Tag: chicken

Description

This indulgent twist on classic poutine features double-coated, butter-battered fries fried to crispy perfection. Smothered in a rich homemade beef gravy and topped with squeaky white cheese curds, this dish is the ultimate comfort food. Every bite delivers a satisfying crunch followed by a velvety, savory finish—perfect for game nights, gatherings, or whenever you crave something truly decadent.

Ingredients

For the Gravy:

• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 stick unsalted butter
• ¼ cup all-purpose flour
• 32 ounces beef broth
• Pepper to taste

For the Fries:

• 1 ½ to 2 pounds frozen french fries
• 1 cup corn masa
• 1 tablespoon Lawry’s Seasoned Salt
• 2 sticks unsalted butter, melted
• Fry oil (for deep frying)

For Assembly:

• 20 ounces white cheese curds
• Salt and pepper to taste

How to Make It

1. Prepare the Gravy:
   • In a small bowl, whisk together cornstarch and water until smooth. Set aside.
   • In a medium saucepan over medium-low heat, melt 1 stick of butter.
   • Sift in the flour and stir continuously with a flat spatula for 2-3 minutes until golden and smooth.
   • Whisk in the beef broth and bring to a simmer. Slowly add the cornstarch mixture while whisking.
   • Simmer for 1-2 minutes until thickened. Season with pepper and keep warm.
2. Make the Butter-Battered Fries:
   • In a shallow pan, pour the melted butter.
   • In a medium bowl, mix the corn masa and Lawry’s Seasoned Salt.
   • Working in batches, dip each fry into the butter, then coat with the masa mixture. Shake off excess, then repeat the butter and masa coating for a double layer. Place coated fries on a baking sheet.
3. Fry the Fries:
   • Heat 3 inches of oil in a deep fryer or Dutch oven to 350°F.
   • Fry the coated fries in batches until golden brown and crispy. Remove and drain on a wire rack.
4. Assemble the Poutine:
   • Place the hot fries in a large bowl.
   • Top with cheese curds and pour warm gravy over them.
   • Toss gently to coat, then serve immediately.

Tips for Perfect Poutine

• If the gravy thickens too much before serving, whisk in a bit of extra broth to loosen it.
• Use high-quality cheese curds for the best texture and authentic squeaky bite.
• For extra crispiness, fry the coated fries twice—once at 325°F until lightly golden, then again at 375°F for a crispy exterior.
• Serve immediately to enjoy the perfect balance of crispy fries, melty cheese, and rich gravy.

Ingredients for Chipotle Sauce

• 1 cup sour cream
• 1/2 cup mayonnaise
• 4-6 chipotle peppers in adobo sauce (adjust for spice tolerance)
• 2 cloves garlic (or garlic powder to taste)
• 1 1/2 tbsp honey
• Salt and pepper to taste

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How to Make Chipotle Sauce

1. Prep Your Ingredients:
   • If using fresh garlic, peel and finely mince it.
   • For a milder sauce, start with 4 chipotle peppers; for more heat, use up to 6.
2. Blend Ingredients:
   • In a blender or food processor, combine sour cream, mayonnaise, chipotle peppers, garlic, honey, and a pinch of salt and pepper.
3. Blend Until Smooth:
   • Process the mixture until fully smooth and creamy. Taste and adjust seasoning if needed.
4. Chill (Optional):
   • For best flavor, chill the sauce in the refrigerator for 30 minutes before serving.

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Tips for the Perfect Chipotle Sauce

• Adjust Spice Level: If you’re unsure about the heat, start with fewer peppers and add more gradually.
• Flavor Variations: Add a squeeze of lime juice for tanginess or a handful of fresh cilantro for a herby twist.
• Storage: Keep your chipotle sauce in an airtight container in the fridge for up to a week.
• Serving Ideas: Use as a dip for fries or veggies, a spread for sandwiches, or a topping for tacos and grilled meats.

This quick and easy chipotle sauce will become your go-to for adding smoky flavor to your favorite dishes!

This Chicken Pita is a fresh, flavorful, and filling meal perfect for lunch or dinner. Tender seasoned chicken, sweet corn, savory Spanish rice, and juicy tomatoes are all tucked into a warm pita. Topped with our zesty homemade chipotle sauce, every bite is a burst of bold flavor. Quick to make and customizable to your taste, it’s a family favorite you’ll keep coming back to! 

