Chipotle Braised Chicken

Total time: 1 1/4 hr

Active time: 30 min

Ingredients:

• 1 large onion, halved lengthwise, then thinly sliced lengthwise
• 2 garlic cloves, minced
• 1 Turkish or 1/2 California bay leaf
• 1 Tbs unsalted butter
• 1 1/2 tablespoons olive oil, divided
• 3 pounds chicken parts
• 1/2 cup flour 
• 1/8 tsp. cumin
• 1/2 tsp. salt, divided
• 1 tsp. chipotle chile powder
• 1 cup chicken stock (water + chicken bullion)
• 1 Tbs fresh lime juice
• 1/4 cup chopped cilantro

Preparation:

• Cook onion, garlic, and bay leaf in butter and 1/2 tablespoon oil with 1/8 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is beginning to brown, about 10 minutes. Transfer to a plate.
• Pat chicken dry and dredge through mixture of flour and 1/8 teaspoon salt, 1/8 teaspoon cumin. Brown chicken in remaining tablespoon oil in 2 batches, 5 to 6 minutes per batch, transferring to a plate as browned.
• Discard all but 2 tablespoons fat from skillet, then stir in chile powder and onion mixture and cook, stirring, 1 minute. Stir in water and bring to a simmer, scraping up brown bits.
• Add chicken and cook, covered, over low heat, turning chicken once, until just cooked through, 25 to 30 minutes. Transfer chicken and onions with a slotted spoon to a platter. Skim off and discard fat from sauce, then boil until slightly thickened. 
• Stir in lime juice and cilantro and spoon sauce over chicken.

Serve with: Mexican Rice

Recipe from Epicurious: http://www.epicurious.com/recipes/food/views/Chipotle-Braised-Chicken-358000#ixzz1Kwmzm6DS

Dijon Mustard Shrimp Pasta

Cook Time: 35 minutes

Prep Time: 30 minutes (give an extra 20 min if you have to clean the shrimp)

Ingredients: 

• 1 oz. EVOO
• 1 medium yellow onion (sliced)
• 1.5 lbs brown crimini mushrooms (sliced)
• 2 gloves garlic (minced)
• 1 Tbs. dijon mustard
• 1 pinch sea salt
• pepper to taste
• 1 pinch fennel
• 1 pinch corriander
• 1/4 tsp. rosmary
• 1/4 tsp. sage
• 1/4 tsp. thyme
• 2 cups white wine (chardonnay preferred)
• 1.5 lb. cleaned uncooked shrimp
• angel hair pasta

Preparation

•  In large saute pan, over medium heat, saute oil, onions, garlic and mushrooms until onions are translucent and mushrooms release (about 5-7 minutes) 
• remove veggies while retaining some of the sauce in the pan, stir in mustard, seasoning and white wine
• let sauce reduce to about half (5-7 minutes) (Note: this is a good time to start the pasta so they are ready at the same time)
• add veggies back in along with uncooked shrimp
• Saute until shrimp are pink (3-4 minutes)
• Serve on bead of pasta with sauce

Serves: 4

Adam Grossman's Sunday Chili

Cook time: 3 hours on stove


Prep Time: 1 Hour

Ingredients

Base

• 2 oz. vegetable oil
• 1 large yellow onion (diced)
• 3 cloves garlic (minced)
• 1 lb ground turkey (1 inch chunks - optional)
• 3 bell peppers - yellow, red, green (strips)
• 2 Serrano chilies (diced)
• 5 green chilies (diced)
• 5 large ripe tomatoes or 26.5 oz. canned diced tomatoes (diced and peeled) 
• If freshly peeled tomatoes add 1/2 tsp. salt and let stand for 15 minutes - this will pull some of the liquid out of the tomatoes and season them
• 16 oz. red kidney beans
• 12 oz. black beans
• 12 oz. Cannelloni beans
• 2 carrots (optional)
• 2 potatoes (optional)

Seasoning

• 1/2 cup Jim Beam bourbon
• 1/4 cup brown sugar
• 1 beef bullion cubes
• 2 Tbs. chili powder
• 1 Tbs. chipotle powder
• 1 Tbs. cumin
• 2 california bay leaves
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika 
• 1/4 tsp. all spice
• 1 tsp. Ketchup

Garnishs

• sour cream
• cheddar cheese
• cilantro

Cooking:

1. In a large pot, saute onions and garlic in oil over medium-high heat until translucent (5 min.)
2. Brown ground turkey for about (5-7 min.)
3. Add bourbon and brown sugar, and allow the alcohol burn off (5-7 min.)
4. Reduce heat to medium and add all peppers and cook until they begin to sweat (7-10 min.)
5. Stir in all seasoning except for ketchup
6. Stir in all tomatoes 
7. Drain and wash canned beans and add them to the pot
8. Cover and simmer on medium-low stirring occasionally to keep bottom from burning (~90 min.)
9. Add potatoes, carrots and ketchup and continue simmering (~75 min.)
10. Serve with cheese, sour cream and/or cilantro (and beer)

Salsa Chicken

Cook Time: 35 minutes

Total Time: 35 minutes

Ingredients:

• 4 each skinless boneless chicken breast
• 1 Tbs Southwest Seasoning (taco packet if not available)
• 1 tsp chipotle seasoning
• 2 cups salsa or pico de gallo
• 1/4 cup sour cream

Preparation:

• Place chicken breasts in a lightly greased shallow baking dish
• season with the seasonings. 
• Pour the salsa over the chicken; bake at 350° for 35 to 45 minutes, or until chicken is tender. 
• When ready to serve, remove the chicken from the casserole, stir sour cream into salsa, then return chicken. 
• Serve sour cream chicken and sauce with warm tortillas and Spanish rice.

This chicken breast recipe serves 4.

Emeril's Southwest Seasoning

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano