Griff's Kitchen

Recipe #1

Recipe #2

5

Ingredients

1 large onion, chopped

1 to 2 tablespoons chopped seeded jalapeno pepper

1 tablespoon olive oil

1 garlic clove, minced

1-1/4 cups reduced-sodium chicken broth

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 cup uncooked long grain rice

4 boneless skinless chicken breast halves (4 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

3/4 cup shredded reduced-fat cheddar cheese

Minced fresh cilantro, optional

Directions

In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice.

Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°.

Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Source

Originally published as Santa Fe Chicken in Light & Tasty December/January 2007

Taste of Home: https://www.tasteofhome.com/recipes/santa-fe-chicken/

Ingredients

Procedure

• POLLO

  flour tortilla / grilled chicken / cheese / pico de gallo / avocado

I had lunch here with my buddy Ryan Ivey, and the tacos were so damn good that I carried Jill and Ava there for dinner that night!  This place is awesome and super hip.

Ingredients:

• Ground Beef
• Carrots [baby, cut on angle]
• Onions [Sliced]
• Potatoes [cut into fries)
• Salt
• Pepper

Procedure:

• Prepare desired number of aluminum foil sheets
• Blanch carrots for 10 minutes
• Blanch potatoes for 7 minutes
• Sauté onions until translucent
• Slice onion and distribute evenly onto foil
• Add the carrots and potatoes
• Season the carrots, onions, potatoes with salt and pepper
• Form ground beef into individual patties and place in center of foil (season with salt & pepper)
• Wrap tightly in foil and place the packages on a wire rack.  Place on top of a sheet pan to prevent drips.
• Place in 350°F oven for 1 hour.

Source: http://en.petitchef.com/recipes/rising-stars-vinny-dotolo-and-jon-shook-fid-758148

For anyone who doesn’t know, poutine is like the national dish of Quebec, if it were a nation (and don’t you dare tell them they aren’t). Cheese curds and gravy on fries – the quintessential drunk dish. It’s one of those things that can be made really, really badly and often is. It is an eye-rolling joke to the rest of Canada, but I will go to the mat for poutine now that Animal has elevated it to heavenly status.

The gravy was so rich — first they made a veal stock, then used that to make a Bordelaise, then used that to make a foie sauce. All that hard work definitely showed. The meat, which braised for hours and hours, was flavorful and falling apart. The minor change to a quality cheddar cheese made all the difference. And it almost seemed like they magically worked out a formula so that every single fry had the perfect bite of cheese and meat instead of falling all over the place in a big mess. Let’s give these boys a “Hell, yeah!”

Pictured:

The grilled corn has cojita cheese as a topping.

The “salad” is watermelon, radish, tomato, basil, and pickle juice.

Kurobuta pork ribs, spicy chicory coffee bbq sauce

The rib meat can be removed from the bone and plated with mashed potatoes as well.