This also works well with cooked chopped chicken

Servings 4-5

INGREDIENTS:

1 (1 ounce) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

1 (8 ounce)  package cream cheese, softened

1 cup light cream (or whole milk)

1 garlic clove, minced

1 (12 ounces) package dry rotini pasta (can use penne in place of rotini)

1 cup frozen peas (or can use corn)

1 (12 ounce ) can chunk light tuna in water, drained (hand-squeeze out excess moisture)

fresh grated Parmesan cheese (use as much as you like)

fresh ground black pepper to taste

INSTRUCTIONS:———————————————

Cook the pasta according to package directions; drain, transfer to a bowl and set aside.

In a blender or processor, combine seasoning mix with the light cream or milk and cream cheese and garlic until smooth.

In a large skillet, combine the pasta, peas, tuna, and dressing mix; cook stirring constantly over medium heat until heated through.

Mix in Parmesan cheese (use as much as you like) then season with fresh ground black pepper to taste.

You will also find this recipe on www.recipezazz.com

You will also find this recipe on Recipezazz.com

This is for serious garlic lovers and the chicken bakes out so moist and tender!

Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is only optional, double all ingredients for more than four breasts and adjust the amount of garlic to suit taste, for the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly

1/3 cup butter, melted

2 tablespoons minced garlic ( can use more or less)

2 teaspoons garlic powder, divided (garlic lovers can use more)

1/2 teaspoon seasoning salt

3/4 cup dry bread crumbs

1/2 cup finely grated cheddar cheese

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon ground black pepper (or to taste)

1/4 teaspoon cayenne (or to taste)

4 boneless skinless chicken breasts

shredded cheddar cheese ( optional and use any amount desired, or can use shredded mozzarella cheese)

INSTRUCTIONS:————————————————-

Preheat oven to 350 degrees F (oven rack to lowest position).

Place a rack into a baking dish.

In a bowl combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and seasoned salt.

In another bowl combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder, coarse ground black pepper and cayenne

Dip chicken in butter mixture; then in crumb mixture pressing down with fingers to adhere the coating to the chicken.

Place coated chicken on the rack.

Bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time.

Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional).

Taken from my “Favorites” folder!

Yield about 2-1/2 quarts

INGREDIENTS:

1/3 cup all-purpose flour

1 envelope taco seasoning mix, divided (can use 2 packages for more flavor if desired)

1 tablespoon garlic powder

1 pound boneless skinless chicken thighs, cut into 1-inch cubes

oil, as needed

1 medium onion, chopped

1 to 2 jalapeno pepper, seeded and finely chopped

6 garlic cloves, minced

3 cups  low-sodium chicken broth (or half broth and water)

1 (15 ounce) can black beans, rinsed and drained

1 (14-1/2 ounce) can Mexican stewed tomatoes, undrained

1 (11 ounce) can Mexicorn, drained (can substitute black beans)

1 cup uncooked instant rice (white or brown)

1 (4 ounce)can chopped green chilies

1(11 ounce) can condensed nacho cheese soup, undiluted

1 tablespoon fresh lime juice, or to taste

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese and sour cream (optional)

INSTRUCTIONS:———————————————

In a large resealable plastic bag combine flour and 2 tablespoons

taco seasoning mix and garlic powder; add chicken cubes, seal bag and shake to coat.

In a large saucepan heat oil over medium heat (use enough oil to coat the bottom of the saucepan) .

Add in chicken saute tossing on all sides until just lightly browned; remove to a bowl and keep warm.

In the same pan saute onion and jalapeno until tender; add garlic, cook 1-2 minutes

longer.

Stir in the broth, beans, tomatoes, corn, rice, green chilies and remaining taco seasoning; bring to a boil,  reduce heat simmer uncovered for about 10-15 minutes or until rice is tender.

Stir in the  condensed cheddar soup  lime juice and chicken, then season with seasoned salt and pepper to taste; heat through over medium-low heat for about 10 minutes.

Ladle into bowls then top with cheddar cheese and a dollup sour cream.

