Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
This is a great recipe to try! It came from Everyday Food magazine, November 2007 issue. A slightly spicy mix of chicken and beans, served in a bowl or with tostadas, tortillas, tortilla chips, you get the picture! My friend JennyLee’s husband told her he could eat this for dinner every night. I guess it really is that delicious. Our whole family loves this too.
You can also make this dish in your slow cooker, which takes about 8 hours. You can find those instructions here. With two ways to cook it, what’s not to love?
Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!
Slow-cooked tex-mex chicken & beans
serves 4 · prep time: 15 min. · total time: 2 ¼ hr.
2 cans (15 ounces each) pinto beans, drained and rinsed
1 jar (11 ounces) mild or medium salsa (1 ½ cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce (comes in a small can, usually in the Mexican aisle. I just used one chile and chopped it up small)
2 tablespoons flour
1 ½ pounds boneless, skinless chicken thighs (about 8)
coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
¼ cup sour cream, for serving
¼ cup chopped fresh cilantro, for serving (optional)
- Preheat oven to 350°. In a 5-quart Dutch oven or large pot, stir together beans, salsa, chiles, flour and 2 cups water. Season chicken with salt and pepper; arrange on top of bean mixture.Scatter onion and bell pepper on top of chicken.
- Cover pot and bring to a simmer on top of the stove, do not stir.
- Transfer to oven, and cook until chicken is tender, 1 ½ to 2 hours.
Remove chicken from stew; shred into large pieces, and return to stew. Serve topped with sour cream and cilantro. (also good with tostadas or tortilla chips)
Just in case you’re looking for a “healthy” sugar-free snack in keeping with any New Year’s resolutions…here you go!
This is a recipe I used to make all the time in college. At the time, I was doing a lot of work with Native Americans, and it seemed like most of them were diabetics. For some reason, unbeknownst to me at this present time, we had a lot of potluck-type things. The Native Americans were sooooooo excited that this recipe has no sugar (other than the minimal amount on the coconut and dates). I used to place a stack of recipe print-outs right next to the pan of coffee cake. I lost the recipe, but found a very similar one online, which I then fixed–the guy had added sugar! No!! He ruined the very essence of it!!–So, I brought it back to its former healthful, delicious, sugar free glory. Enjoy.
Banana Date Coffee Cake
- 1/2 cup butter – softened
- 2 medium bananas
- 3 large eggs
- 1 and 1/4 cups water
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 and 1/2 cups chopped dates
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For Topping:
- 1/2 cup (heaping) chopped dates
- 1/2 cup (heaping) flaked coconut
- 1/2 cup (heaping) chopped walnuts
Preheat oven to 350 degrees. Prepare a 13×9 baking pan with a generous coating of cooking spray.
Cream butter and bananas in a mixing bowl. Add eggs, water and vanilla extract and mix well.
In a large bowl, sift together flour, baking powder and salt. Add to butter mixture and mix well. Add chopped dates and mix well.
Pour batter into prepared pan and smooth out evenly with the back of a spoon.
Combine all topping ingredients in a small bowl or cup and sprinkle topping evenly over batter.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Preheat oven to 400 degrees.
- Brown chicken in a nonstick skillet.
- Remove chicken and add rice vinegar and chicken broth to pan. Cook over high heat for 2 minutes.
- Put the garlic cloves into a 11 x 13 baking dish. Place the chicken on top and pour sauce on chicken.
- Bake for 30 minutes.
- Mash the garlic into the sauce and pour over chicken.
So I have to admit. I’m a little nervous. This is my first time.
Cue awkward silence.
AS A GUEST BLOGGER!
But have no fear, I will try to make the experience as pleasurable and painless as possible. I am Joanne from Eats Well With Others, a first year MD/PhD student from NYC who spends most of her time avoiding studying by either (a) running or (b) cooking. These may seem like two antithetical things but they are actually one vicious cycle. I run so that I can eat what I want. And then I cook so that I can eat to fuel the running. I also like taking long walks on the beach and watching sunsets. And am just looking for someone who will make me laugh. Just thought I’d throw that in there in case this paragraph didn’t sound enough like a singles ad.
So let’s see, what do I cook? When people used to ask me this I always used to say, “Well, I can do just about anything with a sweet potato.” Which used to be very true and still is to some extent (sweet potatoes are one of my favorite vegetables), except that they have kind of been usurped by winter squash. And pasta. When you train for a marathon, you need to eat a lot of pasta. So that is by far what has been dominating my blog for the past five months. In general, though, I cook mostly vegetarian dishes, not necessarily by choice but mainly because I am a med student on a budget and it is cheaper this way. I use a TON of vegetables in my cooking and I truly believe that no meal is complete without them. I have also recently started baking. Which is infinitely more of a challenge than cooking is. But the end products are usually equally tasty.
Anyway, that’s enough about me. Let’s get on to our feature presentation!
Whenever I go home to visit my parents and siblings, I am the one who does the cooking. Mainly because if I don’t take the reins, we end up eating Chinese take-out at 10PM. And no one wants that. Except, of course, for my brother who is a stereotypical 20-year-old boy and could happily live off of Tex-Mex and General Tso’s Chicken for the rest of his life. Until his metabolism catches up with him. But that is another grievance for another day.
This dish is one of the few successes that I have had when cooking for my family. They are very picky eaters and so every dish I make is scrutinized heavily for spice content (my dad hates almost all herbs and spices. He can handle basil in small quantities. It is a situation. We are working on it) as well as for veggie content.
Two things that they do like, however, are chicken and potatoes. I’ll take what I can get.
Thus, I present you with grilled Hoisin chicken breasts, accompanied by a side of maple mustard glazed potatoes and string beans. I hope they are as celebrated in your kitchen as they were in mine.
Thank you to the ladies of the Krazy Kitchen for gracing me with the opportunity to share these with you all! Enjoy!
Grilled Hoisin Chicken Breasts
1/2 cup hoisin sauce
4 cloves garlic
1/4 tsp cayenne pepper
1/2 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 1/2 lb chicken breasts
1. Whisk together all of the ingredients except for the chicken in a small bowl. Heat up your grill.
2. Arrange chicken on a platter and brush lightly with the hoisin sauce mixture. Turn to the other side and coat as well. Place the chicken on the grill and cook, occasionally brushing with sauce and turning every 5 minutes, until chicken is cooked through.
Maple Mustard Glazed Potatoes and String Beans
Serves 6, adapted from Vegan With A Vengeance
2 lb red potatoes, scrubbed and diced
1 lb string beans
1 yellow onion, diced
2 cloves garlic
3 tbsp soy sauce
1/4 cup maple syrup
3 tbsp dijon mustard
1 tbsp olive oil
1. Preheat your oven to 400.
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce
- Preheat oven to 350°.
- Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
- Sprinkle your meat and onions into the ramekin.
- Crack an egg into each ramekin.
- Salt & pepper.
- Bake for 6-10 minutes or until egg whites are just set.
- Top with cheese.
- Bake another 6-10 minutes or until eggs are set to desired doneness.
- With a spoon gently remove egg from cup onto plate or toast.
Here’s the recipe …
4 chicken breasts cut in thirds (12 pieces)
Salt and pepper to taste
Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish. Bake at 400 degrees for about 30 minutes or until chicken is cooked through and bacon is nice and brown and crispy.
The only thing I did any different from the recipe was to turn them upside down right at the end and did a quick broil to get the bacon on the bottom nice and crisp too!
These are so yummy – definitely a family favorite here!
*Recipe previously posted at Menagerie