MICHAELADA CHICKEN

 This spicy, tangy chicken is flavored with — you guessed it — ingredients that make a michelada. This recipe combines beer, Worcestershire, hot sauce and lime for a marinade that results in surprisingly tender meat and a sizzled crust, as well as a sauce that, for obvious reasons, is good enough to drink. Eat the chicken with tortillas, rice and beans or a creamy slaw. The marinade also works well on steak. (For grilling instructions, see Tip.)

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Ingredients

Yield: 4 servings

• 1(12-ounce) can or bottle of Mexican lager, such as Tecate or Modelo
• 3tablespoons Worcestershire or soy sauce
• 2 to 3teaspoons hot sauce, depending on heat preference
• 1lime, zested and juiced
• 1teaspoon kosher salt (such as Diamond Crystal)
• 1½pounds boneless, skinless chicken thighs or breasts
• 2tablespoons neutral oil, such as grapeseed or canola

Ingredient Substitution Guide

Preparation

1. Step 1

   In a large bowl, stir together the beer, Worcestershire, hot sauce, lime zest and juice and salt. Reserve ½ cup of the marinade and set aside.

2. Step 2

   Pat the chicken dry. If thickness varies greatly, pound to an even thickness. Add chicken to the marinade in the large bowl and set aside for 30 minutes at room temperature, or refrigerate for up to 3 hours. (Bring to room temperature before cooking.)

3. Step 3

   Heat the oil in a large nonstick skillet over medium-high. Wipe off excess marinade from the chicken with your hand or a paper towel. Add the chicken to the skillet and cook until the chicken is browned and releases easily from the pan, 5 to 7 minutes. Flip and cook until cooked through, 2 to 5 minutes. Transfer to a plate or platter to rest.

4. Step 4

   Reduce the heat to medium. Carefully pour in the reserved marinade and boil, scraping up browned bits, until slightly thickened, about 2 minutes. Pour the sauce over the chicken and turn to coat. Eat the chicken drizzled with sauce.

Tip

• To grill, heat a grill to medium-high. Oil the grates. Wipe off excess marinade from the chicken, then grill over direct heat until the chicken is well browned on one side and easily releases from the grates, 4 to 6 minutes. Flip and cook until cooked through, 2 to 5 minutes. (For a gas grill, close the lid between flips.) Set on a plate or platter to rest. On the stove or grill, boil the marinade in a skillet, then pour over the chicken.

LEMONY CHICKEN

 

Ingredients

Yield: 2 servings

• 2lemons
• 1¼pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
• 1¼pounds Yukon Gold potatoes, scrubbed, halved and cut into ½-inch wedges
• 1¾teaspoons dried oregano, plus more for serving
• 1½teaspoons kosher salt (such as Diamond Crystal), plus more for serving
• ¾teaspoon freshly ground black pepper
• 3tablespoons extra-virgin olive oil
• Mayonnaise, mustard, ketchup or hot sauce, for serving

1. Step 1

   Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).

2. Step 2

   Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.

3. Step 3

   Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.

4. Step 4

   Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don’t have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).

5. Step 5

   To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

Tip

• You can substitute 1¼ pounds chicken drumsticks for the thighs, or use a combination of thighs and drumsticks. Bone-in, skin-on breasts can also be substituted; because they cook more quickly than dark meat does, you’ll need to start checking on them after 30 minutes of total roasting time.

NEW MEXICAN FOOD DEFINED

  Our 20 Favorite New Mexican Foods (newmexicomagazine.org)

Elizabeth's PORK LOIN Instapot recipe

Instant Pot Pork Chops and Potatoes - Corrie Cooks

Gravy was mushroom soup in the olive oil and butter that seared the pork chops for 4 minutes a side and chicken soup and onions from the bottom of the instapot.

CHICKEN BREAST IDEAS

 Four split chicken breasts (99 cents a lb) fit nicely in the Instapot.

Then I sliced a breast length wise, added lacy swiss, serious cheddar, hot peppers from Jack cooked in olive oil, some butter, paprika, ground pepper and Benson's salt.

2 minutes in the microwave, even if the breast comes out of the refrigerator the next day cold.

Other ideas:  Use Kickin' Chicken spice, use turmeric, use thyme.

May 3 2023

Three chicken breasts with skin.  Put them on parchment in a glass oven dish.  Used Poultry magic, Benson's, black pepper and a spray of canola.  Cooked in oven at 380 for about 40 minutes and then at 350 for another 20 minutes.  I did not baste, but that would have been a good idea.  Delicious.

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Did 11 minutes in instapot plus 10 letting off steam for three split breasts.  Needed more time.  

Put one in the large cast iron roasting pan after slicing it to allow better seasoning..

Coated with half can of cream of chicken soup

3 scoops of sour cream

a quarter stick of butter

tanduri powdered spice

California garlic blend

tumeric powdered spice

black pepper

Benson's salt

parsley dried

a dozen mushrooms whole

About three cups of frozen peas later in cooking process.

Covered and cooked in olive oil on low for a half hour.  This takes care of the undercooked chicken and blends the flavors.

HAMBURGER PATTIES

 jULY 19, 2022

I took the hamburger and made patties to freeze.  I saved a good bit of money by making them myself.  I used the circle molds, placing the thinner edge down on a cutting board.  Then I turned them over to put them in the waxed paper lined freezing container.  I think it will work fine.  I had a half burger left over and ate that.  It was good.  Perhaps I could make the burgers thinner.  The meat was just 80%, but I liked it fine.

STUFFED PEPPERS

 

INGREDIENTS

• 4 large red, orange or yellow bell peppers
• 2 tablespoons olive oil
• 1 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
• 1 cup finely chopped yellow onion (about 1 small)
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon red-pepper flakes
• 1 pound ground beef (at least 15 percent fat), turkey, chicken or pork
• ¾ cup dry white wine, chicken broth or vegetable broth
• 1 (14-ounce) can diced fire-roasted tomatoes
• 1 ½ teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 cup cooked white or brown rice
• ¼ cup grated Parmesan
• 2 tablespoons minced fresh parsley, plus more for serving (optional)
• 1 cup shredded mozzarella, provolone or other semifirm cheese

IFROM NEW YORK TIMES

PREPARATION

1. Heat the oven to 400 degrees. Cut the peppers in half lengthwise and carefully remove core, seeds and ribs using a paring knife. Arrange the peppers, cut-sides up, in a 9-by-13-inch pan or other baking dish in which they fit snugly.
2. In a large (12-inch) skillet, heat the olive oil over medium. Add the fennel and onions and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic, oregano and red-pepper flakes, and cook until the garlic is fragrant, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, for 3 to 5 minutes, until no longer pink.
3. Add 1/2 cup wine, increase the heat to medium-high and cook, scraping the bottom of the pan, until the liquid in the pan is reduced by about half.
4. Add the tomatoes and their juices, salt and pepper, and bring to a boil. Remove from the heat and stir in the rice, Parmesan and parsley, if using. Taste and adjust seasonings.
5. Divide the mixture among the peppers. Pour the remaining 1/4 cup wine into the bottom of the dish, wrap tightly with foil and bake for 35 to 40 minutes, until a paring knife easily pierces the peppers. Remove the foil and spoon any juices that have accumulated in the bottom of the pan onto the peppers. Sprinkle the mozzarella evenly onto the peppers and bake another 10 to 15 minutes, until the mozzarella is melted and beginning to brown.
6. Allow the peppers to cool for 5 minutes, sprinkle with parsley, if using, and serve hot.