tag:blogger.com,1999:blog-52413404956367802312024-02-19T07:15:05.507-08:00Epicurial EpiphaniesAbbyhttp://www.blogger.com/profile/17466902911974492940noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5241340495636780231.post-16307841396028003902015-03-02T12:03:00.001-08:002015-03-02T12:03:51.064-08:00Abbyhttp://www.blogger.com/profile/17466902911974492940noreply@blogger.com0tag:blogger.com,1999:blog-5241340495636780231.post-71516100987900052512012-08-11T16:02:00.000-07:002012-08-11T16:04:15.315-07:00TASTY BREADED CHICKEN?<br />
<br />
Sorry to throw you under the bus again Jill, but after hearing about your breaded chicken, I wanted to post an easy way to make it tasty without storebought sauces.<br />
<br />
Panko is so cool for breading. It makes a great crunch. It really rocks on chicken.<br />
<br />
I was not hungry at all tonight after shopping and a big lunch with mom and sis-in-law.<br />
<br />
I made this for my husband and son. 30 minutes is all it takes.<br />
<br />
For 4 servings:<br />
<br />
1 1/2 C plain panko bread crumbs<br />
1 T finely grated Baita Friuli cheese (or Parmesano Reggiano if you can't find it)<br />
1 T finely chopped fresh tarragon (or sage, oregano, basil)<br />
1 t salt<br />
1/2 t freshly ground pepper<br />
1/2 t garlic powder<br />
2 big boneless, skinless chicken breasts, cut in half longways and pounded to 1/4 inch<br />
1 large egg, lighlty beaten<br />
1 C flour<br />
3 T olive oil<br />
<br />
Mix together bread crumbs, cheese, tarrragon or other herb, salt, pepper and garlic powder.<br />
<br />
Heat oil over medium high heat in a large skillet.<br />
<br />
Dredge chicken in flour, dip in the egg and then the bread crumbs. Add to hot oil. Cook about 3 minutes per side, until golden brown.<br />
<br />
Serve with garlic mashed potatoes.<br />
<br />
2 lbs red and yukon gold potatoes cut into 1/2 cubes<br />
1/2 c scalded cream<br />
2 large garlic cloves smashed with side of knife<br />
5 T unsalted butter<br />
salt and pepper<br />
<br />
Boil potatoes with one clove of garlic smashed until tender. Add the other smashed garlic to scalded cream.<br />
<br />
Drain potatoes and put back in the pan. Add butter and cream, salt and pepper. Beat or smash until creamy. Season with salt and pepper.<br />
<br />
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<br />Abbyhttp://www.blogger.com/profile/17466902911974492940noreply@blogger.com1tag:blogger.com,1999:blog-5241340495636780231.post-16695069997365011522012-08-09T05:56:00.001-07:002012-09-11T05:27:38.167-07:00<span style="color: #444444;">CHICKEN QUESADILLAS</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">This one is for my friend Jill, who has had this recipe in her inbox for almost a year.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">They are really easy and you can use the chicken to top salads or fill wraps too. It freezes very well.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">I made these up after working with some excellent mexican cooks in New Orleans. Its been 20 years, so I can't say what the exact thought process was. Try them with the spicy black beans too.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Enjoy!</span><br />
<span style="color: #444444;">2 boneless skinless chicken breasts</span><br />
<span style="color: #444444;">1/4 C red wine vinegar</span><br />
<span style="color: #444444;">1/4 canola oil</span><br />
<span style="color: #444444;">1T dried oregano</span><br />
<span style="color: #444444;">1t sugar</span><br />
<span style="color: #444444;">1t chili powder</span><br />
<span style="color: #444444;">1/2t garlic powder</span><br />
<span style="color: #444444;">1/2t salt</span><br />
<span style="color: #444444;">1/4 pepper</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Preheat oven to 375. Place
chicken in a non-reactive baking dish.<br />
<br />
Mix together next 9 ingredients and pour over chicken. </span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;"><br /></span>
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Bake for 25 minutes.
Remove chicken from pan and shred. Return the chicken to the cooking liquid.
