Add in chopped carrots, celery, bay leaves, thyme, tomato paste, and chicken stock. Cook the pancetta until browned.Īdd in the Guinness. Cook them down for a few minutes and then, add in the chopped pancetta. Lower the heat and add in chopped onion and garlic. Once browned, remove from the pot and set aside. Heat your pot or dutch oven to high heat and toss in the olive oil. Serve warm.Ģ tablespoons all purpose flour (to thicken)Ĭube the beef and season with Rufus Teague Meat Rub. Check often as Filo dough burns faster than regular dough. With a fork, poke the center to release steam.īake that for 25-30 minutes, until crust is golden brown. Trim off any excess dough and the pinch it around the rim of the skillet, sealing it together. Place another layer of Filo dough over the top, gently pressing it down to form around the filling. Mix around, so it’s evenly distributed in the skillet. Trim away excess dough and then, scoop your chicken filling into the middle. Carefully lay the Filo dough into the skillet, until it’s flat at the bottom, with sides hanging over the edge. Mix that all around and season with salt and black pepper.īutter or grease cast iron skillet. Then, add all the rest of the ingredients. In the same pan, add butter and toss in the chopped onion, carrot, and celery. When chicken is cooked, take off and shred with forks and set aside. Season the chicken breasts with Rufus Teague Chick N' Rub and cook them in a pan with olive oil. Lay out the dough in stacks of 5 or more. JanuCast Iron Chick N' Pot Pie INGREDIENTS Serve alongside warmed tortillas, sour cream, avocado slices, lime, and salsa. Take pan out of the oven and toss everything together with some fresh squeezed lime juice and chopped cilantro. Place sheet pan into the oven and bake for about 25 minutes, until the chicken is cooked through and the peppers and onions are charred. Make sure they are a nice, even layer and not just in a pile. After tossing them in the same mix as your chicken, lay them out on sheet pan. Coat chicken strips with olive oil then sprinkle with Rufus Teague Chick N’ Rub, cumin and chili powder. Remove from heat and let rest 10 minutes before slicing.ġ ½ lb boneless chicken breasts (cut into thin strips)ġ red pepper, 1 yellow pepper, 1 green pepper, choppedĬut chicken breast into thin strips. **It’s important to make sure heat is indirect so that bacon cooks evenly and cheese doesn’t get so hot it bubbles out.Īfter 1 hour, baste with Blazin’ Hot BBQ Sauce.Ĭook until bacon is crisp and pork has an internal temp of 165º. Place cut side up on 300º grill over indirect heat. Starting at one end and working around loin, tightly wrap each entirely with bacon. Open up tenderloins and spread half of cheese/pepper mixture in middle of each one.Ĭlose up tenderloins making sure that cheese isn’t spilling out. Cut lengthwise down middle of each loin being careful to only go 3/4 of the way through. In a bowl, mix cream cheese, cheddar cheese, Rufus Spicy Meat Rub and jalapeños.
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