Parmesan Baked Pork Chops
4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder
On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake uncovered at 350 degrees for 40-45 minutes.
This works best if you flip 1/2 way through, or bake on a rack in the pan, so both sides are crispy.
Source: Janet's Appalachian Kitchen
31 de enero de 2017
Three Ingredient Chicken
Sweet and Savory
Need: 2 packets Dry Italian Dressing Mix
1/2 Cup Brown Sugar
6-8 Chicken thighs (You can use any chicken pieces, skin on)
Preheat oven to 350 deg.
Line a metal rimmed baking sheet or pan with foil.
Place brown sugar and seasoning packets in a large Ziploc freezer bag and shake to mix.
Add chicken pieces to bag and coat.
Place chicken pieces on pan skin side up.
Bake for 35 minutes for thighs, longer for thicker breast pieces or until juices run clear.
CROCK POT TERIYAKI PORK TENDERLOIN
2 tablespoons olive oil
2 pounds pork tenderloin
1/2 cup teriyaki sauce
1 cup chicken broth
1/4 cup brown sugar
4 cloves garlic, chopped
3 fresh red chile pepper, finely chopped
1/2 large onion, sliced
1/4 teaspoon black pepper
Heat the olive oil in a skillet over medium-high heat.
Brown tenderloins on all sides, about 10 minutes.
Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl.
Stir in garlic, red chile pepper, onion, and black pepper.
Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture.
Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing.
If desired, spoon liquid over slices when serving.
Recipe and Photo Courtesy ofwww.chefronlock.com
30 de enero de 2017
1 lb. ground beef
1/2 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. Italian bread crumbs
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
1/4 C. parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping
In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping. Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours. Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf. Mine was about 2" thick.
FROM Janet's Appalachian Kitchen
Chicken and Broccoli Stir Fry
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli
2 teaspoons cornstarch
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)
Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
Sylvia's Two-Ingredient Pork Chops
5-6 thick bone-in pork chops
2-3 envelopes dry Italian Dressing Mix (I used Good Seasons)
Rinse pork chops and pat dry.
Open packets of dressing mix into shallow bowl.
Lightly coat pork chops on both sides with dressing mix.
Heat skillet electric griddle to medium. Spray with nonstick spray or lightly coat with olive oil
Grill pork chops for 6 minutes on each side (this will vary depending on thickness of chops). Cook until internal temp of 145-150 degrees.
These are awesome and tasty.
Note: Please don't add salt; the Italian dressing has plenty!
29 de enero de 2017
Baked Pork Tenderloins
1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)
4 garlic cloves, quartered/sliced/slivered
1/4 cup soy sauce
2 tablespoon country dijon mustard (whole grain mustard)
K4 tablespoon honey
2 tablespoon fresh orange juice
1 tablespoon finely chopped fresh rosemary or Herbs de Provence
freshly ground pepper, to taste
3 tablespoon olive oil
Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. Spray a 9x13 baking dish and place tenderloins inside.
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.
Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking...Poor marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
CROCKPOT CINNAMON APPLE PORK TENDERLION
1 Pork Tenderloin
3 teaspoons cinnamon...
1 teaspoon nutmeg
5 Golden Delicious Apples
1 red onion
Slice tenderloin along the entire cut of meat diagonally. Into each slice insert a slice of apple. You will have extra apple slices.
Combine cinnamon and nutmeg. Sprinkle some in the bottom of your crockpot.
Put your tenderloin in the crockpot. Sprinkle the remaining cinnamon and nutmeg mixture over the tenderloin. Squeeze honey over the length of the tenderloin. Take your remaining apples and cover the meat in the crockpot. Cook on Low for 8 hours.
Low Carb Southern Fried Chicken
3 to 6 cups vegetable oil (more or less depending on pot used)
1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breast
1/4 cup heavy cream or water
2 1/3 cups soy flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
Preheat oven to 350 degrees F.
Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns. It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately.
Cook's Note: Soy flour is made from toasted soybeans and has already been "cooked." Therefore it has a tendency to brown faster than plain flour when frying. Try this same breading for onion rings, baked pork chops, okra, mozzarella sticks, mushrooms, onion rings and eggplant.
