Biscuits and Gravy

Biscuits
3 C flour
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/2 C butter, softened
1 C milk

Preheat oven to 450. Mix all ingredients in a medium mixing bowl. Spoon 12 dough balls onto a cookie sheet. Bake 10-14 minutes or until golden brown.

Gravy
1lb breakfast sausage
1/3C butter
1/3 flour
2 cups milk
1tsp black pepper

Brown sausage in a medium skillet. Remove from heat. Melt butter in a medium skillet. Mix in flour and pepper. Slowly add milk. Stir until it starts to get thick. Add sausage to gravy and let simmer for 5 minutes.Cut biscuts in half and pour gravy over biscuits.

By Alyssa Koske

Apple-cranberry chicken

4 chicken breasts
1 whole green apple cored, sliced
1 cup cranberries (I used whole berry cranberry sauce since I couldn't find the cranberries)
1 cup apple juice or cider
1 TBS brown sugar
1 TBS sage

Put in crock pot on low for 5-6 hours.

By Amanda Brownw

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts

By Jonis Parr

Chicken Pot Pie

1 cup cooked cup up chicken 
1 cup cooked sliced celery
1 cup cooked sliced carrots
1 cup cooked potatoes
1 cup frozen peas
1/2 cup cooked chopped onion
3 packs of gravy (2 cups)
1 chicken bouillon cubes
1/4 tsp onion powder
1/4 tsp celery salt
Pillsbury Pie Crust deep dish

Seasoning for the chicken:
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp rosemary
1 tsp pepper
dash of salt

Boil the vegetables so they are soft but still tender. Bake the chicken at 350F for 15-20 minutes make sure you cut into chicken to double it is done.
Mix the vegetables and chicken together. 

Make gravy as per packet instructions add bouillon cubes and fully dissolve. Stir onion powder and celery salt in. Pour over meat and veggies lifting with fork to let gravy run through. Don’t make gravy too thick.  (I found that it might be easier to mix the gravy and vegetable mix in a separate bowl before putting it in the pie shell.
Cover pie bottom with pie top. Cut slits in pastry top. 
Bake at 400F for 30 minutes or until heated through and light brown. 

By Alyssa Bell

Italian Grilled Chicken

4 tablespoons soy sauce

2 tablespoons peanut butter

1 tablespoon molasses or 1 tablespoon honey

2 teaspoons seasoned rice vinegar

1 garlic clove, finely minced

2 teaspoons sesame seed oil

1 teaspoon Chinese hot sauce (more or less to taste)

1/8 teaspoon black pepper

¼ cup of Italian dressing

Marinate for 30 mins before cooking or throw in the freezer.  Grill for 7-8 mins on each side until fully cooked.  Goes well in a salad.

By Jonis Parr

Honey-Soy Chicken Drumsticks

8 chicken drumsticks
3 tbsp of honey
5 tbsp of soy sauce
4 cloves of garlic, minced
1 tbsp ginger, minced
1 tsp sesame seeds, for garnish
2 scallions, chopped, for garnish
1 tbsp fresh cilantro, chopped for garnish

Combine the honey, soy sauce, garlic, and ginger together in a large zip lock bag. Add the chicken drumsticks to the bag and seal. Place into the refrigerator for at least 4 hours. Bake 

Grill or preheat oven to 425 degrees. Line a baking sheet with tinfoil then coat with cooking spray.

Lay chicken on the baking sheet. Bake for 35 minutes, or until a cooked through. Brush the remaining marinade over the chicken every 10 minutes.

Sprinkle some fresh cilantro, sesame seeds, and green onions on top and serve with Garlic Rice with Green Onions and Cilantro.

By Adrea Sosville

Coconut Lime Chicken

1/3 C coconut milk
2 tbsp fresh lime juice
2 tbsp brown sugar
3/4 tsp ground ginger
3/4 tsp garlic powder
1 tsp basil
1/2 tsp salt
1 tsp ground pepper
4 lbs chicken breasts or thighs

Combine all ingredients in a freezer bag. Let marinade for 2 hours minimum. Grill or bake at 450 for 30 min.

To Freeze:
Combine all ingredients in a freezer bag. Freeze. Defrost completely and grill or bake at 450 for 30 min.

By Alyssa Koske

Grilled Citrus Chicken

4 chicken breasts

1/2 cup orange juice

1/2 cup of lemon juice

1-2 teaspoons of ground ginger

1 tablespoon soy sauce

3 cloves of garlic, minced

a few drops of Tapatio

Combine ingredients in ziploc bag. Toss and knead into the meat. Flatten down so there is little to no air. Let marinade for 2+ hours. Grill (preferred) or cook at 350 degrees for 35-40 minutes

To Freeze:

Combine ingredients in ziploc bag. Toss and knead into the meat. Flatten down so there is little to no air. Freeze. Defrost completely and grill (preferred) or cook at 350 degrees for 35-40 minutes.

By Amanda Browne

Greek Chicken

4 tbsp minced garlic

3 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

3 tbsp plain greek yogurt

1 tbsp dried organo

4 chicken breasts

1. Combine everything but the chicken in a ziploc bag and seal

2. Shake well to mix then add chicken

3. Let marinade for at least 1 hour, but ideally overnight

4. Grill 20 min or until juices run clear

5. Enjoy on its own or in pita bread

To Freeze: 

1. Follow steps 1-2, then freeze

2. Let defrost completely

3. Grill 20 min or until juices run clear

4. Enjoy on its own or in pita bread

by Alyssa Koske

Honey Garlic Wings

3 lbs chicken wings, separated
1/3 cup Honey
1⁄4 cup Lemon Juice
1⁄4 cup water
2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
2 Tbsp Apple Cider Vinegar
2 tsp Garlic Powder
3⁄4 tsp Ground Ginger

1. Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool
2. Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too). Let marinade in the refrigerator for at least 2 hours (the more the better).
3. Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is). Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once. Enjoy!

by Shauna Harris