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 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 Appetizers, Dinner, Seafood
Wednesday Nov 5, 2008
Submitted by CrabPlace.com
Serves 6-8
| 1 pt. shucked oysters |
|
4 c. all-purpose flour |
| 1 c. cracker meal (or crushed crackers) |
|
2 c. vegetable oil |
| 2 tbsp butter |
|
1 tbsp sea salt |
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!
Posted by Trish | Under Beef, Dinner
Wednesday Oct 29, 2008
From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10
| 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.
