Posted by Trish | Under Dinner, Pasta, Poultry
Thursday Jun 24, 2010
Submitted by Marilyn Braunger
Serves 6
| 3 ½ – 4 lb. chicken, cut up |
|
½ c. flour |
| ½ c. olive or cooking oil |
|
1 clove garlic, minced |
| 2 medium onions, finely chopped |
|
1 can tomato paste |
| 1 green pepper, finely diced |
|
2 c. diced tomatoes |
| ¼ lb. mushrooms, sliced |
|
2 tsp. salt |
| ¼ tsp pepper |
|
½ tsp oregano |
Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.
Posted by Trish | Under Beef, Dinner, Poultry
Sunday Jun 20, 2010
Submitted by Monica Fawver
Serves 6-8
| 5 potatoes |
|
1 lb. ground beef |
| 4 oz. sliced mushrooms, canned |
|
2 c. fresh or frozen vegetables, assorted |
| 1 can Condensed Cream of Mushroom Soup |
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1 can Condensed Cream of Celery Soup |
| 3 tbsp butter |
|
salt |
| pepper |
|
|
Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
Posted by Trish | Under Dinner, Poultry
Tuesday Jun 8, 2010
Submitted by Monica Fawver
| 4 tbsp oil |
|
8 10″ flour tortillas |
| 2 tbsp garlic |
|
4 c. Cheddar cheese, shredded |
| 3 c. cooked chicken, cubed |
|
1½ c salsa, divided |
| 1 can Campbell’s Cheddar Cheese soup |
|
1 box Spanish rice, prepared |
| 16 oz. black beans |
|
|
In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot. Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla. Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos. Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.
Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.
Posted by Trish | Under Dinner, Poultry
Wednesday Jan 6, 2010
Submitted by RandallPMcMurphy
Serves 4
| 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 |
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.
Chef’s Note: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.
Posted by Trish | Under Dinner, Poultry
Thursday Dec 24, 2009
Submitted by Whim
Serves 2
| 2 c. Captain Crunch cereal |
|
2 c. corn flakes |
| 1 egg |
|
1 c. milk |
| 1 c. all-purpose flour |
|
1 tsp onion powder |
| 1 tsp garlic powder |
|
½ tsp black pepper |
| 2 lbs chicken breast cut into 1 oz. cube |
|
Vegetable oil for frying |
1. Coarsely grind or crush the two cereals & set aside. Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done. Be careful not to turn the temperature up too high or the cereal will start to caramelize.
Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level. Don’t use olive oil for the frying; they don’t taste right.
