|
|
|
|
genie
Master of Prissface
|
|
|
Joined: 14 May 2002
Posts: 16194
Location: Finding serenity one day at a time
|
| Back to top
|
|
 Posted: 03/23/05 - 21:44 Post subject: By request-chicken mole recipe!!
Tastes even better the next day! Courtesy of the South Beach Cookbook, it's Phase 1 for you die hards......
2 1/2 lbs chicken tenders (I used whole breasts and cut them into cubes)
Salt
Ground black pepper
1 large onion, chopped
1 large bell pepper (any color, I like orange) chopped
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 can (14.5 oz) diced tomatoes (do NOT drain)
2 tbsp peanut butter (they say natural, I used Jif)
2 tbsp unsweetened cocoa powder
2 scallions, chopped (optional for garnish, I left them out)
Sprinkle chicken with salt & black pepper. Heat a large nonstick skillet coated with olive oil spray over medium-high heat (or a quick turn of the pan if you use regular olive oil) Add chicken and cook for 8 minutes, turning once (or just stir if you cube it) or until browned on both sides. I found this took a little longer than 8 minutes. Remove chicken to a large plate.
Add the onion, bell pepper and garlic to skillet and cook for 3 minutes or until onion becomes translucent. Stir in the chili powder, cinnamon and cloves and cook for 1 minute, stirring constantly. Return the chicken to the skillet. Add the diced tomatoes, with juice, peanut butter and cocoa powder. Bring to a boil, lower heat slightly, cover and simmer, stirring every few minutes, for 25 minutes or until chicken is no longer pink. I think this actually took me about 15. Garnish with scallions if desired.
YUMMERS!!!!!
For those who track the info: serves 4.
Calories: 431
Fat: 8g
Saturated fat: 2g
Protein: 70g
Carbs: 17g
Fiber: 6g
Last edited by genie on 03/23/05 - 21:53; edited 1 time in total
|
|
|
|
|
Maddies Wench
Flailing Homosapiens
|
|
|
Joined: 12 Jun 2003
Posts: 6103
Location: Seeking out the poorer quarters where the ragged people go.
|
| Back to top
|
|
Posted: 03/23/05 - 21:46 Post subject: Re: By request-chicken mole recipe!!
| genie wrote: | Tastes even better the next day! Courtesy of the South Beach Cookbook, it's Phase 1 for you die hards......
2 1/2 lbs chicken tenders (I used whole breasts and cut them into cubes)
Salt
Ground black pepper
1 large onion, chopped
1 large bell pepper (any color, I like orange) chopped
2 cloves garlic, minced
2 tbsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 can (14.5 oz) diced tomatoes (do NOT drain)
2 tbsp peanut butter (they say natural, I used Jif)
2 tbsp unsweetened cocoa powder
2 scallions, chopped (optional for garnish, I left them out)
Sprinkle chicken with salt & black pepper. Heat a large nonstick skillet coated with olive oil spray over medium-high heat (or a quick turn of the pan if you use regular olive oil) Add chicken and cook for 8 minutes, turning once (or just stir if you cube it) or until browned on both sides. I found this took a little longer than 8 minutes. Remove chicken to a large plate.
Add the onion, bell pepper and garlic to skillet and cook for 3 minutes or until onion becomes translucent. Stir in the chili powder, cinnamon and cloves and cook for 1 minute, stirring constantly. Return the chicken to the skillet. Add the diced tomatoes, with juice, peanut butter and cocoa powder. Bring to a boil, lower heat slightly, cover and simmer, stirring every few minutes, for 25 minutes or until chicken is no longer pink. I think this actually took me about 15. Garnish with scallions if desired.
YUMMERS!!!!!
For those who track the info: serves 4. Calories: 431 Fat: 8g Saturated fat: 2g Protein: 70g Carbs: 17g Fiber: 6g |
That seems like alot of carbs - like the equivalent of 2 cups of spaghetti.
|
|
|
|
|
genie
Master of Prissface
|
|
|
Joined: 14 May 2002
Posts: 16194
Location: Finding serenity one day at a time
|
| Back to top
|
|
Posted: 03/23/05 - 21:48 Post subject:
17 grams is a lot? Sorry, should I stack them so it's easier to read? 70g is the protein
|
|
|
|
|
HighHeat
Big Daddy
|
|
|
Joined: 30 May 2004
Posts: 6682
Location: Out of the frying pan, and into the fire.
|
| Back to top
|
|
Posted: 03/23/05 - 21:48 Post subject: Re: By request-chicken mole recipe!!
| Maddie's Wench wrote: |
That seems like alot of carbs - like the equivalent of 2 cups of spaghetti. |
17g.
I read it the other way (70) at first too.
|
|
|
|
|
genie
Master of Prissface
|
|
|
Joined: 14 May 2002
Posts: 16194
Location: Finding serenity one day at a time
|
| Back to top
|
|
Posted: 03/23/05 - 21:54 Post subject:
Sorry, here you go, I fixed it.
Anyone interested in a shrimp creole recipe? That's going to be Friday's dinner.
|
|
|
|
|
Maddies Wench
Flailing Homosapiens
|
|
|
Joined: 12 Jun 2003
Posts: 6103
Location: Seeking out the poorer quarters where the ragged people go.
|
| Back to top
|
|
Posted: 03/23/05 - 21:57 Post subject:
| genie wrote: | Sorry, here you go, I fixed it.
Anyone interested in a shrimp creole recipe? That's going to be Friday's dinner. |
Yep!
|
|
|
|
|
genie
Master of Prissface
|
|
|
Joined: 14 May 2002
Posts: 16194
Location: Finding serenity one day at a time
|
| Back to top
|
|
Posted: 03/23/05 - 22:06 Post subject:
Big Easy Shrimp
2 strips turkey bacon or canadian bacon
1 onion, chopped
1/2 bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced (I usually use two)
1 can (16oz) chopped tomatoes (do NOT drain)
1 bay leaf
1/2 tsp ground black pepper
1 tsp Worcestershire sauce
1 tsp hot pepper sauce
1 lb medium shrimp, peeled/deveined
Cook the bacon in a large skillet over medium heat until crisp. Place on paper towel-lined plate to drain (although there aren't usually much drippings). Crumble when cool. Remove and discard all but 1 tbsp drippings from pan.
In the hot drippings, over medium heat, cook the onion, bell pepper and celery for 5 minutes or til tender. Stir in garlic and cook for 1 minute. Add tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce and hot pepper sauce. Heat to a boil. Reduce heat to low and simmer for about 20 minutes. Add shrimp and bacon and cook for 10 minutes or til shrimp are opaque. Remove and discard bay leaf before serving.
|
|
|
|
  |
All times are GMT - 4 Hours
|
| Page 1 of 1 |
Related topics: | |
|
