I'm hungry and bored...I want to make something spicy for dinner...any good recipes?!
Answers:
Original Hot Wings-- THIS is only the basic -- see below for my favorites:
INGREDIENTS:
2 1/2 pounds chicken wings, split and tips discarded
1/2 cup Frank's REDHOT Cayenne Pepper Sauce (or more to taste)
1/3 cup butter or margarine, melted
Blue cheese dressing (optional)
Celery sticks (optional)
DIRECTIONS:
1!. Bake wings 45 minutes at 425°F until fully cooked and crispy, turning halfway!.
2!. Combine Frank's RedHot Sauce and butter in bowl!.
3!. Toss wings in sauce to coat completely!. Serve with blue cheese dressing and celery sticks!.
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Buffalo Wings ( like Hooter's)
1 cup all-purpose flour
1 tsp!. salt
1/2 tsp!. paprika
1/2 tsp!. garlic powder
1/2 tsp!. cayenne pepper
1/4 tsp!. black pepper
20 chicken wing segments
1 cup butter OR margarine
1/2 cup hot sauce **
-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers!.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture!.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top!.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice!.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon!.
-Repeat with remaining chicken!.
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce!. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce!.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce!.
Notes: **
Use ranch dressing or blue cheese dressing as a dip for these fabulous wings
Hot Buffalo Wings
Creamy Roquefort dip:
1/2 cup Roquefort cheese, crumbled
1 (6-ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce
In a medium size bowl, cream the Roquefort and cream cheese until smooth!. Mix in the remaining ingredients and blend well!. Chill for 2 hours!.
Using a fryer or a large pot, heat oil to 350 degrees F!. Deep fry the wings until golden and crispy, approximately 10 minutes!.
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly!. Immediately toss hot wings into sauce!.
Place wings on a platter and serve with creamy Roquefort dip!.
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Hot Wings
Thai chile sauce Sriracha in place of the classic Frank's Red Hot sauce; the soothing accompaniment is a mix of sour cream spiked with rice vinegar!.
* 1 cup sour cream
* 1/4 cup plus 1 tablespoon rice vinegar
* 3 scallions, white and tender green parts only, thinly sliced
* Kosher salt and freshly ground pepper
* 1 cup Sriracha chile sauce
* 1 tablespoon sambal oelek or other Asian chile sauce
* 1 stick cold unsalted butter, cut into 8 pieces
* Vegetable oil, for frying
* 3 pounds chicken wings, tips discarded, wings cut in half at the joint
Directions:
1!. In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions!. Season with salt and pepper!. Cover and refrigerate!.
2!. In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil!. Remove from the heat and whisk in the butter until melted; keep warm!.
3!. In a large pot, heat 2 inches of oil to 375°!. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes!. Drain on paper towels and season with salt and pepper!. Transfer to a large bowl!. Pour the hot chile sauce over the wings and toss to coat!. Serve with the dipping sauce!.
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TGI Friday's Style Wings
Ingredients
15 fresh chicken wings (about 3 pounds)
cherry tomato, as garnish
carrot, cut in sticks,as garnish
celery, cut in sticks,as garnsih
blue cheese dressing, for dipping
Sauce
1/4 cup ketchup
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
2 teaspoons garlic salt
Directions
1!.Line a large broiler pan with a rack with foil in the bottom to catch drippings!.
2!.Set oven rack to 3-4" from the heat source and turn on your broiler!.
3!.Cut each wing into three pieces- a mini drummette, a bent wing portion, and a pointy wing tip- discard the wing tips!.
4!.Combine sauce ingredients in a large bowl, then dump in chicken and mix to coat well!.
5!.Set chicken pieces onto the broiler rack, reserving the sauce in the bowl!.
6!.Broil for 12 minutes, then turn over the chicken and brush with reserved sauce!.
7!.Broil another 8-10 minutes or until chicken is browned and cooked through!.
8!.Set cooked chicken in a mound on a platter!.
9!.Surround the chicken with carrot sticks, celery sticks, cherry tomatoes, and a small dish of blue cheese dressing on the side!.
10!.Note: If you want to use frozen chicken wings instead, don't thaw them!.
11!.Count out 30 frozen, precut wing parts and coat them with the sauce!.
12!.Bake (instead of broiling) in the lined broiler pan at the temperature suggested on the chicken wing package for the time indicated for that amount of chicken on your package- this will probably be longer than the time for broiling from fresh!.
13!.Brush with the reserved sauce halfway through the baking time!.
