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Reply
| | From:  Genie· (Original Message) | Sent: 1/18/2008 9:33 PM |
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Reply
| | | From: Genie· | Sent: 8/6/2008 2:58 AM |
Arroz Con Pollo Recipe
Ingredients
Chicken
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Rice
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt/li>
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.
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Reply
| | | From: Genie· | Sent: 8/6/2008 4:24 AM |
Chicken with Rice and Beans - 4 Servings
Three favorite Latin-American ingredients combine here to make one hearty and delicious dish that's welcome any time of year. We recommend Goya canned black beans, which hold up during cooking better than other brands do.
INGREDIENTS
1 tablespoon cooking oil
4 chicken thighs
4 chicken drumsticks
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped fine
2 cloves garlic, minced
1 cup canned crushed tomatoes
1/2 cup bottled pimientos, drained
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
1 cup rice, preferably medium-grain
1 3/4 cups water
2 tablespoons chopped fresh parsley
1/8 teaspoon cayenne
4 lime wedges (optional)
DIRECTIONS
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.
Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, parsley, the remaining 11/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.
Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges, if using.
Wine Recommendation: A fruity red wine such as a merlot is best with this classic dish. If you can, try to find a bottle from a producer in Argentina or Chile, or open your favorite California merlot.
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Reply
| | | From: Genie· | Sent: 8/8/2008 5:36 AM |
Baked Turkey Enchiladas (Serves 6) I N G R E D I E N T S 2 cups cooked turkey, cut into 1/2 inch cubes
2 cans (10 oz each) enchilada sauce
1 can (4 oz) choppped green chilies
1 tsp dried onion flakes
1 tsp dried cilantro
12 corn tortillas (6 inch diameter)
Non-stick vegetable cooking spray
2 Tbs onion, chopped
1 cup tomato, chopped
1/4 cup chopped ripe olives
1 cup cheddar cheese, shredded D I R E C T I O N S In medium bowl combine turkey, 1/2 cup enchilada sauce, chilies, onion flakes and cilantro. Spoon 2 heaping tablespoons turkey mixture down center of each tortilla. Roll tortillas jelly-roll style to encase meat. Spray 9 x 12 baking dish with cooking spray. Place tortillas, seam-side down, in baking dish. Top tortillas with remaining enchilada sauce, onions, tomato, olives, and cheese. Bake in preheated 350 degree oven 25 to 30 minutes or until mixture is hot and bubbly. | |
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Reply
| | | From: Genie· | Sent: 8/16/2008 6:12 PM |
| Chicken Nachos
Ingredients
2 large bag (14 ounces) tortilla chips
Salt, to taste, if using tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/4 cups 2% milk
1 cup shredded pepper-Jack cheese
1 can (14.5 ounces) stewed tomatoes with onion and chiles, drained
1 can (4 ounces) chopped green chiles, drained
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 can (15 ounces) black beans, drained and rinsed
2 cups shredded, cooked chicken (about 1 pound)
2 scallions, chopped
Directions
1. If making chips from tortillas, heat oven to 400 degrees F. Cut each
stack of tortillas into sixths. Spread out 1 package in single layer
onto 2 large sheet pans. Lightly coat with cooking spray. Season lightly
with salt.
2. Bake at 400 degrees F, 10 to 12 minutes, until browned and crisp,
rotating pans from front to back and switching oven positions. Transfer
chips to bowl. Repeat with second tortilla package.
3. For cheese sauce, melt butter in medium-size saucepan. Whisk in the
flour until smooth. Gradually whisk in the milk, until smooth. Cook over
medium-high heat until bubbly and thickened, 3 to 4 minutes. Remove from
heat. Whisk in cheese until smooth. Stir in tomatoes, chiles, salt and
red pepper.
4. Spread half of chips on ovenproof platter or large pan. Top with half
the cheese sauce, half the beans and half the chicken. Repeat with
remaining chips, beans and chicken. Cover with remaining sauce.
5. Bake in 400 degree F oven 10 minutes. Cool slightly. Top with chopped
scallions. Serve warm. Makes 8 servings.
