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Neesy

Neesy

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May 24, 2012
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not_nadine said:
I just ran out and got Chili from Wendy's. I did. I am sure it is not Grandpa's , but I needed chili
Click to expand...
Can you make chili with boneless, skinless chicken breasts? I have no ground meat at the moment and now I have a hankerin' for some chili.
(I suppose if I had a meat grinder I could just grind up those chicken breasts :umm:
 
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blunthead

blunthead

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Grandpa

Grandpa

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Neesy said:
Can you make chili with boneless, skinless chicken breasts? I have no ground meat at the moment and now I have a hankerin' for some chili.
(I suppose if I had a meat grinder I could just grind up those chicken breasts :umm:
Click to expand...

I think you can make chili with about anything. If you want chicken, use chicken. How can it be any worse than the ground turkey I use?

And I've had some very tasty green chili with chicken. Confession time: I love green chili and have never mastered it. It's my one one of my many secret shames.
 
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Neesy

Neesy

#1 fan (Annie Wilkes cousin) 1st cousin Mom's side
May 24, 2012
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Winnipeg, Manitoba, Canada
blunthead said:
Chicken Chili Recipes - Allrecipes.com
Click to expand...
Thanks Blunt :biggrin2:
Grandpa said:
I think you can make chili with about anything. If you want chicken, use chicken. How can it be any worse than the ground turkey I use?

And I've had some very tasty green chili with chicken. Confession time: I love green chili and have never mastered it. It's my one one of my many secret shames.
Click to expand...

Okay - sounds good. I was originally going to do a Chicken a la King (honestly - I am not making this up) but chili sounds better.
 
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not_nadine

not_nadine

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Alexandra M

Alexandra M

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Double Chocolate Scones
2 cup all purpose flour 1/4 cup cocoa 1/2 cup white sugar 2 tsp. baking powder 3/4 tsp. baking soda 1/2 cup cold butter 1 large egg-beaten
3/4 cup buttermilk 1/2 c. chocolate chips 1 heaping cup of chocolate chunks - break up into pieces.
Preheat over to 375deg.F. Line a baking sheet with parchment paper. In large mixing bowl whisk together the flour, cocoa powder,sugar, baking powder and baking soda. With a pastry blender (or two knives) cut butter into flour mixture until butter is well distributed and mixture resembles coarse crumbs.
In a small bowl beat egg and buttermilk together. Add to flour mixture, stirring with a wooden spoon until well mixed. Fold in chocolate chips and chocolate pieces.
Sprinkle a cutting board lightly with flour. Turn dough out on cutting board and knead several times. Pat into a large oval about 1/2 inch thick.
Cut into triangles. Place on baking sheet and bake 18 - 20 minutes.
If you want a real British taste to them also add 1 tblsp. orange zest at the same time as the chocolate.
 
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blunthead

blunthead

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Asian Broccoli and Beef
Ingredients
2 1/4
pounds boneless beef chuck roast
1/4
cup reduced-sodium soy sauce
1/4
cup orange juice
1
tablespoon minced fresh ginger
2
cloves garlic, minced
1/8
teaspoon cayenne pepper
1/4
teaspoon toasted sesame oil (optional)
3
cups broccoli florets
2
tablespoons cold water
1
tablespoon cornstarch
1
tablespoon orange marmalade or 1 teaspoon finely shredded orange peel
1/3
cup dry roasted cashews, coarsely chopped
3
cups hot cooked cellophane noodles or black rice

Snipped fresh cilantro (optional)
Directions
  1. Trim fat from meat. Cut meat into 2-inch pieces. Place meat in a 4-quart slow cooker. In a small bowl combine soy sauce, 3 tablespoons of the orange juice, the ginger, garlic, and cayenne pepper. Pour mixture over meat in cooker.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, stir in sesame oil. If using low-heat setting, turn to high-heat setting. Add broccoli to cooker. Cover and cook about 15 minutes more or just until broccoli is tender.
  3. Using a slotted spoon, transfer meat to a medium bowl. Using two forks, break meat into smaller pieces. Add broccoli to meat in bowl; cover and keep warm.
  4. For sauce, strain cooking liquid through a fine-mesh sieve into a small saucepan. In a small bowl stir the water into cornstarch; stir into strained cooking liquid. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in orange marmalade and the remaining 1 tablespoon orange juice.
  5. Add cashews and about half of the sauce to meat mixture; toss gently to coat. Serve over hot cooked noodles. If desired, sprinkle with cilantro. Pass the remaining sauce.


Nutrition Facts
(Asian Broccoli and Beef)

  • Per serving:
  • 331 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 70 mg chol.,
  • 467 mg sodium,
  • 36 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
 
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not_nadine

not_nadine

Comfortably Roont
Nov 19, 2011
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Making tonite.

It started like this, you see... I was shopping on a budget. Chicken on sale. Then I spied a tub of portobellas for cheap cheap. Well, hell - what to make out of it? Marsella! But oh no, I now need wine, and I don"t drink anymore.
Got the wine anyway, tiny bottle that will evap out of the dish. So now my budget chicken dinner has gone fancy.
(I got my first paycheck today)

Num Num.



1043747.jpg


Chicken Marsala

Ingredients
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry
Directions
  1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

 
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not_nadine

not_nadine

Comfortably Roont
Nov 19, 2011
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139,785
Behind you
Tonight.

Chicken Fried Rice





    • 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
    • 2 eggs (more if desired)
    • 1/2 cup green peas
    • 1 medium onion, diced
    • 1 green onion, diced
    • Seasonings (add according to taste):
    • Light Soy Sauce
    • Oyster sauce
    • Salt
    • Pepper
    • Oil for stir-frying, as needed



    • Prep Time: 10 minutes
    • Cook Time: 10 minutes



    • Total Time: 20 minutes
PREPARATION

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.


Stir-fry the onion on high heat
for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the
green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).



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Can you tell that I finally went food shopping?


 
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