14!.Garnish as indicated above!.Www@FoodAQ@Com
INGREDIENTS:
2 1/2 pounds chicken wings, split and tips discarded
1/2 cup Frank's REDHOT Cayenne Pepper Sauce (or more to taste)
1/3 cup butter or margarine, melted
Blue cheese dressing (optional)
Celery sticks (optional)
DIRECTIONS:
1!. Bake wings 45 minutes at 425°F until fully cooked and crispy, turning halfway!.
2!. Combine Frank's RedHot Sauce and butter in bowl!.
3!. Toss wings in sauce to coat completely!. Serve with blue cheese dressing and celery sticks!.
-------
Buffalo Wings ( like Hooter's)
1 cup all-purpose flour
1 tsp!. salt
1/2 tsp!. paprika
1/2 tsp!. garlic powder
1/2 tsp!. cayenne pepper
1/4 tsp!. black pepper
20 chicken wing segments
1 cup butter OR margarine
1/2 cup hot sauce **
-In a shallow dish, combine flour, salt, paprika, garlic powder, and peppers!.
-Coat chicken entirely in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture!.
-In a 2-quart saucepan, heat butter and hot sauce just until butter melts; turn heat to low and keep warm on stove top!.
-Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil (vegetable oil, canola oil, or peanut oil) for 13 minutes, turning once or twice!.
-Drain chicken on a wire cooling rack for 30 seconds, then immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon!.
-Repeat with remaining chicken!.
Adjusting the spiciness of the sauce: As is, the recipe produces a medium sauce!. To change the amount of spiciness, simply adjust the butter-to-hot sauce-ratio:
Mild: Use 3/4 cup butter and 1/4 cup hot sauce!.
Hot: Use 1/4 cup butter and 3/4 cup hot sauce!.
Notes: **
Use ranch dressing or blue cheese dressing as a dip for these fabulous wings
Hot Buffalo Wings
Creamy Roquefort dip:
1/2 cup Roquefort cheese, crumbled
1 (6-ounce) package cream cheese, softened
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce
In a medium size bowl, cream the Roquefort and cream cheese until smooth!. Mix in the remaining ingredients and blend well!. Chill for 2 hours!.
Using a fryer or a large pot, heat oil to 350 degrees F!. Deep fry the wings until golden and crispy, approximately 10 minutes!.
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly!. Immediately toss hot wings into sauce!.
Place wings on a platter and serve with creamy Roquefort dip!.
-------------
Hot Wings
Thai chile sauce Sriracha in place of the classic Frank's Red Hot sauce; the soothing accompaniment is a mix of sour cream spiked with rice vinegar!.
* 1 cup sour cream
* 1/4 cup plus 1 tablespoon rice vinegar
* 3 scallions, white and tender green parts only, thinly sliced
* Kosher salt and freshly ground pepper
* 1 cup Sriracha chile sauce
* 1 tablespoon sambal oelek or other Asian chile sauce
* 1 stick cold unsalted butter, cut into 8 pieces
* Vegetable oil, for frying
* 3 pounds chicken wings, tips discarded, wings cut in half at the joint
Directions:
1!. In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions!. Season with salt and pepper!. Cover and refrigerate!.
2!. In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil!. Remove from the heat and whisk in the butter until melted; keep warm!.
3!. In a large pot, heat 2 inches of oil to 375°!. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes!. Drain on paper towels and season with salt and pepper!. Transfer to a large bowl!. Pour the hot chile sauce over the wings and toss to coat!. Serve with the dipping sauce!.
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TGI Friday's Style Wings
Ingredients
15 fresh chicken wings (about 3 pounds)
cherry tomato, as garnish
carrot, cut in sticks,as garnish
celery, cut in sticks,as garnsih
blue cheese dressing, for dipping
Sauce
1/4 cup ketchup
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
2 teaspoons garlic salt
Directions
1!.Line a large broiler pan with a rack with foil in the bottom to catch drippings!.
2!.Set oven rack to 3-4" from the heat source and turn on your broiler!.
3!.Cut each wing into three pieces- a mini drummette, a bent wing portion, and a pointy wing tip- discard the wing tips!.
4!.Combine sauce ingredients in a large bowl, then dump in chicken and mix to coat well!.
5!.Set chicken pieces onto the broiler rack, reserving the sauce in the bowl!.
6!.Broil for 12 minutes, then turn over the chicken and brush with reserved sauce!.
7!.Broil another 8-10 minutes or until chicken is browned and cooked through!.
