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ITS CHICKEN AND CORNCHIP TUESDAY!!!

Jan 28, '08 7:47 PM
for everyone

NEXT WEEK IS OUR ONE YEAR CHICKEN TUESDAY ANNIVERSARY!! WHOOOOOHOOOOOO so everyone start planning to making it a big day!

Ok today is National Cornchip Day. Its also National soup month, hot tea month and oatmeal month too. Its also National meat week and Irish coffee week too! But since Superbowl sunday is this weekend I thought Id concentrate on the chips and chicken combo.

2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breasts
6 ounces tortilla chips, finely crushed
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup ORTEGA Salsa - Roasted Garlic (Medium)
1/2 cup guacamole, (optional)
1/2 cup sour cream, (optional)

   1. Preheat oven to 350° F. Lightly oil 13 x 9-inch baking pan.
   2. Whisk together eggs and milk in a shallow dish. Dip chicken into egg mixture, then into crushed tortilla chips. Place in prepared baking pan.
   3. Bake 35 to 40 minutes or until chicken is no longer pink in the center and chips are golden brown. Top with cheddar cheese, Monterey Jack cheese, salsa, guacamole and sour cream.

Makes 4 servings.

GRILLED CHICKEN SALAD with corn, peppers, and tortilla chips

For the chicken
2 boneless chicken breasts with the skin (about 1 1/2 pounds), halved
1/2 cup fresh lime juice
1 teaspoon dried orégano, crumbled
vegetable oil for brushing the chicken

For the tortilla crisps
4 corn tortillas, cut into long thin triangles
vegetable oil for frying the tortillas

2 cups cooked fresh corn kernels (cut from about 4 ears)
1 large red bell pepper, diced
3 scallions, sliced thin
2 tablespoons fresh lime juice, or to taste
1 tablespoon finely chopped fresh orégano or 1 teaspoon crumbled dried, or to taste
1/2 teaspoon ground cumin, or to taste
1/4 cup olive oil
1 bunch of arugula, washed well and spun dry

Prepare the chicken:
In a bowl let the chicken marinate in the lime juice with the orégano and salt and pepper to taste, covered and chilled, for at least 30 minutes or up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set about 6 inches over glowing coals for 6 to 7 minutes on each side, or until it is just cooked through. (Alternately, the chicken can be grilled on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 minutes.

Make the tortilla crisps while the chicken is grilling:
In a heavy skillet heat 1/2 inch oil to 375°F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or until they are golden, transferring them with a slotted spatula as they are fried to paper towels to drain and sprinkling them with salt. The tortilla crisps may be made 1 day in advance and kept in an airtight container.

In a large bowl combine the corn, the bell pepper, and the scallions, add the lime juice, the orégano, the cumin, the oil, and salt and black pepper to taste, and toss the mixture until it is combined well. Cut the chicken lengthwise into thin slices and add it to the corn mixture with any juices that have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate. Serves 4

CHICKEN TORTILLA STEW

1 whole chicken, about 3 to 3 1/2 pounds
3 large onions, 2 roughly chopped and 1 cut into wedges
2 carrots, peeled and roughly chopped
3 celery ribs, halved
2 plum tomatoes, halved
12 garlic cloves, 8 with the skin on and 4 skin off and chopped, divided
Salt and freshly ground black pepper
1 fresh bay leaf
8 to 10 tomatillos, husks removed and rinsed
3 jalapeño pepper
4 tablespoons extra-virgin olive oil (EVOO), divided
1 tablespoon cumin
1/2 tablespoon coriander
1 13.5-ounce bag of yellow or white corn tortilla chips
1 28-ounce can hominy, drained and rinsed
1 bunch cilantro, chopped
Juice of 2 limes
Sour cream, for garnish
1 cup cheddar cheese, shredded

Preheat broiler to high. Add the chicken, 1 chopped onion, carrots, celery, tomatoes, 8 cloves of garlic with the skin on, salt and freshly ground black pepper and the bay leaf to a large pot and cover with cold water, 2 to 3 inches above the chicken and veggies. Bring to a bubble and simmer until the chicken is cooked through, about 30-40 minutes. The chicken is done when the leg is loose and wiggles easily on the bone.

Remove the chicken and place it on a plate. It will be very tender so break out all the utensils to grab it from the pot. Discard the skin and remove all of the chicken from the bones and reserve. A bowl of ice water on your countertop to dunk your hands into every now and then makes it easier to work with the hot chicken. Place the bones back in the pot of liquid and veggies to make a stock. Simmer for 1 hour.

While the stock mixture is simmering, chop the chicken meat and set aside. After an hour, strain the stock, keeping the liquid and discarding the solids.
Step

While the stock is simmering, place the tomatillos, jalapeños and the onion cut into wedges on a baking sheet and drizzle with 2 tablespoons of EVOO and season with salt and freshly ground black pepper. Broil for 2-3 minutes to char, then turn everything over to char the other side. Once black all over, seed and stem the jalapeños, and chop them along with the onion and tomatillos. Reserve.

Place a large pot over medium-high heat, add 2 turns of the pan of EVOO. Add remaining chopped onion, chopped garlic, cumin and coriander, and cook until tender, about 3-4 minutes. Add the reserved chopped onion, tomatillo and jalapeños and the strained stock, and bring to a bubble.
Step

While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 2 cups of ground chips. Add the ground chips to the pot and cook for 30 minutes. When ready to serve, add the hominy and chopped chicken back to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook for 2-3 more minutes, until the chicken is heated through.

