Greta's Kitchen -- Fall 2007

Fall 2007

Now that fall is here, it's time for some savory chicken snacks that are great for tailgate parties or watching a game at home. These appetizers use chicken pieces that have been somewhat overlooked. They're easy to prepare, and are available from Pilgrim's Pride. Thighs and drummettes are very flavorful and don't dry out as easily as other meats. These appetizers will surprise you with their tenderness flavors.

Nutty Cheese Bites

Chicken on a Stick

Burting with Flavor Chicken Strips

Enter the Snack Zone

Since this is the snacking edition, I'd like to tell you about a fun new contest we have going. It's our Snack Zone Photo Contest, which we created to draw attention to our line of fully cooked microwaveable products -- items like Buffalo Tenders, Popcorn Nuggets and Wing Zings.

To enter, just follow this link and send us photos of your family and friends in situations where you like to snack.

While it's difficult to tell which contests will be popular, I would encourage you to enter as your odds of winning are pretty good right now! The prize pool is really nice and includes a television and an Xbox 360. Oh, and while you're at the store next time, help pay for our contest and pick up some of our great fully-cooked items. You can use the coupon on the upper right to help.

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Nutty Cheese Bites
Serves 8 - 10

Just pop these delicious bite-sized snacks into your mouth and you will be surprised by their texture and flavor. You'll want to keep reaching for more.

1 pound Pilgrim's Pride boneless skinless chicken thighs
4 garlic cloves
1/2 red bell pepper, finely diced
1-2 jalapeño pepper, finely diced
1 teaspoon Southwest Chipotle Seasonings
1 teaspoon lime pepper seasoning
1/2 teaspoon salt
1 cup grated sharp cheddar cheese
2 cups seasoned croutons, processed into crumbs
1/2 cup toasted pine nuts

Remove fat from the chicken thighs. Place the garlic cloves in a food processor and pulse until finely minced. Add the thighs and further pulse until the chicken is ground.
Remove and place mixture in a large bowl. Combine with pine nuts, cheddar cheese, red bell pepper, Jalapeño pepper, and remaining seasonings. Mix well.
Form mixture into 3/4 inch balls by rolling between your palms. Roll the formed balls in the prepared crouton crumbs. Line baking sheet with foil and place chicken balls on the sheet slightly separated. This can be prepared in advance and refrigerated or frozen.
When ready to cook, use broiler on high and place tray 4 inches below heat. Broil 3-5 minutes until golden and serve hot.

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Chicken on a Stick
Serves 8 - 10

Prepare and marinate these ahead of time, and you can have them ready in just a few minutes.

8-10 Pilgrim's Pride Boneless skinless chicken thighs
1/2 cup spicy mustard
1/4 cup olive oil
1/4 cup aged red wine vinegar
1/2 teaspoon dried tarragon
1 tablespoon fresh parsley, finely chopped
1 teaspoon black pepper, freshly ground
1 teaspoon salt
Dash of sugar

Cut each of the chicken thighs into four equal pieces. Thread onto wood or metal skewers. Place in flat container.
Combine all of the seasonings and pour over the chicken. Cover and marinate in the refrigerator for 1-4 hours.
Remove and grill over medium hot coals for five minutes per side. Serve hot.

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Bursting with Flavor Chicken Strips
Serves 8 - 10

Depending on what you have in your refrigerator, you can substitute the chicken thighs for any cut of chicken and have a great appetizer your friends and family will love.

8-10 Pilgrim's Pride boneless skinless chicken thighs
1 teaspoon Hungarian half sharp paprika
1/4 cup mayonnaise
1/4 cup mustard
1 cup buttermilk
1 teaspoon salt
1 teaspoon horseradish
1 package Japanese style Panko bread crumbs (7 oz.)
2 cups flour

Remove fat from the chicken thighs and cut into strips. Any small pieces can be used as well.
Season the chicken pieces with Hungarian half sharp Paprika and set aside. Mix mayonnaise, buttermilk, salt and horseradish in a bowl. Place flour in a separate bowl and the Panko crumbs in a third bowl.
Put the chicken strips first into the flour and coat well. Remove and dip into the buttermilk mixture. Then dip in the Panko crumbs and coat well.
Place on a cookie sheet lined with foil.
Bake at 400° F for 10-15 minutes until golden brown. You may also fry the strips in a heavy skillet in 1/2 inch of vegetable oil. Heat the oil medium high and fry for a few minutes until golden brown and turn and finish cooking. Remove from the oil and drain on a rack. Serve hot

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Chicken Drummettes with Honey and Orange
Serves 8 - 10

In this recipe, you initially cook the drummettes on the grill in an aluminum pan. These pans are also very useful for keeping things warm on the grill. Just place a small amount of water in the pan and place it on the upper grill rack. With the heat on low, you can keep meat great for hours.

Chicken Drummettes with Honey and Orange

1 bag Pilgrim's Pride chicken drummettes
2/3 cup honey
2/3 cup orange juice
1/4 cup light soy sauce
Salt and freshly ground pepper

In a small bowl, mix honey, orange juice and soy sauce. Set aside.
Rinse the drummettes and drain. Cut each drummette with a scissor snipping 2 deep cuts to the bone on each side. Season well with salt and freshly ground pepper.
Place chicken in large container and marinate with the honey, orange juice and soy sauce mixture for 1-2 hours in the refrigerator.
When ready to cook, heat the grill and place the drummettes and marinade in a disposable aluminum container covered with foil. Cook over grill for 30 minutes. Save the liquid.
Remove drummettes using tongs and place on the grill to brown for several minutes on all sides. Serve the drummettes on a platter with the reserved liquid as a dipping sauce.

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Have a favorite recipe?
Send your recipes, questions and suggestions to
recipe@pilgrimspride.com and we'll share selected recipes in future newsletters.

Greta Pilgrim-Owens

www.pilgrimspride.com
4845 US Hwy 271 North
Pittsburg, TX 75686
1-800-824-1159