8!.Set cooked chicken in a mound on a platter!.
9!.Surround the chicken with carrot sticks, celery sticks, cherry tomatoes, and a small dish of blue cheese dressing on the side!.
10!.Note: If you want to use frozen chicken wings instead, don't thaw them!.
11!.Count out 30 frozen, precut wing parts and coat them with the sauce!.
12!.Bake (instead of broiling) in the lined broiler pan at the temperature suggested on the chicken wing package for the time indicated for that amount of chicken on your package- this will probably be longer than the time for broiling from fresh!.
13!.Brush with the reserved sauce halfway through the baking time!.
14!.Garnish as indicated above!.Www@FoodAQ@Com
Chicken Quesadillas
Marinate your chicken breasts in fahita sauce!. (I use World Harbor brand!.!.!.I think that's the name-clear bottle, blue lid-Delicious!) Bake in the oven on 400 degrees until done (about 20 minutes)!. In the meantime, open 1-2 cans of diced green chilies (depending on your taste!.) Cut the chicken into bite-sized pieces!. If you have a quesadilla maker, heat that, otherwise you can use the microwave!. Put a soft tortilla shell first, then layer the chicken, cheese, green chilies and bacon bits or crumbled bacon!. Place another tortilla shell on top and heat until the cheese is melted!. Serve with sour cream!.Www@FoodAQ@Com
Marinate your chicken breasts in fahita sauce!. (I use World Harbor brand!.!.!.I think that's the name-clear bottle, blue lid-Delicious!) Bake in the oven on 400 degrees until done (about 20 minutes)!. In the meantime, open 1-2 cans of diced green chilies (depending on your taste!.) Cut the chicken into bite-sized pieces!. If you have a quesadilla maker, heat that, otherwise you can use the microwave!. Put a soft tortilla shell first, then layer the chicken, cheese, green chilies and bacon bits or crumbled bacon!. Place another tortilla shell on top and heat until the cheese is melted!. Serve with sour cream!.Www@FoodAQ@Com
Cajun Meat Pies
If you don't have time to make the pastry, pre-made egg roll wrappers work well, but your own home made pastry is much better!.
Makes about 25 (4-inch) pies
PASTRY:
2 1/2 cups all-purpose flour
1/2 cup shortening
1 teaspoon sugar 1/2 cup milk
1 teaspoon salt
1!. In a bowl combine flour, sugar, and salt!. Pour into a food processor with the blade attachment!. Add shortening in small chunks while processor is on!. Mix well until flour and shortening form pea-sized balls, then add milk a little at a time until dough forms together!. Pour dough out on floured sheet and roll out to 1/16-inch thick!. Cut out 4-inch circles!. Lightly flour both sides and reserve!.
GROUND BEEF FILLING:
1/2 cup chopped bell pepper
1 teaspoon cayenne
1/2 cup chopped yellow onion
1 teaspoon salt
1/2 cup chopped green onion
1/2 teaspoon black pepper
3 tablespoons oil
1/2 pound lean ground beef
1 tablespoon garlic, minced
2 small eggs, beaten
2 tablespoons parsley flakes
1!. Add finely chopped pepper and onions to melted fat in skillet!. Add everything except beef and eggs and cook for 5 minutes!. Add beef and brown!. Drain in a colander and let cool before making pies!.
2!. Place 2 tablespoons filling in center circle of pastry!. Moisten ends of circle with egg; fold over to form a half circle and press to seal (a fork works well)!.
3!. Deep fry at 350 degrees F until brown!. Drain on paper towel!. Serve!.
Note: You can bake in a preheated 350 degree oven for about 8 minutes; turn over and bake other side 8 minutes or until brown!.
Can substitute seasonings with seasoning blend (see below)!.
I mix up seasoning blend ahead of time and put them in jars:
Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder
Combine all ingredients; store in an airtight container!.
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.Www@FoodAQ@Com
If you don't have time to make the pastry, pre-made egg roll wrappers work well, but your own home made pastry is much better!.
Makes about 25 (4-inch) pies
PASTRY:
2 1/2 cups all-purpose flour
1/2 cup shortening
1 teaspoon sugar 1/2 cup milk
1 teaspoon salt
1!. In a bowl combine flour, sugar, and salt!. Pour into a food processor with the blade attachment!. Add shortening in small chunks while processor is on!. Mix well until flour and shortening form pea-sized balls, then add milk a little at a time until dough forms together!. Pour dough out on floured sheet and roll out to 1/16-inch thick!. Cut out 4-inch circles!. Lightly flour both sides and reserve!.
