By William Kristoph
My wife is on a cooking kick lately. I’m the beneficiary. And, I’m totally sold on these Exploding Chicken Taquitos by Hungry Girl. Seriously, I’ll never buy the bulk pack at Sam’s Club again. These taquitos make canned chicken more than palatable! Go figure. Toss in some Old El Paso taco seasoning and a really light sweetness from the corn tortillas and Exploding Chicken Taquitos are great for a light dinner or make a fairly healthy appetizer.
(I’ll add pictures when we make them again next week).
I do suggest a couple of changes to the original recipe. First, we use 2% cheddar cheese, not the fat free stuff. I think it helps bridge the gap between regular and tasteless-to-me fat free cheddar cheese. Also, Publix salsa is absolutely awesome in this recipe. We use mild, because that’s what we normally eat, but I’m sure a spicier salsa would work just as well.
By William Kristoph
Chili is good. Buffalo style chicken wings are good. Neither is particularly great for my health. My wife is on a health kick lately, so my health is benefiting. We tried out Hungry Girl’s Buffalo Chicken Chili recipe last week. I was skeptical to start and I was even more skeptical after the food was done cooking in the slow cooker. But, I’m happy to report that this ended up as a very good chicken chili recipe that I will make and eat again. If you’re trying to eat better, love wings and chili then I suggest you check it out for dinner one night soon.
Hungry Girl’s Buffalo Chicken Chili
Tasty and not terrible for your health! Hungry Girl’s Buffalo Chicken Chili
Photo by William Kristoph using iPhone 4.
By William Kristoph
Samrat Indian Restaurant (Tallahassee, FL) Review
Samrat is the place with a funny name and a plain exterior that is easily missed on a drive down Apalachee Parkway. However, my wife is a big fan of Samrat, so last week I finally joined her for dinner there. As soon as I entered the restaurant, my nose informed my stomach that it was about to be very happy. A friendly waiter seated us in a booth and we checked out the menu for a bit. We ended up starting with Onion Bhujia (Onion Fritters), eating Chicken Tikka Masala for dinner and Punjabi Kulfi for dessert.
Onion Bhujia (Onion Fritters)
Onion Bhujia (Onion Fritters) at Samrat Indian Restaurant, Tallahassee, FL.
Photo by William Kristoph using iPhone 4 and iPhoto.
Do you like Onion Rings? If you answered yes, Onion Bhujia is like all of the flavor of a ring, in a ball form, a bit chewy and with Indian Spices. These were good any way I tried them. Plain, with mint or sweet and sour the Onion Bhujia made my taste buds smile. They were an excellent way to get my dinner started.
By William Kristoph
Tally’s Grille – A Good Option For Lunch Near I-10
I joined my friend Mike and new friend Joe for a bite to eat at Tally’s Grille recently. I had not been in quite a long time, so proximity and my desire to try it again had us meeting up at Tally’s Grille. For a quick lunch in the Market Square / I-10 Thomasville Road Exit area, it’s a solid option. It certainly beats dealing with the plethora of fast food options or chain options in the area.
Chicken Santa Fe Sandwich
Tally’s Grille – Tallahassee, FL – The Chicken Santa Fe Sandwich made for a quick and easy lunch. The fries are perfect.
I like ordering at counters. I’m not sure why, but I like the whole order here, pay here, pick it up and go sit wherever you want system. Tally’s Grille delivers. After checking out the lunch menu and thinking back to other Urbanspoon reviews, I decided to go with the Chicken Santa Fe and some fries. The sandwich was hot and juicy. Is it hand cut chicken breast? No, or at least it didn’t seem like it. Did I care? No, if this is pre-packaged I didn’t care, because it tasted very good. The fries were an unexpected pleasure. Normally I don’t like a thick cut french fry, but Tally’s Grille version was perfect. The fries were crispy on the outside, soft on the inside, but they weren’t greasy or soggy. It’s a rare find. Toss in a lemonade and for around $10 Tally’s Grille is worth your time for lunch.
I rated Tally’s Grille “I like it” on Urbanspoon. It’s definitely worth a look if you’re in the area.
Pressure Cooker BBQ Beer Chicken
I love slow cookers. I absolutely love throwing a bunch of stuff in to the pot and turning it on Low for 9-10 hours. I love coming home to a house filled with the smell of dinner. Slow cooking is absolutely fantastic and next to grilling it’s my favorite way to cook. A while back I tried out Crockpot BBQ Beer Chicken from my favorite food blog How Sweet It Is, and it was fantastic. It’s my go-to recipe for frozen, boneless / skinless chicken breasts.
Why am I sharing a quick cook version of one of my favorite slow cooker recipes?
- The slow cooker recipe is exactly the same as the one on How Sweet It Is.
- My mother in law brought me an early birthday present, a pressure cooker.
- I like to play with my new kitchen toys.
- Because this version of the chicken is almost as good as the slow cooker version in about 10% of the time.
- Follow the directions for your particular pressure cooker.
- Pressure cookers are very dangerous if not used properly. Seriously, read all of the directions for yours and use it properly.
- Test the food temperature to make sure it’s cooked through.
- I’m not responsible for any issues you might have if you choose to try this out.
Pressure Cooker BBQ Beer Chicken Recipe
This was the first time I’ve ever used a pressure cooker, and out of fear I overcooked the chicken just a bit. It’s a lot easier to overcook in the pressure cooker than in the slow cooker, so that’s one win for the slow cooker. However, if I’m pressed for time, the pressure cooker is a nice addition to the kitchen. The recipe is just as easy as the slow cooker version.
- Place frozen, boneless / skinless chicken breasts in the pressure cooker.
- Pour 12oz AmberBock beer around the chicken.
- Pour 1/4 C water around the chicken.
- Cover the chicken in spices to your liking – Garlic Powder, Salt, Pepper, Cayenne, Smoked Paprika, Onion Powder, Celery Salt.
- I omitted the BBQ sauce (BullsEye) until after cooking so that the chicken is used as a base for BBQ Chicken and Buffalo Chicken (Texas Pete mild). It worked out well.
- Set your pressure cooker timer according to the instructions.
I kid you not, it’s that simple. I locked the lid on the pressure cooker, set it for high pressure and the timer for 13 minutes. It took about 15 minutes for the cooker to come up to full pressure and start the countdown timer. After the 13 minutes I released the pressure valve (The manual was NOT kidding about using oven mitts! It’s like Old Faithful going off!), the chicken was well on the way, but not done. I set the timer for an extra 4 minutes and after coming up to pressure and cooking the chicken was done.
This is where I made a stupid mistake. I decided that it would be a good idea to cook it again for 4 minutes. For some reason I thought that this would help break the chicken down so that it would shred and pull easily. I was very wrong and all it did was overcook the chicken a bit! You cook, you learn. No big deal, right? The chicken was still pretty good and next time I’ll stick with about 18 minutes of total pressure cooking time. Instead of pulling the chicken, I’ll chop it. Then, I’ll have a 45 minute version of an all day recipe!