Chicken and Stuffing Bake
NOTE: Made this again and had only one box of stuffing. Worked fine. Reduce the chicken broth on top to one can.
Got chicken? Got a couple boxes of stuffing mix? You got dinner.
This was absolutely yummy and Trent loved it, a must-do in the two week rotation. Best Part: It goes together easily and uses up food that you probably have in your pantry and freezer.
Adapted from a Life it in the Lofthouse recipe, but I made changes. I'm glad I did!
Chicken Breast, about three large ones (a quart freezer bag size, that is how we package it and freeze it. Buy 40 lbs at a time on the Albertson's sales and freeze it.)
2 tsp olive oil
2 regular size cans of cream of chicken soup, 10.5 oz each
1 cup milk
Frozen broccoli, I used 2 steamfresh bags I had in the freezer.
2 packages stove top stuffing mix, any flavor
2 regular size cans of Swanson chicken broth or stock 14.5 oz each
Thaw chicken, thaw or rinse broccoli to remove any excess moisture like ice crystals, etc.
Cut chicken into small 1/2 inch pieces. Heat olive oil in a large skillet and fry the chicken lightly. I did it all together, not in batches. You don't want it to be cooked through, just about halfway cooked through.
Place chicken into a deep 13x9 dish, add the thawed broccoli on top of the chicken. In a small bowl, mix the cream of chicken soup with 1 cup of milk. Place the soup mixture on top of the chicken and broccoli. Spread it over the chicken and broccoli evenly but I did not stir it up, it was just in a layer. Place both boxes of stuffing mix on top of that in another layer. Make sure to distribute the seasonings that always fall to the bottom :)
Punch holes in the broth cans with a can opener and sprinkle one can over half the stuffing mix and the other can over the other half.Get as much of the stuffing mix sprinkled with the broth as possible. Cover with foil and bake at 375 for at least 1-1/2 hours. Make sure chicken is cooked through, and the layers of liquid are boiling underneath the stuffing. Remove from oven and let set for five to ten minutes before serving. Makes a lot...feeds a family for two meals.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Sunday, December 17, 2017
Monday, October 9, 2017
Mexican Stuffed Bell Peppers
From: From Valerie's Kitchen
6-8 Bell Peppers (use eight and take dinner to your neighbors. The filling here makes a lot)
1 to 1.25 pounds spicy sausage (Spicy Pork or Italian works well)
2 Tbsp (or one packet) taco seasoning
1/2 cup diced onion
1 Tbsp minced garlic
1 can (14.5 oz) fire roasted diced tomatoes (like RoTel)
1.5 cups cooked white rice (any cooked rice. Use leftover rice if you have it, even fried rice from last night's chinese take out!)
1 can (4 oz) diced green chile, I didn't drain it
1 cup frozen corn (I used 1 can of corn, drained)
1 can black beans (15 oz). Drained and Rinsed
1/4 tsp crushed red pepper (I used one pizza packet from dominoes!)
1.5 to 2 cups shredded cheese (divided)
Toppings if you like: Sour cream, cilantro, onion, tomato
Preheat oven to 400.
Slice tops off of peppers, remove seeds and ribs, place into a baking dish and add 1" of water. Bake 20 minutes until slightly tender.Remove peppers and pour off water. Return peppers to baking dish.
While the peppers are in the oven, make the filling. Brown sausage, drain fat if necessary. Add onion and garlic and cook to soft. Reduce heat and add taco seasoning, tomatoes, tomato sauce, beans, rice, chiles, corn, crushed red pepper, and 1 cup of cheese. Cook to combined and cheese melted.
Fill peppers with sausage mixture. Turn oven down to 375. Cover with foil and bake 25-30 minutes or until peppers are tender and filling is heated through. Remove foil, Add remaining cheese to top, bake another 5 minutes uncovered to melt cheese. Serve!
Comments: SO DELICIOUS! Leftovers heat up very well. Also, I can't see why you couldn't make these ahead of time and reheat. Kids will frown at the bell pepper "container" but they will like the filling. Do yourself a favor and remove the bell pepper and give the kid a tortilla and ranch for dipping... it will work, trust me!
Saturday, May 27, 2017
Beef Stroganoff
I just ate the rest of the leftovers from Trent making this last week and WOW! GOOD! He says this is blog-worthy, I agree! From Ree Drummond, the Pioneer Woman cooking show.
This is in the weekly rotation, for sure. A yummy way to stretch one sirloin steak into several servings.
Beef Stroganoff
1 lb petite sirloin steak, cubed
Salt
Olive Oil
2 lbs fresh mushrooms, halved (less if you don't care for that much mushroom!)
1 large onion, chopped
1 cup carrots, chopped
1/2 cup cooking Brandy
2 cups beef stock or beef broth (beef stock is better)
2 Tbsp Corn Starch and 3 Tbsp beef stock to make a slurry
1/4 to 1/2 cup sour cream
1 Tbsp Dijon mustard or any brown or seasoned mustard (not honey mustard, though.)
1 package dry egg noodles
Water to boil the noodles
Melted butter, a few tablespoons should do it
Start the water to boil the package of egg noodles. Salt the water with 1 tsp salt.
Salt the cubed beef to taste, maybe a 1/2 teaspoon for 1 pound of steak.
Heat olive oil to very hot in a skillet, but not to smoking. Brown the cubed beef in batches until just browned, do not cook through. Set aside on a paper plate.
To the skillet, add onion and carrots and saute to soften (a few minutes) then add mushrooms and cook through (this doesn't take long. Another few minutes).
Add the brandy and the 2 cups beef stock to the skillet with the onion, carrot, mushroom mixture. Allow to simmer and reduce a bit, just to thicken slightly.
Make a slurry in a small bowl or glass with the cornstarch and the 3 Tbsp beef stock. You can add more stock if you'd like, if you need to thin the slurry a bit. This is used to thicken the sauce.
Add the slurry to the skillet, and cook to thicken. When the sauce coats a spoon, add the beef back into the skillet and and continue to cook until the beef is done. Reduce heat to low and add the sour cream and mustard.
Cook the noodles as you are making the stroganoff, it takes about 8 minutes to cook the noodles. Don't be afraid to remove the sauce from the heat if it is over-thickening. Put a lid on it and just let it sit for a few, no big whoop.
Drain the egg noodles and rinse in cold water to stop the cooking process. Toss the egg noodles in a few Tbsp melted butter. Serve!
This is GOOD STUFF! You can forego the brandy if you wish, just skip it or substitute in some more beef stock. But it is really good with that brandy flavor in there!
This is in the weekly rotation, for sure. A yummy way to stretch one sirloin steak into several servings.
Beef Stroganoff
1 lb petite sirloin steak, cubed
Salt
Olive Oil
2 lbs fresh mushrooms, halved (less if you don't care for that much mushroom!)
1 large onion, chopped
1 cup carrots, chopped
1/2 cup cooking Brandy
2 cups beef stock or beef broth (beef stock is better)
2 Tbsp Corn Starch and 3 Tbsp beef stock to make a slurry
1/4 to 1/2 cup sour cream
1 Tbsp Dijon mustard or any brown or seasoned mustard (not honey mustard, though.)
1 package dry egg noodles
Water to boil the noodles
Melted butter, a few tablespoons should do it
Start the water to boil the package of egg noodles. Salt the water with 1 tsp salt.
Salt the cubed beef to taste, maybe a 1/2 teaspoon for 1 pound of steak.
Heat olive oil to very hot in a skillet, but not to smoking. Brown the cubed beef in batches until just browned, do not cook through. Set aside on a paper plate.
