How To Make A Perfect Turkey Recipe

Once again, Chef Keith Snow shows us how to prepare a delicious recipe. Just in time for the US Thanksgiving holiday, his Perfect Turkey recipe guarantees (pretty much!) that you'll prepare a moist and tasty bird. And although Thanksgiving isn't celebrated around the world... perfectly roasted turkey is!

In this video... Chef Keith makes a turkey breast which is great for small families who aren't big on dark meat. I hope you enjoy!

Always Enjoy!

Southern Fried Chicken Recipe

This Southern Fried Chicken recipe is a winner anytime. As a matter of fact, one of those winning times is Sunday afternoon with a bowl of potato salad and mustard & turnip greens on the side... YUM!

Always Enjoy!

Lemon-Curry Roasted Chicken

This Lemon-Curry Roasted Chicken recipe is loaded with flavor and super-easy to make.

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Creamy Chicken and Scone Bake Recipe

I just love OnePotChef! This is his first video and the Creamy Chicken and Scone Bake recipe looks sooo delicious. This recipe will really come in handy on a cold, blustery night when you feel like you need a little comfort food. I hope that you enjoy!

Always Enjoy!

Grilled Buffalo Chicken Strips

This recipe is fast, easy, and definitely YUMMY... I hope you enjoy!

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Spicy Garlic Chicken & Veggie Kabobs

This delicious recipe for chicken and veggie kabobs was requested by Jamie. It’s summer and the grill is hot and waiting! I hope you enjoy!

Your Ingredients: (serves 4)

8 to 12 fresh cloves garlic
2-cups Italian dressing, divided
salt, to taste (but you probably don’t need any with the Italian dressing)
3 T crushed red pepper flakes
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 large zucchini, peeled and cut into 1/2-inch slices
12 cherry tomatoes, halved
1 yellow squash, peeled and cut into 1/2-inch chunks
1 large red bell pepper, cut into 1/2-inch chunks
2 or 3 ears of corn, cut into 2-inch pieces
Portabella mushrooms, cut into 1-inch pieces
your favorite dipping sauce

IN a food processor, blend the garlic, 1-cup Italian dressing, salt, and red pepper flakes for about 1 minute.

ADD chicken and vegetables to a large bowl. Pour the processed garlic mixture and the remaining 1-cup Italian dressing into the bowl and make sure that all ingredients are well coated. Refrigerate for about 2 hours, stirring occasionally.

PREPARE your grill and heat coals to medium-hot. If you are using bamboo skewers, soak them in water 20 minutes before threading.

DRAIN marinated chicken and veggies; reserve some marinade for basting.

IN a small saucepan, heat the reserved marinade over medium-high heat. When it begins to boil, reduce heat and simmer for about 10 minutes.

ALTERNATELY thread veggies and chicken onto skewers leaving a small space between each piece.

GRILL over medium-hot coals 4 to 6-inches from heat until chicken is thoroughly cooked and veggies are crisp tender, about 12 to 14 minutes, turning kabobs once and brushing with marinade occasionally.

SERVE over spicy yellow rice and dipping sauce on the side.

Always Enjoy!

Smothered Chicken For Tiffanye

This post is specifically for Tiffanye, but I thought that everyone would benefit.

Tiffanye's recipe request was for Smothered Chicken. Since it's already posted within this blog, I thought that I would bring the "search" feature to everyone's attention.

In the upper left-hand corner of your screen, there's a teeny, tiny orange box with a white "B" inside. Hey...I missed it too for the longest time! Next to it there's a search box with "Search Blog" button next to it.

Now I know that everyone's "search request" won't be found, that's why I have that little box there that asks for "Your Recipe Request." It is my intention to post recipes that you like, in addition to recipes that I think you may like.

So Tiffanye, click here to get your request for a delicious Smothered Chicken recipe.

And be sure to serve the Sinful Mashed Potatoes on the side!

Then go jogging for 3 hours and eat lettuce for 2 weeks...

Always Enjoy!

