8 cups chicken stock
2 whole onions diced
3 whole garlic cloves crushed
1 1/2 tablespoon chili powder
1 large can crushed tomatoes
1 whole lime sour cream
1 teaspoon cumin
salt to taste
pepper to taste
1/4 teaspoon cayenne or more to taste
1 cup vegetable oil
12 whole corn tortillas
2 cups chicken cooked and torn or cubed into 1/2″ cubes

– Optional Add-Ons –
Cilantro
Corn kernels
Black beans
Avocado

In a large stockpot, heat 3 tablespoons of oil to medium-high heat. Add crushed garlic and chopped onions, and stir until onions just start to brown. Add the can of crushed tomatoes, cumin, cayenne pepper, chili powder, salt, pepper, and half of the lime juice. Turn up the heat until it bubbles, stirring constantly, then gradually stir in chicken stock. Turn down to low and simmer for 10 minutes. Add diced chicken. (Optionally add black beans or fresh corn kernels).

To make the tortilla crisps, julienne 12 corn tortillas into narrow, uniform strips. In a saucepan, bring 1 cup of vegetable oil up to medium-high heat (takes about 5 minutes to come up to temperature — be sure to test the heat of the oil by placing a corn tortilla bit into the oil — it should bubble immediately). Deep-fry these tortilla strips in batches (2 mins or so — do not let them turn a dark brown) — transfer to paper towel to dry. They should be crispy.

When ready to serve, plate the soup, then top with a mound of the tortilla strips. Optionally add avocado, sour cream, cheese, fresh corn kernels.

Squeeze fresh lime juice into each bowl at the table.

Soup itself can be made ahead, but make the corn tortilla strips fresh, just prior to serving… it’s worth it.

1 pound smoked chicken, cut into pieces
1 roasted New Mexican chile, peeled and seeded
1 red and yellow bell pepper, sliced
1/2 cup carrots, parboiled and drained
1 pound fettucine, cooked and rinsed
2 tablespoons AiKan Extra Hot Sweet and Spicy

Lightly spray your wok or pan with cooking oil and place over medium high heat. Toss in the smoked chicken, vegetables and pasta. Add AiKan Sweet and Spicy sauce and toss well.

Serves 4

18 uncooked jumbo pasta shells
3/4 cup lightly packed chopped fresh basil leaves
3 cups diced cooked chicken breast (about 1 Ib)
1 cup small-curd cottage cheese
1 egg
2 cups tomato pasta sauce
1 container (10 oz) refrigerated Alfredo sauce
1/2 cup grated Parmesan cheese

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.

In medium bowl, mix 1/2 up of the basil leaves, the chicken, cottage cheese and egg. Spoon about 1 heaping tablespoon mixture into each cooked pasta shell.

Pour pasta sauce into baking dish; spread to evenly coat bottom of dish. Place filled shells over sauce, filled sides up. Drizzle Alfredo sauce over shells. Sprinkle with Parmesan cheese. Cover tightly with foil.

Bake 35 to 45 minutes or until sauce is bubbly and shells are hot.

Sprinkle with remaining basil.

6 Servings

1/4 cup coarsely chopped fresh basil
2 tablespoons chopped fresh mint
3/4 cup chicken stock or broth
3 green (spring) onions, including tender green tops, 2 coarsely chopped and 1 thinly sliced
2 cloves garlic
1 tablespoon peeled and chopped fresh ginger
2 tablespoons extra-virgin olive oil
1 small eggplant, with peel, diced (about 4 cups)
1 yellow onion, coarsely chopped
1 red bell pepper, seeded and cut into julienne
1 yellow bell pepper, seeded and cut into julienne
1 pound skinless, boneless chicken breasts, cut into strips 1/2 inch wide and 2 inches long
2 tablespoons low-sodium soy sauce

In a blender or food processor, combine the basil, mint, 1/4 cup of the stock, the chopped green onions, garlic and ginger. Pulse until the mixture is minced but not pureed. Set aside.

In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, yellow onion and bell peppers and saute until the vegetables are just tender, about 8 minutes.

Transfer to a bowl and cover with a kitchen towel to keep warm.

Add the remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Add the basil mixture and saute for about 1 minute, stirring constantly. Add the chicken strips and soy sauce and saute until the chicken is almost opaque throughout, about 2 minutes. Add the remaining 1/2 cup stock and bring to a boil. Return the eggplant mixture to the pan and stir until heated through, about 3 minutes.

Transfer to a warmed serving dish and garnish with the sliced green onion.

Serve immediately.

