Soup Nazi's Mexican Chicken Chili

I'm gonna make this for Seahawk Sunday!

Thank you 101 Cooking for Two:)

"I MISS SEINFELD!"

Tools: a large soup pot


Ingredients:

1 pound chicken breast fillets (4 fillets) (I had 1 1/2 lb which was 2 chicken breasts)

1 tablespoon olive oil

1 potato, peeled; chopped

1 small onion, diced

1/2 carrot sliced

1 celery stalk diced

1 jalapeno, diced finely

1/4 cup chopped Italian parsley

1 clove garlic, minced


10 cups water

2 cups chicken stock

1/2 cup tomato sauce

1 cup frozen yellow corn

1 cup canned diced tomatoes

1 15-ounce can red kidney beans, plus liquid

1/4 cup diced canned pimento

1 1/2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon salt

dash cayenne pepper (I use 1/8 t as a dash)

dash basil

dash oregano


Instructions:



1) Clean and filet the two chicken breast. Heat 1 T olive oil over medium high heat in a large soup pot. Cook until internal temp of 165.



2) Do NOT clean pot. Let chicken cool for 20-30 minutes and then hand shred.



3) Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion(diced), jalapeno(diced), parsley(chopped) and garlic clove(minced).



4) Put all ingredients into the uncleaned pot and bring to boil the decrease heat to a simmer.



5) Cook for 4 to 5 hours stirring frequently. The color will change from a red to a brown. The soup will thicken and reduce by about 40 %.



Soup Nazi's Mexican Chicken Chili

by DrDan at 101 Cooking For Two November 2, 2010

Didn't you always want to try a Soup Nazi soup. Just to see what it's like. Well the answer is excellent. While I usually don't do recipes with this many ingredient, it wasn't really that bad with a little planning. Print the recipe and go shopping.

Ingredients

1 to 1 1/2 pounds chicken breast fillets1 T olive oil1 potato, peeled; chopped1 small onion, diced1/2 carrot sliced1 celery stalk diced1 jalapeno, diced finely1/4 cup chopped Italian parsley1 clove garlic, minced10 cups water2 cups chicken stock1/2 cup tomato sauce1 cup frozen yellow corn1 cup canned diced tomatoes15-ounce can red kidney beans, plus liquid1/4 cup diced canned pimento1 1/2 t chili powder1 t cumin1/4 t saltdash (I use 1/8 t as a dash) cayenne pepperdash (I use 1/8 t as a dash) basildash (I use 1/8 t as a dash) oregano

Instructions

1) Clean and filet the two chicken breast. Heat 1 T olive oil over medium high heat in a large soup pot. Cook until internal temp of 165.2) Do NOT clean pot. Let chicken cool for 20-30 minutes and then hand shred.3) Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion (diced), jalapeno(diced), parsley(chopped) and garlic clove(minced).4) Put all ingredients into the uncleaned pot and bring to boil the decrease heat to a simmer.5) Cook for 4 to 5 hours stirring frequently. The color will change from a red to a brown. The soup will thicken and reduce by about 40%.

Details

Prep time: Cook time: Total time: Yield: 10 servings

Roasting Garlic

Who loves garlic?

Roasted Garlic Recipe

• Prep time: 5 minutes
• Cook time: 30 minutes

METHOD

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

 
 

3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

I found ten things to help ease my cooking obsession.

Thanks Lifehacker!!

lifehacker.com/5852325/top-10-things-every-budding-foodie-should-know/

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Top 10 Things Every Budding Foodie Should Know

So you've decided it's time to learn your way around the kitchen, but you don't really know where to start. From knife basics to budget stretching to proper food storage, here are the most important things you'll want to learn as you become a master chef.

Photo remixed from an original by Zhukov Oleg/Shutterstock.

10. Get the Right Tools for the Job

If your kitchen's feeling a little bare, it might be time for a shopping trip. We've gone through some of the must-have tools for any kitchen before, as well as a guide to buying knives (and keeping them sharp). You don't need to break the bank, but with the right tools, you can make cooking much easier on yourself. Photo by star5112.

9. Learn Your Basic Kitchen Skills

Once you've got those tools, it's time to learn how to use them. You might already have a few tricks up your sleeve, but to make sure, check out our station by station guide to becoming a kitchen pro, where you'll learn how to use those knives, how to keep your oven in shape, make the most of your dishwasher, and more. You might also want to check out these six kitchen skills you can pick up over the weekend, which is great if you're a bit short on time. Photo by Sara Björk.

