They offer an array of sandwiches, chicken strips/nuggets, salads, freshly squeezed lemonade and a country-style breakfast menu. Their famous chicken items include Chargrilled Chicken Sandwich, served with lettuce and tomato – Chick-Fil-A Club Sandwich and Chick-Fil-A Nuggets.

Their popular Fried Chicken, which was available in some outlets, has now been replaced by their Chargrilled Chicken Cool Wraps…

The famous Chick-fil-A Chicken sandwich has been rated #1 in 32 consecutive National Restaurant Quality Surveys over a 17 year period – and the Chargrilled Chicken Sandwich has topped the ratings since its introduction in the 1980’s.

>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date – maybe someone you met on a romantic dating site – here are Chick-Fil-A’s most popular recipes of all…

–Chick-Fil-A Chicken Harvest Soup–

1/4 pound butter

3/4 cup flour

2 1/2 to 3 quarts water

2 tablespoons chicken base

2 quarts chicken stock (see chicken tenders recipe below)

1 pound fresh carrots, diced

6 to 7 ribs celery, diced

1 medium onion, diced

3/4 teaspoon white pepper

3/4 teaspoon garlic powder

Cooked chicken tenders (recipe follows)

10 ounces egg noodles

In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.) Simmer 20 minutes. Add chicken base and chicken stock.

While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot. Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with white pepper and garlic powder. Simmer 10 minutes. Add diced cooked chicken tenders.

Cook noodles in a separate pan of boiling water for 3 to 4 minutes. Drain and rinse with cold water. Add to soup. (Noodles will continue cooking in the soup.) Simmer soup 2 or 3 minutes more and serve.

Makes 8 to 10 servings.

>> Chicken Tenders for Harvest Soup:

2 quarts water

2 tablespoons chicken base

1 small onion, cut into quarters

1/2 rib celery, cut into 2-inch segments

2 1/2 pounds chicken tenders, thawed

1. In a large pot, bring water, chicken base, onion and celery to simmer. Add chicken. Gently simmer until done, about 5 to 6 minutes.

2. Do not overcook. Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.) Place chicken in the freezer to stop the cooking process. When cool, use a sharp knife to dice into 1/2-inch cubes.

3. Add to soup.

Makes enough for 8 to 10 servings of soup.

–Chick-Fil-A Classic Fried Chicken–

6 pieces bone-in chicken, such as breasts, thighs and legs, skinned

1 cup coarsely crushed Corn Flakes

1 Tbsp flour

1 cup pancake mix

salt and pepper to taste

1/2 cup of parm cheese

1 tsp. seasoned salt

1 egg white

1. Preheat oven to 400°F. Combine cereal, flour, pancake mix, salt, pepper, parm cheese and seasoned salt in a shallow dish or pie plate. 2. Beat egg white with 1 Tbsp. water in a shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.

3. Put chicken, coating sides up, on baking sheet; spray lightly with cooking spray.

4. Bake 40 min. or until chicken is golden brown and cooked through.

–Chick-fil-A Honey Roasted BBQ Sauce –

1/2 cup vegetable oil

1/4 cup honey

1 tablespoon Grey Poupon Dijon mustard

1 teaspoon ketchup

1 teaspoon granulated sugar

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

2 1/2 tablespoons white vinegar

1/2 teaspoon concentrated hickory liquid smoke flavoring 1/4 teaspoon lemon juice

1 egg yolk

1 teaspoon water

Directions:

1. Combine oil, honey, mustard, ketchup, sugar, paprika, salt, pepper, garlic powder, and onion powder in a small saucepan over medium heat until boiling. Stir. Remove the pan from the heat and let it cool, uncovered, for 10 minutes. Add vinegar, smoke flavoring, and lemon juice.

2. While the sauce cools, vigorously whisk egg yolk with 1 teaspoon water in a medium bowl for about 2 minutes or until color is pale yellow. Whisk in cornstarch until dissolved.

3. Drizzle he cooled sauce mixture into the egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent the oil from separating. Cover the sauce and chill it until it’s needed.

