Poultry

Fajitas

Beef, Chicken or Shrimp - Marinate protein overnight in refrigerator.

Remove from marinade and BBQ protein.

Pan Fry Green & Red Bell Peppers and Onions with some Granulated Garlic.

Add Marinade the last 5 minutes

Heat Tortilla and Serve

Mexican Stir Fry with Rice

1 -24oz jar Corn & Bean Salsa

Rice (cooked)

Meat (beef or chicken)

Put meat and salsa with a little water in a crock- pot. Cook on low all day. Prepare rice.

Put meat & salsa mixture over the rice and serve.

Chicken with Savory Peanut-Sesame BBQ Sauce

1/2 cup creamy peanut butter

3 Tbsp firmly packed brown sugar

1 tsp toasted sesame seeds

1 1/2 tsp ground ginger

1/2 cup water

1/2 cup apple cider vinegar

2 Tbsp soy sauce

1 Tbsp peanut or vegetable oil

4 boneless, skinless chicken breast halves

In 1 quart saucepan combine all ingredients except chicken. Bring to a boil over medium heat, stir constantly, 1 minute. Reduce heat to low and simmer, stirring frequently for 1 minute.

Chicken Wraps

Ingredients:

1 1/2 Cup Herb & Garlic Marinade

1/2 teaspoon garlic salt

4 boneless, skinless chicken breasts

4 to 8 flour tortillas, warmed to soften

1 Large tomato, chopped

1 can (4 oz) diced green chilies, drained

1/2 Cup thinly sliced green onions

1 tablespoon red wine vinegar

1 tablespoon chopped fresh cilantro

Preparation:

In large plastic storage bag, combine 1 cup Herb & Garlic Marinate & chicken.

Crunchy Turkey Balls

5 # Ground Turkey

1 cup Classic or Spicy BBQ Sauce

1/3 cup Parmesan Cheese, Grated

Salt and Pepper

Garlic Powder

1 1/2 cups Crushed Tarra Sticks

Mix ground turkey, BBQ sauce, cheese, garlic powder, salt and pepper. Scoop 2 oz portions and roll in crushed Tarra sticks until completely coated. Place on greased pan and bake at 350 F until internal temperature reaches 140 F (approx, 15 _ 20 minutes)Serve plain or with dipping sauce of choice.

B-B-Qued Pork Wraps

1 1/2 # Pork Butt, _ Slices

1 Brown Onion, Chopped

1 1/2 cup Hominy

1/8 cup Canola Oil

2 Cloves Garlic, Finely Minced

1/2 tsp Cumin

1/2 tsp Oregano

1 tsp Kosher Salt

1 Tbsp Pork Base

1 Tbsp Cholula Hot Sauce

1 1/8 cup Smoky BBQ Sauce

Warmed Flour or Corn Tortilla

Cilantro and Lemon Garnish

Bermuda Triangles with Chicken and Spicy Peanut Sauce

Spicy Peanut Butter Sauce

3 Tbsp Creamy Peanut Butter

1 Tbsp Fresh Lime Juice

1 1/2 Tbsp Soy Sauce

1 Tbsp Sugar

1/2 tsp Chili Flakes

1/2 tsp Salt

1/2 cup Water

1/2 cup Evaporated Milk

Combine all ingredients in shallow sauce pan until simmered. Sauce can also be used as a Dipping Sauce

Filling

1 # Boneless Chicken Breast

1 tsp garlic - whole

1 Tbsp Toasted Sesames

BBQ Chicken Pizza

Pizza Dough

Kansas City Style BBQ Sauce

5 Italian Cheese Blend

Mesquite grilled chicken breast, cubed

Fire Roasted Red Bell Pepper

Spread BBQ Sauce over pizza crust to cover surface area.

Add cheese blend and top with chicken and red bell pepper.

Bake @ 375 for 12 - 15 minutes.

Pizza Stone

Put pizza stone in oven

Preheat to 450

Place pizza on stone and turn down to 375

BBQ Chicken Salad

Great use for left over BBQ Chicken

2 skinless, boneless chicken breast halves, lightly seasoned

4 stalks celery, chopped

1 large red bell pepper, diced

1/2 red onion, diced

1 (8.75 ounce) can sweet corn, drained

1/2 cup barbecue sauce

2 Tbsp mayonnaise

1/2 tsp celery salt

Preheat grill to high heat

Lightly oil grate. Grill chicken 10 minutes on each side or until juices run clear. Remove from heat, cool and cube.

30 Minute Chicken

Place split chicken breasts (3 - 4) in shallow pan, coat with our Italian dressing.

Set under broiler 10 minutes, or until skin begins to get very dark brown; turn chicken over, coat with more Italian Dressing.

Put back under broiler for 10 minutes Turn chicken over with skin side up, place back in over to reduced heat of 400 degrees for 10 minutes.

Remove from oven and let set for 5 minutes. Place on serving dish and spoon cooked dressing from baking pan on top of chicken prior to serving.