Tag: chicken

Air-Fryer Nachos with Pulled Chicken

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I am not a corn-tortilla type of gal, but I needed them for one recipe so I had to make use of the rest of them. I found they make the PERFECT tortilla chips, as we all know. They are SOO easy to make at home that it’s ridiculous. Use for chips and dip, a more simplified nacho recipe, or this more ‘supreme’ nacho recipe. Either way, if it’s chips and cheese you can’t go wrong.

Ingredients

Chicken:

  • 1 Chicken Breast
  • 1 Chipotle in Adobo Sauce
  • 1/2 Onion, Chopped
  • 1 Jalapeño pepper, diced
  • 2 TSP Chili Powder
  • 1 TSP Cumin

Salsa:

  • 1 Tomato, diced
  • 1 Handful Fresh Cilantro, chopped
  • 1/2 Onion, diced
  • 1/2 Lime Juice, squeezed

Cheese Sauce:

  • 4 TBSP Butter
  • 2 TBSP Flour
  • 1 Cup Whole Milk
  • 2 1/2 Cups Sharp Cheddar Cheese
  • 2 TBSP Chili Powder
  • 1 TBSP Hot Sauce

Nachos:

  • 4 Corn Tortillas
  • Refried Beans
  • Spinach/Lettuce
  • Sour Cream
  • Olive Oil
  • Salt

Let Get Cookin’

I am using my air-fryer but you can also use your oven. Either one you use you need to preheat it to 375F.

Cut your tortillas into quarters, should get about 16 individual chips.

If using the air fryer, do small batches of the chips. For the first batch, lightly drizzle olive oil and cook for 15 minutes, about 7 minutes in, and shake the basket. Cook for longer if needed, until crispy. Continue with the rest of the batches, but you will not need more oil. Salt when done

If cooking in the oven: lightly drizzle with olive oil, and cook for about 20-25 minutes or until crispy. Salt when done.

For the chicken: preheat the oven to 375F and line a baking sheet with parchment.

Season the chicken breast with salt + pepper + cumin + chili powder. Top with onions + peppers + chili. Drizzle with olive oil. Cook for 25 minutes. Once cooled, shred the chicken and chili with two forks.

While the chicken is cooking make the salsa and cheese sauce.

For the salsa: dice all of the ingredients and place into a small bowl. Add in the lime juice + salt and stir. Set aside.

For the cheese sauce: in a pot add in the butter and let melt. Then add in the flour and stir to combine. Once it’s made a paste, turn the heat on low and add in the milk. Continue to stir until combined. Once the rue is combined with the milk, add in the cheese one cup at a time. Remove from heat and continue to stir until all combined. Add in the hot sauce + chili powder + salt + pepper.

To build your nachos: start with chips + chicken + refried beans + cheese + salsa + lettuce + sour cream

Enjoy by yourself, or triple the batch and enjoy with friends for a football game.

Made with Love,

Hannah

Brad’s Big Stock

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I love Brad Leone, I named my sourdough starter after him. He is what got me into learning about fermentation and the science of food. I love how focused he is on farm to table, and taking what you can from nature while being sustainable. This is Brad’s stock recipe from his new cookbook Field Notes for Food Adventures. You can use this stock in a variety of different recipes. I used it this past week to make use of the rotisserie chicken bones I saved from meal prepping. You can cut down this recipe as needed, since I only had about 2lbs of bones I cut back on a few items. Do what feels right to you.

Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Medium Onions, halved
  • 1 Cup Sliced Mushrooms
  • 2 Medium Carrots, chopped
  • 3 Celery Stalks, chopped
  • 10 lbs Mixed Bones, I used chicken, you can use whatever you have
  • 1 Parsley Bunch
  • Additional Herbs, like thyme, rosemary, whatever you want
  • 2 Garlic Heads
  • 6 Bay Leaves
  • 1 TBSP Whole Peppercorns
  • 1 Cup White Wine
  • 4 Gallons Filtered Water
  • Salt

Let’s Get Cooking

In a large pot heat up the oil and brown off the onions + mushrooms + carrots + celery.

