Keystone Appetizer
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Kickin’ Chicken Poppers
- 1 can (28 oz) Keystone Chicken, drained
- 12 large jalapeno peppers
- 4 ounces cotija cheese
- 8 ounces cream cheese, at room temperature
- 4 ounces shredded cheddar
- 4 tbsp onion, diced
- A small handful of fresh cilantro, finely chopped for garnish
- Preheat oven 425°F
- Add Cotija cheese, cream cheese, cheddar cheese, onion, and Keystone Chicken together and mix well.
- Slice each pepper in half long-wise and deseed.
- Stuff each pepper half with the chicken mixture and layout on a cookie sheet lined with foil.
- Bake for 15 minutes, or until the chicken/cheese mixture is brown. Garnish with cilantro and serve warm!
Poppin’ Poppy Seed Chicken Salad
- 1/2 can (28 oz) Keystone Chicken, drained
- 2 1/2 cup cooked pasta
- 1/4 cup onion, chopped
- 1/2 cup dried cranberries
- 1/2 cup celery, diced
- 1 cup poppy seed salad dressing
- 1/4 cup slivered almonds
- 1/2 cup feta cheese
- Prepare pasta according to package directions. Rinse with cold water and drain.
- In a medium bowl combine Keystone Chicken, almonds, onions, cranberries and celery. Stir in the pasta. .
- Add salad dressing, feta cheese and mix well to coat. Chill before serving.
Avocado Chicken Boats
- 1/2 can (28 oz) Keystone Chicken, drained
- 1 cup black beans
- 1 cup canned corn
- 1 cup cheddar cheese, shredded
- 1 package taco seasoning
- 3 ripe avocados
- 1 can (4 oz) green chiles, divided
- 1 package taco seasoning
- FOR THE DRESSING:
- 1/4 cup lime juice
- 1 cup ranch dressing
- 1/4 cup lime juice
- 1 tbsp. fresh cilantro (optional)
- Heat broiler. Making the filling: In a large bowl, combine black beans, corn, 1/2 can green chiles, Keystone Chicken, cheddar cheese and taco seasoning. Mix completely.
- Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
- Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with cheddar cheese then broil until cheese is melted, about 2 minutes.
- Make dressing: In a medium bowl, combine ranch dressing, lime juice, remaining green chiles, salt, and pepper and mix well. Fold in mashed avocados and mix until smooth.
- Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish cilantro (optional). Serve immediately.
Mac ‘n Cheese ‘n Chicken Bites
- 1 can (28 oz) Keystone Chicken
- 3 cups mac ‘n cheese, homemade or store-bought
- 1 1/2 cups Panko
- 2 large eggs, beaten
- Cook macaroni and cheese to package directions. Add Keystone Chicken to macaroni and cheese and mix well. Place mixture in the refrigerator until firm, about 2 hours.
- Preheat oven to 400 degrees. Using an ice cream scooper or large spoon, scoop cooled mac ‘n cheese mixture into a 1-1/2 to 2-inch diameter balls.
- Take one ball at a time, dip into the egg mixture, then dredge in Panko breadcrumbs, pressing to coat fully.
- Place balls on a cookie sheet, cook until evenly golden and crispy, about 15 minutes.
- Serve immediately with your favorite dip!
Chicken & Spinach Artichoke Dip
- 1 can (14.5 oz.) Keystone Chicken, drained
- 4 ounces cream cheese
- 1 can artichoke hearts, drained, and finely chopped
- 1 10-ounce package frozen chopped spinach, thawed, drained, and finely chopped
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Microwave cream cheese in a small mixing bowl on high for 1 minute, or until soft.
- Add the artichokes, spinach, parmesan and pepper jack cheeses, mayonnaise, garlic powder, Keystone chicken and salt, stirring to combine.
- Bake at 350 degrees in an oven safe dish for 10 minutes or until bubbly.
- Serve hot with crackers or crostini.