Toss to coat.<br />
<br />
Starting with a cold griddle or grill pan, place a tortilla flat in the pan, on
one half layer cheese, onions, and shredded chicken, finish with another layer
of cheese. Fold the empty half over the filling creating a half circle and
repeat with next tortilla. Cook over medium high heat, turning once (tortilla
should be a medium brown color). </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8Dkt2QNZX3NLJFMzf2OvwFIFe1XJjNxCcO71Lj5n5qQTkbeiHH37JrSDSynHn7uzuw0F4QAb8PgIqtOHp1L1QIr3YOnJcs0rtQr5QdnzaSuB1gAfU9_dEwqct5sJGBR0eZdVcaQXuc0X/s1600/Cut+Quesas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8Dkt2QNZX3NLJFMzf2OvwFIFe1XJjNxCcO71Lj5n5qQTkbeiHH37JrSDSynHn7uzuw0F4QAb8PgIqtOHp1L1QIr3YOnJcs0rtQr5QdnzaSuB1gAfU9_dEwqct5sJGBR0eZdVcaQXuc0X/s200/Cut+Quesas.jpg" title="" width="200" /></a></div>
<br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Cut each tortilla into four triangles and
serve warm with salsa and sour cream.</span><br />
<span style="color: #444444;"><br /></span>
<br />
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Spicy Black Beans</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1/2 T butter</span><br />
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1/4 C finely chopped onions</span><br />
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 small garlic clove, crushed</span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 can reduced sodium black beans (do not drain)</span></span><br />
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1T tomato paste</span><br />
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1/4 t chipotle chili powder</span><br />
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">salt and pepper</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444; font-family: "Times New Roman"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Saute onions in butter, in medium saucepan, until softened. Add garlic, cook for 1 minute. Add beans, half fill the can with water and add to pan. Add in tomato paste, chili powder. Add salt and pepper to taste. Bring to a boil, then let simmer until mixture thickens slightly.</span>Abbyhttp://www.blogger.com/profile/17466902911974492940noreply@blogger.com1tag:blogger.com,1999:blog-5241340495636780231.post-56564251403940702692012-08-04T12:30:00.002-07:002012-08-04T12:30:58.835-07:00<h2>
The Best Potatoes EVER!</h2>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Roasted potatoes are everywhere.<span style="mso-spacerun: yes;"> </span>I always think they sound great – but, they
never deliver.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
About a year ago I tried them again with fingerling potatoes
and roasted garlic olive oil and obviously salt and pepper.<span style="mso-spacerun: yes;"> </span>They were very good, but still missing something.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I have always been intrigued by the idea of making <a href="http://www.epicurious.com/recipes/food/views/Creme-Fraiche-106036"><span style="color: blue;">crème fraîche</span></a>
so I tried it.<span style="mso-spacerun: yes;"> </span>So easy.<span style="mso-spacerun: yes;"> </span>Just heavy whipping cream and buttermilk in
glass jar sitting on your counter for 2 days or less.<span style="mso-spacerun: yes;"> </span>It tastes so good and I tried dipping a
roasted potato in it.<span style="mso-spacerun: yes;"> </span>Very good.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
But, when you add lemon juice, green onions and salt and
pepper, it is potato nirvana.<span style="mso-spacerun: yes;"> </span>I like it
so much I would make the side for every meal.<span style="mso-spacerun: yes;">