Tandoori Chicken Recipe

I've always enjoyed sampling recipes from different geographical locations in this huge, wonderful world we live in. Of course, there are many, many cuisines that I haven't had the pleasure of tasting. Fortunately though, this isn't one of them (although I use chicken breasts).

Let me know when you try this. Anna's instructions are also very easy to follow.

Note: If you'd like to accompany this fabulous dish with Anna's Spicy Lentil Curry recipe, CLICK HERE.

Always Enjoy!

Fast Cheap Recipe For Sizzling Hot Wings

If you’re a baby and can’t stand the thought of placing a hot, hot, hot chicken wing to your lips, just move on please. This recipe is not for you.

I don’t mean that you can’t eat these wings right after they come off of the grill because you need to let them cool down for a minute. I mean that these wings are hot, hot, and hotter even if they just came out of the fridge and are cold, cold, and colder. These wings are so hot that they’ll grow extra hair on your head or clear up those stuffy nasal passages or make your eyes water or make you feel like that extra hair is also growing inside your head or singe your eyelashes or clear up your neighbor’s head cold or send your dog running to the next county.

You’re not a baby are you?

SIZZLING HOT WINGS (serves adults)

Your Ingredients:

1-cup Louisiana hot sauce (or your favorite)
1-cup Lawry’s Louisiana Red Pepper Marinade
1-cup honey
1/4-cup Liquid Smoke
8 cloves garlic, crushed
4 scotch bonnet peppers, chopped (wear disposable gloves while handling these)
4-tablespoons fresh horseradish
2-inch piece of fresh ginger, grated
30 chicken wings (washed, tips discarded, and cut into halves at the joint to make 60 pieces; refrigerate until ready to use)

IN a large saucepan, combine all ingredients except chicken wings.

STIR well and simmer marinade for about an hour.

REMOVE from heat and allow marinade to cool to room temperature.

TAKE prepared wings from fridge and place them in a large glass bowl.

POUR marinade over wings and toss to coat every wing.

COVER with plastic wrap and refrigerate for at least 24 hours, turning occasionally.

FIRE up your grill to low heat and brush the grate with oil to prevent wings from sticking.

REMOVE chicken from the marinade and grill wings for about 1 hour, turning occasionally and frequently brushing wings generously with leftover marinade.

REMOVE from grill and place wings on a serving platter.

SERVE with celery sticks and blue cheese dip. Recipe follows.

Your Ingredients For Blue Cheese Dip:

2-cups sour cream
1/2-cup buttermilk
1/2-cup mayonnaise
2-tsp white wine vinegar
1-cup Maytag blue cheese, crumbled
1-tbsp freshly minced garlic
2-tbsp freshly minced parsley
2-tsp Worcestershire sauce
salt, to taste
freshly ground black pepper, to taste
2 green bell peppers
2 red bell peppers
8 ribs of celery, washed (halved lengthwise, then trimmed into 4-inch sticks)


PLACE blue cheese in a bowl and use a fork to crumble into cottage cheese consistency.

ADD all other ingredients EXCEPT BELL PEPPERS AND CELERY and blend well, until dressing is thick and creamy.

REFRIGERATE overnight.

WASH and slice tops off of the bell pepper stem area to make a serving bowl. Scoop and discard seeds and pulp and cut away the white part of the inside ribs by placing your paring knife into the opening. If the pepper is lopsided, just slice off a bit on the bottom side so it will stand upright.

FILL two peppers (1 red and 1 green) with celery sticks and the other two with blue cheese dip.

SERVE with plenty of ice water on the side!

Note: Leave me a comment if you really enjoyed my Sizzling Hot Wings and Blue Cheese Dip.

Always Enjoy!

Fast Easy Chicken Recipe For Sunday Dinner

This is my version of an old southern recipe for smothered chicken. Although simply delicious, it’s one of those recipes that you can only indulge in twice a year or you’ll be sure to be wearing the effects on your hips and quite a few middle parts. But who cares today? It’s summertime and the livin’ is easy…fish are jumpin’ and we’re havin’ a good time…your daddy’s good lookin’ and your mama’s…

Oh heck, there I go again…messin’ up those words. Oh well, you’ll have to finish the song the best you can ‘cause I’m headin’ on over to my computer to get the words down for this melt-in-your-mouth chicken recipe that’ll have you messin’ up your words too.


