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 Condiments, Dinner, Pasta, Sauces
Sunday Nov 29, 2009
Submitted by Ruth
Serves 2
| 5 truss tomatoes, skinned, diced, & crushed |
|
2 tbsp tomato paste |
| large handful of oregano |
|
large handful marjoram |
| small handful parsley |
|
small handful basil |
| small package pine nuts |
|
½ c. button mushrooms, diced |
| 1 medium onion, quartered |
|
salt |
| pepper |
|
1 c. vegetable stock or broth |
1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Posted by Trish | Under Condiments, Marinades
Wednesday Jul 15, 2009
Submitted by Maker’s Mark Distillery
Serves 6-8
| 1 oz. soy sauce |
|
½ c. brown sugar |
| ½ tsp garlic powder |
|
1 tsp powdered ginger |
| 2 tbsp dried minced onion |
|
½ c. Maker’s Mark bourbon |
Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” Let stand (turning often) for several hours (best overnight.) Grill away!
Posted by Trish | Under Food Art
Friday May 22, 2009
Via Wonderful Pic Collection
Submit your food art or found food art photos to info@foodaskew.net!
Posted by Trish | Under Casseroles, Dinner
Wednesday Feb 11, 2009
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.