</span>Every time I ask “Why is this so damn good?”</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Try it, you will be in potato heaven too.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkJgce1SDogm3uUu7s1GHPTHDMgKw34_KpRwvAdW4ZxCmNqRuCAGWIP-p-G-O5eLT-J9P1gyXMHs-zl72MfVUNj-QS394gZdJcmaAt40ve2vIYh1MkDvIBRcf-qbcoHclvQlLWFDUTLNG/s1600/IMG_0844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkJgce1SDogm3uUu7s1GHPTHDMgKw34_KpRwvAdW4ZxCmNqRuCAGWIP-p-G-O5eLT-J9P1gyXMHs-zl72MfVUNj-QS394gZdJcmaAt40ve2vIYh1MkDvIBRcf-qbcoHclvQlLWFDUTLNG/s320/IMG_0844.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Cut potatoes (I like fingerling or small red and yukon gold) into bite sized pieces, toss with some roasted garlic olive oil, salt and pepper. Then roast at 400F until they are browned and crisp, turning once or twice. And use parchment paper to line your pan. They won't stick and they will crisp up better.</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
To make the dipping <span style="color: black;">crème fraîche use about 1 cup of the crème, 1T of lemon juice, 1 thinly sliced green onion or some chives. Salt and pepper to taste.</span></div>Abbyhttp://www.blogger.com/profile/17466902911974492940noreply@blogger.com0tag:blogger.com,1999:blog-5241340495636780231.post-9277584254625754102012-07-31T18:11:00.001-07:002012-07-31T18:11:57.724-07:00<strong>PIZZA PERFECTION</strong><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Today I transcended my pizza making skills of almost 30
years.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
Most of my friends love my homemade pizza.<span style="mso-spacerun: yes;"> </span>I make the dough, grate the cheese, and make
my secret sauce.<span style="mso-spacerun: yes;"> </span>But I have never been
happy with my crust after baking.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I have buttered the edges out of the oven, tried adding an
egg yolk to the dough mixture, grilled in right on the grates of a grill,
cooked it on a pizza stone in the oven, but never figured out why I never got
the chewy crust I was looking for.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
All the chef’s magazines offer stones to grill on your
grill.<span style="mso-spacerun: yes;"> </span>I had an extra one and thought,
hey, why not toss it on the grill and try it.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
The first time was an absolute disaster.<span style="mso-spacerun: yes;"> </span>I preheated the grill and stone as hot as my
Weber grill goes – 700 degrees F.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
The first pizza came out all right.<span style="mso-spacerun: yes;"> </span>Nice crust, chewy, like a pizza oven.<span style="mso-spacerun: yes;"> </span>I was thrilled.<span style="mso-spacerun: yes;"> </span>Then I made my husband’s favorite, bbq
chicken.<span style="mso-spacerun: yes;"> </span>It burned to a crisp in minutes
and was inedible.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I spent hours researching the best way to cook on a
stone.<span style="mso-spacerun: yes;"> </span>NEVER let the grill heat up past
550F was my conclusion.</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
The pizzas today came out like a pizzeria fire oven had
cooked them.<span style="mso-spacerun: yes;"> </span>I don’t think I will ever
make pizza any other way again.</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvzCw54ICTDw3IiSHBEttci-6SRRupsRW888EnBFLAzjlbdufZvYlSIae2pBi7hpO_LnOkm8wtjc4OWEIDN4lzXogCfaAvW-wqFK8xnc0x-OIS-2qw67yF9WevoOTrWwIzpcT-79Wrxsl/s1600/IMG_0838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvzCw54ICTDw3IiSHBEttci-6SRRupsRW888EnBFLAzjlbdufZvYlSIae2pBi7hpO_LnOkm8wtjc4OWEIDN4lzXogCfaAvW-wqFK8xnc0x-OIS-2qw67yF9WevoOTrWwIzpcT-79Wrxsl/s320/IMG_0838.JPG" width="239" /></a></div>Abbyhttp://www.blogger.com/profile/17466902911974492940noreply@blogger.com0tag:blogger.com,1999:blog-5241340495636780231.post-30212756381532597982012-07-30T10:55:00.005-07:002012-07-30T10:57:04.191-07:00<strong>DINNER PARTY FOR 11</strong><br />
<br />
Last night I hosted a dinner party for 3 people I have never met and my husband's mom, sister and aunt. And I only had one days notice to plan and cook.<br />
<br />
It turned out to be a more pleasant evening than I was anticipating - except of the decimation of my Rogue Dead Guy.<br />
<br />
This menu may be a little trickier, but it's worth it. The Artichoke Leek and Taleggio Tart is my published recipe.<br />
<br />
For a beer recommendation, it would be, strangely, a Rogue Dead Guy.<br />
<br />
