This is an appetite wetter for sure.

Just that right chickenny sweet ‘n sour ‘n crunch.

This makes you lick your lips for what’s to come.



You’ll need:

1 Cup finely chopped cooked Chicken
1/2 Cup Golden Raisins
1/2 Cup Dried Cranberries
1/2 + teaspoon Fresh Ginger
3 Tablespoons finely chopped Fresh Parsley OR Cilantro
2 Tablespoons toasted sliced Almonds
2-3 Tablespoons Mayonnaise or to your taste
1/2 teaspoon Raspberry Vinegar or other sweet light vinegar
Salt & Pepper to taste
40-50 Wheat Crackers good quality natural cracker
*One jar of Mandarin Orange sections drained and rinsed

NOTE: You can use veggies instead of crackers like thickly & diagonally cut English cucumber rounds. Again, your choice.

Mixing bowl
Serving platter if they get that far

To prepare:

In a bowl, mix together first 6 ingredients. Mix vinegar and mayonnaise together and add to chicken mixture. Season with salt & pepper to taste. Spoon mixture onto your favorite crackers or veggies and serve. Delicious.

Serves 6-8+

– you will want to double this one for seconds all around.

It hits the spot for a
chili night.

(yes, pun intended)

You’ll need:

4 Tablespoons Extra Virgin Olive Oil
1-1/2-2 Pounds +/- cut into 3/4“ chunks Chicken (or Turkey)
1 Small Package Organic Frozen (your choice) — defrosted Mixed Veggies
1 Small Package Organic Frozen & unsweetened — defrosted Corn Niblets
1 Medium diced Onion
5 Cloves Garlic or to your taste, mashed ‘n minced
3 teaspoons dried Oregano
1+ Tablespoon dried Cumin or to taste
2-3 Jalapenos Ribs & seeds partially, all, or none removed
You decide the heat level: more ribs ‘n seeds, more heat
Use hotter chilies if you prefer even more heat
1 teaspoon fresh squeezed Lemon Juice
1 28-oz. can Crushed Tomatoes or 3-4 Cups fresh
3+ Cups Organic Chicken Broth depends on how thick you like it
1 Can – Black Beans 15-ounces drained
1 Can – Pinto Beans 15 ounces drained
1 Can Kidney Beans – 15 ounces drained
1 Cup Cilantro chopped or to your taste (I love it so I use a lot)
1-1/2 teaspoons Black Pepper
1-1/2 teaspoons Sea Salt

On-the-side: lime wedges, sour cream, avocado slices with one big crusty whole wheat or sourdough artisan bread or a pile of warm pan toasted tortillas

Large, heavy porcelain/cast iron or stainless steel pot & lid is best
About one hour cooking time

NOTE: I recommend using latex gloves when handling hot peppers

To prepare:

Heat oil in pot on low/medium heat. Sauté onion and garlic till they are aromatic, a few minutes. Add chicken chunks and continue sautéing for a few minutes. Mix in veggies and niblets and cook on medium heat for a few minutes. Add oregano, cumin, jalapenos and mix through. Add tomatoes with juice, chicken broth, lemon juice, all beans, salt & pepper. Bring heat down to simmer for 45 minutes. Add cilantro and adjust flavors to your taste. Simmer 15 minutes more. Serve with the sides. S-mokin’!

Serves 6-8

A salad side is all you might want to round off this easy-to-make delight for your family & kids.

Looks like a lot but it’s not. Not much time? Refrigerate and make later.

You’ll need:

1 Cup Wild Rice
2 Cups Water or Organic Chicken Broth
1/2 teaspoon Salt

1 Medium finely diced Onion
1 Stalk finely diced Celery
2 Cups shredded Zucchini, about 2 medium
1 Cup Corn Niblets (frozen or fresh unsweetened)
3+ Tablespoons Pure Olive Oil (light)
Juice of 1/2 Lemon
2 teaspoons Dried Basil
2 teaspoons Dried Marjoram
1 Tablespoon fresh Parsley, finely chopped
1/4 Cup grated Parmesan (sweet) OR Romano (tangy)
1/2 – 3/4 teaspoon Pure Honey
Salt & Pepper
Cayenne Pepper, Pinch
1 Rounded Tablespoon Organic Cane or Brown Sugar
Sweet Paprika or Spanish for more heat
Cinnamon
About 3/4 Cup Organic Chicken Broth or till thin layer in baking dish
8 Bone-in and skin-on whole chicken leg quarters, salt rubbed and washed

*NOTE: You can add golden raisins or dried cranberries for a more complex taste layer. Even some wine. Experiment with white or medium bodied red. I left out garlic from this one, but, of course put it in to your taste if you want. Make it and then make it yours.

400 degree oven
Baking time: About 1-1/2 hours or until juice is clear from leg/thigh joint
One medium saucepan w/ cover
One heavy skillet (NOT nonstick)
One large mixing bowl
Glass or heavy ceramic/cast iron baking dish oiled, sprinkled with salt, pepper, paprika.
Aluminum Foil

To prepare:

Preheat oven. Wash wild rice through a strainer and turn into a medium saucepan over medium heat. Stir/roast rice till dry and aromatic. Before adding water/broth run sides and bottom of saucepan under cold water tilting away from running water going around outside of pan only. This cools pan and prevents splattering when you add water/broth to rice. Add water/broth and salt. Cover. Bring to boil then turn down to simmer for about 45 minutes till rice is slightly al dente. When done turn out into large bowl to cool.

While rice is cooking heat 2 Tablespoons olive oil in heavy skillet on medium heat. Add onion and celery and sauté till onions are translucent about 5 minutes. Add zucchini and nibblets and sauté additional few minutes with pinch of salt adding more oil if necessary. Remove from heat and turn mixture into bowl. Add next nine ingredients adjusting to your taste, and mix thoroughly. When rice is cooled, add to veggie mix and allow to cool until you can handle it. Carefully insert fingers between skin and meat of each leg gently opening up a pocket as far down the leg as you can go. Fill each pocket with rice mixture pushing it back gently under the skin being careful not to tear it. As each leg is filled place in baking dish. When dish is filled, brush each leg with olive oil, top with salt, pepper, paprika, a very light sprinkling of sugar and cinnamon. Add chicken broth and cover. Bake 45 minutes. Uncover and bake additional 15-20+ minutes. Skins should be browned and crunchy. Leg/thigh joint juice should be clear. Serve with salad for a scrumptious one plate meal!