I realize that Halloween was on Monday and that we have all moved on to Thanksgiving and Christmas baking, but please indulge me. I have this one last post from the Halloween Birthday Party!! This was a big hit and can be served anytime. No scary holiday needed…. I named it Ghost Chili for the party. This has a great southwest flavor to it. I used styrofoam cups that I painted themed words on with puffy paint. The styrofoam not only helped to keep the chili warm but it was a super easy clean up for after the party!
1 onion chopped
2 garlic cloves chopped
4 boneless skinless chicken breast
3 cups water
14 oz chicken stock
salt and pepper
2 tsp cumin, chili powder
1 tsp marjoram
4 cans drained and rinsed white beans
1 16 oz package of frozen corn
2 cans green chiles
juice of one lime
Salt and pepper the chicken breast and cook in a saute pan approx 5 min on each side. Remove from pan and let cool. In a dutch oven heat 1 tbs olive oil and saute the onion and garlic. Add all the remaining ingredients except the lime juice. Bring to a boil and reduce to a simmer. Shred the chicken breast with 2 forks and add to the pot. Simmer for 1 -2 hrs. Just before serving add the lime juice to brighten the flavors.
First things first, I am glad to be back in the world of food blogging! After Two weeks of crazy, busy, crazy, no time to think. I have things back under control and am posting again, and having time to read my e-mails, and look at all your wonderful recipes! I missed all of this! Blogging although very time consuming is my personal little getaway and my way to reach out and enrich myself in the world. I love the community and the great friends that I have made.
Although my picture is not that great. White Rice is not exactly the most stunning of subjects, this dish really is a great modern twist on the classic Chicken and Rice. The fresh flavors of orange marmalade and the hearty rich almond cream sauce really hold together well.
4 Skinless boneless chicken breasts
3tbs butter divided
1 1/2 cups heavy whipping cream
3 tbs orange marmalade
1 tbs dijon mustard
1 small pinch red pepper flakes
1/2 cup slivered almonds
2 cups cooked white rice
Toast Almonds in a pan over medium high heat till golden brown.
Salt and Pepper both sides of the chicken breast. Melt 2 tbs of the butter and brown both sides of the chicken approx 5 min per side. (depending on the thickness of the chicken) Remove from pan and keep warm.
In the sauce pan bring the heavy cream, marmalade, mustard, salt and pepper and red pepper flakes to a boil and reduce to a simmer.
Add the chicken and the almonds to the pan and cook till heated through. Plate the chicken on top of the cooked hot rice and serve. I also made Asparagus as an accompaniment.
This asparagus is shown with my Chicken and Apples. A recipe coming soon so make sure to check back!!!! I post on Monday’s, Wednesday’s, and Friday’s!
Ok Please remember that my good camera has been Filming in Klamath Falls Oregon the past two week. (More on that story in a bit) The camera I have here now, although is a nice one, it is just a Point and Shoot and I can’t really get the look I want. So in short this photo of my Chicken Legs and Veggie Fries does not look that Ooh La La, take my word for it they are Tres Magnifique!!
Now as for the afore mentioned filming project, my Husband Steve is starting a Webisode TV show about Micro Brews and Craft Brewing. His project is called American Brewed and as soon as it is ready to go I will let you all know!
Now on to the recipe!
For the rub for the Chicken Legs
1 tsp of each: coriander, white pepper, black pepper, salt, cumin, smoked spanish paprika
2 tbs of chili powder
dash of cloves and a dash of red pepper flakes
For the BBQ Sauce
1/2 cup cider vinegar
1/3 cup prepared mustard(yellow)
1/4 cup sugar
1 tbs chili powder
1/2 tsp white pepper
1/2 tsp black pepper
dash red pepper flakes
1-2 tbs butter
1/4 tsp soy sauce
Now you have to know that I grew up in Memphis, TN and that I like my sauce thin and sweet and “if it aint pig in aint Q” (I don’t talk like that I was born in Chicago, IL but it is a funny and a TRUE saying) so to my BBQ purist friends I am SORRY about the Mustard!!!! I have to confess I like North Carolina BBQ sauce also…….
Combine all the rub ingredients in a mixing bowl and coat chicken legs completely
Set Chicken aside, and make the Sauce by combining all the ingredients except the butter and soy sauce in a sauce pan over medium heat. Bring to a boil and reduce to a simmer for 10 min. Remove from heat and stir in butter and soy sauce.
The butter will add a richness and give it a little body. Chill until ready to use it can be kept for up to two weeks in an air tight container. This will make aprox 1 1/2 cups.
Rub a little oil on the drumsticks and grill on direct medium high heat. Baste the legs halfway through grilling with the Sauce. Don’t put the sauce on right away or it will burn. Grill them with just the rub first to lock in that rub’s flavor.
When juices run clear the legs are done. Baste with the sauce once more before serving and make sure that you have the sauce on the table because everyone will want some more!
Enjoy these with the Veggie Fries (Post on Wednesday, you will just have to come back and check them out!)
Growing up my mom always made sloppy joes. The simple quick way with manwhich and ground beef. As you grow up and your palate evolves and you learn about what is healthy real food and what is gross and processed you say I am never going to eat that stuff again! Which is why I have not had sloppy joes in years! That is until I came across this recipe in Light & Delish magazine. I have tweaked it a bit to fit my family’s particular tastes. Not only is this a lighter healthier version of sloppy joe’s it is really Good!!!
