Santa Fe Stir Fry Food

SANTA FE (FAY) CHICKEN

Steps:

• Mix the marinade ingredients in a bowl well.
• Pour into a shallow baking pan and lay the chicken breasts in.
• Cover and refrigerate for one hour (to even 2 days. But I would advise that if you are keeping it for over an hour or two do not add the lime juice to it. Add it a couple of hours prior to cooking it.) Preheat the broiler.
• After one hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine and the chopped cilantro.
• Broil the chicken under a medium flame for 8 to 10 minutes, basting it with the juices to keep it moist.
• Serve it in the pan juices.
• P.S. You can bake(at 180C) and pan grill this too with equally good results.

SANTA FE STIR FRY

Steps:

• In a 12-inch skillet, blend onion soup mix, oil, water, lime juice and garlic powder; let stand 5 minutes.
• Bring to a boil over high heat; stir in chicken and vegetables.
• Cook uncovered, stirring frequently, 5 minutes or until chicken is done.
• Serve over hot rice.
• Garnish, if desired, with lime slices and or fresh parsley.

SANTA FE (RAILROAD) FRENCH TOAST

Steps:

• Preheat oven to 400 degrees. Position rack in middle of the oven.
• Arrange bread in a single layer in a baking dish.
• Whisk together cream, eggs and salt and pour over the bread.
• Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes.
• With a slotted spatula, carefully transfer soaked bread to tray.
• Heat 1/2 inch oil in a heavy skillet over moderate heat until registers 325 degrees.
• Fry bread 3 or 4 pices at a time, turning once, until golden brown and crisp, about 2 minutes per batch, maintaining 325 degrees.
• Transfer to paper towel to drain briefly then arrange in a single lager on baking sheet.
• Once all bread is fried, bake toast until puffed, about 4 minutes.
• Dust with confectioners sugar and serve with syrup or honey.

SANTA FE CHICKEN PASTA (COPYCAT)

Steps:

• Cook your chicken first.
• To blacken, lightly sprinkle blackening seasoning on both sides of the chicken.
• Heat a stainless steel pan over medium-high heat. Cook the chicken completely - turning only once.
• Hint: You may want to do this on your grill outside because a lot of smoke can be generated.
• Slice the chicken into the thin long strips.
• Set the chicken aside while you prepare the sauce and noodles.
• In a large pot, start heat your water to a boil in preparation for the pasta.
• In a large stainless saucepan, melt your butter over medium heat.
• While the butter is melting, finely mince the garlic and then add to the pan.
• Cook the garlic for two minutes and then add all of the cream.
• Stir occasionally while it reduces by half.
• Hint: If your garlic turns brown then the pan was too hot - start over, it will be worth it.
• While the cream is starting to reduce, prepare your other ingredients by finely mincing the green onions, cilantro, tomatoes & roasted red peppers - but keep the tomatoes separate.
• Stir in the cilantro, green onion & roasted red peppers while it's reducing.
• Your cream should be simmering now as it reduces - this process will normally take more than 20 minutes - stir occasionally and keep a watch out for it boiling over.
• Boil the pasta, which should take at least 12 minutes.
• Clean the snow peas and add them to the cream - if they simmer in the cream for at least 10 minutes they are perfect - cooked through and hot, but still a bit crisp.
• When the pasta is done, the cream should be reduced by half now. The cream's texture should not be thick like Alfredo sauce, but not runny like water.
• Drain the pasta well! Penne pasta is a pain because it holds so much water, but too much left over water will thin out the sauce you worked so hard for.
• Put the noodles back in its pot and pour your cream over the noodles.
• Add the chicken and stir everything together well.
• Serve immediately as this dish is not good as leftovers or once the cream cools.
• Spoon out an appropriate amount onto a plate and then sprinkle some diced tomatoes on top - you can also use some left over cilantro sprig as garnish if you like.
• I usually serve this with warm Italian bread with soft butter on the side.

SANTA FE STUFFED CHICKEN

Steps:

• Spray 12x8-inch baking dish with nonstick cooking spray. In small bowl, combine seasonings; mix well. Reserve 1 teaspoons seasoning mixture;set aside. To remaining seasoning mixture, add bread crumbs; mix well.
• In medium skillet, melt butter over medium heat. Add celery and onion; cook 5-7 minutes or until tender. Add corn, cheese, cilantro and bread crumb mixture; mix well.
• Loosen skin from each chicken breast to form pocket between skin and meat. Fill each pocket with about 1/2 cup corn mixture; secure opening with toothpick. place skin side up in baking dish. Sprinkle with reserved seasoning.
• Broil 4-6 inches from heat 5-7 minutes or until skin is brown.
• Remove baking dish from oven; cover with foil. Heat oven to 350*. Bake 35-45 minutes or until juices run clear.

MEXICAN STIR-FRY

Steps:

• In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

SANTA FE SEASONING BLEND (SALT FREE!)

Steps:

• Combine all ingredients in a small container with a lid or a salt shaker.

STIR-FRY CHILLI BEEF WRAPS

Steps:

• Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
• Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
• Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.