Our 2nd show of the past season...Spaghetti in Olive Oil

FRIDAY HAPPY HOUR--Look Back

Todady's Episode

Sweet Sun Tea

Oatmeal Waffles... for Mother's Day

A great Friday Happy Hour redo

Orange Cream Dream
Orange Juice, heavy Cream (or milk or half and half), Sugar and Ice...

Watch our Premier show all over again.....Sept. 2011

Welcome to the big premiere of Cooking for the Boys LIVE!

Since we are starting our show on Sept. 14th, three days after the 10 year anniversary of the attacks on the United States simply known as 9/11 and two days before the Mexican holiday of 16 de Septiembre, I have decided to go with a Southwest staple that embodies both countries.

Enjoy!

Green Chili Chicken

Enchiladas

Enjoy! You need a oven save dish for this casserole and please pre-boil your chicken if you are going to cook along with me.

I have included my recipe so you can follow along, work along side me or just watch and then make it yourself at your convenience.

Ingredients:

Corn Tortillas-- (I prefer yellow corn but it does not matter)

Chicken, (boiled, boned and skinned) or canned Chicken

Cream of Mushroom

Cream of Chicken

Cheese, (shredded mix, your choice)

Green Chilies, (can or fresh if you know how to skin them)

Salt and Pepper to taste

Preparation:

Pre-Heat Oven to 350 degrees

Boil Chicken and de-bone it (or use the frozen boneless,skinless chicken breasts for ease), cut it into small dice.

In a mixing bowl, add Chicken, Cream of Mushroom, Cream of Chicken and Green

Chili, mix together.

In an Oven safe dish, place a layer of Corn Tortillas (if they are not fresh then run them through hot water to make them pliable). Then add a layer of the Chicken and Sauce mix. Top that layer with Shredded Cheese.

Repeat the Process until dish is full or you are tired, which ever comes first..

Place the dish into the preheated oven. Since all ingredients are pre-cooked, you should only leave it in there for 15 – 20 minutes, until heated through and cheese is melted.

Serve with your choice of sides……ENJOY

Chef Mick

Chef Mick’s

Spanish Rice

Sauté Pan

Spoon

Knife

Cutting Board

Canola Oil—enough to cover the bottom of your pan

Rice—Small palm full for each person you are serving

Onion—Diced

Tomato—Diced

Bell Pepper—Diced

Garlic Powder

Onion Powder

Ground Comino (Cumin)

Chicken Stock or Bouillon—5-6 cups

Lemon or Lime Juice—approx. 2 tsps.

Tomato Sauce or Paste

Salt and Pepper—to taste

Heat the oil in the pan and add the Rice……..

Brown the Rice for about 5 minutes, stir occasionally as to not burn the Rice…..

While still browning the rice, sprinkle with Garlic Powder, Onion Powder and

Ground Comino…..

After the Rice is all browned, and while still on high heat, add about 1 cup of Chicken Stock or Bouillon with the Lemon juice, to the Rice and allow to boil for 2 minutes…..

Careful not to let the Rice go dry.

Add the rest of the Chicken Stock, Tomato sauce and the diced Vegetables

Lower the heat and allow simmering for 15 -20 minutes until the Rice is done….. Watch the liquid level and add as needed until Rice is tender…

Enjoy

Good Bye Duran and Thank you

Just a little note to say Goodbye to our Producer, Director and all around helper DURAN... he created the opening and closing credits and operated the cameras during our live shows... thank you for all you have done..be safe on your next adventure... love chef mick