se.
To make the smoked chicken, potato and feta salad, cook
owl. Top each with some smoked chicken, a poached egg, 2 pieces
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.
Smoked Chicken:
Soak mesquite wood chips
80\u00b0C.
Shred the smoked chicken into small pieces, and dice
top with the slices of smoked chicken breast, croutons and Parmesan cheese
he chopped onions, the diced smoked chicken and the mixed spice, fry
ine your birds. Put the chicken(s) in a stockpot or
Cook bacon in soup pot, remove and reserve. Cook onions and bell peppers in bacon fat until soft.
Stir in 2 cups corn, chicken, potatoes, mushrooms, salt and pepper to taste. Add water and bring to boil. Simmer 30 minutes.
Puree remaining 1 cup corn and 1 cup cream in blender until smooth. Stir into chowder and add remaining i cup cream.
Heat through and serve with crumbled bacon on top.
large bowl, combine asparagus, chicken, arugula, half the strawberries and
Combine the lettuces, chicken, pear and onion in a large bowl.
Whisk the remaining ingredients in a small bowl. Season to taste.
Drizzle the dressing over the lettuce mixture; toss gently to combine.
erving plates. Top with arugula, chicken and Dijon sauce. Drizzle with
Preheat oven to 425\u00b0F. Line a baking tray with parchment paper.
Place pumpkin on prepared tray. Lightly coat with oil and sprinkle with 1 tsp dukkah. Bake for 25 mins, or until tender. Mash roughly with a fork. Top sourdough with pumpkin, baby spinach and smoked chicken breast. Combine macadamia oil with remaining dukkah and drizzle over top.
Preheat oven to 400\u00b0F. Toss sweet potato in olive oil. Place in a baking dish and season to taste. Bake for 15-20 mins, until tender.
In a large bowl, combine mesclun, chicken, hard-boiled eggs and prosciutto. Top with sweet potato.
Meanwhile, place Parmesan, egg yolks, vinegar, Worcestershire sauce, garlic and tabasco in a food processor. Process until smooth. With the motor running, gradually add olive oil and process until combined. Season to taste. Drizzle over salad just before serving.
Cut the end off the endives and separate the leaves, discarding the large outer ones. Wash and dry the leaves.
Just before serving, divide chicken between the leaves and top each with a spoonful of cranberry sauce. Sprinkle with the walnuts and chives.
Combine chicken, celery, tomatoes, spinach, eggs, onions and almonds in a large bowl and toss gently to combine.
Crush cumin seeds finely using a mortar and pestle. Combine with mayonnaise and lemon juice then drizzle over salad. Serve.
emon-infused oil. Season. Add chicken and toss to combine. Spoon
Preheat oven to 350\u00b0F. Arrange tortilla wedges on a baking tray lined with parchment paper. Sprinkle with Parmesan and bake for 4-5 mins, or until golden brown. Let cool. Meanwhile, crisp prosciutto in oven for 3-5 mins.
Combine prosciutto, salad greens, chicken, blue cheese, pear and pecans in a large serving bowl. Whisk together olive oil and vinegar. Season then pour over salad and toss to combine.
Serve salad topped with Parmesan crisps.
Spread cranberry sauce over 4 slices of bread. Top with chicken, spinach and mozzarella. Top each with a second slice of bread.
Preheat a sandwich press. Lightly spray or brush each side of bread with olive oil then cook in sandwich press for 2-3 mins, or until bread is toasted and cheese is melted. Serve with green salad.
Preheat oven to 400\u00b0F. Combine potatoes with oil in a baking dish. Season to taste. Bake for 25-30 mins, or until golden and tender. Let cool slightly.
Meanwhile, in a large bowl, combine chicken, arugula and pecans. Add cooled potatoes. Store in an airtight container in the fridge.
To make the aioli, in a small bowl, whisk together all ingredients. Season to taste. Store in the fridge. Drizzle aioli over salad just before serving. Toss gently.