 2 tbsp (30 mL) black peppercorns
• 2 tsp (10 mL) coarse salt
• 2 tsp (10 mL) dehydrated minced garlic

Directions

1. In dry skillet, toast coriander seeds and peppercorns over medium heat, shaking pan frequently, until fragrant, about 4 minutes. Let cool.
2. In spice mill or coffee grinder, coarsely grind together coriander seeds, peppercorns and salt. Transfer to small bowl; stir in garlic. (Make-ahead: Store in airtight container for up to 3 months.)

Rubs

Use 2 tbsp rub for every 4 servings boneless (1 lb/ 450 g) or bone-in (1-1/2 lb/ 675 g) meat or poultry, or fish (1 lb/450 g). Let stand at room temperature for 15 minutes after rubbing. Or cover and refrigerate for up to 24 hours before grilling.

Five-Spice Chicken Wings Recipe

Ingredients

• 3 lb (1.5 kg) chicken wings
• 2 tbsp (25 mL) each soy sauce and hoisin sauce
• 2 tbsp (25 mL) rice vinegar
• 1 tbsp (15 mL) five-spice powder
• 1 tbsp (15 mL) vegetable oil
• 1/2 tsp (2 mL) each salt and pepper
• 2 cloves garlic, minced
• 3 tbsp (50 mL) liquid honey

Directions

1. Cut tips off chicken wings at joint and discard; cut wings at remaining joint.
2. In large glass bowl, mix together soy sauce, hoisin sauce, vinegar, five-spice powder, oil, salt, pepper and garlic; add wings and toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
3. Place wings on greased grill rack or in grill basket over medium heat; close lid and grill, turning occasionally, until crisp and juices run clear when chicken is pierced, about 25 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours. Reheat on grill over medium heat.)
4. Brush all over with honey; grill, covered and turning once, for 3 minutes.

Tip: To bake instead of grill wings, bake on rack on foil-lined rimmed baking sheet in 400ºF (200ºC) oven, turning once, until juices run clear when chicken is pierced, about 35 minutes. Brush with honey; bake for 3 minutes longer.

Cajun Chicken Wings Recipe

Ingredients

• 3 lb (1.5 kg) chicken wings
• 1/4 cup (50 mL) Chili Spice Mix (see recipe below)
• Chili tomato sauce:
• 1 tbsp (15 mL) vegetable oil
• 1/4 cup (50 mL) minced onion
• 3/4 cup (175 mL) ketchup or chili sauce
• 2 tbsp (25 mL) fancy molasses
• 1 tbsp (15 mL) cider vinegar
• 1 tsp (5 mL) each dry mustard and hot pepper sauce
• Pinch each cayenne pepper and chili powder

Directions

1. Straighten each chicken wing; push skewer through length from base to tip of wing. Place in large shallow glass dish; rub with Chili Spice Mix to coat. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
2. Chili Tomato Sauce: Meanwhile, in saucepan, heat vegetable oil over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened.
3. Add ketchup, molasses, cider vinegar, mustard, hot pepper sauce, cayenne pepper and chili powder; reduce heat and simmer, stirring occasionally, for about 5 minutes or until bubbly. Let sauce cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)
4. Place wings on greased grill over medium heat; close lid and cook, turning once, for 10 minutes. Baste with sauce; cook, basting and turning occasionally, for about 20 minutes or until crisp and golden and juices run clear when chicken is pierced.

Chili Spice Mix

1. In small bowl, stir together 3 tbsp (50 mL) chili powder; 2 tbsp (25 mL) each paprika and packed brown sugar; 1 tbsp (15 mL) ground cumin; 1 tsp (5 mL) garlic powder; and 1/2 tsp (2 mL) each salt and pepper.

Chicken Enchilada Recipe

Ingredients

• 2 tablespoons Cooking oil
• 1/2 teaspoon Oregano
• 2 cans Green chilis
• 3 cups Chicken;shredded -- cooked
• 1 can Tomatoes -- 28
• 2 cups Cheddar cheddar -- grated
• 2 cups Onion -- chopped
• 1/3 cup Cooking oil
• 2 teaspoons -salt
• 15 Tortillas -- corn
• 1 Garlic clove -- minced
• 2 cups Sour cream

Directions

1. Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then sauté with minced garlic in oil. Drain and break up tomatoes.
2. Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside.
3. Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels.
4. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas.
5. Bake at 250F degrees until heated through about 20 minutes.

