This spicy potato and chicken dish will surely get your taste buds dancing and can be adapted to use any meat you wish.
NEEDED
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 tablespoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 1/2 cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste
MAKE IT!
1.Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
2.Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.
May 25, 2011
Buffalo Chicken Sloppy Joes
Posted by dotcomkari at 4:32 PM Labels: main course 0 comments
NEEDED
2 tablespoons extra-virgin olive oil
2 pounds ground chicken
1 onion, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
3/4 cup chicken stock
1/4 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
6 ounces Neufchatel cheese, softened
8 ounces shredded Cheddar cheese, or more to taste
8 hamburger buns, split
1/2 cup crumbled blue cheese
Make Them!
1.Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
2.Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.
2 tablespoons extra-virgin olive oil
2 pounds ground chicken
1 onion, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
3/4 cup chicken stock
1/4 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
6 ounces Neufchatel cheese, softened
8 ounces shredded Cheddar cheese, or more to taste
8 hamburger buns, split
1/2 cup crumbled blue cheese
Make Them!
1.Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
2.Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.
Southwestern Egg Rolls
Posted by dotcomkari at 4:23 PM Labels: appetizers, side dishes 0 comments
An assortment of traditional Southwestern-style ingredients are wrapped inside small flour tortillas and deep fried.
Needed:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Make them! Eat Them!
1.Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2.Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3.Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4.Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5.Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6.In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Needed:
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Make them! Eat Them!
1.Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2.Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3.Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4.Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5.Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6.In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
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