Archives for posts with tag: chicken

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Source is http://www.centexcooks.com/savory-cheesecake/

Ingredients

  • 1 cup grated Parmesan
  • 1 cup Hatch Green Chile Tortilla Chips
  • 1-2 tablespoon olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • Salt and pepper
  • 1 3/4 pounds cream cheese, at room temperature
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (or more)
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1 cup grated Swiss cheese
  • 1 pound cooked shredded chicken (or crab!)
  • 1/2 cup chopped parsley

Instructions

  1. Heat oven to 350.
  2. Process together Parmesan and tortillas until fine crumbs form. Press the mixture into the bottom of a 9-inch greased springform pan.
  3. In a large saute pan, heat the olive oil. Add onions and peppers. Season with salt and pepper. Cook until onions are translucent.
  4. Using an electric mixer, beat the cream cheese, paprika, and cayenne until smooth. Add a little salt, then add the eggs, one at a time, beating well after each one. Beat in the cream. Stir in Swiss, sauteed vegetables, chicken (or crab), and parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
  5. Remove from the oven and allow to cool. This is good warm, room temperature, or cold.
  6. Keep refrigerated.
  7. It’s good served with chopped hard boiled eggs and chopped green onion.

Source is http://www.centexcooks.com/savory-cheesecake/

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Ingredients

For the Salsa Chicken

  • 1 lb. boneless and skinless chicken breasts
  • 1 Tbs. taco seasoning
  • 1 cup Medium Honey Roasted Chipotle Salsa

For the Cheesecake

  • 1 jar (16 oz.) Medium Honey Roasted Chipotle Salsa (divided for salsa chicken, cheesecake batter, and serving as noted)
  • 2 Tbs. cornmeal
  • 24 oz. cream cheese, softened
  • 2 eggs
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 cup chopped green onions
  • 1 4 oz. can diced green chiles
  • 2 cups chopped salsa chicken (recipe above)
  • 1 cup shredded cheddar cheese
  • Garnishes (extra shredded cheese, chopped green onions, cilantro, diced tomatoes, sliced avocados, extra salsa)

Instructions

For the Salsa Chicken

Preheat oven to 375.

Place chicken breasts in a small baking pan. Sprinkle taco seasoning over chicken breasts, coating on both sides. Pour 1 cup of salsa over the top of the chicken.

Bake for 30 minutes, or until chicken is baked through.

Once baked, remove from oven, cool, and chop chicken finely.

For the Savory Cheesecake

Preheat the oven to 325.

Grease the sides and bottom of a spring form pan. Sprinkle cornmeal over the sides and bottom of the pan, removing any excess cornmeal.

Beat together the cream cheese, eggs, 3 Tbs. salsa, garlic powder, and cumin until smooth.

Stir in the chiles, green onions, and chicken until all ingredients are well-mixed.

Pour the cheesecake batter into the pan. Sprinkle the cheddar cheese over the top of the batter.

Bake 55-60 minutes, or until the edges of the cheesecake are set, and the middle only has a slight jiggle. Cool the cheesecake completely on a wire rack before removing the sides of the spring form pan and removing cheesecake to a serving platter.

Chill until ready for service.

Source is http://jcocina.com/savory-cheesecake-a-texasbrew-feature-giveaway/

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Ingredients:

1 sheet puff pastry, thawed
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 sweet onion, diced
1 cleaned and trimmed leek, sliced
1/3 cup chopped carrots
1/4 cup chopped celery
2 garlic cloves, minced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups low-sodium chicken stock
1 cup lowfat half and half
1.5 pounds yukon gold potatoes, cut into 1/2 inch chunks
1/2 cup frozen peas
1/2 cup frozen corn

Directions:

Preheat oven to 425 degrees F.

Heat a large pot over medium heat and add olive oil and butter. Stir in onions, carrots, celery, leeks, salt and pepper, tossing to coat, then let cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds, then stir in flour. Stir well to distribute the flour throughout the vegetables and coat them, then cook for about 3-5 minutes, stirring to create somewhat of a roux and thickening agent. Most of the flour will stick to the vegetables, but you do want it to turn a slightly golden color and smell a bit nutty. (ha… that sounds interesting.)

At this point, use a biscuit cutter (or even a knife) and cut 12 “biscuits” out of your thawed puff pastry sheet. Place them on a baking sheet (brushing with some beaten egg if desired) and bake for 10-12 minutes, or until golden brown.

Add in potatoes, chicken stock and half and half to the soup, stirring and allowing the mixture to come to a bubble. Reduce heat to medium low, add in chicken, peas and corn and cover, simmering for 10-15 minutes. Taste and season with more salt and pepper if needed. Serve with puff pastry on top!

Note: you can definitely use heavy cream or regular half and half (it will probably be even more delicious) in place of the low fat half and half. you can also use a mixed corn + peas blend if you have one, I just happened to have separate bags of organic peas and corn, which is why I separated them. you can also cube the chicken instead of shredding. finally, to reheat, add to a saucepan and add a little liquid (I do a bit of both stock/half and half or milk) and heat over low heat, stirring.

Source is http://www.howsweeteats.com/2012/12/chicken-pot-pie-soup/

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Lucky J’s Waffles

• 2 cups all-purpose flour
• 1 tsp. salt
• 1 Tb. baking powder
• 3 large eggs
• 1/4 cup vegetable oil
• Vegetable oil spray (optional)

Combine the flour, salt and baking powder in a mixing bowl and whisk to mix. Place the eggs, oil and 1 cup of water in a large mixing bowl and whisk to combine. Whisk in dry ingredients, adding up to 1/2 cup more water until the batter has a loose consistency. Let the batter rest for 15 to 20 minutes.

Coat a waffle iron with vegetable oil spray. Pour about 1/2 cup of the batter into the waffle iron and cook the waffle until both sides are golden brown but not crisp, about 5 minutes. Repeat with remaining batter.

IN waffle taco:

  • add 2 breaded, fried chicken breasts using your favorite recipe
  • 2 slices of swiss cheese
  • 3 slices of bacon
  • drown with maple syrup and drizzle the sriracha sparingly
  • fold and enjoy!

Source is: http://www.luckyjs.com/menu/ and http://trailerfooddiaries.blogspot.com/2010/09/recipe-lucky-js-breakfast-waffle-taco.html