|Chicken Enchiladas with a KICK!
1 tablespoon Van Roehling Yard Bird seasoning
1/2 cup light sour cream
3 cups chopped cooked chicken
2 cups (8 ounces) shredded light Monterey Jack cheese
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 cup light sour cream
½ cup Van Roehling Tequila Green Salsa
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe
Stir together sour cream and Van Roehling Yard Bird seasoning, then add next 4
ingredients and mix. Spoon chicken mixture evenly over each tortilla, and roll up.
Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable
cooking spray. Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together 1 cup sour cream and ½ cup Van Roehling Tequila Green Salsa.
Spoon over hot enchiladas, and sprinkle with toppings. You can also serve the
sour cream/Tequila Green Salsa mixture on the side so people can add as much
or as little heat as they like!
Stuffed Chicken Cutlets
8 oz light feta cheese crumbled
½ cup jarred roasted red peppers, rinsed, patted dry, and coarsely chopped
½ cup pitted Kalamata olives, coarsely chopped
3 large scallions, thinly sliced (1 cup)
1 tablespoon Van Roehling OMGarlic seasoning
16 chicken cutlets (about 4 lbs)
Van Roehling Yard Bird Seasoning to taste
Heat oven to 400F. In a medium bowl, combine feta, peppers, olives, scallions,
and Van Roehling OMGarlic seasoning. Place cutlets on a flat surface, smooth
side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up
short sides over cheese, then long sides, making a packet. Line 2 large baking
sheets with parchment paper. Arrange cutlets, seam side down on baking sheet
and dust with Van Roehling Yard Bird Seasoning to taste. Bake until chicken is
opaque throughout, about 20-30 minutes.
Turkey Meat Loaf
2 cups coarsely chopped zucchini
1 1/2 cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
1/2 cup uncooked couscous
2 tablespoons Worcestershire sauce
1 tablespoon Van Roehling Sizzlin' Oak Seasoning
1 tablespoon Dijon mustard
1/2 cup Van Roehling Daddy's German Sauce, or as needed
Preheat oven to 400 degrees F. Grease baking sheet. Place zucchini, onions,
and red bell pepper into a food processor, and pulse several times until finely
chopped but not liquefied. Place the vegetables into a bowl, and mix in ground
turkey, couscous, egg, Worcestershire sauce, Van Roehling Sizzlin' Oak
Seasoning, and Dijon mustard until thoroughly combined. Mold into a loaf on the
baking sheet. Top with Van Roehling Daddy's German Sauce. Bake in the
preheated oven until juices run clear, about 25 minutes. Internal temperature of
loaf measured by an instant-read meat thermometer should be at least 160
degrees F. Let stand 5 minutes before serving.
Roasted Cornish Game Hens
2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons Van Roehling OMGarlic Seasoning
1 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved
Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves
under skin. Place lemon wedges and a third of the onions in the cavities. Tuck
wings under hens; tie legs together. Place in a small greased roasting pan.
Combine butter, oil, lemon juice and Van Roehling OMGarlic Seasoning; spoon
half of mixture over hens. Sprinkle with salt and pepper. Bake 30 minutes. Add
potatoes and remaining onions to pan. Brush hens with remaining butter mixture.
Bake 40-45 minutes longer or until a thermometer inserted in thickest part of thigh
reads 170°-175° and potatoes are tender. Remove hens to a serving platter. Stir
potatoes and onions to coat with pan drippings. Serve with hens.
Boneless dove breasts, cut in two
Van Roehling Yard Bird Seasoning, about 1 tsp per 4 breasts
Large jalapeno peppers
Van Roehling Jalapeno Red Plum Glaze
Season the dove to taste with Van Roehling Yard Bird. Slice jalapenos lengthwise
in half and remove seeds. Spread some cream cheese into each pepper half,
insert one piece of seasoned dove, top with a slice of onion, wrap with a slice of
bacon and secure with toothpicks. Repeat with the rest of the ingredients. Grill
over medium heat until done. Baste with Van Roehling Jalapeno Red Plum Glaze
right before removing from grill.