Ingredients: 

• 2-3 pita bread rounds 

• 1 lb chicken breast or thighs, cut into bite-sized pieces 

• 1 cup cooked Spanish rice 

• 1/2 cup corn (fresh, frozen, or canned) 

• 1/2 cup chopped fresh tomatoes 

• 1 tbsp olive oil (for cooking chicken) 

• 1 tsp garlic powder 

• 1 tsp onion powder 

• 1/2 tsp smoked paprika 

• Salt and pepper (to taste) 

• Homemade chipotle sauce (link here) 

How-To: 

1. Season and Cook the Chicken: 

1. In a bowl, toss the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. 

2. Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 6-8 minutes, or until fully cooked and golden brown. Remove from heat. 

2. Prepare the Pita: 

1. Warm the pita rounds in a dry pan or microwave for 20-30 seconds to make them pliable. 

3. Assemble the Pita Pit: 

1. Lay each pita flat. Add a layer of Spanish rice, a scoop of corn, and a portion of cooked chicken. 

2. Top with chopped tomatoes. 

3. Drizzle generously with our homemade chipotle sauce (link here). 

4. Fold and Serve: 

1. Fold the pita like a taco or roll it into a wrap. 

2. Serve immediately and enjoy! 

Tips for the Perfect Chicken Pita: 

• Marinate for Extra Flavor: Marinate the chicken in your favorite spices and a splash of lime juice for 30 minutes before cooking. 

• Mix and Match: Swap Spanish rice for brown rice, quinoa, or cauliflower rice for a low-carb option. 

• Freshness Matters: Use fresh, ripe tomatoes for maximum flavor and texture. 

• Chipotle Sauce: Our homemade chipotle sauce takes this pita to the next level—don’t skip it! 

• Meal Prep: Cook extra chicken and rice to have ingredients ready for quick weekday meals. 

“Whip up this irresistible shredded chicken quesadilla recipe! Packed with Colby Jack, Monterey Jack, black beans, and fresh veggies, this golden, cheesy delight is perfect for quick lunches or family dinners. Pair with salsa or sour cream for a crowd-pleasing, flavor-packed meal. Simple ingredients, bold taste!”

Ingredients

• 2 cups shredded chicken (pre-cooked)
• 1 cup Colby Jack cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 4 large flour tortillas
• 1/2 cup black beans (drained and rinsed)
• 1/4 cup red onion, finely diced
• 1/2 orange bell pepper, finely diced
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp red cayenne powder (adjust for spice level)
• 1 tbsp olive oil

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Instructions

1. Prepare the Chicken Filling
   • Heat a skillet over medium heat and add olive oil.
   • Sauté red onion and orange bell pepper until softened (about 3-4 minutes).
   • Add the shredded chicken, black beans, ground pepper, garlic powder, and cayenne powder. Stir and cook for 2-3 minutes to combine flavors. Remove from heat.
2. Assemble the Quesadilla
   • Lay a tortilla flat on a clean surface. Sprinkle a layer of Colby Jack and Monterey Jack cheese on one half of the tortilla.
   • Spoon the chicken mixture evenly over the cheese layer. Add a second light sprinkle of cheese on top to help it stick.
3. Cook the Quesadilla
   • Heat a clean skillet or griddle over medium heat. Place the assembled tortilla in the skillet, fold it in half, and gently press down.
   • Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted.
4. Serve
   • Remove from the skillet, slice into wedges, and serve immediately. Pair with salsa, sour cream, or guacamole for dipping.

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Tips for the Perfect Quesadilla

• Use a Non-Stick Skillet: Prevent sticking and ensure even browning by using a non-stick pan or lightly greasing the skillet.
• Even Filling: Avoid overfilling the quesadilla to prevent spilling when flipping.
• Customize the Spice: Adjust cayenne powder to your preferred heat level, or omit it for a milder flavor.
• Crispier Texture: Brush the tortilla with a thin layer of butter or oil before cooking for an extra crispy finish.
• Melting the Cheese: To ensure gooey cheese, cook on medium heat. Too high heat might burn the tortilla before the cheese melts.
• Meal Prep Friendly: Cook the chicken mixture in advance and store it in the fridge for quick assembly.

Enjoy making this easy and delicious dish with your personal twist!