Thursday, March 5, 2009
Relating back to an earlier post on Rush Limbaugh...
...I guess someone from across the aisle agrees with me. Maybe instead of wanting President Obama to fail so much, Rush should consider doing something for his on-life-support, pretty-much-failed party.
Monday, March 2, 2009
Recipe: SW Chicken for tacos, quesadillas and enchiladas
Chet is from Texas and really misses Houston's taquerias and Tex-Mex restaurants. Though I am from Maryland, I, like all Indian people, share his love for all things SW, Tex-Mex, authentic Mexican, etc. And I really like margaritas ;)
We don't eat red meat in our house, but we do try to get our protein in everyday and the following recipe is one we make just about every week. This chicken recipe can be used for tacos, quesadillas and not-so-authentic enchiladas (I will pass along a recipe for those later) and freezes well, too. Its sort of a kitchen-sink recipe, so feel free to make substitutions on the vegetable and bean front. My cousin Purva asked I post this recipe as she is a big fan and is always calling me when she makes it at home because she invariably forgets an ingredient!
Ingredients:
1 lb ground chicken (you can use turkey, too)
1 can black beans, drained and washed
1 cup frozen corn kernels
1 cup of baby portabella mushrooms (any kind will do really)
1 red bell pepper
1 medium sweet onion
1 jalapeno (seed it if you don't like spice, if you like it hot, add an extra one and have some Corona handy!)
3-4 cloves of garlic
1 14 oz can diced tomatoes, no salt added
spices**:
2 tbsp cumin
1/2 tsp coriander (dried cilantro)
2 tbsp onion powder
2 tbsp chili powder
1 tbsp garlic powder
1 tsp black powder
1 tsp Mexican oregano (you can find this just about anywhere, but make sure its the Mexican variey, it just jives with these flavors better)
salt, to taste
a pinch of lime juice
optional: add a smoked adobe or chipotle pepper if you want a smokier, heavier flavor. Just soften dried chilis in water for 20-30 minutes, remove the seeds and add in with the remaining seasoning. I often fish the dry chilis out at the end to avoid any added heat, but to add the flavor.
** you can just use a taco seasoning packet or two if you have a brand you really like, but I prefer to add my own spices and season to taste. The ready made packs tend to have a lot of salt in them and can vary in freshness.
In a large skillet, sautee the onions, garlic and jalapenos over med heat until the onions are clear. Add the chicken and run a turner through the meat 2-3 times to break it up and turn it over frequently but avoid moving it around too much b/c it will get chewy/overcooked. Once the chicken is almost cooked, add the beans, corn, mushrooms, tomatoes and bell pepper. Allow the whole mixture to heat through at medium heat and add the spices. Cook for an additional 4 minutes, or until the beans are cooked all the way through and remove from the heat.
This mixture makes anywhere from 8-10 servings, depending on how you use it. Don't worry if you have left overs, just freeze them!!!
Also, I don't personally drain the nominal fat from the chicken or the tomatoes because I like the mixture to be saucy. You can of course drain the excess liquid as you cook, but the sauce will thicken after you remove the skillet from heat and will help keep the mixture juicy for use in quesadillas and enchiladas. Otherwise, the meat may dry out from baking and additional heat. It also allows for better freezing.
If you are a vegetarian, I suggest substituting the chicken for a can of pinto beans and a can of kidney beans. After you sautee the onions, garlic and jalapeno, add 1/2 cup of water and the three types of beans, rinsed and drained. Add a pinch of salt, as well. After about 3-4 minutes, run a turner through the mixture and give the beans a good "smash" if you like a softer mixture, add the remaining vegetables and follow the directions above.
We don't eat red meat in our house, but we do try to get our protein in everyday and the following recipe is one we make just about every week. This chicken recipe can be used for tacos, quesadillas and not-so-authentic enchiladas (I will pass along a recipe for those later) and freezes well, too. Its sort of a kitchen-sink recipe, so feel free to make substitutions on the vegetable and bean front. My cousin Purva asked I post this recipe as she is a big fan and is always calling me when she makes it at home because she invariably forgets an ingredient!
Ingredients:
1 lb ground chicken (you can use turkey, too)
1 can black beans, drained and washed
1 cup frozen corn kernels
1 cup of baby portabella mushrooms (any kind will do really)
1 red bell pepper
1 medium sweet onion
1 jalapeno (seed it if you don't like spice, if you like it hot, add an extra one and have some Corona handy!)
3-4 cloves of garlic
1 14 oz can diced tomatoes, no salt added
spices**:
2 tbsp cumin
1/2 tsp coriander (dried cilantro)
2 tbsp onion powder
2 tbsp chili powder
1 tbsp garlic powder
1 tsp black powder
1 tsp Mexican oregano (you can find this just about anywhere, but make sure its the Mexican variey, it just jives with these flavors better)
salt, to taste
a pinch of lime juice
optional: add a smoked adobe or chipotle pepper if you want a smokier, heavier flavor. Just soften dried chilis in water for 20-30 minutes, remove the seeds and add in with the remaining seasoning. I often fish the dry chilis out at the end to avoid any added heat, but to add the flavor.
** you can just use a taco seasoning packet or two if you have a brand you really like, but I prefer to add my own spices and season to taste. The ready made packs tend to have a lot of salt in them and can vary in freshness.
In a large skillet, sautee the onions, garlic and jalapenos over med heat until the onions are clear. Add the chicken and run a turner through the meat 2-3 times to break it up and turn it over frequently but avoid moving it around too much b/c it will get chewy/overcooked. Once the chicken is almost cooked, add the beans, corn, mushrooms, tomatoes and bell pepper. Allow the whole mixture to heat through at medium heat and add the spices. Cook for an additional 4 minutes, or until the beans are cooked all the way through and remove from the heat.
This mixture makes anywhere from 8-10 servings, depending on how you use it. Don't worry if you have left overs, just freeze them!!!
Also, I don't personally drain the nominal fat from the chicken or the tomatoes because I like the mixture to be saucy. You can of course drain the excess liquid as you cook, but the sauce will thicken after you remove the skillet from heat and will help keep the mixture juicy for use in quesadillas and enchiladas. Otherwise, the meat may dry out from baking and additional heat. It also allows for better freezing.
If you are a vegetarian, I suggest substituting the chicken for a can of pinto beans and a can of kidney beans. After you sautee the onions, garlic and jalapeno, add 1/2 cup of water and the three types of beans, rinsed and drained. Add a pinch of salt, as well. After about 3-4 minutes, run a turner through the mixture and give the beans a good "smash" if you like a softer mixture, add the remaining vegetables and follow the directions above.
Can someone please...
. . .remind Rush Limbaugh that he is NOT an elected official and therefore in NO position to tell Republican elected officials, or any elected official for that matter, what to do. He is a political commentator---so go ahead and comment Mr. Limbaugh, in your oxycontin-driven vitriolic stream of absurd, ugly (Mr. Steele's word, not mine) and nonsensical rants. But, keep the real thinking and decision making to those individuals we actually elected.
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