Wednesday, January 26, 2011
Hello everybody, it's been awhile! I hope your cooking creations have been going well. I wanted to come back with something I've never made before and here it is: Southwestern Chicken Chili. Now if you have hung around me long enough you have certainly tried my regular chili. I decide to try a different chili with a twist. I brought some into work and everyone loved it and asked for the recipe so here it is, enjoy!
• 1 1/2 cups shredded chicken- I boiled 3 chicken breast, cooled and shredded
• 32 oz chicken stock (low sodium)
• 1 corona beer-room temperature
• 1 large or 2 medium poblano pepper
• 1 cup frozen corn
• 16oz can fire roasted tomatoes
• 16oz can black beans-I made a large batch and added another can of pinto beans
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoon chili powder
• 1 tablespoon cilantro fine chop
• 1/2 a lime, juiced
• 7oz can fire roasted green chilis
• 1 jalapeno diced
• 1 serrano diced
• 1 habanero diced
Heat oil in chili pot to medium high and add onion; cook about 10 mins. Roast poblano pepper on grill, remove, place in bowl and seal to sweat skin off peppers. Peel skin, seed it and cut into 1/4 inch cubes. Add poblano peppers and garlic to pot; cook for another 2 mins. Add chicken, cumin, chili powder, stir for a min or two and then add room temperature corona. Let it cook, still on medium high for about 3 or 4 mins and be sure to scrap bottom of pot for any charred flavors. Stir in chicken stock, tomatoes, corn and beans.
In small food processor add green chilis, jalapeno, serrano, habanero and a touch of olive oil. Puree to a green sauce. This is where you can adjust the heat of your chili by using more, less or different peppers (seeds too if you dare). Slowly mix into the chili until its to your liking.
Let chili cook for about 1-1 1/2 hour stirring occasionally. About 15 mins before serving, add cilantro, lime juice and salt & pepper to taste. Garnish with mexican cheese and avocado slices.
Wednesday, September 15, 2010
This is as easy to make as it is easy to impress. My wife made this the other weekend and our kitchen smelled like a cinnamon roll (which is one of my favorites!) and I just couldn't resist to try these when they came out of the oven. You can serve them warm or refrigerate them after being cooked and serve them like a cheesecake... I personally prefer them warm. Enjoy!
Crescent Sopapilla Cheesecake
- 16 oz cream cheese, softened
- 2 (8 oz) packages of crescent rolls
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 stick butter, melted
Preheat oven to 350.
Open one package of crescent rolls and line the bottom of a lightly sprayed 9x13 baking pan to form bottom crust.
In a large bowl mix cream cheese, 1 cup sugar and vanilla until smooth and spoon out over the crescent crust. Take the second package of crescent rolls and spread to form top crust. Pinch perforated edges together where needed.
Mix the melted butter, cinnamon and 1/2 cup sugar and pour evenly over top crust.
Bake in the oven for 30-40 minutes, until the crescent dough turns golden brown. Remove from the oven and let cool. Can be served warm or refrigerated.
Sunday, September 12, 2010
There's nothing like some good BBQ with friends on a long weekend. This Labor Day we invited some friends over for a cookout; I made a brisket and the Poblano Corn Pudding (Casserole) and asked everyone else to bring a side dish. The brisket turned out delicious and the Dr. Pepper BBQ sauce made it melt in your mouth. Here's my recipe for a delicious BBQ sauce. Enjoy!
Dr. Pepper BBQ Sauce
- 3 cups Dr. Pepper
- 1 1/2 cups ketchup
- 1/4 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon hot sauce
- 4 cloves garlic minced
- 1/4 teaspoon allspice
- 1 1/2 teaspoon lime juice
- 1 teaspoon black pepper
- 1 teaspoon salt
Smash the garlic cloves with the flat side of a large knife, mash and smear mixture to a coarse paste.
Stir garlic paste, cola, ketchup, vinegar, Worcestershire, chili powder, black pepper, hot sauce and allspice together in a small saucepan. Bring to a boil, reduce heat and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, salt and season with black pepper and hot sauce, to taste.
I made this corn casserole last weekend for our Labor Day Cookout and boy, what a hit this was! Now I definitely can't take the credit for this one, I was watching Guy's Big Bite last week (one of my favorite among many cooking shows) and after he made this I had to completely redo my Labor Day Cookout menu. And so glad I did! I'm already planning on adding this to the Thanksgiving menu this year!
Poblano Corn Pudding (Casserole)
- 3 poblano peppers
- 3 tablespoons unsalted butter
- 1 yellow onion, diced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon fresh ground black pepper, plus more for seasoning
- 2 cups whole milk
- 3 eggs
- 3 tablespoons sour cream
- 1 cup grated sharp white Cheddar
- 4 ears corn, shucked and kernels removed, about 4 to 5 cups
- 4 tablespoons chopped fresh Italian parsley leaves
- 4 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cayenne pepper
- 2 cups panko bread crumbs (net wt 8oz.)
Preheat oven to 350 degrees F.