Chicken Parmesan Recipe

Ingredients

• 1/2 cup of mayonnaise
• 1/4 cup of grated parmesan cheese (1oz)
• 1 teaspoon of Italian seasoning
• 4 Chicken breast halves - boneless, skinless; about 1-1/4 pounds

Directions

1. Stir dressing, parmesan cheese and seasoning. 
2. Place chicken on grill or rack of broiler pan. Grill or broil 8 to 10 minutes, brush with half of sauce during last 3 minutes; turn and continue grilling or broiling 8 to 10 minutes or until tender. 
3. Brush with remaining sauce during last 3 minutes. 

Makes 4 servings.

Chicken Salsa Pizza Recipe

Ingredients

• 1 pre baked Italian bread shell crust
• 2 cups shredded cheddar cheese, divided
• 1 jar (11 ounces) salsa
• 1 cup cubed cooked chicken

Direction

1. Preheat oven to 450 degrees F.
2. Place bread shell on an ungreased 12 inch pizza pan.
3. Sprinkle with 3/4 cup cheese.
4. Top with the salsa, chicken, and remaining cheese.  Bake at 450 degrees for 8-10 minutes or until cheese is bubbly.

One of the quickest and easiest pizza recipes you will ever see.

Cajun Chicken Pasta Recipe

Ingredients

• 12 ounces penne
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups half-and-half
• 1/2 cup grated parmesan cheese
• salt and pepper
• 1 lb boneless skinless chicken breast
• 1 1/2 tablespoons Cajun seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 2 teaspoons vegetable oil
• 2 firm-ripe roma tomatoes, cored and diced

Directions

1. Bring a pot of salted water to a boil. Cook penne according to package directions.
2. Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
3. Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
4. In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.

Chicken Chow Mein Recipe

Ingredients

• 3 tablespoons oil
• 2 cloves garlic -- minced
• 2 small chicken breasts, boneless -- cuts
• 8 mushrooms -- sliced
• 2 stalks celery -- cut into strips
• 1/4 cup bamboo shoots -- sliced

Seasoning Sauce:

• 1 chicken bouillon cube -- dissolve 1
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon cornstarch
• 5 ounces chow mein noodles

Directions

1. Warm chow mein noodles in 325 degrees oven for 5 minutes.
2. Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque. Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat.
3. Serve with chow mein noodles.

Chicken Curry Recipe

Ingredients

• 3 lb chicken cut up into small pieces
• 4 medium potatoes, peeled and halved
• 1 whole garlic
• 1 small hot pepper
• 2 medium onions
• 2 tbsp oil
• 2 tbsp ground curry powder
• ½ tbsp garam massala
• 1 piece cinnamon stick

Directions

1. Grind garlic, one onion, and pepper
2. Heat oil in stew pan.
3. Add mixture of ground garlic, pepper and onion, garam massala and curry powder.
4. Allow to fry on slow heat for about 3 to 4 minutes.
5. Add chicken and potatotes and salt to taste.
6. Add cinnamon stick.
7. Cook on slow heat for 15 to 20 minutes.
8. Add one cup of water and sprinkle one chipped onion. Bring to boil for about 20 minutes until potatoes are fully cooked.

Note: Curried beef or lamb may be prepared in a similar manner.

Chicken and Noodles Skillet Recipe

Ingredients

• 5 5/8 ozs chicken flavor ramen noodle soup
• 1/2 c fat-free sour cream
• 1/2 tsp olive oil
• 1 lb ground chicken breast, skinless
• 1/2 c onions -- chopped
• 10 3/4 ozs tomato soup, condensed
• 1/2 can soup can water
• 1/2 tsp worcestershire sauce
• 1 tsp prepared mustard
• 1/4 tsp black pepper

Directions

1. Cook noodles according to package directions. Add seasoning packets and sour cream. Drain off most liquid; set aside. In a 10″ skillet over medium heat, in hot oil, cook chicken and onions until chicken is no longer pink and onions are tender. Stir in tomato soup, water, worcestershire sauce, mustard, and black pepper. Stir in reserved noodles. Heat through, stirring occasionally.

