Chicken Chili

 

Chicken Chili

Chicken Chili

 

 

 

 

 

 

 

 

Chicken Chili

The other night listening to the news I heard a disturbing fact that not only is the price of milk going to rise because of the demand in China, but that the price of beef is going to sky rocket out of sight soon.  So I started to readjust my mind set and decided to convert a few recipes I have to other forms of meat to see if they would work as well.  

Chicken Chili works just fine, for a complete meal I serve it with rice and leave the mixture a little more liquid.  I also add beans, a complete no-no to the chili snobs, but I don’t care.  This recipe is fairly inexpensive and will, with the rice, serve 4.

The great thing about this recipe is it works really well in a slow cooker.

One the most important parts of a good chili recipe is to use a good chili powder, I don’t usually endorse, but Bruce foods Mexene Chili Powder Seasoning, does give this recipe a nice kick.

Ingredients for Chicken Chili:

  1. 2 boneless, skinless chicken breasts cut into bite size pieces
  2. 1 can tomato paste
  3. 2 cups chicken stock
  4. 1 tsp cayenne pepper
  5. 1 medium onion diced
  6. 2 tomatoes diced
  7. 1 large pepper diced
  8. 2 cloves garlic crushed and chopped
  9. 1 Tbsp dried oregano
  10. 1Tbsp cumin
  11. 1 Tbsp chili powder
  12. 1 tsp salt
  13. 2 Tbsp sugar
  14. 1/3 cup chopped cilantro
  15. 1 -2 cans black beans drained
  16. 1/4 cup chopped parsley for garnish (optional)
  17. cheddar cheese grated (optional)
  18. red onion chopped (optional)
  19. sour cream (optional)

 

Directions for Chicken Chili

 

 In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours.   1 hour before serving add the chicken to the pot stir to combine and cover.  30 minutes before serving add the cilantro and beans.

Serve over rice or wide noodles for a great meal.  Offer toppings if you want like grated cheese, onion, sour cream.

If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.

You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.

 

Here are a few items to help make this recipe:
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Includes One Bonus Campbell’s Slow Cooker Sauce
Zwilling J.A. Henckels Four Star 8-Piece Knife Set with Block

 

 

The Official Taste Tester

The Official Taste Tester

 

 

 

 

 

 

 

This was a little too spicy for a delicate S.A.P.P. (Scottish American Puppy Princess), they even spiced up the chicken so I didn’t get any!  New Rule – No Tasty – No Ratey!

 

Chicken Chili
Serves 4
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Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Prep Time
30 min
Cook Time
5 hr
Total Time
5 hr 30 min
Ingredients
  1. 2 boneless, skinless chicken breasts cut into bite size pieces
  2. 1 can tomato paste
  3. 2 cups chicken stock
  4. 1 tsp cayenne pepper
  5. 1 medium onion diced
  6. 2 tomatoes diced
  7. 1 large pepper diced
  8. 2 cloves garlic crushed and chopped
  9. 1 Tbsp dired oregano
  10. 1Tbsp cumin
  11. 1 Tbsp chili powder
  12. 1 tsp salt
  13. 2 Tbsp sugar
  14. 1/3 cup chopped cilantro
  15. 1 -2 cans black beans drained
  16. 1/4 cup chopped parsley for garnish (optional)
  17. cheddar cheese grated (optional)
  18. red onion chopped (optional)
  19. sour cream (optional)
Instructions
  1. In your slow cooker place all the ingredients except for the cilantro, chicken, and beans, set on high, cover and let cook for 4 -5 hours. 1 hour before serving add the chicken to the pot stir to combine and cover. 30 minutes before serving add the cilantro and beans.
Notes
  1. Serve over rice or wide noodles for a great meal. Offer toppings if you want like grated cheese, onion, sour cream.
  2. If you want a slightly drier chili use only half the stock or before adding the stock, cook the other items for about 15 minutes and add 3 Tbsp flour and stir until flour is totally combined then add stock and cover.
  3. You can also grill or pan saute the chicken to brown it before cutting into small pieces, if you do add the chicken with the beans and cilantro.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/
 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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  copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shirred Egg and Bacon Nest

Shirred Egg and Bacon Nest

Shirred Egg and Bacon Nest

 

 

 

 

 

 

 

 

 

Shirred Egg and Bacon Nest

This is a nice egg dish for a Sunday brunch, or any meal for that matter.  To make it truly elegant, serve with a quick blender Hollandaise sauce  http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bernaise ,  or sprinkle grated cheddar over the top melt and serve with a Dijon mustard.  In this recipe I used a simple cheddar cheese sauce.

