Tag: powder

Crock Pot Santa Fe Chicken

Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot^[1] on in the morning for an easy weeknight meal.

Serve over rice or in a bowl with nachos on the side, and don’t forget the toppings. Chopped scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.

Crock Pot Sante Fe Chicken came in first place (yay!) for Ziplist’s^[2] most saved recipe
in 2012 (they have over 800K recipes). I’m thrilled, and I see why you
would choose this one! It’s delicious, easy, requires no pre-cooking,
and everyone loves an easy slow cooker recipe. It’s also kid-friendly,
freezer friendly and gluten-free. In it’s honor I decided to revive it
from the archives and give it some love.

Crock Pot Santa Fe Chicken
gordon-ramsay-recipe.com
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Ingredients:

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot^[3]. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

References

^{^} crock pot (www.amazon.com)
^{^} Ziplist’s (get.ziplist.com)
^{^} crock pot (www.amazon.com)

Incoming search terms:

Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,”
which seemed a little strange since what was supposed to be so brave about
them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t
think so. Well, apparently my translation skills were lacking, and come to find
out it actually means “fierce.” Now that makes sense.

These are, as advertised, fiercely textured, fiercely
flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to
you and your inner Spaniard. There are as many patatas bravas recipes as homes
in Spain, and this is nothing more than my latest rendition.

As long as you boil them
first, fry crisp, and season earnestly, the rest is open to wild
experimentation. I’ve used all sort of blanching liquids, spice blends, and
sauces, and never been disappointed.

My control around food is generally decent, but I am no
match for a plate of these. Once you start with the toothpick, you’ll be
impaling and eating potatoes until they’re gone. If you are making these for a
group, just do in batches and keep warm in the oven until you have enough. Just
don’t salt until the last second, or they can get soggy. I hope you give these
a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds russet potatoes

For the boiling liquid:

2 quarts cold water

1 tbsp salt

1 tsp smoked paprika

1 tsp cumin

2 bay leaves

For the sauce:

1 cup mayonnaise

garlic to taste

1 tsp tomato paste

1-2 tbsp sherry vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

2 tbsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chipotle powder

chopped parsley

Incoming search terms:

Mixed Green Salad with an Italian Vinaigrette

by Pam on September 11, 2012

I wanted to serve a salad with the Italian Chili^[1] and the Parmesan-Corn Bread Muffins^[2] so I went in search of finding a good Italian vinaigrette to toss with a simple green salad. After being inspired by several different recipes I decided to create one myself. It was simple and delicious vinaigrette tossed with the mixed greens, cucumbers, tomatoes, croutons, and shaved Parmesan cheese and it paired perfectly with the chili and corn bread muffins.

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl. Whisk until well combined. Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese. Drizzle the top with the Italian vinaigrette then toss to coat evenly. Serve immediately. Enjoy.

Print^[3]

Mixed Green Salad with an Italian Vinaigrette

Yield: 4

Prep Time: 10 min.

Total Time: 10 min + 30 minutes for the flavors to mingle

Ingredients:

Italian Vinaigrette:

1/4 cup of canola oil
2 tbsp of olive oil
3 tbsp red wine vinegar
2 cloves of garlic, minced
1 1/2 tsp of sugar (more if desired)
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/4 tsp of dried mustard
1/4 tsp of onion powder
1/4 tsp of paprika
Sea salt and freshly cracked pepper, to taste

Mixed Green Salad:

2 cups of romaine lettuce, chopped
2 cups of mixed greens
Handful of grape tomatoes
1 cucumber, peeled, seeded, and diced
1/4 cup of croutons
Shaved Parmesan cheese

Directions:

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl. Whisk until well combined. Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese. Drizzle the top with the Italian vinaigrette then toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Italian Chili (www.gordon-ramsay-recipe.com)
^{^} Parmesan-Corn Bread Muffins (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)