McMurphy’s Kickass Homefries

McMurphy's Kickass Homefries
 
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Ingredients
  • 2 Russet or Yukon Gold potatoes
  • ½ green bell pepper
  • ½ onion
  • 2 strips bacon, roughly chopped
  • butter
  • salt & pepper
Instructions
  1. Make sure your potatoes are washed & diced. Leave the skin on.
  2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
  3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
  4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
  5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
  6. Salt & pepper to taste. Add a dash of hot sauce if you like.

 

‘Wish I was in Oaxaca’ Chicken

RandallPMcMurphy Says: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.

'Wish I was in Oaxaca' Chicken
 
Author: 
Recipe type: Entree
Cuisine: Mexican
Cook time: 
Total time: 
Ingredients
  • 4 chicken breasts, skin on
  • 2 tbsp chili powder, divided
  • 1 bottle beer (Tecate)
  • 2 jalapeno peppers, sliced with seeds
  • 1 white onion, sliced
  • 3 cloves garlic, sliced
  • 2 chipotle peppers in adobo, chopped
  • 7 oz. Chipotle sauce (1 can)
  • 29 oz. Hunts Fire Roasted tomatoes (2 cans)
  • 3 c. chicken stock
  • 1 pinch Mexican oregano
  • 3 tbsp grape seed oil (or vegetable oil)
  • corn tortillas
  • cilantro
  • Maggi seasoning
  • salt & pepper
Instructions
  1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
  2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
  3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
  4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
  5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
  6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
  7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.

 

Easy Slow Cooker Mac & Cheese

Submitted by Nicole~
Serves 2

Ingredients

32 oz. Velveeta cheese 2 c. sharp cheddar cheese, shredded
1 can evaporated milk 32 oz. macaroni noodles
salt & pepper to taste

Directions

  1. Place large pot of water on to boil. While waiting for water to boil, cut up the Velveeta into chunks & place chunks & evaporated milk in the crock pot (I start out with pot on high). 
  2. When water is ready, put noodles in for 10 minutes, strain & dump ½ of the noodles into the cheesy goodness with a little salt & pepper, stir. 
  3. Add 1 cups of shredded cheese, stir. Add in remaining noodles & additional salt & pepper, stir. Add salt & pepper to your taste & stir again if needed. 
  4. Top of with remaining cup of cheese & you’re done! Leave on high for 1 to 2 hours, then move to low or warm until you serve.

Enchilada Casserole

Submitted by Nicole~
Serves 2

Ingredients

1.5-2 lb. ground beef 1 taco seasoning packet
1 tbsp oregano 1 tbsp Italian Seasoning
2 cans corn 1 can Enchilada sauce
12-15 flour tortillas 4 c. cheese
salt & pepper to taste

Directions

  1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
  2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
  3. Bake 25-30 minutes.
  4. Remove adding final layer of cheese & bake 5 minutes.

Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.

Food Art Friday for January 1st

Happy New Year! Being the first Food Art Friday of 2010, I’m officially imploring you to send your submissions to me at info@foodaskew.net.  What can you submit?  Recipes, food art photos, and cooking tips to share with Food Askew visitors.  Here’s to a successful 2010!

Food Art

Via Little Food Junction

Submit your food art or found food art photos to info@foodaskew.net!