Monday, January 31

Day #31 and Winter Continues...

Winter Storm Warning, (three words I am not very fond of). They are forcasting anywhere from 4-10 inches of snow with a light glazing of ice!  As I was coming home from taking the kiddies to school with freezing drizzle actually freezing to the windshield, my windshield wiper decides it doesn't want to be on the windshield any longer.   Luckily my good friend hadn't left for work and was able to fix it!  YEAH!  Hubby stocked us up on milk, eggs, and firewood.  What a combo, huh?   Think I have has just about enough of this winter weather.  Wonder if I could find Hubby a job somewhere warmer? 

Still trying to come up with something to make in the electric skillet tonight with chicken.  Why chicken?  Because it was the first thing I grabbed out of the freezer.  I'll get back with you when I find something...found it!

NEW RECIPE #12 Chicken Hash:
(Food Network, Guy Fieri 2007)
(Average Family Rating)

4 oz.Olive Oil, divided
2 Red Onions, diced
4 Garlic Cloves, thinly sliced
1 Red Bell Pepper, julienned
1 Green Bell Pepper, julienned
2 Jalapenos, seeded and diced
2 lbs. Chicken Thighs, bone-in and skin on
6 oz. Beer
4 oz. Water
1 Lime, juiced
1 tsp. Salt
2 tsp. Black Pepper
2 lbs. Red Potatoes, very thinly sliced
1/2 C. Roma Tomatoes, diced, for garnish
1/2 C. Queso Fresco

In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent. Add chicken and brown on all sides. Remove half of the onion and pepper mixture.
Continue to cook chicken and deglaze with beer and water.  Add lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone. Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
In same saute pan, reduce mixture until thick. Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy. Add onion and pepper mixture and shredded chicken. Press mixture together as it cooks and form into 1/2-inch cake. Flip over to brown both sides.
Top with diced tomatoes and queso fresco.

No comments:

Post a Comment