Chicken Chimichangas
June 24, 2008
Ingredients:
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast, divided
1 pound Monterey Jack cheese, shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
Topping:
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile peppers
1 tomato, diced
2 cups shredded lettuce
2 cups sour cream
2 cups shredded Cheddar cheese
Directions:
1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
Deep South Fried Chicken
June 24, 2008
Ingredients:
1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces
Directions:
1. Heat the shortening in a large, cast iron skillet over medium-high heat.
2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Spinach Salad with Barbecued Chicken, Grilled Red Onion and Roasted Shallot Vinaigrette
June 24, 2008
Ingredients:
For the roasted shallot vinaigrette:
1 shallot
drizzle of olive oil
1/4 teaspoon kosher salt
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
2 tablespoons chicken stock
1 tablespoon red wine vinegar
1/2 tablespoon freshly chopped chives
freshly ground black pepper
For the barbecued chicken and grilled onions:
4 skinless, boneless chicken breasts, about 4 ounces each
2 teaspoons olive oil
salt and pepper to taste
1 medium red onion, sliced thickly
1/4 cup barbecue sauce
For the spinach salad:
8 cups fresh spinach leaves, washed and torn into bite sized pieces
Directions:
For the roasted shallot vinaigrette:
1. Preheat the oven to 350°F.
2. With the skin on, cut the shallot in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallot with a bit of the olive oil and place them on the baking sheet cut side down.
3. Roast in the oven until the shallot is very soft, about 20 to 30 minutes.
4. When the shallot is cool enough to handle, remove the skin and the root end. Puree the shallot and salt in a food processor.
5. Add the mustard and puree. Add the vinegar by the tablespoon, pureeing after each addition.
6. With the motor running, add the olive oil and stock slowly through the feed tube.
7. Stir in the chives and pepper. Adjust the salt and pepper to taste.
For the barbecued chicken and grilled onion:
1. Preheat the grill to medium-high.
2. Brush the chicken breasts and onion slices with olive oil and season with salt and pepper.
3. Grill the chicken for about 4 to 6 minutes each side, depending on the thickness until the chicken is cooked through. During the last 3 minutes of cooking, brush the chicken on all sides with the barbecue sauce. Grill the onion about 2 to 3 minutes per side, using a spatula to turn the onions while being careful to keep the rings together. Remove the chicken and onions from the grill and place on a cutting board to rest. Cut the chicken into strips. Separate the onion slices into rings.
(The chicken and onions can be grilled in advance and stored in the refrigerator for up to 2 days.)
For the spinach salad:
1. Place the lettuce in a bowl and toss it with the vinaigrette. Arrange the chicken strips and grilled onion rings on top.
Chicken Enchiladas
June 24, 2008
2 boneless chicken breasts (they can be frozen still)
1 can tomato soup
1/2 can water
few dashs of cumin and oregano, or some taco seasoning mix
Throw all ingredients into a sauce pan and bring to a boil, then simmer for an hour or two. Remove chicken from sauce and shred it with a fork.
6 flour tortillas
1 cup shredded cheese
Put chicken and cheese into each tortilla and roll up, coat the bottom of a greased pan with sauce and put tortillas in. Cover with remaining sauce and sprinkle with cheese. Bake at 400°F until cheese is melted. Serve.
Chicken And Chips Retro
June 24, 2008
This recipe has a nostalgic appeal that harks back to the 1950s and ’60s. If you make it ahead, don’t add the baked potato chips until it’s time to bake the casserole, or they’ll become soggy.
4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/2 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
3/4 cup crushed baked potato chips (about 2 ounces)
Preheat oven to 400°F
Combine chicken and next 4 ingredients (through water chestnuts) in a large bowl; stir well. Combine low-fat mayonnaise and next 5 ingredients (through black pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir well to combine. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese. Top cheese evenly with chips. Bake at 400 for 13 minutes or until filling is bubbly and chips are golden.
Yield: 6 servings
Popcorn Chicken
June 21, 2008
Total Serving :4-6 PEOPLE
Preparation time:15-20 mint.
