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Spicy Cajun Style Buffalo Wings
3 pounds Chicken Wings*
1 Bottle Kraft Spicy BBQ**
1 1/2 teaspoons Red Cayenne Pepper
1/4 teaspoon Salt
2 teaspoons Black Pepper
1/2 teaspoon Garlic flakes -- minced
1 teaspoon Onion flakes -- minced
3 tablespoons Worcestershire Sauce
2 tablespoons Green Dragon or Jalapeno Sau
1 tablespoon Tabasco Sauce
1 tablespoon Cajun Spice***
In a Crockpot; add chicken BBq Sauce, and all spices. Stir and heat on low for 4 hours. To serve, I suggest you prepare a Cajun Rice Recipe, and after the Buffalo Wings are cooked, prepare the Rice, pour the Rice into a container or casserole dish, spread out evenly. *Chicken wings or small chicken legs; more wings or legs can be added if needed. **Kraft BBq or K.C. Style sauce. ***Cajun Spice or Capt. Link's Cajun seasoning.
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TERIYAKI CHICKEN
3 large frozen chicken breasts, with ribs still attached
(thighs can be substituted if you like dark meat)
1 16 oz can of pineapple CHUNKS, partially drained
4-6 oz of Kikkoman teriyaki sauce
(You can also add other vegetables, if desired. Broccoli is *really* good). Place chicken breasts in crock pot, with meat facing out toward coils. Dump in the pineapple, add teriyaki sauce and veggies, cover. Cook on low for 6-8 hours, high for 4-6 hours. (THESE TIMES ARE FOR FROZEN CHICKEN! Less for thawed). Serve over rice. The chicken is incredibly tender when cooked in the crock pot. I can even get non-chicken lovers to ask for this recipe!
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Chicken Breasts a l'Orange
3 whole chicken breasts, 1 can (10 3/4 oz) condensed
halved cream of celery or
2/3 cup flour cream of chicken soup
1 teaspoon salt 1 can (4 oz) sliced mushrooms,
1 teaspoon nutmeg drained
1/2 teaspoon cinnamon 1/2 cup orange juice
dash pepper 1/2 teaspoon grated orange
dash garlic powder rind
2 to 3 sweet potatoes, 2 teaspoons brown sugar
peeled and cut into 3 tablespoons flour
1/4 inch slices buttered rice
Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of crock pot. Place chicken breasts on top. Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on Low setting for 8 to 10 hours (or High setting for 3 to 4 hours) or until chicken and veggies are tender. Serve chicken and sauce over hot buttered rice.
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