Chicken with Mustard Mascarpone Marsala Sauce Recipe

Ingredients

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

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Chicken and Dumplings Recipe

Ingredients

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Directions

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

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Creamy Chicken Noodle Soup Recipe

Ingredients

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
2 teaspoon fines herbs*
Salt and pepper
2 cups egg noodles, cooked

Directions

Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

When soup is finished, stir in egg noodles. Adjust seasonings and serve.

*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

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Chicken Fried Steak with Gravy Recipe

Ingredients

2 packages garlic-ranch salad dressing mix
1 cup all-purpose flour
Ground black pepper
1 egg, lightly beaten
2 cups buttermilk, plus 1 cup
1 pound cubed steak, cut into 4 pieces
Oil, for frying
1 cup chicken broth
1 (2.64-ounce) package gravy mix
Mashed potatoes, for serving

Directions

Combine 1 package salad dressing mix, flour, and pepper, to taste, in a large plastic bag. Set aside. Combine another package salad dressing mix, egg, and 2 cups buttermilk in a shallow bowl. Soak steaks in buttermilk mixture. Remove 1 steak and toss in flour mixture. Shake off any excess flour and dip again in the buttermilk mixture. Return to flour mixture and toss. Repeat process for remaining steaks.

Heat 1/2-inch layer of oil in a large cast iron skillet to 350 degrees F. Place 2 steaks in the pan at a time. Cook for 4 minutes on each side or until golden brown. Drain on paper towels.

To make the gravy, combine 1 cup buttermilk, chicken broth, and gravy package in small saucepan. Bring to simmer over medium heat and stir well. Top steaks with gravy and serve with mashed potatoes and gravy, if desired.

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Lemony Chicken Recipe

Ingredients

1 quart buttermilk
1 tablespoon lemon zest (from 1 lemon)
4 boneless skinless chicken breasts, tenders removed, cut in strips
2 cups all-purpose flour
1 cup cornstarch
Vegetable oil, for frying

For Sauce:

1 (11-ounce) jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Directions

Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.

Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.

While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

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BBQ Chicken Pizza Recipe

Ingredients

2 tablespoons olive oil
1/2 pound chicken tenders
2/3 cup barbecue sauce (recommended: Bullseye Original)
Flour, for dusting surface
1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
3/4 cup shredded Gouda
1 cup shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced
3 tablespoons chopped fresh cilantro leaves

Directions

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

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Chicken and Turkey Pot Pie with Pepper Biscuit Topping Recipe

Ingredients
Filling:

2 small red potatoes, cubed
16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
1 cup frozen chopped onions
1 teaspoon salt-free chicken seasoning (recommended: McCormick's Grill Mates)
1 pound boneless turkey breast, cut into bite size pieces
2 cups cooked, cubed chicken (recommended: Perdue Shortcuts)
2 (10-ounce) cans cream of chicken soup (recommended: Campbell's)

Topping:

16 ounces refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grands)
1 tablespoon butter, melted
3/4 teaspoon black pepper

Directions

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.

In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.

Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.

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Spiced Chicken Tenders with Dipping Sauces Recipe

Ingredients

Vegetable oil, for frying

Tenders:

1/2 cup all- purpose flour
1/2 packet southwest steak marinade mix
Freshly ground black pepper
3 cups corn bran cereal
1 egg, lightly beaten
1/2 cup buttermilk
1 pound chicken breast tenders

Dipping Sauces:

1 cup ketchup
1 1/2 cups honey
Dash Worcestershire sauce
1 cup yellow mustard

Directions

Heat several inches of oil in a deep pot to 375 degrees F.

For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.

For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.

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Sesame Chicken Drumettes Recipe

Ingredients

1/3 cup teriyaki sauce
1 1/2 tablespoons dry sherry
1 1/2 tablespoons toasted sesame seeds
1 1/4 pounds chicken drumettes (about 12)
1 1/2 tablespoons barbecue sauce
1 1/2 tablespoons honey
1/4 teaspoon sesame oil

Directions

In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.

Preheat oven to 400 degrees F.

Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.

Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.

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Hot Legs with Spicy-Ranch Sauce Recipe

Ingredients

1 packet hot taco seasoning
3 tablespoons canola oil
2 tablespoons red wine vinegar
2 teaspoons hot pepper sauce, divided (recommended: Tabasco)
4 pounds chicken drumettes
1 cup ranch salad dressing
Celery sticks

Directions

In a large bowl, combine taco seasoning, canola oil, red wine vinegar, and 1 teaspoon hot sauce. Add drumettes and toss to combine.

