Christmas Spirit, Armadillo Eggs, Football, Chili and a friend to share it with us 12.5.09

-
I finally got a chance to put up my minimal Christmas decor today...Scott bought me my favorite Costco wreath, which is hanging in front of our big mirror in the dining area by a big gold ribbon...lites on the porch, stocking hung with care...and my tiny little tree...it smells and looks like Christmas...it even snowed a few days ago.

My little Christmas tree:)...my lights are on outside the door, you can barely see em here.

A good buddy S.G. came over for football, beer, laughs and food tonight...after he went to our old apt (that he helped us move from) first...LOL...anyway...this is a man who knows his food...a rib smokin' champ...and he loved our chili!  A very high compliment.  Another nite of Marriage Chili...and armadillo eggs which Scott saw on FoodNetwork and decided to try our own spin on...it worked!  They were perfectly executed...and gobbled up.

Armadillo Eggs ala Scott & Lyssy
8 fresh jalepenos, de-stemed & de-seeded, sliced down the middle. Careful with this part...Scott almost burned his nose hairs off cleaning these, accidently touched his nose after scraping seeds out with his fingers...oops... lightly roasted in oven under broiler (rub with oil and salt, and let blister under broiler a few minutes to soften, remove from oven and cool)

stuffing:
1 1/2 cups (about) shredded chicken (or some kinda meat)
1/4 cup (or so) favorite bbq sauce
1/2 cup (or so) shredded sharp cheddar cheese
8 dashes Franks Hot Sauce
Mix the above together and divide evenly among the eight jalepenos, stuffing each.
to dredge: 3 eggs,& a little milk 2/3 C? whisked together, seasoned flour (s&p, paprika), & panko....dip each jalepeno first in flour, then egg, then flour again, egg again, then panko...set on rack...let chill about 30 minutes to set...
Fry in 350 oil, about 2 at a time till golden brown...however long that is...Scott did the fryin' I'm not sure...but only a few minutes, not long.
Serve with Ranch or Blue Cheese dressing.



the filling


the coating station

gotta have the fritos!...all ready to fry up some armadillo eggs

stuffn' the "eggs"

all coated and ready to chill

fry em up

Comments

Post a Comment

Popular posts from this blog

Roasted Cauliflower & Mushroom Risotto

-
Image
Scott made roasted cauliflower last week and I couldn't stop eating it hot off the baking sheet, which inspired this dish.  Scott made the cauliflower and mushrooms (which brought back childhood mushroom memories from a favorite Italian restaurant in my hometown) and I made the risotto.  1.5 C Arborio Rice 4.5 C Chicken Stock 1/3 C diced yellow onion 5 TBS dry white wine 1 C parmesan cheese/grated 1 lb sauteed sliced/quartered mushrooms (seasoned with S&P, garlic or garlic powder optional) 1 head roasted cauliflower, cut up roasted with olive oil, S&P at 400 for 20 ish minutes, until golden. butter and olive oil Follow directions on the back of the arborio rice box for risotto as a rough guide.  Add mushrooms and cauliflower (about 3/4 of cauliflower) to risotto, top with parm, an extra knob of butter, and EAT! Divine!
Read more

Rice Pilaf Recipe

-
  Rice Pilaf 4 cups  chicken  stock 1.5 cups sushi rice 3/4 to 1 stick butter 1.5 cups  vermicelli , crushed or tiny soup noodles (pastina) salt to taste brown  vermicelli  in butter (watch and stir closely, can burn fast) add rice and stir till slicked with butter add stock, stir, and bring to a bubble, taste for salt (add salt or bullion to taste) turn to lowest heat possible on stove, cover and cook 20 min don't lift the lid until it cooks the full 20 min
Read more

Chicken Marsala & Pilaf

-
Image
  Chicken Marsala and pilaf....HEAVENLY!  One of my new favorites from Everything Man.  We ate it two nights in a row it was so good. Recipe: Thin chicken breasts (2 cut in half), s&p, then lightly flour, pat off excess, brown on both sides in a little evoo & butter, set aside 1-2 lbs Mushrooms, sliced & caramelized in evoo & butter in same pan as chicken, add 1 tsp chopped garlic at very end so it doesn't burn Deglaze with 1 Cup Marsala wine & 1/4 Cup Sherry (we had cream sherry on hand) and reduce by 25% then add 1 Cup Chicken Stock (good quality).  Add fresh herbs, chives, parsley, optional. Serve over  pilaf,  noodles...cardboard, it won't matter.
Read more