Tag Archives: salt

McMurphy’s Kickass Homefries

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McMurphy's Kickass Homefries
 
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Recipe type: Breakfast
Cook time: 
Total time: 
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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

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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: 
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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

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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

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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.

Fairly Simple Fish

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Submitted by Ruth
Serves 2

Ingredients

2 large fish fillets, bream or snapper 3 tbsp sweet soy sauce
2 tbsp rice wine 2 tsp brown sugar
1 tsp ground ginger, or grated fresh large bunch coriander
1 lime, sliced thin 1 lemon, sliced thin
salt pepper

Directions

  1. Preheat oven to 400°F.
  2. Combine soy, rice wine, brown sugar & ginger in a small bowl & mix to combine.
  3. Add fish to bowl & allow to marinate for about an hour.
  4. Lay out a large length of aluminum foil on the bench (you can use two sheets of the same length to make is stronger).
  5. Rip apart the coriander & lay into the center of the foil.  Layer the lime & fresh lemon slices over the top of the coriander.  Lay the marinated fish into the center of the coriander/lemon/lime bed.  Sprinkle with salt & pepper.
  6. Layer another sheet of foil over the top of the fish & fold in all sides of the foil tightly to make a fully air tight parcel.
  7. Place on a cookie sheet & bake in the oven for 15 minutes.  When you open the foil the fish should have changed color & be firm to the touch.
  8. Serve with steamed rice & stir fried vegetables.