GROUND BEEF FILLING:
1/2 cup chopped bell pepper
1 teaspoon cayenne
1/2 cup chopped yellow onion
1 teaspoon salt
1/2 cup chopped green onion
1/2 teaspoon black pepper
3 tablespoons oil
1/2 pound lean ground beef
1 tablespoon garlic, minced
2 small eggs, beaten
2 tablespoons parsley flakes
1!. Add finely chopped pepper and onions to melted fat in skillet!. Add everything except beef and eggs and cook for 5 minutes!. Add beef and brown!. Drain in a colander and let cool before making pies!.
2!. Place 2 tablespoons filling in center circle of pastry!. Moisten ends of circle with egg; fold over to form a half circle and press to seal (a fork works well)!.
3!. Deep fry at 350 degrees F until brown!. Drain on paper towel!. Serve!.
Note: You can bake in a preheated 350 degree oven for about 8 minutes; turn over and bake other side 8 minutes or until brown!.
Can substitute seasonings with seasoning blend (see below)!.
I mix up seasoning blend ahead of time and put them in jars:
Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder
Combine all ingredients; store in an airtight container!.
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container!.
Use with seafood, chicken, beef, or vegetables!.
Yield: 1/4 cup!.Www@FoodAQ@Com
Smoothered Burritos!.!.!.YUMMY!
www!.ehow!.com/how_2318923_delicious-smo!.!.!.Www@FoodAQ@Com
www!.ehow!.com/how_2318923_delicious-smo!.!.!.Www@FoodAQ@Com
like some boiled crawfish or some spicy hotwingsWww@FoodAQ@Com
buffalo shrimp!.!.!.!.www!.recipezaar!.com it's free!Www@FoodAQ@Com
Pulled-Pork Tacos
Real Simple
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalape?os, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
Heat oven to 300° F!.
Place 2 large sheets of aluminum foil on a work surface, one atop the other!. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin!. Spoon the jam over the pork, turning to coat!. Scatter the jalape?os and onion around the pork!. Fold the double layer of foil around the pork and crimp the edges to seal tightly!. Place in a baking dish!. Roast until fork-tender, about 4 hours; let cool!. Unwrap the pork, reserving the juices and discarding the foil!. Use a fork to shred the pork!. Transfer to a bowl!. Pour the cooking juices, onion, and jalape?os over the pork and toss!. Serve with the tortillas, cilantro, and lime wedges!.
Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave!. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes!.
Yield: Makes about 6 servings
NUTRITION PER SERVING
CALORIES 396(30% from fat); FAT 13g (sat 4g); CHOLESTEROL 125mg; CARBOHYDRATE 30g; SODIUM 800mg; PROTEIN 39g; FIBER 3g; SUGAR 5g
Sara Quessenberry
Real Simple, JUNE 2006
More great recipes and related articles
Mexican Meatballs
Real Simple
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 jalape?o, seeded and finely chopped
1 pound ground pork
1/2 cup dry bread crumbs
1 large egg
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 16-ounce jar salsa
Heat oven to 400° F!.
Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat!. Add the onion and cook until softened, about 3 minutes!. Add the garlic and jalape?o and cook for 1 minute!. Remove from heat; let cool!.
In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin, and onion mixture!. Shape into 12 meatballs!.
Wipe out skillet, add the remaining oil, and heat over medium-high heat!. Brown the meatballs on all sides, about 7 minutes total!.
If not using an ovenproof skillet, transfer the meatballs to a baking dish!. Pour the salsa over the top!. Bake until cooked through, about 25 minutes!.
Tip: If you're in the mood for soft tacos, set out corn or flour tortillas and shredded cheese with the meatballs!. Otherwise simply serve them over rice!.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 471(63% from fat); FAT 33g (sat 11g); CHOLESTEROL 141mg; CARBOHYDRATE 18g; SODIUM 1,709mg; PROTEIN 2g; FIBER 2g; SUGAR 14g
Sara Quessenberry
Real Simple, JULY 2006
More great recipes and related articles
spicy stir fried chicken and greens with peanuts
Bon Appétit | April 2008
Molly Stevens
*
recipe
*
reviews (9)
*
my notes
Servings: Makes 4 servings
subscribe to Bon Appétit
Ingredients
2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1/4 cup chopped roasted salted peanuts
Preparation
Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl!. Add chicken; marinade 20 to 30 minutes!.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve!.
