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Easy Chicken Fiesta Casserole


1 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut in 2" strips
2 jalapeno peppers, seeded and minced
1 can (15 oz) tomato sauce
1 pkg (16 oz) frozen corn
2 1/2 teaspoons taco or burrito seasoning
tortilla chips
Cheddar cheese, shredded


1. Heat oil in skillet over medium heat. Add chicken and cook about five minutes, stirring often.

2. Add peppers, tomato sauce, corn and seasoning. Simmer for 15 minutes, stirring occasionally.

3. Spoon over tortilla chips and sprinkle with cheese.

Serves: 6


Easy Chicken Tetrazzini


2 tbsp butter or margarine
2 tbsp flour
1 3/4 cups milk
1 1/2 cups shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, divided
1 pkg (7 oz) spaghetti, broken, cooked and drained
1 1/2 cups chopped cooked chicken
1 can (4 oz) mushroom pieces and stems, drained
2 tbsp chopped red peppers


1. Preheat oven to 350°F.

2. Melt butter in large saucepan on low heat. Stir in flour. Cook 2 minutes stirring constantly. Gradually add milk, stirring until well blended. Cook until thickened, stirring constantly.

3. Stir in 1 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese; stir until mozzarella cheese is melted.

4. Add spaghetti, chicken, mushrooms and peppers; mix lightly. Spoon into 1 1/2 quart baking dish.

5. Bake 20 minutes. Top with remaining mozzarella and Parmesan cheeses; continue baking until mozzarella cheese is melted.

Yield: (6) 1 cup servings

Mexican Pork Chops


1 Reynold's Oven cooking bag, large size
4 pork chops, de-boned
2 tbsp flour
1 cup thick and chunky salsa
2 tbsp lime juice
3/4 tsp chili powder
1/2 tsp garlic powder
4 pork chops, 1/2 inch thick, fat trimmed
1 can (16 oz) light red kidney beans, drained
2 medium green, yellow, orange, or red sweet peppers, cut into cubes.


1. Preheat oven to 350 degrees F.

2. Shake flour in cooking bag; place in 13x9x2 inch baking pan.

3. Add salsa, lime juice, chili powder and garlic powder to bag. Squeeze bag to blend ingredients.

4. Place pork chops in bag. Spoon beans and peppers around pork chops.

5. Close bag with nylon tie; cut 6 (1/2 inch) slits in top.

6. Bake until pork chops are tender; 35 to 40 minutes. Let stand in bag 5 minutes.

Serves: 4

Fried Zucchini Parmesan


1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic salt
2 eggs
5 tablespoons olive oil
1 zucchini, cut into 1/4 inch slices
1 cup shredded mozzarella cheese
1 cup prepared spaghetti sauce, heated


1. Mix together the seasoned bread crumbs, grated Parmesan cheese and garlic salt in a shallow bowl. Beat the eggs in a second shallow bowl.

2. Heat the olive oil in a large skillet over medium heat until the oil is rippling, but not smoking.

3. Dip the zucchini slices into the beaten egg, then into the crumbs and place in the skillet in a single layer. Fry the zucchini until golden brown (about 3 minutes), then flip them over and fry until the slices are cooked through and golden brown on the other side. Sprinkle mozzarella cheese over the slices and cook 1 to 2 more minutes to allow the cheese to melt.

4. To serve spoon hot spaghetti sauce onto plates and top with zucchini slices and melted cheese.

Yield 4 servings.


Pan Fried Rib-Eye Steak and Potatoes


12 cloves garlic
1 lb tiny new (b size) boiling potatoes, scrubbed
4 (6 oz) boneless beef ribeye or New York strip steaks
2 tbsp olive oil
1 cup grape or cherry tomatoes
fresh oregano (optional)
salt and pepper to taste


1. Using the side of large chef knife smash garlic; discard skins. Halve any large potatoes. Place potatoes in microwave safe bowl. Cover with vented plastic wrap; micro cook on 100 percent power (high) 5 minutes. Stir in garlic. Cover; cook 5 minutes more or until tender, stirring once. Drain.

2. Meanwhile heat 1 tbsp of the olive oil in skillet over medium high heat. Season steak with salt and pepper. Cook steaks half at a time 8 minutes for ribeye or 4 minutes for strip (145 degrees F. for medium rare or 160 degrees F. for medium), turning once. Keep steaks warm while cooking remaining steaks.

