Friday, September 12, 2014

Southwest Chicken Casserole





INGREDIENTS:
  • 2 tbl olive oil
  • 4 or 5 cubed chicken breast
  • 1 large onion diced
  • 1 pk taco seasoning
  • 1 can black beans rinsed and drained
  • 2 cans sweet corn drained
  • 1 jar sliced jalapeƱos 
  • 1 can black olives. if whole slice
  • Cajun seasoning to taste
  • salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 cup salsa
  • 1 cup shredded Mexican style cheese
  • 1 large bag tortilla chips

Seasoned chicken

DIRECTIONS:                                                                                                                          
Cube chicken and season with salt, pepper, cajun seasoning, garlic powder and some of the taco seasoning.
Cook chicken in a large skillet with the olive oil until it is fully cooked. Before they are complete add the diced onions and cook until tender.
Add remaining taco seasoning, corn, beans, olives, salsa and a little water.
Cook on low for about 15 minutes.
Prep 9x13 baking dish with spray or olive oil. Crush some of the chips and make a small layer on the bottom.
Carefully cover with chicken mixture Add enough cheese to cover the top and then cover with crushed chips.
Bake in oven at 350 degrees for 10 minutes. Add remaining cheese to the top and continue cooking until cheese is melted.

Top with sour cream and salsa.


                                                   








I didn't slice the olives.

Sunday, August 10, 2014

ROAST BEEF SANDWICHES W/ French Dip

Prep time:  
Cook time:  
Total time:  
Serves: 8
INGREDIENTS
  • 1 medium yellow onion
  • 1 (15 oz) can low-sodium beef broth
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp creole or dijon mustard
  • 3 cloves garlic, roughly chopped
  • 1 Tbsp fresh or dried Thyme
  • 1Tbsp fresh Basil
  • 1 Tbsp lemon zest
  • 3 lb boneless chuck shoulder roast ("English" roast), trimmed
  • Season with salt, pepper and a cajun spice
  • french bread
  • provolone cheese

DIRECTION


1. Slice the onion into ¼-inch rings and layer in the bottom of the crock pot. To the 
    crock pot, add the beef broth, soy sauce, Worcestershire sauce, mustard,thyme, 
    basil and garlic.
2.Trim the meat of visible fat, season both sides of the roast and place on top of the onions.
3.Cook on low 7-8 hours. Remove roast to a cutting board and let stand for 1
    10 minutes. Slice thin against the grain and return meat to the crock pot to
    cook an additional few minutes, or up to 1 hour.
4. Toast the french bread until it gets a little crispy. Top the bottom half with meat, 
    onions, and a slice of cheese. Serve sandwiches with small bowls of jus for dipping.

   I made homemade french bread.


Bread out of the oven ready to be sliced.


Beef resting for 15 minutes




Sunday, March 31, 2013

Drunkin Chicken


Cooking time: 1.5 hours
Ingredients
1 4-pound whole chicken
Olive oil or other vegetable oil. I use Cajun Blast garlic spray. http://www.cajunblast.com/garlic.asp
1 opened, half-full can of beer, room temperature
1 sm Onion
1 Tbsp Kosher salt
2 Tbsp Garlic & onion powder
2 Tbsp Cajun season
1 Tbsp Black pepper

Prep and Cooking
1) Prepare your grill for indirect heat put the coals on one side of the grill, leaving another side free of coals.

2) Peel onion and put into cavity as far up as possible. Rub the chicken all over with olive oil. Sprinkle seasonings all over the chicken.

3) Use half can of beer.  If you want, you can put some seasoning inside beer can. Put the chicken on to the open can, so that the chicken is sitting upright. Place the chicken on the side of the grill not over the coals, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.



4) After an hour, check the chicken and refresh the coals if needed. Using a meat thermometer inserted into the thickest part of the thigh reads 160°F - 165°F. A 4 lb chicken will usually take around 1 1/2 hours. If you don't have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife juices will be clear not pink when done.

5) Remove the chicken. Beer and can will be hot. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can.