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Crunchy Chili Chicken
3 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt
cayenne pepper to taste
4 boneless, skinless chicken breast halves
1 Tbsp. vegetable oil
Combine the cornmeal, flour, chili powder, cumin, oregano, salt, and cayenne pepper in a shallow dish.
Press chicken into mixture to coat all over. Heat the oil in a nonstick skillet over medium heat unil hot and cook chicken, turning once, until it is no longer pink inside, 10 to 15 minutes.
Makes (4) Servings
Nutrition Information (per serving)
Calories: 176
Fat: 3
Carbs: 8
Protein: 28
Turkey Chili Recipe
INGREDIENTS
• 2 cups chopped onion
• 4 garlic cloves, chopped fine
• 1 cup chopped green pepper
• 1/4 cup olive oil
• 2 (35 oz) cans stewed tomatoes, crushed
• 2 (15 oz) cans kidney beans, drained
• 2 Tbsp tomato paste
• 3/4 cup chicken or turkey stock
• 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
• 1 Tbsp ground cumin
• 1 Tbsp dried hot red pepper flakes
• 1 teaspoon dried oregano
• 1 Tbsp salt, plus more if desired to taste
• 1/2 teaspoon black pepper
• 3 to 4 cups of shredded, cooked turkey meat
• Sugar
• Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
METHOD
1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.
Makes about 12 cups. Serves 8.
Pulled Buffalo Chicken
I did it without the ranch and butter and put it over brown rice....
Ingredients
4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
Directions
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
bubba
3 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt
cayenne pepper to taste
4 boneless, skinless chicken breast halves
1 Tbsp. vegetable oil
Combine the cornmeal, flour, chili powder, cumin, oregano, salt, and cayenne pepper in a shallow dish.
Press chicken into mixture to coat all over. Heat the oil in a nonstick skillet over medium heat unil hot and cook chicken, turning once, until it is no longer pink inside, 10 to 15 minutes.
Makes (4) Servings
Nutrition Information (per serving)
Calories: 176
Fat: 3
Carbs: 8
Protein: 28
Turkey Chili Recipe
INGREDIENTS
• 2 cups chopped onion
• 4 garlic cloves, chopped fine
• 1 cup chopped green pepper
• 1/4 cup olive oil
• 2 (35 oz) cans stewed tomatoes, crushed
• 2 (15 oz) cans kidney beans, drained
• 2 Tbsp tomato paste
• 3/4 cup chicken or turkey stock
• 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
• 1 Tbsp ground cumin
• 1 Tbsp dried hot red pepper flakes
• 1 teaspoon dried oregano
• 1 Tbsp salt, plus more if desired to taste
• 1/2 teaspoon black pepper
• 3 to 4 cups of shredded, cooked turkey meat
• Sugar
• Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
METHOD
1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.
Makes about 12 cups. Serves 8.
Pulled Buffalo Chicken
I did it without the ranch and butter and put it over brown rice....
Ingredients
4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
Directions
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
bubba
