Recipe Share: Green Chili Chicken.

I made Green Chili Chicken tonight. It’s not a chili. But is chicken with green chilies. Anna ate hers with some orzo and I went solo with some rosemary rolls. Once again the recipe is courtesy of the great cooking, social networking site GroupRecipes.com. And Anna would like you to know that she had some 2 buck chuck from Trader Joe’s that was good. I think she’s going to have a headache in 5 minutes. The recipe gets a 5 out of 5.

Ingredients:
4 chicken breast halves
1 cup of chicken broth
2 tbsp. of chopped cilantro
4 oz. of chopped green chilies
1 cup of heavy cream
4 oz. of chredded monterey jack cheese
2 slices bacon
2 cloves of minced garlic

Directions:
1. First you want to preheat oven to 350°F.
2. Now take a skillet, you can now fry the bacon until crisp.
3. Drain on paper towel.
4. Now saute chicken in bacon fat turning only once, till brown.
5. Remove chicken, but you need to keep warm.
6. Then add the chicken broth and simmer until reduced to half (we didn’t do it long enough so our sauce wasn’t as thick as it should have been)
7. Now put chicken into an oven dish.
8. Now add the garlic, cilantro, undrained chilis and cream.
9. This needs to bake uncovered, until chicken is done approx. 30 minutes.
11. Take the chicken out and add the crumbled bacon and cheese to chicken and put in the microwave to melt.
12. Serve.

Sorry but the only picture we got was with it cooking. We inhaled it as soon as it came out of the oven. But basically the chicken was underneath that. And Anna poured the sauce over the orzo and cut up her chicken and put it on top.

Recipe Share: Garlic Chicken Pizza.

I made a garlic, chicken pizza tonight that was amazing. Obviously we’re 80 year olds since it’s only 6 o’clock and we’ve had time to cook, eat, and blog about it. Once again the recipe is courtesy of the great cooking, social networking site GroupRecipes.com. I modified it a bit to our taste. It gets a 5 out of 5. I’m with the Tall Skinny Kiwi though, I’d die for a brick oven.

Ingredients:
2 tablespoons softened butter
2 cloves minced garlic
2 tbspns chopped green onion
1 skinless boneless chicken breast half
1/2 tspn dried basil
1/2 cup chopped cilantro (a 1/2 cup of cilantro leaves, finely chopped)
1/4 cup grated Parmesan
2 diced roma plum tomatoes
1 cup mixed cheese
1 8oz can of tomato sauce
1 10 oz can refrigerated pizza crust dough (we used a pre-made crust from Whole Foods)

Directions:
1. Put your chicken breast in a saucepan with enough water to submerge it. Bring the water to a boil and cook until the chicken is no longer pink (and the juices are clear…approximately 20 minutes). Drain the chicken then cut it into medium-sized strips.
2. Preheat your oven to 350 F (in hindsight I might push it to 400 F).
3. Melt the butter, garlic, basil, cilantro, sauce, and onion in a skillet over medium heat. Pour this sauce into a dish and refrigerate it until it sets.
4. Now roll out your pizza dough nice and flat. Place it onto a baking sheet and evenly spread your herb butter sauce over the surface (the back of a spoon works nicely). Spread the chicken strips over the pizza then sprinkle with cheese. And finally finish the toppings off with slices of tomatoes, cilantro and Parmesan.
5. Bake for 15 to 20 minutes in the aforementioned preheated oven. The pizza crust will brown when it is finished. Let the pizza cool before slicing and serving.

And no recipe would be complete without pictures to verify it’s deliciousness (full set here).

Thanksgiving Fried Turkey Recipe.

Courtesy of the Queen of the South, Paula Deen.

- 1 (10-pound) turkey
- 2 tablespoons house seasoning (1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder)
- 2 tablespoons of your favorite dry rub
- 3 to 5 gallons peanut oil

Cooks Note: To measure the amount of oil needed to fry the turkey, place turkey in fryer, add water to top of turkey, remove the turkey and the water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added.

Wash bird inside and out, and allow to drain. Rub turkey all over with House Seasoning. Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.

And watashi wa (my new catch all phrase) . . . here it is . . .

Chicken, Bacon, Mushroom Fajitas.

We were busy little cooks this week. Here’s something we made Saturday night.

Chicken, Bacon, Mushroom Fajitas
Feeds 2-4
Cost: $15.00

Ingredients:
8 burrito sized flour tortillas warmed.
3 chicken breast halves, boneless and skinless (salted to your taste)
1 diced red bell pepper
1 cup of cherry tomatoes, sliced in half
3 slices of chopped bacon, peppered
1 1/2 cups of mushrooms, sliced
3/4 cup of diced cilantro
1 package of taco or fajita seasoning

Directions:
1) First heat a large sized skillet over medium heat. Begin to cook the chicken breasts in the large skillet till the outsides are a golden brown and the juices are absorbed. Set them aside and salt them to your taste.
2) Next cook the bacon until the oil starts to release, then stir in the onions and bell peppers slowly. Cook them until the bacon becomes crispy and you can see through the onions. Next mix in the tomatoes and mushrooms and cook them until the mushrooms have become moist.
3) Finally cut the cooked chicken breasts into very small pieces and add them to the skillet along with the cilantro. Stir everything together and enjoy!

Line Caught Grouper Tacos w/ Fresh Guacamole.

This is one is really easy and really good.

First the tacos.

Line Caught Grouper Tacos
Total Price: $17.00
Feeds 2-4

Ingredients:
1 lb of fish (we used line caught grouper but you a wide variety of fish to cut down on costs, i.e. grouper, amberjack, mahi, tilapia, or basically any white fish)
Simply Organic Fish Taco Seasoning
Fresh flour tortilla shells
1 Lime

Directions:
1) Mix seasoning packet with 1/4 cup of warm water in a bowl, stir until completely dissolved
2) Cut the fish up into 1/2″ strips (or just put the whole thing in there, I don’t think it matters). Add 2 tbsp. of vegetable oil and coat fish thoroughly. Add taco marinade and coat fish again.
3) Now all you have to do is cook the fish. You can do this outside on the grill or you can do it in a skillet in the kitchen. Don’t overdue it. Just make sure it’s flaky. Squeeze a lime on fish before serving

Now the guacamole.

Just a heads up. The guac didn’t turn out the way I had hoped. One, I don’t like guacamole but Anna loves it. Two, I’ve never made it before. And three, this was a recipe (courtesy of GroupRecipes) from a lady in Mexico City that said it was authentic. It also would have helped had I known what a ripe avocado looked like and didn’t pick on that was not ripe yet. So this was a bad experience but we both decided the recipe would have been good had it been a fresh avocado.

Local Mexico City Guacamole
Total Price: $5.00

Ingredients:
1 avocado
1/8 cup of lime juice
1 tomato
half tbsp of oregano
some cilantro chopped
half clove of garlic
salt & pepper to taste
8th of teaspoon olive oil

Directions:
1) Cut avocados in half, remove seed by tapping the seed with a sharp knife and twisting out.
2) SAVE THE SEEDS.
3) Score each side of flesh in small squares with a paring knife and use big spoon to remove from skin.
4) Place the avocados in a bowl and mash with a fork until you get the. I like it left that chunky. Others like to smash with a fork more.
5) Stir in remaining ingredients except lime.
6) Add part of the lime juice and taste, we like it with a lot. Others do not.
7) Adjust seasonings to your tastes.
Use soon, otherwise it will start to turn dark. If you put the seeds on top and cover with plastic wrap it will help to keep it from turning so dark.. Keep the air out!