Chicken Pho Recipe

Ingredients

• 4 ounces dry Chinese egg noodles
• 6 cups chicken stock
• 2 tablespoons fish sauce
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 tablespoon minced lemon grass
• 5 green onions, chopped
• 2 cups cubed cooked chicken
• 1 cup bean sprouts
• 1 cup chopped bok choy

Directions

1. Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
2. Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
3. Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

Chicken Enchilada Recipe

Ingredients

• 2 tbsp vegetable oil
• 2 large skinless, boneless chicken breasts, cut into long, thin strips
• 1/2 tsp salt
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 tsp chili powder
• 2 tsp ground cumin
• 1/4 tsp hot red pepper flakes
• 4 plum tomatoes, seeded and diced
• 2 cups packed baby spinach
• 2 1/2 cups grated monterey jack or mozzarella
• 8 small flour tortillas
• 1/2 cup chopped cilantro (optional)

Directions

1. Preheat oven to 450F. Spray a baking sheet.
2. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil, then chicken. Sprinkle with salt. Cook until no pink remains, 5 to 6 min. Transfer to a plate and set aside. Reduce heat to medium. Add remaining oil to pan, then onion, garlic, chili powder, cumin, pepper flakes and 1/2 of tomatoes. Cook until vegetables soften, 2 to 3 min. Add spinach and stir until wilted. Remove from heat. Stir in chicken, any juices and 1 cup grated cheese.
3. Divide chicken mixture into 8 portions. Scoop a portion into centre of each tortilla. Roll into a cigar shape around filling. Place seam-side down on baking sheet, spacing 1 in. apart. Flatten slightly, then top with remaining tomatoes and cheese.
4. Bake in centre of oven until cheese melts, about 5 min. Sprinkle with cilantro.

Caribbean Chicken Recipe

Ingredients

• 3 Broiler-fryers chickens; (about 2 lb each), cut in half
• Salt and pepper to taste
• 1 c Butter or margarine
• 1/3 c Lemon or lime juice
• 1 tb Italian seasoning; crushed
• 2 1/2 ts Salt
• 2 Garlic cloves; crushed
• 3/4 ts Dry mustard
• 1/4 ts Coarse black pepper
• 1 1/2 c Orange marmalade
• 3 tb Lemon or lime juice
• 3 tb Butter or margarine

Directions

1. In a small saucepan, melt 1 cup butter over low heat, stir in 1/3 cup lemon or lime juice, Italian seasoning, 2-1/2 teaspoons salt, garlic, dry mustard, and 1/4 teaspoon pepper. Sprinkle each side of chicken halves lightly with salt and pepper. Place chicken on grill skin side up; brush with herb butter.
2. Grill about 4 to 5 inches from medium coals until chicken is tender, about 1 hour. Baste frequently, turn chicken occasionally.
3. Meanwhile, combine marmalade with 3 tablespoons lemon or lime juice and 3 tablespoons butter in saucepan.  Heat, stirring constantly, until melted. About 4 minutes before chicken is done, brush some of the marmalade mixture on each chicken half to glaze; grill about 1 minute. Turn chicken; brush with remaining marmalade mixture; grill about 1 more minute.

Makes 6 servings.

Hot Wings with Blue Cheese Dressing Recipe

Ingredients

• 16 chicken wings, about 2½ pounds total, each one cut in half at the joint, wing tips removed

Paste

• 4 teaspoons minced canned chipotle chiles in adobo
• 2 teaspoons kosher salt
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper

Hot Sauce

• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, grated or minced
• 4 teaspoon cider vinegar
• 2½ teaspoons hot pepper sauce
• Kosher salt
• Freshly ground black pepper

Blue Cheese Dressing/Dip

• ¼ cup crumbled blue cheese
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon buttermilk
• ½ teaspoon cider vinegar

Directions

1. In a large bowl combine the paste ingredients. Add the wings and stir to coat them all over with the paste. Cover and refrigerate for 1 hour.
2. In a heavy, small saucepan over medium heat, warm the oil. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar and hot pepper sauce and simmer for 1 minute. Season with salt and pepper. Transfer to large glass or stainless steel bowl.
3. In a medium bowl combine the dressing ingredients. Cover and chill until ready to serve.
4. Prepare the grill for direct and indirect cooking over medium-high heat (about 450°F).
5. Brush the cooking grates clean. Remove the wings from the bowl and wipe off most of the paste. Grill the wings over direct medium-high heat until grill marks appear, about 4 minutes, turning once. Move the wings over indirect medium-high heat and continue grilling until the meat is no longer pink at the bone and the skin is crisp, about 15 minutes, turning occasionally. Keep the lid closed as much as possible during grilling. Transfer the wings to the bowl with the hot sauce; turn to coat. Return the wings to the grill and cook over direct medium-high heat for an additional 3 to 5 minutes, turning once or twice. Remove from the grill and serve with the blue cheese dressing.