Rock Cornish Game Hens

2 Rock Cornish Game Hens
1 cup (or more) ÒbabyÓ carrots

Stuffing mixture:
1 cup uncooked rice
2 Tbsp raisins
2 Tbsp chopped prunes OR dried apricots OR dates
2 Tbsp dehydrated onion
2 Tbsp minced celery
Optional:  1 Tbsp cardamom pods

Rub ingredients:
1 tsp each salt and pepper
1/2 tsp powdered garlic (optional)
1 Tbsp sugar
3 Tbsp Olive oil
3 Tbsp vinegar

Mix rice, fruit, onion and celery; set aside. Rinse game hen thoroughly, inside and outside; pat dry with paper towels. Prepare the rub: mix salt, pepper, garlic and sugar; rub on the outside of the birds as well as inside the cavity. Sprinkle the olive oil over the skin of the game hens and rub in thoroughly. Sprinkle vinegar over oiled surface. Fill the cavities with part of the rice mixture. Place the birds with remainder of stuffing mix and carrots in a covered oven dish and add 1 can of chicken broth. Cover baking dish and bake in a 350 degree oven for 45 minutes.

Easy BBQ Chicken

1/2  cup pineapple juice
1/4 cup packed brown sugar
2 Table spoons light soy sauce
1 pound chicken breast tenders
skewers

Put chicken in bottom of slow cooker or crockpot and add onions and barbecue sauce. Cook on LOW for about 6 to 8 hours, or until chicken is tender but not falling apart. Enjoy!

Pineapple Chicken Skewers

8 pc. Bone-in Chicken
1 large onion, coarsely chopped
1 bottle barbecue sauce

1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
3. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

Indian Corn Stew

2 TABLESPOONS MARGARINE OR OIL
1 ONION, CHOPPED
1 GREEN PEPPER, CHOPPED
1 POUND CHICKEN BREASTS, DICED
1 TO 2 CANS OF CORN, DRAINED
1 CAN TOMATO SOUP (OR SAUCE)
2 TEASPOONS SUGAR
SALT AND PEPPER TO TASTE

Melt margarine in a skillet. Add onion and pepper, cook until soft. Add meat and brown well. Add other ingredients and simmer for 1 hour. Serve with corn bread or rolls.

Chili Verde Rice (makes 6 servings)

8 oz sour cream
3 cups cooked rice
1 cup grated cheese
2 cups diced, cooked chicken
2 cans cream of mushroom soup
1 jar of green chili salsa (hot or mild)

Stir all ingredients together in crock-pot and cook on high for one hour. (3 cans diced green chilis may be used instead of the salsa).

Thanks to Michelle Diel for this recipe!

Chicken Noodle Soup

Combine all ingredients, except noodles, and bring to a boil. Simmer until vegetables are tender, about 30 minutes. Add noodles and cook 8-10 minutes. Easy and yummy! Enjoy!

Crockpot BBQ Chicken

Put chicken in crockpot and cover with barbecue sauce. Cook on low for 6-8 hours.

Chicken Salad

Cook chicken in water with salt and pepper, onions and garlic powder for 30 minutes, or until done. Mix it up and spread on the bread of your choice.

Chicken Curry Salad

Cook chicken in water with salt and pepper, onions and garlic powder for 30 minutes, or until done. Cool and set aside. Mix mayonnaise and curry powder in separate bowl. Add other ingredients and stir, tasting and adding whatever seems to be missing. Mix with chicken. Can serve with chilled rice or over a green salad.

Chicken Salad Wraps (makes 6 Servings)

Cook chicken in broth or water with onions and garlic powder for 30 minutes, or until done. In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together. Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up. Enjoy!

Creole Chicken (makes 2 servings)

Heat oil and cook onion, garlic, and celery for a few minutes. Add tomato sauce, water, bay leaf, salt, and cayenne and bring to a gentle boil. Cover, reduce heat, and simmer about an hour. Stir in the green pepper and chicken, cover, and simmer another 15 minutes. Sprinkle with parlsey. Serve over steamed rice.

Chicken Quesedillas

You can make this with leftover chicken or canned chicken. The canned chicken makes for a nice quick pantry dinner.

In a small pan, mix the cooked chicken with some chili powder and garlic. Optionally, if you have some taco seasoning mix you can use that instead. Add some water or broth, just enough to make everything moist without being too soupy. Bring to a simmer, cover, and let it heat through, stirring now and then. In the meantime, grate some cheese.

You can bake these quesadillas or heat them in a frying pan with a bit of butter on the outside surfaces. If you're going to bake them, preheat the oven to 450. Set the tortillas on a baking pan, spread the chicken mixture across the tortilla and sprinkle with cheese. Top with another tortilla, then bake for 5 minutes or so.

Cut into wedges and serve with sour cream and salsa on the side. Refried beans make a nice side dish.

Easy Baked Chicken Breasts with Worcestershire

Spray or rub just a bit of olive oil one each breast. Sprinkle the chicken breasts with garlic powder, salt and pepper. Place in a baking dish skin side up. Pour the Worcestershire sauce over them. Cover tightly with foil.

Bake at 375 for 45 minutes. Remove the foil and bake another 15 minutes, or until done.

Variation: Instead of Worcestershire sauce, sprinkle with brown sugar.

Crockpot Chicken and Mushrooms

After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crockpot.

Mix together the remaining ingredients and pour over the chicken pieces.

Cook on low 6-8 hours. Serve over rice or egg noodles.

Ginger Chicken Stir-Fry (makes 4 servings)

20 oz. Chicken Breast Tenders (non-breaded)
1 (11 oz.) can mandarin oranges
1 tbsp. oil
1 1/2 tsp. ground ginger
1/4 lb. snowpeas or 1 (6 oz.) frozen snow peas
1/4 bottle Stir-Fry Sauce
4 servings hot cooked brown rice

Put chicken tenders in half. Drain oranges reserving 1/2 cup syrup, set aside. Cook ginger in hot oil in skillet. Add chicken and stir-fry until chicken is opaque - about 3 minutes. Add snow peas, reserved syrup and stir- fry sauce. Heat to boiling, stirring. Reduce heat and cover - cook 2 minutes. Top with orange sections, heat. Serve over brown rice.

Tomato and Garlic chicken packets (makes 4 servings)

4 - 3oz chicken breasts
5 lg cloves of garlic sliced
2 med tomatoes chopped (seeds and skins too)
1/4 c. olive oil
1/8 c. white wine
Salt and Pepper

Spray foil with non-stick cooking spray Place chicken breasts on foil and pierce with fork Pour olive oil on chicken and turn to coat all of chicken Place sliced garlic on chicken breasts Cover with chopped tomatoes Pour white wine over mixture Salt and Pepper to taste Toss chicken in mixture Fold foil over to make foil packet

Cook chicken in foil packet over medium-high heat on a grill until it reaches about 160 degrees. You can also make this in the oven.

Thanks to Jennifer Loudiana for this recipe!

Stewed Chicken (makes 4 servings)

1 Onion
2 Seeded Hot Peppers
4-6 Chopped and Seeded Tomatoes
3 Chopped Cloves of Garlic
4 Large Chicken Thighs

Saute onion and hot peppers until translucent. Add tomatoes, garlic, and chicken thighs. Cover and cook, stirring frequently for 45 minutes or until chicken is done. Serve over rice.

Thanks to Michelle Diel for this recipe!