Share Your Recipe

Chicken Avocado Melt

Posted in American Food, Sandwich

2 Chicken breast halves

1 tb Cornstarch

1/2 ts Cumin, ground

1/2 ts Garlic salt

1/2 Egg; lightly beaten

1/2 tb Water

3 tb Cornmeal

1 1/2 tb Oil

1/2 Avocado; peeled, sliced

3/4 c Cheese, monterey jack;

-shredded 1/4 c Sour cream; divided

1/8 c Onion, green, tops only

1/8 Pepper, red bell; chopped Tomatoes, cherry Parsley sprigs Skin and bone chicken breasts.

On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350?F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper.
Email This Recipe Email This Recipe Print This Recipe Print This Recipe
AddThis Social Bookmark Button

Mike’s Texas Chili - Southern Style

Posted in American Food, Beef

3 lb Ground beef

1 lb Ground pork

1/2 tb Bacon fat or

5 Precooked strips of bacon

Crushed 1/8 c Sugar

1/8 c Dark brown sugar

1 tb Beef soup base

1/2 t Instant coffee or

1/2 c - real coffee

1 c Chopped celery

1 t Thyme

2 ts Salt

1 t Cummin seed

1 t Garlic, powder or minced

1 tb Cocoa

2 Bay leaves

1 t Cilantro

1/2 tb Mexican oregano

1 t Tabasco or

1 t Cayenne pepper (+/-to taste)

3/8 c Chili blend

2 tb Paprika

1 cn V-8 juice, (48 oz. ea)

1 c Chopped onion

1/2 c Green and red peppers,

Chopped 1 cn Stewed tomatoes (16 oz. ea)

Brown pork and beef, and drain very well. Add all ingredients to large crock pot and cover. Cook on high for 4 - 6 hours or low for 8 - 12 hours. The longer it cooks, the thicker it gets. Cubed roast or steak may be substitiuted for the ground meat. NOTE: This can be cooked on top of the stove. Brown pork and beef, then cook onions until they become limp. Add all of the other ingredients first. Cook and mix for 5 minutes add meat last Cover and cook on low for at least 4 hours. Stir every 10 to 15 minutes.
Email This Recipe Email This Recipe Print This Recipe Print This Recipe
AddThis Social Bookmark Button

Spicy Southern Barbecued Chicken

Posted in American Food, Main Dishes

5 Tbsps tomato paste (3 ozs)
1 tsp ketchup
2 tsps honey
1 tsp molasses
1 tsp Worcestershire sauce
4 tsps vinegar, white
3/4 tsp cayenne pepper
1/8 tsp black pepper
1/4 tsp onion powder
2 cloves garlic, minced
1/8 tsp ginger, grated
1 1/2 lbs chicken, skinless (breasts, drumsticks)

1. Combine all ingredients except chicken in a saucepan.
2. Simmer for 15 minutes.
3. Wash chicken and pat dry.
4. Place chicken on a large platter.
5. Brush chicken with 1/2 of sauce mixture.
6. Cover with plastic wrap and marinate in refrigerator for 1 hour.
7. Place chicken on a baking sheet lined with aluminum foil and broil for 10
minutes on each side to seal in juices.
8. Turn oven down to 350° F, and add the remaining sauce to the chicken.
9. Cover the chicken with aluminum foil and continue baking for 30 minutes.

Email This Recipe Email This Recipe Print This Recipe Print This Recipe
AddThis Social Bookmark Button

Chicken Gumbo

Posted in American Food, Main Dishes

1 tsp vegetable oil
1/4 cup flour
3 cups low-sodium chicken broth
1 1/2 lbs chicken breast, skinless and
boneless, cut into 1-inch strips
1 cup white potatoes (1/2 lb), cubed
1 cup onions, chopped
1 cup carrots (1/2 lb), coarsely chopped
1/4 cup celery, chopped
1/2 medium carrot, grated
4 cloves garlic, finely minced
2 stalks scallion, chopped
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 tsps hot (or jalapeño) pepper
1 cup okra (1/2 lb), sliced into 1/2-inch pieces

1. Add oil to a large pot.
2. Heat pot over medium flame.
3. Stir in flour.
4. Cook, stirring constantly, until
flour begins to turn golden brown.
5. Slowly stir in all the broth using a wire whisk and cook for 2
minutes. The mixture should not be lumpy.
6. Add all ingredients except okra.
Bring to a boil, then reduce heat and let
simmer for 20 to 30 minutes.
7. Add okra and let cook for 15 to 20 more minutes.
8. Remove bay leaf.
9. Serve hot in a bowl or over rice.

Email This Recipe Email This Recipe Print This Recipe Print This Recipe
AddThis Social Bookmark Button

Vegtable Stew

Posted in American Food, Soups

3 cups water
1 cube vegetable bouillon, low sodium
2 cups white potatoes, cut in 2-inch strips
2 cups carrots, sliced
4 cups summer squash, cut in 1-inch squares
1 cup summer squash, cut in 4 chunks
1 15-oz can sweet corn, rinsed and drained
(or 2 ears fresh corn, 1 1/2 cups)
1 tsp thyme
2 cloves garlic, minced
1 stalk scallion, chopped
1/2 small hot pepper, chopped
1 cup onion, coarsely chopped
1 cup tomatoes, diced

(Add other favorite vegetables such as broccoli, cauliflower, etc.)

1. Heat water and bouillon in a large pot and bring to a boil.
2. Add potatoes and carrots to the broth and simmer for 5 minutes.
3. Add the remaining ingredients except for the tomatoes and continue
cooking for 15 minutes over medium heat.
4. Remove 4 chunks of squash and purée in blender.
5. Return puréed mixture to pot and let cook for 10 minutes more.
6. Add tomatoes and cook for another 5 minutes.
7. Remove from flame and let sit for
10 minutes to allow stew to thicken.

Email This Recipe Email This Recipe Print This Recipe Print This Recipe
AddThis Social Bookmark Button

« Previous Entries