8. Make Recipe Creation and Organization Easy

Even the best chefs start with a basic recipe, and the more you can start building up your library, the better you'll get at cooking those dishes. Start with our 10 dishes and drinks everyone should know how to make, and file them away in a recipe organizer on your iPhone or Android. When it comes time to cook something you don't have a recipe for, we've got you covered with the five best recipe search tools, too. If you really want to make your life easy, you can mount that iPad right in your kitchen for $3 and have quick access to your recipe tools at all times. Photo by Liz West.

7. Stretch Your Budget

We can't repeat this enough: Just because you want to get into cooking doesn't mean it needs to cost a ton of money. You can improve your meals a lot with some simple tricks and skills, moreso than you might buying expensive ingredients from fancy stores. Check out our guide to eating like a foodie on a budget for more info. If you're having trouble sticking to your budget, try a grocery delivery service—you won't have that same temptation you do in the market, and you won't even have to make the trip to the store. Photo by benicce/Shutterstock.

6. Pick Out the Right Produce

One of the things that can make or break a good meal is the quality of produce you use, and it isn't hard to find good produce at a cheap price. Make sure you buy locally and in season to start. Each fruit and vegetable has its own tricks to finding out whether it's ripe or not, so be sure to learn these simple tricks for selecting fresh, ripe produce, no matter where you are.

5. Use Your Refrigerator Effectively

Once you start loading up on food, chances are your fridge is going to get a little crowded. You probably don't need to storeall your food in the fridge; though, check outour guide to what can stay unrefrigeratedand what needs to be chilled for freshness. Then, be sure you're using your fridge and freezer to their maximum potential, so your food stays fresh and safe for as long as possible. Photo by Rubbermaid.

4. Learn to Grill Like a Champion

Don't be afraid to venture out of the kitchen once in a while, especially when the weather's nice—just because you're a foodie now doesn't mean you can grill the heck out of some steaks. We've got the full guide to becoming the Memorial Day grill master, but it's applicable any time of year. If it's too cold to head out to the grill, though, you can stillcook a great steak in the oven, or cook it sous-vide for perfection every time. Photo by Another Pint Please....

3. Perfect the Art of Substitution

Every great chef knows a little experimentation never hurt anybody, and with some clever substitutions, you can take a good dish to great with no work at all. We've featured a few of these before—like using lemon juice instead of salt, substitutingapplesauce for eggs in baked goods, bakingpie crusts with vodka instead of water, andflavored salts instead of messy sauces. Don't be afraid to try new things; you never know where they'll take you. Image from Secret Tips From the Yumiverse.

2. Bust Those Food Myths

We hear a lot of things in popular culture about food that just aren't true—like that wooden cutting boards don't go well with meat, or that salt makes water boil faster. If you really want to be a whiz in the kitchen, make sure none of these myths are in your knowledge base, since they can often make a big difference in how you cook your food. Check out our list of 10 stubborn food myths that just won't die for more information. Image remixed using a photo by Alex Galt.

1. Stay Healthy

Food is tasty, but it can also mean thedifference between a high-energy workday and lethargic, midday exhaustion. Take a look at the modern version of the food guide pyramid (it's probably much different than you remember) and learn how it works to better craft your meals for good health. When it comes time to shop, use a grocery list template to keep you on track, and make sure you get all the right food groups in your trip (and to avoid the bad ones). Food is great for a lot of things, but you don't want to do more harm than good. Make sure you keep everything balanced and all things in moderation, and you'll be on your way to becoming a master foodie in no time.

---

Chicken Meatloaf Recipe

Gonna cook this tonight!

http://www.foodrepublic.com/2011/08/02/chicken-meatloaf-sun-dried-tomatoes?utm_source=huffingtonpost.com&utm_medium=partner&utm_campaign=ms.com-8-recipes-best-workout

Jagerpesto chix veggie

Whole wheat crust

marinated chicken breast pesto

pesto red sauce mix

moz cheese

green-red peppers-onions-mushrooms  (cut in big pieces)

red pepper flakes

parm cheese (grated)

EVO drizzle

cooked in my BBQ

This pizza turned out great.  Definitely in my top 5!

