Cornychicken Recipes

Steps:

• In a large bowl, combine the stuffing, corn, onion and celery. Spoon into a greased 11x7-in. baking dish. Top with chicken. , In a small bowl, combine the brown sugar, butter and mustard; spoon over chicken. Bake, uncovered, at 400° for 25-30 minutes or until a thermometer reads 170°.

Steps:

• Put chicken, corn, beans, rotel and cumin in crock pot. (If you want a less spicy dinner, reduce or omit the cumin).
• Stir well and cook on low for 6-8 hours.
• Remove chicken, cut into bite sized pieces and return to pot.
• Add rice, cover, and cook on high for 30 minutes or until rice is tender.
• Serve garnished with cheese, sour cream, and green onions.

Steps:

• Preheat the oven to 425 degrees F.
• In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
• Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
• Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
• Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

Steps:

• Gently cook spinach, onion and butter in a small pan for 10 minutes.
• Pour into a bowl and leave to cool.
• Put mince into pan and cook, stirring for 3 minutes.
• Mix into spinach with corn, capsicum, breadcrumbs, and eggs.
• Turn oven to 180°C; spoon mixture into shells.
• Spread 1/4 of cup spaghetti sauce in a shallow casserole dish.
• Arrange shells in dish.
• Pour remaining sauce over and dot with cheese.
• Bake for 40 minutes, take out, leave for 5 minutes then serve.

Steps:

• In a nonstick skillet, saute the chicken, green pepper and onions in oil for 3-4 minutes or until chicken juices run clear; drain. Stir in the corn, salsa, olives and chili powder. Cook and stir over medium heat for 3-4 minutes or until heated through. , Spoon about 1/2 cup chicken mixture over one side of each tortilla. Sprinkle with cheese; roll up and secure with toothpicks.

Steps:

• Fry bacon till crispy in a large heavy sauce pot. Remove and crumble bacon; set aside.
• Cook onions in drippings from bacon until tender but not brown.
• Drain drippings from onions.
• Dissolve bouillon in the 1/4 cup of boiling water.
• Add to onion and then all remaining ingredients to pan.
• Stirring, bring to a boil over low heat.
• Serve hot.
• May sprinkle with chopped parsley if you wish.

Steps:

• In a large bowl toss the cornichons with the salt. Turn them out into a tea towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours. Alternatively, set the cornichons in their towel in a strainer in the sink.
• Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar. Seal the jar, and place it in a cool, dark spot for three weeks, before opening.

Steps:

• In a medium bowl stir together the chili powder, salt, cumin, onion powder, and, if desired, red pepper; Add the chicken; toss to coat.
• In a large nonstick skillet heat oil over medium-high heat; add chicken to skillet; Cook and stir for 2 to 3 minutes or until chicken is no longer pink; Stir in corn, heat through.
• Meanwhile, warm the taco shells according package directions, or how you prefer; fill the shells with chicken mixture; top with lettuce, tomato and cheese, Enjoy.

Steps:

• In a large saucepan, combine the chicken, corn and salsa. Cook over medium heat until heated through.
• Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture down the center of each tortilla; roll up and serve.