emeraldowl

Posts Tagged ‘Onion’

Fried Green Chile Chicken Tacos

In Cooking, Uncategorized on August 11, 2011 at 9:11 pm

These are really like quesadillas, overstuffed and fried, unlike you would normally eat a flour tortilla taco (“soft taco”). It’s cheesy, buttery, roasted goodness and you should try it. Of course this could be made like traditional quesadillas and you could skip the frying part, but you would be missing out! Another thing I really love about this recipe – it is all done in the same cast iron skillet. Less dishes make me a happy cook!

Fried Green Chile Chicken Tacos

Ingredients:

  • 2 Tablespoons Canola Oil
  • 2 Large Bell Peppers, Cut Into Strips
  • 1 Medium Onion, Cut Into Strips
  • 8 Flour Tortillas (small Size)
  • 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
  • 2 -3 Tbsp Taco Seasoning (or one packet)
  • Salt & Pepper, To Taste
  • 2 cans (4 Ounce) Diced Green Chilies
  • 1-1/2 cup Finely Grated Cheese (Colby Jack)
  • Butter, for frying tacos/quesadillas
  • Sour Cream, for serving
  • Limes, for serving

Directions: Prepare your chicken and vegetables (cut into small chunks, instead of strips if you are doing quesadillas). Heat skillet over high heat and add canola oil. Cook peppers and onions over high heat until they start to get brown/black. Remove from skillet and set aside.

Season diced chicken with taco mix and salt or pepper if needed.  Add additional oil to the skillet if needed. Add the chicken and cook for a couple of minutes, stirring while browning. Dump in the canned green chilies. Stir and cook until chicken is totally done inside.  Add to the pepper and onion mixture.

Here is shot from my phone – showing how I set the tacos to fry.

Wipe out skillet, heat butter. Fill a tortilla with chicken-pepper mixture, then layer on cheese.  Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. (You may have to hold one side down while frying.) Remove from skillet and serve with sour cream, fresh lime for squeezing… everyday salsa ;). Enjoy the crunchy, cheesy goodness – EO

Advertisements

Everyday Salsa

In Cooking, Cupboard Keepers, Uncategorized on August 8, 2011 at 9:48 pm

Right now I am having a hard time thinking about salsa. We made the Peach Crisp with Maple Cream Sauce from the Pioneer Woman‘s website click here. Sigh. It was a treat. It’s really all I can think about at this moment.

But, alas I will share my thoughts on salsa. Love it. Eat tons of it. Picky about it. Seriously, my Aunt Teresa ruined us on the salsa topic at a very young age. She always makes it for any family meal we eat. She makes extra and sends it home with you. Store bought just can’t compete! Trust me I have literally tried hundreds of bottled salsas – it does nothing for me. So in my early years of cooking, years ago – wow, I called, and emailed, and called, asked again, and again making her walk me through her recipe dozen of times. Now I make my own, just as you should adapt the recipe to your own tastes and standards, but believe me it’s easy and worth the short effort!!

Everyday Salsa

  • 1 can (28 Ounce) Diced Tomatoes, drained (can use whole, petite, etc.)
  • 1 cans (10 Ounce) Rotel (Hot, or Regular, or Mild)
  • 1 clove Garlic, roughly chopped
  • 1 – 2 whole Jalapeno, roughly chopped (or Serrano)
  • 1/4 cup to whole jar pickled Jalapeno, drained (hot, or regular…)
  • 1 Tablespoon Onion Powder (or 1/4 cup fresh chopped onion)
  • 1 teaspoon Salt (more to taste)
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Ground Cumin, optional
  • handful of  Cilantro (more to taste)
  • juice of half a lime

*Note: I make this in my large food processor, but it can be processed in a smaller unit (4-cup, blender, etc.) in batches and combined in a larger vessel.

Directions: Combine fresh and pickled jalapeno, garlic, roughly chopped onion (if using fresh), and cilantro. Process until ingredients are finely chopped, if you like chunkier salsa – you can dice ingredients and skip this step.  Now add drained can of diced tomatoes, onion powder (if not using fresh onion – I don’t),  salt, pepper, cumin, and lime juice in a blender or food processor and pulse until you reach the desired consistency.  I like mine to be a fairly even texture. Taste and add more salt or other ingredients until you love it. Remember this stuff gets better with time.

Transfer to your storage container (I use a large pickle jar I washed out 😉 ) and refrigerate salsa for at least one hour, but it is best if made a day ahead. (The flavor will bloom as the mixture rests.)

I keep this salsa on hand in my fridge for everyday eats. Sometimes I make it mild and other times I add more fresh chiles and get it really hot.  My Aunt’s is very similar – though she doesn’t use Rotel. If you use spicy peppers the heat will also bloom as you let the salsa rest . Another way we love to eat it is with fire-roasted tomatoes, extra garlic, sometimes we use shallots or don’t use lime.  My favorite thing about this is that I have most of these things on hand everyday and it taste so much better than the vinegary mess that is pumped full of preservatives.  Chips and salsa is one of the best things on Earth. Hope you enjoy it, adapt it, and share it! – EO

Bacon and Onion Scones

In Baking, Uncategorized on January 28, 2011 at 9:41 pm

We have company this weekend – which always leads to baking!! I love to have bread hanging around for people to munch on for breakfast or if you need a little snack between meals.  These are yummy, I mean bacon and onions… how could you go wrong?  A little bit sweet, a tad salty, little bite of pepper, and oh so fluffy!

Bacon and Onion Scones

  • 4 strips center cut bacon
  • 1/2 a medium-sized onion, finely minced
  • 1 Tbsp sugar
  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Black pepper, to taste (I used as a garnish)
  • 1/4 cup chilled lard, cut into bite
  • 1 cup buttermilk (I used fat-free milk with a Tbsp vinegar)
  • 1 large egg
  • 1 tsp water

Directions: Preheat oven to 425 degrees.  Grease a large baking sheet, or line with parchment, and set aside.  In a skillet, fry the bacon over medium heat until crisp; remove bacon and let it cool on paper towel.  Add the onion and sugar to bacon grease, stir until softened and onions begin to caramelize, about 2-3 minutes; drain grease and dry on paper towel.  Crumble bacon finely.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pepper, add the lard, and work it in with your fingertips till the mixture is crumbly.  Add the crumbled bacon and onion and stir until well blended.  Add the buttermilk and stir until sticky dough forms.

Turn dough out onto floured surface, knead 8 to 10 times, and pat into a circle 3/4 inch thick.  Cut four times (half, quarter and repeat in the center of previous cuts), leaving you with 8 equal-sized scones.  Arrange onto prepared baking sheet.  Whisk egg and water together and brush top of each scone; top with fresh cracked black pepper.  Bake for 12-15 minutes or until golden.

Enjoy hot or cool on a wire rack and then store in an airtight container.  I know! Bacon twice in a week… I don’t know what is going on, but hey it’s bacon ♥.  If you don’t want bacon and onions, feel free to substitute… ham and green pepper, go all veggie, bacon and green onions or chives, any cheese and herb combo really – just make it your own and use what you love! Happy eating! I’m off to enjoy my company… and bread 🙂