Fajita Marinade

From Cook's Illustrated

• Chicken  
• 1/4cup vegetable oil
• 2tablespoons lime juice
• 4garlic cloves, peeled and smashed
• 1 1/2teaspoons smoked paprika
• 1teaspoon sugar
• 1teaspoon salt
• 1/2teaspoon ground cumin
• 1/2teaspoon pepper
• 1/4teaspoon cayenne pepper
• 1 1/2pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

1. FOR THE CHICKEN: Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes. Heat oven to 200 degrees.

1. 4. Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
2. 5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with spoonful of vegetable mixture, cilantro, and Spicy Pickled Radishes. Serve with lime wedges.

MaMa Coon's Marinade

(makes enough to marinade 12 chicken breasts)
1 can pineapple juice
2 C soy sauce
1/2 C brown sugar
2 Tbls sesame oil
2 Tbls garlic, chopped
2 Tbls. ginger root, pressed

Mix in a gallon ziploc and let marinade for a couple of hours.

Move chicken to grill or pan and brown on each side for a few minutes. Place in glass baking dish, pour marinade in bottom of pan, add a little water to cover 1/2 of chicken, cover with foil and cook in 350 oven for 25 minutes or until cooked through.

Bubba's Enchiladas

Bubba's enchiladas

 

2 lbs. boneless chicken breast

4 Tbl unsalted butter

1 Lg White onion finely chopped

1 lb fresh spinach

3 C sour cream

2 (4oz) cans of chopped green chiles

1 tsp. cumin (more or less depending on how hot you want it)

1/4 C. milk

6 oz. monterey jack cheese

 

1. Poach chicken breasts 15-20 min. until done. Cool and shred

2. Melt butter and saute onions until tender

3. Steam spinach- reserve 1/2 cup of liquid- let cool - chop coursely

4. combine milk, sour cream, onion, spinach, chiles, cumin, liquid salt to taste.

5. save 1/2 mixture/sauce. mix the other half with the shredded chicken

6. Fill tortillas, place in pan seam side down in buttered 9x13 pan

7. Cover all tortillas with 1/2 of the shredded cheese, the with remaining sauce, then remaining cheese.

8. Bake at 350 in oven

Cinnamon Muffins

Ingredients:
1/4 C + 2 Tbs butter
1/4 C + 2 Tbs sugar
1/2 tsp vanilla
1 egg
3/4 C + 2 Tbs flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 C sour cream

Toppings:
1 1/2 tsp cinnamon
1/4 C sugar

Directions:

1. preheat oven to 375 
2. in a large bowl cream wet ingredients
3. in a Different bowl sift together dry ingredients
4. mix the two bowls together 
5. ONLY MIX UNTIL SMOOTH
6. Spray muffin pan with non-stick spray of choice
7. put in one scoop of batter into each of the slots. DO NOT USE ALL OF IT. ONLY USE HALF.
8. sprinkle a good amount of cinnamon on top of each dollop
9. now use rest of the batter and put another scoop on top of the existing ones
10. sprinkle more cinnamon onto the muffins
11. bake for 15-20 mins

Pizza Bubble Bread

Ingredients:
1 tube of Pillsbury biscuits or frozen rhoades roll dough balls
1/3 cup pizza sauce
pizza toppings of choice

Directions:

1. preheat oven to 425
2. cut each biscut into 4 pieces 
3. put all into large bowl with 1/3 cup pizza sauce
4. coat all biscut pieces
5. spread into a round 9" cake pan
6. top with all toppings
7. bake for 15 mins.

mom-White Bean Chicken Chili

1 stick butter
1/4 flour
1 tsp garlic
1/2 minced onion
1/4 C chicken broth
2 C half and half
1 tsp chili powder
1 1/2 tsp cumin
1 tsp tabasco
2 cans white beans (do not drain)
2 cans green chilis (diced do not drain)
4 chicken breasts-cooked-diced/cubed (or costco rotisserie de-boned chicken 1/2 package)

Side Items:
sour cream
jack cheese
limes mom recommends
tortilla chips- mom recommends

Directions:
1. large pot-boil chicken breasts-set aside-dice.  If you use the precooked costco rotisserie chicken, skip this step...obviously;)
2. melt 1 stick butter + 1/4 cup flour for about 3 min to make rue
3. add garlic+onion-mix well
4. Add broth + half and half- bring to a boil then simmer about 5 min
5. add beans, chiles, chili powder, cumin, tabasco
6. add chicken-simmer about 5 min
7. remove from heat.
8. serve with lime, tortilla chips, sour cream, and jack cheese

-the recipe doesn't call for salt, but a little bit makes it better in my opinion!

Grandma Adams' Apple Salsa

Grandma Adams’ Salsa

1 batch makes about 8 pints

Mild Version
35-40 Roma Tomatoes, blanched to remove skin
8 Medium Granny Smith Apples, peeled and cored
4 Green Bell Peppers, de-seeded, roasted, skin removed
2 Red Bell Peppers, de-seeded, roasted, skin removed
5-7 green chili peppers, de-seeded, roasted, skin removed
3 medium jalapenos, de-seeded, roasted, skin removed
6 cloves Garlic, crushed
4 Medium yellow onions, chopped in blender or food processor
¼ C Dark Brown Sugar
¼ C Un-iodized Salt
1 C white vinegar
2 Tbls. Chili Powder
1 Tbls. groung Cumin
1 Tbls. leaf oregano

Cut an x in tomatoes and blanch in boiling water until they float to the top of the water. Quickly transfer to ice water and when cool remove the skin and cut out core.

De-seed all peppers and roast on a cookie sheet at 450 for 20 minute, or until skin is buddly and black. Note: the smaller peppers are usually ready to be removed from oven before the bell peppers are ready. Run under cold water and remove the skin.

Coarse grain all vegetables and apples in a food processor or blender. Try not to puree, but get chunks as small as you like them in your salsa.

Pour into a large stock pot and add all other ingredients. Mix everything together and boil for 2 hours.

For short-term: Let cool and pour into containers. Will keep in refridegerator for 2 weeks.
For long-term: Pour into pint jars and process in boiling water for 20 minutes. Remove and let cool and seal. Will keep for 1 year +.

Spicier Version
All ingredients the same except for the chilis.
-Replace 5-7 green chilis with 5-7 yellow hot peppers
-Use 3-5 medium jalapenos and do not remove seeds before roasting