To the skillet, add onion and carrots and saute to soften (a few minutes) then add mushrooms and cook through (this doesn't take long. Another few minutes).
Add the brandy and the 2 cups beef stock to the skillet with the onion, carrot, mushroom mixture. Allow to simmer and reduce a bit, just to thicken slightly.
Make a slurry in a small bowl or glass with the cornstarch and the 3 Tbsp beef stock. You can add more stock if you'd like, if you need to thin the slurry a bit. This is used to thicken the sauce.
Add the slurry to the skillet, and cook to thicken. When the sauce coats a spoon, add the beef back into the skillet and and continue to cook until the beef is done. Reduce heat to low and add the sour cream and mustard.
Cook the noodles as you are making the stroganoff, it takes about 8 minutes to cook the noodles. Don't be afraid to remove the sauce from the heat if it is over-thickening. Put a lid on it and just let it sit for a few, no big whoop.
Drain the egg noodles and rinse in cold water to stop the cooking process. Toss the egg noodles in a few Tbsp melted butter. Serve!
This is GOOD STUFF! You can forego the brandy if you wish, just skip it or substitute in some more beef stock. But it is really good with that brandy flavor in there!
Tuesday, August 23, 2016
Idaho Finger Steaks
Adapted from Idaho-Style Finger Steaks from allrecipes, by emmyjay1
I have a lot of deer meat to use up before the next one (maybe two!) are going into our freezer this fall.
We cut up our own game, and I know I'm not alone in this, I have to let the deer meat chill out (literally) in the freezer for a bit after cutting it up because it's all just a little too....fresh in my memory right off the bat. Not that it's gross, it's fascinating, actually, and you get to really appreciate the animal and they way the meat is handled. But I still need a couple three to four weeks before I can prepare it with gusto. That does leave me with a bunch to use up before the next one is ready to come home to our house and feed us. Therefore, this recipe. I have a lot of stew meat, chunked up meat that did not fall into the steaks or backstraps categories, basically.
NOTE: This is an overnight marinating recipe, and then on the day of cooking at least an hour freezer time. Plan accordingly.
Idaho Finger Steaks
1 egg
2 cups buttermilk
2 Tbsp Montreal Steak Seasoning (we like the Spicy)
1/2 cup flour
Deer Stew Meat, or any wild game steaks cut into either chunks or strips (the ones I did were between 1/2" and 1" nuggets)
Mix egg, buttermilk, seasoning and flour in bowl large enough to accomodate the amount of meat you are doing (usually between 1-2 pounds total.)
Add thawed deer meat to buttermilk mixture, coat well and cover, marinate overnight or at least 8 hours.
On a paper plate, mix:
2 1/2 cups flour
2 teaspoons garlic powder
1 tsp salt
1 tsp pepper or more to taste
Dredge each piece of deer meat from the buttermilk mixture into the flour mixture and set on a parchment covered cookie sheet in a single layer. When they are all coated, place in the freezer for at least an hour.
Heat a few cups of oil in a frying pan to 370 degrees.
Drop a few frozen steak pieces into the hot oil in batches, and fry until golden brown on the outside, about 5 minutes total, turning once if necessary. Drain on paper towels and keep warm in the oven until ready to serve
Great with ranch, cocktail sauce, or steak sauce for dipping.
I have a lot of deer meat to use up before the next one (maybe two!) are going into our freezer this fall.
We cut up our own game, and I know I'm not alone in this, I have to let the deer meat chill out (literally) in the freezer for a bit after cutting it up because it's all just a little too....fresh in my memory right off the bat. Not that it's gross, it's fascinating, actually, and you get to really appreciate the animal and they way the meat is handled. But I still need a couple three to four weeks before I can prepare it with gusto. That does leave me with a bunch to use up before the next one is ready to come home to our house and feed us. Therefore, this recipe. I have a lot of stew meat, chunked up meat that did not fall into the steaks or backstraps categories, basically.
NOTE: This is an overnight marinating recipe, and then on the day of cooking at least an hour freezer time. Plan accordingly.
Idaho Finger Steaks
1 egg
2 cups buttermilk
2 Tbsp Montreal Steak Seasoning (we like the Spicy)
1/2 cup flour
Deer Stew Meat, or any wild game steaks cut into either chunks or strips (the ones I did were between 1/2" and 1" nuggets)
Mix egg, buttermilk, seasoning and flour in bowl large enough to accomodate the amount of meat you are doing (usually between 1-2 pounds total.)
Add thawed deer meat to buttermilk mixture, coat well and cover, marinate overnight or at least 8 hours.
On a paper plate, mix:
2 1/2 cups flour
2 teaspoons garlic powder
1 tsp salt
1 tsp pepper or more to taste
Dredge each piece of deer meat from the buttermilk mixture into the flour mixture and set on a parchment covered cookie sheet in a single layer. When they are all coated, place in the freezer for at least an hour.
Heat a few cups of oil in a frying pan to 370 degrees.
Drop a few frozen steak pieces into the hot oil in batches, and fry until golden brown on the outside, about 5 minutes total, turning once if necessary. Drain on paper towels and keep warm in the oven until ready to serve
Great with ranch, cocktail sauce, or steak sauce for dipping.
Thursday, May 12, 2016
Chicken Dumpling Casserole
This is a great way to use up leftover rotisserie chicken or Albertson's Fried Chicken, if you can get 2-3 cups of meat off the bones. Would be great for turkey leftovers as well.
Adapted from Chef in Training, but I tripled the sauce from the original and left the dumplings the same.
3 Tbsp Olive Oil
1 onion, chopped
1- 1/4 cups chopped carrots
3/4 cup chopped celery (optional)
3 cans chicken broth (12 oz ea)
6-8 Tbsp flour
2.5-3 cups cooked chicken, chopped roughly
1-1/4 cups frozen peas
1/2 tsp salt
1 tsp pepper
Dumplings:
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup milk (more for higher altitudes)
In a large skillet, heat olive oil. Add onion, carrot, and celery. Cook until tender. Add 3 Tbsp flour and whisk in with 1/4 cup broth, Slowly add the rest of the flour and broth, whisking to keep smooth. Cook until thickened, more flour might be necessary, but don't overdo the thickener. Add chicken and peas and heat through.
Pour into a 13x9 dish.
Preheat oven to 400 degrees. In a medium mixing bowl, add flour, baking powder, and salt. Whisk together. Add egg and milk and mix with a spoon or fork until just combined, adding more milk if necessary to bring ingredients together. Drop by spoonfuls over the chicken mixture. (Makes about 8-10 dumplings). Bake 15 minutes or until dumplings are golden brown and only slightly doughy inside.
Adapted from Chef in Training, but I tripled the sauce from the original and left the dumplings the same.
3 Tbsp Olive Oil
1 onion, chopped
1- 1/4 cups chopped carrots
3/4 cup chopped celery (optional)
3 cans chicken broth (12 oz ea)
6-8 Tbsp flour
2.5-3 cups cooked chicken, chopped roughly
1-1/4 cups frozen peas
1/2 tsp salt
1 tsp pepper
Dumplings:
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup milk (more for higher altitudes)
In a large skillet, heat olive oil. Add onion, carrot, and celery. Cook until tender. Add 3 Tbsp flour and whisk in with 1/4 cup broth, Slowly add the rest of the flour and broth, whisking to keep smooth. Cook until thickened, more flour might be necessary, but don't overdo the thickener. Add chicken and peas and heat through.
Pour into a 13x9 dish.