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:03 AM |
| Chargrilled Chicken with Cilantro Salsa
To ensure the chicken is nicely chargrilled on the
outside, and moist and tender on the inside, preheat
the grill pan until hot, then reduce the heat to
medium as you add the chicken.
Serving: 4
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 tablespoon olive oil
2 tablespoons clear honey
Pinch of dried red chili flakes
4 large skinless chicken breast fillets, about 7
ounces each
Salsa
1 red onion, diced
1 small garlic clove, crushed
1 bunch of fresh cilantro, roughly chopped
6 tablespoons extra virgin olive oil
Grated rind and juice of 1 lemon
1 teaspoon ground cumin
Salt and pepper
Diced tomato and steamed couscous, to serve
Combine the soy sauce, sesame oil, olive oil, honey
and chili flakes in a shallow dish, add the whole
chicken breasts, cover and marinate for as long as
possible.
Cook the chicken in a preheated ridged grill pan for 8
minutes on each side, until charred and cooked
through. Wrap in foil and leave to rest for 5 minutes.
Meanwhile, mix all the salsa ingredients together and
season with salt and pepper. Set aside to infuse.
Strain the marinade juices into a small saucepan and
bring to the boil, then remove from the heat but keep
warm.
Serve the chicken with the couscous tossed with diced
tomato and top with the salsa and the marinade sauce.
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Reply
| | | From: Genie· | Sent: 9/30/2008 8:28 PM |
| Aztec Casserole
9 6 inch corn tortillas, halved
2 10 ounce cans enchilada sauce
1 1/2 to 2 cups sour cream
2 cups shredded Cheddar cheese
2 4 ounce cans chopped green chile peppers
1 cup corn kernels, about 2 small ears of corn
1 pound boneless chicken breast meat, cooked and shredded
Preheat oven to 350F. In a medium bowl, combine sour cream, cheese, chile peppers, corn, and chicken. Mix together well. Dip 9 tortilla halves in enchilada sauce, and arrange them in the bottom of a lightly greased 9 x 13 inch baking dish. Spread 1/2 chicken mixture over the tortilla layer. Repeat. Bake in the preheated oven for 25 to 30 minutes, or until center is heated through. Makes 6 to 8 servings | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:07 PM |
Baked Chicken Chimichangas - 2 T.olive oil
- 1/2 cup finely chopped onion
- 1 T. minced garlic
- 2 cups chunky salsa, mild or medium
- 1/2 T. chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 2- 2/3 cups cooked, shredded chicken
- 8 flour tortillas (12" round size)
- 1 cup refried beans
- extra olive oil
Preparation -
In large skillet, saute the chopped onion and garlic in the olive oil, just until the onion is tender. Add the salsa, chili powder, cumin, cinnamon, and salt. Cook over medium heat for about 2 minutes or just until heated through and well blended, stirring constantly. Remove from heat; stir in the shredded chicken; let cool. Spread a heaping tablespoon of refried beans, in a line, in center of each tortilla. Spoon about 1/3 to 1/2 cup of the chicken mixture over the beans, dividing it evenly among the 8 tortillas. Fold in the bottom, top and both sides of each tortilla to wrap around, cover, and seal in the filling. Brush the bottom of a 13" X 9" baking dish with olive oil. Place the filled tortillas, seam side down, in the prepared baking pan. Lightly brush the top and sides of each one with olive oil. Bake in a preheated oven at 450° for 20 to 25 minutes, or until golden brown and crispy, turning each one over and from side to side a few times for even browning. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:19 PM |
SouthWestern Style Turkey Pie - 1 T. vegetable oil
- 1/2 cup onion, chopped
- 1 T. minced garlic
- 1 can (14.5 oz.) stewed tomatoes
- 1 packet taco seasoning
- 2 T. flour
- 2 cups chopped or shredded cooked turkey meat
- 1 box (8 oz.) cornbread mix
- 8 oz.(1 cup) shredded cheddar cheese
- 1/3 cup milk
- 1 egg, beaten
- 1/4 cup chopped green chilies
- 1 T. butter
Preparation -
