Wednesday, February 24, 2010

Smoky BBQ Orange Chicken Sandwiches

1 tablespoon olive or vegetable oil, 1 turn of the pan, plus some for drizzling
1 small onion, chopped
3 chipotle peppers (smoky hot peppers) in adobo sauce, found in cans in Mexican foods section
1/2 cup ketchup, eyeball it
1/4 cup orange juice concentrate
1 orange, zested and cut into wedges, for garnish
1 cup chicken broth
4 boneless, skinless chicken breasts
Vegetable oil, for drizzling
Grill seasoning or salt and freshly ground black pepper
Romaine lettuce
Sliced red onions
4 crusty rolls, split, toasted and buttered

Preheat a grill pan or griddle pan over medium high heat.

Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.

Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.

To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken.

Fried Rice

2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauce  Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.


Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve

Mexican Lasagna

This is very good!  I accidentally used HOT enchilada it made it waaay too spicy for my taste but it'd be very, very good if I had used regular.  So unless you love HOT make sure to use mild! :)  Also it makes a enough to feed 20 people.  So I cut everything in half and cooked it in a 13x9 pan!

Unprepared Rice
6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
4 whole (to 8) Tomatoes (up To You)
2 whole (to 3) Onions (up To You)
8 cloves (to 14 Cloves) Of Garlic (up To You)
Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
1 can (to 2 Cans) Black Or Pinto Beans (up To You)
3 pounds Lean Ground Beef
2 jars (16 Ounce) Salsa Verde
Flour Tortillas
3 packages (16 Ounces) Mexican Cheese Blend
1 jar (16 Ounce) Enchilada Sauce
3 cans Corn, Drained
Sour Cream, to taste
Cilantro, to taste

Preparation Instructions

Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste. Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined. Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.

Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.

Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected. Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer. Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly. Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.

Bake at 375ยบ for 25-35 minutes until cheese has melted and begins to brown a bit.


Cheesy Mac

This one if Paula Deen's and it's SOOOOOOO GOOOOOD!
You will need:
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired