Preheat a skillet over medium high heat. Scrape chicken and marinade into the hot skillet, and cook. I brown both sides, then let it simmer with the lid on for 20 minutes or until chicken is no longer pink inside. Make sure liquid doesn’t boil away. You can add a splash of water as necessary.

Combine 2 cups of rice and 4 cups of stock in a saucepan and bring to a boil. Lower heat and cover your saucepan. Simmer rice for 45 minutes or until all liquid is absorbed, or as instructed on rice package. Remove from heat and fluff with a fork. Stir in fresh lime juice, cilantro and salt and pepper to taste. Spread rice into the bottom of a non-stick sprayed 9×13 pan. Preheat oven to 350 F.

Layer cooked chicken bites on top of rice, then spread the entire container of sour cream over that, followed by the jar of salsa and 3 cups of cheese.

Bake at 350 F for 20 minutes.

To make the creamy ranch dressing, combine the regular ranch dressing with tomato paste, cilantro and lime juice. Stir well and drizzle on top of each individual plate of casserole.

Dig in! This is a fantastic, flavorful supper!

For the flautas:
Spread a teaspoon (more or less) of pesto on one side of a flour tortilla. Top with a little chopped chicken, shredded cheese and then roll into a cigar-like shape.

Place the rolled tortilla, seam side down on a large rimmed baking pan. Bake at 350ºF for 10-12 minutes or until crispy and brown. Repeat with any remaining tortillas.

Serve with sour cream, salsa, guacamole, and hot sauce if desired.

Add the beans, chilies and onions when the chicken is cooked. Cover and cook for 5 minutes.

Add oyster sauce and water when the beans turn vibrant green. Simmer over low heat for 10 minutes, then add sugar to control the spice. If you want it spicier however, you can add more chili paste now.

Let it simmer for another 5 minutes. Turn off the heat. Let it cool uncovered.

Serve with hot steamed rice.

Preheat your grill to medium-high heat. Soak your wooden skewers in a bowl of water for a few minutes, then skewer the chicken pieces as desired.

Grill on medium-high heat for 4-6 minutes a side until the chicken is fully cooked.

For the peanut sauce:
In a medium sized bowl combine the peanut butter, coconut milk, lime juice, honey, fish sauce, chili paste, garlic, green onion and the cilantro. Add a little bit of warm water at a time until thinned to your liking.

Makes about a cup.

For the ginger rice:

Rice cooker version: Throw ginger coins, rice, salt and the coconut milk into the rice cooker. Fill the rest with water according to your rice cooker manual. Cover, and cook according to your rice cooker instructions.

Stove-top version: Measure out the coconut milk into a 4 cup liquid measuring cup. Fill it the rest of the way with water until it reaches 4 cups. Throw the ginger coins, salt and coconut milk mixture into a large sauce pan and bring to a boil. Add in rice and reduce heat. Cook covered until all water is absorbed, approximately 15-20 minutes.

Fluff rice and remove ginger pieces. Should make 8 cups of rice.

This recipe makes a lot of rice, so feel free to cut this in half if you don’t want the extra!

Plate some rice, top with a couple of satay skewers and serve a dish of sauce on the side.

In a small bowl, whisk together eggs and milk. In a medium bowl, combine flour, panko crumbs, and all the spices. Mix until well combined.

Begin by dipping the chicken pieces into the egg mixture and then transfer the chicken from the egg mixture into the flour mixture and toss until completely coated with seasoned flour. Remove the chicken from the flour mixture and set on a baking sheet or plate and continue until all the chicken pieces are coated.

Pour oil into a medium-sized, high sided pot. For safety sake, you do not want your oil to be more than 2″ deep, and definitely not more than halfway up the side of the pot. Heat oil to 375 F. A candy thermometer comes in handy here, but if you don’t have one, heat the oil on medium-high heat for about 5-7 minutes. Test your oil temperature with one of the chicken pieces. If it browns too quickly, turn the heat down to medium and wait a minute or two to start frying.

Carefully drop the chicken pieces, 8 to 12 pieces at a time, into the hot oil and fry for 3 to 4 minutes until browned and cooked through. Use a slotted spoon to remove the chicken pieces from the hot oil and place the chicken on a paper towel to drain slightly before serving. Continue frying the rest of the chicken.

