Spicy Lime Chicken

So I found this recipe and tried it last night and man was it good! The chicken had so much flavor and zest it was really good, but I wouldn't call it spicy but my mom might so you'll have to decide.

Serves 2

For the Chicken
2 boneless chicken breasts
¼ teaspoon ground cumin
¼ teaspoon ground red pepper (cayenne)
¼ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground pepper
Olive oil

For the Dish
1 can of black beans (approx. 15 ounces)
½ cup shredded cheddar cheese
1 tomato – diced
2 corn tortillas
2 limes
4 tablespoons sour cream
Chopped chives or green onions for garnish
Canola oil

Directions:

For the chicken;

Cut the chicken into thin strips

Mix the chicken with all of the spices

Drizzle some olive oil in a skillet

Add the chicken to the oil and cook until lightly browned

For the dish;

Tortilla Chip Topping;  cut the tortillas into strips and fry them in a small pan of oil until they are brown

After they are brown lay the strips on a paper towel and set aside

Black Beans

You can either warm the black beans in a small pot right before assembling the dish…..or you can assemble the dish and put the serving dish into the microwave to warm up the beans

Assembly

In a serving bowl, add the black beans (use ½ of the can for each serving….use a slotted spoon so that not too much of the black bean liquid goes into the serving bowl).  If you didn’t warm up the beans in a small pot first……warm them up real quick in the microwave after putting them in the serving dish

Lay pieces of the warm chicken over the black beans

Grate the cheese

Add the cheese (1/4 cup per serving)

For each serving….cut a lime into quarters and squeeze the juice of 3 of the quarters over the black beans, chicken and cheese

Dice the tomatoes

Then top with the tomatoes, a bit of the sour cream…..then the tortilla chips, then the rest of the sour cream

Garnish with the chives or chopped green onions and any leftover shredded cheese if you have it

I made some rice and put it on the bottom just to add a little bit of volume to it and because I love rice :)

Southern Fried Chicken

Alex made these the other night and they where amazing! It looks just like fast food chicken strips but tastes better!

• 4 eggs
• 1/3 cup water
• 1 cup hot red pepper sauce (you can leave out if you don't like spicy)
• 2 cups self-rising flour (2 cups flour, 3 teaspoon baking powder, 1 teaspoon salt)
• 1 teaspoon pepper
• 2 1/2-pound chicken, cut into pieces
• Oil, for frying, preferably peanut oil

Directions

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Dip the chicken in the egg, and then coat well in the flour mixture.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Cheddar Biscuits

Like the ones from Red Lobster

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk (1 tablespoon vinegar and milk to make 1 cup)
1 1/4 cups grated sharp cheddar cheese

Preheat oven to 425 degrees.

 In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). 

Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. 

While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Stuffed Lobster

• I LOVE LOBSTER one of my favorite special treats! So Alex and I decided to make it the other night. He wanted to stuff the lobster. Which made me groan inwardly because I just like it boiled with butter, but if he was going to make it then we would have it. It was really good!!! I really liked allot!
• 
  
• 1 Fresh Lobster Tail
• 1/2 cup soft bread crumbs
• 1/4 cup butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary
• 1 teaspoons vegetable oil
• 
  
• Directions

1. Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
2. Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present.
3. In a bowl mix the bread crumbs, butter, salt, pepper and rosemary. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top. (Alex removed the meat and combined it with the stuffing and stuffed it all back in the tail)
4. Bake in the preheated oven until the stuffing is browned, about 20 minutes.

Raspberry Lime Rickey

Good Drink! I just used water instead of club soda and it made a nice little tea type thing. or alex thought it was like crystal light or something.

12 oz. package frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons grated zest and 1/2 cup juice from 4 limes (It took 4 limes to get the 1/2 cup juice but I only used the zest from 3 limes – it was plenty)
Club soda, chilled
Ice

Heat raspberries, sugar, and water in a saucepan over medium heat until the raspberries begin to release their juices, about five minutes. Mash the berries with a potato masher until the berries break down, then stir in the lime zest and juice. Simmer until the mixture is slightly thickened, about five minutes.

Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing on solids to extract the liquid. This works best done in batches so the seeds don’t clog up the bottom of the mesh strainer. You should end up with about 2 1/2 cups syrup. Discard the berry solids. Refrigerate the syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup club soda and 3 tablespoons syrup in tall, ice-filled glasses.

Peanut Butter Soup

So I just made this for the first time and it turned out pretty good :) but I forgot to take a picture :O/

This is not my picture I found it at allrecipes 

• 8 C Chicken Broth
• 2 C Cooked Cubed Chicken Meat
• 1 C Cubed Potatoes
• 1 C Diced Carrots
• 1 C Broccoli Florets
• 1 C Tomatoes Diced
• 1 C Onion
• 1/2-3/4 C Bell Pepper (I used Red)
• 2 Cloves Garlic
• 1/2-3/4 C Peanut Butter
• Fresh Cilantro (optional)
• Fresh Mint (optional)
• Salt to taste
• Pepper to taste

Recipe Said 1/2 C Celery but I didn't have any so didn't use any. Also Vegetable measurements are what the recipe said but I used a little more of most of them but what ever you like.

• Directions

1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender. ( I didn't have cooked chicken so I boiled it in the chicken broth while I cut up the Vegetables)
2. Add broccoli, tomatoes, celery, onion, bell pepper, and garlic. Simmer for about 8 minutes.
3. Add peanut butter, herbs, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

Some thoughts we had that might make it better was, use something to make it a little thinker maybe some cream or half n half or flour. also the Asian hot sauce with the rooster on the front goes really good with this soup

Enchiladas

• Chicken or Hamburger
• Small Tortillas
• Cheese
• Enchilada Sauce
• Oil

Boil and shred Chicken. Cook and season Hamburger.

Fill a small frying pan with oil, once oil is warm warm Tortillas until almost crispy. 

Cover tortillas in enchilada Sauce. Put Meat and cheese in. put in baking pan once pan is full cover in remaining enchilada sauce and cheese and bake until cheese is melted