Easy Chicken Marsala

2 small onion, sliced thinly

1 1/2 lbs chicken tenders, cut into thirds

1 pint of baby portabella mushrooms, cut thinly

4tbsp Canola oil, divided evenly

1/3 cup Marsala wine

3 cloves of garlic minced

½ tsp ground sage

1tsp granulated onion powder

1/4 tsp white pepper

1/2 tsp salt

1 ½ cup chicken stock

Black pepper to taste

1 tbsp roasted garlic

½ tbsp onion powder

¼ cup Flour

Salt to taste

In a medium size bowl add sage, 1 tsp of onion powder, white pepper, salt, chicken and mix together.  Cover with plastic wrap and set aside in refrigerator for later.

In a large skillet heat 2 tbsp of Canola oil. Add onions, sauté for 2 minutes or until beginning to turn tender.  Add mushrooms into the skillet and cook until they reduce.

Once onions and mushrooms have reduced remove from heat and place in a bowl for later.

In the same skillet stir in garlic and 1 tbsp of oil.

Add chicken into the skillet and cook until both sides are golden brown.

Once chicken is cooked throughout remove from the skillet and place in a bowl for later.

Add another 1 tbsp of oil then flour into drippings while continuously stirring until drippings turn brown.

Once brown, stir in Marsala, then stir in chicken stock.

Stir until gravy is smooth then add black pepper, garlic, and onion powder.

Add chicken, mushrooms, and onions back into the skillet and incorporate into the gravy.

Serve over rice.

Apple Pie Filling

12 cups sliced peeled cored apples, treated to prevent browning and drained

2 ¾ cups granulated sugar

¾ cup ClearJel

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

1¼ cups cold water

2 ½ cups unsweetened apple juice

½ cup lemon juice

Prepare canner, jars and lids.

In a large pot of boiling water, working with 6 cups at a time, blanche apple slices for 1 minute. Remove with a slotted spoon and keep warm in covered bowl.

In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water and apple juice.  Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.  Add lemon juice, return to a boil and boil for 1 minute, stirring constantly.  Remove from heat.  Drain apples slices and immediately fold into hot mixture.  Before processing, heat , stirring, until apples are heated through. 

Ladle hot pie filling into hot jars, leaving 1 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding or removing hot filling.  Wipe rim.  Center lid on jar and screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water, bring to a boil and process for 25 minutes.  Remove canner lid.  Wait 5 minutes, and then remove jars cool and store.

Derby Chef's Salads

Derby Chef 's Fried Chicken Salad

2          breaded chicken tenders

1/2        tomato, diced

5 oz      of lettuce (romaine, spring mix), chopped

1/4c      mild cheddar cheese

2 tbsp   chopped cucumbers

1slice    of Bermuda onion ring    

            multicolor bell peppers, slice thin, pepper to taste

Add lettuce into a bowl then layer toppings on top of lettuce.

Serve with your favorite dressing.

Derby Chef's Caesar

1          large grilled chicken breast, thinly sliced

5 oz      romaine lettuce chopped

1/2        tomato, sliced into wedges

1oz       Parmesan cheese

1 slice   of Bermuda Onions

            multicolor bell peppers, slice thin, pepper to taste

Add lettuce into a bowl then layer toppings on top of lettuce.

Serve with your favorite dressing.
 

Derby Chef's Chef Salad

2oz       sliced ham, sliced into strip

2oz       sliced turkey, sliced into strips

5 oz      of lettuce (romaine, spring mix), chopped

1/4c      mild cheddar cheese, shredded

1/4c      Swiss cheese, shredded

1/2        tomato, diced
1/2        boiled egg

4slices of cucumber

1 slice   of Bermuda Onions

            sliced olives to taste

Add lettuce into a bowl then layer toppings on top of lettuce.

Serve with your favorite dressing.

How to Make Hot Wings With A Caribbean Twist

Hot Wings With A Caribbean Twist

10 whole chicken wings

1 juice of 1 lime

1 zest of 1 lime

2 tbsp Jamaican jerk seasoning

1 tbsp onion powder

3 tbsp buffalo wing rub

2 tbsp garlic powder

¼ c Canola oil

½ cup Red Hot’s Wing Sauce or your favorite hot sauce  

Cooking Spray

Rinse chicken.

In a large bowl add all seasonings (except for 1/2 tsp of Jamaican Jerk Seasoning), juice, zest and oil, mix well.

Add chicken into bowl and thoroughly coat chicken.

Place chicken in air tight container and cover, place in refrigerator between 2 hours to over night to marinate.

Heat grill.

Use a pair of tongs and dip a rolled cloth in a small amount of canola oil, then oil your grill's rack. (Keeps food from sticking and rack from rusting.)

Place wings on the grill skin side down first.

Carefully spray tops wings with cooking spray.

Let wings cook for 5 minutes then close the lid.

Continuously check on wings to ensure no burning.

In a large bowl mix together wing sauce and the 1/2 teaspoon of Jamaican Jerk Seasoning then set aside.

Once wings have cooked for 35 to 45 minutes place wings into the bowl with the wing sauce.

Use a spatula to stir wings into sauce make sure to coat wings thoroughly.

Place wings back on to grill and let cook for 5 additional minutes.

Remove wings from grill then serve.

Link to How to Video on YouTube:
 http://www.youtube.com/watch?v=15QekRGl83k&list=UU52z1pRsHvQ-sePs1SNf13g&index=1&feature=plcp