Jalapeño Popper Wonton Cups
- 1 can (14.5 oz.) Keystone Chicken, drained
- 12 wonton wrappers
- 4 oz. cream cheese softened
- 1/2 cup sour cream
- 1 c. shredded cheddar cheese reserve 2 Tbsp.
- 3-4 jalapeños seeded and chopped (for more spice, do not remove all the seeds)
- Preheat oven to 350 degrees.
- Spray muffin pan with cooking spray.
- Place one wonton wrapper in each muffin cup; bake 8 minutes or until lightly browned.
- Remove from oven and cool slightly.
- In a medium-sized mixing bowl, stir together cream cheese, sour cream, chicken, cheddar cheese, and chopped jalapeños.
- Spoon filling into wonton cups, then sprinkle with reserved cheese.
- Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.
BBQ On A Stick
- 1 can (14.5 oz.) Keystone Pork, drained
- 1 can (8 oz.) refrigerated crescent rolls
- ¾ cup barbecue sauce
- 12 lollipop sticks
- Preheat oven to 375 degrees.
- In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
- Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
- With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
- Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
- Allow to cool slightly, then insert a lollipop stick into the bottom of each.
Beef Pierogi
- 1 can (28 oz) Keystone Beef, partially drained
- 1 small onion, diced
- Salt and Pepper to taste
- 1 Tbsp olive oil
- 1 package frozen wonton wrappers, thawed and covered with damp towel to keep from drying out
- 2 large eggs
- 1 Tbsp water
- Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
- Add Keystone Beef with about half of the broth from the can. Shred with a fork and cook until heated through. Salt and Pepper to taste.
- Allow mixture to cool to room temperature.
- Beat egg with water in a bowl for an egg wash and brush edges of wrapper. Place 2 Tbsp. of filling in the center, fold in half and press edges lightly to seal.
- Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
- Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.
BBQ Pork Loaded Sweet Potato
- 1 can (28 oz) Keystone Pork, shredded
- 4 large sweet potatoes
- 1-1/2 cups BBQ sauce
- 4 Tbsp. cilantro
- 4 Tbsp. crispy onion strings
- 1 cup cheddar cheese
- Preheat oven to 375 degrees.
- Cut sweet potatoes in half lengthwise, and place in a shallow microwave safe dish. Microwave in 5 minute intervals until the sweet potatoes are cooked through.
- Once cooled, scoop sweet potato into a bowl. In another bowl, combine shredded Keystone Pork and BBQ sauce. Mix the BBQ Keystone into the sweet potato mixture.
- Spoon the BBQ Pork mixture into the hollowed out sweet potatoes; top with shredded cheese. Place in the oven and bake until cheese is fully melted. Top with fresh cilantro and crispy onion straws.
Mexican-Style Buffalo Chicken Dip
- 1 can (28 oz) Keystone Chicken, drained
- 1 can (16 oz) refried beans
- 2 Tbsp taco seasoning mix
- 1 package (8 oz) cream cheese, softened
- 1/4 cup celery, diced
- 1/2 cup blue cheese dressing
- 1/2 cup hot sauce
- Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.
- Combine refried beans and taco seasoning mix in small bowl and spread evenly on bottom of casserole dish. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Fold in Keystone Chicken. Spoon chicken mixture over refried beans in casserole dish.
- Bake uncovered for 35 minutes. Let stand 12 minutes before serving. Serve with tortilla chips or celery sticks.
Cheesy Chicken Taquito Recipe
- 1 can (28 oz) Keystone Chicken
- 16 flour tortillas
- 8 oz cream cheese
- 4 oz shredded cheddar cheese
- 4 oz Taco Bell salsa
- 2 Tbsp. cooking oil of choice
- Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
- Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
- Heat oil in a skillet over medium heat.
- Add taquitos to the skillet and brown on each side then serve. You can serve with salsa and sour cream if you like.
