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Thread: Recipe contest-cool prize

  1. #51
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    This recipe serves 4, so double it. I add some extra chicken and shreded mexican cheese and tortilla strips as well. You can plus or minus the flavorful heat by adding more or less chipotles.

    Chipotle Chile Pepper Soup
    Ingredients
    1 Large onion, finely chopped
    6 Cloves garlic, minced
    1 T Olive oil
    16 ozs Boneless, skinless chicken breast, cut into bite size pieces

    It is one of my favorites, very easy to make, and even reheats very well.
    1 14 1/2 oz Can chicken broth
    4 t Chopped canned chipotle peppers in adobo sauce
    1/4 t Salt
    2 C Fresh tomatoes, chopped
    1/2 C Snipped fresh cilantro

    Directions
    In a dutch oven cook the onion and garlic in hot oil over medium high heat about 4 minutes or until tender.
    Add the chicken, cook for 2 minutes. Stir in the chicken broth, chipotle peppers, splenda, and salt.
    Bring to boiling, reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in the tomatoes and the snipped cilantro.

  2. #52
    Senior Member
    SpikeC's Avatar
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    A blender or spice grinder? Heresy! You must use a granite mortar and pestle and pound the stuff into a pulp! It is the only way to do this properly!
    It's good aggression therapy as well!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #53
    Chicken fajitas

    This is my girlfriends fav!


    marinade:

    1/2 cup freshly squeezed lime juice
    2 garlic cloves minced
    2 tsp chili powder
    1 tsp ground cumin
    optional- black pepper, oregano

    Add 4 to 6 boneless, skinless chicken breast sliced thinly to the marinade and let rest for min of 4 hours. I usually add the chicken to the marinade before I leave for work.

    cooking instructions:

    Place chicken and marinade in a large frying pan
    add 1 medium onion sliced
    optional- sliced shallots and green onion
    cook over medium heat until chicken is no longer translucent.

    Next add sliced green and red peppers (yellow, orange)
    add 1 cup salsa, preferably home made or good quality
    continue cooking until chicken is cooked through out

    serve with flour or corn tortillas
    I use a mix of old white cheddar and medium yellow cheddar
    lettuce
    fresh mango slices
    sour cream
    salsa
    pico de gallo

    Serve and enjoy!

  4. #54
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    SpikeC's Avatar
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    I do a similar one, but the salsa is used for topping, and thin sliced carrots are cooked with the bell peppers. We use flour tortillas and wrap them burrito style.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #55
    Quote Originally Posted by SpikeC View Post
    I do a similar one, but the salsa is used for topping, and thin sliced carrots are cooked with the bell peppers. We use flour tortillas and wrap them burrito style.
    I thought the wraping of the tortilla was a givin. I guess I should have mentioned that.

    Have you tried the mango? It's a really nice touch.

  6. #56
    Senior Member
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    Haven't tried mango, I use avocado slices. And Tillamook Vintage extra sharp white cheddar. The cheese is not traditional, but yummy!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  7. #57
    Senior Member
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    Mar 2011
    Location
    Slovenia
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    64
    Any updates?

  8. #58
    Senior Member
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    Feb 2011
    Location
    Hamilton, Ontario
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    625
    Del:

    Have you tried all the recipes yet? I'm looking forward to your feedback and finding out who wins THE PRECIOUS!

  9. #59

    Join Date
    May 2011
    Location
    Jackson, MI.
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    1,524
    Yes Del...geesh , quit slacking :P

  10. #60
    Has this been finalized?

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