Chicken Glop Recipes

CHICKEN LOLLIPOP RECIPE BY TASTY

Steps:

• Add all the marinade ingredients to a bowl and mix until fully combined, set aside.
• Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).
• For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
• For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.
• Place the prepared chicken lollipops in the marinade. Stir and cover. Marinate in the fridge for at least 1 hour.
• Mix all batter ingredients until smooth without lumps.
• Dip the meat end of the chicken lollipops into the batter.
• In a medium-sized pot, heat the oil to 170˚C (340˚F). Deep fry the chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.
• Enjoy!

CHICKEN GLOP

Steps:

• In a 9x13 baking dish arrange enough nuggets to cover bottom (may have some left over).
• Combine soups and milk in a bowl then spread over chicken nuggets.
• Salt and pepper to taste.
• Sprinkle with crushed chips.
• Top with cheese.
• Bake at 350 degrees for 20-30 minutes till bubbly.

GOOD GLOP

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels and crumble.
• Mix together the crumbled bacon, Cheddar cheese, green onions, and mayonnaise. Refrigerate overnight before serving.

HAVILAND GLOP

Steps:

• Bring a large pot of lightly salted water to a boil. Add dry egg noodles and cook for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, brown the ground beef; drain fat. Stir in tomato and vegetable soups, salt and pepper. Mix in the noodles and cook for 10 minutes.
• Transfer mixture to an 11x7 inch baking dish and layer with cheese. Bake in the preheated oven 20 minutes, or until cheese is melted and lightly brown.

CHICKEN FAJITAS - MINUS THE TORTILLAS - W30

Steps:

• Cut the chicken into thin strips. If you have the meat slightly frozen, the slicing will be much easier.
• Place the chicken and veggies in a large bowl. Sprinkle the spices over all. Juice the lime into the bowl and then drizzle with the olive oil.
• Time to get your hands dirty! Mix and mix and mix your veggie chicken glop until each and every piece is coated with the limey/oily/spice mixture. Yummy. Now go wash your gross raw-chicken hands.
• Set aside for a few minutes. Turn your griddle onto high heat - this is so the chicken and veggies will sear, not simmer or poach. It may splatter and sizzle - so beware! Don't cook naked.
• Unless you have a restaurant sized grill you'll have to cook your fajitas in 2 batches. That's OK. When dinner smells this good - they'll wait.