Doves & Dumplings
10 - 12 dove breasts
1/4 c oil
1 ½ Tbsp Van Roehling Yard Bird seasoning
1 bag frozen mixed vegetables
1/4 chopped onion
2 c flour
1/4 c shortening
1/4 c milk
Rinse and dry the doves. Brown in the oil. Drain. Place doves in a pot and just
barely cover with water. Add 1 Tbsp Van Roehling Yard Bird seasoning, mixed
vegetables and onion. Cover and simmer until the meat is tender. Combine the
flour and 1/2 Tbsp Yardbird in a bowl. Add the shortening and mix until crumbly.
Stir in the eggs and milk. Roll out the dough on a floured surface to about 1/8
thick. Cut into 2 inch squares. Remove doves from the pot. Drop in the dumplings
one at a time into the pot. Cook about 20 minutes or until tender. Add doves back
to the pot, cover and simmer for 10 minutes.
Hot & Spicy Dove Breast
Van Roehling Yard Bird
Van Roehling Spicy Habanero
Fillet the breasts and marinade in milk overnight. The next day, mix together flour
and Van Roehling Yard Bird Seasoning (about 1 Tbsp seasoning to ½ c flour).
Shake the breasts in the flour mixture. Fry in oil in deep fryer for 5-8 mins. until
golden brown. Mix in a bowl with enough Van Roehling Spicy Habanero to coat.
Serve with ranch or blue cheese dressing.
Chicken & Biscuits Dinner
1 pkg. refrigerated biscuits
1 1/2 c. chopped cooked chicken
1 (12oz) jar chicken or turkey gravy
1 c. frozen cut green beans or peas
1 1/2 tsp. Van Roehling Yard Bird Chicken Rub
Preheat oven to 350. Using kitchen shears, cut each
biscuit in half. In saucepan, mix gravy, green beans or peas,
and Yard Bird Chicken rub together. Heat over medium heat,
stirring often, until heated through. Remove from burner,
pour mixture into 4 small casserole or custard cups. Put 3
biscuit pieces on top of each casserole. Place cups on baking
sheet and bake in oven for 15-18 minutes until the biscuits are golden.
Grilled Jalapeno Plum Ginger Chicken Livers
1/3 c. Van Roehling Jalapeno Red Plum Sauce
1/4 t. ground ginger
1 T. low-sodium soy sauce
2 garlic cloves, minced
1 lb. chicken livers
Combine Van Roehling Jalapeno Red Plum sauce, ginger, soy sauce, and garlic
in a saucepan over medium heat. Bring to a simmer; cook 4 minutes. Separate
livers into lobes and pat dry. Coat skillet with cooking spray. Add half of livers to
pan; cook 7 minutes or until slightly firm, turning once. Remove from pan; brush
with glaze sauce. Repeat with remaining livers and glaze. Serve with any
Chicken Focaccia Sandwich
1 (6ox) jar marinated artichoke hearts, drained
1/4 c. plain yogurt
2 Tbsp. mayonnaise
2 tsp. Van Roehling Yard Bird Chicken Rub
2 pkgs. (3oz. ea). thinly sliced smoked chicken
4 romaine leaves
1 tomato, thinly sliced
1/2 c. alfalfa sprouts
4 servings Focaccia bread, cut in half
Blend artichoke hearts, yogurt, mayonnaise, & Van Roehling Yard Bird Chicken
rub in food processor for 15 seconds or until blended. Place 1 romaine leaf and 2
tomato slices on bottom half of each serving of bread. Divide chicken slices
among sandwiches and place on top of tomatoes. Top with sprouts. Spoon
artichoke mixture over each sandwich, top with remaining bread halves. Serve.
Grilled Game Hens With Jalapeno Glaze
4-5 Cornish game hens
1/2 c. butter, melted
1 Tbsp. lime juice
2 tsp. Van Roehling Yardbird Rub
1/2 jar Van Roehling Texas Jalapeno Sweeties, chopped
Rinse hens and pat dry. In small pan, melt butter, stir in lime juice and VR
Yardbird rub. Brush birds with rub mixture. Place breast side down on grill 6"
above solid bed of medium hot coals. Grill, covered for 30 minutes. Turn hens on
back and grill for 15 minutes longer. During last 15 min. baste with VR Texas
Jalapeno Sweeties, frequently. To serve, cut hens in half and pass warmed
remaining VR Texas Jalapeno Sweeties.
