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| MYX:
for those with bloody eyes Chicken gosh darn Fajitas ok, cut the chicken into small pieces. (preferably about a pound and a half of breast meat.) you need to marinate the chicken so, here is the marinade... The juice from 1 lime 1/2 cup of Italian dressing. 1/2 tbsp of cumin 1/2 tbsp of salt and 1/2 tbsp of pepper Mix it up and pour it over the chicken pieces. If you put the chicken and marinade in a really big ziplock bag, you can coat all the chicken and squish it to get the marinade all over it. Let it sit for a minimum of 1/2 hour (refrigerated) while that sits, Take about 6 small or 3 large onions and make 1 cm slices. On Low heat melt some butter and start cooking the onions. This has to be done on low for a long period of time to get the sugars to really come out of the onions. Eventually they will start to turn a really nice golden brown. At this point raise the heat just a little and add some Italian dressing. Mind that you do not use too much Italian as it can over power the onions. Let it cook for a couple of minutes then remove them to a bowl. Ok time to cook the chicken. This part of the cooking will go really fast, so be ready to eat. This is a place where it is great to use a cast iron skillet if you have one. Get some oil in the skillet and heat the skillet until it is really hot. when the oil just starts to smoke pour the chicken in. It WILL splatter and smoke and make a heck of a lot of noise. THIS IS A GOOD THING. The heat is going to sear the chicken therefore keeping it juicy. Keep the chicken moving in the skillet as You do not want to burn it just sear it. when you can see that a majority of the chicken has turned from pink to white, add the onions. the remainder of the chicken will finish cooking really soon. This is why the small pieces and the hi heat. Stir the onions and chicken together for a couple of minutes then remove it to a bowl. Do not leave it in the skillet as it will start to dry out. I like to cook up some re-fried beans with them top with salsa, lettuce, cheese, sour cream. Wrap it in a tortilla More tasty things to come soon. |
| CheffoJeffo:
Sniff ... I am just so darned proud that so many arcade geeks would embrace that which I love so much. I'll dig up and post some of my more enjoyable recipes (none of which I make regularly anymore as bikini season approaches). I also have a huge endorsement for DK's slow cooker suggestion -- it is the must-have item. Cheers. |
| c64rulez:
White russian 1/3 vodka 1/3 Kahlua 1/3 milk ice. |
| DrewKaree:
Jabba just reminded me of something. I was watching Iron Chef a night or two ago and they were dealing with chocolate in various forms. They said a pinch of salt brings out the sweetness and flavor of chocolate even more. I'm gonna try it with Jabba's recipe. |
| boykster:
One of my fav 1 pan dishes... Jack Daniels pork chops... 1 onion, diced 1 package of sliced mushrooms 2-3 1/2" pork chops (dont' get the really thin ones) 1/2 container sour cream (I use lite, but any will work) 1 tbs flour 1 tsp dried rubbed sage 1 c Jack Daniels some oil (olive works good) salt & pepper Preheat oven to 350. In a cast iron skillet, brown the chops on medium heat (don't cook em all the way, just braise em)..Use a tbs of oil if need be. When the chops look good, take em out and set em aside. Turn stove down to low....Cook the onions and mushrooms for about 2 mins (until onions are clear and soft) in the oil from the chops. Add the Jack Daniels and turn heat up to med-high / high (careful as pouring alcohol can be dangerous...esp if you use a gas stove). Reduce the liquid until it is almost gone...about 5-8 mins or so. Combine flour, sage, sour cream, and a tsp or so each of salt and pepper in a small bowl. Turn heat to low, and add sour cream mixture and cook for about 3 mins. Add the chops back to the pan, and spoon the mushroom mixture over the top. Cover pan and cook in the oven for about 45 mins...you'll know its done when the sauce turns a light brown and, well it will look yummy. Take it out and let it sit for about 5 mins Enjoy |
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