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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Enjoy!

Duration : 0:6:34

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Visit http://www.harvesteating.com to get the written recipe for this video. Chef Keith Snow creates a delicious and healthy twist on an Italian favorite.

Duration : 0:6:28

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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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How to make orange sauce for an orange chicken and beef recipe; learn more about making Chinese food in this free cooking video.

Expert: Hiu Yau
Bio: Hiu Yau has been a home chef & caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau

Duration : 0:1:14

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My recipe video to celebrate the holidays – a perfect complement to most holiday menus. This recipe was derived from a recipe from Linda’s Low Carb (http://genaw.com/lowcarb/mushroom_chicken-sausage_casserole.html) but was changed due to taste and items in the house. My wife loves this recipe!

Ingredients:
2 pounds Sausage
3 cups Roast Chicken or Turkey
1 Medium Onion, Chopped
1 Medium Green Pepper, Chopped
2 stalks of Celery, Chopped
1 Medium Head of Cauliflower
8 oz. Cream Cheese
8 oz. Cheese, Shredded
1/2 tsp Black pepper
Paprika
Makes 10 servings.

Cook covered 30 minutes @ 350 degrees, and 10-15 minutes uncovered.

Nutrition Info:
391 Calories, 28.6g Fat, 6.5g Carbs (2g Fiber – 4.5 Net Carbs), 28g Protein.

Duration : 0:8:56

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In this video, Betty demonstrates how to make her version of Kentucky Fried Popcorn Chicken. With 11 herbs and spices for flavor, and flour for coating, generous-sized chicken nuggets are fried in peanut oil to make a variation of KFCs Popcorn Chicken. Youll love this lighter style treat, which has a decreased amount of fat and salt!

Ingredients:

1 tablespoon paprika
½ tablespoon onion salt
1 teaspoon celery salt
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon sweet basil, crushed
1 teaspoon marjoram, crushed
2 pounds uncooked chicken breast meat, cut into chunks—sized to your liking
1 cup flour
¼ cup peanut oil—more, if needed

In a small bowl thoroughly combine 1 tablespoon paprika, ½ tablespoon onion salt, 1 teaspoon celery salt, 1 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon ground allspice, 1 teaspoon ground oregano, 1 teaspoon chili powder, 1 teaspoon ground black pepper, 1 teaspoon sweet basil, crushed, and 1 teaspoon marjoram, crushed, and set aside. Cut 2 pounds of uncooked chicken breast meat into chunks, and set aside. Pour 1 cup flour into a zip-lock bag, and set aside. Now, take about half of the herb seasoning mixture, and add it to your uncooked chicken chunks, and work it in with your hands. This will give a medium amount of spiciness to the chicken. Add more of the herb seasoning, if you like a spicier flavor. (You may cover the chicken with plastic wrap, and let it sit in the refrigerator to absorb the herb flavors for about 4 hours, if you choose, but that is not necessary.) When you are ready to fry your herb-seasoned chicken chunks, heat about ¼ cup of peanut oil in a skillet, until a sprinkling of flour sizzles. Then, place a handful of seasoned chicken chunks in the zip lock bag, shake the bag until the chicken chunks are thoroughly coated, shake off any excess flour, and place them individually into the hot oil. Continue until you have a single layer of chicken chunks in the skillet. Reduce the heat, and tend to the chicken closely, as it will cook quickly! When each piece is brown on the bottom side, turn it over to brown on the top side. When both sides are brown, the chicken is most likely done. You may test for doneness by cutting into the largest piece, and it should be white all the way through—no pink! Remove the chicken chunks to a plate that is covered with paper toweling for draining any excess oil. Repeat the process to make a second skillet of Popcorn chicken. (You may have to remove any leftover crumbs from the skillet, and replenish the peanut oil, by adding another ¼ cup.) When all of the chicken has been fried and drained, remove it to a nice serving platter. This is great for kids—big kids, too!!! Note: I am not making any claim that this is the official secret recipe of Kentucky Fried Chicken, only that it is *my* version of Kentucky Fried Popcorn Chicken—which I think you will find to be much healthier, having more meat and less coating, and therefore having less salt and fat! Enjoy!!!

