I am behind on my menu because of my busy school schedule. Here is another Mexican recipe...if you can't tell, Travis and I are having Mexican food withdrawal:)(I began this meal with the intension of taking pictures, but I forgot. Next time!)
Chicken Chile Relleno
Poblano Peppers
Canola Oil
Chicken (I shredded a cooked rotisserie chicken from the grocery store)
Lowry's Season Salt
Salt
Pepper
Paprika
Garlic Powder
Chicken Broth
Cream
Mexican Blend Cheese
Optional: mushrooms, rice, peppers, onions
- Line a baking sheet with foil
- Place Peppers on baking sheet and broil until outside is black(turn them)
- While peppers are cooking heat canola oil in a skillet
- Place shredded chicken in the skillet & season with the dry ingredients listed
- Add 1/2 cup of chicken broth to the chicken & stir
- Add 1/2 cup of cream to the chicken, stir, and allow it to bubble a little
- Mix some cheese in with the chicken mixture
- Remove the chicken from heat and set aside
- Your peppers should be finished by now. Peel the outer skin off and make a slice down one side.
- Remove all the seeds (if the peppers tear during this stage it is okay)
- Stuff the chicken mixture into the peppers, top with cheese and any optional ingredients
- Broil until the cheese is melted
Here's the Dish...ENJOY!
Wednesday, August 18, 2010
Wednesday, August 11, 2010
Jalapeno & Cheddar Chicken Tenders
This recipe was inspired by a recipe I saw in a Fine Cooking with Chicken magazine. The recipe recommended marinating chicken in yogurt, thyme, brown sugar, chili powder, and garlic powder. Then mixing breadcrumbs with tortilla chips, sliced jalopenos, grated cheddar, and thyme. The last step was to coat the chicken with the mixture and bake.
I altered the recipe a bit and Travis and I loved it! It isn't something we can have often, but definitely a recipe worth keeping around. I am apologizing now for a lack of measurements.
Cut three medium sized jalopenos in half and remove the seeds(keep some of them if you want spicy). In a food processor, chopper, or blender(I used the chop option on my blender) mix the jalopeno slices, tortilla chips, and italian breadcrumbs. Place the mixture in a bowl, add mexican blended cheese, and some garlic powder and season salt. In a second bowl, beat one egg with a fork. In a third bowl, pour in some milk(I was out so I used half/half). Lay chicken tenders out and season lightly with salt and pepper. Then dip the chicken in the egg, then milk, and bread crumb mixture. The bread crumb mixture will be a little damp from the jalopeno juice, so you have to pat the mixture on the chicken. Once all tenders are breaded, fry.
*Note - The chicken is not hot without the seeds, but you can taste the jalopenos.
Here's the Dish...ENJOY!
I altered the recipe a bit and Travis and I loved it! It isn't something we can have often, but definitely a recipe worth keeping around. I am apologizing now for a lack of measurements.
Cut three medium sized jalopenos in half and remove the seeds(keep some of them if you want spicy). In a food processor, chopper, or blender(I used the chop option on my blender) mix the jalopeno slices, tortilla chips, and italian breadcrumbs. Place the mixture in a bowl, add mexican blended cheese, and some garlic powder and season salt. In a second bowl, beat one egg with a fork. In a third bowl, pour in some milk(I was out so I used half/half). Lay chicken tenders out and season lightly with salt and pepper. Then dip the chicken in the egg, then milk, and bread crumb mixture. The bread crumb mixture will be a little damp from the jalopeno juice, so you have to pat the mixture on the chicken. Once all tenders are breaded, fry.
*Note - The chicken is not hot without the seeds, but you can taste the jalopenos.
Here's the Dish...ENJOY!
Monday, August 9, 2010
Back on Track Menu
Monday: Peppered Steak with rice
Tuesday: Jalopeno and Cheddar Crusted Chicken Strips with fries
Wednesday: Shrimp fried rice
Thursday: Paprika Chicken
Friday: Poblano peppers stuffed with chicken, rice, and cheese
Saturday: Out and about
Sunday: Sandwiches
Tuesday: Jalopeno and Cheddar Crusted Chicken Strips with fries
Wednesday: Shrimp fried rice
Thursday: Paprika Chicken
Friday: Poblano peppers stuffed with chicken, rice, and cheese
Saturday: Out and about
Sunday: Sandwiches
Paprika Chicken Recipe
Some of you have requested this recipe, so here it is...ENJOY! Remember, I didn't promise anything Healthy:)
1/2 cup Flour
1 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tsp Pepper
1 tsp Salt
2 tsp Paprika
6 - 8 Chicken Tenders
1/2 c Butter
1 cup Sour Cream
1 can Cream of Chicken
Optional: Chopped green onions
Cooked Rice
In a large ziplock bag, combine flour and all dry ingredients. Shake the bag to make sure all ingredients are mixed well.
Add chicken tenders to the bag and shake until evenly coated. Set aside.
In an electric skillet or skillet with lid, melt butter.
Place the chicken in the skillet on top of the melted butter. Allow the chicken to brown on each side for a minute or two.
Move the chicken to the side of the skillet, pour in the cream of chicken, and then spread it out by placing the chicken on top of it and spreading out the chicken.
Place a lid on the skillet and turn heat to simmer for 15 minutes.
Remove chicken from mixture and pour sour cream in with cream of chicken. Turn the heat to low and combine the sour cream and cream of chicken until it begins to slightly bubble. This would be a good time to add green onions if you wish.
Then place the chicken back in the skillet and cover with the sauce.
Serve over cooked rice.
1/2 cup Flour
1 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tsp Pepper
1 tsp Salt
2 tsp Paprika
6 - 8 Chicken Tenders
1/2 c Butter
1 cup Sour Cream
1 can Cream of Chicken
Optional: Chopped green onions
Cooked Rice
In a large ziplock bag, combine flour and all dry ingredients. Shake the bag to make sure all ingredients are mixed well.
Add chicken tenders to the bag and shake until evenly coated. Set aside.
In an electric skillet or skillet with lid, melt butter.
Place the chicken in the skillet on top of the melted butter. Allow the chicken to brown on each side for a minute or two.
Move the chicken to the side of the skillet, pour in the cream of chicken, and then spread it out by placing the chicken on top of it and spreading out the chicken.
Place a lid on the skillet and turn heat to simmer for 15 minutes.
Remove chicken from mixture and pour sour cream in with cream of chicken. Turn the heat to low and combine the sour cream and cream of chicken until it begins to slightly bubble. This would be a good time to add green onions if you wish.
Then place the chicken back in the skillet and cover with the sauce.
Serve over cooked rice.
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