Chicken on a Bun

1 sm. onion – chopped
3 cloves garlic – minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12″ flour tortilla
1 cup canned refried beans
non-stick cooking spray – as needed

-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13″ X 9″ X 2″ baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.

Notes : Serve with sour cream and guacamole.

Serves : 8
Prep. Time : 0:45

2 1/2 lbs. chicken wing pieces
4 cloves garlic – chopped
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup honey
2 Tbls. soy sauce
1 1/2 tsp. ground cinnamon
1 tsp. thyme
1/2 tsp. ground ginger
1/2 tsp. dry mustard

-Combine all ingredients in a plastic zipper bag and refrigerate for 2 hours, kneading every 30 minutes.
-Remove wings from bag and place on a hot grill.
-Cook wings for 10 minutes on one side, then turn and baste with the marinade.
-Continue cooking 10 minutes.

Serves: 6
Prep. Time: 2:30

2 cups Bullseye® BBQ Sauce
1/2 cup honey
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
20 chicken wings AND/OR drummets

-In a shallow dish, combine flour, salt, and pepper.
-Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture.
-In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm.
-Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
-Drain chicken on brown paper bags.
-Immediately toss fried chicken with BBQ sauce mixture.

Serves: 4
Prep. Time: 0:45

1 cup all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
20 chicken wing segments
1/2 cup butter OR margarine
1/2 cup hot sauce (see Notes, below)

-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top.
-Deep-fry chicken, 8 – 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon.
-Repeat with remaining chicken.

Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce.

Serves: 4

Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don’t stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Serve on flour tortillas with cheese, guacamole, sour cream, tomatoes, and lettuce.

SERVES 4

For the marinade
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Meat
1 lb boneless skinless chicken breast

Vegetable sauce
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil

Vegetables
1 large Spanish onion, sliced thin
1/2 green pepper, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin

Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, black pepper and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.

Discard leftover marinade.
Grill meat over medium flame 4-5 minutes on each side.
Cut meat into thin strips.
Set aside and keep warm.
Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.
set aside.
cook onion and peppers in oil until brown.
remove from heat.
pour reserved mixture over onions and peppers.
combine meat, onions, and peppers.

THIS RECIPE ONLY MAKES 1 SANDWICH. You can double, triple, quadruple, etc… the recipe, but fry the chicken one at a time.

Oil for frying
1/2 c. flour
1/2 t. salt
1/2 c. milk
1 b/s chicken breast
1 hamburger bun
1 leaf green leaf lettuce
2 tomato slices
1 red onion slice (if it’s strong, only use a few rings)
2 T. hot sauce
Bleu cheese dressing

Heat just enough oil to cover chicken (350°F). Stir together flour & salt. Pound chicken flat. Dip chicken in milk, then flour. Dip in milk again, then flour again. Refrigerate chicken for 10-15 min. Fry chicken in oil for 10 min. or til golden brown. Drain on paper towels. Toast or grill the face of the bun. Put chicken in a plastic bowl with a lid. Pour hot sauce in bowl, put lid on and shake gently to coat. Put chicken on bun and top with lettuce and tomato. Serve open face, with bleu cheese dressing on the side.

2 pounds chicken breast fillets, cut into 1 inch cubes
8 scallions, cut into 1 inch lengths
soaked bamboo skewers

Yakitori Sauce (makes 2 cups):

6 tablespoons sake, or sherry
3/4 cup soy sauce
3 tablespoons Mirin
2 tablespoons granulated sugar

Preparation

Combine the sauce ingredients in a saucepan and bring to the boil.

Thread the five pieces of chicken and four pieces of scallion, alternatively onto soaked skewers and brush with the yakitori sauce. Grill, basting regularly, until thoroughly cooked to an internal temperature of 160 degrees.

Yield: 4 Servings

Ingredients

1 4 skinless boneless chicken
: breast halves

Instructions

1 lg Onion
2 md Zucchini
2 c Mushroom
2 TB Vegetable Oil
6 TB Soy Sauce
4 TB Butter
: Salt
: Pepper
2 ts Lemon Juice
3 ts Sesame Seeds
6 c Bean Sprouts
: Mustard Sauce
: Ginger Sauce

Slice chicken, onion, zucchini and mushrooms into bite-size pieces.
Spread 1 tbsp oil in a large frying pan over medium high. Spread
another tbsp oil in another pan over medium high heat. Begin by
sauteing the sliced chicken into one of the pans. Add 1 tbsp soy
sauce, 1 tbsp butter and a dash of salt and pepper to the chicken.
Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1
tbsp butter and a dash of salt and pepper. Saute the vegetables as
long as the chicken is cooking, being sure to stir both pan often.
When the chicken has sauteed for about 2 minutes or when it appears
white on all sides, slide the meat to one side of the pan, pour lemon
juice on it, then add the mushrooms to the other side of the pan.
Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp
butter plus a dash of salt and pepper. Continue to stir both pans.
After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp
sesame seeds over the chicken, then mix the chicken with the
mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates
next to 4 even portions of the vegetables from the other pan. Pour
the bean sprouts into the same pan in which you cooked the vegetables
and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a
dash of salt and pepper. Cook the sprouts for only a minute or two,
or until they have tenderized. Just before you serve the sprouts,
sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the
chicken and vegetables with mustard sauce and ginger sauce on the
side.

Recipe By : Top Secret Restaurant Recipes by Todd WIlbur

Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon Mustard
1/8 teaspoon sesame oil

Salad
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 skinless chicken breast half
2 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an electric mixer.
Put dressing in refrigerator to chill while you prepare the salad.
In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Cut chicken breast into 4 or 5 long strips.
Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
Fry each chicken finger for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle sliced green onion on top of the lettuce.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks.
Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing drizzled over it or on the side.

SERVES 2