Spicy Chicken And Ham Spread Recipes

SWEET AND SPICY HAM FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the remaining tablespoon oil, then add the ham and shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the bell pepper, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the pepper are crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the scallions and serve.
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HAM SPREAD

Steps:

• Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.

SPICY CHICKEN SPREAD

Steps:

• In a bowl, combine the first six ingredients. Fold in chicken. Cover and refrigerate for at least 1 hour. Sprinkle with paprika if desired. Serve with crackers.

FRANK'S SPICY CHICKEN SPREAD RECIPE - (4.8/5)

Steps:

• Combine the first 5 ingredients together. Mix well. If you want to serve it more like a dip, use more dressing and wing sauce.

SPICY ASIAN HAM SANDWICHES

Steps:

• Preheat broiler. Cut baguettes in half lengthwise; cut crosswise in half. Place bread on a baking sheet, cut side up. Broil 4-6 in. from heat until lightly browned, 1-2 minutes., In a small bowl, mix mayonnaise, chili sauce and chili paste; spread over cut sides of baguettes. Layer baguette bottoms with ham, cucumber, carrots, salad greens, basil and mint; cover with tops.

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Cut a pocket into the side of the chicken breast.
• Season chicken with salt and pepper.
• Stack the two cheeses and spinach on top of the ham and roll up tightly.
• Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
• Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
• Fry the chicken until golden brown on both sides.
• Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
• Enjoy!
• Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams

SUPER CHEESY SPICY CHICKEN DIP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
• Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
• Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
• Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.

SPICY FETA CHEESE SPREAD

Steps:

• 1. To roast the peppers, place them on a baking sheet in an oven set at 500° F. Bake until the peppers are soft enough to peel the skins, about 20 minutes.2. Blend the feta and cream cheese in a mixer or food processor until smooth. Mix in the roasted peppers, olive oil, and, if using, garlic cloves. Add the lemon juice 1 tablespoon at a time. Taste the mixture and add the lemon juice accordingly to balance the flavor. You might not need all the lemon juice depending on the type of feta used.3. Refrigerate and use as a dip for vegetables.

SPICY CHICKEN AND HAM SPREAD

Steps:

• In a food processor, combine the chicken, ham, pickle, and lemon rind and grind almost to a puree.
• Scrape the mixture into a bowl, add the butter, nutmeg, salt, pepper, and Tabasco, and mix until well blended and smooth.
• Cover with plastic wrap and chill for about 30 minutes.
• Serve on thin rounds of rye bread or crackers.