Easy Cheesy Chicken Quesadilla
- 1 can (14.5 oz) Keystone Chicken
- 1 bag of Cheddar Jack cheese, shredded
- 1/4 cup Sour cream
- Tortillas 6-8
- Place cheese on one tortilla and then layer with some Keystone Chicken and then cheese again. Place into a non-stick pan over medium heat.
- Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
- Use a pizza cutter to cut into triangles. Serve with sour cream on the side.
Shredded Pork Tostadas
- 1 can (28 oz) Keystone Pork
- 4 prepared crispy tostadas
- 1 cup red tomato, finely chopped
- ½ cup sliced black olives
- ½ cup sweet yellow onion, finely chopped
- 2 cups iceberg lettuce, finely chopped
- 1 cup shredded Mexican cheese
- 3 Tbsp. taco sauce
- Sour cream to taste
- Juice of half a lime
- Salt and pepper to taste
- In a medium bowl mix together the tomatoes, black olives, onion, lettuce, lime juice, shredded cheese, taco sauce, salt and pepper until completely combined. Set aside.
- In a medium microwave-safe bowl, microwave Keystone Pork roughly 2 minutes, stirring every 30 seconds until completely warm. Set aside.
- Scoop about a ½ cup of Keystone Pork onto each tostada, followed by the veggie mixture. Add sour cream to the top of each tostada and enjoy!
Chicken Lemon Orzo Soup
- 1 can (28 oz) Keystone Chicken, undrained
- ½ jar Keystone Chicken Soup Base
- 5 quarts water
- 1/2 cup each chopped carrots, celery, onion
- 1 Tbsp. olive oil
- 1/2 lb. orzo
- 1 Tbsp. fresh chopped dill
- Juice from half large lemon
- Half bag fresh baby spinach
- Drizzle olive oil in large pot.
- Sautee carrots, celery and onion until onion is translucent.
- Add water and Keystone Chicken Soup Base, bring to a boil.
- Add Keystone Chicken, including broth from the can, as well as orzo.
- Cook until orzo is tender, about 9 minutes.
- Stir in dill, lemon juice and spinach and serve.
Chicken Nachos
- 1 can (28 oz) Keystone Chicken
- 1 Pouch Taco Seasoning
- Large Bag Tortilla Chips
- 2 cups shredded cheese
- 1 cup chopped tomato
- 1/4 cup green olives, pitted and sliced
- 1/4 cup sliced jalapeno
- 1/4 cup onion, chopped
- 1 can (14 oz) black beans, drained and rinsed
- Sour cream (optional)
- Chopped avocado (optional)
- Pour chicken with juices into medium skillet.
- Add seasoning and heat through.
- Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
- Layer rest of ingredients over chips, including Keystone Chicken.
Bacon Cheeseburger Dip
- 1 can (28 oz) Keystone Ground Beef
- 1 package (8 oz) cream cheese
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- 1 can (10 oz) diced tomatoes with green chilies
- 2/3 cup crumbled bacon
- Preheat oven to 350º F.
- In a skillet heat ground beef, breaking apart until heated all the way through.
- In a large bowl add cream cheese, sour cream, cheddar cheese, diced tomatoes, ground beef and bacon. Mix until well combined.
- Pour into a baking dish. Bake for 20-25 minutes until bubbly and hot. Serve hot with corn chips for dipping.
Kitchen Sink Dip & Pinwheels
- 1 can (28 oz) Keystone Chicken
- 8-12 oz cream cheese
- 1 cup shredded colby jack cheese
- 1 Tbsp. ranch seasoning mix
- 1/4 cup bacon bits
- 1/3 cup bell pepper diced
- 1/4 cup pickle diced
- Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.
Turkey Taco Soup
- 1 can (28 oz) Keystone Turkey
- 4 oz Keystone Beef Soup Base in 5 qts. of water
- 1 green pepper, diced
- 16 oz corn and black bean salsa
- 1/2 yellow onion, diced
- 15 oz can corn, drained
- 15 oz can creamed corn
- 1 package (1/2 oz) taco seasoning
- 2 tsp. cumin
- 1 1/2 cup heavy cream
- In a large pot, combine all ingredients except heavy cream. Cook on low heat for 25 minutes, just enough to soften the vegetables.
