Feb 122011
 

Pictures

Jerk Chicken Wings

Jerk Chicken Wings

the Ingredients

the Ingredients

Green Onions

Green Onions

Adding Minced Garlic

Adding Minced Garlic

Add Bay Leaves

Add Bay Leaves

Adding Habeneros

Adding Habeneros

Adding Red Wine Vinegar

Adding Red Wine Vinegar

Adding Thyme

Adding Thyme

Adding Allspice

Adding Allspice

Adding Salt

Adding Salt

Adding Pepper

Adding Pepper

Pre-Blend

Pre-Blend

Blending

Blending

More Blending

More Blending

Pouring Over Chicken Wings

Pouring Over Chicken Wings

Marinading

Marinading

About to go in the Oven

About to go in the Oven

8 Pounds of Marinaded Wings

8 Pounds of Marinaded Wings

8 Pounds of Cooked Wings

8 Pounds of Cooked Wings

Wings!!

Wings!!

Jerk Chicken Wings

18 whole green onions, tops and bottoms trimmed, chopped
12 cloves garlic
6 whole bay leaves
1 1/2 whole habanero chile, chopped
3/8 cup red wine vinegar
3 tablespoons fresh thyme leaves
6 teaspoons ground allspice
Coarse salt and ground pepper
8 pounds chicken wings
Lime wedges, for serving

In a food processor, pulse green onions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).

Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

Recipe found here.

I’m not a chicken wing eater, but I like to make them for gatherings. These I made for the last UFC (#126) and I guess they were good because they were eaten all up!

Oct 192010
 

Pictures

Chili Ingredients

Chili Ingredients

Browning the Meat

Browning the Meat

Cooking the Onions

Cooking the Onions

Adding the Peppers

Adding the Peppers

More Peppers

More Peppers

Mixing it Up

Mixing it Up

Garlic

Garlic

Simmering with Beer

Simmering with Beer

Reduced

Reduced

Adding the Spices

Adding the Spices

Tomato Paste

Tomato Paste

Mixing

Mixing

All Mixed Up

All Mixed Up

Adding the Meat Back In

Adding the Meat Back In

Adding the Diced Tomatoes

Adding the Diced Tomatoes

Adding the Tomato Sauce

Adding the Tomato Sauce

Adding Beef Broth

Adding Beef Broth

Adding Black Beans

Adding Black Beans

All in the Pot

All in the Pot

Stirring

Stirring

Boiling

Boiling

For Thickening

For Thickening

Adding the Cornmeal to the Chili Broth

Adding the Cornmeal to the Chili Broth

Stirring

Stirring

Adding Back into the Pot

Adding Back into the Pot

Stirring it Up

Stirring it Up

Boiling Pot o' Chili

Boiling Pot o' Chili

Bowl o' Chili

Bowl o' Chili

Finishing Touches

Finishing Touches

Jenna’s Beef Chili

2 pounds beef stew meat
2 tablespoons canola oil
5 whole jalapenos, minced
2 whole habanero chile, minced
1 whole onion, chopped
1 whole bell pepper, chopped
8 cloves garlic, minced
1 12 ounce bottle beer
1 teaspoon cumin seeds, chopped
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 8 ounce can tomato paste
2 14 ounce cans diced tomatoes, undrained
1 8 ounce can tomato sauce
7 cups low sodium beef broth
2 15 ounce cans canned black beans, rinsed and drained
1/3 cup cornmeal

Heat a large pot over high heat. Add beef to pan; saute 5 to 10 minutes, turning to cook on all sides. Remove from pan.

Add oil to pan; swirl to coat. Add jalapenos, habeneros, onions, and bell pepper ;saute 8 minutes or until lightly browned, stirring occasionally.

Add garlic; saute 1 minutes, stirring constantly.

Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates, stirring occasionally.

Stir in spices and tomato paste. Cook 1 minutes, stirring frequently.

Add beef, diced tomatoes, tomato sauce, beef broth and beans; bring to a boil. Reduce heat and simmer 1 1/2 hours or until beef is tneder, stirring occasionally.

Remove 1/2 to 1 cup of liquid and mix in cornmeal. Return to pot and let cook for a t least 15 more minutes or until you are ready to eat.