A grainy pizza crust recipe.

No matter how many pizza's I make I always feel my crust needs to be a little more hearty and grainy.  So after hours of research I think I have found the answer.  I'm going to give this dough recipe a shot.

http://www.instructables.com/id/The-durepox-method-whole-wheat-pizza-dough/

It's a two day process so i'm starting tonight!  I will post pics and reviews next week.

Macho Tacos

My go to macho tacos!

Plus what I do with the leftovers. 

Start with Costco ground turkey.

Throw in two pinches of red pepper flakes and brown.

Mix in 1 packet taco seasoning, 1/2 cup of medium salsa and about a 1/3 cup of keystone light. 

Simmer until it cooks down the juices.  (always be messin with the meat!)

Chop 1 onion.

Prepare some spanish rice. 

(brown rice, replace a 1/2 cup water with a cup of med. hot sauce when preparing to boil water for the rice)

Buy some Wholly guacamole and lettuce shreds.

Shred some Med. cheddar cheese.

Buy some soft and hard shells.

Heat the soft shells on a nonstick pan. 9very important!)  This gives it the best texture.

Throw on some cheese.

Put the hard shell on top.

Nuke it for 30 seconds. (until cheese starts to melt)

Apply meat, guac., onions.

Add spanish rice.

Lettuce shreds and any ranch flavor you like.

Eat!

You will experience a taste explosion, which will require a cold beverage.

For desert..., a fire.

And Tre's favorite, smores.

*use leftovers to make taco soup/chile.

recipe to come:)

Meatballzza

"jageroni's meatballzza"

home made honey crust

moz cheese

spicy tomatoe sauce

fresh tomatoes and basil

You are what you eat.

I post this to make a point. Jageroni's menu is a healthy way to make traditional good recipes healthier.  I write healthier because, as with everything else in life, moderation is the key to consumption of food and drink.  This philosophy isn't for every"body", but myself, family, and eventually customers:)  So tonight I am making Chicken parmesan.  A little pasta, protein, sauce, and drink needed to make

"Chicks Jagason Parmaroni"

My step by step process:

Boil pasta and drain.

Pour olive oil(cover bottom of pan) and low-fat garlic cream cheese(1/4 cup) in hot empty pot to melt and meld. *secret technique:)

Put pasta back in pot.  Pour in a 1/4 cup agave, two pinches red pepper flakes, palm full of garlic powder.  Mix and blend, add olive oil as you see fit.  Set aside.

Mix bread crumbs(1 cup) and shredded parm(1/4 cup) together.

Salt and pepper 1 lb. chix breast strips.

Whip two eggs in a bowl.

Egg wash each strip and throw into Bread/parm bowl. *use big bowl

Flip and shake and jump with chix until coated.

Heat pan with olive oil covering bottom.  med. high

Place breaded chix in and fry till golden brown on both sides.

Spray baking pan on put pasta in it.

Cover with chix.

Place Moz cheese sparingly(healthier technique) on top of chix.

Pour marinara in the cracks.

Bake at 325 for 30-40 minutes.

"Chicks Jagason Parmaroni"

Golf's favorite food?

Scarf this down with a cold one before attacking the 10th hole!  The only problem is putting the right amount of kraut, mustard, relish, onions on it so it doesn't squirt onto your new white nike dri-fit polo, not holding up play, selecting the right club, getting the grease and mustard off your hands, burping, strategic placement of beverage so it doesn't spill, and of course figuring out the best placement of trash talk with buddies.  FORE!!!!

Pizza is life?

Well I did it. I started my blog. I'm a Husband-Dad-Teacher-Coach-Thinker-Athlete-Leader-Cook-Golfer-P90Xer-Reader-Landscaper-Biz Owner-Jagla Construction LLC. http://jaglaconstruction.com My food addiction is pizza and I have spent the better part of the last five years evolving this weird complicated pizza fetish. I started with frozen pizza's comparing brands, but I soon realized this was going to kill me. Checkout the food labels! So I got my hands dirty and taught myself how to make my own pizza crust and sauce, way better for me and fun! Through a lot of trial and error I can make a mean pizza! My favorite is pepperoni, my last name is jagla, hence my blog's name, "jageroni's menu". I will share and comment on everything food, news, life, and others things. So for now good bye. Thanks for coming!