Preheat oven to 400 degrees. In a medium mixing bowl, add flour, baking powder, and salt. Whisk together. Add egg and milk and mix with a spoon or fork until just combined, adding more milk if necessary to bring ingredients together. Drop by spoonfuls over the chicken mixture. (Makes about 8-10 dumplings). Bake 15 minutes or until dumplings are golden brown and only slightly doughy inside.
Saturday, October 17, 2015
Chicken Enchiladas
A recipe from our awesome friend Johnny, who passed
away. One of Trent’s and Johnny’s friends requested the recipe, so here
goes. Hope Johnny doesn’t mind, I’m sure
he doesn’t. Love you, buddy!
Disposable foil baking pans, rectangle, at least two
1 whole chicken, unwrapped, giblets out, washed. You can also use boneless skinless breasts or thighs
1 tsp salt
Water to cover chicken in a crock pot
One 16 oz. container sour cream
2 to 3 cans cream of chicken soup
1 can diced chiles AND/OR one can diced jalapenos,
strained (see below)
Flour Tortillas, burrito size
Cans of Enchilada sauce to brand taste and quantity (see
below)
Shredded Mexican blend cheese, one bag to two bags
NOTE: The green chiles add flavor and are delicious. One time I bought the wrong thing, much to
the dismay of the man, I got diced jalapenos.
What a fortunate mistake! It had
heat, flavor, etc. I now add BOTH to
ours, because we like HOT.
Sorry for the in-exact-ness of this recipe. The thing is, you just don’t know how much
chicken you are going to yield from your selected yummy fryer. So…here goes:
Place the chicken in the crock pot and add the water to
cover along with the teaspoon or so of salt.
Cook the daylights out of that chicken, 6 hours at least, preferably 8
hours on low. By then, that thing is
falling apart just begging to be in this recipe.
When it’s done, remove the meat from the bones, clean it
WELL of all skin, bone, gristle, and anything un-yummy, that all needs to go to the “Thank
You For Coming” can. Shred the good chicken
either with a fork or *bazinga* I just tried it with my handmixer the other day
on a tip, and it worked like magic. Shred-er-roni,
fast.
Mix the shredded chicken in a large bowl with the sour
cream and 2 cans chicken soup, add the strained green chiles or jalapenos or
both and mix well. In-exact-ness
alert: If it’s not creamy enough add
another half can of soup. It should
still look firm and chunky with chicken but not like it’s battling itself for
moisture. A nice, stirrable concoction,
but not too runny.
Fill your flour tortillas with a few or more than a few
tablespoons of the chicken filling and roll.
Place them seam side down in the unprepared (naked) disposable foil
pans. Fill the pan with a single layer
of enchilada rolls. You might need two
pans.
Another in-exact-ness here….enchilada sauce. Use your favorite. We like Las Palmas, the big cans (available
at Winco, probably at Walmart). We would
use at least one large can per pan of tortilla rolled enchiladas. We make a regular pan and a spicy pan, using
the regular and spicy enchilada sauces.
Make sure each tortilla roll gets a good soaking of enchilada
sauce. If in doubt, pour more out. Yum.
Cover the whole enchilada (that’s a joke) with shredded
cheese and bake 30-45 mins at 350 degrees, basically to bubbling and cheese
melted deliciousness.
You can freeze any unbaked pans for later, make sure they
are tightly protected in bags or with foil, we do both. . Make
sure they are covered with foil for baking.
It takes longer for them to bake, but bake from frozen at 350, and just make sure it all
gets well heated through, taking the foil off at the end to melt the cheese,
and keep testing the middle ones . Yummo.
Monday, August 24, 2015
Pork Chops Supreme
Trent's new favorite pork chops. Baked in a sauce that is kind of sweet, really tangy, and really good. Best of all: Really EASY! I think you could do this in a crock pot as well, can't see why not. I wouldn't try cooking the rice with it though, you'd have to really adjust the liquid and I'm not sure how you'd do that.
Pork chops, enough to cover the bottom of your cooking pot with a lid (how I ever lived without the Food Network cast iron enameled dutch oven that I got from Shea, I don't know.)
1 1/2 cups tomato ketchup
1 1/2 cups packed brown sugar
1 Tbsp Worcestershire sauce
1 onion sliced (or substitute about 2 heaping tablespoons dried minced onion, Trent actually like that better)
Lemon slices if you have them
Place chops (I prefer pork sirloin boneless) in a single layer in your pot.
Season chops with salt and pepper, place onion slices on top of chops
In a bowl, mix the ketchup, brown sugar and Worcestershire.
Pour this sauce over the top of the chops.
Cover and bake for 1 hour, then take the lid off and bake another 30 minutes. Serve over rice. I start my rice cooker when I take the lid off the chops, then my rice is done about the same time as the chops.
Best with fried zucchini or corn on the cob!
Pork chops, enough to cover the bottom of your cooking pot with a lid (how I ever lived without the Food Network cast iron enameled dutch oven that I got from Shea, I don't know.)
1 1/2 cups tomato ketchup
1 1/2 cups packed brown sugar
1 Tbsp Worcestershire sauce
1 onion sliced (or substitute about 2 heaping tablespoons dried minced onion, Trent actually like that better)
Lemon slices if you have them
Place chops (I prefer pork sirloin boneless) in a single layer in your pot.
Season chops with salt and pepper, place onion slices on top of chops
In a bowl, mix the ketchup, brown sugar and Worcestershire.
Pour this sauce over the top of the chops.
Cover and bake for 1 hour, then take the lid off and bake another 30 minutes. Serve over rice. I start my rice cooker when I take the lid off the chops, then my rice is done about the same time as the chops.
Best with fried zucchini or corn on the cob!
Monday, September 8, 2014
Zelma's Authentic Green Chile
Again, from a dear old co-worker of mine, this is her GREEN CHILE recipe, which I have not tried. It doesn't state the number of green chiles to use to make this recipe, but I imagine it is at least a dozen or so, maybe even up to 30, depending on how much chile you want to make.
Zelma's Green Chile - Zelma Savage
Once, again, you will need the right kind of chile to make this dish come out right. Buy the long green variety, Anaheim are the most available here. I get mine at Hatch, New Mexico.
Heat broiler in oven, place chiles on a flat surface, cookie sheet, or other similar surface, as many as I usually roast, I have to throw the pans away, they pick up the heat of the chiles and are unusable as cookie sheets ever again.
Place chiles under the broiler and let skin brown and bubble up. Turn chiles at intervals so all chiles are browned fairly evenly.
Remove from pan, place in a wet dish towel and let stand and steam for a while, you can start peeling them when the peels come off easily or wait until they are completely cooled off. You must peel them before using them.
After peeling the skins off, cut them into small strips and then take your knife and roll, cut, roll, cut, roll cut, until you have very small pieces, or instead of a knife you can squeeze the chiles through your fingers, but wear gloves.
Crush several pods of garlic with the handle of a butcher knife or run through a garlic press. Add salt to taste, and garlic to chile. I like chile sandwiches and at this point you can use the chile as a relish over most anything you want. You can also add fresh cut tomatoes to this and have another fine tasting dish.
My favorite recipe and most of yours is as follows:
Green chile as prepared above
1 round steak or 3-4 pork chops (cut into small pieces 1/4" to 1/2")
1 cup flour
salt to taste
garlic to taste
Sharp cheddar cheese, use as you like it, shredded or cut into small cubes
2-4 tomatoes depending on size of the tomatoes
Flour the meat in a bag. Cook meat in a heavy skillet or sauce pan, making sure the meat is done. Add chile and water to cover the whole mixture. Add tomato if you are going to use them, let simmer together about 30 minutes. When chile is about done, add the cheese to the mixture and simmer until cheese is melted into the chile.
