Madcity Dales Ctc Chicken Tortillia Seasoning Food

CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

CTC CHICKEN TORTILLA CHILI

Steps:

• In a large pot soak beans overnight. Thaw hens and rinse thoroughly, drain and refrigerate overnight.
• Parboil the beans for 2 hours, drain and set asise.
• In a large stock pot add stewing hens and water to cover hens, bring to a high simmer for 2-3 hours.
• Remove hens, cool and debone. Reserve chicken broth and add bones into pot and simmer for 2 hours uncovered, reduce chicken broth to 3 or 4 quarts.
• In 3 gallon Nesco, heat oil over high heat. add chicken and brown, add onion and brown, add bell pepper and garlic for another 10 minutes.
• Stir in 1/3 of spices blend [total=1/2 cup of CTC blend], tomatoes, sauce, chili powder, cayenne, cumin, salt and black pepper.
• Bring to a boil, reduce heat, add 2nd 1/3 of spices mix and simmer 2 to 3 hours at 350°F.
• 30 minutes before finish add last 1/3 of spices blend, corn,and beans. Add 1 quart bean liquid if necessary to thin or stretch the chili quanity.
• Garnish with cheddar cheese, tortilla chips, chopped white onions and oyster crackers.

MADCITY DALE'S BOOYAH SEASONING MIX & INGREDIENTS

Steps:

• Mix thoroughly by rotating all directions in a larger volume glass jar.
• Store in air tight pint jar.
• Use 1 1/2 tablespoons SEASONING for 1 gallon serving Booyah.
• Optional; MAdCity Dale's CTC Spice mix #520574 , MAdCity Dale's High Cliff Camp Spice mix #520724, MAdCity Dale's Cajun Spice mix #452804, MAdCity Dale's Luv spice mix #520519.

CHICKEN TORTILLA SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
• Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
• Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

TORTILLA CHICKEN CHILI

Steps:

• Heat a lightly oiled skillet over med-hi heat.
• Add chicken and cook until lightly browned, about 5 minutes.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat to low, cover, and simmer, stirring occasionally, for about 20 minutes.
• Serve with your favorite garnishes (shredded cheese, sour cream, chopped green onions, etc.).

MADCITY DALE'S BRUNCH BEIGNETS

Steps:

• Combine all wet ingredients: water, milk, beaten eggs and vanilla extract. Mix well.
• Combine in a very very large container all dry ingredients: flour, sugar, salt, baking powder. Mix well.
• Add all the wet ingredients into dry ingredients. Mix well by hand or with beater. Beat until batter is slightly thicker than pancake batter. Thin with water or add flour to thicken. No lumps.
• Pour oil half way up the side of a large cast Iron Dutch Oven. Heat oil to 360'F.
• Drop batter by tablesponfulls into hot oil. Turning often to brown both sides until dark golden brown.
• Remove from oil into mesh strainer, drain and then dump into rectanguliar pan lined with paper towels and roll around to remove excess oil. Sprinkle with confectioners sugar and serve 2 or 3 on plate.

MADCITY DALE'S LUV SEASONING #2

Steps:

• Mix all together and package in Mason jar.
• Store in refrigerator or freezer for long term storage.
• Use filled shaker for daily use.

WILD TURKEY BREAST-CHICKEN FRYER

Steps:

• Marinate overnight in dressing and MadCity Dale seasoning.
• Beat Eggs and milk together, dredge turkey strips, then flour and put into hot oil until 165 degree internal temperature.
• Marinate turkey strips/chunks in French dressing, seasoning and Liquid Smoke
• - 8 hours or overnight.
• In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. Dip turkey strips in egg wash, then into batter.
• Deep fry in oil until golden brown.
• Drain on paper towels.
• Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened.
• POTATOES:.
• Drain canned potatoes and deep fry until very crispy or to taste!
• VEGETABLE:.
• Simmer in salted water until tender to taste.

MADCITY DALE'S CAJUN SEASONING

Steps:

• Mix all together thoroughly and keep in sealed glass jar in refrigerator.

MEXICAN CHICKEN TORTILLAS

Steps:

• Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
• Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
• For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
• Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

MADCITY DALE'S CTC CHICKEN TORTILLIA SEASONING

Steps:

• Mix all together thoroughly and store in well sealed glass jar.
• Store in refrigerator or freezer to extend shelf life.
• Optional; Booyah spices #511313, High Cliff Chili spices #520724, MAdCity Dale's Cajun spices #452804, MAdCity Dale's Luv seasoning #520519.