Taco Tuesdae

Taco Tuesdae
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A few nice Hot Chicken Recipe images I found:

Taco Tuesdae
Hot Chicken Recipe

Image by tsand
In a sundae dish, layer:
-crushed taco shells (Doritos work)
-diced tomato
-taco meat (beef, pork and/or chicken)
-shredded cheddar cheese
-a dollop of Daisy
-top with tomato and avocado

Optional: shredded lettuce, hot sauce, chili/jalapeno peppers, anything that the kids will eat (or that hasn’t turned to mush in the veggie drawer)

Rosy Beet Risotto
Hot Chicken Recipe

Image by LollyKnit
Adapted from Better Homes and Gardens, April 2008 issue

2 medium beets
3 Tbsp olive oil
1 medium red onion, chopped
1 1/2 cups Arborio or short-grain rice
2 Tbsp fresh basil
2 14 oz. broth (veggie or chicken)
1/2 c crumbled blue cheese

Preheat oven to 350 degrees. Place beets in center of 18" square of aluminum foil. Drizzle with 1 tablespoon of olive oil. Fold ends of foil , allowing room for steam to build inside. Roast for 1 hour and 15 minutes or until tender. Cool for 30 minutes. Open packet carefully. Remove beets; gently transfer liquid to measuring cup; add water to equal 1/2 cup. Pour liquid in medium saucepan. Cut beets into wedges.

In 3-qt. saucepan, cook onion in remaining oil over medium heat. Add rice. Cook and stir for 5 minutes. Stir in basil.

Meanwhile, add broth to beet liquid in saucepan. Bring to boil. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1.2 c broth at a time, stirring frequently until broth is absorbed before adding more broth. (Takes awhile – they estimate 22 minutes, but it took about 45 with our rice!)

Stir in remaining broth. Cook and stir just until rice is tender and creamy.

Add beets, heat through. Remove rice from heat, stir in half of cheese, snipped basil and salt and pepper to taste. Sprinkle remaining cheese and basil.

Makes 8 side-dish servings.

blogged here

Zucchini Soup
Hot Chicken Recipe

Image by shawnzrossi
with fresh corn from my grandfather’s garden…

1 small onion, chopped
1 tbsp butter
2 cans chicken broth
1 can diced green chilies
1/2 tsp salt
1/2 tsp ground pepper
3 small zucchini, chopped
4 ears fresh corn, cut from the cob (or 1 can corn, drained)
1 cup milk
Shredded Monterey Jack cheese and snipped parsley, for garnish

Cook and stir onion in butter until tender. Stir in broth, chilies, salt, pepper, zucchini and corn. Heat to boiling; reduce heat. Cover and cook 5 min. Stir in milk. Heat just until hot (do not boil). Garnish with cheese and parsley.

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