3. Add remaining 1 tbsp oil to skillet. Add potatoes, garlic and tomatoes. Season with salt and pepper. Cook 5 minutes or until potatoes are golden and tomatoes begin to wilt, stirring occasionally. Serve potato mixture with steak. Top with fresh oregano.

Makes 4 servings.

30 Minute Chicken and Fried Rice


4 chicken drumsticks
1 (1 inch) piece fresh ginger, peeled and finely chopped
2 tbsp soy sauce
2 large carrots, chopped or sliced
1 (14.8 oz) pkg long grain rice, cooked
8 oz sugar snap peas
1/2 cup chopped red sweet pepper (optional)
4 eggs, beaten
Sliced green onion (optional)
soy sauce or toasted sesame oil


1. In large nonstick skillet heat 1 tbsp cooking oil over medium high heat. Add chicken, half the ginger and soy sauce. Brown chicken on all sides. Add 1/2 cup water. Cook covered, 15 min
utes or until no pink remains in chicken.

2. In a covered microwave safe dish place carrots, remaining ginger and 2 tbsp water. Cook on HIGH 4 minutes. Add rice, peas and pepper. Cook covered 5 minutes and stir twice.

3. Remove chicken and juices. Wipe skillet with paper towels and return to heat. Add eggs; cook and stir 30 seconds to scramble. Stir in rice mixture and heat through. Serve chicken and juices with fried rice, onions and soy sauce.



Best Crab Dip Recipe

8 oz cream cheese, softened
2 dashes dry mustard
2 splashes Tabasco sauce
3 tbsp heavy whipping cream
1/2 tsp Old Bay(brand name) crab spice
2 tsp white wine
1 tbsp grated Parmesan cheese
2 tsp shrimp base
2 tsp diced onion
2 tsp diced red bell pepper
2 tsp diced green bell pepper
2 tsp diced Roma tomatoes
2 teaspoons diced green onion
1 (5 1/3 oz) can crab meat, drained
1 tbsp grated Parmesan cheese, for garnish
tortilla chips

1. Fold together all ingredients, except Parmesan for garnish and tortilla chips.

2. Spread evenly into oven proof baking dish.

3. Microwave on medium power for 4 minutes.

4. Transfer to oven and broil until top is slightly browned.

5. Garnish with Parmesan and serve with tortilla chips for dipping.

Easy Russian Chicken Recipe


1 pkg dry onion soup
1 (8 oz) bottle red Russian dressing
1 (8 oz) jar apricot preserves
1 pkg fresh chicken parts


1. Place chicken in an appropriate size baking pan.

2. Combine ingredients and pour over chicken.

3. Bake at 350 degrees for 1 hour.


Irish Potato Salad Recipe


10 large white potatoes
3 boiled eggs
5 green onions chopped
3 ribs celery, sliced
1 small white onion chopped
1/2 cup chopped bread and butter pickles
1 small can sliced black olives
1 tsp of prepared mustard
1/4 cup of rice vinegar
1 1/2 cup of mayonnaise


1. Boil potatoes until tender and chop into small squares.

2. Boil eggs until firm, can be chopped or sliced.

3. Chop all remaining ingredients. Put into large mixing bowl.

4. Add mustard, vinegar mayonnaise and salt and pepper.

5. Mix well and cool in refrigerator until ready to serve.

An excellent side dish!!

Stovetop Tuna Casserole


8 oz dried medium shell macaroni
1/4 to 1/2 cup milk
1 (6 1/2 oz) container or 2 (4 oz) containers light semi soft cheese
with cucumber and dill or garlic and herb
1 (12 1/4 oz) can solid white tuna, drained and broken into chunks
Salt and pepper to taste

1. Cook pasta in lightly salted water according to package directions.
Drain and return to pan.

2. To the pasta add 1/4 cup of the milk and the cheese. Cook and stir over medium heat until cheese is melted and pasta is coated, adding additional milk as needed to make a creamy consistency. Gently fold in tuna and heat through. Season to taste with salt and pepper.
Makes 4 servings.


Awesome BBQ Meatloaf Recipe


1 1/2 lbs ground beef
2 eggs
1 onion, chopped
1/2 cup barbecue sauce, plus additional to pour over top
3/4 cup crushed crackers
1 cup crushed potato chips
3/4 tsp liquid smoke
3/4 tsp ground black pepper
1 tsp salt
1/2 tsp garlic powder
1 pinch cayenne pepper
6 slices bacon


1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well.