NOTES- Usually I make this chili with chicken, but they had a good deal on stew meat at the market so I thought why not! I had not habaneros so I used extra jalapenos and added a few serranos for good measure. I like chili because you can just throw in anything you want and change it up as you see fit. This is a spicy chili. You have been warned!

Jul 252010
 

I know it sounds strange, but I assure you it’s very delicious!! I usually just throw this together but I tried to get measurements. Just remember to have fun with and add the spices and peppers as you feel are necessary. This also makes a LARGE amount. Feel free to cut in half.

Pictures

the Ingredients

the Ingredients

El Pato Jalapeno Salsa

El Pato Jalapeno Salsa

Tomato Sauce and Meat!

Tomato Sauce and Meat!

Seasoning

Seasoning

Chopped Peppers

Chopped Peppers

Second Layer of Meat

Second Layer of Meat

More Seasonings

More Seasonings

More Peppers

More Peppers

Jalapeno Salsa on Top

Jalapeno Salsa on Top

Shredding the Meat

Shredding the Meat

All Shredded

All Shredded

First Some Cheese

First Some Cheese

Stirring up the Meat

Stirring up the Meat

Then Some Meat

Then Some Meat

Lots of Meat!

Lots of Meat!

More Cheese

More Cheese

Ready to Eat!

Ready to Eat!

Mystery Burrito Meat

5 1/2 pounds beef eye round roast (any roast will work) ( I used 2 roasts)
10 jalapenos, diced
1 habenero, diced
1 8 ounce can El Pato Tomato Sauce (it’s spicier the regular tomato sauce)
1 8 ounce can El Pato Jalapeno Sauce
8 teaspoons cumin, divided
6 teaspoons chili powder, divided
2 teaspoons cayenne, divided
flour tortillas
cheese

Remove any access fat from the roast(s). Cut it into manageable large chunks.

Spray slow cooker with Pam. Pour tomato sauce into bottom of slow cooker. Add half the meat, half the spices and half the peppers. Repeat with remaining ingredients.

Cook on high for 8 hours. The meat should break up with tongs pretty easily. Fill you tortilla with meat, cheese and anything else you like.

You can also use the meat for nachos, quasadilla, taquitos, or really anything you want.

Jul 222010
 

This chicken doesn’t really have a recipe but I’ll do my best just for you!!

Garlic Chicken

the Ingredients

the Ingredients

the First Layer

the First Layer

More Layers

More Layers

Cooking in a Pan

Cooking in a Pan

Ready to Eat!

Ready to Eat!

Garlic Chicken

4 6 ounce boneless skinless chicken breast

4 teaspoons minced garlic

3 tablespoons olive oil

3 tablespoons crushed red peppers

Place the chicken in a bowl and just add everything to it! Feel free to add other things too. Cover it and put in the refrigerator and let it marinade for a couple of hours.

Place a skillet on medium heat and cook the chicken until its yummy!!

Now keep in mind that I love spicy food so you might not want to add that much crushed pepper. Use your own judgement. These measurement are just guesses anyway!

Jul 192010
 

This is another favorite about the house. I hope you like it!!

the Ingredients

the Crumbs

All Crumbed Up

Sauteing the Green Onions

Adding the Cheese

All Melted

Poured Over the Chicken

Cooked

Yummy!!!

Chicken Breasta Fiesta

3 ounces cheese crackers, crumbs
1 tablespoon taco seasoning mix
4 6 ounceĀ  boneless skinless chicken breast
2 whole green onion, chopped
1 tablespoon butter, melted
3/4 cup whipping cream
4 ounces lowfat cheddar cheese, shredded
3/4 4.5 ounce can diced green chiles, drained

Combine cracker crumbs and seasoning mix, stirring well. Dredge chicken in crumb mixture, and place in a greased 11x7x2-inch baking dish.

Saute green onions in butter in a skillet until tender. Stir in whipping cream and remaining ingredients; cook until cheese is melted; pour over chicken. Bake, uncovered, at 350 degrees for 45 minutes.

This is cheesy, spicy and yummy!!!!!