* 8 potatoes
* 1/4 cup butter
* 2/3 cup milk
* 1 medium head roasted garlic
* 1 pound cooked, shredded chicken breast meat
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh thyme
* 1 tablespoon chopped fresh rosemary
* 1/2 cup red bell pepper, diced
* 1 cup fresh corn kernels
* 1 cup shredded Cheddar cheese

DIRECTIONS

1. To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
2. Reduce oven temperature to 350 degrees F (175 degrees C).
3. Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
4. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

* 2 teaspoons curry powder
* 1 teaspoon curry paste
* 1 (13.5 ounce) can coconut milk
* 2 tablespoons fish sauce
* 1 tablespoon packed brown sugar
* 1 cup chicken stock
* 4 chicken thighs, cut into bite size pieces
* 1/2 cup frozen peas
* 1/2 cup chopped green bell pepper
* 1/2 cup chopped carrot
* 1 tablespoon cornstarch
* 2 tablespoons chicken stock
* 3/4 cup chopped fresh pineapple

DIRECTIONS

1. Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
2. Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
3. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

* 1 (16 ounce) bag Birds Eye® Cauliflower Florets
* 3 pounds boneless, skinless chicken thighs (fat trimmed off)
* 1 cup bottled jerk sauce
* 1/2 cup finely minced green onions, white parts and some tender green tops
* 1 medium lime, zest and juice
* 1 jalapeno or Scotch bonnet chile, seeded and finely minced (optional)
* 1/2 teaspoon ground allspice or pumpkin pie spice
* 1/2 teaspoon ground nutmeg (preferably freshly grated)
* Salt to taste

DIRECTIONS

1. Place cauliflower in refrigerator to slowly defrost. Flatten thighs and cut into pieces about 2×3-inch. Roll or fold smooth side out; secure with toothpicks. Place chicken in large plastic bag. Combine jerk sauce, onions, lime juice and zest, and chile (optional). Add slightly more than half the marinade to the chicken, gently massaging bag to coat chicken well. Refrigerate at least four hours, preferably overnight.
2. About 1 hour before cooking, transfer cauliflower to large plastic bag and add about 1/4 cup of the remaining marinade; coat cauliflower well. Preheat oven to 400 degrees F or prepare gas or charcoal grill. For oven-roasting, place chicken and cauliflower in separate pans, in a single layer. For grilling, place chicken directly on grill. Place cauliflower on perforated foil tray or pan designed for grilling vegetables. Discard bags with residual marinade. Grill or roast cauliflower just until crispy (about 10-15 minutes). Grill or roast chicken about 30 minutes, ‘mopping’ with remaining marinade, turning frequently.

* 2 tablespoons vegetable oil
* 1 onion, grated
* 2 cloves garlic, chopped
* 1 1/2 pounds boneless skinless chicken thighs, cut in half
* 3 teaspoons ground turmeric
* 1 teaspoon chili powder
* 1 1/2 teaspoons salt
* 1 (14.5 ounce) can peeled and diced tomatoes
* 2 tablespoons ghee (clarified butter)
* 3 teaspoons ground cumin
* 3 teaspoons ground coriander
* 2 tablespoons grated fresh ginger root
* 1/2 cup chopped cilantro leaves

DIRECTIONS

1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3. Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

* 1 1/2 pounds baking potatoes
* 1 large onion, thinly sliced
* 1/3 cup Kikkoman Soy Sauce
* 3 tablespoons olive oil
* 2 tablespoons red wine vinegar
* 2 cloves garlic, pressed
* 1 teaspoon dried oregano leaves, crumbled
* 1 teaspoon dried rosemary, crushed
* 3/4 teaspoon pepper
* 1 (4 pound) whole roasting chicken

DIRECTIONS

1. Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
2. Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
3. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

* 1 cup buttermilk baking mix
* 1/3 cup chopped pecans
* 2 teaspoons paprika
* 1/2 teaspoon salt
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon dried sage
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1/2 cup evaporated milk
* 1/3 teaspoon butter, melted

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13×9 inch baking dish.
2. In a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
3. Dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. Place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear.

* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1 cup dried bread crumbs
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried thyme
* 1/2 teaspoon paprika
* 1 cup mayonnaise

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9×13 inch baking dish and bake for 45 minutes or until juices run clear.

* 2 tablespoons olive oil
* 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
* 2 cloves garlic, minced
* 1 medium onion, cut into 1/2-inch pieces
* 1 medium carrot, thinly sliced
* 1 medium zucchini, cut into 1/2-inch pieces
* 1 medium red bell pepper, cut into 1/2 inch pieces
* 2 (14.5 ounce) cans diced tomatoes with juice
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon dried basil
* 1 bay leaf
* 2 tablespoons butter
* salt and pepper to taste

DIRECTIONS

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

* 1 (4 pound) whole chicken
* salt and pepper to taste
* 1/2 cup hot pepper jelly
* 1 cup butter

DIRECTIONS

1. To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
4. Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.

* 1 (3 pound) whole chicken, cut into pieces
* 1/2 cup butter, melted
* 1/2 cup honey
* 1/4 cup prepared mustard
* 1 teaspoon salt
* 1 teaspoon curry powder

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.