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Post by Aish on Jan 8, 2014 21:14:12 GMT -5
White Chicken Chili
2 b/s chicken breasts 1 TBSP unsalted butter 5 cloves garlic, minced 1 (32oz) box chicken broth 2 (15.5 oz) cans white beans, rinsed and drained 2 c water 1 1/2 c medium salsa verde 1 (10 oz) can fire roasted tomatoes and green chiles 1/2 tsp Mexican oregano 1/2 tsp cumin 1/4 tsp basil 1/4 tsp smoked paprika 1/8 tsp white pepper 2 TBSP chopped fresh cilantro
Sautee minced garlic in butter in bottom of soup pot 3 minutes. Chop chicken breast and add to pot, browning lightly. Dump in next 5 ingredients, stir and simmer 45 minutes. Add spices, stir and simmer 10 minutes.
Serve with shredded Monterey Jack cheese, corn bread, and pickled jalepenos.
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Post by Aish on Feb 2, 2014 14:45:27 GMT -5
Roasted Achiote Chicken and Vegetables with Aioli
Roasted Achiote Chicken w/ Aioli
3 TBSP achiote paste 4 tangerines, zested and juiced 8 garlic cloves, minced 1 tsp cumin 2 tsp chili powder 8 chicken leg quarters (connected thighs and legs) 2 lbs fingerling potatoes 1 small butternut squash 1/2 red onion, sliced 1/2 c. mayonnaise 2 tsp chili garlic sauce
Dry blend: 1/2 tsp sea salt, 1 tsp garlic powder, 1 tsp ground white pepper, 2 tsp tangerine zest, 1TBSP fresh chopped parsley
Extra Virgin Olive Oil
Mix achiote paste, garlic, cumin, chili powder, 1/2c. tangerine juice, and 2 TBSP zest in a blender. Rub all over chicken (wear gloves) and refrigerate overnight.
Heat oven to 450° F. Wash potatoes and cut into 2 inch pieces. Cut butternut squash into 1 inch cubes. Toss squash, potatoes, and onion with a drizzle of olive oil and season well with dry blend. Season chicken with dry blend and arrange on top of vegetables. Cover tightly with foil and bake for about 30 minutes. Remove foil and bake another 30 to 40 minutes until skin is brown and crisp.
Aioli: Mix 1 TBSP tangerine juice and 2 tsp zest with mayonnaise and chili garlic sauce. Serve on the side.
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Post by Aish on Nov 24, 2014 15:59:45 GMT -5
Banana Bread Bars
1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 3-4 ripe bananas, mashed 2 tsp. vanilla extract 1 tsp rum extract 1 c. all purpose flour 1 c. buckwheat flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts
Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 3 tbsp. milk
Directions: Heat oven to 375 degrees. Grease and flour 15x10-inch jelly roll pan. In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas, vanilla and rum extracts. Add flours, baking soda, salt, and blend for 1 minute. Stir in walnuts.
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
For frosting: heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
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