eGourmet Recipes

4 skinless and boneless chicken breast halves
4 6 inch sub rolls
2 tablespoons cooking oil
4 slices pepperjack cheese
tomato slices
lettuce leaves
RUSSELLS FAMOUS All Purpose Seasoning

Flatten chicken breast halves slightly to an even thickness. Rub with cooking oil on both sides and sprinkle liberally with RUSSELL’S FAMOUS All Purpose Seasoning. Saute or grill over medium heat till done. Cover with the cheese and when melted, place on top of lettuce and tomato slices in sub roll. If desired add other toppings such as onions, catsup, mustard, mayo, hot sauce etc.

        

• 2 tablespoons Pecan Oil
• 1 large garlic clove, minced
• 1 cup heavy cream
• 1 large roasted red bell pepper, skinned, seeded, and cut into thin strips
• 2 tablespoons fresh lime juice
• 12 cup chopped fresh cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 4 boneless, skinless chicken breasts, about 6 ounces each, grilled and cut into strips
• 3/4 pound linguine, cooked and drained
• ½ cup freshly grated Parmesan cheese

Heat the pecan oil in a large skillet over medium heat.  Add the garlic and cook for about 30 seconds.  Add the cream and bring to a boil.  Add the bell pepper, lime juice, cilantro, salt, black pepper, cayenne and chicken.  Cook for about two minutes.  Transfer the mixture to a large bowl.  Add the pasta and toss to coat evenly.

Serve with the Parmesan cheese.

        

2–3 pounds of chicken wings
1 or 2 Tablespoons Mitch’s Oh Yeah! Zesty Spice Blend
1 – 12 oz bottle Louisiana Hot Sauce®
3 or 4 shakes of Tabasco®

Add the Mitch’s Oh Yeah!, hot sauce, and Tabasco® to a large Ziplock® bag or marinader and mix thoroughly. Place the wings in the mixture and coat chicken thoroughly. Marinate up to 24 hours and grill for 30-45 minutes on medium heat, turning frequently. Brush the chicken during the first half of grilling time with marinade. Enjoy!

        

1 cut up chicken (preferably skinned)
2 teaspoons Oh Yeah! Original Spice Blend
3/4 teaspoon of salt
2 dashes of black pepper
1/3 cup of butter
4 cloves of garlic (crushed)
2/3 cup bread crumbs
1/2-1 cup grated Parmesan cheese

In a saucepan on low heat, slowly heat the butter and garlic until the butter has just melted. In a medium bowl, mix together the bread crumbs, grated parmesan cheese, dash of pepper and 1/2 teaspoon of salt. Season the chicken with 1 teaspoon of Oh Yeah!, 1/4 teaspoon of salt and a dash of black pepper. Dip the chicken pieces in the butter/garlic and then thoroughly coat the chicken with the bread crumb mixture. Carefully place on a baking sheet or large glass pan. Sprinkle the last teaspoon of Mitch’s Oh Yeah over the chicken and bake for 60 to 75 minutes at 350 until crispy.

        

1    cut up chicken (skinless preferred)
1    pound red potatoes cut in chunks
½ cup Italian salad dressing
½-1 cup grated parmesan cheese
2   teaspoons Mitch’s Oh yeah!
½  teaspoon salt
½  teaspoon basil

Place chicken in baking dish and surround with potatoes. Lightly pour salad dressing over the chicken and potatoes. Sprinkle Mitch’s Oh Yeah, salt, basil and parmesan cheese over the chicken and potatoes. Bake at 400 covered for 30 minutes, remove lid or foil for an additional 30 minutes or until potatoes and chicken are tender. After you take the meal out of the oven, drizzle the juices in the pan over the chicken and potatoes.