Am-ish Chicken

I came across a recipe online recently for something called Amish Chicken.  I don’t remember where it was or what was in it, but the principle caught my attention.  Chicken that creates its own gravy as it cooks.  Sounds fabulous, right?  So I took that little nugget, and created my own version, so I’m calling it Am-ish Chicken. 

Here’s what you’ll need:

• 2 boneless, skinless chicken breasts
• 1 medium onion
• ⅓ cup flour
• 1 teaspoon dried parsley
• 2 teaspoons dried herb mix
• ½ teaspoon onion power
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup water 

The dried herb mix I’m using is called bouquet garni.  It's a blend of lots of different herbs.  You can really use whatever medley of herbs you like, though, totaling 2 teaspoons + 1 teaspoon of parsley.

The first thing you want to do is put the flour in a large zip top bag. 

Add the all of the herbs and spices. 

Then seal it up and give it a shake until everything is evenly distributed. 

Set that aside, and cut your chicken into bite size pieces.  I like to use scissors for this task.  You’ll also notice the paper plate.  That’s one less raw meat contamination I have to worry about.  It can just go into the garbage. 

Next, cut the onion into chunks. 

Place the chicken and onion into the bag with the flour. 

Leave the last little bit open and blow air into it before sealing it completely.  Sort of like a ziplock balloon.

Now shake until everything is evenly coated. 

Into the slow cooker, pour 1 cup of water, and add the chicken and onions. 

Depending on the size and shape of your crock pot, you may not be able to see the water once you’ve added all the chicken.  That’s fine. 

Cook it on low for 4 hours.  I stirred mine once or twice during that time, but I’m not sure it’s necessary.  You can probably just stir it at the end before serving it if you’re not going to be around.  As promised, it is a chicken dish that creates its own gravy as it cooks.  I served it over rice, but it would be fabulous over potatoes, or even pasta, as well.

Which recipes have you reconfigured into your own creations?

Crispy Crunchy Beef and Bean Burritos

It’s amazing what a difference a short stay in the oven can make.  Feed your family regular beef and bean burritos and you’ll get, “Meh.”  But make the burritos crispy on the outside and, “OMG these are good!  Can I have another?”  You’ll definitely want to add this to your easy dinner repertoire.

Here’s what you’ll need:

• ½ lb. ground beef
• ½ onion, minced
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 Tablespoon chili powder
• 1 can (16 oz.) refried beans
• ¼ cup taco sauce
• 1 cup grated cheese
• Tortillas
• Canola oil 

In a pan over medium heat, combine the beef, onion, salt, pepper, and chili powder.  I actually substituted dried minced onion for the fresh because I was feeling lazy. Either will work fine. 

When the meat is chopped up and mixed with the spices and onion, put a lid on for 10 minutes, stirring once or twice.  While it’s cooking, put the beans into a bowl and add the taco sauce.  I like La Victoria, but use whatever brand and heat level is your favorite. 

Stir those together. 

After 10 minutes, return to the meat.  Make sure it’s in fairly small pieces. 

Add the beef to the bean mixture. 

Stir that in.  (I know, this isn’t the most photogenic food ever.)

Add the cheese.

Stir. 

And now for the fun part.  Wait, first you need to preheat your oven to 375°.  Then, line a sheet pan with parchment and lay out a tortilla.  Mine were quite pliable, but if you’re worried yours might crack, just heat them for a few seconds in the microwave. 

Spoon on a bit of the meat/bean mixture.  It depends on the size of your tortillas, but I used probably about ⅓ cup in each one.  Don’t get too carried away or you’ll have oozing burritos before you’re done. 

Wrap the edge around and fold it under itself. 

Fold in the ends.

Then just roll it over and gently flatten.  Voilá! Err… ¡Ahí está! Beautifully rolled burrito.

This is easily enough filling for 8 burritos.  I only made 4 and saved the rest of the filling to use in a day or two.  This is also a small sheet pan, so you should be able to fill 8 burritos and fit them all on one regular sized sheet pan. 

Now here's the secret for making them crispy.  Drizzle on a tiny bit of canola oil.  Think ¼ teaspoon or less per burrito. 

Rub it around with your fingers to cover the entire surface of the burrito.  I prefer using my fingers over a pastry brush for this because it’s easier to get a very light coating, which is what we’re shooting for. 

See?  Nice and shiny, but just barely coated. 

Bake at 375° for 20 minutes.  They’ll be just starting to brown on top. 

Flip them over. 

Then back into the oven for another 10 minutes.  They should be nice and brown now. 

Crispy burrito goodness.  I’m pretty sure ovens are magic. 

What easy weeknight meal would you like to see have a facelift?