1 can of refried beans
1 block of cream cheese
10-15 finely chopped jalapeno slices
1/4 cup Frank's style hot sauce
Mix all 4 ingredients into your mini Crock, start with a little less hot sauce because you can always add more and enjoy with chips or whatever you like to dip.
Japanese Curry
1.5 lb boneless, skinless chicken thighs (680 g or beef, pork, seafood, tofu, or more vegetables; you can increase up to 2 lbs/907 g)
kosher/sea salt (I use Diamond Crystal; Use half for table salt)
freshly ground black pepper
2 carrots
2 onions
1-2 potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
½ Tbsp ginger (grated)
2 cloves garlic
1 ½ Tbsp neutral-flavored oil (vegetable, canola, etc)
4 cups chicken stock/broth (960 ml; For low-sodium intake, you can use water only, or use half stock + half water)
1 apple (I used Fuji apple; use as much as you like to add sweetness)
1 Tbsp honey
½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
1 box Japanese curry roux (7 oz or 200 g; use my homemade curry roux recipe)
1 ½ Tbsp soy sauce
1 Tbsp ketchup
Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.
Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
Grate the ginger and crush the garlic.
Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.
Add the ginger and garlic. Add the chicken and cook until the chicken changes color.
Add the carrot and mix.
Add the chicken broth (or water).
Bring the stock to boil and skim the scrum and fat from the surface of the stock.
Peel the apple and grate it (use as much as you like to add sweetness)
Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.
If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.
Add the roux paste back into the stock in the large pot and stir to combine.
Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing. **Japanese Curry Roux on follows**→
Japanese Curry Roux
3 Tbsp unsalted butter (42 g)
4 Tbsp all-purpose flour (plain flour) (30 g; You can use gluten-free flour for GF)
1 Tbsp curry powder (6 g; I use S&B brand or curry powder from a local Indian grocery store.)
1 Tbsp garam masala (6 g)
¼ tsp cayenne pepper (1-2 g; optional for spicy)
INSTRUCTIONS
In a small saucepan, melt the butter over low heat. When the butter is completely melted, add the flour. Stir to combine the butter and flour.
Soon the butter and flour fuse and swell. Keep stirring because the roux will easily burn. Cook for 15-20 minutes on low heat.
The roux will become light brown color.
Add the garam masala, curry powder, and cayenne pepper.
Cook and stir for 30 seconds and remove from the heat. Use the curry roux in your curry recipe. Make sure to taste and season with salt after you add the roux to the dish (as the roux is not salted).
RECIPE NOTES
Curry Roux: This recipe yields 1/3 cup roux; enough for your curry recipe that requires 4 cups liquid. If you're not sure, make double portion as everyone prefers different consistency for curry and you may like it thicker (requires more curry roux).
Ingredients
2 lbs. cooked, pulled and shredded pork, chuck roast or chicken, or cooked and chopped ground beef, (*a rotisserie chicken can also be used in place of homemade pulled chicken)
Seasoning Mix:
Dry:
2 tsp. seasoned salt, I use Johnny's
1/2 tsp. cayenne
1 tsp. onion powder
2 1/2 tsp. quality chili powder
2 tsp. paprika
2 tsp. garlic powder
2 tsp. cumin
2 Tbl. cornstarch
2 Tbl. flour
Wet:
2 tsp. Better Than Bouillon Beef Base for red meats, (Chicken Base for poultry and pork)
1 Tbl. ketchup
1/2 Tbl. Sriracha sauce
1 cup beer
1 1/2 cups water
Secret Sauce:
2 Tbl. butter
2 Tbl. flour
1 (10 1/2 oz.) can Campbell's Beef Consommé
1 (10 oz.) can Enchilada Sauce, I used Old El Paso's Mild
1/2 tsp. quality chili powder
1/8 tsp. garlic powder
Add cooked pulled pork, beef or chicken, (or cooked ground beef), to a large frying pan.
In small to medium bowl, mix dry ingredients from seasoning mix well. Sprinkle over meat in pan and stir in to coat and mix.
Stir in wet seasoning ingredients. (*I like to dissolve the beef/chicken base in the water in the microwave so that it's easier to mix in.) Heat over medium-high heat until it comes to a low boil, reduce heat and simmer, stirring as needed, until thick. *Stir often towards end to prevent sticking or scorching. Cover and set aside.
Preheat oven to 350 degrees.
In medium saucepan, make Secret Sauce: Melt butter over medium-low heat, stir in flour and heat, stirring, until bubbly. Cook and stir for 4-5 minutes to cook out raw flour taste. Slowly whisk in beef consommé keeping mixture blended and smooth. Stir in enchilada sauce, and add chili powder and garlic powder. Heat to boiling, and low boil, stirring, for 3-4 more minutes until thickened.
Pop into the oven and bake for 15 minutes.
https://wildflourskitchen.com/2014/11/10/copycat-hacienda-wet-burritos-shredded-pork-beef-chicken-ground-beef/
Red Enchilada Sauce
2 tablespoons vegetable oil
1 tablespoon cornstarch
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried Mexican oregano
2 cups beef broth
Ground Beef Filling
1 1/2 pounds lean ground beef
1 white onion diced
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces diced green chiles
Enchiladas
12 corn tortillas
2 tablespoons vegetable oil for frying
3 cups shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Instructions
Make the enchilada sauce: Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.
Make the ground beef filling:Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.
Assemble enchiladas:Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan.
You can do the following or put the oven @375 and lightly spray the tortillas with cooking spray and lay flat then bake for 7 minutes** Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time, fry tortillas in oil until soft. DO NOT CRISP.
Fill a tortilla with a scoop of the ground beef filling and top with a generous pinch of cheese. Roll and place into the prepared 9x13 pan. Drizzle remaining sauce over enchiladas in the pan and top with remaining shredded cheese. Bake, uncovered, in the preheated oven for 20-25 minutes until cheese is warm and bubbly. Top with chopped cilantro and serve hot.
**Recipe can easily be halved**
4 pieces (uncooked) bacon, diced
1 small white onion, finely diced
1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)
4 garlic cloves, minced
1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)
4 (15-ounce) cans pinto beans, rinsed and drained
1 Tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1 Tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.
When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.
From: www.gimmesomeoven.com
Good for chicken wings, chicken or pork.
1 TBSP. canola oil
2 1/2 Tbsp. harissa paste or to taste
1 Tbsp. chili powder
2 Tbsp. sugar
1 Tbsp. honey
1/2 Tbsp. sesame oil
1 tsp. each rice wine vinegar, soy sauce
1 tsp soy sauce
1/2 tsp. minced jarred garlic
Kosher salt and freshly ground pepper **to taste**
In a medium bowl add the ingredients and mix together well. Taste and adjust the heat with more sugar, salt, pepper or honey if you like.
Recipe from: noshingwiththenolands.com