You will also find this recipe on www.recipezazz.com

One jar of medium or mild salsa drained will work well in place of the drained tomatoes with chilies for the chicken mixture

Yield 6 Enchiladas (you may get one or two more depending on the amount of filling)

INGREDIENTS

2 (10-ounce) can diced tomato and green chiles (drain only one can, see instructions)

4 cups chopped cooked chicken

1 (8-ounce) package cream cheese, very soft

1 teaspoon ground cumin (can use more)

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper, or to taste

5 green onions, chopped

seasoned salt and fresh ground black pepper, to taste

2 cups sour cream

6 to 8 (12-inch) flour tortillas

1-1/2 cups shredded Cheddar or Monterey Jack cheese

INSTRUCTIONS:———————————————

Make this as spicy as you like by adjusting the hot sauce and/or the cayenne, if using bone in skin on chicken breasts then first cooking will need to be increased

Serve with cooked rice or mashed potatoes

Servings 4

INGREDIENTS:

1/4 cup butter, cut into pieces

4 skinless boneless chicken breasts

1/2 cup all-purpose flour

1 teaspoon cumin

1/2 teaspoon cayenne pepper, or adjust to heat level

1-1/2 teaspoons garlic powder

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

1-1/4 cups buttermilk, divided

2 teaspoons Louisianna hot sauce (can use more)

1 (10 3/4 ounce.) can condensed cream of mushroom soup

1 (4.5-oz.) can chopped green chiles

1-1/2 cups shredded Monterey Jack cheese (or can use cheddar cheese)

INSTRUCTIONS:——————————————

Serve this with a crusty loaf of bread

Servings 4-6

INGREDIENTS:

oil, as needed

1 pound boneless chicken thighs, sliced into fourths ( skin left on or removed, chicken breast is not recommended)

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (optional)

4 large garlic cloves (can use more) 

1 teaspoon crushed chili flakes (or adjust to heat level)

2 teaspoons ground cumin, or to taste

2 (15 ounce) cans white beans, rinsed and drained

1 (14-1/2 ounce) can chicken broth

2 (4 ounce) cans chopped green chilies

seasoned salt and fresh ground black pepper, to taste

1/2 to 3/4 cup heavy (33-35%) whipping cream

sour cream, as needed

fresh grated Parmesan cheese

INSTRUCTIONS:——————————————

In a medium pot heat oil over medium-high heat (use enough oil to coat the bottom of the skillet).

Add in the chicken; lightly brown on all sides; remove to a plate.

Add in onion and jalapeno; cook for about 3 minutes or until just softened.

Add in garlic, chili flakes and cumin; cook stirring for 2 minutes.

Add the beans, broth, green chilies and whipping cream; bring to a boil stirring constantly.

Add the browned chicken back to the pot.

Reduce heat to low and simmer uncovered for about 45 minutes, seasoning with salt and pepper about halfway through.

Remove from the heat; stir in sour cream until blended (start with 2 tablespoons and add in more until you have reached desired amount).

Ladle into bowls, then top with Parmesan cheese.

You will also find this recipe on www.recipezazz.com

You may never cook chicken again without using this brine first, it will produce the most flavorful juicy moist chicken you will ever have, it’s a must for chicken and turkey breasts, and makes the best fried chicken on this planet!

Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 24 hours

Amounts listed enough to cover about 4 pounds chicken pieces and may be doubled, I strongly suggest not to omit the cumin it really brings out so much extra flavor without being overpowering

INSTRUCTIONS:

1 quart buttermilk

1 small onion, finely chopped

6 garlic cloves, quartered (or use 2-3 teaspoons garlic powder)

2 tablespoons kosher salt

2 tablespoons sugar

1 teaspoon cumin (can use up to 1 tablespoon which is what I use)

1-1/2 teaspoons fresh ground black pepper

INSTRUCTIONS:———————————————

1. In a large bowl mix or whisk the buttermilk, onions, garlic, salt, sugar, cumin and black pepper until the sugar and salt is completely dissolved.
2. Rinse the chicken in cold water and pat dry with paper towels.
3. Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
4. Cover and refrigerate for a minimum of 24 hours (turning the chicken once in the brine during chilling time to evenly coat in the brine).
5. Before cooking the chicken rinse slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
6. Grill or oven-bake as desired.

You will also find this recipe on www.recipezazz.com