A shirred egg is simply an egg baked, but it does sound so  much more complex so call it what you will.  The simple “trick” to this recipe is to have slices of bacon that are a uniform width at both ends so they produce a nice stand up basket for the eggs.  For the toast rounds a cookie cutter 2 1/4 inches in diameter is needed.  I didn’t have one, but I found a small juice glass of the proper diameter which worked just fine.  The side benefit of this recipe is that you end up with a number of slices of bread with a big circle missing from the center, perfect for making Eggs in a Frame (the recipe for which will follow in a few days).

Ingredients for Shirred Egg and Bacon Nest

For this recipe the quantities are simple one piece of bread for one egg and one slice of bacon.  A serving should be two or three depending on how hungry you are.  For this example serving two eggs each for two people, the quantities are times four = 2 eggs per person x 2.  Like wise the recipe here for the sauce will serve 4 – 6 “Nests” if your making more simply multiple the recipe.

  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4″ in diameter
  4. salt and pepper

For the cheddar cheese sauce:

  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 – 1/2 cup diced  or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)

 

 

Directions for Shirred Egg and Bacon Baskets

In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered.  Remove the slices to a paper towel to drain (they should still be pliable and not crisp).

Preheat oven to 375°

Cut a 2 1/4 inch round circle out of the center of four slices of bread.  Place into a toaster oven and toast to a light brown.

Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.

Line the sides of each of the four cups with a slice of bacon.  Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.

Place into the center of the oven and bake for 10 – 13 minutes until the whites are set and the yolks still runny.

Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates.  Serve with sauce lightly poured over the top and extra sauce on the side.  Garish with the parsley or chives.

Cheddar Cheese Sauce:

 While the eggs are cooking prepare the sauce.  In a small sauce pan melt the butter on medium heat.  Once melted add the onion and garlic and cook for a few minutes until the onions are softened.  Add the flour and stir until all the flour is combined.  Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken.  Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn’t melt readily the sauce is not hot enough return it to a medium heat and add the cheese).  Once all the cheese is melted taste and adjust seasoning.

Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.

* If your making a larger number of nests you can lay the bacon out on a sheet pan and cook in the oven, just don’t let it get crispy.

 

Here are a few items to help make this recipe:
OvenArt Silicone Bakeware – Muffin Pan / Cupcake Pan – 12 Cup Muffin Tin – 100% BPA-Free – Nonstick, Easy to Clean Muffin Tray
Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover
Good Cook Set Of 3 Non-Stick Cookie Sheet

 

The Official Taste Tester

The Official Taste Tester

 

 

 

 

 

 

 

Bacon, Eggs, Creamy Cheddar Cheese Sauce – I think I’d even get up early for that!!           5 paws for sure!

IMG

 

 

 

 

 

Shirred Egg and Bacon Nest
Write a review
Print
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Ingredients
  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4" in diameter
  4. salt and pepper
For the cheddar cheese sauce
  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 - 1/2 cup diced or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)
Instructions
  1. In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered. Remove the slices to a paper towel to drain (they should still be pliable and not crisp).
  2. Preheat oven to 375°
  3. Cut a 2 1/4 inch round circle out of the center of four slices of bread. Place into a toaster oven and toast to a light brown.
  4. Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.
  5. Line the sides of each of the four cups with a slice of bacon. Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.
  6. Place into the center of the oven and bake for 10 - 13 minutes until the whites are set and the yolks still runny.
  7. Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates. Serve with sauce lightly poured over the top and extra sauce on the side. Garish with the parsley or chives.
Cheddar Cheese Sauce
  1. While the eggs are cooking prepare the sauce. In a small sauce pan melt the butter on medium heat. Once melted add the onion and garlic and cook for a few minutes until the onions are softened. Add the flour and stir until all the flour is combined. Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken. Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn't melt readily the sauce is not hot enough return it to a medium heat and add the cheese). Once all the cheese is melted taste and adjust seasoning.
  2. Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.
  3. * If your making a larger number of nests you can lay the bacon out on a sheet pan
Rants Raves and Recipes http://www.rantsravesandrecipes.com/
 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

Apple Cake and Streusel Topping

Apple Cake with Streusel Topping

Apple Cake with Streusel Topping             

 

 

 

 

 

 

 

 

 

 

Apple Cake and Streusel Topping

What to do? With three apples on the way out in the fridge, not enough to make a pie, and a can of apple pie filling but no flaky pie dough.  The answer –  Apple cake and streusel topping. 

