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While my hubby’s away I find myself watching the Food Network more so than ever!  I absolutely love “Down Home With the Neely’s” and they made a Memphis Tex-Mex meal the other day that looked delicious!  I hope to try this out sometime soon and I will definitely provide some major feedback. Here we go……

 

 

Chicken Green Chili Stew 

  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 poblano peppers, seeded and diced
  • 1 large onion, diced 1 tablespoon ancho chile powder
  • 1 teaspoon ground cumin
  • 4 cups chicken stock
  • One 7-ounce can fire-roasted green chiles, drained and rinsed
  • 1 large russet potato, peeled and cubed small
  • Chopped cilantro, for serving, optional
  • Grated pepper jack cheese, for serving, optional


    Preparation:

    Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate.

     

    Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes.

     

    Serve in bowls topped with cilantro and cheese if using.

     

     

Chipotle Cornbread

  • Nonstick spray, for greasing
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup low-fat buttermilk
  • 1 tablespoon adobo sauce
  • 1 tablespoon honey
  • 2 large eggs
  • 1 chipotle pepper, minced
  • 1/2 stick butter, melted
  • 1 cup shredded sharp Cheddar

 

Preparation:

Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.

 

Mix the cornmeal, flour, baking powder and salt in a large bowl.

 

Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.

 

Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.

 

 

Molasses Cookie Sandwiches

  • 1 cup dark brown sugar
  • 1 stick (1/2 cup) unsalted butter, melted and cooled
  • 3 tablespoons molasses
  • 1 teaspoons pure vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon table salt
  • 1/4 cup granulated sugar
  • Chocolate hazelnut spread, such as Nutella

 

Preparation:

Preheat the oven to 350 degrees F. Adjust the oven rack to middle. Line 2 sheet trays with parchment.

 

Whisk the brown sugar in a large bowl to get rid of the lumps. Add the butter and stir until smooth. Stir in the molasses, vanilla and egg, mixing until well combined.

 

Whisk together the flour, baking soda, ginger , cinnamon, cloves and salt in a separate medium bowl. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 2 minutes.

 

Pour the granulated sugar onto a plate. Divide the dough into 12 equal-size balls and roll them in the sugar. Arrange the dough on the prepared sheet trays at least 2 inches apart. Press gently to flatten. Bake about 17 minutes. Let cool completely on the sheet trays.

 

Spread the chocolate hazelnut spread between 2 cookies and sandwich them together. Repeat with the remaining cookies.

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One response »

  1. if you are in a hurry or looking for a trick………use ginger snap cookies (grocery store bought!) and slab that nutella all over them………..yummmmm.

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