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.
With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
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.
Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
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.
Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.
Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chilies, 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.
Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
From Taste of Home’s Halloween Food & Fun, 2003
2 lbs. beef stew meat, cut into 1″ cubes
3 tbsp vegetable oil, divided
1 c. water
3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced
1 large green pepper, cut into ½” pieces
4 garlic cloves, minced
1 medium onion, chopped
2 tsp salt
½ tsp pepper
2 tbsp instant beef bouillon granules
14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)
In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil.
Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.