28 de enero de 2017
Crock Pot Sweet Garlic Chicken
4-6 chicken breasts
1 cup packed brown sugar......
2/3 cup vinegar (can use apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.
Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles.
Upside Down Baked Potatoes
3 tablespoons melted butter
3 tablespoons grated parmesan cheese
2 medium potatoes
Preheat oven to 400 degrees.
Pour melted margarine in 8x11 baking dish.
Sprinkle Parmesan cheese over melted butter.
Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture.
Bake for 30-35 mins or till tender.
Courtesy of food.com
Chicken with Sun-Dried Tomato Cream Sauce
Yield 8 servings
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve chicken immediately, garnished with basil, if desired.
27 de enero de 2017
Crock Pot Salisbury Chicken
Photo by Lorinda Fleming
8 chicken thighs or 4 breast
1 can sliced mushrooms, drained
1 small onion, sliced
1 packet onion soup mix
1/4 tsp. black pepper
3 Tbsp. milk
1 1/2 c. chicken broth
2 Tbsp. ketchup
1 tsp. mustard
2 tsp. dried parsley
To Thicken For Gravy:
4 Tbsp. corn starch
1/4 c. tap water
Put first nine ingredients into crock pot and stir well.
Place chicken on top and give a stir to coat chicken with liquid mixture.
Cook 4-6 hours on low or 3 hours on high. Remove chicken from cooker once they are done and no longer pink inside.
Combine water and cornstarch together. Slowly pour into cooker and blend well with a wire whisk until completely incorporated. Allow the gravy to cook a few minutes until it is thickened.
Add chicken back and toss in gravy to coat it well. Serve with mashed potatoes and veggies as desired.
TIP: Remove skins to reduce fat in gravy
Icebox Lemon Pie
1 Graham Cracker Pie Crust
2 boxes of low fat cream cheese
1 (14 oz) can of fat free Sweet & Condensed Milk
4 small lemons (juiced and zested)
1 tub of fat free cool whip
First step is very important - Beat the cream cheese until fluffy. Stir in sweet and condensed milk. Stir in lemon juice and zest and whip cream.
Pour into the graham cracker crust.
Put in fridge for at least 2 hours til set and cold.
Three Envelope Roast
1 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package ranch dressing mix
1 (.75 ounce) packet dry brown gravy mix
1 (3 pound) boneless beef chuck roast
Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.
Lemon Baked Chicken
1 1/2 lbs chicken breasts, with bone
2 tablespoons margarine or 2 tablespoons butter...
3 teaspoons soy sauce
1/2 cup lemon juice
2 teaspoons lemon zest
1 garlic clove, crushed
1 tablespoon oil
1 To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use.
2 Toss chicken in the seasoned flour. Grease a large ovenproof dish and arrange chicken in a single layer. Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes.
3 Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally.
4 Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.
26 de enero de 2017
Jilly's Stuffed Bell Peppers
6 Bell Peppers Green and Red (capsicum)...
1/2 Lb. Lean ground beef (250g mince beef)
1/2 Lb. Italian sweet sausage (250g pork mince)
1 cup cooked Rice
1 TB.Italian Seasoning
Salt & Pepper to taste
1) can Italian style tomatoes
1) small can mushrooms ( drained).
1/2 cup shredded cheddar/jack cheese
1/2 cup tomato sauce
Fill pot with water and bring to a boil. Wash, stem and remove seeds from peppers. Place them in the boiling water and push them down to the bottom of the pot. Boil for 15-20 minutes ( uncovered) until peppers are soft.
While peppers are boiling brown meats, onion, S&P, and Italian Seasoning. Once meats are brown and no longer pink, Pour tomato Sauce, tomatoes, rice, and mushrooms to the meat mixture and stir gently. Simmer on low for 15-30 minutes.
Line dish with aluminium foil, and spray with pam. Add peppers to dish and begin scooping meat mixture inside each pepper until it's filled to the top. Leave enough room to add the cheese later.
