NEWKS Q SAUCE

NEWKS Q SAUCE

12 CUPS MAYO (1 1/2 CUPS)
1 2/3 CUPS APPLE CIDER VINEGAR (5 TBSP)
2 CUPS LEMON JUICE (4 TBSP)
1 CUP SUGAR (2 TBSP)
1/2 CUP BLACK PEPPER (1 TBSP)
1 CUP HORSE RADISH BASE (2 TBSP)
8 TSP SALT (1TSP)
8 TSP CAYENNE PEPPER (1TSP)

GRILLED CHICKEN AND SAUCE OVER 1 HALF OF FRENCH BREAD SLICE, PROVOLONE OR SWISS CHEESE AND BACON ON OTHER HALF OF FRENCH BREAD SLICES. BAKE FOR 5-7 MINUTES AT 400ºF OR ONCE CHEESE BEGINS TO BUBBLE.

CHILI-CHEESE QUESADILLAS

CHILI-CHEESE QUESADILLAS

INGREDIENTS:
LARGE BURRITO STYLE FLOUR TORTILLAS
1 (10 OZ.) CAN BEANLESS WOLF BRAND CHILI
1 (8 OZ.) PACKAGE CREAM CHEESE
1 CUP MEXICAN CHEESE

INSTRUCTIONS:
IN A MICROWAVE SAFE BOWL HEAT CREAM CHEESE AND CHILI; STIR. HEAT SKILLET TO MEDIUM HEAT. PLACE TORTILLA ON SKILLET AND SPREAD CHILI MIXTURE OVER TOP SIDE. ADD SHREDDED CHEESE TO ONE SIDE OF THE TORTILLA. HEAT UNTIL CHEESE HAS BEGUN TO MELT THEN FLIP CHEESE-LESS SIDE OF TORTILLA OVER THE OTHER SIDE AND FLIP TORTILLA OVER UNTIL GOLDEN BROWN OUTSIDES ARE ACHIEVED.

OVEN-ROASTED CHICKEN

OVEN-ROASTED CHICKEN

INGREDIENTS:
3-4 LARGE CHICKEN BREAST
OLIVE OIL
SEASONING OF CHOICE (OPTIONAL)

INSTRUCTIONS: PRE-HEAT OVEN TO 375ºF. LINE A CAKE PAN WITH FOIL. TRIM FAT OFF OF EACH CHICKEN BREAST AND LIGHTLY COAT IN OLIVE OIL; THEN RUB DESIRED SEASONING OVER EACH CHICKEN BREAST. PLACE CHICKEN IN LINED PAN AND COVER WITH FOIL. BAKE FOR 30 MINUTES, REMOVE TOP FOIL, THEN BAKE AN ADDITIONAL 10 MINUTES.

BAKED SWEET POTATO

BAKED SWEET POTATO

INGREDIENTS:
2-4 LARGE SWEET POTATOES

INSTRUCTIONS: PRE-HEAT OVEN TO 400ºF. GENTLY SCRUB POTATOES UNDER COLD WATER. USING A FORK OR PARING KNIFE MAKE SMALL HOLES OVER EACH POTATO. WRAP POTATOES IN FOIL, PLACE ON A BAKING PAN AND BAKE FOR 1 HOUR TO 1 1/2 HOURS. POKE WITH A FORK TO SEE IF POTATOES ARE DONE; IF THE FORK GOES IN EASILY THEN THE POTATOES ARE READY.

CREAMY PESTO SAUCE

CREAMY PESTO SAUCE

INGREDIENTS:
1 PACKET DRY PESTO MIX
1 CUP MILK OR WATER
1 (10.5 OZ.) CANS CREAM OF CHICKEN

INSTRUCTIONS:
IN A POT MIX TOGETHER MILK OR WATER, CREAM OF CHICKEN, AND PESTO MIX. HEAT OVER MEDIUM-LOW HEAT UNTIL WARM. SERVE OVER CHICKEN OR PASTA. 

CREAMY PESTO CHICKEN AND PASTA

CREAMY PESTO CHICKEN AND PASTA

INGREDIENTS:
3-4 CHICKEN BREASTS
2 (10 OZ.) CANS CREAM OF CHICKEN
1 CUP MILK
1 PACKET PESTO MIX
2 TBSP. OLIVE OIL
PENNE PASTA
GREATED PARMESAN CHEESE (OPTIONAL)

INSTRUCTIONS:
IN A BOWL, MIX TOGETHER CREAM OF CHICKEN, MILK, PESTO PACKET, AND OIL. PLACE WHOLE CHICKEN BREASTS IN CROCKPOT AND COVER WITH MIXTURE. COOK ON LOW FOR 3-6 HOURS. ONCE CHICKEN IS THROUGHLY COOKED, REMOVE FROM CROCKPOT AND CUT INTO ONE INCH CUBES OR SHRED. RETURN CHICKEN TO CROCKPOT, MIX. SERVE OVER PENNE PASTA.

CHICKEN AND GREEN CHILI QUESADILLA

CHICKEN AND GREEN CHILI QUESADILLAS

INGREDIENTS:

LARGE BURRITO STYLE FLOUR TORTILLAS
1 (12.5 OZ.) CAN CHUNK CHICKEN, DRAINED
1 (4 OZ.) CAN GREEN CHILIES, DRAINED
2-4 CUPS SHREDDED MEXICAN CHEESE
CHUNKY SALSA (OPTIONAL)
SOUR CREAM (OPTIONAL)
REFRIED OR BLACK BEANS (OPTIONAL)

SPICES:
DASH OF CUMIN OR TACO SEASONING

INSTRUCTIONS:

IN A BOWL MIX TOGETHER SEASONING, CHICKEN, CHEESE, AND GREEN CHILIES. HEAT SKILLET OVER MEDIUM HEAT. PLACE TORTILLA ON SKILLET AND SCOOP CHICKEN/CHEESE MIXTURE ONTO ONE HALF OF TORTILLA. LET CHEESE BEGIN TO MELT. FLIP PLAIN HALF OVER CHEESE HALF. CONTINUE TO COOK/FLIP UNTIL ALL CHEESE IS MELTED AND BOTH SIDES OF TORTILLA IS LIGHT BROWN.

OPTIONAL: SPOON A SMALL AMOUNT OF SALSA AND SOUR CREAM ONTO PLAIN HALF OF TORTILLA BEFORE FLIPPING OVER CHEESE HALF. OR SET ASIDE AND DIP QUESADILLAS.

THIS TASTE GREAT WITH MY HOMEMADE JALAPEÑO RANCH SAUCE!

CW CREATION