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
1. Boil chicken breasts until fully cooked, Shred and put in bowl with jar of wing sauce.
2. Spread Cream Cheese in bottom of 9x13 pan.
3. Pour jar of bleu cheese over cream cheese.
4. Spinkle half bag of mozzerella over bleu cheese.
5. Spinkle chicken mixture over pan.
6. Spinkle the rest of mozzerella over chicken.
7. Bake on 375 until Mozzerella is melted..
8. Scoop with chips!!!!
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.
Preheat oven @ 350 degrees.
Blend chicken, softened cream cheese, ranch dressing, chicken wing sauce and 3/4th the shredded cheese together with mixer (or by hand if you prefer chunkier chicken dip). Spread mixture in a 9\"x13\" baking dish. Sprinkle remaining shredded cheddar across top. Bake uncovered for 1/2 hour. Serve with Tostino's Scoops or chip of your choice.
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.
Disjoint chicken wing and discard boney tips.
Arrange meatier wing parts in shallow baking pan.
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
Combine all ingredients except butter and chicken. Dip chicken in melted butter. Coat with crumb mixture. Place chicken on greased baking sheet. Bake in preheated 350\u00b0 oven 35 to 40 minutes or until golden brown.
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.