Tuesday, July 24, 2012

My Recipes

Now these aren't going to be the crunchiest but I can assure you they are tasty. I've been asked to write down some of my recipes so I figured I would do it here. I will add to this over time.


These are my, Alisha’s, recipes.  I perfected these after many long hours in the kitchen. Hope you enjoy them as much as my family does.
Note, I don’t really ever measure, so you may need to tinker a little with it. My grandma always taught me to “eye” things so that’s what I do. Chicken is always best fried in peanut oil. Always use REAL butter. You WILL taste a difference. I use organic when I can, always with meat.  Fresh herbs are always best but dried can be used in a pinch.


Recipes:
Roasted Potatoes:
Preheat oven 350 degrees.
Scrub organic red potatoes, leaving skins on and chop into chunks. In a small bowl mix together about ¼ cup EVOO and ¼ cup melted butter and 2-3 tsp of minced garlic. Line 9x13 pan with foil and place chunks of potatoes in. Drizzle the EVOO/Butter/garlic over the taters. Sprinkle on a copious amount of basil, oregano, parsley, salt, pepper, and a little onion powder.
Bake at 350 for an hour to hour and 20 mins. Stirring every 20 mins or so to prevent sticking.
Place under broiler for minute or 2. WATCH CLOSELY. I always place on the bottom rack to prevent burning. You can also sprinkle on chopped real bacon if you desire.

BBQ Bacon Cheesy Chicken:
Perfect entree for your roasted potatoes!
 Turn skillet on med/high heat and pour in about 1 inch of peanut oil.
Place free range chicken breasts in and sprinkle with adobo (found in ethnic foods), garlic, pepper, and paprika. After 2-3 mins, flip and coat other side of spices. Continue to cook until no longer pink in the middle. Turn heat down to med/low. Drain oil from pan and place chicken back in. Coat both sides of chicken in BBQ sauce of your choice. Then sprinkle on real bacon bites and cover in shredded fiesta blend cheeses. Cover and simmer for a few mins until cheese is melted.

Grass Fed Burgers:
The trick to burgers is always toasting your bun. I can’t tell you how much of a difference this makes on a burger. I season my beef with adobo, garlic, & pepper. Make into patties. Fry in pan on med high heat until no longer pink in middle, (as they cook squirt in Worcestershire sauce, letting the beef soak in the flavor) Drain you patties by placing on a cloth napkin and dabbing off the grease.  Place back in pan and place organic slice of cheddar. Turn off heat and cover.
Turn on broiler. Spread butter in a thin layer on all 4 sides of your buns. Place them face down to begin with. Broil for aprox 1 min, flip, repeat. Watch until they are golden brown.
I top mine with lettuce, tomato, red onion.