Grilled Dove Kabobs
1/2 c. Olive Oil
3 Tbsp Van Roehling Yard Bird Rub
1 Pkg. Mushrooms
1 Large onion, cut in pieces
2-3 Bell Peppers, Green, Red or Yellow, cut in pieces
Van Roehling Campfire Dust Seasoning
Your Favorite VR Glaze & Grilling Sauce
Put dove, olive oil, and VR Yardbird rub in zip-lock bag. Shake to coat.
Refrigerate 24 hours. Remove from refrigerator, lightly coat with VR Campfire
Dust seasoning. Put on skewers, alternating with mushrooms, bell pepper
pieces, and onion pieces. Grill over low heat for 30-45 min. or until dove is
tender, glazing with your favorite VR Glaze & Grilling Sauce during last 4 minutes.
Herbed Fried Chicken
3 Lbs. Chicken legs and thighs
2 1/2 c cornmeal
2 3/4 tsp. Van Roehling Cheezy Italian Seasoning
2 Tbsp. butter
2 Tbsp. oil
Heat oven to 350. Rinse chicken and pat dry. In shallow dish, mix cornmeal and
VR Cheezy Italian seasoning. Dredge chicken in cornmeal mixture until coated.
Melt butter and oil together in 9x13 baking dish. Place chicken in dish, turn to
moisten. Bake 50-60 min, or until juice runs clear. Turn once during baking.
1 pizza dough
1 c. chicken, cooked and chopped
1 ½ c. fresh spinach
½ c. canned or bottled artichoke hearts
2-3 Tbsp. Van Roehling Cheezy Italian Seasoning
½ c. Mozzarella Cheese, shredded
½ c. Monterey Jack cheese, shredded
½ c. Provolone cheese, shredded
Cook pizza dough slightly, as directed. Remove from oven. Cover
with cheeses. Sprinkle with Van Roehling Cheezy Italian Seasoning.
Spread spinach over cheese. Add artichoke hearts and chicken. Return
to oven and cook thoroughly until crust is browned and cheeses are melted
2 lbs chicken thighs, butterflied
1 (8 ounce) pkg. Monterey Jack cheese, sliced into strips
3 fresh jalapeno peppers, seeded and julienned
1 lb. bacon, cut into thirds
1 t. Van Reoehling Yard Bird Chicken Rub
Preheat a grill for high heat. Place a strip each of jalapeno and cheese
into the opening of butterflied thighs. Wrap with a piece of the bacon,
and secure with a toothpick. Season both sides of the thigh with Yard Bird
Place on the grill, and cook until chicken is no longer pink.
Submitted by: Steven T. , Columbus, TX
Whiskey Chicken Sandwich
1 c. Van Roehling Whiskey Peach Glaze & Grilling Sauce
2 6oz. Pkgs. Grilled Chicken Strips
4 Buns, split in half
4 Lettuce Leaves, rinsed and dry
1 Tomato, sliced
4 Onion slices
In medium skillet, bring Van Roehling Whiskey Peach glaze & grilling
sauce to a boil. Add chicken. Stir and reduce heat; simmer for
5 minutes. Meanwhile, stack lettuce, tomato, and onion on
each bun. Divide chicken strips among each bun. Serve.
25-30 chicken wings
1 bottle Van Roehling Sweet Chipotle Glaze & Grilling Sauce
3 c flour
1/2 c vinegar
1/2 c milk
Trim small ends off wings. Heat oil in deep fryer to 350F. Beat eggs lightly
in a small bowl. Add milk. Dip wings in egg/milk mixture, then dredge in
flour. Fry wings in oil until golden brown and no longer pink. Drain.
