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Monday, February 2, 2015

Chicken Chilli with Beer and Hominy

Hey babies.. I discovered this too late to post for the Super Bowl but...here is a chicken dish for the future that doesn't involve frying or hot wings..Chicken Chilli with Beer and Hominy.

INGREDIENTS:



  • 3 tablespoons extra virgin olive oil
  • 6 bone-in chicken thighs (about 1 1/2 pounds)
  • Kosher salt
  • Black pepper
  • 1 sweet yellow onion
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded and finely chopped
  • 2 jalapeƱos, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon chipotle chili powder
  • 1 tablespoon tomato paste
  • 1 28-ounce can crushed San Marzano tomatoes
  • DIRECTIONS
    1. In a large Dutch oven or saucepot, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt and pepper. In batches, add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate and set aside. Pour off some of the fat from cooking the chicken and return the pot to medium heat.
    2. Add the remaining 2 tablespoons of olive oil and heat until the oil begins to shimmer in the pan. Add the onions, garlic, red bell pepper and jalapeƱos and season with salt. Stir in the cumin, oregano, chipotle chili powder and tomato paste until the vegetables are well coated in the seasonings. Return the chicken to the pot and add the crushed tomatoes, beans, beer and hominy. Simmer over moderate heat until chicken is cooked through, about 30 minutes.
    3. Using kitchen tongs, remove the chicken from the pot and let cool slightly. Discard the skin and shred the meat into bite-sized pieces. Place the shredded pieces into the pot, and simmer until the chili thickens slightly with the meat. Taste to adjust seasoning with salt and pepper.
    4. To serve, ladle the soup into warmed individual bowls, and serve with sour cream, chopped onions and cilantro.

    Mmmmm that looks and sounds good doesn't it? Enjoy! Eat Well My friends!

    0 comments:


    Food Safety Tips
    Protect yourself against food-borne illnesses.


    1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

    Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

    2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

    Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

    3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

    Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

    4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

    One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

    * Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

    * Pork and ground beef - 160 degrees fahrenheit

    * Poultry - 165 degrees fahrenheit.

    Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

    5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

    Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

    6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

    Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

    7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

    You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

    8. Always heat leftover foods to 165 degrees fahrenheit.

    The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

    9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

    If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

    10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

    You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






    Cavier & Vodka
    Courtesy of The Lady (Bug) of the Household