In large skillet, over medium heat, saute the onion and garlic in vegetable oil. Stir in the stewed tomatoes, taco seasoning and flour. Bring to a boil. Cover and cook over low heat for 2 to 3 minutes. Add the turkey and simmer about two more minutes; set aside. Combine the cornbread mix and shredded cheese in a mixing bowl. In a separate bowl combine the milk and beaten egg. Add to the cornbread/cheese mixture and stir until blended. Stir in the chilies. Butter a 9" square pan. Pour in the turkey mixture. Pour the cornbread mixture over the turkey. Bake at 400º for 25 to 30 minutes or until the cornbread is baked and lightly browned. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 4:23 PM |
Turkey (or Chicken) Enchilada Casserole - 1 can (28 oz.) crushed tomatoes
- 2 tsp. chili powder
- 1/2 tsp. all-purpose seasoning
- 12 - (6") corn tortillas
- 3 cups cooked, chopped turkey
- 2 cups shredded mild cheddar or Monterey Jack cheese
- 1-1/2 cups (12 oz.) sour cream
- 2 T. green chilies - finely chopped (from a can or jar)
- 1 small onion - finely chopped
- 1/4 cup sliced black olives
Preparation -
Mix the canned tomatoes with the chili powder and all-purpose seasoning. Set aside. Spray a 9" x 13" or similar shallow baking dish with non-stick cooking spray. Lay 4 corn tortillas, overlapping to cover the bottom of the prepared baking dish. Layer one third of the tomato mixture, one third of the turkey or chicken, one third of the shredded cheese, one third of the sour cream, one third of the chiles, one third of the chopped onion and one third of the black olives on top of the tortillas. Top with 4 tortillas and another layer of each of the other ingredients. Add the last 4 tortillas. Layer the remaining chicken, sour cream, chiles, onions and black olives on the tortillas. Top with the remaining tomato mixture and the remaining shredded cheese. Bake, uncovered, in a preheated oven at 350° for 25 to 30 minutes or until the ingredients are hot and bubbly and the cheese is melted. | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:45 AM |
Chicken Santa Fe
Ingredients
Heavy duty aluminum foil
4 boneless, skinless chicken breasts
2 poblano chile peppers, chopped
1 small red bell pepper, chopped
1 (16-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15 1/4-ounce) can corn with red and green peppers, undrained
2 tablespoons fajita seasoning
Shredded lettuce
Toppings: sour cream, shredded Cheddar cheese, sliced green onions
Garnish: whole green onions
Preparation
Preheat oven to 450°.
Tear off 4 (12- x 18-inch) foil sheets. Place 1 chicken breast in
center of each foil sheet.
Stir together peppers, beans, corn, and fajita seasoning, and spoon
evenly on top of chicken.
Bring up 2 sides of each foil sheet, and double fold with about
1-inch-wide folds. Double fold each end to form a packet, leaving room
for heat circulation inside packet. Place packets on a baking sheet.
Bake at 450° for 22 minutes or until chicken is done. Open foil
packets carefully, allowing steam to escape. Serve over lettuce on
individual serving plates with desired toppings. Garnish, if desired.
Yield
Makes 4 servings
Southern Living, MARCH 1998
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Reply
| | | From: Genie· | Sent: 10/22/2008 2:19 AM |
| Chicken Fajitas
4 to 6 frozen boneless, skinless chicken breasts
2 1/2 cups chunky salsa
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1/2 cup onion, chopped
1 large onion, thinly sliced
soft flour tortillas
Place all ingredients except tortillas in a greased slow cooker. Cover and cook on high heat 5-6 hours or on low heat 10-12 hours. Just before serving, remove fajita fixture with a spoon and shred chicken using two forks.
Place about two rounded tablespoons of chicken mixture in each flour tortilla and top with desired condiments. Fold and roll.
Makes 8-10 servings.
For condiments, we use guacamole, sour cream, grated lettuce, grated cheese, and fresh salsa. | |
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