Preheat oven to 250F. Mix vinegar and Van Roehling Sweet Chipotle Glaze
& Grilling Sauce in a medium bowl. Dip drained wings in sauce mixture, and
place in baking pan in oven for approximately 10 min. for sauce to caramelize on
1 1/2 lb. boneless chicken breast
2 c Van Roehling Whiskey Peach Glaze & Grilling Sauce
1 green bell pepper
1 red bell pepper
1 large onion
1 pkg. button mushrooms
1 T flour
Cut chicken into 1" pieces. Place in a bowl and add Van Roehling Whiskey
Peach glaze & grilling Sauce. Mix until coated thoroughly. Cover bowl and
several hours. Seed peppers and cut into 1"-2" pieces. Peel onion and cut
into 1"-2" pieces. Wash mushrooms. Preheat broiler. Remove chicken from
marinade, reserving the liquid. Skewer chicken pieces, alternately with the
vegetable pieces. Set the skewers on the broiler rack and broil 3-4" from the
heat, turning until each side is cooked and the meat is no longer pink, 10-15
minutes. Mix the flour with 2 T of the reserved marinade. Heat the
remaining marinade in a small pan. Add the flour mixture to the saucepan
and whisk until the sauce begins to thicken. Spoon over the kabobs.
14 chicken wings, cut into wings & drumettes
6-8 tsp. Van Roehling Yardbird Chicken Rub
1 1/4c. Van Roehling Whiskey Peach Glaze & Grilling sauce
(Like ‘em hotter? Substitute with Van
Roehling Spicy Habanero Glaze & Grilling Sauce). Season the wings
with the rub. Place wings on grill, cook for 30 minutes. Just before
Wings are ready to take off grill, brush with Van Roehling Whiskey
Peach Glaze & Grilling sauce. Allow to caramelize, turn and
Repeat on second side. Serve
3 cans (3oz ea) Chunk Chicken Breast
1 c. Miracle Whip
1 sm. apple, finely chopped
½ med onion, finely chopped
½ c pecans, chopped
1 ½ T Van Roehling Yard Bird Chicken Rub
Combine all ingredients. Chill slightly to allow flavors to blend.
Serve on croissants or wraps. Serves 4
8 chicken breasts
4 T Van Roehling Yard Bird Chicken Rub
½ c Van Roehling Whiskey Peach Glaze & Grilling Sauce
Preheat oven to 350º. Sprinkle chicken with chicken rub on all sides.
Spray baking pan with non-stick cooking spray. Place
chicken in pan, cook for 25 minutes. Brush with Whiskey Peach
Glaze & Grilling sauce. Allow to caramelize for 3-4 minutes.
Turn and repeat on other side. Serves 8
Italian Chicken Strips
3/4 c cornflake crumbs 2 tsp. Van Roehling Cheezy Italian Seasoning
1/3 c ranch salad dressing 1 tsp. water
1/2 lb. boneless skinless chicken breasts, cut into strips
In a shallow bowl, combine the cornflake crumbs, and Van Roehling Cheezy
Italian Seasoning. In another shallow bowl, combine the ranch dressing and
water. Dip chicken strips into dressing mixture, then coat with the crumb mixture.
Coat a baking sheet with nonstick cooking spray. Arrange chicken on a baking
sheet. Bake, uncovered, for 12-15 min at 400. Serves 4
Creamy Chicken Casserole
1 1/2 c. cubed cooked chicken 1 1/2 c. water
3/4 c. long grain rice, uncooked 1 can Cream of Broccoli soup
2-3 tsp. Van Roehling Yard Bird chicken rub
In 2 qt. saucepan, combine soup, water, and seasoning. Stir in rice and chicken,
reduce heat to low. Cover; cook 25 minutes until rice is tender, stirring often.
Remove from heat and serve. May also use leftover turkey.
Royal Chicken Sandwiches
4 slices buttered toast
4 slices cooked chicken breast
4 slices tomato
2 tsp. Van Roehling Yard Bird chicken rub
1/2 c. grated American cheese
1/2 tsp. Worcestershire sauce
Place slices of toast in shallow baking pan. Place chicken on toast, top with
tomato. Mix Van Roehling Yard Bird rub, grated cheese, and Worcestershire
sauce, and spread thickly on tomato. Place in oven under broiler, until cheese
Serve at once, with fresh fruit, juice, and coffee.
