Chris Hardewig

lbs. boneless skinless chicken thighs • olive oil • large yellow or vidalia onion, diced • garlic, minced • smoked paprika • salt • pepper • bbq sauce

(8 oz each) cream cheese • crumbled blue, Gorgonzola or feta cheese (4 oz) • shredded sharp Cheddar cheese (4 oz) • onion, finely chopped (1/4 cup) • Worcestershire sauce • salted, roasted sunflower seeds

packs of cream cheese • (a block) of sharp chedder cheese • Garlic powder • Mexican-style chili powder • can chopped green chilis • onion, diced • avacados

(8 oz) cream cheese, softened • (4 oz) crumbled tomato-basil feta cheese (1 cup) • mayonnaise or salad dressing • pitted kalamata olives • pimiento-stuffed green olives • chopped fresh oregano leaves • chopped walnuts

packages cream cheese • chedder cheese • minced red onion • salsa (chef's choice) • ground cumin • small jalapenos deseeded • large bag of Doritos (chef's choice, I recommend Cool Ranch or Spicy Sweet Chili) • jalepeño stem

breasts chicken • BBQ Sauce • Baking pan (glass recommended) • non-stick spray • ground black pepper • onion powder • garlic powder • rosemary

macaroni • ground beef • can of Hunt's Tomato Sauce • can of Hunt's Diced Basil, Garlic & Oregano Tomatoes • (gutted) diced green pepper • button mushrooms • basil • black pepper • oregano • Optional: Parmesan or chedder

White Castle Sliders (from the restaurant with the pickles removed or picked up from your local retailer) • diced celery • ground thyme • ground sage • coarse ground black pepper • chicken broth or 1 cup for casserole version

drained chicken • softened cream cheese • chunky bleu cheese dressing • small bottle of Frank's Red Hot Sauce