Houston Nesties
sarasparks
member
Click it if you can't say it!
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Michellebelle
Your siggy looks yummy! Did you stuff an entire chicken breast into the pepper? Or did you cut it up? I can't tell by the picture. The cheese is deceiving! I think I want to make that this week.
Click it if you can't say it!
Re: Michellebelle
I posted step-by-step pics on FB. It's cut up, about 1/3 breast per chile. I used 2 chicken breasts for all 4 rellenos and 2 chicken balls for Maddie since she doesn't like chile peppers yet.
Let me see if I can c&p the pics here.
And thanks for the compliment! :-)
- Paula Deen to 104.1 KRBE's Producer Eric 9/17/2011
Prep time - roasted hatch green chiles sweating in the bag behind the plate, Organic short grain brown rice, my new fave kind of rice, freshly chopped cilantro for the rice on the far side of the plate and freshly chopped cilantro and onion on the near side of the plate for the rellenos.
Baked chicken breast seasoned with garlic powder and pepper. Sliced and seeded chiles behind it.
Chopping the chicken. If you do not have the Ulu knife and bowl you have to get one. Brought this back from Alaska and I used it to chop everything we ate in our dinner tonight.
Chopped chicken with cilantro and onion already mixed in. Freshly cut tomatoes ready to mix in. After this I mixed in 3/4 a block of fat free cream cheese.
Corn meal and egg for the relleno batter
Naked stuffed chiles for me (lower carb/calorie), stuffed and breaded chiles for DH.
Cilantro chicken balls in cornmeal for Maddie (no chiles for her).- Paula Deen to 104.1 KRBE's Producer Eric 9/17/2011
- Paula Deen to 104.1 KRBE's Producer Eric 9/17/2011
Thanks! I have to say I liked the naked ones better than the cornmeal ones... maybe with regular bread crumbs or like Fried Chicken batter I'd like the regular ones better - I thought cornmeal would taste more New Mexican...
- Paula Deen to 104.1 KRBE's Producer Eric 9/17/2011
adding some detail for the private message inquiries:
2 large chicken breasts cubed and baked at 350 for 40 min. seasoned with garlic powder and ground pepper.
the actual rellenos when stuffed were baked at 350 for 20 min, then topped with cheddar and baked for another 5 to 10 min.
i used one grren onion but could have handled 2. i used one medium on-the-vine tomato. i would have used sea salt too when first baking the chicken but we are watching sodium in my house.
- Paula Deen to 104.1 KRBE's Producer Eric 9/17/2011