Makes about 1 cup.

Or Try…

–Chick-Fil-A Carrot and Raisin Salad–

Carrots, raw, 4 cup, grated (remove)

Pineapple, canned, 2 1/2 cup, crushed, sliced, or chunks (remove)

1 cup raisins (not packed)

Mayonnaise, regular (mayo), 3/4 cup

3 tsp Granulated Sugar 1/2 tbsp Lemon juice

Directions:

1.Chill all ingredients except sugar for at least 30 mins. mix suger into pineapple. add mayo. add lemon juice.

2.Add raisins to carrots. Add dressing mixture to carrots and raisins.

3. Chill.

4. Drain some of the juice off the pineapple.

Note: This salad may be refrigerated for 72 hours.

When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Place salad on lettuce and serve.

–Chick-fil-A Fudge Nut Brownies–

1 cup butter, melted

1 cup flour

1/2 teaspoon baking powder

1/2 cup milk 1 cup chopped walnuts

1 (14 ounce) can sweetened condensed milk

2 cups sugar

2/3 cup cocoa

2 eggs

3 teaspoons vanilla

1 (12 ounce) package chocolate chipsDirections:

1. Preheat oven to 350 degrees.

2. Combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 teaspoon of vanilla; beat well. Stir in nuts. Spread into a greased and floured 13 x 9 inch pan. Bake 40 minutes.

3. Just before brownies are done, melt chips in a saucepan with 1 1/2 teaspoon vanilla and condensed milk. Spread fudge mixture over hot brownies. Cool. Chill and cut into bars.

Dig In and Enjoy!

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.

Chick-Fil-A Fun Facts:

> The Chick-Fil-A cow never talks. Its part of the rules! There is a Moo Manifesto!

> You can get 52 combo meals simply by being one of the first 100 individuals at a new Chick-Fil-A opening.

> The 247 million-plus original Chick-fil-A Chicken Sandwiches laid side-by-side would stretch out nearly 19,500 miles, or nearly eight times the distance from Chick-fil-A Founder Truett Cathy’s original restaurant, the Dwarf House, in Hapeville, Ga., to the most distant Chick-fil-A restaurant in Sacramento, California.

> Chick-fil-A restaurants sold more than 137 million pounds of Waffle Potato Fries – cooked in pure peanut oil.

> If you buy 2 kids meals- you get 8 nuggets, 2 small fries, 2 drinks, & 2 ice creams for cheaper then you can buy a 8 nugget combo.

> The Chick-fil-A Bowl is the oldest guaranteed match-up of two top-ranked teams from the Atlantic Coast Conference (ACC) and the Southeastern Conference (SEC).

> The Chick-fil-A Bowl brand also includes the Chick-fil-A Bowl Challenge head coach and celebrity golf event each April and the Chick-fil-A Kickoff Game season-opening game over Labor Day weekend in its family of events.

RAISIN FILLED COOKIES

1 cup shortening

1 cup sour cream

2 eggs

1 tsp vanilla

2 cups sugar

pinch of salt

1 tsp baking powder

1 tsp baking soda

4 cups all-purpose flour (or enough to make a soft dough)

Filling:

2 cups raisins, ground

1 level tsp salt

1 tsp vinegar

1 cup hot water

1 cup sugar

2 tbsps flour or cornstarch

Preheat oven to 350 degrees.

In a large mixing bowl, combine shortening, sour cream, eggs, vanilla, sugar, salt, baking powder and baking soda.  Combine mixture well.  Gradually add flour to make a soft dough.  Roll the dough out thin on a floured surface.  Using a biscuit cutter or round glass cut an even number of cookies from the dough.

Mix all of the filling ingredients together well.  Using a spoon, place filling on half the cookies and top with the remaining cookies.  Use a fork or your fingers to pinch the edges of the tops and bottoms together to seal in the filling.  Bake 6 minutes at 350 degrees on the bottom oven rack.  Move baking sheet to the top oven rack and bake another 6 minutes or until browned.