- Stir in the heavy cream right before serving.
- Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!
Turkey Bacon Ranch Sliders
- 1 can (28 oz) Keystone Turkey, drained and diced
- 1/2 cup ranch dressing
- 1 pound bacon, cooked
- 8 dinner rolls, cut in half
- 1 cup shredded mozzarella cheese
- 2 Tbsp. unsalted butter, melted
- Preheat your oven to 350º F. Grease a 9" x 13" inch glass baking dish.
- Put the bottoms of 8 dinner rolls in the pan. Evenly distribute the ranch dressing over the rolls.
- Add the bacon to the rolls, then top with the Keystone Turkey, and finally the shredded cheese. Add the tops of the rolls. Brush them with the melted butter.
- Cover the pan with aluminum foil and bake for 20 minutes or until the cheese is gooey and melted.
Cheesy Turkey and Mashed Potato Balls
- 1 can (28 oz.) Keystone Turkey, shredded
- 3 cups mashed potatoes
- 1/3 cup chopped scallions
- 2/3 cup shredded cheddar cheese
- 2 large eggs
- 2 cups seasoned breadcrumbs
- Vegetable oil, for frying
- Gravy or ranch dressing, for serving
- In a large bowl, stir together the mashed potatoes, Keystone Turkey, scallions, cheese and eggs until well combined. Place the breadcrumbs in a separate large bowl.
- Using a small ice cream scoop or spoon, scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball. Roll the ball in the breadcrumbs, shaking off any excess. Repeat the scooping, rolling and breading process with the remaining mashed potato mixture.
- Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot and attach the deep-fry thermometer to the side. Heat the oil until it reaches 360°F. Carefully add a few of the mashed potato balls to the oil and cook them, turning occasionally, until they’re golden brown.
- Using a slotted spoon or colander, transfer the mashed potato bites to the paper towel-lined plate and immediately season them with salt. Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.
- Serve the mashed potato bites with gravy or ranch dressing for dipping.
Turkey Corn Chowder
- 1 can (28 oz.) Keystone Turkey
- 1 1/2 tsp. Keystone Chicken Soup Base in 2 cups of water
- 1 yellow onion, diced
- 1 large carrot, thinly sliced
- pinch of salt
- 2 Tbsp. butter
- 3 russet potatoes, peeled and cut into 1-inch cubes
- 1 tsp dried thyme
- 1/4 tsp fresh ground pepper
- 1 can cream style sweet corn
- 1 can sweet corn, rinsed
- 1/2 Tbsp. olive oil
- 3 cups 2% milk
- chopped fresh parsley, for garnish
- Heat butter and olive oil in a large soup pot over medium-high heat. Add onions, sliced carrots, and pinch of salt; cook for 3 minutes, stirring occasionally.
- Stir in the Keystone Turkey and potatoes; season with thyme, salt and pepper.
- Add cream style corn, sweet corn, Keystone Chicken Soup Base mix and milk; bring mixture to a boil over high heat. Reduce heat to low and cover the pot; simmer for 20 minutes, stirring occasionally.
- Remove from heat and let stand several minutes. Garnish with chopped parsley.
Chicken (or Turkey) Salad
- 1 can (28 oz) Keystone Chicken or Keystone Turkey, diced
- 3/4 cup cranberries chopped
- 1 heaping Tbsp. dill relish
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. rosemary leaves
- 1/2 tsp. culinary lavender leaves
- 1 cup low fat sour cream
- dash of parsley
- 1 small onion, diced
- crackers, bread of choice or lettuce
- Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.
Buffalo Chicken Dip
- 1 can (28 oz) Keystone Chicken, shredded
- 1 package (8 oz) cream cheese, softened
- 1/2 cup hot sauce
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup shredded cheese
- Preheat oven to 350°F.
- Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
- Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.