Ingredients:
Boneless Chicken breast lb
1 cup plain flour
1/2 cup self raising flour
1 tbsp black pepper
salt to taste
Preparation
Cut chickem into small bite size pieces.Add salt and perre .Add self rising flour.Add 2tbsp water.Mix well( should have a thick batter)Take another bowl add plain flour,salt and pepper red chilli powder(optional).Now take chicken ,one piece at a time and coat it into plain flour.Deep fry(about 5 min.) till golden brown.Serve with ketchup and/or with any hot sauce or dip..
Chicken Rendang
June 19, 2008
Chicken Rendang is a Indonesia chicken curry.
Ingredients:
500 gms Chicken Breast, Sliced in Cubes
10 pcs Shallots, Peeled
5 pcs Garlic, Peeled
80 gms Red Chilli
30 gms Ginger Root
5 pcs Cloves
300 gms Candle Nut
1 ltr Thick Coconut Milk
12 lime leaves
2 tbps fish sauce
Preparation :
* Grind garlic, shallots, chilli, ginger, clove, nuts, lime leaves.
* Saute chicken with some oil, add spice mix and continue roasting.
* Add thin coconut milk and fish sauce and simmer while reducing the liquid. Finally add the thick coconut milk and reduce while constantly stirring.
How to make chicken strips.
June 18, 2008
Time for preparing:
First you have to cut chicken into strips. Arrange 3 bowls, one with flour, one with 2 whisked eggs and one with breadcrumbs. Now dip chicken strips and cover fully.
Time for cooking:
Place on a baking paper covered tray and spray with oil. Cook at 180 degree Celsius for 20 minutes. Check the chicken is white at the thickest point by breaking open.
Time for enjoying:
The strips are now ready. Dip into mayonnaise sauce or chili sauce or tomato sauce and enjoy it.
Oven Fried Chicken
June 16, 2008
Just because you’re trying to eat healthy doesn’t mean you have to give up a family favorite! Here’s a recipe of your favorite fried chicken, but with a twist.
Ingredients:
cooking spray
20 crackers, whole-grain, saltine-like, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 1/2 cup(s) cereal, cornflakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoon sesame seeds
3/4 teaspoon pepper, cayenne
1/2 teaspoon garlic powder
2 large egg white(s)
1 cup(s) yogurt, low-fat plain
1 tablespoon mustard, dijon-style
1/2 teaspoon salt
4 chicken breast halves, bone in, skin removed, rinsed and patted dry
4 chicken, thighs, bone in, skin removed, rinsed and patted dry
Directions:
1. Preheat the oven to 375°F. Lightly spray a baking sheet with cooking spray.
2. Combine the saltine and corn flake crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl.
3. In a large bowl, the egg whites, yogurt, mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. Then, one at a time, dip the chicken pieces in the cracker mixture, packing the crumbs evenly onto the chicken. Arrange the chicken on the prepared baking sheet and spray the tops lightly with cooking spray. Bake until the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes.
Minced Pork with Tomato sauce.
June 15, 2008
Another simple and yummy dish, it’s just taken 30minutes for prepare and cook as well. One more advantage about this dish is kids will love it and baby from 1 year old can eat easily.
Ingredients
* 0.5 kg of Minced pork
* 3 medium tomatoes – cut into small pieces
* 250ml of chicken stock or water
* 2 tbs of oil
* 1 medium onion – cut into small pieces
* 2 tbs of fish sauce or 1 tps of salt
* 1 bunch of coriander – half cut into small pieces, and half for garnish
Method
1. Heat oil in the pan, add onion and fry for 2 minutes
2. Add tomatoes, cook another 5 minutes
3. Add stock (or water) and simmer for 10 minutes until all tomatoes really soft
4. Add minced pork and cook for another 10 minutes until all mix together
5. Add fish sauce or salt to taste and half coriander, cook for another 3 minutes.
6. Serve with steam rice, garnish with coriander.
