Ingredient: Smoked Paprika

Chicken (or Turkey) Mole Chili

Chicken (or Turkey) Mole Chili
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This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Chicken (or Turkey) Mole Chili
Print Recipe
This chili has the chocolaty, spicy flavors of Mole and the intense flavor of a chili based sauce. Make it a day ahead for maximum flavor.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Remove stems and seeds from the chilies. Place in a large saucepan with the stock. Bring this to a boil, reduce the heat, and simmer for 20 to 30 minutes. The chilies should be very soft. Let the mixture cool slightly. Put the chilies in a food processor. Process until it is a somewhat smooth. Press through a sieve to remove the skin and strain into a glass container.
  2. To roast Poblano Chilies: Place chilies on an oiled broiler tray and broil a few inches from heat. Turn until all sides are evenly charred and the skin is beginning to blister. This will take 5-10 minutes depending on the heat of the broiler. Remove the chilies to a heatproof bowl or plate and cover tightly with plastic wrap. Let sit for 5 minutes or until the skin peels off easily. Remove stems and seeds and chop in 1/2 inch dice.
  3. Heat the oil in a soup pot over medium heat. Add the bacon and cook until it is well browned. Add the chicken (turkey) and cook over high heat until it is browned, about 8 minutes.
  4. Lower the heat to medium, and add the onion, garlic, and jalepeno to the pan and cook until they are softened, 5 minutes or so. Stir in the tomato paste and cook for a minute or two.
  5. Pour in the chili stock, tomatoes and all of the seasonings, except the Mexican chocolate. Simmer 20 -30 minutes to allow the flavors to blend and get well acquainted with each other.
  6. Add the chopped chocolate and stir until it is melted. Adjust the seasonings and serve. Pass Shredded cheese, sour cream, cilantro or minced red onions if desired.
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Smoky Hummus Dip

Smoky Hummus Dip
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Smoky Hummus Dip
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Ingredients
Servings:
Instructions
  1. Place the chickpeas, garlic, lemon juice, water, tahini, and olive oil in the bowl of the processor. Pulse until everything is combined, then process steadily until the hummus is as smooth as you like.
  2. Add the measured amounts of cumin, smoked paprika, and chipotle sauce. Process long enough for the spices to be incorporated. Taste and add salt and pepper to your taste. Process again. Taste and add more of the seasonings to you preference.
  3. Chill for at least several hours. Serve with home baked salted tortilla or pita chips. It is also good with fresh vegetables.
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Buffalo Chicken Sausage and Loaded Potato Skin Soup

Buffalo Chicken Sausage and Loaded Potato Skin Soup
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The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Buffalo Chicken Sausage and Loaded Potato Skin Soup
Print Recipe
The flavors of everyone's favorite appetizers in a creamy soup.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Spray a 13 X 9 baking pan with cooking spray. .Place potato pieces in pan. Drizzle wit olive oil and toss to evenly coat the potatoes. bake in oven until browned and cooked through, about 30 minutes.Set aside.
  2. While potatoes are cooking, heat a soup pot over medium heat . Add the chopped bacon and cook until browned. remove with slotted spoon and drain on paper towels. Leave about 2 tablespoons of the drippings in the pan and add the sausage. Cook 3 - 4 minutes until just beginning to brown.
  3. Add the onions to the pan and cook and stir until they become translucent. Add the peppers and garlic and continue to cook another 3 or 4 minutes. Add 1/4 cup chicken stock to pan. Scrape up any browned bits.
  4. Add the rest of the stock and bring the mixture to a simmer. Simmer uncovered 10 minutes. Add the potatoes and reserved bacon to the pot and simmer for 5 minutes or so. Add the cream, ranch dressing, and blue cheese to the pan and heat gently. Add the shredded cheese and stir until melted. Ladle into bowls and serve.
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Smothered Chicken

Smothered Chicken
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Decadent and creamy, chicken tenders become a satisfying weeknight dinner that would even impress company. Serve with sauteed green beans or a salad.
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Smothered Chicken
Print Recipe
Decadent and creamy, chicken tenders become a satisfying weeknight dinner that would even impress company. Serve with sauteed green beans or a salad.
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 10 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
  1. Place the potatoes and the smashed garlic in a pot. Add water to cover the potatoes by about an inch. Add salt and bring to a boil over high heat. Reduce the heat to medium and simmer the potatoes while you prepare the chicken and gravy. These can take care of themselves save a stir every now and then.
  2. In a large skillet cook bacon until it is lightly browned and has rendered some fat. Remove from pan and drain on paper towels.The bacon will cook more later when it is combined with the onions. Leave 2 Tablespoons of drippings in pan.
  3. In a shallow bowl, mix 1/2 cup flour with the Paprika and Bacon Salt. Dredge chicken tenders in flour and transfer to the hot frying pan. Do not crowd the tenders. Brown in batches if they can't brown without touching. Turn to brown on all sides. This should take 7 -10 minutes or so. Remove from pan when browned and set aside.
  4. Return bacon to hot pan and add the onions. Toss to combine and coat with drippings. If the pan seems a little dry, add 1 - 2 tablespoons butter. Cook until onions are golden brown. Add remaining flour to pan and stir to incorporate the flour. Continue to cook 3 minutes or so stirrring often.
  5. Add the Chicken Broth and stir constantly until mixture begins to thicken and bubble. Reduce heat to low and stir in 3/4 cup of the Savory Garlic Cooking Cream. Return the chicken tenders to the pan along with any juices that have accumulated, stirring and turning the chcken until it is evenly coated with the gravy. Continue to cook over medium/low heat until chicken is cooked through, about 5 minutes.
  6. When potatoes are cooked, drain and return to pan. Combine remaining cooking cream and milk and add to potatoes. Smash, leaving more than a few lumps . Keep warm until ready to plate.
  7. Spoon the potatoes onto four plates. Divede the tenders evenly on top of the potatoes. Spoon the rest of the gravy over everything. Garnish with parsely if desired.
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