3. On a lightly greased cookie sheet shape mixture into a loaf.
Pour additional sauce over top of loaf. Lay bacon slices across width of the loaf so that entire surface is covered. Cover loaf loosely with foil.

4. Bake at 375 F. (190 degrees C.) for 1 to 1 1/2 hours.

Yield: 6 servings.

Easy BBQ Chicken Pizza


2 tbsp olive oil
1/2 lb chicken tenders
2/3 cup barbecue sauce
flour, for dusting surface
1 (13.8 oz) pkg pizza dough
3/4 cup Gouda cheese, shredded
1 cup shredded mozzarella
3/4 cup shredded Parmesan cheese
1/2 medium red onion, thinly sliced
3 tbsp chopped fresh cilantro leaves


Preheat oven to 400 degrees F.

1. Heat oil in a large skillet over medium high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat.

2. 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.

3. 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.

4. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Yield: 4 to 6 Servings

Stovetop Chicken and Vegetables


2 skinless, boneless chicken breasts, split
1 (16 oz) can tomatoes
1 (4 oz) can black olives, drained
1 zucchini, sliced
1 yellow summer squash, sliced
1 green pepper, sliced
Handful of fresh green beans
1 medium size onion, cut in wedges
1 tsp oregano
1/2 tsp basil
Salt and pepper to taste
Garlic powder to taste
Mozzarella cheese, shredded


1. Season chicken with salt, pepper and garlic powder.

2. Brown chicken in large frying pan and cover with tomatoes.

3. Cover pan and simmer 20 minutes.

4. Add fresh vegetables and top with oregano and basil. Cover pan and simmer another 20 minutes.

5. Cover pan and continue to simmer for 20 minutes.
Add black olives and cover with Mozzarella cheese.
Continue to simmer until cheese is melted. Serve over white rice.


Family Reunion ICED TEA Recipe


5 lb sugar
4 oz plus 1 cup instant tea
1 gallon boiling water

Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice
and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir
(Triple this recipe and it should serve 500).



1 lg. can Parmesan cheese
2 tbs oregano
4 tbs parsley
1 tsp salt
1 tsp pepper
1 stick margarine
4 to 5 lbs. chicken wings


Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut chicken
tips off wings . Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350 F. oven for 1 hour. Serve warm.


Braised Pork Chops and Cabbage Recipe


4 bacon strips, chopped
2 tbsp sugar
1 onion, chopped
2 pounds cabbage, shredded
2 apples, peeled and sliced
2 tbsp vinegar
1/2 cup dry red wine
1/2 cup water
4 pork loin chops
2 tbsp Dijon mustard
salt to taste
freshly ground black pepper, to taste
2 tbsp vegetable oil


1. Put bacon in skillet and fry.

2. Add sugar and stir for 2 minutes. Add onion then cook for another 2 minutes. Stir in cabbage, apples, vinegar and wine. Cover and cook over low heat for 10 minutes.

3. Add water and cook uncovered for 30 to 40 minutes. Lightly coat pork chops with mustard. Salt and pepper the pork chops to taste.

4. Heat oil in a large skillet over medium high heat. Holding sideways, cook pork chops fat side down until fat is browned.

5. Lay chops flat. Cover skillet and cook for 5 to 6 minutes. Flip chops over then replace cover and cook another 10 minutes or until meat is no longer pink.

Yield: 4 Servings

Note: This dish can be served hot or cold.

St Patty's Day Punch Recipe

2 quarts lime sherbet
2 liters ginger ale
1 (46 oz) can pineapple juice
lemon slices
lime slices
Maraschino cherries


In a punch bowl add 2 quarts of lime sherbet. Add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Yield: 18 to 20 Servings


Easy Cheese Bread Recipe


1 (1 1/2 lb) round loaf sourdough bread
1 cup butter
1 tbsp Dijon mustard
1 tsp lemon juice
1 tbsp poppy seeds
1 tbsp seasoned salt
1 tbsp minced onion
1 pound Swiss cheese, sliced


1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.

2. Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf. Rotate the bread a quarter turn and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.

3. Melt butter over low heat in a saucepan and stir in the mustard, lemon juice, poppy seeds, seasoned salt and onion until the mixture is well combined.

4. Place the bread loaf onto the prepared baking sheet and pour the butter mixture all over the bread, including in the cracks between squares letting the butter mixture soak into the bread. Stuff slices of Swiss cheese into the spaces between the bread squares.