1 lb ground chicken
1 each red and yellow peppers diced
1 can fire roasted diced tomatoes
2 tbs worcestershire sauce
1tsp minced garlic
1/2 onion minced
2 stalks celery diced
1 -2 chilies in adobo sauce diced it depends on how spicy you want it. I used 2 and it was pretty high on the heat list!
salt and pepper
In a hot pan drizzle olive oil to coat and stir in your diced bell peppers, onions, celery, and garlic cook for approx 5-8 min till veggies are tender.
Remove from pan and keep warm. Salt and pepper the chicken and place in pan and cook through til no longer pink. Add the veggies back to pan and stir in undrained can of fire roasted tomatoes, chile’s in adobo sauce, and worcestershire sauce. Bring to a boil, reduce and simmer till all is heated through.
Toast hamburger buns and spoon meat mixture over open faced buns. Serve and enjoy! Kid friendly and healthy!
We have just about been around the Globe together this week! Morocco, India, Asia, now France! This is my quick and easy version of a traditional Cordon Bleu. I wanted to show all my readers and my husband that chicken can be exciting and flavorful in ways he couldn’t imagine. How do you all think I am doing?
One good thing about this recipe is that there is no exact measuring. So the amounts can be as large or as small as you want depending on how many you are feeding!
skinless boneless chicken breast
turkey or streaky bacon ( I like the turkey bacon healthier)
salt and pepper
herbs d’ provence
blue cheese slices or crumbles.
Fry bacon in a skillet, slice chicken breast half way through the thickest part of the breast to make a pocket. Stuff with the blue cheese. Sprinkle the salt and pepper and herbs d’provence, wrap two slices of bacon around each breast and arrange in a shallow baking dish.
Cover with foil and bake at 375 for 30 minutes. Bon Appetite! Serve with the Pomme Frite Crisps and a spring salad.
OK so believe me I know how pretentious that name sounds. We just recently moved to Kansas City from California and everything in the Bay area is Fusion this, Fusion that….. It is all over the food world when you don’t have a pigeon hole to stick something we call it Fusion. I could call this, it was at the end of paycheck and I did not have all the ingredients to make either Pad Thai or Chop Suey so I made this. Somehow I don’t think you would respond to that so well. Asian Fusion it is!! This is the latest installment on my World Tour of Chicken Dishes! If you like Pad Thai, and you like Chop Suey, or if you like one but not the other, I promise you will Love this!
For the Sauce
1/4 cup rice wine vinegar
1/4 cup chicken broth
3 tbs peanut butter
2 tbs soy sauce
1 tbs brown sugar ( I use the Splenda Blend)
2 tsp Asian chili sauce
1/2 tsp sesame oil
1 pound ground Chicken
1/4 red onion chopped
3 garlic cloves chopped
salt and pepper
1 tsp ginger powder
1/2 can water chestnuts chopped
1 bag of frozen chop suey vegetables or any other Asian vegetable blend
In a mixing bow combine all the sauce ingredients and cover and set aside. Do not chill. In a hot wok or skillet, heat 1 tbs canola oil add onion and garlic. Always add onion and cook for a few seconds before adding garlic. Garlic is tender and the pieces are small and will burn easy if you throw them in first. Cook for 1-2 min. Remove from pan and reserve. Season the ground chicken with salt and pepper and ginger power and cook in the hot wok till crumbled and cooked all the way through. Add the onions and the garlic back in and add the frozen vegetables. Pour the sauce mixture over all and mix till all is coated. Bring to a boil and reduce heat to a simmer and cover. Cook 7-10 min till vegetables are done, stirring occasionally.
Asian Fusion without the pretension served up on a platter!
In keeping with my global theme on chicken, I have a special delight for you tonight! This Moroccan inspired dish is healthy, fast, easy, and quite possibly the tastiest chicken you will ever eat!!!
3-4 skinless boneless chicken breasts
1/4 cup flour
olive oil to coat pan plus more
1 onion sliced
1 yellow pepper diced
2 garlic cloves minced
2 heavy dashes of cinnamon
1 short dash of cloves
1 heavy dash of nutmeg
1 cup chicken broth
1/4 cup chopped cilantro
juice of 1 lemon keep lemon halves
Cut the chicken into 1″ cubes and salt and pepper. Dredge in the flour and pan fry in the olive oil in a hot pan till golden brown. You may have to do this in small batches. Be sure not to over crowd the pan or you will end up steaming the meat and not getting a nice crunch to it. Remove chicken from pan.
Add a bit more olive oil to the pan and add the chopped yellow pepper and sliced onion. Cook for approx 10 minutes stirring occasionally, till they are golden and tender. Return the chicken and add the chicken stock, cinnamon, cloves, and nutmeg. Add the juice of the lemon and toss the rinds in to add more of a lemon flavor. If you have Sumac, (which I thought I had, but apparently not so much) you can keep the rinds out and just add 2 tsp.
Bring to a boil and reduce to a simmer for 5-7 min. Add the cilantro and stir. Serve with Risotto, or couscous. Tonight my dear husband made the Risotto, hence that is why it is not shown in the picture. But he did try and it was so sweet to have a sous chef in the kitchen.