Picnic Fried Chicken

   Ingredients
1 broiler/fryer chicken (3 pounds), cut up
3/4 to 1 cup buttermilk
   Coating
1-1/2 to 2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon paprika
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/8 teaspoon baking powder
Oil for frying

  1. Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator.

  2. Combine coating ingredients in large resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying).

  3. In an electric skillet or deep fryer, heat 1/2 inch oil to 350°-360°. Fry chicken, several pieces at a time, for about 3 minutes on each side. Reduce heat to 325°; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towels and keep warm.

Homemade Chicago Deep Dish Pizza

   Ingredients
2 to 2-1/2 cups all purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil

   Toppings

1/2 pound sliced fresh mushrooms

4 teaspoons olive oil, divided

1 can (28 ounces) diced tomatoes, well drained

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

2 to 3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon pepper

3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

1 pound bulk Italian sausage, cooked and crumbled

24 slices pepperoni, optional

1/2 cup grated Parmesan cheese

Thinly sliced fresh basil leaves, optional

  1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients, beat just until moistened. Stir in enough remaining flour to form a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.

  3. In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.

  4. Generously grease a 13-in x 9-in baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15-in x 11-in rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.

  5. Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and if desired, pepperoni, top with the remaining mozzarella cheese and Parmesan cheese.

  6. Cover and bake at 450° for 35 minutes. Uncover, bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.

Crab Cakes

   Ingredients
3 spring onions
1/2 a bunch of fresh flat-leaf parsley
750 g cooked crabmeat, from sustainable sources
300 g mashed potatoes
1 teaspoon cayenne pepper
1 large free-range egg
plain flour, for dusting
olive oil
watercress
tartare sauce

 1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
 2. Combine the crabmeat, potatoes, onion, parsley, pepper, cayenne and egg in a bowl with a little sea salt.
 3. Refrigerate for 30 minutes, then shape into 6cm cakes.
 4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
 5. Serve with pinches of watercress and a dollop of tartare sauce.

Delicious Chicken Pot Pie

   INGREDIENTS
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all purpose flour
2 cups chicken broth
1 cup half and half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Classic Deviled Eggs

   Ingredients
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika for garnish

  1. Place eggs in a single layer in a saucepan and cover with enough water that theres 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

  3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Salt beef club with Cajun fries

   Ingredients
1 big potato, cut into thin chips
2 tsp olive oil
1/2 tsp Cajun seasoning
1 heaped tbsp mayonnaise
1 tsp chopped chive
1 tsp Dijon mustard
3 slices white or brown bread, lightly toasted
2 radish, thinly sliced
1 baby or 1/2 avocado, sliced
2 slices salt beef
couple Little Gem lettuce leaves

 1. Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake, turning once, for 20-25 mins or until golden and crisp. Season.

 2. Meanwhile, mix the mayonnaise, chives and mustard in a small bowl and season. Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and avocado. Place the other slice, spread-side up, on top and add the salt beef and lettuce. Top with the final slice.

 3. Cut up and secure with cocktail sticks if you like, then serve alongside the fries.

Tomato Basil Chicken Cups

   Ingredients
1 package fillo shells
1 (9 oz.)  Smart Ones® Tomato Basil Chicken with Spinach
1/3 cup shredded part-skim mozzarella cheese

 1. Preheat oven to 350°F. Place fillo shells on a baking sheet and bake for 3 minutes. Remove from oven.
 2. Meanwhile, prepare the Smart Ones® dinner according to package directions. Then, using the side of a spoon, break up chicken into small pieces and stir well to combine all ingredients.
 3. Place a pinch of cheese on the bottom of each fillo shell. Top with approximately 1 teaspoon of the tomato basil chicken dinner (you may have a small amount left over). Top each with another pinch of cheese.
 4. Bake for about 5 minutes or until cheese begins to melt. Cool briefly before serving.

Sriracha Glazed Chicken with Paprika Butternut Squash

   Ingredients
 Sriracha-glazed chicken:
2 Tbsp. Sriracha hot sauce
2 Tbsp. canola oil
2 tsp. maple syrup
1 Tbsp. balsamic vinegar
1/4 tsp. ground black pepper
4, 6- oz. thinly sliced chicken breasts
 Butternut squash:
1, 4- lb. large butternut squash, peeled, seeded, diced OR
2, 2- lb. medium butternut squashes, peeled, seeded, diced
2 Tbsp. canola oil
1 tsp. sweet paprika or smoked paprika
1/4 tsp. salt
1/4 tsp. ground black pepper

   Sriracha-glazed chicken:

1. Into a large resealable plastic bag, add marinade ingredients: Sriracha, canola oil, maple syrup, balsamic vinegar, and black pepper. Add chicken breasts into the bag, making sure the chicken is well-coated with marinade. Let sit for 10 to 15 minutes (and start the butternut squash while it sits) or place chicken in the refrigerator to marinate for up to 24 hours.

2. To cook, into a large nonstick skillet over medium-high heat, add chicken breasts and all the marinade liquid. Use tongs to frequently turn the chicken breasts to be coated in marinade, and sauté until chicken is fully cooked, around 8 to 10 minutes depending on thickness. Remove from heat and serve.

   Butternut squash:

1. Preheat the oven to 400°F.

2. Cut the butternut squash in half vertically. Use a vegetable peeler or a knife to remove the peel. Remove the seeds with a spoon and discard. Cut squash into a 1-inch dice.

3. Add butternut squash cubes onto a large foil-lined rimmed baking sheet. Drizzle with oil, paprika, salt, and pepper. Use a spatula or clean hands to toss ingredients together. Make sure the squash is on a single layer on the baking sheet.

4. Cook in preheated oven until soft, about 30 to 35 minutes, shaking the pan halfway through the cooking process. Serve with the chicken.

Roasted Salmon With Potatoes and Mushrooms

   INGREDIENTS
1 pound small new potatoes, halved
8 ounces button mushrooms
3 tablespoons olive oil
kosher salt and black pepper
1 11/4-pound piece skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole grain mustard
1 teaspoon honey
2 tablespoons fresh flat leaf parsley, chopped

 1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil and ½ teaspoon each salt and pepper.

 2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

 3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.

 4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

 5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.