Put the poblano peppers over the flame of 1 of the burners on the stove to roast (I put them on the grill). Cook, turning often with tongs until all of the skin is blistered, about 15 minutes. Add the peppers to a bowl and cover with plastic wrap to steam for about 15 more minutes. When the peppers are cool enough to handle, transfer to a cutting board, peel the skin off, remove the seeds and stems, dice, and set aside.
Heat 1 tablespoon of the butter in a medium saute pan over medium heat, add the onions and the salt and red pepper. Cook until the onions are translucent, about 5 minutes, and then set aside to cool.
Heat the milk in a small saucepan just until it starts to simmer, about 3 minutes.
In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper, to taste.
Add the mixture to a 9 by 13-inch buttered baking dish and set aside.
Put the remaining 2 tablespoons of butter in a medium saute pan over medium heat and add the panko. Toss to coat the bread crumbs and season with salt and pepper. Pour the bread crumbs over the pudding and bake in the preheated oven until the bread crumbs are golden, the pudding is set and bubbling around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and serve.
Saturday, September 4, 2010
Check out some of my easy recipes that will be perfect for a Labor Day cookout:
Monday, August 30, 2010
With Labor Day weekend just around the corner I decided to make a new burger recipe. So using some of my favorite ingredients (avocados, peppers, onions) I came up with an easy to make Green Chili Burger and Roasted Rosemary Potatoes. My wife and I loved these so much that I made the burgers and potatoes again the next day!
Green Chili Burger
- 1 lbs ground sirloin 90/10
- 4 oz can fire roasted green chilies
- 1 tablespoon Worcestershire sauce
- 1/2 cup Rice Krispies
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp salt and pepper
- 2 small avocado's
- red onion thinly sliced for topping
- 4 whole wheat buns
- 4 slices pepper jack cheese
Combine sirloin, green chilies and Worcestershire sauce in mixing bowl. In small food processor, add Rice Krispies, garlic powder, onion powder, chili powder, salt and pepper, and blend. Add the Rice Krispies mix to sirloin and mix.
Make four patties or in my case I like a big burger, so I made 3 patties. Press your thumb in the middle of the patties before grilling to help make the burger not plump up in the middle while cooking. Start grilling the patties.
Slice the avocado and red onion. Toast the buns on the grill. After you flip the burger, place the red onions on top of the burgers and continue to cook. When burgers are to desired temperature place the avocado's on and then add the pepper jack cheese. Close the grill so cheese can melt and then remove from gill. My wife added mayo to her burger and I added BBQ sauce.
Roasted Rosemary Potatoes
- 4 or 5 red skin potatoes
- 2 cloves of garlic, chopped
- 2 springs of rosemary, slightly chopped
- 1 tbsp vegetable oil
- salt and pepper to taste
Preheat oven to 425 degrees. Cut each potato into 10-12 pieces as similar as possible in size and place in a bowl. Add the remaining ingredients and mix.
Place potatoes on non-stick baking sheet and cook in the oven for about 15 minutes. Take the potatoes out and flip them; put back in the oven for another 10 - 15 minutes until they become soft all the way through.
Wednesday, August 25, 2010
Wow, this summer has definitely flown by! Unfortunately, plans for my blog came second to our summer plans of traveling, birthdays and other prior arrangements that the boss makes (I just do what I'm asked). I know many have been asking for new recipes and posts and I promise to keep this more updated as things are starting to finally settle down. Keep the requests coming!
I'm definitely excited that fall is just around the corner and most importantly football season is about to start. And with football season comes tailgating, NFL Sunday with our friends ... and of course none other than my infamous chili (recipe coming soon!). I also have a few other tricks up my sleeve for the coming weeks, so in the words of the newest Bengals player... get your popcorn ready!
But before fall officially starts, I'd like to add a recipe for an Oriental Chicken Salad that my wife and I actually made a few weeks ago. This recipe comes from my mother in-law and is ALWAYS a huge hit. Whether it's for a party, dinner or a lunchtime snack ... it's sure to keep you coming back for more.
Oriental Chicken Salad
- 1 head of iceberg lettuce
- 3 boneless, skinless chicken breasts
- 1 8 oz. bag of sugar snap peas
- 1 red pepper, diced
- 3 stalks of celery, diced
- 1 bunch of green onions, chopped
- 1 4 oz. can of water chestnuts, drained
- 1 can of mandarin oranges, drained
- 1 2.5 oz. bag chopped walnuts
- 1 can of crunchy chinese noodles
- 2 tsp salt
- 1/3 cup sugar
- 1/2 tsp pepper
- 1/3 cup vinegar (I used red wine vinegar with a touch of balsamic)
- 3/4 vegetable oil
Mix all dressing ingredients in small bowl. Use 1/3 of the dressing mixture to marinate the chicken while making salad.
Chop and clean lettuce and put into a large mixing bowl. Add snap peas, red pepper, celery, green onions, water chestnuts, mandarin oranges, walnuts and crunchy chinese noodles.
Preheat oven to 375 degrees. Take chicken out of marinate and place in baking dish; bake in oven for 15-20 mins or until completely cooked. Remove from dish and set aside to cool. Once cooled shred the chicken and add to salad. Add about half the dressing and toss. If needed, add more dressing, it's up to you how wet you like it.
**if making for a later date or small portions keep noodles, oranges, walnuts and dressing separate until ready to eat.