Your Smiling Chef Smothered Chicken (serves 4)

Your Ingredients:

1 frying chicken, washed and cut-up (you know I would rather have all breasts but that just wouldn’t be fair)
1 qt buttermilk (if you don’t have buttermilk, substitute 1 qt whole milk + 4 tablespoons of vinegar or lemon juice)
all-purpose flour (enough to coat chicken well)
1 cup vegetable oil, more or less depending on the size of your skillet (with lid) for frying
2 tbsp seasoning salt, or to taste (I use Lawry’s)
2 tbsp coarsely ground garlic powder with parsley, or to taste (Lawry’s again)
2 tbsp freshly ground black pepper, to taste
salt, to taste
1 large Vidalia onion, sliced or chopped
2 ribs celery, washed and thinly sliced
3 tbsp all-purpose flour
1 large can of chicken stock

PLACE your washed chicken pieces in a bowl, cover completely with buttermilk (no seasonings), seal with plastic wrap and marinate overnight.

REMOVE from fridge and place chicken pieces in a colander to drain off excess buttermilk.

PLACE flour and dry seasonings in a Ziploc bag and shake well to thoroughly blend. Set aside.

HEAT a large cast iron skillet over medium heat and add enough vegetable oil to cover at least half of a piece of chicken. (if you don’t have a cast iron skillet with a lid, just use another heavy frying pan with a lid)

PLACE a few chicken pieces at a time into the Ziploc bag (how many pieces will depend on what size bag you’re using), close and shake well to coat chicken pieces entirely. Shake off excess flour and place on a holding plate.

WHEN skillet is hot, place coated chicken pieces into pan and DO NOT cover. (you can test the temperature of your oil by placing a drop of water in the oil and if the drop begins to dance, your pan is ready)

FRY chicken about 5-7 minutes on each side (beginning with skin side down), until it’s nice and brown, turning once. You are not trying to cook the chicken right now; you are only browning it.

REMOVE browned chicken from skillet (but leave skillet on medium heat) and place on your holding plate and set aside. In the meantime, if there is too much oil left in the pan, remove some, but leave about 1/4-inch of oil and the bits of chicken pieces that are stuck to the bottom of your skillet.

ADD onions and celery to the oil and sauté for about 1 minute. Add 3 tbsp of flour to the pan and stir constantly until flour and vegetables are very well browned (the browner the flour, the richer the gravy…but don’t burn it)

ADD about 1-1/2 cups of chicken stock to the pan and stir well. If gravy is too thick, add a little more stock until it’s just taking on the appearance and texture of a thin gravy. You don’t want it too runny because you can’t add flour after the fact and you don’t want it too thick because as it cooks, it will thicken up nicely.

DO NOT add any seasonings at this time.

ADD chicken pieces to gravy mixture and stir around. When it begins to boil, turn heat down to the lowest simmer and cover tightly.

AFTER about 10 minutes, remove lid, turn chicken pieces over and stir gravy around. This will be a good time to taste for flavor since the seasonings from the flour mixture have mixed well with the gravy mixture. Adjust seasonings according to your taste.

COVER again and simmer for about 1 hour to an hour and a half, checking periodically to make sure that pieces aren’t sticking to the bottom of pan. If the gravy is absolutely too thick, just add a little more chicken stock.

WHEN chicken is completely tender and done…turn off heat, leave lid on and allow chicken to rest for about 15 minutes.

SERVE with white fluffy rice or mashed potatoes, vegetable and tossed salad. Yummy!

Always Enjoy!

Fast Chicken Recipe For Spinach Lovers

I am a spinach lover. I love creamed spinach, sautéed spinach, garlic spinach, baked spinach…well, you get the idea. This is one of my favorite spinach recipes because it’s stuffed into another one of my favorites…chicken. Well, not all chicken because I’m not exactly a connoisseur of the dark pieces. So we’ll just stuff my favorite part today, the chicken breast. I’ll venture to say that you’ll love it too!