4 Cornish Hens 1/2 c. butter, melted
3/4 c. Van Roehling Honey Jalapeno Sauce
Preheat oven to 350. Combine butter and Van
Roehling Honey Jalapeno Sauce. Pour over
hens and bake 1 1/4 hours, basting every 15 min. until
tender. Serve 1/2 hen or 1 hen per person
Stuffed Cheese Burgers
1 1/2c. Monterey Jack Cheese, shredded
1/8 t. Hot Pepper Sauce (optional)
1 can(2 1/4oz)Black Olives, drained & chopped
1 3/4# Ground Chicken or Turkey
1/4 c. Onion, finely chopped
1 1/2 t. Van Roehling Yardbird Chicken Rub
6 Hamburger Buns
Combine cheese, olives, and hot sauce. Mix well. Divide into 6 balls. Mix
chicken, onion, and Van Roehling Yardbird Chicken Rub. Shape into 12 patties.
Place cheese ball in middle of 6 patties; top with remaining patties Pinch edges
closed. Grill over med-hot coals 5-6 min. on each side. Split buns, brush with
butter and grill to heat through. Serve burgers on buns.
Chicken Broccoli Potato
1# Pre-cooked Chicken 1c. Broccoli Florets
Tenders 3/4c. Velvetta Cheese
2T. Van Roehling Yardbird Chicken Rub
4 Baking Potatoes, scrubbed
Prick potatoes with fork, and wrap individually in foil. Place in slow cooker, cover
and cook on low 6-8 hours. When done, sprinkle tenders with Van Roehling
Yardbird Chicken Rub and heat in microwave. Meanwhile, steam broccoli to
crisp tender. Remove foil from potatoes. Slit each lengthwise. Spoon 1/4th
chicken and 1/4th broccoli into each slit, top with melted cheese.
Honey Orange BBQ Chicken
3-3 1/2 lb. chicken, cut in half 1/4c. frozen (thawed)
2 T. Van Roehling Yardbird orange juice concentrate
Chicken Rub 1 1/2 c. Van Roehling
Honey Jalapeno Sauce
Mix orange juice and Van Roehling Honey Jalapeno sauce. Set aside. Sprinkle
chicken all over with Van Roehling Yardbird Chicken rub. Arrange chicken,
thickest parts to the outside edges, in rectangular microwavable dish. Cover with
vented plastic wrap. Microwave on high 10-12 minutes, rotating dish 1/2 turn after
5 minutes, until edges of chicken begin to cook. Immediately grill chicken,
covered, bone sides down, 4-6" from medium coals 15-20 minutes, brushing
frequently with sauce and turning occasionally, until juice from center of chicken is
no longer pink. Serve remaining sauce as a dipping sauce. Chicken may be
cooked entire time (approx. 45 min.) on grill. Brush with sauce frequently toward
end of cooking time to prevent burning.
6oz. Van Roehling Sweet Chipotle or Whiskey Peach Glaze & Grilling Sauce
Cut each wing in half @ joint. Arrange wings on broiler pan. Broil 6" from heat for
25 min. Meanwhile heat sauce in small pan. Drizzle heated sauce over wings and
serve with celery sticks and Blue Cheese or Ranch dressing. 30 min.
2 lb chicken pieces 3 c crisp rice cereal
1T Van Roehling Yard Bird Chicken Rub
1 egg 2 T milk
Turn oven to 375F. Put cereal in plastic bag. Seal
shut. Use a rolling pin, crush cereal in bag. Pour
the cereal crumbs into a pie plate. Add the rub and
stir well. Crack the egg into a mixing bowl. Beat with
a fork until the white and yolk are mixed. Stir in the milk.
Dip each piece of chicken in the egg mixture, then roll in the
crumb mixture. Press the crumbs against the chicken so they
will stick. Place in a baking pan. Sprinkle with remaining crumbs.
Put in the oven to bake for 45-55 minutes. Remove with hot pads.
|2007-2017 VRFoods, LLC
All rights reserved.