For extra flavor and heat add in a seeded and finely chopped jalapeno

Yield 13 fritters

INGREDIENTS:

1 (15-1/4 ounce) can corn kernels, drained

1 cup finely chopped cooked chicken

1 egg, slightly beaten

1/2 cup milk

3 tablespoons butter, melted

1 teaspoon seasoning salt

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon cayenne pepper

fresh ground black pepper, to taste

oil ( for frying)

INSTRUCTIONS:——————————————–

Cooking times stated is for a 3-pound or a little more whole chicken cooked on an outdoor gas grill set to medium heat

Adjust cooking time for a larger chicken, no matter what size the chicken is a meat thermometer inserted in the breast should read 180 degrees, temperature not time is your guarantee to perfectly cooked chicken!

Servings 3-4

INGREDIENTS:

1 (3 pound) whole chicken

1 prepared recipe for Kitten’s Chicken Brine

oil, as needed

seasoned salt (as desired but use sparingly or omit completely, the brine is salty enough)

fresh ground black pepper (use amount desired)

garlic powder (use amount desired)

1 can beer

INSTRUCTIONS:————————————–

Place the prepared brine in a large bowl.

Add in the whole chicken turn to coat in the brine finish turning with breast side facing down.

Refrigerate 8-24 hours turning the chicken breast side up halfway through brining time.

When ready to grill rinse chicken thoroughly in cold water.

Lightly brush the chicken with oil then season with spices.

On a 2 burner barbecue, light one burner and set it to medium heat.

Open the can of beer and pour out about 1/4 cup.

Make three more holes in the top of the can.

Remove the chicken from the brine then rinse in cold water.

Slide the chicken with the legs pointing down onto the can (the ends of the drumsticks should touch the bottom of the can and the chicken should stay upright on the can).

Put the chicken and can over the unlit burner and use the legs to help keep the chicken upright.

Close the barbecue lid.

Grill for 45 minutes then turn the chicken 180 degrees to ensure even heating.

Close the lid and continue cooking for another 45 minutes or until a meat thermometer inserted in the breast reads 180F (83C).

Remove the chicken and the can from the barbecue and put them on a plate so that the can remains upright then tent loosely with foil and let stand for 15 minutes.

Gently lift the chicken off he can and put the chicken on a cutting board (I use a heat proof oven mit for this)

NOTE; the can and liquid will be very hot so take care not to burn yourself.

Throw out the can and liquid.

Cut the chicken into portions and serve.

Posted on www.recipezazz.com

Yield 6 cups

INGREDIENTS:

1/4 cup kosher salt (no substitutes)

1/4 cup brown sugar, packed

6 cups room temperature water

5 black peppercorns (optional)

6 garlic cloves, sliced into thirds (do not mince or chop)

INSTRUCTIONS:———————————————————-

In a bowl mix together the brown sugar and kosher salt in water until thoroughly mixed (no granules should remain in the water).

Add in peppercorns and garlic slices.

Pour the mixture over chicken pieces or whole chicken (for a whole chicken place breast-side down, then turn breast side up half way through brining time)

Soak the meat for 8-24 hours.

Wash meat thoroughly under cold water before cooking.

Posted on www.recipezazz.com

Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10

INGREDIENTS:

1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional

INSTRUCTIONS:————————————————

If you don’t like spicy omit the cayenne and hot sauce

Servings 8

INGREDIENTS:

1-1/2 cups all-purpose flour

1/2 cup yellow cornmeal

1/4 cup cornstarch

3 teaspoons seasoned salt

1 tablespoon garlic powder

2 teaspoons paprika

1 teaspoon dried thyme

1/2 teaspoon cayenne (can use more or less)

1 teaspoon fresh ground pepper

2 large eggs

1 tablespoon hot sauce (or to taste)

1/4 cup water

2 whole fryer chickens, cut up

oil, for skillet frying

INSTRUCTIONS:—————————————–

In a shallow bowl combine the flour with next 9 dry ingredients.

In a shallow bowl lightly whisk the eggs then whisk in the hot sauce water until well combined.

Dip chicken pieces in egg mixture, then coat in the flour mixture.

Place all the coated pieces on a rack and allow to sit for 20 minutes.

In a heavy skillet heat about 1-1/2 inches of oil to 375 degrees F.

Fry/brown chicken a few pieces at a time for 3-5 minutes on each side or until golden and crispy (chicken should not be cooked completely).

Transfer the browned chicken on a large greased baking sheet.

Bake uncovered in a preheated 350 degrees F oven for 25-30 minutes or until chicken is cooked thoroughly.

You will also find this recipe on Recipezazz.com

I make this salad often in the summer season using leftover grilled chicken and my own Italian dressing recipes, I have a few great Italian salad dressings recipes posted here on the site anyone will work fine for this recipe,  bottled will work fine but homemade is always better to use, it will improve the flavor of your salad big time!

Cubed mozzarella or provolone cheese or freshly grated Parmesan cheese may be substituted for the feta, well drained canned sliced black olives or Greek Kalamata olives are a great addition to add in also

To save time (and this is what I most always do)  a day ahead, prepare the dressing  then refrigerate, in a bowl combine the cooked pasta along with the chicken and feta cheese, toss, cover and refrigerate until ready to use the following day, before serving mix in the lettuce, tomatoes and dressing, this will save you a ton of time!

Some ingredients have no amounts listed, you can just use as much as you like

Servings 4-6

INGREDIENTS:

3 cups uncooked bow tie pasta (or use as much as you like)

1 head lettuce, chopped (or can use two romaine hearts, torn into pieces, I do not recommend using the outer leaves of the romaine for this salad, the hearts will hold up better with the weight of the pasta)

grape OR cherry tomatoes, halved

1 medium red onion, chopped

cubed cooked chicken (use as much as you like)

finely crumbled feta cheese (use lots!)

prepared Italian salad dressing (use as much as you like I would suggest to start with 1/2 cup and add in more to taste)

salt and fresh ground black pepper to taste

INSTRUCTIONS:—————————————————-

Cook pasta according to package directions; drain and rinse in cold water (drain very well) then transfer to a large bowl.

Mix in romaine lettuce, chicken, onion, tomatoes and feta cheese.

Drizzle with dressing and toss to coat, then season with salt and pepper to taste.

After mixing allow the salad to sit at room temperature for about 20 minutes before serving or refrigerate for 1 hour.

If you find that the salad is dry after removing from refrigerator then mix in some vegetable or canola oil.

You will also find this recipe on Recipezazz.com

If you do not want to pound the breads thin, brown the breaded breasts on both sides in oil, transfer to a baking sheet then bake 350 degrees F for 35-40 minutes depending on how large the chicken breast is

Yield 6 cutlets

INGREDIENTS:

1/2 teaspoon cayenne pepper (or to taste)

1 tablespoon garlic powder, or to taste

1-1/2 teaspoons onion powder

1 teaspoon ground black pepper

1-1/2 teaspoons seasoned salt

1 teaspoon paprika

1/2 cup dry bread crumbs

1 cup all-purpose flour

1/2 cup milk (or can use buttermilk)

1 tablespoon Frank’s Red Hot sauce (can use more)

2 eggs, lightly beaten

6 skinless, boneless chicken breasts, pounded to about half the size

oil for frying, as needed

INSTRUCTIONS:—————————————————–