<strong>Baby Greens with Mango and Goat Feta</strong><br />
<strong><img alt="" src="http://www.paintingsbyrita.com/images/Mango%20Salad.jpg" /></strong><br />
3C baby greens or baby spinach<br />
1/2 mango peeled and diced<br />
1/4 red onion thinly sliced<br />
1/4C goat feta crumbled (you can use regular feta if you can't find the goat version)<br />
Dressing<br />
1/4C honey balsamic vinegar<br />
1/4 olive oil<br />
1T honey mustard<br />
1/4t black sea salt<br />
Toss all salad ingredients together. To make dressing, combine the salt, vinegar and mustard. Slowly whisk in the olive oil. Add to salad.<br />
<br />
<strong>Artichoke, Leek and Taleggio Tart</strong><br />
<strong><img alt="" src="http://www.paintingsbyrita.com/images/Tart.jpg" /></strong><br />
Tart Crust<br />
2C all purpose flour<br />
1/2t dried thyme<br />
1/2t dried parsley<br />
1t kosher salt<br />
8oz cream cheese, cubed<br />
3T heavy cream<br />
Combine flour, salt, thyme and parsley in a food processor. Add the cheese and pulse until the mixture looks like small peas. Add cream 1T at time until the mixture forms a ball. Press flat onto a piece of plastic wrap and chill for 30 minutes. Roll out pastry dough and press into a large tart pan. Place in freezer for at least 15 minutes. You can wrap and freeze up to a week.<br />
Filling<br />
8 strips of bacon diced<br />
3 leeks, white and light green parts only, thinly sliced<br />
3oz Taleggio cheese cut into 1/4 inch cubes<br />
half can of whole artichoke hearts sliced<br />
2T grated fresh parmesan<br />
1/4C heavy cream<br />
2 eggs beaten<br />
salt and pepper to taste<br />
Heat oven to 400 degrees. Cook bacon until crisp in a large non stick skillet. Remove bacon with a slotted spoon. Add leeks to the bacon fat and cook until tender, about 5 minutes at medium heat. Meanwhile, combine the rest of the ingredients in a large bowl. Add bacon and leeks to the mixture. Pour into tart shell and bake for 30 minutes or until golden brown.<br />
<br />
<br />
<strong>Grilled Flat Iron Steak</strong><br />
<strong><img alt="" src="http://www.paintingsbyrita.com/images/Flat%20Iron%20Steak.jpg" /></strong><br />
1 2-3 lb flat iron steak<br />
Marinade<br />
1/4c apple balsamic vinegar<br />
2T olive oil<br />
3 cloves of garlic chopped<br />
1t good smoked salt<br />
1/2t chopped capers<br />
1T whole grain mustard<br />
Mix all ingredients together and pour over steak in glass dish or a ziploc bag. Marinate at least 2 hours or overnight. Remove meat from marinade and grill for about 5 minutes on each side depending on the thickness of the steak.<br />Abbyhttp://www.blogger.com/profile/17466902911974492940noreply@blogger.com0tag:blogger.com,1999:blog-5241340495636780231.post-16286876961387674412012-07-25T04:29:00.000-07:002012-07-25T04:29:51.466-07:00BILLY'S CHICKEN AND BLACK BEAN NACHOS<br />
<br />
I won't be making anything exciting or new today (I am taking my friend dinner for her birthday). So I thought I would share a recipe that my husband and brother go nuts over. In fact my brother, Bob, thought I should open a pub after trying these.<br />
<br />
<br />
<strong>Billy's Chicken and Black Bean Nachos</strong><br />
1 boneless skinless small chicken breast cut into small pieces<br />
1T cajun seasoning<br />
2T canola oil<br />
1/2 green bell pepper chopped<br />
1/2 jalapeno finely chopped<br />
1/2 yellow or white onion chopped<br />
1/2 can drained and rinsed black beans<br />
4C good thick tortilla chips<br />
1/3C grated sharp cheddar<br />
1/3C grated asadero cheese or monterey jack<br />
1/4C sour cream<br />
3T chopped green onions. <br />
<br />
<a href="http://www.paintingsbyrita.com/images/stories/nachos%20after.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="nachos after" border="0" height="274" src="http://www.paintingsbyrita.com/images/stories/nachos%20after.jpg" width="350" /></a>Toss raw chicken with cajun seasoning. Heat canola oil over medium heat, add peppers and onions, cook until starting to soften. Add chicken and cook about 5-7 until cooked through. Add black beans. Remove from heat.<br />