This isn’t a traditional recipe since  I’m using pie filling but it did come out fairly well, and with the streusel topping it’s great.

Ingredients for Apple cake and Streusel Topping

For the Cake:

  1. 2 cups all purpose flour
  2. 2 tsp baking soda
  3. 2 tsp baking powder
  4. 1 can apple pie filling
  5. 1 cup suar
  6. 1 tsp cinnamon
  7. 1/2 cup butter melted
  8. 2 eggs
  9. 2 Tbsp butter to grease pan

For Streusel Topping

  1. 8 Tbsp butter melted
  2. 1/3 cup granulated sugar
  3. 1/3 cup brown sugar
  4. pinch table salt
  5. 1 Tbsp cinnamon
  6. 1 3/4 cups all purpose flour
  7. Powered sugar for topping (optional)

 

Directions for Apple Cake and Streusel Topping 

Prepare the topping first.  Place the sugars, cinnamon,salt and flour in a bowl and stir to combine.  Pour the melted butter in and stir with a fork until all is combined and you have small pea sized pieces throughout.  Don’t break the pieces any smaller, you want the clumps in the final product.

For the Cake:

You can make this in a mixer, but it works best with a large bowl and a large spatula.

Butter a 9 X 13 inch baking pan.

Preheat oven to 325°

In the bowl place the flour, baking soda, baking powder, salt, cinnamon and sugar into the bowl and combine.  Add the pie filling and stir until all the flour mixture is combined, then add the melted butter and eggs and mix completely.

Pour into the baking pan and smooth out, sprinkle the streusel topping over the top covering the cake completely.

Bake for about 60 minutes or until a toothpick placed into the center comes out clean.

Remove from the oven place on a wire rack and let cool completely.  If you want it sweet sprinkle the powdered sugar over all.

 

Here are few items to help make this recipe:
Anchor Hocking Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear

 

The Official Taste Tester

The Official Taste Tester

 

 

 

 

 

 

 

 

Even with the cinnamon, it’s apples and crunchy sweet stuff, I love it!  5 paws.

 

IMG

 

 

 

 

Apple Cake and Streusel Topping
Yields 16
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Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
For the Cake
  1. 2 cups all purpose flour
  2. 2 tsp baking soda
  3. 2 tsp baking powder
  4. 1 can apple pie filling
  5. 1 cup suar
  6. 1 tsp cinnamon
  7. 1/2 cup butter melted
  8. 2 eggs
  9. 2 Tbsp butter to grease pan
  10. For Streusel Topping
  11. 8 Tbsp butter melted
  12. 1/3 cup granulated sugar
  13. 1/3 cup brown sugar
  14. pinch table salt
  15. 1 Tbsp cinnamon
  16. 1 3/4 cups all purpose flour
  17. Powered sugar for topping (optional)
Instructions
  1. Prepare the topping first. Place the sugars, cinnamon,salt and flour in a bowl and stir to combine. Pour the melted butter in and stir with a fork until all is combined and you have small pea sized pieces throughout. Don't break the pieces any smaller, you want the clumps in the final product.
For the Cake
  1. You can make this in a mixer, but it works best with a large bowl and a large spatula.
  2. Butter a 9 X 13 inch baking pan.
  3. Preheat oven to 325°
  4. In the bowl place the flour, baking soda, baking powder, salt, cinnamon and sugar into the bowl and combine. Add the pie filling and stir until all the flour mixture is combined, then add the melted butter and eggs and mix completely.
  5. Pour into the baking pan and smooth out, sprinkle the streusel topping over the top covering the cake completely.
  6. Bake for about 60 minutes or until a toothpick placed into the center comes out clean.
  7. Remove from the oven place on a wire rack and let cool completely. If you want it sweet sprinkle the powdered sugar over all.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/
 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2013 all rights reserved