Yummy Brisket

Rub brisket with brown sugar, sprinkle on garlic salt. Cook in a crock-pot all day on LOW.

Sauce:
¼ C teriyaki sauce
2 T soy sauce
1 T Worcestershire Sauce
¼ C brown sugar
1 T ketchup
1 T sugar
1 t garlic powder
1 t ground ginger spice

Combine ingredients in a saucepan over medium heat. Slowly bring the mixture to a boil. Slice brisket and pour sauce over the slices.

Hint: We usually double the sauce since briskets come as larger cuts generally.

Creamy Skillet Chicken

1 Tbsp. Bertolli® Classico™ Olive Oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
1 cup milk
1 cup water
4 ounces cream cheese, cubed

1. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown chicken, turning once. Remove chicken; keep warm. 2. In same skillet, bring Lipton® Recipe Secrets® Vegetable Soup Mix blended with milk and water to a boil. Reduce heat and simmer 4 minutes. 3. Stir in cream cheese until melted and simmer 3 minutes. Add chicken and cook 5 minutes or until chicken is thoroughly cooked. Serve with warm buttermilk biscuits, hot cooked rice or noodles.

Lipton's Cheesy Garlic Chicken

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 medium tomato, coarsely chopped
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1/3 cup water
1 Tbsp. Bertolli® Classico™ Olive Oil
1 cup shredded mozzarella cheese (about 4 oz.)
1 Tbsp. grated Parmesan cheese

1. Preheat oven to 400°. In 13 x 9-inch baking dish, arrange chicken and top with tomato. 2. In small bowl, blend Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, water and Olive Oil. Pour over chicken. 3. Bake 20 minutes. Top with cheeses and bake an additional 5 minutes or until cheese is melted and chicken is thoroughly cooked. RECIPE TIP: Turn leftover Cheesy Garlic Chicken into a quick and delicious lunch or dinner. Simply heat and serve on hot toasted garlic bread with a balsamic vinegar drizzled over the top. YUM.

Olive Garden Alfredo Copycat

Olive Garden Alfredo

1/2 C butter
2 cloves garlic, minced
2 C heavy cream
1/8 t ground black pepper
pinch salt
1/2 C grated Parmesan cheese
1 12-ounce box fettucine pasta

1. Melt butter in a medium saucepan over medium/low heat
2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn heat down in mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.
3. Cook pasta and the spoon sauce over the noodles

Savory Crescent Chicken Squares
	Prep Time: 20 Min Total Time: 50 Min Makes: 4 sandwiches
INGREDIENTS: 1 package (3 oz) cream cheese, softened 1 tablespoon LAND O LAKES® Butter, softened 2 cups cubed cooked chicken 1 tablespoon chopped fresh chives or onion 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons milk 1 tablespoon chopped pimientos, if desired 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 1 tablespoon LAND O LAKES® Butter, melted 3/4 cup seasoned croutons, crushed DIRECTIONS: 1. Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well. 2. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons. 3. Bake 25 to 30 minutes or until golden brown.

Creamy Chicken Enchiladas by Guest Chef Summer

Creamy Chicken Enchiladas by Guest Chef Summer

3+ large skinless/boneless chicken breasts
1/2 onion, chopped
1/4 cube butter
1, 8oz pkg cream cheese
1 small can green chilis
flour tortillas
1 pint whip cream
1 cup monterey jack cheese

Preheat oven at 350 degrees. Boil chicken and cut up 2-3 chicken breasts. (Can do this the day before and refrigerate). Saute onion in butter. Add 1 pkg cream cheese and 1 small can green chilis. After cream cheese melts, mix in chicken. Drop chicken/cheese mix in flour tortillas. Put in 13x9 pan. Pour pint of whipping cream on top. Add 1 cup shredded monterey jack cheese. Bake 30 minutes at 350 degrees.Great to top off with the black bean salsa dip!

Red Beans and Rice

Ingredients

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped bell peppers
• Salt and cayenne, to taste
• 4 bay leaves
• 4 sprigs fresh thyme
• 1 pound smoked ham hocks
• 1/2 pound boiled picked pork meat
• 1 pound dried red beans, rinsed and sorted over, soaked and drained
• 3 tablespoons chopped garlic
• 10 cups chicken stock, or water
• 4 cups cooked white rice
• 1/4 cup chopped green onions

Instructions

In a large saucepan, heat the oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt and cayenne. Saute the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves, thyme, ham hocks, and pork meat and saute for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs. To serve ladle into bowls with rice. Garnish with green onions.

Yield: 8 servings

Crispy Fried Chicken

Ingredients

• 1 whole fryer, cut into 8 pieces
• Essence
• 2 cups plus 2 tablespoons buttermilk
• Vegetable oil for frying
• 2 1/2 cups flour
• 2 eggs, beaten
• Salt and pepper

Instructions

Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.

Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.

Yield: 4 servings