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Move rack to a low position in the oven. Heat the broiler. Pile chips onto an ovenproof plate or cookie sheet. Top with chicken mixture and then the cheeses. Place under the broiler for about 3 minutes. Watch to make sure cheese doesn't brown, just melts. Remove from oven and top with sour cream and green onions.<br />
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<em>Bill's beer recommendation - Victory Brewery's Golden Monkey</em>Abbyhttp://www.blogger.com/profile/17466902911974492940noreply@blogger.com0tag:blogger.com,1999:blog-5241340495636780231.post-77501350757753008382012-07-24T13:23:00.000-07:002012-07-24T14:09:54.600-07:00THE LOVE OF DUCK FAT<br />
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So this is my first entry.<span style="mso-spacerun: yes;">
</span>I’ll tell you why I’m starting a food blog. I submitted one of my recipes to the Cooking Club of America magazine and it was published in the April/May 2011 issue.<span style="mso-spacerun: yes;"> </span>My mom thought I should start a blog, so here I am. </div>
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Now, let me say, I love
duck fat fries, I love potatoes sautéed in duck fat.<span style="mso-spacerun: yes;"> </span>However, I am not fond of the smell of heated
duck fat.<span style="mso-spacerun: yes;"> </span>It smells like roasting turkey
and I don’t like turkey.<o:p></o:p></div>
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There are a lot of foods that don’t smell that great cooking
or right out of the fridge.<span style="mso-spacerun: yes;"> </span>I would like
to know who had the guts to try them the first time.<o:p></o:p></div>
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Tonight I made <a href="http://www.epicurious.com/recipes/food/views/Braised-Chicken-Breasts-on-Creamy-Leeks-104631"><span style="color: blue;">braised
chicken with creamy leeks</span></a> and potatoes in duck fat with thyme and
garlic.<span style="mso-spacerun: yes;"> </span><br />
<br />
Sautéed Duck Fat Potatoes with
thyme and garlic<o:p></o:p><br />
Makes 4 servings<o:p></o:p><br />
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3 lbs of russet potatoes cubed, 1 inch<o:p></o:p></div>
5T rendered duck fat<o:p></o:p><br />
1t chopped fresh thyme<o:p></o:p><br />
2 cloves minced garlic<o:p></o:p><br />
Salt and pepper to taste<o:p></o:p><br />
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Heat duck fat over medium heat in a large skillet.<span style="mso-spacerun: yes;"> </span>Add potatoes, cover and lower heat
slightly.<span style="mso-spacerun: yes;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYFi26jT8CNk5Ua1gOlMlJSHoAlwyPYF1fzJNzEqXrbZNw_95kdyGmBNBjgMNZ3rBTZNaT9Vm2UftBhM_9GX5VH6ogQxAQGnMA9YDW7-SE1XvfvkhTpn4H9fL7EiTCzhaV4-HUXlY_wze/s1600/Duckfatpotatoessoftened.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYFi26jT8CNk5Ua1gOlMlJSHoAlwyPYF1fzJNzEqXrbZNw_95kdyGmBNBjgMNZ3rBTZNaT9Vm2UftBhM_9GX5VH6ogQxAQGnMA9YDW7-SE1XvfvkhTpn4H9fL7EiTCzhaV4-HUXlY_wze/s320/Duckfatpotatoessoftened.jpg" width="320" /></a></div>
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Cook covered until potatoes
soften.<span style="mso-spacerun: yes;"> </span>Increase heat to medium, tossed
potatoes occasionally as they brown.<span style="mso-spacerun: yes;">
</span>When they brown to your taste, add thyme and garlic and sautée for 2-3
minutes more.<span style="mso-spacerun: yes;"> </span>Add salt and pepper to
taste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvx4FnLPWBR-Q7Fmmn5lleqM2u7HhmgOHy_frEwfMhRNTNg_KXoAVjr5DqhuGcTpf6_50-8tyQ_idzoS3GkW2KK3aJmLDdHC8G6V0mDH6cUth3_UXdPEao3Beo1mL8Wl0XEVqtbVoPQru/s1600/DuckFatPotatoesdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvx4FnLPWBR-Q7Fmmn5lleqM2u7HhmgOHy_frEwfMhRNTNg_KXoAVjr5DqhuGcTpf6_50-8tyQ_idzoS3GkW2KK3aJmLDdHC8G6V0mDH6cUth3_UXdPEao3Beo1mL8Wl0XEVqtbVoPQru/s320/DuckFatPotatoesdone.jpg" width="294" /></a></div>
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Plate with chicken breasts.<o:p></o:p></div>
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<br /></div>Abbyhttp://www.blogger.com/profile/17466902911974492940noreply@blogger.com0