Bake at 350F/175C uncovered for 20 minutes or until you can see the edges turn a little brown. Remove peppers and add cheese to the top of each one. Place back in the oven until cheese is melted completely, about 15 minutes depending on your oven.
I let mine sit for 10 minutes before serving. Enjoy!!
Sweet and Spicy WRAPPED CHICKEN
2 chicken breasts
1 cup pineapple habanero salsa
1/2 cup brown sugar
6 slices bacon
2 tablespoons oil
Place chicken in baking dish. Preheat oven to 350. Mix salsa and 1/4 brown sugar. Put bacon slices into mixture, then wrap bacon around breasts. Pour excess sauce over and cover with remaining brown sugar. Place oil in baking dish to make sure brown sugar doesn't stick to bottom of pan. Cook chicken for 45 mins- flipping chicken once in the middle of cooking.
Note: try mixing the salsa and brown sugar into cream cheese and stuff the chicken breasts.
3 pounds lean ground beef
1 can (15 ounces) tomato puree
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 1/2 ounces) condensed French onion soup with beef stock
3/4 cup water
1 bag (28 ounces) frozen O'Brien potatoes with onions and peppers, thawed
4 medium carrots, diced (2 cups)
1 teaspoon salt
1-2 cups shredded cheddar cheese
25 de enero de 2017
Teriyaki Slow Cook Ribs
Falls off the bone good!
Forget bbq sauce or messy condiments -- this recipe is sooo easy anybody can make this! A total no-fail one pot recipe!
Pork short ribs
Pepper (to taste)
Adobe (by Goya, sprinkle to taste)
Teriyaki sauce (drizzle, but don't drown the ribs!)
Sprinkle condiments and drizzle teriyaki sauce over ribs to cover evenly. No need for salt at all, and do not drown the ribs in teriyaki sauce, just drizzle over evenly -- cover and set for low in crock pot for 4-6 hours! That's it and it literally soaks up all the flavors and seals it in! No mess, no fuss!
Cover and cook on high for 4 hours OR Low for 6 hours.
This is for about 1 or 2 servings
1 tsp Coconut oil for cooking
1 onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
2 tomatoes, chopped
5 cooked chicken strips (leftover chicken)
1/2 tsp Italian seasoning
salt and pepper to taste
In frying pan, heat up coconut oil.
Add onions, stir and cook about 2 minutes.
Add green and yellow peppers and cook about 2 minutes.
Add tomatoes, Italian seasoning, salt, and pepper, and cook about 3 minutes, stirring regularly.
Last add cooked chicken and cook for a few more minutes.
Healthy Quinoa Chicken Curry Bowls
- 1 tablespoons olive oil
- 1 cup diced onions
- 1 lbs. boneless skinless chicken thighs (breasts are also good)
- 2 tablespoons curry paste
- 2 teaspoons garam masala (cumin or roasted coriander are also good)
- 1 tablespoon ginger paste
- 3 cloves garlic
- 2 cups tomato puree
- 2 cups chicken broth
- 3 cups diced eggplant (peel removed)
- 3 cups diced fresh tomatoes
- 1 cup uncooked quinoa
- toppings: crushed almonds, rice, noodles, cilantro, green onions, almond butter
- Heat the olive oil in a deep pan over medium high heat. Add the onions and saute for 2-3 minutes until soft and fragrant. Add the chicken, curry paste, garam masala, ginger, and garlic. Stir fry for another 3-5 minutes to get the chicken pieces browned.
- Add the tomato puree, broth, eggplant, tomatoes, and quinoa. Cover and smmer for 15-20 minutes (check the quinoa package for cook time - mine was a sprouted quinoa that cooked in 15 minutes). When it's done, it will look like the picture above - sort of like a stew.
- When the chicken and quinoa are both cooked through, serve in big bowls topped with ALL THE THINGS. We like rice, cilantro, green onions, and crushed almonds for crunch.
