Challenge Ingredient: CHICKEN

We are excited about the start of this new blog, and hope you are excited, too. For our first challenge, we thought we’d feature a common ingredient used by a lot of families...

{CHICKEN}
(yes, I'm kinda obsessed with this cute little chicken)

Every week, when we present the challenge ingredient, we will tell you about the ingredient a little bit, possibly give one of our favorite recipes using the ingredient, maybe a little history... Just a little somethin', somethin' to get us all excited about the challenge.

Since most of us know what chicken is, I won’t delve into a lot of history, origins or anything like that. So, I will start off by sharing with you 3 recipes using chicken that I make a lot. (You’ll soon see why I need this blog more than anyone!)

Recipe #1- “Skillet Chicken”. I just made that name up. Pretty amazing, right?!
1. Heat up a skillet and put some olive oil/bacon grease/butter in it, enough to coat the bottom of the pan.
2. Season both sides of the chicken with “Nature’s Seasons” or some other seasoning mix, like Mrs. Dash.
3. Once the pan is hot, put the chicken in it. Turn the chicken once it’s browned. Oh, turn the heat down a little when you put the chicken in the pan.
4. Put a little water in the skillet and put a lid on it. Turn down the heat a little more if you are a 'chicken' like me, and are afraid of burning it.
5. Stab it with the meat thermometer periodically to see if it's done. That's it.

Recipe #2- "Chicken Quesadillas"
*This is often made a day or two after "Skillet Chicken".
1. Take your leftover chicken and cut it up into long skinny pieces.
2. Shred a bunch of cheese. I use extra sharp cheddar and a little mozzarella.
3. Warm up a pan and put a tortilla in it.
4. Put cheese and chicken on the tortilla, then another tortilla on top.
5. Flip when brown. Done when other side is brown. For extra instruction, watch "Napoleon Dynamite" so you can "make yourself a dang quesadilla".

Recipe #3- "Buzzard's Breast", an old camping favorite
1. Make Stove-Top stuffing
2. Dump a can of (strained) chunk chicken & a can of (strained) corn into the stuffing.
3. Stir on med-low heat until heated through.

As you can see, cooking is not my forte. Hopefully this blog will help me, and you, become more awesome at cooking.

So, get out there and make something you've never made before using our fine, feathered friend, the chicken. For tips on handling and cooking chicken, visit this page at Eatchicken.com.

Remember when posting the recipe to include your source, a picture (if possible), any adjustments made and a little review of the recipe. Label the post with your name, the ingredient (chicken), and type of dish (dessert, etc). Post by Saturday night.
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