Texas Cheese Fries:
Perfect side dish for your burgers. Not your healthiest but packed full of YUM.  Heat up several inches of oil in a pot on high. Coconut oil is best, but any oil can be used in a pinch.
Wash and slice up organic potatoes into fries. I like to leave the skins on.  Deep fry in the oil and drain on cloth napkin. Sprinkle with salt. Once fries are done and cooling in a bowl mix together minced jalapeno ( you can usually find this in jars next to the sliced jalapenos, if not you will have to mince the sliced jalapenos yourself. ) with a bottle of ranch. I usually use about ½ cup of minced jalapeno per bottle of ranch dressing. Set in fridge.
On a cookie sheet spread out your fries evenly and sprinkle with fiesta blend shredded cheese. Coating all fries well. Then sprinkle on real bacon pieces or real bacon bits , and sliced jalapeno and chopped green onion.  Set under broiler for 1 min. or until cheese is melted.  Serve with jalapeno ranch sauce.
Chicken quesadillas with fresh pico de gallo:
This recipe is not one I recommend for a weeknight or a quick dinner. In fact I recommend making the pico de gallo either that morning or the night before and chopping up all veggies in advance. It’s time consuming but is well worth the effort.
Dice up 2 organic tomatoes, 1 onion, 1 large jalapeno pepper, a bushel of fresh cilantro and mix in bowl. Juice 2 limes, pour in juice. Sprinkle with salt and pepper and mix together. Set aside.
Pour a little EVOO in skillet. Cook 2-3 chicken breasts (season with adobo, pepper and paprika) Once golden on outside and white in center place on cloth napkin to drain and let cool.
In the same skillet drain the EVOO as best you can and put in ¼ stick of butter. Toss in 2  cloves of garlic minced. 1 bell pepper sliced, ½ onion sliced. Sauté until the aroma is strong and vegetables soft and golden.
Now that your chicken has cooled down, (if not wait until it does) shred it with your fingers. Try not to be tempted to eat it! Mix your shredded chicken with HALF of your pico de gallo and your sauteed veggies & sit aside.
The next part can be done in the oven or in a heavy skillet. Place tortilla shell and place a good amount of fiesta blend cheese on half of it. Make sure cheese is pushed to the edges and spread evenly over half the tortilla. Spoon on a few spoonfuls of chicken mixture and fold in half.
In skillet brown one side then flip and repeat. In oven place on bottom rack under broiler, WATCH CLOSELY and flip & repeat. This process will be time consuming no matter how you choose. My favorite is doing 5 at a time on a large pizza pan.
Serve with organic sour cream and remaining pico de gallo.  


Chicken Fingers:
In a large skillet pour in about 1 inch of peanut oil. And heat on med/high heat. * you may need to play with this as all stoves heat differently*
If you are going to be making the fried zucchini with your tenders I recommend using the same egg mixture for both dishes. But do zucchini first and set aside for frying after your tenders are done. This way no bacteria from raw chicken will get on your veggies.
I always use free range chicken cut into tenders. You can use breasts and slice them yourself though. In a large ziplock bag pour in about 1 cup flour & 1 cup bread crumbs. Depending on how many tenders you are cooking. Also pour in copious amounts of mesquite seasoning, pepper, kosher salt, paprika, garlic powder, onion powder, a little chilly powder, & adobo (I use this a lot as you will notice my favorite spice!!) You want enough to change the color of the flour and become a reddish with black specs) In a bowl mix together 2 eggs and ½ cup of milk ( or use mixture from zucchini). Whisk. Dunk Chicken fingers in egg mixture, making sure they are well coated and toss into ziplock bag. Once all chicken is in the bag, seal and shake, shake, shake!!!  
Using tongs place tenders in the hot oil. Let cook for a min or 2 and using tongs flip over. Continue to do this until both sides are golden brown and chicken is cooked through. Drain on cloth napkin and sprinkle lightly with salt.
Fried Zucchini, Squash or Green Tomatoes:
I am writing this recipe for zucchini but it can be used the same for squash and green tomatoes.
The BEST way to fry up this delicious southern dish is as a side to your chicken tenders, using the SAME oil you cooked your chicken in. the flavor of the chicken just adds the right amount of something to make these DIVINE.
Reusing peanut oil from your chicken or 1 inch of peanut oil in skillet. Heat on med/high.
In bowl place 1 cup of flour, another bowl mix together2 eggs and ½ cup of milk. Whisk, in your 3rd and final bowl mix together ½ cup corn meal, ½ cup bread crumbs, course kosher salt & pepper.
First wash your organic zucchini, skin and slice. Push slice into flour, flip, push again. Making sure its completely coated. Dunk into egg mix, then into cornmeal mix. Making sure its completely coated on both sides. I usually have a plate set out and sit them on the plate as I go and that way they are all ready to dry after my chicken is done.
Place in hot oil and cook for a min or so. Flip. Repeat until both sides are golden brown Drain on cloth napkin.


1 comment:

  1. You're so southern! These recipes immediately reminded me of my grandma, who was a not-technically-southern-but-pretty-much-southern-raised-southern-belle. I will be trying out the non-meat recipes here, especially the potatoes!

    ReplyDelete