Creamy Pasta with Leftover Turkey and Peas

Creamy Pasta with Leftover Turkey and Peas  transforms your leftover turkey into a juicier, more delicious meal everyone will enjoy.

INGREDIENTS 

8 ounce package fettuccine pasta or wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes
3 cups skinless, boneless leftover turkey, chuncked
1 small onion, cut into wedges
1/4 teaspoon ground black pepper
1 Tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup white dry cooking wine
1/4 teaspoon sea salt

Shredded Parmesan cheese

DIRECTIONS

Cook pasta according to package directions, adding peas to water with the pasta.

Drain pasta and peas, return to saucepan.

Meanwhile, pour  tomatoes (do not drain) in a food processor cover pureed. 

Set tomatoes aside.

Cut leftover turkey into bite-size chunks.

In a large skillet add olive oil and brown turkey lightly.

Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.

Reduce heat, and pour blended tomatoes and turkey (or chicken) broth in the skillet. 

Simmer about 6 to 8 minutes or until liquid is reduced by half.

Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.

Pour sauce over pasta mixture and mix gently to coat. 

Dish servings into bowls and sprinkle with Parmesan cheese.

Easy Chicken Recipes

Easy Chicken Recipes


Creamy Pasta with Chicken and Peas
Crispy Cheddar Chicken

Baked Crispy Chicken
Ranch Encrusted Chicken Breast
Pineapple Glazed Chicken
Potato Chip Chicken Casserole
Divine Skillet Chicken
Parmesan Chicken Fingers with Dipping Sauce
Chicken Enchiladas
Chicken and Dumplings
Guisado de Pollo (Chicken and Potato Stew)
Spicy Pepsi Chicken
Ranch Encrusted Chicken Breast
Baked Crispy Chicken
Chicken Enchilada Soup
Shake & Bake Crispy Chicken
Florentine Salad with Grilled Chicken
Turkey and Sausage Jambalaya
Chili's Bold & Spicy Monterrey Chicken
Chicken Lasagna with Mushrooms
Bourbon Chicken
Olive Oil Garlic Chicken
Chicken Nacho Dinner
Chicken and Broccoli Casserole 
Honey Baked Chicken
Chicken, Sausage and Peppers
Spicy Chicken and Kielbasa Couscous
Pineapple Sweet and Sour Chicken

Easy Chicken Marsala

Bourbon Street Chicken

Bourbon Chicken is a tangy-sweet marinade flavors of chicken on the grill. 

Ingredients 4 skinless boneless chicken breasts, legs, or wings                       1 teaspoon  ground ginger 2 ozs. soy sauce 2 Tablespoons minced onion 3/4 cup dark brown sugar (packed) 3/8 cup Wild Turkey Bourbon 1/2 teaspoon garlic powder Directions Place chicken breasts in a 9x13 inch baking dish.  In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder.  Mix together and pour mixture over chicken.  Cover dish and place in refrigerator. Marinate overnight. Preheat oven to 325 degrees F. Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

North Carolina Barbecue Wings

The combination "North Carolina Barbecue Wings" is sweet and tangy flavors brings out the absolute best in grilled or smoked pork or poultry.

Ingredients

1 cup prepared yellow mustard

1/2 cup sugar

1/4 cup light brown sugar

3/4 cup cider vinegar

1/4 cup water

2 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne

1/2 teaspoon soy sauce

2 tablespoons butter

1 tablespoon liquid smoke (hickory flavoring)

Directions 

Sauce

Melt butter in a medium sauce pan,

Add all the ingredients.

Mix well.

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool.

Grilling

Combine marinade ingredients in a large mixing bowl. 

Add wings, toss to coat. 

Cover with plastic wrap and allow to marinate in refrigerator for 4-8 hours.

Preheat grill for high heat.

Place wings on grill. 

Cook for 5 minutes per side.  

Reduce heat to medium and continue cooking for additional 20-25 minutes. 

Baste wings with remaining marinade during first half of cook time. 

Grill wings for 15-20 minutes, turning occasionally. 

When done, remove from grill and serve immediately.

Kansas City Spicy BBQ Wings

This traditional "Kansas City Spicy BBQ Wings" is a thick sweet sauce with a touch of heat to give it a little kick. Easy barbecue wings recipe. 

Ingredients

3 pounds chicken wings

1 cup ketchup
1/4 cup water
1/4 cup vinegar
2/3 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne

Directions 

Sauce

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool.

Grilling

Combine marinade ingredients in a large mixing bowl.

Add wings, toss to coat.

Cover with plastic wrap and allow to marinate in refrigerator for 4-8 hours.

Preheat grill for high heat.

Place wings on grill.

Cook for 5 minutes per side. 

Reduce heat to medium and continue cooking for additional 20-25 minutes.

Baste wings with remaining marinade during first half of cook time.

Grill wings for 15-20 minutes, turning occasionally.

When done, remove from grill and serve immediately.

BBQ and Grilling

BBQ and Grilling Recipe

Pork Recipes

Beef Recipes

Seafood Recipes

Lamb Recipes

Poultry Recipes

Vegetable Recipes

Ultimate Watermelon Barbecue Sauce with Bacon

Ultimate Watermelon Barbecue Sauce with Bacon is out of the ordinary but it is out of the world delicious! Great for beef or ribs especially on the grill but also good to marinade.

Ingredients

1 slice bacon

1 bunch fresh thyme

1/4 cup Extra-virgin olive oil

1/2 onion, chopped

3 garlic cloves, chopped

2 1/4 cups ketchup

1/2 cup brown sugar

1/2 cup molasses

2 tablespoons white wine vinegar

1 tablespoon dry mustard

1 teaspoon ground cumin

1 teaspoon paprika or smoked paprika
Freshly ground black pepper

1 mini-seedless-watermelon; rime removed, diced

Directions

Put all the ingredients in a blender and puree in until smooth and creamy.

