August 7, 2007 by Scott.

- 2 Cups soy sauce
- 1 Cup red wine
- 1 Tbls Thyme
- 1 Tbls Ginger
- 1 Tbls Garlic
- 1 1/2 Tbls Italian Seasoning
- 1 Tbls Cumin
- Honey to taste

Directions:
1. Make marinade the night before cooking, and then add chicken the next morning, soak at least 8 hrs.

Note: The longer it soak the more flavor will be tasted through out the chicken. If needed it can be made in the morning and add the chicken right away. Of course create a fresh herb baster to apply more marinade during cooking.

Posted in BBQ, Marinade, Rubs, Sauce, Chicken | No Comments »

August 1, 2007 by Scott.

Basic Mexican chicken recipes can be used with a dozen different recipes. Chicken tacos, soft chicken tacos, chicken enchiladas, etc.

Ingredients:
- 4 Chicken boneless breasts or your choice.
- 1 tablespoon salt (or to taste)
- 1/2 teaspoon of cumin
- 2 tablespoons of chili powder
- 2 garlic cloves or 1 teaspoon of garlic powder
- 1 medium onion
- 2 medium bell peppers
- 3 tablespoons cooking oil your choice
- 12 oz can whole tomatoes or chopped

Instructions:

- Put the chicken breasts and salt in a pot and cover with water, bring to boil, loosely cover.
- Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
- When cooled, take and cut in strips 1/4 by 1 inch would be great. (I simply shred the chicken with two forks)

- In a skillet add oil, saute: onion, bell peppers sliced then quartered, garlic (if using fresh garlic).
- Cooking over low heat till lightly sauteed, add chicken cooking 3 or 4 more minutes.

- In a blender add 12 oz can tomatoes, 2 cups of chicken stock from your chicken, garlic powder if not using fresh garlic, chili powder, cumin and salt.
- Pour mixture in skillet, bring to boil, cover and simmer over medium heat about 10 minutes.

You do not want to boil out all of the juices. If you need to reheat, you will still have moist chicken, that you can use in other recipes.

Posted in Mexican, Chicken | 1 Comment »

August 1, 2007 by admin.

Ingredients:

• 2 lb. lean beef (cubed)
• 1/4 c. oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 16 oz. tomato sauce
• 1 1/2 c. water
• 3 to 4 tbsp. mild chili powder (or to taste)
• 2 tbsp. cocoa
• 1 to 2 tsp. salt (or to taste)
• 2 tsp. oregano
• 1 tsp. cumin
• 2 tbsp. peanut butter
• 1 tsp. cinnamon
• Optional: 1/2 tbsp. ground cayenne pepper for extra heat

Directions:

1. Brown meat in hot oil. 
2. Saute onion and garlic; add to the meat. 
3. Add all remaining ingredients and mix well. 
4. Cook over low heat uncovered, for 30 minutes or until slightly thickened. 
5. Cover and cook for 45 minutes longer. 

Serve with hot flour tortillas.

Posted in Mexican, Beef | No Comments »