Bahamian Grilled Chicken

4 chicken breast halves, skin on, bone in
Salt and freshly ground black pepper
Juice of 2 fresh limes or 1 lemon
2 tablespoons vegetable oil
1/4 cup finely diced bacon
1/2 cup finely chopped onion
1/2 cup thinly sliced green bell pepper strips
1/2 cup finely chopped celery
2 cups diced canned tomatoes and their juices
1 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme

TO GRILL THE CHICKEN: Season the chicken with salt and pepper and marinate in lime or lemon juice for 10 minutes. While this is marinating, heat the grill. Grill for 10 minutes on each side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take the skin off after cooking. While the chicken is cooking, make the sauce.

TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, heat the oil and bacon. When the bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes or until tender.

Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and simmer, uncovered, for 10 minutes. Season with salt and pepper to taste.

Makes 4 Servings

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Unbelievable Buffalo Wings

1 family pack chicken wings (about 4lbs.)
1 4.5 oz bottle Frank's Red-Hot Sauce
1 stick butter or margarine
1 pkg. Good Seasons Italian dressing mix.
Blue cheese dressing, celery and carrot sticks (optional, but takes away some of the heat)

Split wings, discarding the tips. Place on greased jelly roll pan, (I use Pam spray) single layer. Bake at 425 for 1 hour, turning after 30 mins. Meanwhile, put hot sauce, butter, and dressing mix in a small sauce pan. Put on lowest heat while chicken cooks. Stir occasionally. Remove wings from pan into a large bowl. Pour sauce over wings and serve.

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Hellen's Fabulous Chicken Mexicano

1 whole chicken cut into serving pieces (or meaty pieces all alike)
1/2 - 1 cup flour for coating chicken
3T. real butter (margarine or olive oil will do for dieting)
1T. Worcestershire sauce
2 t. dry mustard
2 cups chicken stock (not bullion)
parley flakes

Score chicken pieces so that they soak up the flavor better as they cook. Dredge in flour.

Heat electric or regular skillet to med-hi and melt the butter, adding the Worcestershire sauce and dry mustard.

Brown chicken in it and add the chicken stock.

Lower the heat and cook 1 hr.

Add parsley for garnish.

Note: makes it's own gravy, great with brown rice or baked potatoes.

YUM!!!!!

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Chicken Nuggets and Cole Slaw

Chicken Nuggets:
2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1-1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2-1/4 teaspoons McCormick Season-all

Place cool water in bowl, add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day. When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl. Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.


Coleslaw

6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 cup milk

Mix & Chill 15 minutes.

Meanwhile combine:
1/2 cup mayonnaise
1/2 tsp. celery seed
2-3 drops hot sauce
3 Tbsp. dry minced onion
1/4 - 1/2 cup buttermilk

Mix well with cabbage. Chill. Allow flavors to blend for several hours before serving.

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Chicken Lynda

Garlic
Butter
Celery
Mushrooms (fresh or jarred)
Cooked Chicken breast
Thinly sliced ham (deli cooked ham works good)
Provolone Cheese
Linguine


Sauté finely chopped celery and mushrooms in garlic butter. Place cooked linguine in casserole dish. (Oblong cake pan works well) Pour garlic butter mixture over linguine (reserve small amount of mixture). Place a layer of chicken breast over linguine then a layer of ham, pour remaining garlic butter mixture over ham. Top with a layer of provolone cheese. Then bake at about 325 degrees until cheese is melted and slightly brown.

Hint: For chicken you can spice and boil breasts to make soup. Save small amount of chicken and all of broth for soup and use remaining chicken for recipe.

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Chicken Stroganoff

1 10 3/4oz. can of cream of chicken soup
2 10 3/4oz. cans of cream of mushroom soup
1 whole chicken (meat only) cubed
5-8 handfuls of noodles (it doesn't really matter how much you have, it depends on the person's taste)
10 3/4 oz. of water
1 pint of sour cream (if desired)

Sauce: Brown chicken in a deep pan. Add all 3 cans of soup and water. Let simmer.

Noodles: Put water into a pan, and boil noodles until soft. Drain. Mix into pan with sauce. Add sour cream if desired. Let it cool, then enjoy!!

Yield: Makes enough for 5 very hungry adults and 3 kids.

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Greek Chicken

2 teaspoons olive oil
4 chicken breast halves on the bone, skin removed
1/2 medium onion, minced
2 cloves garlic, minced
1 - 14 1/2 ounce can cut-up tomatoes
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/2 cup Greek olives, cut in half and pitted
1 tablespoon lemon juice
1/4 cup minced parsley

In a large nonstick skillet, heat olive oil over medium heat.

Brown chicken on both sides. Add onion and garlic; cook 2 minutes.

Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives. Simmer, covered, 15 minutes.

