Wednesday, September 24, 2008

Pay Back!

When you have a cute husband that makes yummy dinner, what do you do? Pay back the favor. I found this GREAT recipe on a blog I check out often called, Two Novice Chefs, One Tiny Kitchen. Besides having a cute blog name, they have GREAT recipes from the magazine RealSimple. I dig that magazine because it IS real simple.

This recipe kicked ASS! It was so basic and simple. I love having another recipe for those pre-cooked chickens from the grocery store. The roasted chickens from the grocery store always turn out perfect. The best part is that I didn't have to roast it! I wonder if they cook those chickens in a fryer...they are so juicy!
Smoky Chicken Corn Cakes:
1 3 1/2- to 4-pound rotisserie chicken
1 tablespoon chopped canned chipotle chilies in adobo sauce
3 tablespoons fresh lime juice
1 teaspoon kosher salt
1 small red onion, thinly sliced
4 Roma (plum) tomatoes, diced
1/3 cup fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon black pepper
4 large eggs
1 cup part-skim ricotta
10 ounces frozen corn, thawed
2 teaspoons canola oil
1/2 cup sour cream (optional)

Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more. Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.
Our friends over at Two Novice Chefs, One Tiny Kitchen mentioned that the corn cakes would have been more flavorful with green onions so I took their advice. I also added a teaspoon of salt and pepper for added flavor. They turned out pretty dang fantastic!

The chicken part of this recipe was AMAZING! Next time I will add more chipotle...surprise, surprise. The flavor from the chipotle was GREAT! Alex loved the recipe. This is definitely going to be added to our arsenal!

Thanks Two Novice Chefs, One Tiny Kitchen!


Anonymous said...

so glad you liked it! I will definitely spice it up next time.

Meg said...

Oh boy!!! Corn cakes = delicious! This looks amazing! Great job!

Zesty Cook said...

WOW - This look amazing. I cannot wait to try these. Did your husband love them!. I am so hungry I could eat the whole plate.

Great Work. I cannot wait to check out your blog. I will be a regular.