To serve, ladle the Chicken Tortilla Stew into a bowl and garnish with some tortilla chips, a dollop of sour cream and some cheddar cheese.Yields: 4 servings

MEXICAN CHICKEN WINGS

12 ounces tortilla chips
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 teaspoon ground cumin
1 cup vegetable oil
1 pound chicken wings
8 tablespoons butter, melted

Crush tortilla chips into fine crumbs. Combine crumbs, chili powder,
oregano, garlic salt, and cumin in a medium bowl; set aside.

Heat oil in a large skillet until hot but not smoking, about 365 degrees F.
Add chicken; fry until cooked through, about 15 minutes. Remove; drain
chicken well on paper towels.

Place melted butter in a shallow dish. Dip chicken into butter. Coat chicken wings with tortilla crumbs. Place on a serving platter. Serve immediately.

VARIATION:
Turn this crunchy appetizer into a hearty entree by using turkey wings instead of the chicken wings. Servings: 4

Blue Corn Chip Frittata

1 chicken breast, cooked, cut into strips
Organic Blue Corn Chips - enough for one layer in an omelet pan
2 tablespoons of your favorite prepared salsa - spicy or mild
2-3 oz. Jalapeno Pepper Jack cheese, shredded [or vegan cheese]
4 large organic free-range eggs
1/3 to 1/2 cup light cream or Half & Half [or soy cream]
A few organic grape or cherry tomatoes, if desired
Dried or fresh chopped basil, parsley or cilantro, if desired

Preheat the oven to 375 degrees F. Butter or lightly oil an oven proof 8-inch omelet pan.

Layer the blue corn chips into the bottom of the prepared pan. Top each chip with a dab of salsa. Sprinkle with most of the shredded cheese and all the chicken.

Whisk the eggs with the cream till fluffy and pour the mixture all over the chips. Finish with the rest of the cheese. Top with a few tiny tomatoes and a dusting of herbs, if desired. Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden. Serves 2.

Layered Chicken-Avocado Bowl

Here's a super snack for Super Bowl Sunday. This first-quarter course is basically a terrine or a layered pâté and is best when made one day ahead. It can be eaten as is with a fork or used as a spread on tortilla chips.

To make the terrine vegetarian, skip the chicken layer and double the amount of avocado, black beans and red peppers. Fill the bowl with half the avocado mixture, then half the red peppers and half the black beans. 12 to 14 servings

For the bowl:
6 corn tortillas

For the chicken layer:
2 cups cooked, shredded chicken
1 jar (16 ounces) chunky salsa
1 teaspoon salt
1 tablespoon chili powder

For the avocado layer:
3 avocados, flesh cut into 1-inch cubes
2 tablespoons lime juice
12 ounces queso blanco, grated
1/4 cup chopped scallions, white and tender green parts
1/4 cup chopped cilantro

For the red pepper layer:
2 jars ( ) (each 17 ounces) roasted red peppers, drained

For the black bean layer:
2 cans (each 15 ounces) black beans, rinsed and drained
2 packages (each 5.2 ounces) Boursin cheese
1 small jalapeño chili pepper, stemmed, seeded and coarsely chopped
1/2 cup cilantro
1 clove garlic, crushed

For the topping:
2 cups finely crushed, cheese-flavored tortilla chips, such as Doritos, or more as needed
1 cup sour cream, or more as needed

For the bowl: Line a 9-inch (10-cup) stainless steel bowl with plastic wrap. Layer with the corn tortillas, placing 1 tortilla in the bottom of the bowl and then lining the side of the bowl with the other 5 tortillas, overlapping them concentrically.

For the chicken layer: In a medium bowl, combine the chicken, salsa, salt and chili powder. Spread the mixture evenly in the tortilla-lined bowl.

For the avocado layer: In a medium bowl, combine the avocados, lime juice, queso blanco, scallions and cilantro. Spread the avocado mixture on top of the chicken mixture.

For the red pepper layer: Slice the roasted red peppers into very thin strips and dry them well on paper towels. Spread the peppers over the avocado layer.

For the black bean layer: In a food processor or blender, combine the black beans, Boursin cheese, jalapeño chili pepper, cilantro and garlic and process the mixture until smooth. Spread the black bean puree over the red pepper layer.

Using kitchen scissors, trim the tortillas lining the bowl so they are flush with the rim of the bowl. Sprinkle 1 cup of the crushed cheese-flavored tortilla chips over the black bean layer. Cover the bowl with plastic wrap and refrigerate overnight.

When ready to serve, invert the layered bowl onto a large round serving plate. Remove the plastic wrap and discard the corn tortilla "base" from the terrine. Press paper towels over the terrine to absorb any moisture. "Frost" the terrine with a thin layer of sour cream and sprinkle the remaining cup of crushed cheese-flavored tortilla chips into it. Carefully cut the terrine in wedges using a long serrated knife (a bread knife works well). Serve with additional sour cream and tortilla chips.

Chicken Fajita Tortilla Soup

2 tablespoons extra-virgin olive oil
2 packages chicken tenders, 1 1/2 to 2 pounds
1 tablespoon coriander, a palm full
2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28-ounce) can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded pepper Jack or sharp white Cheddar
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.