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool and it is ready to use.

Ultimate Barbecued Chicken

Start out with flavorful one whole chicken split in half brine it to make them extra juicy and then take it over the top with this homemade smoky-sweet Ultimate Barbecue Sauce.

Ingredients

Brine

2 quarts water

2 cups kosher salt
1 cup brown sugar
4 garlic cloves; minced
4 sprigs fresh thyme; minced
1 whole chicken

Sauce

Use the recipe for Ultimate Watermelon Barbecue Sauce 

Directions

Brine

In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the chicken, cover the pot or the seal bag, and refrigerate 2 - 24 hours.

Grilling

Preheat a grill pan or an outdo or gas or charcoal barbecue to a low heat. 

Take a few paper towels and fold them several times to make a thick square. 

Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. 

Take the chicken out of the brine, pat it dry on paper towels. 

Wrap chicken in foil.

Cook the chicken for 45 minutes or until done.

Remove chicken from the foil brush a coat of the sauce over every inch of the chicken.

Cook for 10-15 then turn.

Basting the chicken for a second time half way through remaining cooking time.

Cook for 10-15 then turn.

Remove from the grill.

Place on a serving dish.

Pour the remainder of the sauce over the chicken.

Serve.

St. Louis Barbecue Sauce

The combination of sweet, tangy, and spicy flavors brings out the absolute best in whatever you are barbecuing, grilling, or smoking. 

Ingredients

2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/2 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon onion powder
1 tablespoon garlic powder
3/4 teaspoon cayenne

Directions

Combine all ingredients in a saucepan over a low heat. 

Stirring occasionally and simmer for 20 minutes. 

Sauce should be thin, but not watery. 

Allow to cool. 

Store in an airtight container and refrigerate. 

Sauce is better if allow to sit for a day.

Roman-style Chicken

"Roman-style Chicken" is so delicious and simple to make in a crock pot.

Ingredients

6 skinless boneless chicken breast halves

4 skinless chicken thighs, with bones

1 1/4 teaspoon Sea Salt

1 teaspoon freshly ground black pepper

1/4 cup extra olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4 ounces prosciutto, finely chopped

3 cloves garlic, minced

1 (15-ounce) can diced tomatoes

3/4 cup White Cooking Wine

1 Tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

2 cups chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with salt and pepper. 

In a heavy, large skillet, heat the olive oil over medium heat. 

Then cook the chicken until browned on both sides. 

Remove from the pan and place in crock pot.

In the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. 

Add the garlic and cook for 2 minute. 

Add the tomatoes, wine, and herbs. 

Using a wooden spoon, scrape the browned bits off the bottom of the pan. 

Add the stock, and bring the mixture to a boil remove from heat and pour into the crock pot.

Cook on low 6 - 8 hours on high 2 - 4 hours.

Stir in the capers and the parsley.

Serve over rice or pasta.

Honey Baked Chicken

"Honey Baked Chicken" is absolutely delicious! The chicken is nicely caramelized and tender and you'll love spooning the sauce over rice.

Ingredients

3 to 4 pounds chicken parts
1/2 cup butter, melted
1/2 cup honey
1/4 cup yellow mustard
1/3 cup white wine vinegar
1 Tablespoon fresh garlic; minced
1 teaspoon fresh thyme; minced
1 teaspoon fresh pineapple sage; minced

Directions

In a medium bowl; combine butter, honey, mustard, vinegar, garlic, thyme and sage. 

Mix well to blend all the ingredients.

Pour sauce over chicken in an ungreased baking dish.

Bake at 350 degrees F for 1 1/4 hours, basting every 15 minutes.

Classic Smokey Ripped Flesh On A Roll

Now you don't have to go to Hell to indulge in a classic treat...This “Classic Smokey Ripped Flesh On A Roll and Chips” recipe is melt in your mouth good!

Ingredients

1 whole  precooked rotisserie chicken
10  sandwich rolls 
4 (1-ounce) slices Cheddar cheese, mild or sharp
1 cup chicken stock

2 cups of our Kansas City BBQ Sauce

Sauce 
1 large yellow onion, chopped
6 garlic cloves, peeled and diced
1 Tablespoons Chipottle Chile Powder
1 Tablespoon tomato paste
2 Tablespoons Dijon Mustard
3/4 cup apple cider vinegar
1 teaspoon  paprika 
1/3 cup Heinz Ketchup 
2 drops liquid smoke
2 teaspoons Worcestershire Sauce
1/4 cup brown sugar
1 pinch sea salt
1/4 teaspoon ground cloves
2 Tablespoons Grandma's Molasses

Directions

Puree all of the sauce ingredients in a blender until smooth. 

Remove all the skin from the chicken.

Pull all the meat off the bones and place in a large bowl.

Pour puree sauce over the chicken and mix well.

Cover and marinate the chicken in the sauce overnight or for several hours before cooking.

After marinating the chicken in the sauce pour the mixture into the crock pot. 

Add chicken stock, mix well.

Cook on low heat for 4 to 6 hours or on high for 2 to 3 hours.

Remove from heat and let cool down in the sauce. 

When cooled, remove the chicken from the sauce and shred into small pieces. 

Set aside.

Reduce the sauce by two thirds. 

Add the chicken back to the sauce. 

Serve hot over open-face rolls or  hamburger buns topped with cheese and BBQ sauce.

Add our Homemade British Chunky Chips .