Ingredients:
3 c cubed chicken
1 c chicken stock
2 Garlic cloves (minced)
1 Shallot (minced)
1 c sliced mushrooms
1 1/2 c crushed tomato
1 c corn
1/4 c barbeque sauce
1 tbsp vinegar
1 tsp sugar
1 tsp chili powder
1 tsp hot mustard powder
1 1/2 tsp cumin
1 tsp Worcestershire sauce
1/2 tsp salt(optional)
1/4 tsp pepper
1 9 inch pie crust(for the top)
In a 4 cup measuring cup, or medium sized bowl, mix chicken broth, garlic, vinegar, sugar, chili/mustard powder, Worcestershire, salt and pepper. Fry mushrooms in garlic butter. When mushrooms are done, remove and drain. Sweat shallots in remaining garlic butter, for no more than one minute. Add shallots, mushrooms, tomatoes and barbeque sauce and corn to chicken broth. Line the bottom of a 9" deep dish pie plate with chicken. Sprinkle chicken with cumin. Pour tomato/chicken broth mixture over chicken. Cover with pie crust, and pinch edges of crust to the dish. Using a fork(or knife depending on preference) make holes in the crust. Bake for one hour at 350F Let cook at least 10 minutes before serving.
Friday, March 21, 2008
Sunday Egg Salad
Ingredients:
6 eggs
6-8 pieces of bacon, diced
1 c baby cremini mushrooms, diced
1 small shallot, diced
2 tbsp sun dried tomato, diced
1 c Miracle Whip
1 tbsp Dijon Mustard
1 tsp paprika
Salt/Pepper
Eggs:
Place eggs in cold water over medium high heat, no lid. When water starts to boil slowly, eggs are usually hardboiled. Chop eggs roughly.
Fry bacon to desired crispness. Remove and drain. Fry mushrooms in bacon fat. Remove and drain. If you don't like the texture of shallots, you can fry them slightly in the remaining fat. Mix all ingredients(-salt/pepper) in a large bowl. Spoon on to toast of your choice, add salt and pepper to taste.
6 eggs
6-8 pieces of bacon, diced
1 c baby cremini mushrooms, diced
1 small shallot, diced
2 tbsp sun dried tomato, diced
1 c Miracle Whip
1 tbsp Dijon Mustard
1 tsp paprika
Salt/Pepper
Eggs:
Place eggs in cold water over medium high heat, no lid. When water starts to boil slowly, eggs are usually hardboiled. Chop eggs roughly.
Fry bacon to desired crispness. Remove and drain. Fry mushrooms in bacon fat. Remove and drain. If you don't like the texture of shallots, you can fry them slightly in the remaining fat. Mix all ingredients(-salt/pepper) in a large bowl. Spoon on to toast of your choice, add salt and pepper to taste.
Wednesday, March 19, 2008
Quick Butter Chicken
Ingredients:
4 chicken breasts
1 can crushed tomatoes(28 oz, 796 ml)
Garlic(diced)
Cumin
Red Chili(sauce, or diced fresh)
Green chili(sauce of diced fresh)
Heavy Cream
Sour Cream
Tandoori Masala
Garlic(or olive) Oil
Cube chicken, and season with Tandoori, Cumin, and garlic oil(enough to cover the chicken, usually about 2 tbps for 4 chicken breasts) Allow to marinate at least one hour. Dice garlic and add to large heated pot. allow to sweat for a minute, then add marinated chicken. Cook chicken through, then add tomatoes, and chili's. Allow to simmer for about 5 minutes, then add cream and sour cream. All ingredients are to taste, excluding tomatoes. For a lighter, more tomato flavoured dish, use less cream and sour cream. Allow to simmer for another 5-10 minutes to allow flavours to mix. Serve over rice, with flatbread or naan.
4 chicken breasts
1 can crushed tomatoes(28 oz, 796 ml)
Garlic(diced)
Cumin
Red Chili(sauce, or diced fresh)
Green chili(sauce of diced fresh)
Heavy Cream
Sour Cream
Tandoori Masala
Garlic(or olive) Oil
Cube chicken, and season with Tandoori, Cumin, and garlic oil(enough to cover the chicken, usually about 2 tbps for 4 chicken breasts) Allow to marinate at least one hour. Dice garlic and add to large heated pot. allow to sweat for a minute, then add marinated chicken. Cook chicken through, then add tomatoes, and chili's. Allow to simmer for about 5 minutes, then add cream and sour cream. All ingredients are to taste, excluding tomatoes. For a lighter, more tomato flavoured dish, use less cream and sour cream. Allow to simmer for another 5-10 minutes to allow flavours to mix. Serve over rice, with flatbread or naan.
Monday, March 17, 2008
Taco-Meatloaf
Ingredients
1 lb ground beef
1 egg
2 slices crumbled bread
4 cloves garlic
1 large shallot
1/2 tbsp chili powder
1/2 tbsp cayenne
1/2 tbsp cumin
3 tbsp salsa
2 sun dried tomatoes
Mix all items together, and allow meat to sit in a bowl for at least one hour. Place in loaf pan, or form a loaf on a sheet pan, and cook for approx. 35-45 minutes. Top with grated Monterey Jack/Pepper Jack cheese, and crushed nacho chips, and broil until cheese melts. Serve with Nachos, Salsa, Sour cream and even a little Cheese Whiz.
1 lb ground beef
1 egg
2 slices crumbled bread
4 cloves garlic
1 large shallot
1/2 tbsp chili powder
1/2 tbsp cayenne
1/2 tbsp cumin
3 tbsp salsa
2 sun dried tomatoes
Mix all items together, and allow meat to sit in a bowl for at least one hour. Place in loaf pan, or form a loaf on a sheet pan, and cook for approx. 35-45 minutes. Top with grated Monterey Jack/Pepper Jack cheese, and crushed nacho chips, and broil until cheese melts. Serve with Nachos, Salsa, Sour cream and even a little Cheese Whiz.
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