Super Easy Skinny veggie crockpot lasagna
- (2) 24 ounce jars or cans of Italian tomato sauce (see notes)
- 9 thick lasagna noodles with wavy edges (mine were called bronze cut)
- 24 ounces part-skim ricotta cheese OR cottage cheese
- 3-4 cups chopped vegetables of choice (I used kale)
- 2 cups shredded Mozzarella or Provolone cheese
- Parmesan cheese for topping
- fresh parsley for topping
- Spray the crockpot with nonstick cooking spray. Spread ½ cup tomato sauce to the bottom so the noodles don't stick.
- Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking - not a big deal. Cover with about one third of the ricotta, veggies, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.
- Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don't do this it will probably be more like lasagna soup - still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.
24 de enero de 2017
6 ounces chorizo sausage
8 (6 inch) corn tortillas
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterrey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa
Prep 5 m
Cook 10 m
Ready In 15 m
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper.
Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot.
Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Mexican Breakfast Lasagna
10 ounces cherry tomatoes, chopped small
2 tablespoons fresh cilantro, chopped
1 medium jalapeño pepper, chopped small
2 teaspoons red onion, chopped small
1 tablespoon fresh lime juice
Freshly ground black pepper
12 large eggs, scrambled
1 tablespoon unsalted butter
10-12 flour or corn tortillas
10 ounces cheddar cheese, grated
Quick and easy corn salsa
In a medium bowl, add the cherry tomatoes, cilantro, jalapeño and red onion, mix.
Add the lime juice and a dash of salt and pepper to taste.
Mix well and set aside for the flavors to combine.
In a mixing bowl, whisk the eggs, salt and pepper.
Heat a skillet over medium low heat and add the butter.
When the butter is melted pour in the beaten eggs and stir.
Continue to stir the eggs until they are at the required doneness. I would recommend the eggs be slightly under done because they will be baked in the oven.
Remove the eggs from the heat.
Take a 8 x 8 casserole dish and butter the bottom.
Take a flour tortilla and line the bottom of the dish. Make sure the entire area is covered. Break the tortillas if needed to get an even coverage.
Spread 1/3 of the eggs over the tortillas.
Sprinkle with 1/3 of the grated cheddar.
Add 1/3 of the corn salsa.
Add another layer of tortilla.
Spread another 1/3 of the eggs.
Sprinkle with another 1/3 of the cheddar.
Spread 1/3 of the corn salsa.
Sprinkle with cheddar.
Add the last layer of tortilla, the rest of the eggs, the rest of the corn and finish so the top layer is cheddar cheese.
Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
Allow to cool before cutting so it can set and makes it easier to slice.
Serve with the tomato salsa and your favorite sides.
80 gramos de pechuga de pollo sin hueso y sin piel
2 chiles guajillos
1 chile de árbol
2 dientes de ajo
8 tortillas de maíz
2 cucharadas de crema
1 rama de epazote
1 rama de cilantro
1/2 taza de aceite vegetal
pimientas al gusto
sal al gusto
Limpie 80 gr de pechuga de pollo, que no tenga ni piel ni huesos y póngala en una cacerola. Cubra la pechuga de pollo con agua e incorpore 1/2 cebolla, 1 diente de ajo y sal al gusto. Hierva el agua a fuego alto, tape la cacerola y deje el pollo cociendo en el agua hirviendo por 20 minutos.
Corte 8 tortillas de maíz en triángulos, al finalizar reserve. Vierta aproximadamente 1/2 taza de aceite vegetal en una sartén, de tal manera que tenga una capa de aceite de aproximadamente 2 cm de altura. Caliente el aceite a 180º C. Ponga los triángulos de tortilla que quepan en la sartén y fríalos por unos 2 minutos, hasta que estén dorados; muévalos regularmente con unas pinzas. Transfiera los triángulos de tortilla (totopos fritos) a servitoallas para que se sequen. Repita los 2 pasos anteriores con los triángulos de tortillas restantes, al finalizar reserve.