Serve with potatoes, beans, tortillas, bread, pie, cake, or anything. It goes well with anything, except strawberry jam. Henry could have told you exactly how sick that mixture makes you. I am joking about the pie and cake but I like this dish well enough to eat it almost every meal. Just think if I had been born a Mexican!
And now dear friend, can I have my kidnapped mug back? And, I really think after this second recipe you should reveal yourself.
Zelma's Green Chile - Zelma Savage
Once, again, you will need the right kind of chile to make this dish come out right. Buy the long green variety, Anaheim are the most available here. I get mine at Hatch, New Mexico.
Heat broiler in oven, place chiles on a flat surface, cookie sheet, or other similar surface, as many as I usually roast, I have to throw the pans away, they pick up the heat of the chiles and are unusable as cookie sheets ever again.
Place chiles under the broiler and let skin brown and bubble up. Turn chiles at intervals so all chiles are browned fairly evenly.
Remove from pan, place in a wet dish towel and let stand and steam for a while, you can start peeling them when the peels come off easily or wait until they are completely cooled off. You must peel them before using them.
After peeling the skins off, cut them into small strips and then take your knife and roll, cut, roll, cut, roll cut, until you have very small pieces, or instead of a knife you can squeeze the chiles through your fingers, but wear gloves.
Crush several pods of garlic with the handle of a butcher knife or run through a garlic press. Add salt to taste, and garlic to chile. I like chile sandwiches and at this point you can use the chile as a relish over most anything you want. You can also add fresh cut tomatoes to this and have another fine tasting dish.
My favorite recipe and most of yours is as follows:
Green chile as prepared above
1 round steak or 3-4 pork chops (cut into small pieces 1/4" to 1/2")
1 cup flour
salt to taste
garlic to taste
Sharp cheddar cheese, use as you like it, shredded or cut into small cubes
2-4 tomatoes depending on size of the tomatoes
Flour the meat in a bag. Cook meat in a heavy skillet or sauce pan, making sure the meat is done. Add chile and water to cover the whole mixture. Add tomato if you are going to use them, let simmer together about 30 minutes. When chile is about done, add the cheese to the mixture and simmer until cheese is melted into the chile.
Serve with potatoes, beans, tortillas, bread, pie, cake, or anything. It goes well with anything, except strawberry jam. Henry could have told you exactly how sick that mixture makes you. I am joking about the pie and cake but I like this dish well enough to eat it almost every meal. Just think if I had been born a Mexican!
And now dear friend, can I have my kidnapped mug back? And, I really think after this second recipe you should reveal yourself.
Zelma Savage's Real Mexican Red Chile
MY FRIEND FOUND THE RECIPE! I'm so grateful! Here it is, typed exactly as Zelma wrote it, with a few comments from me in [.....]. I LOVE THIS so much, I make it with pork and eat it with warmed tortillas, it's so delicious.
REAL MEXICAN RED CHILE - Zelma Savage
In order for either of these chile recipes to come out right, you HAVE to have the right kind of chiles.
Most grocery stores carry cellophane packages of dried red chiles. It is in the Mexican section of the grocery store and hangs by a hook, usually. [there are so many now! I use NEW MEXICO CHILE PEPPERS, DRIED. They are large and very flavorful, they are what Zelma herself told me to use.]
It is up to you how much chile to buy, I never measure, but I usually use 20-30 pods for my recipe. It makes 1-2 quarts of sauce.
20-30 Red Chile Pods
6-8 Garlic pods (whole, peeled)
1 Tbsp salt
then:
1 round steak or 3-4 pork chops
1 cup flour in a plastic or paper bag for shaking meat pieces in
To prepare the chile pods, take the stem off the top, and if you like hot chile, preserve as many seeds in the pod as you can, if you like milder chile, shake the seeds out into a container [or garbage]. DO NOT TOUCH YOUR FACE OR YOUR EYES AFTER STARTING TO HANDLE THE CHILES [I wear latex gloves for this, and I leave a little over 50% of the seeds in, I like it a little hot].
Put the chile pods in a large glass bowl or container. DO NOT USE METAL, put salt and garlic in with the chile pods. Bring three quarts water to a boil and pour over the chiles. Place a heavy object on top of the chile to hold it all under the water so it can soak, this process softens the meat of the chile.
Cut beef steak or pork chops into small pieces, I cut them anywhere from 1/4" to 1/2" square. Place meat into the bag of flour and shake to cover well with flour.
Remove meat from flour, shaking as much flour off of it as possible. Place meat in large heavy bottom [soup pot] pan with the oil and cook until as done as possible without burning or making it crisp. Stir often. I cook mine covered so it will be as soft as possible and not burn.
While meat is cooking, remove chile from the bowl of hot water and drop into a blender [or food processor] about enough to make it half full, be sure to keep the lid on and hold down very tightly. If you don't, it will shoot up to the top and you will have a stained red kitchen and clothing for a very long time! Hit PULSE. Let blend for a while and then add more chile, keeping enough water added to make it easy for the blender to work. Continue this process until all the chile is blended and all the water is used. Or, if it is getting too runny, save the water to rinse your blender into your strainer.
You will need a large strainer, not a colander, the holes are too large. Place the strainer over a bowl and pour some of the sauce out of the blender into the strainer, using a wooden spoon to help push the sauce through the strainer, leaving the pulp behind, it will be the chile skin and seeds. Continue this process until all sauce is strained, then rinse with the remainder of hot water, rinsing blender and strainer to get all the sauce.
Drain all the excess cooking oil from the meat, add the chile sauce to the cooked meat and let it all come to a boil, turn on lowest heat setting and let simmer. Simmer long enough for flavors to blend, if you still have any left after smelling and tasting it, put in a large bowl and serve as a condiment or main dish [with tortillas].
By omitting the meat, I use this sauce to make enchiladas:
Place a corn tortilla in a small amount of hot oil in a skillet, immediately flipping the tortilla over, take out of pan and place in a pan of the red chile sauce, which I keep warm on another burner, turn the tortilla over so as to coat both sides with chile. Place tortilla flat on a dinner plate or shallow bowl, sprinkle shredded cheese on the tortilla, spread a small amount of chopped onion on the tortilla, and repeat the process until you have a stack, each individual can have the size he or she wants, I usually take three tortillas. After completing the stack, place in a warm oven, 250 degrees, and leave there while you finish making enough for everyone.
The last step is to fry eggs, again a personal preference as to how many, I don't eat eggs on mine, Henry always took 3 eggs, runny yolks seem to be preferable to most people who eat them, put the eggs on top of the stack of tortillas, pour more sauce over everything and sit down to enjoy a delicious meal.
Thank you Zelma, I know you're up there watching over all of us making your fantastic recipe, we miss you!
REAL MEXICAN RED CHILE - Zelma Savage
In order for either of these chile recipes to come out right, you HAVE to have the right kind of chiles.
Most grocery stores carry cellophane packages of dried red chiles. It is in the Mexican section of the grocery store and hangs by a hook, usually. [there are so many now! I use NEW MEXICO CHILE PEPPERS, DRIED. They are large and very flavorful, they are what Zelma herself told me to use.]
It is up to you how much chile to buy, I never measure, but I usually use 20-30 pods for my recipe. It makes 1-2 quarts of sauce.