In a small bowl, combine ranch dressing and 1 teaspoon hot sauce. Set aside.

Preheat grill. Grill drumettes for about 10 to 15 minutes total, turning occasionally. Serve with spicy ranch dressing and celery sticks.

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Wonton Soup Recipe

Ingredients
Wontons:

8 ounces ground chicken
1 packet dried onion soup mix
2 tablespoons sesame oil
2 tablespoons oyster sauce
1 tablespoon minced garlic
24 wonton wrappers

Soup:

1 skinless chicken breast, sliced into 1/4-inch strips
1 tablespoon minced garlic
1 tablespoon vegetable oil
4 (14-ounce) cans chicken stock
2 tablespoons light soy sauce
1 tablespoon sesame oil
2/3 cup Chinese barbecued pork, thinly sliced
1 (4-ounce) jar sliced water chestnuts
1 (4-ounce) jar bamboo shoots
1/2 (12-ounce) bag frozen vegetable stir-fry mix (snap peas, carrots, and mushrooms)

Directions

Wontons:

Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.

Soup:

In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.

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Neely's BBQ Spaghetti Recipe

Ingredients
Neely's BBQ Sauce:

16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning, recipe follows

For the spaghetti:

1 bell pepper
1 onion
Extra-virgin olive oil
1 to 2 pounds cooked pork
1 pound spaghetti

Directions

For the BBQ sauce:

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer- uncovered, for at least 2 hours.

For the spaghetti:

Dice bell peppers and onions and saute together in extra-virgin olive oil. Add the sauteed vegetables and cooked pork to the sauce and continue to simmer for up to 1 hour. Cook pasta according to package directions and drain. Pour sauce over cooked pasta and serve.
Neely's BBQ Seasoning:

4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

* Home Cook

Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Neely's BBQ Pork Spare Ribs Recipe

Ingredients

1 slab pork spare ribs (about 4 pounds)
4-ounces Neely's BBQ Seasoning, recipe follows
1 quart Neely's BBQ Sauce, recipe follows

Directions

Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.

Preheat your grill at 275 degrees F, using hickory wood and charcoal.

Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.

For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.

For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
Neely's BBQ Seasoning:

4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Mix all the ingredients and set aside.
Neely's BBQ Sauce:

16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

Yield: 1 quart sauce
* Home Cook

Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Neely's BBQ Baked Potato Recipe

Ingredients

1 large baked potato
1/2 pound grilled turkey, pulled pork, or BBQ ribs
1 tablespoon Neely's BBQ sauce, recipe follows
1/2 cup grated Cheddar, plus more for garnish
Sour cream

Directions

Preheat oven to 400 degrees F.

Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste.
Neely's BBQ Sauce:

16 ounces ketchup

8 ounces water

3 ounces brown sugar

3 ounces white sugar

1/2 tablespoon freshly ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon dry mustard powder

1-ounce lemon juice

1-ounce Worcestershire sauce

4 ounces apple cider vinegar

1-ounce light corn syrup

2 ounces Neely's BBQ Seasoning, recipe follows

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

Yield: 1 quart sauce
Neely's BBQ Seasoning:

4 ounces paprika

2 ounces white sugar

1 teaspoon onion powder

Mix all the ingredients and set aside.
* Home Cook

Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Neely's Twice Baked Potatoes RecipeBaking >

Ingredients

4 (3/4-pound) russet potatoes, scrubbed
3 tablespoons olive oil, divided
Kosher salt and freshly cracked black pepper
1 tablespoon butter, plus extra for serving, softened
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 bunch Swiss chard, stems discarded and leaves finely chopped
1/2 cup part-skim ricotta cheese
1/2 cup shredded smoked mozzarella, plus extra for topping
1/4 cup grated Parmesan, plus extra for topping

Directions

Preheat the oven to 400 degrees F.

Pierce around the potatoes with a fork and put them on a sheet tray. Drizzle with 2 tablespoons olive oil and season, to taste, with salt and black pepper. Slide them onto the center rack in the oven and bake for 1 hour, then let them cool slightly.

Using a paring knife, slice the potatoes lengthwise and scoop the flesh into a large mixing bowl. Make sure to leave a 1/2-inch thick wall of flesh along the inside of the skin.

