food.jdspc.com

Minimal ingredients and done in about 30 minutes.

Ingredients

• 3 tbsp Butter
• 4 cloves garlic
• 2 tbsp Chipotle in sauce
• 1/2 cup OJ
• 1/2 cup cilantro
• 3 DD chicken breasts
• 1 tsp yellow mustard
• flour tortillas and favorite toppings

Technique

Melt butter in sauce pan on med/low.
Add garlic and chilis simmer a few minutes until aromatic.
Stir in OJ and 1/4 cilantro.
Add 3-4 chicken breasts and poach for about 10-15 minutes. (160 degrees)
Remove and tent chicken and slowly reduce poaching liquid.
Off heat stir in mustard and cilantro.
Shred chicken and stir into reduction.

Serve on tortillas and favorite toppings.

I like lettuce, cheese, chive/lime sour cream and jalapeno

The Revision is mostly in the peppers and process.

Ingredients:

• 2 tablespoons olive oil
• 1 1/2 to 2 cups chopped onion
• 1 cup chopped celery
• 2 large carrots, peeled, chopped
• 2 large Serrano peppers, minced
• 1 Habenero (Scotch Bonnet) peppers, minced
• 1 large red bell pepper
• Sweet Italian sausage, about 1 pound
• 4-6 clove garlic, minced
• 2 1/2 cups vegetable broth (see note)
• 5 to 6 cups new potatoes chopped in 1-2 inch pc
• 1 cup heavy cream
• 3 tablespoons instant potatoes for thickening only
• 1 cup or whole milk, more if needed to thin
• salt and pepper, to taste
• sliced green onions
• shredded Pepper Jack blend

Preparation:
Add oil to a large Dutch Oven over medium-low heat.
Brown sausage until cooked, remove from pot.
There will be black/brownish crusty stuff at the bottom, do not remove!
Add onion, celery, carrots.
Cook, stirring frequently, until onions are tender, about 5 minutes.
The moisture from the vegetables will ‘deglaze’ the ‘goodies’ stuck to the pot.
Add the garlic and peppers then cook for about 1 minute longer.
Add potatoes, sausage, vegetable broth (just enough to cover contents) – cover and cook over low heat for about 25 minutes, until potatoes are tender.
Tip – Do Not let it come to a boil…
Add room temperature cream.
Taste and add salt and pepper, as desired.
Let simmer for another 25 minutes.
Mash slightly to thicken or add more milk if too thick.

Variant spices would be thyme, rosemary even cumin.

Serve garnished with sliced green onions and a little shredded cheese.

1lb orzo
1/4lb dill
lemon zest
lemon juice
2c feta
1lb chkn tender in 1″
3c boiling stock

Layer ingredient in order in a casserole dish.
Bake uncovered @ 400 degrees 40min

Top with 1c Parmesan