20-30 Red Chile Pods
6-8 Garlic pods (whole, peeled)
1 Tbsp salt
then:
1 round steak or 3-4 pork chops
1 cup flour in a plastic or paper bag for shaking meat pieces in
To prepare the chile pods, take the stem off the top, and if you like hot chile, preserve as many seeds in the pod as you can, if you like milder chile, shake the seeds out into a container [or garbage]. DO NOT TOUCH YOUR FACE OR YOUR EYES AFTER STARTING TO HANDLE THE CHILES [I wear latex gloves for this, and I leave a little over 50% of the seeds in, I like it a little hot].
Put the chile pods in a large glass bowl or container. DO NOT USE METAL, put salt and garlic in with the chile pods. Bring three quarts water to a boil and pour over the chiles. Place a heavy object on top of the chile to hold it all under the water so it can soak, this process softens the meat of the chile.
Cut beef steak or pork chops into small pieces, I cut them anywhere from 1/4" to 1/2" square. Place meat into the bag of flour and shake to cover well with flour.
Remove meat from flour, shaking as much flour off of it as possible. Place meat in large heavy bottom [soup pot] pan with the oil and cook until as done as possible without burning or making it crisp. Stir often. I cook mine covered so it will be as soft as possible and not burn.
While meat is cooking, remove chile from the bowl of hot water and drop into a blender [or food processor] about enough to make it half full, be sure to keep the lid on and hold down very tightly. If you don't, it will shoot up to the top and you will have a stained red kitchen and clothing for a very long time! Hit PULSE. Let blend for a while and then add more chile, keeping enough water added to make it easy for the blender to work. Continue this process until all the chile is blended and all the water is used. Or, if it is getting too runny, save the water to rinse your blender into your strainer.
You will need a large strainer, not a colander, the holes are too large. Place the strainer over a bowl and pour some of the sauce out of the blender into the strainer, using a wooden spoon to help push the sauce through the strainer, leaving the pulp behind, it will be the chile skin and seeds. Continue this process until all sauce is strained, then rinse with the remainder of hot water, rinsing blender and strainer to get all the sauce.
Drain all the excess cooking oil from the meat, add the chile sauce to the cooked meat and let it all come to a boil, turn on lowest heat setting and let simmer. Simmer long enough for flavors to blend, if you still have any left after smelling and tasting it, put in a large bowl and serve as a condiment or main dish [with tortillas].
By omitting the meat, I use this sauce to make enchiladas:
Place a corn tortilla in a small amount of hot oil in a skillet, immediately flipping the tortilla over, take out of pan and place in a pan of the red chile sauce, which I keep warm on another burner, turn the tortilla over so as to coat both sides with chile. Place tortilla flat on a dinner plate or shallow bowl, sprinkle shredded cheese on the tortilla, spread a small amount of chopped onion on the tortilla, and repeat the process until you have a stack, each individual can have the size he or she wants, I usually take three tortillas. After completing the stack, place in a warm oven, 250 degrees, and leave there while you finish making enough for everyone.
The last step is to fry eggs, again a personal preference as to how many, I don't eat eggs on mine, Henry always took 3 eggs, runny yolks seem to be preferable to most people who eat them, put the eggs on top of the stack of tortillas, pour more sauce over everything and sit down to enjoy a delicious meal.
Thank you Zelma, I know you're up there watching over all of us making your fantastic recipe, we miss you!
Monday, January 6, 2014
Sesame Chicken (Crock Pot, the one Trent likes)
I've adapted this twice, and after shredding the chicken, we found it didn't have enough sauce so I upped the sauce ingredients. We like sauce :) This is the saucy version!
2 lbs boneless, skinless chicken breasts (one quart sized bag frozen)
2 cup honey
1 cup soy sauce
1/2 cup minced dried onion
1/2 cup ketchup
2 Tbsp vegetable or cooking oil
2 tsp garlic powder
Mix all of the above, cook all day on low in crock pot. Start rice in the rice cooker. (For this next step, we do not thicken the sauce, we like the thin sauce as is). Spoon out the chicken from the crock pot and thicken the sauce if necessary with 1 Tbsp cornstarch dissolved in 1/4 cup cold water. Return chicken to the thickened sauce and warm through. Serve over rice, sprinkle with sesame seeds (optional).
2 lbs boneless, skinless chicken breasts (one quart sized bag frozen)
2 cup honey
1 cup soy sauce
1/2 cup minced dried onion
1/2 cup ketchup
2 Tbsp vegetable or cooking oil
2 tsp garlic powder
Mix all of the above, cook all day on low in crock pot. Start rice in the rice cooker. (For this next step, we do not thicken the sauce, we like the thin sauce as is). Spoon out the chicken from the crock pot and thicken the sauce if necessary with 1 Tbsp cornstarch dissolved in 1/4 cup cold water. Return chicken to the thickened sauce and warm through. Serve over rice, sprinkle with sesame seeds (optional).
Monday, December 31, 2012
Pork Chops, Fried and Oven-Finished
Best pork chops I have ever made!
In a plastic bag mix:
1/2 cup flour
1 Tbsp Paprika
1.5 tsp Sage
1 tsp Creole Seasoning
1/2 tsp Cayenne
1 tsp Cumin
1 tsp Black pepper
1 tsp Garlic salt
Heat oven to 400, place a 13x9 dish in the oven to preheat with the oven. Get potatoes peeled, cut, and started boiling if mashed potatoes is what you want to serve it with (delish!)
Take four boneless chops, place in an egg wash of 1 egg and a couple of tablespoons water, beaten well. Coat chops with egg wash, then drop into the plastic bag of flour coating mixture. Shake each individually and set aside on a paper plate for 15 minutes to set the flour coating. Heat 4 Tbsp oil, shortening or bacon fat (whatever you have) to hot in a skillet and add chops. Get a hard sear on each side, add more oil/fat if you need to but don't cook through, this is just a hard sear (brown) on each side then take it out of the pan.
Transfer to the hot dish waiting in the oven, bake 20 minutes or until no longer pink when cut in center. In the meantime make the gravy for the mashed potatoes, and make the mashed potatoes.
Gravy:
Use same skillet as pork chops were fried in, add 1/2 cup flour and make a roux (add more oil or fat if needed). Cook until raw flour smell is gone, then add 2 cups chicken stock. Cook until there are no lumps, stir A LOT, add some milk, either canned or regular, and whisk while boiling to thick. Add pepper and Accent, more salt if needed, cook to desired consistency and wait for the chops to be done.
In a plastic bag mix:
1/2 cup flour
1 Tbsp Paprika
1.5 tsp Sage
1 tsp Creole Seasoning
1/2 tsp Cayenne
1 tsp Cumin
1 tsp Black pepper
1 tsp Garlic salt
Heat oven to 400, place a 13x9 dish in the oven to preheat with the oven. Get potatoes peeled, cut, and started boiling if mashed potatoes is what you want to serve it with (delish!)
Take four boneless chops, place in an egg wash of 1 egg and a couple of tablespoons water, beaten well. Coat chops with egg wash, then drop into the plastic bag of flour coating mixture. Shake each individually and set aside on a paper plate for 15 minutes to set the flour coating. Heat 4 Tbsp oil, shortening or bacon fat (whatever you have) to hot in a skillet and add chops. Get a hard sear on each side, add more oil/fat if you need to but don't cook through, this is just a hard sear (brown) on each side then take it out of the pan.
Transfer to the hot dish waiting in the oven, bake 20 minutes or until no longer pink when cut in center. In the meantime make the gravy for the mashed potatoes, and make the mashed potatoes.