Turn chicken and continue cooking 10-15 minutes, until chicken tests done. Remove chicken to a warm platter. Bring sauce to boil with lemon and parsley. Boil a few minutes until slightly thickened. Pour over chicken. Serve with rice or noodles.

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Grilled Chicken

3-4 lbs. boneless chicken pieces
1 bottle (16 oz.) Italian salad dressing
1/3cup fresh lemon juice
1/3cup honey
1/4cup Worcestershire sauce
2 tsp. paprika

Place chicken in large glass baking dish, or Ziploc bag. In a large bowl, stir together remaining ingredients until well blended. Reserve 1 cup marinade. Pour remaining marinade over chicken. Cover & refrigerate 6 hrs. or overnight. Grill chicken over low-med. heat, cook just until tender, turning occasionally. Pour reserved marinade over cooked chicken & let sit 10 min. Even better the next day! Enjoy!

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Honey Sesame Chicken Wings

4 to 5 lbs. chicken wings, cut up

Put chicken in roasting pan, season with pepper and garlic powder.

Marinate one hour with:
1 c. soy sauce
1 c. brown sugar

Combine soy sauce and brown sugar. Bake 20 minutes in 350 degree oven.

Baste with:
1 c. BBQ sauce
1 c. honey

Combine this in saucepan, heat until honey liquifies. Bake 20 more minutes. Sprinkle with sesame seeds. Bake 10 more minutes or until golden brown.

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Lemon Sesame Chicken

6 boneless chicken breasts
3 tbsp. flour
1 tsp. garlic
3 tbsp. oil
Sesame seeds (as much as you desire)
1/4 c. butter
1/3 c. teriyaki sauce
3 tbsp. lemon juice
1/2 tsp. sugar

Roll chicken in flour to coat. Oil up skillet. Add butter, melt, add the chicken. Cook over medium heat until lightly browned, 5 to 7 minutes. Continue cooking (5 to 7 minutes more). Remove chicken and set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken to pan. Sprinkle sesame seeds on chicken. Simmer 3 minutes. Serve over rice.

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Lemon-Coriander Game Hens

2 Cornish game hens (1 1/2 pounds each), halved
1 teaspoon ground coriander
1 teaspoon ground turmeric

1/3 cup fresh lemon juice
1 green onion, minced
3 tablespoons minced fresh cilantro
2 garlic cloves, pressed

Rub game hens with coriander and turmeric. Set aside. Combine remaining ingredients in medium baking dish. Add game hens to marinade and turn to coat. Cover and refrigerate 6 hours or overnight.

Prepare barbecue (medium-high heat) or preheat broiler. Remove game hens from marinade. Season game hens with salt and pepper. Grill or broil until cooked through, turning and basting occasionally with marinade, 25 minutes.

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Mediterranean Grill

Marinade:
1/2 cup olive oil
2 tablespoons minced garlic
1/4 cup minced fresh basil
1 teaspoon salt
Pepper (to taste)

1 1/2 pounds boneless, skinless chicken thighs;
cut into 1 1/2 inch chunks
18 fresh mushrooms, stems removed
6 tablespoons olive oil, divided
salt and pepper, to taste
12 - 1 inch thick slices French bread
1 garlic clove, minced
1 cup Apple Wood Chips

Combine the marinade ingredients and add chicken. Mix well and refrigerate for at least 3 hours (up to 24 hours) stirring occasionally.

Combine mushrooms and 2 tablespoons oil in a medium bowl. Sprinkle with salt and pepper to taste and toss until coated.

Combine remaining oil with minced garlic and brush bread slices liberally with oil mixture. Thread the chicken, mushrooms, and bread (through crumb so that crust is exposed) on skewers.

Soak wood chips in water for 30 minutes. Prepare charcoal or gas grill. When coals are hot, add chips to fire. Cook skewers on all sides until chicken looks opaque and the bread slices are golden brown. Check chicken for doneness, remove from fire, and serve immediately.

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Sesame Chicken

10 oz. chicken
2 tsp. sesame seeds

BATTER:
1 egg
1/2 c. plain flour
1/2 c. tapioca starch (or cornstarch)
1/2 c. ice water

SAUCE:
1 tbsp. ketchup
3 tbsp. sugar
3 tbsp. vinegar
1/3 tsp. salt
1/2 tsp. tapioca starch (or cornstarch)
1/2 tbsp. hot pepper oil (or Tabasco sauce)

Cut chicken into pieces 1 1/2 inches wide and 2 inches long. Mix batter and let stand for 15 minutes. Mix sauce in one bowl; mix batter in another. Batter chicken and deep fry until golden brown. Drain and remove to a platter. Heat 1 tablespoon oil in wok (or skillet). Add sauce and bring to a boil. It will thicken. Add chicken and stir well. Add sesame seeds when ready to serve.

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