Monday, October 21, 2013

chicken three ways

Bought some breast real cheap over the weekend.  A new No Frills opened in our neighborhood on Friday and the local Co-op is finally reducing some prices.  Always a good thing.  When Breast are $2 each always stock up I say.  I will have to plug in the freezer in the garage for some stocking up.  There's bound to be more price wars in the coming weeks.

I found an eastern Mediterranian market....finally in the area and last week also found a mexican one.  Two for two.  It's about time.  Not only do I have a good supply of pistachio nuts, pomogranate molasses and flat breads galore, but chilpotle peppers in adobo sauce and many different gluten free artisan tortillas.  So plan on making some enchiladas as per this site with the gluten free tortillas.  And since chicken leftovers are always in demand around here I'm also cooking up three breast bbq style and three roasted in balsamic blood orange olive oil that we discovered at a new farmers market (it's been around for almost three months but we finally discovered it).  The oil is so wonderful one almost wants to dab it behind the ear.  And just smell it all day.  So I'm just making the tomato sauce right now with a bag of frozen leftover prob 3/4 of a large can of canned tomatoes from somewhere.  I discovered the bag just the other day in the freezer.  I added 1/2 a reg onion and 1/2 a red onion, both of which were languishing in two seperate baggies in the fridge, two cloves of garlic.  Some sorry looking baby carrots, about 1/4 of a red pepper, some oregano, about only a slice chopped up of chilpotle pepper in adobo sauce (for the kids around here) chili powder, cumin about 1 cup of chicken stock, salt and pepper.  Just cooking it down before I pulverize it all up with an imersion blender.  Before adding the other three chicken breasts into it.  All three batches are going in the oven till after lunch sometime.

Hopefully the enchilada chicken won't be too spicy.

Last week I made some interesting chicken and yams things....that's why the urgent need for a mexican market came about.  That darn chilpotle pepper in adobo sauce has always been something I've looked for but never been able to fine.  Having actually found the can, and seen what it actually looks like, I probably walked by it many times.  But I made the chicken instead of sweet pot's I used some baby yams instead.  And the recipe called for four peppers, I only used three and discarded all the seeds.  Fat good that did, I'm sure discarding the seeds did nothing to control the heat what so ever.  It was wayyyyy hot.  But good thing we had a container of yogurt around that we jazzed up a bit.  It was tolerable then.  But the g'kids had to have some leftover roast beef and potatoes from the night before.  Cause it was just toooo much for them..But the next day---wow, I ate all the chicken up.  I couldn't believe how good it was as leftovers of course with the yogurt sauce.  But still w-o-d-e-r-f-u-l stuff.  I thought I'd never make it again.  But changed my mind after eating some for breakfast, lunch and late nite snack.

I also used the leftover yam to make a loaf.  Didn't have quite the required amount of yam so added about 1/4 cup of apple sauce.  Also switched to coconut oil.  And I made it gluten free.  I mean, if it won't make a difference in texture I say make it gluten free.  there's toooo much gluten in everything anyway.  A little less is always a good thing. And since my daughter has gone gluten free I make an effort to make as much gluten free as possible.  And actually I lost some weight and my diabetic overweight husband lost some weight.  Without even trying we both lost weight.  Just in time for thanksgiving dinner (which was also gluten free since that family that hosted it has a mother---asin my sister, that is gluten free) and since it's always a given that I must be skinnier than my sister.  Well that worked out just fine.  Still skinnier and still taller hahaha.....

Well the sauce has to me sauced and the 3 different chicken breasts won't get in the oven by themselves.

....until later then,

well so much for that - seems my oven isn't big enough for all this and once package of breasts was opened the count changed from 9 to 11.  So even a better deal.  So froze five breasts for another time, and only did the enchilada chicken and the blood orange olive oil and blackberry ginger balsamic.  Also sprinkled it with some roasted chili & tamarind my current favorite spice mixture.  Can't get over how wonderful this chicken combo smells. Yummmmmy...

Get yourself to and get some infused olive oil and balsamic vinegars from heaven...

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