FoodAskew » garlic

Chicken Cacciatore

Trish — Thu, 24 Jun 2010 19:00:14 +0000

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.

Pioneer Stew

Trish — Wed, 16 Jun 2010 19:00:10 +0000

Submitted by Michelle Fawver
Serves 6-8

4 tbsp oil or Crisco		2 lb. beef or lamb stew meat
½ c. flour		1 clove garlic, minced
2 c. chicken or beef bouillon		1 bay leaf
½ tsp thyme		1 tsp salt
¼ tsp black pepper		4 medium potatoes, quartered
2 carrots, cut in 2″ pieces		2 tbsp cider vinegar

In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.

Fiesta Burritos

Trish — Tue, 08 Jun 2010 19:00:15 +0000

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.

Food Art Friday for January 8th

Trish — Fri, 08 Jan 2010 19:00:06 +0000

Submitted by Nithya

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

‘Wish I was in Oaxaca’ Chicken

Trish — Wed, 06 Jan 2010 19:00:54 +0000

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.

Food Art Friday for July 10th

Trish — Fri, 10 Jul 2009 19:00:14 +0000

Via twinkleboi's Flickr Photostream

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

Food Art Friday for June 26th

Trish — Fri, 26 Jun 2009 19:00:13 +0000

Via twinkleboi's Flickr Photostream

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

Food Art Friday for June 19th

Trish — Fri, 19 Jun 2009 19:00:13 +0000

Via twinkleboi's Flickr Photostream

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Brad’s Simple Spaghetti

Trish — Wed, 27 May 2009 23:25:41 +0000

Submitted by Brad Waller
Serves 4-6

6 oz. tomato paste (1 small can)		12 oz. tomato sauce (1 medium can)
15 oz. stewed or stewed & diced tomatoes (1 large can)		1 pkg spaghetti noodles
salt		Italian Seasoning
garlic

Carnivore Option

1 lb. ground meat of choice

Vegetarian Option

1 pkg frozen spinach

1 pkg firm tofu

1. Empty all cans to a medium saucepan on medium heat. Season to taste. Experiment, add you own ideas.
2. For the carnivorous option, brown the meat & add to the sauce.
3. For the vegetarian option, drain the spinach & stir into sauce. Squeeze the tofu to drain & crumble into the sauce.
4. Taste & adjust spices as tofu will dilute flavors a bit.
5. Boil noodles to desired finish & serve with sauce.

Chicken & Vegetables Over Pasta

Trish — Wed, 11 Feb 2009 19:00:44 +0000

Submitted by M. Bernadette Fawver
Serves 4

4 chicken breasts, cubed		1 c. sliced mushrooms
2 tbsp butter		14-16 oz. cubed tomatoes (1 can)
2 tbsp olive oil		2/3 c. dry white wine
1 large onion, finely chopped		4-6 tbsp heavy cream
2 garlic cloves, crushed		2 tsp Italian seasoning
2 bell peppers (red, yellow, or green) cut into 1½” cubes		salt & pepper
pasta to serve

Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over. Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.

Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole. Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.