Para la salsa roja, remueva las semillas y las venas de 2 chiles guajillo y de 1 chile de árbol. Ponga los chiles en una cacerola, también incorpore 2 jitomates. Cubra estos ingredientes con agua y hiérvala a fuego alto. Deje los ingredientes cocer en el agua hirviendo por unos 4 minutos, hasta que los chiles se suavicen. Transfiera los chiles y los jitomates a una licuadora, también agregue 1/4 de cebolla, 1 diente de ajo, pimienta al gusto. Licúe muy bien estos ingredientes, al finalizar reserve. Verifique que el pollo esté bien cocido, su color debe de ser blanco por fuera y por dentro. Sino cuézalo por más tiempo. Saque el pollo de la cacerola y deshébrelo; al finalizar reserve.
Caliente en la cacerola a fuego medio 1 cucharada de aceite vegetal. Ponga en la cacerola la salsa que se preparó, 1 rama de epazote y sal al gusto. Mezcle los ingredientes y hierva la salsa a fuego alto. Cuando hierva reduzca a fuego medio y cueza la salsa por unos 3 minutos, hasta que se espese un poco; mueva ocasionalmente. Reduzca a fuego bajo, ponga en la cacerola los totopos fritos que doró e intente mezclarlos con la salsa (no los rompa). Cueza los totopos por unos 3 minutos, hasta que la salsa tenga una consistencia muy espesa; mueva ocasionalmente. Al finalizar reserve.
Para decorar, corte finamente 1/4 de cebolla y 1 rama de cilantro; al finalizar reserve. Descarte la rama de epazote que puso en los chilaquiles. Sirva los chilaquiles y agrégueles 2 cucharadas de crema, la cebolla que picó, espolvoree 2 cucharadas de queso fresco molido y el cilantro que cortó.
Units: US | Metric
1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 (1/4 lb) boneless skinless chicken breast
Preheat oven to 400 degrees.
In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
Arrange on nonstick baking sheet.
Bake until chicken is cooked through, 20-25 minutes.
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Enchilada Sauce/ Red Chile Sauce
1 – large onion peeled
3 – garlic cloves peeled
3 – ounces new mexico dried chile
3 – ounces california dried chile
1 – large dried passilla chile
3 – tablespoons salt
7 – cups water
In a big pot add water, 2 tablespoons of salt, all chiles, onion, and garlic cloves. Bring to a boil. Boil for 20 minutes. Water will turn dark brown.
Remove chiles and garlic cloves from water. Discard onion. Do not discard water, you will be using it in the next step. Remove stems from chiles, then add to a blender along with 2 cups of water from the pot, garlic cloves, and a tablespoon of salt. Blend for 2 minutes.
Once blended get a big bowl and add 1/2 cup of water from pot into the bowl, then take the blended chile and put through a strainer. It will be thick. Add a little bit of water from pot to chile strainer and scrape with a spoon. Use up to 3 cups of water for the entire process. It’s time consuming but your enchilada sauce will be clean and super tasty. Set to the side.
10 corn tortillas (cut into triangle pieces)
1 1/2 cups vegetable oil
1/3 cup onion (diced)
1 cup red chile or red enchilades sauce*** (RECIPE IN NEXT POST)
1/4 cup sliced black olives
2 cups grated jack or pepper jack cheese
pinch of oregano
1/2 cup crumbled queso fresco
salt to taste
Cut tortilla into triangles pieces.
In a large frying pan over a medium flame add vegetable oil and allow it to get hot.
Fry triangle pieces til crisp about 3 minutes on each side. You’ll need to do this in batches.
Remove each batch from oil, and drain tortilla crisps on a paper towel lined plate.
Discard most of the oil from frying pan, leave a tablespoon of oil in pan.
Over a medium flame add onions to frying pan and saute for 4 minutes.
Add tortilla crisps back into the pan with sauted onions and mix to combine.
Pour red chile sauce on top of tortillas and mix till all tortilla crisps are covered in red sauce.
Lower the flame to simmer. Then add olives to tortillas and red chile. Mix again.
Sprinkle grated cheese and oregano on top of tortillas and cover the pan with a lid for 5 to 10 minutes or until the cheese fully melts.
Sprinkle crumbled queso fresco on top.
Add salt to taste.
Serve hot with a sunny side up egg, a side of sour cream, and avocado.
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Vegetable oil for frying
12 6-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish
To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.