Sunday, August 25, 2013

Mexi Chicken

2 large boneless, skinless chicken breasts
1/2 tsp. ancho chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
salt and pepper

2 c. radiatore pasta (measure before it is cooked)
1 Tbl. extra virgin olive oil
1/2 c. onion, finely chopped
1/2 c. green or red bell pepper, chopped
1 1/2 c. half-and-half (I used fat-free)
1/2 c. mild salsa verde (green salsa)
1 c. petite diced tomatoes from a can, undrained
1/4 tsp. ancho chili powder
1/2 - 3/4 tsp. smoked paprika
1/4 c. fresh cilantro, chopped
1 Tbl. cornstarch dissolved in 1 Tbl. cold water

For the chicken: Combine ancho chili powder, smoked paprika, garlic powder, salt and pepper; season both sides of each chicken breast with the rub and set aside for a few minutes to allow the chicken to absorb some of the spices.  Then, grill on the George Foreman or cook in a skillet over medium heat until internal temperature registers 165 degrees on an instant-read thermometer.

For the pasta: Cook pasta according to package directions; drain.  Meanwhile, heat olive oil in a medium skillet over medium heat.  Add the onion and chopped peppers and saute for a few minutes or until tender.  Stir in the half-and-half, salsa verde, diced tomatoes, chili powder, smoked paprika and cilantro.  Allow to cook, stirring occasionally, until heated through.  Add the cornstarch/water mixture and continue cooking until thickened.  Stir in the cooked pasta.

To serve: Slice cooked chicken and serve over pasta.  Garnish with more cilantro, if desired.  Serves: 3-4   

Thursday, August 15, 2013

DIY chocolate?

Homemade Nesquik mix:

2/3 C Sugar
1/3 C Cocoa
Pinch of salt

Combine the three ingredients and store in a sealed container.

Homemade Chocolate Syrup:

3/4 CWater
1.5 C Sugar
3/4 C Cocoa
1 tsp Vanilla
Pinch kosher salt
2 T Corn Syrup

Boil water and sugar together.  Whisk in remaining ingredients and cook over medium heat for about two minutes.  Let mixture cool and pour into storage container of choice.  (I use glass).  Once it's cool, I keep it in the fridge.