In a heavy-bottomed skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the garlic and red pepper flakes until fragrant, about 1 minute. Add the Swiss chard leaves and continue sauteing until they are soft and tender and all liquid has been evaporated. Adjust the seasonings with salt and pepper, then transfer the vegetables to a bowl.

Stir the ricotta cheese, mozzarella and Parmesan into the potatoes and season with salt and pepper, to taste. Mash until the filling is creamy, then fold in the Swiss chard.

Using a small spoon, scoop the filling back into the potatoes and pat down the mound so it is secure. Sprinkle more mozzarella and Parmesan over the tops of the potatoes and set them onto a baking sheet. Bake them once more to heat through and to melt the cheese, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter. Serve with softened butter, if desired.

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Gina's Spiked Sweet Tea Recipe

Ingredients

2 quarts water
4 hibiscus tea bags
1 cup superfine sugar
1 bunch mint leaves, reserve 10 sprigs, for garnish
2 cups sweet tea vodka, chilled (recommended: Firefly)
2 lemons, sliced
Crushed ice
Mint, for garnish

Directions

Bring the water to a boil in a large pot over medium heat. Add the tea bags and turn off the heat. Let steep for 10 minutes. Remove the tea bags, stir in sugar and let cool completely.

Muddle the mint leaves in a glass pitcher along with, the tea, the vodka, and the lemon wheels. Stir to combine with a wooden spoon. Serve in tall glasses filled with crushed ice and garnished with a sprig of mint.

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Garlic Roasted Grits Recipe

Ingredients

3 cups chicken stock
1 cup coarse stone-ground white grits
1 cup milk
10 cloves slow roasted garlic, chopped, recipe follows
Salt and pepper

Directions

In a heavy, large saucepan, bring chicken stock to a boil. Add grits gradually, in a constant slow stream and whisk continually. Reduce the heat to a low simmer and stir frequently until water is almost absorbed, about 15 minutes.

Stir in the milk and simmer, while still stirring occasionally, for 30 minutes. Add roasted garlic and season with salt and pepper. Serve immediately.

Slow Roasted Garlic:

1 head garlic
Olive oil

Preheat oven to 300 degrees F.

Break apart the garlic cloves and remove the outer paper but leave on the skin. Toss in a baking pan with olive oil. Roast in oven for 30 minutes. Remove from oven and let cool. Squeeze garlic clove out of the skin.

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Neely's Rainbow Slaw Recipe

Ingredients

3/4 cup mayonnaise
1/4 cup yellow mustard
1/2 teaspoon cayenne pepper
1/4 cup sugar
1/2 teaspoon celery seed
2 tablespoons apple cider vinegar
Salt and freshly ground black pepper
1/2 green cabbage
1/2 red cabbage
2 medium carrots, peeled
1/2 red onion
1 sweet potato, peeled
1 large unpeeled Gala apple
1 large unpeeled Granny Smith apple

Directions

In a medium bowl, whisk together the mayonnaise, mustard, cayenne, sugar, celery seed, apple cider vinegar, and salt and black pepper, to taste, until thoroughly combined. Reserve.

Using a large holed grater attachment for a food processor, grate the cabbage, carrots, red onion, sweet potato, and apples. Remove to a large serving bowl and toss with the reserved dressing. Cover with plastic wrap and refrigerate for at least 2 hours.

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Gina's Corn Souffle Recipe

Ingredients

5 tablespoons butter, plus more for baking dish
1/2 medium onion, chopped fine
2 cloves garlic, minced
3 cups fresh whole corn kernels (thawed, if frozen)
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 cups half-and-half
5 large eggs
1 cup grated extra-sharp white Cheddar

Directions

Preheat the oven to 400 degrees F.

Coat the bottom and sides of a round 2 quart souffle dish with butter.

Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.

Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

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Gina's Super Bowl Punch Recipe

Ingredients

1 liter vodka
3 (12-ounce) bottles beer (recommended: Corona)
3 (6-ounce) containers frozen limeade, thawed
3 (1-liter) bottles club soda
3 limes, sliced into wheels
Ice, for serving
Lime wedges, for garnish

Directions

Add the vodka, beer, limeade, and club soda to a large serving container and mix well. Add lime wheels and pour into tall tumblers filled with ice. Garnish each glass with a lime wedge and serve.

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