BlueChillies-All the spice none of the mind blowing heat!
Thursday, August 14, 2008
One Pan Chili Chicken
2 tsp. olive oil
3/4 lb. boneless, skinless chicken cut into cubes
1 small sweet onion, thinly sliced
1/2 lb. small red potatoes cut into quarters, about 8 potatoes
Coarse salt
Cracked pepper
1 cup shredded carrots
1 garlic clove, minced
2 tsp. sweet paprika
1 tsp. ground cumin
1 tsp. dried oregano
15 oz. can whole plum tomatoes
3/4 cups long grain rice
1-1/2 cups chicken broth
1 cup frozen peas
Heat the oil in a non-stick paella pan, wok pan or 12" skillet. Add
the chicken, and cook until golden brown on all sides, about 3 to 5
minutes. Remove from pan and set aside. Add the onions and potatoes
and cook, stirring often, until onions have softened and are lightly
golden, about 10 to 12 minutes. Season with salt and pepper. Add
carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and
the cooked chicken. If it appears too dry, add more liquid. Bring to
a boil and immediately reduce to a simmer. Cook, covered, for 20
minutes. Remove cover, add the peas to the top without stirring in.
Cover and cook 5 minutes more or until rice is cooked through and
soft.
Notes: This is super easy to turn into a seafood mock paella by
adding shrimp, clams, scallops or pieces of fish during the last 5 to
8 minutes of cooking. Or reheat leftover One Pan chicken chili on the
stove with some water or chicken stock to moisten. Place shellfish on
top and cook for about 5 minutes, or until the shellfish opens.
Discard any that don't open.
Notes: Thin the batch out with chicken broth or canned tomatoes and
water to soup consistency and you've got a super hearty stew/soup
meal.
Posted by bluechillies ::
5:39 PM ::
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Wee Willy's Bar-B-Q Spaghetti
Recipe courtesy Bill and Lana Scanlan
Show: Food Network Specials
Episode: BBQ Country Cook-Off
1 lb. ground meat (pork, beef, chicken, and turkey all work well)
1/3 cup chopped onion
4 oz. can diced green chiles
26 oz. can garlic and herbs spaghetti sauce
1/3 cup your favorite BBQ sauce (recommended: Wee Willy's Premium
Bar-B-Q Sauce)
Brown and drain ground meat, set aside. Saute the onions in a small
amount of oil until soft and opaque. Add the onions, green chiles,
spaghetti sauce and bar-b-q sauce to the browned ground meat. Bring
to a simmer and cook for 30 to 40 minutes. Serve over cooked pasta.
A viewer, who may not be a professional cook, provided this recipe.
The FN chefs have not tested this recipe and therefore, we cannot make
representation as to the results.
Posted by bluechillies ::
5:39 PM ::
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City Fried Chicken
1 lb. boneless, skinless chicken breast, cut into 8 pieces and lightly
pounded
Coarse salt and cracked black pepper
2 egg whites, beaten
2 Tbs. grated Parmesan
1/4 cup chopped parsley
1 Tbs. finely grated lemon zest (I use a rasp)
1 cup flour, for dusting
2 tsp. extra-virgin olive oil
1 lemon, cut into 8 wedges
Season chicken generously with salt and pepper on both sides. Place
egg whites in a shallow dish or plate. Whisk in cheese, parsley, and
lemon zest. Dredge each chicken piece through the egg mixture,
shaking off excess, and set in flour. Shake the plate so chicken
pieces get coated, turn chicken over and repeat. Shake off all of the
excess flour. Lay on a cookie sheet lined with parchment and set next
to stove. Heat oil in a 12-inch non-stick pan over medium high heat.
When hot but not smoking, add chicken and cook, turning once, until
golden and cooked through, about 2 minutes per side. Serve with lemon
wedges.
Posted by bluechillies ::
5:38 PM ::
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7 Layer Bars
2 cups chocolate chips
2 cups pecans, chopped
2 cups Butterscotch chips
2 (14 oz.) cans sweetened condensed milk
2 cups shredded coconut
This makes a commercial half sheet pan. Cut it in half and use a
9x13. Melt butter in pan, cover with graham crumbs. Sprinkle other
ingredients over evenly, ending with the condensed milk. (Darn I
forgot to write down baking instructions! Its a 350 oven, I believe
for 10 min., turn then 15-20 minutes. We use a convection, so you may
not have to turn them. Till they're done, which doesn't take long.
These are great for picnics, as they don't require refrigeration.
Posted by bluechillies ::
5:38 PM ::
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Buster Bar Ice Cream Dessert
1/3 cup butter
1 cup evaporated milk
1/2 cup chocolate chips
1-1/2 cup powdered sugar
1-1/2 tsp. vanilla
1/2 gallon vanilla ice cream
25 oreo cookies
1/2 cup butter, melted
1 pt. caramel sauce
1-1/2 cup spanish peanuts, crushed slightly
Mix 1/3 cup butter, evaporated milk, chocolate chips and powdered
sugar in a saucepan. Boil for 8 minutes, stirring constantly. Add
vanilla and cool. Soften ice cream. Crush oreo cookies and mix with
1/2 cup melted butter. Begin to layer in a 9x13 pan.
1st layer: crushed oreos
2nd layer: softened vanilla ice cream
3rd layer: Spanish peanuts
4th layer: cooled Fudge sauce
5th layer: Caramel sauce
Store in freezer until ready to serve.
Posted by bluechillies ::
5:37 PM ::
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