5. Bake until cheese is melted and bubbling and the loaf is browned (about 30 minutes).

Note: To serve, let guests pull the bread apart into individual squares.

Servings Per Recipe: 35

Nutrition Amounts Per Serving:
*Calories: 153
* Total Fat: 9.3g
* Cholesterol: 26mg
* Sodium: 199mg
* Total Carbs: 11.9g
* Dietary Fiber: 0.5g
* Protein: 5.8g


Oriental Style Ground Beef Casserole


2 lb. ground beef
1 cup chopped onion
1 cup rice, uncooked
1 cup chopped celery
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (10 3/4 oz) can cream
of chicken soup, undiluted
2 tbsp soy sauce
2 cups hot water
1 large can chow mein noodles


1. Brown ground beef and onions in skillet, drain off drippings.

2. Add remaining ingredients except the chow mein noodles and stir
gently until well mixed.

3. Transfer to a 3 quart casserole dish and top with chow mein noodles.

4. Cover tightly with lid or aluminum foil and bake at 325 F. for 1-1/2 hours.

Yield: 6 to 8 Servings


Beef and Potato Bowl Recipe


1 lb ground beef
1 (16 oz) pkg frozen mixed vegetables
1 (8 oz) pkg shredded cheddar cheese (2 cups)
1/4 cup snipped fresh Italian (flat leaf) parsley
2 cups instant mashed potato flakes
2 tbsp butter, melted
1 tsp salt, divided
1/2 tsp black pepper, divided


1. Preheat broiler. In extra large skillet, brown beef over medium high heat; drain fat. Stir in frozen vegetables. Cook, stirring occasionally until heated through. Stir in half the cheese, half the parsley, 1/2 tsp salt and 1/4 tsp pepper.

2. Meanwhile, in large bowl combine 2 cups boiling water, potato flakes, and 1 tablespoon of the butter. Stir until smooth. Season with remaining salt and pepper; set aside.

3. Divide beef mixture among four (16 oz) broiler safe dishes. Top with potatoes and sprinkle with remaining cheese. Broil 3 inches from heat for 2 to 3 minutes until cheese is melted. Drizzle with melted butter and sprinkle with remaining parsley.

Makes 4 servings.


Quick Beefy Macaroni Recipe


1 lb ground beef, browned
1/2 onion, chopped
2 cups elbow macaroni
1/2 cup ketchup
1 can pork and beans
1 tsp chili powder or to taste
1 can tomato soup
1/2 tsp salt or to taste


In a Large Skillet, brown ground beef and onion; drain. While beef is browning, cook macaroni then drain. Add macaroni, ketchup, beans, chili powder, tomato soup and salt. Combine well and simmer 15 to 20 minutes or until heated through, then serve.

Servings: 6


Guacamole Dip Recipe


Makes: 4 Servings
3 avocados (peeled, pitted and mashed)*
1 lime, juiced
1 tsp salt
1/2 cup diced onion
3 tbsp chopped fresh cilantro
2 roma tomatoes, diced
1 tsp minced garlic
1 pinch ground cayenne pepper
tortilla chips for dipping


1. In a medium bowl mash* together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Serve with tortilla chips.

*NOTE: DO NOT OVER MASH Avocados. It could become too thin in consistency. Leave it a bit chunky when mashing.

Yield: 4 Servings


Irish Soda Bread Recipe


1/2 cup white sugar
4 cups flour
2 tsp baking powder
1 tsp baking soda
3/4 teaspoon salt
3 cups raisins
1 tbsp caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream


1. Preheat oven to 350 degrees F. (175 degrees C) Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.

2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4 x 3/4 inch deep slit in the top of the bread. Dust with reserved flour.

3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Yield: 8 Servings


Low Carb Marinated Prime Rib Recipe

1 (10 lb) prime rib roast
10 cloves garlic, minced
2 tbsp olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature (No longer than 1 hour.)

2. Preheat the oven to 500 degrees F.

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F. and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F. for medium rare.

4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Yield: Approximately 15 servings.

