Friday, April 9, 2010

Chicken Taco Burgers and Onion Rings

This tax season thing is really killing my blog. I am just too busy actually living life to write about it. But this came out yummy and I want to remember it. You should try it too!

Chicken Taco Burgers

1 1/2 lb chopped chicken
1 jalapeno pepper, minced
1/2 onion, minced (Use the small middles of the two onions for the next recipe, as minced onion in the burgers)
2 cloves of garlic, minced
1 egg
1 packet of taco seasoning

Mix the meat with all the other stuff other stuff and pop it in the fridge for at least 30 minutes. It is easier to work with cool.

Using a 1/3 cup measure to plop a pile of the chicken onto your grill pan or greased grill, flatten with a spatula and cook. Flip. Cook some more. Till done. I served these on potato rolls with some salsa con queso poured on top and a slice of crisp lettuce.

Onion Rings

2 onions cut into 1/4 inch thick rings
2 cups flour
2 cups buttermilk
2 cups canola oil
spices to suit your taste.

Heat oil in a large pot.

Split the flour into two bags and season. Drop a handful of rings into one bag, then dip in a bowl of buttermilk and place in the other bag. Shake to coat. You may have to add some more flour to the second bag and it gets too gooky. Is that a word? Drop in the oil, do not crowd them. Fry for a few minutes and drain on paper towels. Repeat until all the onions are cooked.

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