Add in the bones + parsley + additional herbs + garlic + bay leaves + peppercorn and stir.

Add in the wine and let reduce down for a few minutes. Then add in the water and bring to a low simmer.

Turn down the heat to LOW, allowing it to gently simmer.

Let this go for hours until it reduces. I let mine go for about 6 hours. The color will darken and the stock will thicken.

Strain the stock and taste, salt now if the stock needs it.

Store in the fridge or put in the freezer to use later.

Make something decision with this stock!

Made with Love,

Hannah

Loaded Baked Jacket

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Are baked potatoes the prettiest on camera, no. They are messy, but guess what, so is cooking! I am just going to roll with it because all potato forms are beautiful in their own way. There is no right way to do a loaded baked potato, you can add whatever your little heart desires. Another fav combo is Tuna and Corn, but let’s not get carried away.

Ingredients

  • Russet Potato
  • Olive Oil
  • Sour Cream/Greek Yogurt
  • Corn
  • Chicken, shredded
  • Oregano
  • Parsley
  • Cheese
  • Butter
  • Salt + Pepper

Let’s Get Cooking

Preheat your oven to about 425F. Grab aluminum foil and coat your potato in olive oil + salt. Wrap in the foil and bake in the oven for about an hour, or until soft.

Once the potato is about done, cook your chicken in a small sauce pan with olive oil + salt + pepper + oregano + parsley, however much you see fit. Shred the chicken once it is fully cooked.

Cook your corn however you prefer, I cooked it straight in the microwaveable bag because I was feeling lazy.

Build your potato by cutting it open and adding butter + salt and pepper. Top off with chicken + corn + cheese + sour cream/greek yogurt.

Make your own combos of potato goodness and share your favs with me!

Always Hungry,

Hannah

Steamed Dumpings

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During this time of quarantine we need to find things to keep us positive and busy. I have decided to use this time to try out some new recipes and techniques that I may be avoiding. I got a bamboo steamer as a Christmas gift so I decided to break it out and make some dumplings. I crafted my own recipe for the filling, but the dumpling dough recipe comes from Kannamma Cooks!

Ingredients

For the dough:

  • 1 1/2 cup All Purpose Flour
  • 1/2-3/4 cup VERY hot water
  • 1/4 tsp Salt
  • 1 and 1/2 tsp Vegetable oil

For the Filling *** this again was me having fun in my kitchen so the amounts are all guesstimates

  • 1 Chicken Breast, cut into small pieces
  • 1/4 cup Red Onion
  • 2 tsp Garlic
  • 1/4 cup Shredded Carrots
  • 1 tsp Ginger
  • Salt + Pepper
  • 1/3-1/2 cup Soy Sauce

Lets Get Cooking

Add flour + salt + 1 tsp vegetable oil + hot water and mix well. Knead the dough for about 3-4 min until soft. Once fully mixed add 1/2 tsp oil onto the dough to keep it from drying out. Let rest in the refrigerator. It is recommended that the dough is left over night, however, I let mine sit about 4-5 hours and it worked perfectly.

Cut the chicken breast into small cubes, if you have a food processor, use this to get a ground chicken consistency.

Dice up the red onion and shred the carrots.

In a small bowl combine chicken + red onion + carrots + garlic + ginger + salt + pepper.

Add soy sauce and let it marinate in the fridge for 1-2 hours.

After the meat and dough have rested cut the dough out into small circles.

Using a kitchen spoon, add the filling into the dough and pull up the sides to encase the filling.

Line the bamboo steamer with cabbage if you have it, I didn’t so I used spinach instead & it still worked!

Set up the steamer and steam for about 12 minutes.

Carefully remove, serve with soy sauce & enjoy!

I was super nervous about using the steamer for the first time, but everything cooked through and they were so delicious! I could not stop eating them and they were incredibly easy to make. So don’t think just because you are using a new kitchen tool that it has to be scary. Now I can’t wait to see what I can make next using my steamer. If you try out this recipe please let me know, I would love to hear what you think!

Made with Love,

Hannah