1 cup sugar
1 T cinnamon
4 burrito size flour tortillas
1\4 cup vegetable oil
Preheat oven to 350 degrees. Mix sugar, cinnamon, and salt in a small bowl. Dividing evenly, brush tortillas on both sides with oil and sprinkle generously with cinnamon-sugar mixture. Cut into 1 inch strips and arrange in a single layer on 2 baking sheets.
Bake, flipping halfway through until golden and crispy, 20 to 25 minutes. Let cool completely. Strips can be made, cooled, and stored in an airtight container up to 4 days ahead.
Saturday, August 5, 2017
CHICKEN CUTLETS WITH SUMMER CORN SUCCOTASH
4 slices of bacon
4 6 oz chicken cutlets
1 tsp salt
1\2 tsp pepper
6 scallions, thinly sliced
3 cups fresh corn kernels (4 ears)
2 cups frozen Lima beans, thawed
3\4 cup chicken stock
2 T red vinegar
Cook bacon until crisp, 5-7 minutes. Drain on paper towels. Season chicken with 1\2 tsp salt and 1\4 tsp pepper and cook in drippings over medium high until/golden and cooked through, about 3 minutes on each side. Transfer to plate.
Add scallion whites to skillet and cook until softened, about 1 minute. Add corn, and cook, stirring occasionally until crisp tender, about 5 minutes. Stir in Lima beans and stock and cook, stirring occasionally, until liquid is reduced and nearly dry, 7 to 9 minutes. Stir in vinegar, scallion greens, bacon, and remaining salt and pepper. Serve with chicken.
4 6 oz chicken cutlets
1 tsp salt
1\2 tsp pepper
6 scallions, thinly sliced
3 cups fresh corn kernels (4 ears)
2 cups frozen Lima beans, thawed
3\4 cup chicken stock
2 T red vinegar
Cook bacon until crisp, 5-7 minutes. Drain on paper towels. Season chicken with 1\2 tsp salt and 1\4 tsp pepper and cook in drippings over medium high until/golden and cooked through, about 3 minutes on each side. Transfer to plate.
Add scallion whites to skillet and cook until softened, about 1 minute. Add corn, and cook, stirring occasionally until crisp tender, about 5 minutes. Stir in Lima beans and stock and cook, stirring occasionally, until liquid is reduced and nearly dry, 7 to 9 minutes. Stir in vinegar, scallion greens, bacon, and remaining salt and pepper. Serve with chicken.
Friday, August 4, 2017
SLOW COOKER CORN CHOWDER
14 ears of corn
2.5 cups chicken broth
2 medium russet potatoes, peeled and chopped
1 small yellow onion, peeled and chopped
4 thyme sprigs
3 garlic cloves, smashed
2 tsp kosher salt
1 tsp black pepper
4 bacon strips, cooked and crumbled
1\2 cup chopped red onion
2 T freshly chopped chives
2 T lime juice
1 cup heavy cream
Cut corn from cob. Reserve 1 cup of kernels. Place the rest in slow cooker. Scrape corn cobs with back of knife to release corn milk. Add ingredients through pepper to the slow cooker. Cook on low for 6 hours. Stir/ together remaining corn kernels through lime juice and refrigerate until ready to serve. After 6 hours, remove half of chowder. Blend remaining with an immersion blender. Add remaining chowder back to crockpot and cream. Serve with topping.
2.5 cups chicken broth
2 medium russet potatoes, peeled and chopped
1 small yellow onion, peeled and chopped
4 thyme sprigs
3 garlic cloves, smashed
2 tsp kosher salt
1 tsp black pepper
4 bacon strips, cooked and crumbled
1\2 cup chopped red onion
2 T freshly chopped chives
2 T lime juice
1 cup heavy cream
Cut corn from cob. Reserve 1 cup of kernels. Place the rest in slow cooker. Scrape corn cobs with back of knife to release corn milk. Add ingredients through pepper to the slow cooker. Cook on low for 6 hours. Stir/ together remaining corn kernels through lime juice and refrigerate until ready to serve. After 6 hours, remove half of chowder. Blend remaining with an immersion blender. Add remaining chowder back to crockpot and cream. Serve with topping.
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