In this video, Betty demonstrates how to make a Chicken Salad Sandwich that closely resembles the chicken salad served at an upscale restaurant in Lexington, KY. You can serve this as a sandwich or as a salad. (Both are demonstrated.)

Ingredients:

15 oz. canned white chicken chunks (I used Valley Fresh brand, one 10 oz. can and one 5 oz. can. You may use leftover chicken, cut into chunks. )
1/2 cup finely chopped celery
1/2 cup halved red seedless grapes (You may use green seedless grapes.)
1/4 finely chopped pecans (I used an electric kitchen chopper, but you may leave them in larger pieces, if desired.)
1/2 cup mayonnaise
croissants, as many as you need (You can make this healthier with 100% whole wheat bread slices.)
freshly washed and dried lettuce leaves

In a medium to large mixing bowl, combine 15 oz. chunked chicken, 1/2 cup chopped celery, 1/2 cup halved grapes, 1/4 cup chopped pecans, and 1/2 cup mayonnaise. Stir until well-combined. Split a croissant in half horizontally. If desired, broil the cut sides of the croissant to keep them from absorbing the chicken salad filling. Now, place a couple of fresh lettuce leaves on the bottom half of the croissant, put a generous amount of chicken salad on top of the lettuce, and cap it off with the top half of the croissant. Continue until your materials are used up. As an alternative, you may place lettuce leaves on a serving plate, and place a large mound of chicken salad on top. If you have any pecan crumbles left, sprinkle them on top. Place a fresh, hot croissant alongside. This is just *one* way to make chicken salad. It is also great if you substitute pineapple, chopped dates, raisins, etc., in place of the grapes! You can make this a *very* healthy dish, if you choose, because *you* have control of exactly what goes in it!!!

Duration : 0:7:53

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chicken wings are one of America’s favorite finger foods. The traditional chicken wing preparation that originated in Buffalo New York called for chicken wings, cayenne pepper sauce and butter. Today we’re going to put a twist on this classic chicken wings recipe with a dash of smoked paprika.

Buffalo wings are also known as chicken wings, hot wings or simply just wings. I got a game to catch, so let’s get started on one of my favorite chicken wing recipes. To prepare baked chicken wings, bake the wings on a sheet pan coated with 2 tablespoons of melted butter for 45 minutes at about 425 F, turning the wings halfway through. Drain and toss with chicken wing sauce.

Buffalo Chicken Wings

20 chicken wings, thawed and patted dry
1 cup all purpose flour
1 tablespoon smoked paprika
1/2 stick butter
1/2 cup vinegar based cayenne pepper sauce
Peanut oil, for frying (or canola or vegetable oil)

Wash thawed chicken wings and pat dry. Season to your liking with kosher salt and fresh cracked pepper.

In a casserole dish, mix together the flour and paprika. Set aside.

Prepare the chicken wing sauce. In a sauce pot, melt down the 1/2 stick of butter and 1/2 cup of cayenne pepper sauce. After butter is melted, remove from heat.

Set fryer to 375 F, or see baking method above.

Dredge chicken wings in flour, shake off excess, and add to the fryer. After 12 minutes, drain wings on paper towels. After all wings are cooked, pour over the sauce and mix well.

Serve these with our buffalo chicken dip and celery sticks. This appetizer recipe is great for a Super Bowl party or other gathering. You’ll also need a lot of napkins!

Duration : 0:2:12

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In this video, Betty demonstrates how to make Chicken Littles Sandwiches. Uncooked chicken breasts are cut into pieces that are about the size of a “slider” (small) sandwich bun. The pieces are seasoned and coated with flour, and fried until bowned and done, and then placed in a small bun, along with mayonnaise and dill pickle chips. A great party snack!

Ingredients:

chicken breast meat, cut into squares about 2-inches by 2-inches and 1-inch thick. (You will need about 1 1/2 pounds of chicken breast to make a dozen sandwiches.)
meat tenderizer (No MSG) or salt, to taste
freshly ground black pepper, to taste
1 cup flour
1/3 cup peanut (or other) oil in a heavy, 9-inch skillet
slider buns (miniature sandwich buns) (If you cannot find slider buns, then you may use party rolls, or you may make biscuits or rolls frome scratch–You will find recipes for biscuits and rolls in bettyskitchen.)
mayonnaise, to taste
dill pickle chips, to taste

Slice uncooked chicken into squares, so that you have the number of squares you need to serve on the number of slider buns you have available. If you have leftover pieces of chicken, chop them into cubes, and fry them as “chicken nuggets” after you have made your Chicken Littles. Sprinkle each uncooked chicken breast square with meat tenderizer or salt, and grind fresh black peppercorns over both sides. (You may sprinkle with ground black pepper, instead.) Place 1 cup flour in a gallon-sized zip lock bag. Place about 4 sqares of chicken in the bag at a time, and shake to coat with flour. Place the coated chicken squares, one at a time, into hot peanut oil in a skillet on top of the stove. Continue placing the squares, until you have a single layer in the skillet. Now, let the chicken cook over medium heat, until it is brown on the bottom side. Turn once, and let the chicken brown on the other side. When chicken is brown on both sides (and done all the way through), remove from the hot oil, and place on paper toweling to drain. To serve, cut a slider bun open at the “hinge, spread both halves with a thin layer of mayonnaise, place a cooked square of chicken on one side and put two dill pickle slices on the other side. Close the bun, and the chicken Little is ready to eat! Serve while warm, if possible, although these are good, even after they have cooled a bit. This will be great for feeding a crowd at a Super Bowl party! (You can fry the chicken earlier, and reheat it right before assembling the Chicken Little Sandwiches–very carefree and easy!) I hope you enjoy these; we love them! –Betty

Duration : 0:10:32

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Ingredients for Oyakodon
(serves 1)

50ml Dashi Soup (1/5 u.s. cup)
1 tbsp Soy Sauce
** 1/2 tbsp Sake
(I forgot to add Sake on the list of ingredients in the video)
1/2 tbsp Sugar
1/2 tbsp Mirin
1/2 Small Onion
85g Chicken Meat (3 oz)
2 Eggs
10 Japanese Wild Parsley (Mitsuba)
200g Rice (7 oz)

About Music
Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/by-sa/3.0/

Duration : 0:2:44

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The perfect wings for your Super Bowl party! Visit http://foodwishes.blogspot.com/2008/05/clifton-springs-chicken-wings-oven.html to get the ingredients, and watch over 200 free video recipes!

Or, try these Sweet Hot Mustard Wings instead: http://www.youtube.com/watch?v=TxaN0nTmxD8

Or BBQ Stuffed Corn Muffins: http://www.youtube.com/watch?v=9_5-lQ9_FGM

Duration : 0:4:29

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