Cool cookies on a wire rack.

Yield:  About 4 dozen average size cookies

GRANDMA LEAFY’S MASHED POTATO SALAD

3 to 4 lbs of potatoes, peeled and boiled in salted water until tender.  Mash with a potato masher.  Place potatoes in a large bowl.

1/4 to 12 cup cream

1 tbsp butter

1 to 1 1/2 heavy tbsps mustard

sugar to taste

vinegar to taste

1 medium onion, chopped

4 hard-boiled eggs; 3 chopped and 1 reserved

Mix together the cream, butter, mustard, sugar, vinegar, and onion.  Blend mixture into the chopped eggs until blended.  Add to the mashed potatoes and mix well.  Slice the reserved egg and use to garnish the top of the salad.

HONEY FRIED CHICKEN

3 lbs cut-up chicken

3/4 cup honey

3/4 to 1 cup buttermilk baking mix (such as Bisquik)

2 tsp dry mustard

1/2 tsp paprika

Salt to taste

Pepper to taste

Vegetable oil for frying

Coat chicken pieces with honey; set aside.  Combine the baking mix, dry mustard, paprika, salt and pepper together.  Dredge chicken pieces in the baking mix mixture.    Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch.  Allow oil to heat to 375 degrees over medium heat.  Carefully place the chicken pieces into the hot oil and cook about 5 minutes or until the bottom side of the pieces is a golden brown.   Turn chicken pieces and cook another 5 minutes.  Reduce the heat and cook for about 10 minutes longer or until the juices run clear.  Drain on paper towels to absorb the grease.

Alternate method:  Brown both sides of the chicken pieces in skillet.  Place on a baking sheet and bake in a preheated 350 degree oven for 20 to 30 minutes or until the juices run clear.

Enjoy!

Plain chicken honey.  Honey chicken is primarily made out of the following ingredients:  500 grams of diced chicken; ¼ cup each of soy sauce, honey crystals, water and pine nuts; two tablespoons of corn starch; and a sprinkle of sesame seeds.  The procedure starts from marinating the chicken in soy sauce for at least a couple of hours.  In cooking, you have to sauté the chicken before you add the mixture of the corn starch and water.  Then simply pour in the other ingredients and stir until the honey thickens the sauce before you sprinkle the sesame seeds.

Honey baked chicken.  This is another popular chicken honey recipe.  What you will need is a pack of chicken good enough for the whole family.  You may either use the whole breast part or cut it in half.  You have to season the part with salt and pepper.  With the use of a foil, start lining a baking pan then pour honey and taco sauce on top of the chicken.  Since this one is baked chicken, simply bake the seasoned chicken inside the oven at 350?F for 45 minutes.  To enjoy one of the best honey recipes for chicken, make sure you check the pan every 15 minutes.

Honey mustard chicken.  If you think the first two honey recipes are not enough, then try the chicken honey in mustard sauce.  Grease a pan before you place the seasoned chicken breast – with salt and pepper – on it.  Mix honey and mustard together with basil, parsley and paprika.  Half of the mixture should be placed on top of the chicken before putting it inside a preheated oven for 30 minutes.  Flip the chicken breasts then place the remaining mixture of the sauce on each of the sides.  Bake the recipe for another 15 minutes.

Honey nut chicken.  This is another variation to the honey recipes above.  This chicken honey recipe is done by mixing honey with two eggs in a bowl and tossing pecans, salt, pepper and bread crumbs in another.  The chicken pieces should be dipped inside the bowl with mixed eggs and honey before dredging them inside the other bowl.  Lay them inside a greased baking pan then pour melted butter over the chicken.  Leave them inside the preheated oven for at least 40 minutes.

These are but few of the honey recipes for chicken.  This proves that you can create a lot of options for chicken honey in your list.  You may do things on your own or simply copy steps in cookbooks or health and food web sites over the net.  To make your chicken recipes more attractive, add a dash of style by garnishing your plates before serving.