Nutritional Information: (per serving)
* Total Fat: 48g
* Cholesterol: 113mg
* Sodium: 395mg
* Total Carbs: 1g
* Dietary Fiber: 0.2g
* Protein: 29.6g

Low Carb Buffalo Hot Wings Recipe


1lb. chicken wings
2 tbsp. butter
1/4 cup hot sauce


1. Preheat oven to 375 F.

2. Place wings in a baking or roasting pan in a single layer. Bake for 20 minutes.

3. In a sauce pan melt butter and add the hot sauce to the butter, heat to warm through.

4. Brush wings with sauce and bake for 10 more minutes. Turn over and baste with sauce and bake an additional10 minutes.

Makes 2 Servings (Carbs: 1 gram per serving)


Cherry Glazed Chicken Recipe


1 tbsp vegetable or olive oil
6 skinless chicken thighs or breasts
3/4 cup frozen apple cherry juice
1/4 cup honey
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp crushed red pepper flakes
1/4 tsp ground allspice
1/2 cup dried cherries
1/2 cup water
2 tsp cornstarch


1. Place oil in bottom of 13x9" baking dish or pan; spread to coat bottom. Arrange chicken in pan; set aside.

2. In small saucepan, combine apple cherry juice, honey, salt, cinnamon, red pepper and allspice; mix well. Bring just to a boil over medium-high heat. Remove 1/2 cup sauce from pan; set aside. Pour remaining sauce evenly over chicken in baking pan.

3. Bake at 350 degrees F for 40 to 50 minutes, or until chicken is cooked through, turning once. Remove chicken to serving dish; keep warm.

4. Pour pan drippings into reserved sauce; stir in dried cherries, water and cornstarch. Bring to a boil over medium high heat; cook 1 to 2 minutes or until sauce is thickened, stirring frequently. To serve pour sauce evenly over chicken.

Yield: 6 Servings

Very Best Lasagna Recipe


1 lb bulk Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (8 oz) cans canned tomato sauce
1/2 cup water
2 tbsp sugar
1 1/2 tbsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/4 tsp ground black pepper
4 tbsp chopped fresh parsley
12 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
3/4 lb mozzarella cheese, sliced
3/4 cup grated Parmesan cheese


Place the lasagna noodles in a suitable sized pot of water. Just let them soak until needed while preparing the rest of the recipe.

1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, pepper and 2 tbsp parsley. Simmer, covered for about 1 1/2 hours stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil. (To prevent sticking either spray under side of foil with cooking spray or make sure the foil does not touch the cheese).

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Yield: 12 Servings


Southwestern Chicken Sweet Potatoe Hash and Poached Eggs

2 large sweet potatoes
3 boneless, skinless chicken breasts
2 green onions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup canned chipotle peppers
1 tbs honey
Salt and ground pepper, to taste
2 tbs olive oil
3 cups water
1 tbs white wine vinegar
4 eggs


To prepare the hash:

In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2 inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10 to 12 minutes or until cooked through. Cut each breast into 1/2 inch cubes. Place the potatoes, chicken, green onions, cilantro, chipotles and honey in a large bowl and mix gently until combined; season with salt and pepper. Form into 4 equal sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.

To prepare the poached eggs:
Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg.

Green chile hollandaise:

3 large egg yolks, lightly beaten
1/4 teaspoon kosher salt
Pinch white pepper
1 large poblano pepper, roasted, skinned, seeds removed and finely chopped**
1 stick unsalted butter, melted until foamy

Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.

Recipe Yields: 4 Servings

Chicken Fried Steak Recipe


* 2 eggs
* 2 cups milk, at room temperature
* 3 cups flour
* 2 teaspoons meat seasoning
* 2 cups vegetable cooking oil
* 8 (6 oz) tenderized beef cutlets at room temperature or pork cutlets or tenderized boneless chicken breasts.


Whisk eggs and milk together in a bowl and set this egg wash aside. Combine the flour and meat seasoning in another bowl and set aside.

Heat the oil in a heavy 14-inch cast iron skillet over medium heat to 350 degrees F. Use a deep frying thermometer to check temperature. The oil should pop loudly when a drop of egg is dropped in.

Dip each of the first 4 cutlets in the egg wash mixture. Dredge them in the flour, then dip them back into the egg wash, and very gently place them in the hot oil. As you carry them 1 at a time from the egg wash to the skillet, hold a plate under them to catch the dripping egg wash. There'll be a regular explosion of noisy oil popping. Cook for 3 to 5 minutes, until breading is set and golden brown. Gently turn them with a long handled meat fork or long metal tongs. Be careful. Cook another 3 minutes.

Carefully remove them from the skillet and drain on a platter lined with paper towels. Let oil reheat and repeat process for other 4 cutlets. Yield: 8 Servings

Optional:( Serve with mashed potatoes and cream gravy.)