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 jalapeños 
• 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.

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.

Cajun Boiled Drunken Chicken

Quartered with onion ready for a plate

1 whole chicken
1/2 can of beer
crab boil
1 small onion
1 BBQ pit
favorite BBQ rub

Eggplant add to the pit

Wash chicken and add your favorite rub and let stand in cool place for 2 or 3 hours. I add honey to mine before adding the rub.

See onion. I force it into the neck

Cut small onion in half. Push into neck area to allow the crab boil steam to stay inside. Place chicken on beer can rack or just on the can. Be careful it will fall over with just a can.

Start the charcoal and once the coals are ready place chicken off to the side using indirect heat for about 3 hours or until the thigh reaches 180 degrees.

Almost ready

We add rice dressing to this meal with fresh tomatoes and grilled eggplant.

Good Eats

Rice dressing or as we call it Dirty rice

Grilled eggplant

Orange Chicken

Ingredients:

Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Preparation: 
Forgot to add I marinate the chicken for 3 or 4 hours is a sweet soy sauce and orange juice mixture

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Cashew Chicken

 Tami and the kids wanted another meal cooked outside on the wok.

Ingredients:

2 lbs boneless & skinless chicken breast (cut into small cubes)
1 cup cashew nuts
1 green bell pepper, (cut into small square pieces)
5 or 6 slices ginger
1 onion (cut into small square pieces)

1 package stir fry vegetables

Marinate:

1 teaspoon baking soda

2 teaspoon corn starch
2 teaspoon rice wine

Sauce:

1 tablespoon shrimp sauce
3 teaspoon soy sauce 

6 tablespoons water
3 dashes white pepper powder
2 teaspoon sugar
2 teaspoon rice wine

3 teaspoon sesame oil
Salt to taste

Method:

1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 2 tablespoons of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 2 tablespoons of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the cashew nuts and do a few quick stirs then the vegetables.
8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice. (I made a nasi goreng (fried rice) to go with it)