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.
Posted by Trish | Under Confections, Dinner, Lunch, News, Poultry
Wednesday Jun 3, 2009
Submitted by Brad Waller
Serves Approximately 4
| 1 lb. chicken breasts |
|
1 pkg. Chicken Rice-a-Roni |
| 1 tbsp butter |
|
2½ c. water |
| 6 oz. broccoli (1 pkg) |
|
|
1. Dice breasts & prepare to brown in a large skillet.
2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.
Posted by Trish | Under Dinner, Poultry
Friday Nov 28, 2008
Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
Serves 6
| 2 tbsp vegetable oil |
|
1½ c. red onion, chopped |
| 4 oz. green chiles, diced (1 can) |
|
10 oz. tomatoes & green chiles, diced (1 can) |
| 3 c. leftover turkey, shredded |
|
16 oz. chunky salsa (1 jar) |
| salt & black pepper |
|
5 c. tortilla chips, crushed |
| 1½ c. shredded Mexican 4-cheese blend |
|
¼ c. cilantro leaves, chopped |
| ¼ c. sour cream |
|
|
1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
Posted by Trish | Under Saucepot
Friday Apr 11, 2008
Submitted by Ali
If you are looking for a way to spice up basic meat dishes like grilled steak, baked chicken, or sautéed shrimp, marinate them in an oil-based salad dressing. Any variety of Italian or Vinagrette will do. The oil helps to keep the meat moist & the flavorings will add that little zip you are looking for to fancy it up. It’s like the instant marinade in a bottle. With so many varieties these days you can try different ones to find your own favorite recipe.