Heat 2 tablespoons peanut oil in large nonstick skillet over high heat!. Add white parts of onions and chiles; stir 30 seconds!. Add chicken; stir-fry just until cooked through, about 3 minutes!. Transfer chicken mixture to bowl!. Add 1 tablespoon peanut oil to same skillet; heat over high heat!. Add greens by large handfuls; stir just until beginning to wilt before adding more!. Sauté just until tender, 1 to 6 minutes, depending on type of greens!. Return chicken to skillet!. Add reserved soy sauce mixture; stir until heated through, about 1 minute!. Season with salt and pepper!. Transfer to serving bowl; sprinkle with green parts of onions and peanuts!.
Nutritional Information
Per serving: 379 calories, 20g fat (3g saturated), 81mg cholesterol, 708mg sodium, 10g carbohydrates, 4g fiber, 38g protein (nutritional analysis provided by Nutrition Data)Www@FoodAQ@Com
Real Simple
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalape?os, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
Heat oven to 300° F!.
Place 2 large sheets of aluminum foil on a work surface, one atop the other!. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin!. Spoon the jam over the pork, turning to coat!. Scatter the jalape?os and onion around the pork!. Fold the double layer of foil around the pork and crimp the edges to seal tightly!. Place in a baking dish!. Roast until fork-tender, about 4 hours; let cool!. Unwrap the pork, reserving the juices and discarding the foil!. Use a fork to shred the pork!. Transfer to a bowl!. Pour the cooking juices, onion, and jalape?os over the pork and toss!. Serve with the tortillas, cilantro, and lime wedges!.
Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave!. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes!.
Yield: Makes about 6 servings
NUTRITION PER SERVING
CALORIES 396(30% from fat); FAT 13g (sat 4g); CHOLESTEROL 125mg; CARBOHYDRATE 30g; SODIUM 800mg; PROTEIN 39g; FIBER 3g; SUGAR 5g
Sara Quessenberry
Real Simple, JUNE 2006
More great recipes and related articles
Mexican Meatballs
Real Simple
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
1 jalape?o, seeded and finely chopped
1 pound ground pork
1/2 cup dry bread crumbs
1 large egg
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 16-ounce jar salsa
Heat oven to 400° F!.
Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat!. Add the onion and cook until softened, about 3 minutes!. Add the garlic and jalape?o and cook for 1 minute!. Remove from heat; let cool!.
In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin, and onion mixture!. Shape into 12 meatballs!.
Wipe out skillet, add the remaining oil, and heat over medium-high heat!. Brown the meatballs on all sides, about 7 minutes total!.
If not using an ovenproof skillet, transfer the meatballs to a baking dish!. Pour the salsa over the top!. Bake until cooked through, about 25 minutes!.
Tip: If you're in the mood for soft tacos, set out corn or flour tortillas and shredded cheese with the meatballs!. Otherwise simply serve them over rice!.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 471(63% from fat); FAT 33g (sat 11g); CHOLESTEROL 141mg; CARBOHYDRATE 18g; SODIUM 1,709mg; PROTEIN 2g; FIBER 2g; SUGAR 14g
Sara Quessenberry
Real Simple, JULY 2006
More great recipes and related articles
spicy stir fried chicken and greens with peanuts
Bon Appétit | April 2008
Molly Stevens
*
recipe
*
reviews (9)
*
my notes
Servings: Makes 4 servings
subscribe to Bon Appétit
Ingredients
2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1/4 cup chopped roasted salted peanuts
Preparation
Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl!. Add chicken; marinade 20 to 30 minutes!.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve!.
Heat 2 tablespoons peanut oil in large nonstick skillet over high heat!. Add white parts of onions and chiles; stir 30 seconds!. Add chicken; stir-fry just until cooked through, about 3 minutes!. Transfer chicken mixture to bowl!. Add 1 tablespoon peanut oil to same skillet; heat over high heat!. Add greens by large handfuls; stir just until beginning to wilt before adding more!. Sauté just until tender, 1 to 6 minutes, depending on type of greens!. Return chicken to skillet!. Add reserved soy sauce mixture; stir until heated through, about 1 minute!. Season with salt and pepper!. Transfer to serving bowl; sprinkle with green parts of onions and peanuts!.
Nutritional Information
Per serving: 379 calories, 20g fat (3g saturated), 81mg cholesterol, 708mg sodium, 10g carbohydrates, 4g fiber, 38g protein (nutritional analysis provided by Nutrition Data)Www@FoodAQ@Com