Instructions

1. Preheat oven to 400°F
2. Combine Ranch Dressing Mix and instant mashed potato flakes in a shallow dish
3. Place beaten egg in a separate shallow dish Dip chicken pieces in the egg, then coat with potato flake mixture
4. Bake chicken on an un-greased baking pan for 40-50 minutes or until no longer pink in the center and juices run clear

Instructions

1. Cut chicken into nugget size
2. Dip each nugget in flour & place in a heated non-stick skillet with Grapeseed Oil
3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry, turning until golden brown on both sides

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Instructions

1. Cut chicken into tender size strips & flatten a bit with meat tenderizer.
2. Dip each chicken piece in flour & place in a heated skillet with about 3 tablespoons of Grapeseed Oil, add more oil if needed.
3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry until golden brown on both sides.
4. Place on tortilla shells with other toppings. Wrap tightly & serve.
5. Topping Ideas: Mayonnaise or a Wildtree Blend blended with cream cheese, oil & vinegar, or sour cream. Such as…Garlic & Herb Blend, Mediterranean Rub, Smoked Mozzarella Blend,- Lettuce, Tomatoes, Olives, Peppers, Mushrooms, Shredded Cheese

Notes

Omit the chicken & you have a yummy veggie wrap with any of the blends above.

Instructions

1. Remove packet of giblets from inside the chicken
2. Rinse chicken with cold water if desired & pat dry
3. Sprinkle inside chicken cavity generously with Lemon Rosemary Blend
4. Place quartered lemon inside the chicken
5. Tie the chicken legs using roasting twine
6. Thickly slice onion into 1/4″ slices
7. Mix 1 tablespoon of the oil & the onion slices in the roasting pan
8. Place the chicken in the roasting pan
9. Rub with oil and Lemon Rosemary Blend
10. Roast at 425 until the internal temperature reaches 170, about 1 1/2 hours
11. Cover the roaster with foil if the chicken begins to brown too much

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Instructions

1. Melt butter in pan
2. Add onion & cook until transparent
3. Add flour & stir until blended
4. Add chicken broth in 1 cup amounts until blended and thickened
5. Add wine
6. Bring to a boil & add chicken, artichokes, Lemon Rosemary Blend
7. Simmer for a half hour
8. Add Half & Half right before serving & heat through

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Instructions

1. Marinate the chicken breast in the Hickory Smoked Grapeseed Oil one hour or overnite
2. For Basil Pesto, mix the blend with the warm water… Let blend absorb water
3. Then mix with the 2 tbsp of Garlic Grapeseed Oil
4. Place the marinated chicken in a skillet, and partially cook the meat, turning once
5. Remove the chicken from the skillet & slice width-wise into very thin rounds,  just 1/8″ thick or so – or – Sometimes I have the chicken pre-sliced for me at the meat department
6. Return the chicken to skillet, cook briefly turning -until the meat loses its pink color- spritz or drizzle with more of the Hickory Smoked Grapeseed Oil to make certain all sides get the hickory flavoring
7. Set skillet aside
8. Meanwhile, combine the Basil Pesto Blend, Water & Grapeseed Oil and spread over the 3 bottom tortillas
9. Layer the 3 tortillas with the blend on the bottom, red onions, chicken, roasted red peppers, cheese blend, top tortilla
10. Mist a skillet with Grapeseed Oil (I used butter flavored, but any flavor will do)
11. Heat one tortilla at a time on medium heat, turning once
12. Slice with a pizza cutter & serve with shredded lettuce & guacamole or sour cream

Instructions

1. Optional: Soak chicken breasts in buttermilk for 3-4 hours before preparing the dish to help retain moist, tenderness after cooking
2. Bring water for the pasta to a boil
3. Meanwhile, discard the buttermilk and cut the chicken into 1/4 inch pieces
4. Cook the pasta using the package directions
5. Drain, reserving 1/4 cup of the liquid
6. Combine 2 tablespoons Natural Grapeseed Oil and 1 1/2 teaspoons Scampi Blend in a cold skillet and mix well
7. Add the chicken and cook over medium-low heat until the chicken looks tasty, turning often
8. Remove the chicken to a bowl using a slotted spoon and keep warm
9. Add 2 tablespoons Natural Grapeseed Oil and 1 teaspoon Scampi Blend to the liquid in the skillet
10. Add the pasta and cook over low heat until the liquid is absorbed, adding the reserved pasta liquid or dry white wine if the pasta seems too dry
11. Combine the pasta and chicken in a bowl and serve immediately