Duration : 0:9:53

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Chicken tortellini soup can be made quickly and easily with a few easy shortcuts and its almost as good as the original Italian Chicken Tortellini Soup I had in Italy. The key to this tortellini soup is the Parmesan cheese rind I used to flavor the store bought broth. Dropped in the chicken stock to boil, it adds a great flavor and compliments the chicken tortellini soup.

Tortellini Soup Recipe
1 Qt Chicken Stock more if youre cooking for a crowd
Clove of Garlic
Pepper to taste
Parmesan Cheese Rind
19 oz. Cheese Tortellini
8 oz. of Spinach
Shredded Parmesan cheese

Pour chicken stock to large soup pot. Add a clove of garlic and cheese rind. Bring stock to a boil.

When the chicken stock comes to a boil, add the cheese tortellini and let it boil until it floats about 3 minutes. Turn off the heat to the soup.

Remove the cheese rind. Stir in handfuls of fresh spinach.

Serve the tortellini soup in a large bowl with a sprinkle of shredded Parmesan cheese.

Duration : 0:5:10

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In this video, Betty demonstrates how to make her Hearty and Healthy Grilled Chicken Sandwich. This is a great sandwich to make if you are just cooking for yourself or maybe for 2–but it can be made for a crowd!

Ingredients: (for 2 sandwiches)

2 uncooked chicken breast fillets
2 sweet Italian sub buns (You may substitute any type of sandwich bread here–Italian bread or French baguette or other choices are good.)
1/2 cup mayonnaise
2 tablespoons dill pickle relish
meat tenderizer, to taste
freshly ground black pepper
extra virgin olive oil–enough to coat chicken
1 slice Deluxe American cheese, optional (You may use any type of sliced cheese that you like.)
2 thin slices fresh tomato
fresh lettuce leaves

Prepare 2 chicken breast fillets for your sandwich by using a meat mallet (or something heavy) to flatten and tenderize the fillets. Sprinkle both sides with meat tenderizer to taste, and freshly ground pepper to taste. Rub both sides of the fillets with extra virgin olive oil, and set aside. Now, wash your hands, and prepare the spread for your sandwiches. Mix 1/2 cup mayonnaise with 2 tablespoons dill pickle relish. Stir thoroughly, and pour into a small serving dish, and set aside. (This spread may be enough for 4 sandwiches, depending on how much you want for each sandwich.) Now, prepare your bread. If the bread is not cut into serving pieces, separate it, and slice it into two halves per sandwich. Place these in a pan and put them in a 400 degree oven that is turned to broil. Leave the door partially open, and keep a close eye on the bread, because it will toast very quickly. When it is lightly browned, remove it from the oven, and set aside. At this point take your 2 chicken fillets to an outdoor grill, which has been preheated, and grill them until they are done all the way through. Chicken must be completely cooked! (You may use an electric kitchen grill for convenience, and the results will be very good.) When the chicken is done, you are ready to emble your sandwich. Spread a generous amount of the mayonnaise/dill pickle spread on the bottom half of one of the toasted sub buns. Next, place a grilled chicken fillet over the spread. Top this with a slice of Deluxe American (or other) cheese, if you like. Next, place a couple of thin slices of tomato and some lettuce leaves. Finish embling the sandwich with the matching top of the toasted sub bun. Cut the sandwich across the middle, in a diagonal fashion. Place it on a plate with some pretzels, and treat yourself to a cold soda! This will be a hearty, but healthy sandwich, and it is very easy to make for one person or for a crowd! Enjoy!!!

Duration : 0:9:51

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Don’t we just love Mom’s old fashioned favorite chicken potpies? – - This classic recipe is revisited in Bob’s Kitchen in a surprisingly simple and fun-to-make recipe.

Bob’s Kitchen is filmed in San Francisco with Bob McDiarmid. The theme music is an original composition by Kentaro Fischer (who rocks hard over at http://www.sonicade.com)

Duration : 0:5:44

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