Blue Cheese Dip for Country Ribbon Buffalo Wings

Yield: about 1 1/2 cups

3/4 cup mayonnaise
1 clove garlic, minced
2 TBSP fresh parsley, chopped (or 1 TBSP dry)
1/2 cup sour cream
1 TBSP lemon juice
1TBSP white vinegar
1/2 cup crumbled blue cheese
salt and pepper

1. Combine all ingredients.

2. Chill for at least one hour.

  

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Wingless Chicken Wing Dip

2 packages cream cheese
3/4 cup hot sauce
1 cup ranch dressing
2 cups cooked diced chicken breast
1 cup shredded cheddar cheese

Chicken and Feta Wedges

1 1/2 cups fresh tomatoes, chopped
1/2 cups black olives, chopped
1/4 cup fresh parsley, chopped
2 cups cooked chicken, chopped
1/2 TSP salt
1/2 TSP black pepper
2 TBSP red wine or balsamic vinegar
3 TBSP olive oil
8 small flour tortillas
2 cups feta cheese, crumbled 1. Heat over to 450 degrees.

2. Combine tomatoes, olives, parsley, chicken, salt, pepper,
vinegar and oil.

3. Brush both sides of tortillas with oil, and bake on baking sheet till
they begin to brown, about 2-3 minutes. Turn and bake for another
two minutes, watching carefully.

4. Top each tortilla with feta cheese. Return to oven till cheese is just
melting, remove and top with chicken mixture.

Phyllo Chicken Rolls

1 tablespoon olive oil
1/2 TSP salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lb chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1/4 cup sliced almonds, toasted, cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon

1. Sauté onion in a large saucepan with salt, cumin, ginger, turmeric, pepper, and coriander, stirring, til softened. Add chicken, broth, and water, and simmer, covered, until meat is tender, approximately 45 minutes. Place chicken in a bowl, reserving cooking liquid.

2. When cool, shred chicken, removing skin and bones. Simmer cooking liquid over moderately high heat, uncovered, til reduced to about 1/4 cup, then pour into shredded chicken along with almonds.

3. Season egg with salt and pepper, and cook in 1/2 tablespoon butter in a small skillet until set but still soft. Stir scrambled egg into filling.

4. Preheat oven to 450°F. Place 1 phyllo sheet on a clean, dry surface, and brush generously with some melted butter, covering remaining phyllo with a damp kitchen towel. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo, then top with another phyllo sheet and brush with butter.

5. Halve buttered phyllo stack crosswise, then arrange 1 half with long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll tightly, leaving ends open. Transfer roll, seam side down, to a cutting board. Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.

6. Cut each roll crosswise into 4 pieces and arrange pieces on 2 baking sheets. Bake, until phyllo is golden brown, about 12 minutes.

Chicken and Feta Wedges

1 1/2 cups fresh tomatoes, chopped
1/2 cups black olives, chopped
1/4 cup fresh parsley, chopped
2 cups cooked chicken, chopped
1/2 TSP salt
1/2 TSP black pepper
2 TBSP red wine or balsamic vinegar
3 TBSP olive oil
8 small flour tortillas
2 cups feta cheese, crumbled

  1. Heat over to 450 degrees.
  2. Combine tomatoes, olives, parsley, chicken, salt, pepper,
    vinegar and oil.
  3. Brush both sides of tortillas with oil, and bake on baking sheet till
    they begin to brown, about 2-3 minutes. Turn and bake for another
    two minutes, watching carefully.
  4. Top each tortilla with feta cheese. Return to oven till cheese is just
    melting, remove and top with chicken mixture.

Grilled Satay Chicken with Peanut Dipping Sauce

1 1/2 cups coconut milk
1 tablespoon soy sauce
1 1/2 teaspoon curry powder
3/4 teaspoon ground coriander seeds
2 teaspoons cornstarch
1 whole skinless boneless chicken breast, cut into 1/2 inch strips
3/4 cup roasted peanuts, ground fine in a food processor
1 teaspoon fresh lime juice
1/8 teaspoon dried hot red pepper flakes, or to taste
ten 8-inch skewers, soaked in water 30 minutes
1 teaspoon minced fresh coriander sprigs

  1. Combine coconut milk, soy sauce, curry powder, and ground coriander in a small bowl. Transfer 1/2 cup of the mixture to a non-reactive medium bowl, stir in cornstarch, and add chicken. Marinate up to 24 hours.
  2. Combine remaining coconut mixture, peanuts, lime juice, and red pepper flakes in a small saucepan, simmering 10 minutes, or until thickened. Transfer to a small bowl and cool.
  3. Thread 1 piece chicken onto each skewer and grill until cooked through, about 3 minutes on each side.
  4. Sprinkle dipping sauce with fresh coriander and serve with chicken.

Phyllo Chicken Rolls

1 small onion, finely chopped
1 tablespoon olive oil
1/2 TSP salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lb chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1/4 cup sliced almonds, toasted, cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 teaspoon ground cinnamon

1. Sauté onion in a large saucepan with salt, cumin, ginger, turmeric, pepper, and coriander, stirring, til softened. Add chicken, broth, and water, and simmer, covered, until meat is tender, approximately 45 minutes. Place chicken in a bowl, reserving cooking liquid.

2. When cool, shred chicken, removing skin and bones. Simmer cooking liquid over moderately high heat, uncovered, til reduced to about 1/4 cup, then pour into shredded chicken along with almonds.

3. Season egg with salt and pepper, and cook in 1/2 tablespoon butter in a small skillet until set but still soft. Stir scrambled egg into filling.

4. Preheat oven to 450°F. Place 1 phyllo sheet on a clean, dry surface, and brush generously with some melted butter, covering remaining phyllo with a damp kitchen towel. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo, then top with another phyllo sheet and brush with butter.

5. Halve buttered phyllo stack crosswise, then arrange 1 half with long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll tightly, leaving ends open. Transfer roll, seam side down, to a cutting board. Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.

6. Cut each roll crosswise into 4 pieces and arrange pieces on 2 baking sheets. Bake, until phyllo is golden brown, about 12 minutes.

Wingless Chicken Wing Dip

2 packages cream cheese
3/4 cup hot sauce
1 cup ranch dressing
2 cups cooked diced chicken breast
1 cup shredded cheddar cheese

  1. Preheat oven to 375 degrees.
  2. Combine cream cheese and hot sauce until blended. Mix in the ranch dressing, chicken and cheddar cheese.
  3. Spread into a 9×13 inch baking dish.
  4. Bake for 30 minutes.
  5. Serve with tortilla chips.

Blue cheese dip

Yield: about 1 1/2 cups
3/4 cup mayonnaise
1 clove garlic, minced
2 TBSP fresh parsley, chopped (or 1 TBSP dry)
1/2 cup sour cream
1 TBSP lemon juice
1TBSP white vinegar
1/2 cup crumbled blue cheese
salt and pepper

  1. Combine all ingredients.
  2. Chill for at least one hour.
Country Ribbon Inc. P.O. Box 803 902/907 East White Hills Road St. John's, NL A1C 5L7 Tel: (709) 722-3751 Fax: (709) 722-7813 info@countryribbon.com
Country Ribbon Feed Division P.O. Box 218 1273 Topsail Road Mount Pearl, NL A1N 2C2 Tel: (709) 368-3193 Fax: (709) 368-7994