Gravy:
Use same skillet as pork chops were fried in, add 1/2 cup flour and make a roux (add more oil or fat if needed). Cook until raw flour smell is gone, then add 2 cups chicken stock. Cook until there are no lumps, stir A LOT, add some milk, either canned or regular, and whisk while boiling to thick. Add pepper and Accent, more salt if needed, cook to desired consistency and wait for the chops to be done.
Saturday, November 24, 2012
Southern Chicken Salad
3-4 cups diced cooked chicken or leftover turkey
1 cup mayonnaise
1/2 cup sour cream
Mix all together and let set for flavors to blend. Serve in rolls or croissants.
SELF NOTES: This is what I made for Courtney's wedding shower delicious. No grapes and no nuts for Trent, but he loves it :)
1 cup mayonnaise
1/2 cup sour cream
4 green onions, chopped well
2 stalks celery finely diced
1/2 tsp pepper (I add more to taste)
1/2 tsp seasoned salt
1 Tbsp honey
2 tsp lemon juice
1 cup red grapes, halved lengthwise
1/2 cup cashews (add just barely prior to serving because they absorb moisture and get chewy otherwise.)2 stalks celery finely diced
1/2 tsp pepper (I add more to taste)
1/2 tsp seasoned salt
1 Tbsp honey
2 tsp lemon juice
1 cup red grapes, halved lengthwise
Mix all together and let set for flavors to blend. Serve in rolls or croissants.
SELF NOTES: This is what I made for Courtney's wedding shower delicious. No grapes and no nuts for Trent, but he loves it :)
Friday, November 16, 2012
Chicken Chili (Chicken Taco Soup)
Trent said I can't call this chili because it's not reddish, it's whitish, he said to call it chicken taco soup. Okay.
This is VERY good and best part was I threw it together when I was home for lunch yesterday, and the chicken came directly from the freezer so it was easy. Adapted from a recipe in our local newspaper. We really liked this. As usual, it makes enough for dinner and lunch for a couple of days for us.
Boil on high in crock pot all day. Break chicken up, then stir in:
2 packages cream cheese
1 cup of sour cream
Stir well to combine, serve with cheese and tortilla chips or crackers.
This is VERY good and best part was I threw it together when I was home for lunch yesterday, and the chicken came directly from the freezer so it was easy. Adapted from a recipe in our local newspaper. We really liked this. As usual, it makes enough for dinner and lunch for a couple of days for us.
3-4 frozen chicken breasts (one quart freezer bag full)
3 cans chicken broth
3 cans diced green chiles
2 cans pinto beans or great northern beans
1 tsp cumin
1 tsp oregano
½ tsp cayenne pepper
Boil on high in crock pot all day. Break chicken up, then stir in:
2 packages cream cheese
1 cup of sour cream
Stir well to combine, serve with cheese and tortilla chips or crackers.
Monday, November 12, 2012
Tater Tot Casserole
Here's the problem with casseroles, they taste like...casseroles. They need SEASONING. My Trent loves casseroles so I doctor them up so I like them too.
This is very, very good and you do really need the basil, poultry seasoning (you can substitute thyme) and the pepper. Makes a full 13x9 pan, that's leftover worthy, great for lunches the next day.
1 lb ground beef
1 onion, very finely diced or shredded
1 can green beans, drained
1 can corn, drained
2 cans cream of chicken soup
1 ½ cups milk
1 tsp dried basil
1 tsp poultry seasoning
1 tsp Cajun seasoning (if you have it, otherwise substitute ½ tsp salt)
1 tsp pepper
Tater tots or leftover cooked hash browns
2 cups shredded cheese, divided
Lightly grease a 13x9 pan. In a skillet, brown hamburger and onion together until hamburger is done. While it is browning, in a medium bowl combine 2 cans cream of chicken soup, milk, basil, poultry seasoning, cajun seasoning, and pepper. Stir well to combine.
Layer the hamburger/onion mixture into the bottom of the greased 13x9. Drain the beans and corn and add those on top of the hamburger. Add half of the cheese. Pour the soup mixture over it all. Layer on frozen tater tots or leftover cooked hash browns. Bake at 350 for 45 minutes to 1 hour, until bubbly and potatoes are nice and browned. Remove from oven and sprinkle on the remaining cheese and bake just until cheese is melted, five minutes or so.
Tuesday, June 5, 2012
Mexican Layered Casserole
I invited a friend over for dinner last night, and because of the chicken coop project, we are completely tapped out broke! So, I had to be creative with what I had on hand...turned out delicious! I got the recipe from cooks.com and tweaked it. I used cooked shredded chicken that I was going to use in tortilla soup, and some corn tortillas I had in the freezer. I had to buy two cans of beans and I was all set for this casserole. Our friend ate three helpings! It was a very easy and quick meal that was company-worthy! Would also be a great recipe for using up turkey leftovers.
12 corn tortillas (I prefer the white corn tortillas)
2 lbs. cooked shredded chicken or 2 lbs. browned hamburger
1 teaspoon cumin (or more to taste)
1 teaspoon chili powder (or more to taste)
1 teaspoon onion powder
2 cans "ranch style" beans (I used La Costena whole pinto beans, they are seasoned with Mexican spices)
1 lb grated cheese
1 can Cream of Chicken soup
1 can italian style or mexican style diced stewed tomatoes
Preheat oven to 300 degrees.
In a skillet, warm up the cooked shredded chicken and stir in the cumin, chili powder, and onion powder. (Or, brown the hamburger with the spices).
Spray a large 13x9 baking dish with cooking spray. Layer 6 uncooked corn tortillas on the bottom of the dish. Layer the cooked chicken or hamburger on top of the tortillas. Open the beans and do not drain, pour the entire contents of the two cans on top of the meat layer. Layer the cheese on top of the beans. Place the other 6 uncooked corn tortillas in a layer on top of the cheese. In a seperate bowl, mix the soup with the entire can of tomatoes with the juice (do not drain the tomatoes). Pour this sauce over the tortillas.
Bake uncovered for 90 minutes at 300. If the sauce starts looking a bit dry, cover with a piece of tin foil after about an hour of baking. Also, this is a VERY full pan so I anticipated some bubble-over so I lined the oven with some foil and caught the drips. Allow to sit for a few minutes before serving.
Serve with sour cream, chopped onion, cilantro, and pico de gallo.
12 corn tortillas (I prefer the white corn tortillas)
2 lbs. cooked shredded chicken or 2 lbs. browned hamburger
1 teaspoon cumin (or more to taste)
1 teaspoon chili powder (or more to taste)
1 teaspoon onion powder
2 cans "ranch style" beans (I used La Costena whole pinto beans, they are seasoned with Mexican spices)
1 lb grated cheese
1 can Cream of Chicken soup
1 can italian style or mexican style diced stewed tomatoes
Preheat oven to 300 degrees.
In a skillet, warm up the cooked shredded chicken and stir in the cumin, chili powder, and onion powder. (Or, brown the hamburger with the spices).
Spray a large 13x9 baking dish with cooking spray. Layer 6 uncooked corn tortillas on the bottom of the dish. Layer the cooked chicken or hamburger on top of the tortillas. Open the beans and do not drain, pour the entire contents of the two cans on top of the meat layer. Layer the cheese on top of the beans. Place the other 6 uncooked corn tortillas in a layer on top of the cheese. In a seperate bowl, mix the soup with the entire can of tomatoes with the juice (do not drain the tomatoes). Pour this sauce over the tortillas.
