This is one of those dishes that sounds so wrong but tastes so right! Trust me—barbecue chicken leftovers are fantastic with the fries. We like it with lettuce, tomato and pickle, but you can add almost any toppings you like. —Janet Telleen, Russell, IA
A mild, creamy sauce with hints of cilantro and lime balances the cayenne kick in these hearty skewers. Serve with extra napkins to help little gladiators keep their party clothes clean. —Susan Seymour, Valatie, New York
Bird is the word when it comes to these wings. They’re baked to a perfect golden brown and hum with mild, delicious Asian spices. Thanks to an overnight marinade, the chicken inside stays tender while the skin maintains that signature crunch. —Crystal Bruns, Iliff, Colorado
These sweet-salty dippers go over big with kids and adults alike. Guests at my daughter’s 13th birthday party couldn’t get enough of the bacon-wrapped chicken and yummy sauce.—Kim J. Forni, Claremont, New Hampshire
Classic empanadas from South America are stuffed pastries of beef or chicken, usually fried. That doesn't mean "classic" never changes. Chicken goes well with black beans, corn and jalapenos in this baked version with a Southwestern spin. —Jane McMillan, Dania Beach, Florida
Ranch dressing got its start on a real dude ranch in California. Punch up the Western original with green salsa, green chilies, jalapenos and cilantro for more color, spice and high volume that feeds a crowd. —Lindsay Duke, Goodrich, Texas
When I prepare this recipe for Tandoori Chicken it brings back memories of my childhood and my rich Indian heritage. This has a nice spice level, but if you like your food on the mild side, then reduce each spice a little.