Flavonoids and phenolic acids contained in honey helps to fight off free radicals, something we all need today. Honey recipes are so easy to prepare and maintain the same flavor, if not better, than the processed food with refined sugar that we grab at the store without even thinking about the ingredients.

Honey barbecue sauce, for example. Have you looked at the back of the bottle to see if there’s even any honey in that mixture of chemicals, additives, and flavor? There are many honey recipes that actually have honey in it, and here’s an easy one. Simply combine one can of condensed tomato soup, cup of honey, 2 tablespoons of worcestershire sauce, 2 tablespoons of your choice of salad oil, and one tablespoon of lemon juice adding 1 teaspoon of mustard and a dash of hot pepper sauce for bite. Stir it in a saucepan and bring it to a boil, then simmer while stirring until it’s at a desired consistency, and remove.

If you have a sweet tooth that just has to be fed, buy some frozen yogurt or custard and make up a honey caramel sauce fit for a four star restaurant. You will receive far less calories than ice cream loaded with chocolate syrup and a host of vitamins from your treat. Mix 1 cup honey, cup heavy cream, 1 TBSP butter, 1 tsp vanilla and 1/8 tsp salt in a heavy saucepan. Cook the first two ingredients to 238 degrees F, remove from the heat and add the remaining ingredients. Your sauce will thicken and be absolutely luscious.

Honey recipes can include tasty snacks that you can prepare and store for weeks. A healthy alternative to chips and candy is granola. You can even use as breakfast cereal with milk. You can combine sweet and salty, depending on your taste but here is a basic honey recipe that you will love.

Combine 4 cups of rolled old-fashioned oats, 2 cups nuts coarsely chopped and 1 cup of raisins in a large bowl. Mix together well and set to the side. In a large saucepan, mix cup honey, cup melted margarine, 2 tsp ground cinnamon, 1 tsp vanilla and a dash of salt. Stir and bring to a boil, cooking for 1 minute. Remove and pour over oat mixture, tossing until blended then turn onto a cookie sheet that is greased. Bake at 350 degrees for 20 minutes, mixing every 5 minutes. Cool and crumble. What a treat!

If you make an effort to replace your granulated sugar with a small amount of honey sugar, it won’t be long before you don’t even notice that absence of refined sugar. Test your regular recipes with honey sugar, taking care to account for the liquid measure. Remember to reduce your liquids by a quarter cup per each cup of honey, and add half a teaspoon baking soda for each cup of honey used in baked goods.

Empty calories and processed foods have taken a terrible toll on our bodies, which is why it’s so important to start using natural foods. It’s easy to use honey recipes for any meal that you’d normally use sugar with. Let your imagination run wild and create your own honey recipes for you and your family to enjoy!

SAUSAGE STUFFED ZUCCHINI CASSEROLE

This recipe is from the neighborhood when my school was located. (My elementary, junior high, and high all in one building!)

4 medium zucchini
1/2 lb sausage, crumbled, fried, and drained
1 onion, chopped
1/2 cup fine whole wheat bread crumbs
1/4 cup tomato sauce
1 beaten egg
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp pepper
Parmesan cheese for topping

Preheat oven to 350 degrees.

Leave zucchini whole and cook in boiling water for 10 minutes. Remove zucchini from water and allow to cool enough to handle. Cut zucchini in half lengthwise and scoop out the centers. Combine the sausage, bread crumbs, tomato sauce, egg, salt, pepper, thyme, and oregano. Mix together well and stuff the zucchini with the mixture. Top with as much Parmesan cheese as desired. Bake at 350 degrees for 20 minutes.

HONEY MUSTARD COLESLAW

4 cups shredded cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup cider vinegar
3 tbsp honey mustard
1 cup mayonnaise
1 tsp poppy seeds
2 tsp sugar
salt to taste
pepper to taste

In a large mixing bowl, combine the shredded cabbage, carrots, and green onions; toss well to mix. In a small bowl, blend the vinegar, honey mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Whisk until smooth. Pour the dressing over the cabbage mixture and season with salt and pepper. Chill several hours before serving.

Enjoy!