Bake uncovered for 90 minutes at 300. If the sauce starts looking a bit dry, cover with a piece of tin foil after about an hour of baking. Also, this is a VERY full pan so I anticipated some bubble-over so I lined the oven with some foil and caught the drips. Allow to sit for a few minutes before serving.
Serve with sour cream, chopped onion, cilantro, and pico de gallo.
Thursday, March 22, 2012
Tortilla Soup - Cloned Cafe Rio
I think I came pretty close! I love Cafe Rio tortilla soup with chicken. It is not like the thick creamy tortilla soup, it's more like broth. It's so good.
You need chicken...I did chicken breasts in the crock pot all day so it shredded perfectly. You will add the soup on top of the chicken when you serve it. You can use up leftover chicken in this too.
Soup:
1 onion
1 tomato
2 cloves garlic
Drizzle olive oil
1/2 tsp salt
1/4 tsp cayenne (or less if you're sensitive to heat)
1 tsp chili powder
1/2 tsp cumin (start there, I added more)
1 49 oz. large can chicken broth
Shredded chicken
Smashed avocado
Cilantro
Cheese (the best is to use the mexican cheese like fresco or asadero, but you can also use basic bagged shredded cheese of any kind)
Sour cream
Pico De Gallo
Tortilla Chips or Strips, or flour tortillas
Process the onion, tomato and garlic in food processor or hand chopper. Saute in olive oil until it gets softened, then add about an inch of chicken broth in the pan, Boil until the onion and garlic are very softened. Add spices. Add all the rest of the chicken broth. Bring to a boil and simmer for enough time to let flavors blend, about a half hour, adjusting your spices if needed. The way I adjust spices is to taste the dish, then smell each spice at the same time and if it seems like the smell of the spice would add the flavor you want, then add in increments of about 1/4 tsp at a time. I know I added more chili powder, and maybe a bit more cumin, but those are my favorite spices.
To serve, place shredded chicken in the bottom of the bowl. Add cheese, add mashed avocado, pour the soup over it. Top with Pico, sour cream and cilantro and serve with chips or tortillas if desired. Yummy!
You need chicken...I did chicken breasts in the crock pot all day so it shredded perfectly. You will add the soup on top of the chicken when you serve it. You can use up leftover chicken in this too.
Soup:
1 onion
1 tomato
2 cloves garlic
Drizzle olive oil
1/2 tsp salt
1/4 tsp cayenne (or less if you're sensitive to heat)
1 tsp chili powder
1/2 tsp cumin (start there, I added more)
1 49 oz. large can chicken broth
Shredded chicken
Smashed avocado
Cilantro
Cheese (the best is to use the mexican cheese like fresco or asadero, but you can also use basic bagged shredded cheese of any kind)
Sour cream
Pico De Gallo
Tortilla Chips or Strips, or flour tortillas
Process the onion, tomato and garlic in food processor or hand chopper. Saute in olive oil until it gets softened, then add about an inch of chicken broth in the pan, Boil until the onion and garlic are very softened. Add spices. Add all the rest of the chicken broth. Bring to a boil and simmer for enough time to let flavors blend, about a half hour, adjusting your spices if needed. The way I adjust spices is to taste the dish, then smell each spice at the same time and if it seems like the smell of the spice would add the flavor you want, then add in increments of about 1/4 tsp at a time. I know I added more chili powder, and maybe a bit more cumin, but those are my favorite spices.
To serve, place shredded chicken in the bottom of the bowl. Add cheese, add mashed avocado, pour the soup over it. Top with Pico, sour cream and cilantro and serve with chips or tortillas if desired. Yummy!
Friday, February 3, 2012
Creamy Chicken and Rice
Creamy Chicken and Rice (Southwest style)
(You can use the low fat soup and cream cheese in this if you prefer)
3 cans cream of chicken soup
2-4 lbs chicken breasts or chicken tenderloin pieces (I used about three pounds)
1 can green chiles (optional)
½ can canned diced jalapenos (optional)
Add the soup to a crock pot. Add the chiles and peppers and stir to combine. Add the chicken and stir to coat. Cook all day on low (at least 6 hours.)
One hour before you want to eat add:
1 brick cream cheese
Start your rice:
Cook rice in a rice cooker. I did:
2 cups rice
2 cans chicken broth (or enough broth for your rice cooker to replace the water)
1 Tbsp chili powder
1 tsp cumin
1 tsp garlic salt
Stir to combine in cooker, follow directions to cook rice.
Serve Chicken and sauce over rice.
**To make it NOT southwest-ish, leave out the chilis and peppers and season with black pepper (not salt, there’s enough in the soup). Also adjust the rice recipe leaving out the spices, but do cook the rice in chicken broth, it adds a lot of flavor.
(You can use the low fat soup and cream cheese in this if you prefer)
3 cans cream of chicken soup
2-4 lbs chicken breasts or chicken tenderloin pieces (I used about three pounds)
1 can green chiles (optional)
½ can canned diced jalapenos (optional)
Add the soup to a crock pot. Add the chiles and peppers and stir to combine. Add the chicken and stir to coat. Cook all day on low (at least 6 hours.)
One hour before you want to eat add:
1 brick cream cheese
Start your rice:
Cook rice in a rice cooker. I did:
2 cups rice
2 cans chicken broth (or enough broth for your rice cooker to replace the water)
1 Tbsp chili powder
1 tsp cumin
1 tsp garlic salt
Stir to combine in cooker, follow directions to cook rice.
Serve Chicken and sauce over rice.
**To make it NOT southwest-ish, leave out the chilis and peppers and season with black pepper (not salt, there’s enough in the soup). Also adjust the rice recipe leaving out the spices, but do cook the rice in chicken broth, it adds a lot of flavor.
Friday, December 9, 2011
French Chicken Veronique over Curried Rice
When I make this I always do the curried rice with it. Best to start by cutting up the chicken breasts, then switch to preparing rice first (recipe below under the chicken recipe), get it into the rice cooker then continue with the chicken, that way the rice can sit up to one hour in the cooker and stay warm. This recipe serves 4 with leftovers.
French Chicken Veronique over Curried Rice
2-4 large chicken breasts, depending on how much chicken you want
4 tbsp butter
Salt and Pepper
1-1/2 Tbsp finely minced green onion or shallots (regular onion may be substituted, but very very finely minced).
1 cup dry white wine, or substitute 1 cup water with 1 tsp vinegar added
3 cups heavy cream
1/2 to 1 cup fresh green grapes (I use a half cup, I LOVE them but Trent thinks the grapes are weird.)
Trim chicken and pound it with a mallet or rolling pin to about 1/2" flat. (Don't skip this step, it makes the chicken much more tender. You can lay a piece of plastic wrap over the chicken to pound it, reduces any mess). Cut the pounded chicken into 1/2" strips, then cut across into rectangular cubes, about 1 x 1.5 inches.
Melt butter in a skillet until very hot but not brown. Add chicken, season well with salt and pepper. Saute the chicken over high heat, turning to cook all sides, just until the raw look is gone and it's turned whitish (it will not be cooked through yet, about 5 minutes), then remove the chicken to a paper plate, leaving as much of the juices in the pan as possible.
Add shallots to the skillet, and saute in the chicken juices briefly, just until slightly soft. Add the chicken back into the skillet. Add the wine. Cook over high heat until the wine has reduced by half. Add the cream, add the grapes, and cook over medium high heat until it is a saucelike consistency, probably 10-20 minutes. Serve over curried rice.
