So I know I have been adding very unhealthy recipes as of late for the upcoming Super Bowl. So, here is something on the healthy side! Who says a Super Bowl party can't be healthy in the first place?? This is a delicious and easy baked chicken enchilada recipe that is only 450 calories for two of them! It is topped with a light and refreshing onion and herb salad, enjoy!
Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
1 to 2 jalapeno peppers, seeded and sliced
3 cloves garlic, smashed
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
Alright I'll be the first to admit that this looks like a glass full of dry...well you know. But, you know what, taking a beautiful picture of beef jerky is a hard job! Growing up in the heart of Pennsylvania, jerky was like turkey on Thanksgiving. It would only usually come around once a year, right after deer season. Of course, the jerky I'm talking about was made of venison. Yes, to put it simply, I was a redneck. Not one of those really crazy rednecks that you see walking around your local Walmart from time-to-time, a normal redneck...if that makes sense. We often went hunting, camping, fishing, muddin' , etc. So, naturally, I love these delicious salty treats. Now that the Super Bowl is set, we are down to two weeks to party plan. I ask you this....is there anything more manly...more 'Merrrican...than sitting down, watching a game of football, with a cold Yuengling and a hunk of dried meat? I think not....don't deprive your guests of this opportunity to express their Patriotism.
History of Jerky
"Ch'arki", a name derived from the Quechuan language of the Incas (which literally translates into "dried meat"), later evolved into what we now call jerky. The discovery of Jerky allowed humans to both store food for long periods of time and have an easily carried, dense source of nutrition to take with them on journeys. Jerky is both flavorful and compact and almost any meat (except pork) can be made into jerky. Some say Native Americans made the first jerky (buffalo jerky) thousands of years ago, while others say an ancient Inca tribe called the Quechua made jerky as early as the 1500's. Whatever the case, this time tested recipe has been passed from generation to generation.
When the first Europeans arrived in the New World, they found that the Natives were making a dried meat product that did not need to be consumed immediately and they instantly knew that jerky would be beneficial to them. What the Native American tribes called "pemmican" was jerky meat added to either crushed dried fruit or animal fat. The Native Americans taught the settlers how to cut and prepare the meat into long strips and later shared with them the entire jerky-making process and some variations of seasonings to make different recipes. With this newfound knowledge and time-tested recipe, the European pioneers found themselves cooking and consuming jerky more than ever before; it was absolutely the snack of choice.
Jerky reached its height of popularity during the expansion into North America, where traders and explorers prized it as an essential source of nutrition as they traveled to new areas with limited accessibility to fresh food and supplies along the way. The fact that meat could be hunted anywhere along the trails that the settlers were following to the West made this method of preparing meat an extremely valuable skill. This was also the introduction of other jerky meat types such as turkey, goose, and other wild game.
You know what would make an awesome Super Bowl party?? A FREAKIN' JERKY BAR!! Beef Jerky, Venison Jerky, Turkey Jerky, Chicken Jerky, Buffalo Jerky....an endless table of jerky...I love it!
Ingredients
2 lbs eye of round, trimmed of all fat
1 1/2 tablespoons kosher salt
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon chipotle powder
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
Directions
Slice the beef with the grain into 1 inch thick by 3 inch long strips. They may seem big, but that's fine. They will shrink significantly during the cooking process. In a mixing bowl combine all the try ingredients, mix to incorporate. Add all the beef strips to a large ziplock freezer bag, add in the spice mixture and toss to coat all the strips. Refrigerate the beef for 24 hours.
Preheat the oven to 250° F
Line a baking sheet with aluminum foil and place a baking rack on top. Place the strips on top of the baking rack, making sure the strips are not touching or overlapping, this allows for even drying. Bake for 6-7 hours, until fairly dry. If you prefer the jerky to be on the chewy side, remove after 6 hours. Otherwise, leave it in for the full 7 hours.
You know when else is a good time to eat beef jerky?? While watching Arnold Schwarzenegger movies!
The Super Bowl is right around the corner (Feb. 3rd). Even though my team, the six time super bowl champion Pittsburgh Steelers, aren't in the mix (and haven't been for some time), that doesn't mean I don't love to celebrate the tradition! This time of year usually means that parties will ensue celebrating America's past time with beer and lots of really unhealthy food. What better way to celebrate a home grown American sport, than with one of the most iconic american foods....Macaroni n' Cheese! But, instead of making it the usual Mac n' Cheese, lets give it a twist and make it a Cheesesteak Mac n' Cheese. Peppers, onions, thinly sliced sirloin mixed in a creamy cheddar and provolone sauce. Heck, why not throw a Mac n' Cheese Super Bowl party and also make Lee's Buffalo Chicken Mac n' Cheese. I based this recipe off the Buffalo Chicken Mac, so you'll notice some similarities in the preparation. Want the Mac n' Cheese to be portable and more like an appetizer?? Well then just follow the directions for the Deep Fried Mac n' Cheese Bites!
Ingredients
7 tablespoons unsalted butter
1 lbs sirloin steak, thinly sliced into bite size chunks
1/2 cup onion, medium dice
1/2 cup red pepper, medium dice
1/2 cup green pepper, medium dice
2 cloves garlic, minced
Kosher salt, to season pasta water
1 pound elbow macaroni
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound sharp cheddar cheese, shredded
8 ounces provolone, shredded
2/3 cup sour cream
1 cup panko bread crumbs
Smoked paprika
Directions
Preheat the oven to 350°F
In a large saute pan set over medium high heat, add in the sirloin steak and saute until brown and cooked through, about 8 minutes. With a slotted spoon, remove steak from saute pan and reserve on a plate. Clean out the saute pan and melt 3 tablespoons of butter. Add in the onion and peppers and saute until tender, about 5 min. Add in the garlic and saute until fragrant, about 1 minute. Season the mixture with salt and pepper then add the steak back into the pan and incorporate. Remove from heat and set aside.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain the pasta and run under cold water to stop the cooking process, reserve noodles. *Note: if the noodles are going to be sitting for awhile, toss them in some olive oil to prevent sticking*
Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the flour and dry mustard and whisk until smooth. Whisk in the half-and-half and whisk until thick, about 2 minutes. Whisk in the cheddar and provolone cheeses, a little at a time until it is melted. Then whisk in the sour cream until smooth. *Note: if you have a immersion blender, use that instead of whisking. This will help emulsify the cheeses better and make a smoother sauce*
Spray a 9-by-13-inch baking dish with cooking spray. Spread half of the macaroni in the baking dish. Then add the steak, onion and peppers mixture and then spread half of the cheese mixture. Top with the remaining noodles and cheese mixture.
Put the remaining 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko and mix until incorporated. Sprinkle the panko mixture on top of the mac n' cheese, sprinkle some paprika on top and bake for 30-40 minutes, until bubbly. Let rest for 10-20 minutes on a cooling wrack (Unless you like molten cheese sauce coating your mouth).
One of my favorite Super Bowl moments
Or was it this?? I almost puked and passed out during both...