You can easily double or triple this recipe and freeze some for those crazy, busy weeknights when you only have 20 minutes to put dinner on the table.

To freeze:
Place cooked, cooled popcorn chicken in a single layer on a baking sheet and place in the freezer for 1 to 2 hours. Once frozen, remove the popcorn chicken from the baking sheet and place in freezer safe Ziploc bags. Return to the freezer for future meals.

To reheat:
Place frozen popcorn chicken in a single layer on a baking sheet, and bake at 350 F for 15 to 20 minutes, stirring once or twice, until heated through.

For the Honey Dill Sauce:

Mix all ingredients in a small bowl and refrigerate until ready to use. Honey dill sauce will keep in the refrigerator, in a sealed container, for up to 3 weeks.

I prefer fresh or frozen dill, but you can also use dried dill in a pinch.

Mix together the salt, milk, and egg white in a shallow bowl. Whisk gently to combine. In a separate dish, mix the breadcrumbs and Parmesan with your fingers.

Dredge each piece of chicken in the milk mixture then in the Parmesan mixture, pressing the coating so it sticks to the chicken. Place the chicken pieces on the baking rack that you have set inside the pan.

Spray the top of the chicken with cooking spray and bake until lightly golden, 7-10 minutes. Remove pan from the oven, flip the chicken, and spray the opposite side with cooking spray.

Return the chicken to the oven and continue to bake until just cooked through 5-7 more minutes. Time will depend on how thick your chicken is. You may want to cut into a piece to check. The juices will run clear when done. If the chicken cooks through before the coating browns, broil it for 30 seconds or so to crisp the panko and Parmesan.

Serve with homemade marinara, or use store bought as desired. Enjoy!

For the marinara, add the onion and crushed red pepper into a skillet with a drizzle of oil. Heat over medium heat. Cook for 3 minutes until slightly softened, then add the garlic and cook for one minute more. Add the tomatoes and sugar. Stir to combine, and taste. Add a sprinkle of salt if you’d like! Use right away or let it simmer for 20 minutes, adding water as necessary to maintain a good consistency. Serve sauce over the chicken or pasta.

To make the glaze, whisk the glaze ingredients together in a small bowl. Allow the glaze to rest for at least thirty minutes.

Heat a grill to medium heat. Put the chicken on the grill. Grill the chicken breasts until golden on both sides. It should take around 5 minutes per side but may vary depending on the thickness of your chicken. During the last few minutes of cooking, brush the glaze over the chicken, liberally. Continue cooking until juices run clear. Remove chicken from the grill and brush with additional glaze.

Recipe slightly adapted from A Spoonful of Thyme blog.

Shape into 12 burgers. Refrigerate for 2 hours or freeze for 30 minutes.

Lightly grease then preheat your grill to medium-high (about 450 F).

Season the turkey burgers with additional salt and pepper. Place patties on the grill. Grill each side for about 8 minutes, or until meat is thoroughly cooked (to an internal temperature of 160 F).

Remove patties from the grill onto a platter. Let them sit for 5 minutes.

Recipe adapted from Mar-a-Lago Club, Donald Trump’s private club in Palm Beach.

Line a rimmed sheet pan or baking dish with aluminum foil and preheat your oven to 400 F. Spray the aluminum foil lightly with Pam baking spray. Set aside.

Defrost the frozen spinach in the microwave, according to package instructions.

Then, lay out one tortilla on your pan. Add a layer of spinach down the center of it.

On top of the spinach, add a layer of Rotel tomatoes (drained) and some of the diced green chilies.

Finally, add some of the ground turkey mix on top of the chilies. Then, roll up the tortilla, leaving it on the pan seam side down. Do the exact same process on the other 3 tortillas.

When the tortillas are all completed, pour the enchilada sauce on top of them. Then, toss the cheese on top and put in the oven for 20-25 minutes.

Once the cheese is nice and browned on top, bring the enchiladas out of the oven and serve them up! We had ours with brown rice served Mexican style.

Combine all of the ingredients (except chicken) together in a large bowl, making sure that it’s evenly mixed.

Place rinsed, raw chicken breasts into a casserole dish. Cover chicken breasts with the entire mixture, spreading enough to coat each piece of chicken.

Place into the oven for 40 minutes, or until the mixture is bubbling nicely in the pan and has begun to turn golden brown.

Enjoy!