Curried Rice
1/2 cube butter
1 onion, peeled and finely minced
1 clove garlic, finely minced
2 tablespoons curry powder
1 medium apple, peeled, cored, and chopped into 1/4" cubes (apple is delicious in this but optional)
2 cups white rice, uncooked
3 cups chicken broth
2 bay leaves
In a small saucepan, heat the butter and add the onion, and garlic and saute about three to five minutes until soft. Add the curry powder and apple (if you are using apple) and stir to combine, cook this together for about one minute but don't allow it to burn, add rice to the frying pan and cook until well blended with the curry mixture, remove from heat.
Add the curry/rice mixture to the rice cooker along with the chicken broth. Toss in bay leaves and stir to combine. Set your rice cooker to the white rice setting and cook. Make the chicken while the rice is cooking, leaving the rice to stay warm in the rice cooker while you prepare the chicken. Remove the bay leaves before serving.
French Chicken Veronique over Curried Rice
2-4 large chicken breasts, depending on how much chicken you want
4 tbsp butter
Salt and Pepper
1-1/2 Tbsp finely minced green onion or shallots (regular onion may be substituted, but very very finely minced).
1 cup dry white wine, or substitute 1 cup water with 1 tsp vinegar added
3 cups heavy cream
1/2 to 1 cup fresh green grapes (I use a half cup, I LOVE them but Trent thinks the grapes are weird.)
Trim chicken and pound it with a mallet or rolling pin to about 1/2" flat. (Don't skip this step, it makes the chicken much more tender. You can lay a piece of plastic wrap over the chicken to pound it, reduces any mess). Cut the pounded chicken into 1/2" strips, then cut across into rectangular cubes, about 1 x 1.5 inches.
Melt butter in a skillet until very hot but not brown. Add chicken, season well with salt and pepper. Saute the chicken over high heat, turning to cook all sides, just until the raw look is gone and it's turned whitish (it will not be cooked through yet, about 5 minutes), then remove the chicken to a paper plate, leaving as much of the juices in the pan as possible.
Add shallots to the skillet, and saute in the chicken juices briefly, just until slightly soft. Add the chicken back into the skillet. Add the wine. Cook over high heat until the wine has reduced by half. Add the cream, add the grapes, and cook over medium high heat until it is a saucelike consistency, probably 10-20 minutes. Serve over curried rice.
Curried Rice
1/2 cube butter
1 onion, peeled and finely minced
1 clove garlic, finely minced
2 tablespoons curry powder
1 medium apple, peeled, cored, and chopped into 1/4" cubes (apple is delicious in this but optional)
2 cups white rice, uncooked
3 cups chicken broth
2 bay leaves
In a small saucepan, heat the butter and add the onion, and garlic and saute about three to five minutes until soft. Add the curry powder and apple (if you are using apple) and stir to combine, cook this together for about one minute but don't allow it to burn, add rice to the frying pan and cook until well blended with the curry mixture, remove from heat.
Add the curry/rice mixture to the rice cooker along with the chicken broth. Toss in bay leaves and stir to combine. Set your rice cooker to the white rice setting and cook. Make the chicken while the rice is cooking, leaving the rice to stay warm in the rice cooker while you prepare the chicken. Remove the bay leaves before serving.
Saturday, October 15, 2011
Red Chile Colorado
Chile Colorado
I adapted this recipe from Sauteur website, trying to make Adobada, but it tasted more like my friend Zelma Savage’s red chile, so I decided to make it into that instead. I still have to find a rival to my taco wagon’s spicy pork…it eludes me. I may have to kidnap the owner and hold him ransom. But, anyway, this here is a really good, really HOT Chile Colorado that is a New Mexico style chile, it is like a soup/stew form but you can take the meat from the liquid and make tacos…but I really like the stew liquid and eat it like a bowl of stew or chili.
5 oz. dried New Mexico chiles, stemmed
1 large onion, finely minced
4 cloves garlic, minced
Butter or oil to sauté onion and garlic
2 tbsp. New Mexico chile powder
2 tbsp. honey
1 tbsp. white wine vinegar
1 tbsp. ground cumin
1-1/2 tsp. ground cloves
1/4 tsp. cayenne pepper
Juice of 1 lime
Vegetable or Olive oil for frying pork
3 lb. boneless pork shoulder or loin, cut into 1″ chunk
1 can chicken broth (14 oz)
Kosher salt and freshly ground black pepper, to taste
Warm corn tortillas and garnishments, for serving
INSTRUCTIONS
Heat chiles in a large stew pot over medium-high heat (no oil or butter, just dry), and cook, turning once, until toasted, about 5 minutes; transfer to a large bowl, cover with 8 cups boiling water, and let sit for 20 minutes.
While waiting for chiles, sauté onion and garlic in oil or butter in a separate skillet until soft and slightly browned, set aside.
Drain chiles, reserving all the soaking liquid.
Transfer chiles to a food processor along with 2 cups of the reserved soaking liquid, chile powder, honey, vinegar, cumin, cloves, cayenne, and lime juice. Add the sautéed onion/garlic to the food processor. Process all and continue incorporating the rest of the soaking liquid, you may have to empty your food processor once or twice during this process into a larger bowl. The goal is to have all the pepper seeds pureed with the sauce mixture Set this aside.
Return the large pot to medium-high heat and add oil and heat until just hot; season pork with salt and pepper, and working in batches, add pork to pot and cook until browned on all sides, about 10 minutes for each batch.
When all the pork is fried and set aside in a bowl, deglaze the pot with about a half cup of chicken broth. The goal is to boil the chicken broth and scrape up all the brown bits from the bottom of the pan that is left over from frying the pork. Boil, scrape, boil, scrape, add more chicken broth if you need to, and get the stuff off the bottom of the pan. Then add the pork pieces and coat with the scraping juice from the pan. Add the rest of the can of chicken broth.
Add all sauce and soaking liquid and bring to a boil; reduce heat to medium and cook, stirring occasionally, until liquid is thickened and pork is tender, at least one and a half hours, until it is the consistency you want. Serve with warm corn tortillas, garnish with cilantro, sour cream, diced onion and tomatoes, and lime wedges to kill the heat. SO DELICIOUS! You can’t stop eating it even though it’s hot.
Tortillas: I fry mine on my pancake griddle or skillet until just barely crisped, so they still fold but they are warm and a touch flaky. Mmmm!
Saturday, April 30, 2011
Cheesy Grits Souffle by Christina's Mom-In-Law
I don't even know Christina's mom-in-law! But I love her for this recipe! I don't like grits but I LOVE it in this recipe. It's light, delicious, and a perfect breakfast or brunch dish. I made it for Easter dinner, and it was absolutely wonderful.
Don't be afraid of a souffle, this is the first one I have ever made and it came out perfect.
1/2 cup instant grits
1/2 tsp salt (if you use cheese) if no cheese, use 1 tsp salt
1/2 tsp black pepper
1/2 tsp baking powder
2 Tbsp butter, melted
1/2 tsp sugar
1/2 cup sharp cheddar or parmesan cheese
3 large eggs separated
Preheat oven to 375.
Grease a souffle dish, mine is 1.5 quart size and worked perfectly for this.
Scald milk (bring to just before a boil while stirring), add grits. Cook until thick, stirring constantly. Make sure the grits are well cooked.
Add salt, baking powder, sugar and butter, and mix well. Remove from heat. Beat yolks and add to that mix and add cheese (cheese optional).
In another bowl, whip egg whites to soft peaks. (when beaters are removed, soft peaks form and curl over like waves.) Fold egg whites into grits mixture in the saucepan.
Pour all into the greased souffle pan, bake at 375 for 30 minutes.
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