Tag: southwest

Southwest Blackened Chicken Rice Bake

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

Do you ever have a taste for something, but not quite sure what?  Working from home today I really wanted to put something on the smoker, especially in 60-degree weather.  I was craving spicy Tex-Mex flavors though too and wanted to come up with something that would combine the two while using ingredients we already had in the house.  The result was a cheesy spicy rice casserole with smoked chicken.  While you don’t have to fire up the smoker to make this dish, the flavor was outstanding!

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SOUTHWEST BLACKENED CHICKEN RICE BAKE

Ingredients

  • 2 Bone-In Chicken Breasts
  • 3 Tbs. Blackening Seasoning – I love Hog’s Breath
  • 1 1/2 Cups Uncooked White Short Grain Rice
  • 1 1/2 Cups Black Bean Salsa
  • 1 Cup Medium Salsa
  • 1 1/2 Cups Water
  • 1 Cup Corn Kernels (frozen or fresh)
  • 1 Tsp. Salt
  • 1/2 Tsp. Black Pepper
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 6-8 Green Onions, Chopped
  • Sour Cream & Hot Sauce For Garnish

Instructions

  • Wash and dry chicken breasts.  Rub in blackening seasoning on all sides.
  • Smoke offset from heat over mesquite or your favorite wood for 1 1/2 hours at 300 degrees until internal temp is 180 degrees.  You can also bake them in the oven at 350 degrees for 45 minutes or they reach the same internal temperature of 180 degrees.  Set aside to cool for 15 minutes.
  • Preheat oven to 375 degrees.
  • In a 2-quart baking dish place rice, both salsas, water, corn, salt and pepper.
  • Remove skin and take chicken off bone.  Shred into bite-size pieces and add all meat to the casserole dish.  Mix all ingredients with a spoon until well combined.
  • Cover dish with foil and bake at 375 for 1 hour.
  • Remove from oven.  Check rice to make sure it’s tender.  If not, you can add a bit more water or chicken stock, stir, cover and bake an additional 10 minutes.
  • Spread shredded cheese over top of the casserole and place under a broiler until cheese is melted and slightly browned.
  • Remove from oven and serve immediately.  Top each plate with chopped green onion,  sour cream and hot sauce to taste.

When I first baked this, I didn’t allow for enough liquid and had to add more to finish the rice cooking.  However, the recipe above should yield a perfect result!  I know you and your family will love this stick-to-your-ribs dish that gives just the right amount of bite set off by the bright flavors of green onion and sour cream.  And if you like to smoke, I would highly recommend the smoked chicken over the baked, it was awesome.  Dig in!

Southwest Turkey Burgers w/Guacamole

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

Weekdays are tough to create interesting dinners with busy work schedules, activities, etc.  Even firing up the grill, something like a turkey burger can be pretty pedestrian, but it doesn’t have to be.  Try this Southwest twist on the ol’ bird-patty, we loved it!

SOUTHWEST TURKEY BURGERS

Ingredients

  • 2 1/4-Lbs Turkey Burger Patties
  • 1 Tbs Taco Seasoning
  • 1 Medium Red Onion
  • 1 Tsp Olive Oil
  • Salt & Pepper
  • 2 slices Colby Jack Cheese
  • 2 Buns, Lightly Buttered

Directions

  • Preheat grill and dust both sides of each turkey burger with taco seasoning.
  • Slice red onion into 1/2 inch thick slices, brush lightly with olive oil and salt and pepper each side.
  • Grill turkey burgers and onion slices over high heat for 4-5 minutes per side.  Juices should run clear for the burgers.  Onion slices should be charred and soft, but hold together.
  • Place cheese on burgers and place buns, buttered side down, on the grill.  Take everything off grill and assemble burgers on buns.  Top with a slice of grilled onion and a healthy dollop of guacamole.

These are super easy to make and always turn out like a restaurant-quality burger.  Don’t be afraid to play with the toppings and add/substitute salsa, hot sauce, pickled jalapeño or pepper jack cheese!

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EVERYDAY GUACAMOLE

Ingredients

  • 2 Ripe Avocados
  • 1/4 Red Onion, Diced
  • 4 Campari Tomatoes, Seeded & Diced
  • 2 Tbs Fresh Lime Juice
  • Salt & Pepper To Taste

Instructions

  • Core, scoop and dice avocados and place into bowl.
  • Pour lime juice over avocado and add tomatoes and onions.
  • Liberally season with salt and pepper and mix well.  I like mine a little chunky, but mix and mash with a fork to your desired consistency.

This is the basic recipe for guac in our house.  It’s easy to multiply if you need more for a party.  I also like to add garlic and/or jalapeño depending on what I’m using it for.  Seriously, always keep these ingredients on hand because it couldn’t look more like culinary genius when you pull this together last-minute for guests or just an impromptu beer or margarita on the patio!