Spinach Stuffed Chicken Breasts (serves 6)

Your Ingredients:

2 cups buttermilk (if you don’t have buttermilk on hand, substitute 2 cups whole milk with 2 tablespoons of white vinegar or lemon juice)
6 boneless and skinless chicken breast halves (washed, patted dry and pounded to 1/4-inch thickness)
12 slices bacon
4 cloves garlic, freshly minced
1 (10 oz) pkg frozen leaf spinach, thawed and squeezed dry
1/2 cup sour cream
1/4 cup shredded Pepperjack cheese
1/2 cup shredded Parmesan cheese
salt and pepper, to taste (you can even add a little cayenne to make it spicier)
parsley sprigs

MARINATE pounded chicken breast halves in buttermilk overnight to make them moist and tender.

PREHEAT oven to 375˚F.

SOAK about 18 toothpicks in liquid. (so they won’t burn in the oven)

LINE a shallow baking dish with foil and spray a rack with cooking spray before placing in pan.

SAUTE’ bacon on a medium-low heat to render bacon fat (you’ll need some bacon drippings later).

REMOVE bacon from pan after cooking about halfway (bacon will still be limp). DO NOT remove bacon drippings.

ADD the garlic and spinach to pan and sauté for 2-3 minutes. Remove from pan and place mixture into a large bowl.

ADD sour cream, Pepperjack and Parmesan cheese to the spinach. Season with salt and pepper.

LAY the chicken breasts on a clean surface and evenly spoon mixture onto each one.

ROLL breasts over spinach mixture, wrap 2 slices of the partially cooked bacon around each breast and secure with toothpicks. (try to make sure that the ends of the bacon slices end up near the seam of your breast which will be face down)

ARRANGE breasts in the prepared shallow baking dish (seam down) on top of the rack. (to keep chicken from wallowing in drippings)

BAKE uncovered in preheated oven for 35 minutes or until chicken is no longer pink and the juices run clear.

INCREASE the temperature to 500˚F and bake for an additional 5-10 minutes to brown and crisp the bacon.

REMOVE stuffed breast from oven and allow to rest.

SERVE with wild rice and garnish with sprigs of parsley.

Always Enjoy!

Healthy Fast Recipes Make Great Appetizers!

I received this recipe from one of my girlfriends, who always seems to be on a diet for the first six months of the year. I can’t quite understand it since she looks exactly the same year-round. Go figure.

Anyway, we went to a baby shower last May (during her dieting season) and she brought this really, really tasty appetizer that everyone just raved about. Although she makes her own chutney (and so can you if you're really into canning), this recipe is fantastic with a jar of mango chutney right from your grocer’s shelf. I hope you will enjoy this much simpler version!

Chicken-Mango-Chutney Cucumber Cups (about 60 bite-sized cups)

Your Ingredients:

3 cups cooked skinless and boneless chicken breast (finely chopped)
1/2 cup unpeeled apple (like Gala, Fuji or Braeburn) (washed and finely chopped)
1/2 cup chopped peanuts (no skins)
1 cup mango chutney (chopped)
6 medium seedless cucumbers (they’re called English cucumbers)
bib lettuce leaves
red and green unpeeled apple slices, washed (dip in lemon juice to keep them from oxidizing)

MIX all of the ingredients (EXCEPT the cucumbers, lettuce leaves and apple slices) in a large bowl.

WASH the cucumbers and cut the ends off.

TAKE a dinner fork and draw the tines of the fork lengthwise through the cucumber peel to score.

CUT each cucumber into 3/4" thick slices.

USING a melon baller, scoop out the center portion of each slice but DO NOT go through the bottom because you are making little cups. (I usually eat the “scoop-outs” as I go along but it isn’t a requirement) You can discard yours if you like.

FILL each little cup with your chicken-mango-chutney mixture.

PLACE bib lettuce on a white serving platter and arrange cups with apple slices interspersed.

KEEP chilled until guests arrive. I guarantee they won’t last long!

Always Enjoy!

Fast Dinner Recipes For Entertaining

Although this isn't a very traditional version, it's a super-rich recipe that I usually serve when my guests won’t be counting calories that evening! It is deliciously thick and creamy. You can serve with warm sourdough bread and a simple tossed salad.

