Shrimp with Butter and Garlic

Shrimp is sauteed with butter, garlic and green onions.

Ingredients:

• 1 pound butter
• 3 bunches scallions, chopped
• 12 medium cloves garlic, chopped
• 1/2 cup chopped parsley
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups dry sherry
• 1 1/2 pounds medium to large shrimp, peeled and deveined
• 2 sweet red bell peppers, cut in thin sticks
• chopped parsley, for garnish

Preparation:

Melt butter in saucepan. Add the scallions and garlic; cook 3 minutes. Add parsley, salt, pepper and Sherry; simmer 2 minutes and set aside. Pour a small amount of the butter mixture into a skillet. Sauté the shrimp in batches, adding more butter mixture as needed. Arrange the sauteed shrimp on a serving platter. Saute the red peppers in the pan; add the rest of the butter mixture and pour over the shrimp. Garnish with parsley. Serves 4.

Chicken Enchiladas

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Margarita

Ingredients

• 3/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1/4 cup pineapple juice
• 1/4 cup sugar
• 1 tablespoon lime zest
• 1 tablespoon lemon zest
• 8 lime wedges
• 1/2 cup coarse salt
• 1 cup ice
• 1 cup premium 100 percent agave tequila
• 3/4 cup orange-flavored liqueur (recommended: Grand Marnier or triple sec

Directions

In a medium saucepan, combine the lime juice, lemon juice, water, pineapple juice, sugar, lime zest and lemon zest. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zests. (Can be made in advance and keep in a covered container in the refrigerator.)

Chill the margarita glasses in the freezer for 30 minutes. Place the coarse salt in a shall dish or saucer. Wet the rim of each with a lime wedge and dip the glass into the salt to coat.
In a cocktail shaker, combine the cooled citrus syrup with the ice, tequila and orange-flavored liqueur. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glasses and garnish each with a lime wedge.

Pear Martini

Pear martini
Sugar, for rim of glass

Ice
1 lemon or lime wedge
2 ounces pear juice
1 ounce Absolut Pear Vodka
Makes 1 serving.
Chill a martini glass. Place sugar on a plate. Dampen the rim of the glass using the lemon or lime wedge and dip into sugar to coat.
In a cocktail shaker filled with ice, combine pear juice and vodka. Cover and shake. Strain into prepared glass.

Read more: http://www.macon.com/2008/11/19/531152/pear-martini.html#ixzz1UvGVwu3T

El Pollo Loco Chicken Recipe

1 cup white vinegar
1 cup olive oil1/2 cup white wine
1 tbsp oregano
1 tsp thyme
3 or 4 large cloves garlic, crushed
1 1/2 tsp Tabasco sauce
2 whole chickens, each cut in half

Mix all ingredients and marinate two whole chickens which have been
cut in half. Marinate several hours in the refrigerator.

Grill chicken slowly until done.

Low Fat Chicken Cheese Enchiladas

Ingredients

• 1-1/2 cups (12 ounces) reduced-fat sour cream
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 4 cups cubed cooked chicken breast
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 12 fat-free flour tortillas (6 inches), warmed
• 4 green onions, thinly sliced

Directions

• In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with reserved soup mixture.
• Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.

Southwest Chicke Recipe

Slow-Cooked Southwest Chicken Recipe

 

 

  

 

• 6 Servings
• Prep: 15 min. Cook: 6 hours

Ingredients

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 pound boneless skinless chicken breast
• 1 jar (8 ounces) chunky salsa
• 1 cup frozen corn
• 1 tablespoon dried parsley flakes
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 3 cups hot cooked rice

Directions

• In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low for 6-8 hours or until a meat thermometer reads 170°.
• Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. Yield: 6 servings.