Serves 4

Nutritional Analysis
(per serving)
Calories 248
Monounsaturated fat 5 g
Protein 30 g
Cholesterol 66 mg
Carbohydrate 13 g
Sodium 408 mg
Total fat 8 g
Fiber 4 g
Saturated fat 1 g

4 pork chops – approximately 3 pounds
1 package onion soup mix
1 cup chicken broth

Place pork chops in the slow cooker.

In a separate bowl, combine soup mix & chicken broth, stir. Pour over chops.

Cook on low heat for six to eight hours.

1 chicken, cut in pieces or chicken parts as desired
1/4 cup butter, melted
1/2 package Pepperidge Farm stuffing or 1 tube Ritz crackers
Salt and Pepper to taste

Roll out stuffing or crackers with rolling pin on wax paper to make crumbs. Dip chicken, piece by piece, in butter and roll in crumbs.

Place in shallow baking pan and sprinkle lightly with salt and pepper, if desired.

Refrigerate or bake immediately in 350º oven for 1-1/4 hours.

1 cut up chicken
1/3 cup olive oil
2 sliced cloves garlic
some fresh rosemary
salt and pepper to taste
4 baking potatoes

Wash and dry chicken. Put olive oil, sliced garlic and rosemary in baking pan. Slice potatoes thin. Mix chicken and potatoes well; salt and pepper. Bake at 375° for about 1 1/2 hrs.

Serves 4.

24 split chicken wings (tips removed)
2 tablespoons (30ml) vegetable oil
juice and zest of 1 lime
1 tablespoon (15ml) chili seasoning
1 1/2 teaspoons (5 to 7.5ml) fajita or cajun seasoning
1 teaspoon (5ml) sugar
sea salt & pepper to taste

Dip:
3/4 cup (180ml) plain yogurt or sour cream
juice and zest of 1 lime
1 teaspoon (5ml) sugar
1 1/2 teaspoons (5 to 7.5ml) Thai Seasoning
Sea Salt & Pepper to taste

Toss split wings with vegetable oil and lime juice.

Combine remaining ingredients and rub evenly onto chicken. Allow chicken to marinate a least 1 hour in refrigerator.

Roast wings in 400°F. For 25 to 30 minutes.

Whisk together ingredients for dip and serve with cooked wings.

1 1/2 teaspoons cumin seeds
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
Salt, to taste
6 garlic cloves, peeled
2 red chilies, chopped
2 tablespoons vegetable or canola oil
1 teaspoon turmeric
1 teaspoon paprika
2 tablespoons tamarind paste
1 teaspoon dried shrimp paste, dissolved in 1 tablespoons hot water
Juice of 2 limes
Freshly ground black pepper, to taste
1/4 cup coconut milk
6 tablespoons plain yogurt
3 pounds boneless, skinless chicken breasts and thighs, cut into about 12 large pieces

For the garnish:

1/2 cut chopped fresh cilantro
2 red chilies, seeded and finely chopped
Zest of 4 limes
2 garlic cloves, peeled and finely chopped
Salt, to taste

In a large, dry skillet over medium-low heat, combine the cumin seeds, pumpkin seeds, sunflower seeds and sesame seeds. Sprinkle with a bit of salt; heat, stirring often, until the seeds are lightly toasted. Let cool.

In a food processor, combine the garlic, chilies, oil and a pinch of salt. Pulse until the garlic is well chopped. Add the turmeric, paprika and the toasted seeds. Pulse until a chunky, golden paste forms.

Add the tamarind, shrimp paste, lime juice, black pepper, about 1 teaspoon salt, coconut milk and yogurt. Pulse until well mixed. Transfer the marinade to a large bowl.

Add the chicken and rub the paste all over the chicken. Cover and refrigerate at least 3 hours.

When ready to cook, preheat the oven to 350°F.

Line a rimmed baking sheet with foil. Place a metal cooling rack over the baking sheet. Arrange the chicken on the rack. Roast for 35 minutes, or until the juices run clear.

Meanwhile, prepare the garnish. In a small bowl, combine the cilantro, chilies, lime zest, garlic and salt.

When the chicken is done, pile it on a serving platter and sprinkle with the cilantro mixture.

Servings: 6

Rice (make the amount you usually use but at least one cup less).
4 or 5 small pieces of chicken.
a carrot
food coloring

First, make the chicken at your flavor. Then, take the chickens’ juice out and let the chicken cool down. After that take the bones out of the chicken and make the chicken into small little pieces. Fourth, make the carrot into small little pieces. Fifth, start making the rice and wait a little while to put the chicken and the carrot. However, do not put salt in it. Sixth, once the rice is ready to put the water instead put the food coloring and the juice left over of the chicken. Lastly, just finish cooking the chicken rice like if it was normal white rice.