CHICKEN, SHRIMP & BROCCOLI FETTUCCINE ALFREDO (serves 6)

Your Ingredients:

2 pkgs (9 oz each) fresh fettuccine (in your grocer’s refrigerated section)
1 pound medium shrimp (cleaned and deveined)
1 pound boneless and skinless chicken breasts (washed and cut into bite-sized chunks or you can use chicken tenderloins)
1 9 oz bag broccoli florets (in your grocer’s produce section)
1-1/2 sticks unsalted butter
6 cloves garlic (minced)
4 cups heavy cream
2 sticks unsalted butter
juice of 1/2 fresh lemon
4 cups freshly grated Parmesan cheese
2 tsp freshly grated lemon zest
1/4 tsp freshly grated nutmeg
salt and freshly ground white pepper
minced fresh parsley
additional freshly grated Parmesan

COOK the pasta in an 8-quart pot of boiling salted water until al dente. (about 4 minutes…tender but still a bit firm to the bite)

DRAIN in a colander and set aside.

SAUTE´ chicken, shrimp, broccoli and garlic together in a large sauté pan that you’ve heated with 1-1/2 sticks of butter (do not let the butter brown!). You want to have one layer so that it will cook quickly, until the shrimp has turned orange and chicken is opaque…about 4 minutes. Set aside.

STIR the cream, 2 remaining sticks of butter and lemon in a heavy large saucepan until blended and butter is just melted…about 3 minutes. Remove from the heat.

ADD the pasta and the shrimp, chicken, broccoli mixture to the cream sauce and toss. Add the Parmesan, lemon zest, nutmeg, salt and white pepper. Toss the entire mixture over low heat until the sauce begins to thicken slightly…about 1 minute.

GARNISH with minced parsley and grated Parmesan.

SERVE immediately.

Note: If you like your sauce even thicker, add more Parmesan cheese.

Always Enjoy!

Fast Food Recipes Don't Have To Be A Challenge

I'll be the first to admit that every now and then, I get an addictive craving for that charbroiled burger and those hot salty fries. And it's just so fast and easy to zip through the drive-thru for one of those juicy and great-tasting burgers.

But what happens on Saturday afternoon when your family starts getting the same insatiable craving for that fast food burger, and all you want to do is stay in your pajamas and lounge around all day doing absolutely nothing? And the mere thought of putting on clothes, getting in the car, starting it up (yeah that's strenuous) and driving anywhere...gives you an incredible headache that even Tylenol has no chance of curing.

Well...I give credit to my beautiful daughter for creating this absolutely scrumptious spicy turkey burger that's best broiled on the outdoor grill. She was having one of those "pajama" days.

TAMMI'S SPICY TURKEY BURGERS (serves 4)

Your Ingredients:

2 pounds ground turkey
1 pkg Lipton onion soup mix
1 cup red onions (rinsed and chopped)
2 cloves garlic (minced)
1 small scotch bonnet pepper (wear disposable gloves while mincing)
1 tsp cayenne
1/4 cup Lawry's steak sauce
1 tbsp Lawry's seasoning salt
4 tbsps bacon drippings (cooked ground turkey tends to be pretty dry without it)
black bread
mayonnaise
lettuce (washed)
tomato slices (washed before slicing)
red onion slices
your other favorite condiments

FIRE up the grill.

PLACE all ingredients in a bowl (after washing) and use your hands (use those disposable gloves so that you don't transfer any scotch bonnet oil to your hands, then to your face, then to...well, you get the idea) squish until everything is thoroughly mixed .

DIVIDE mixture into 4 balls and flatten out.

TRANSFER to your grill and broil until your desired degree of doneness is met.

WHEN the burgers are almost done, place the black bread slices on the grill to warm.

SLATHER the slices with mayonnaise (yep...slather...and top your burger with lettuce, tomato and red onion slice (and any other condiments you like) and...

TAKE a bite! Now wouldn't you agree that these charbroiled burgers surpass the drive-thru version?

Always Enjoy!