Ballistic Chicken - Easy Range Cooking

I was chatting with one of the newer female gun bloggers, and she commented on how welcoming the whole gun blog community was. I had to agree. Certainly I've had a rare jealous sea donkey and a couple anti gunners leave "anonymous" nasty comments, but overall, a fraction of a percent of the total comments, overwhelmingly kind, thoughtful, fun and educated.

I do recall one comment when the blog was brand new, before I put moderation into effect.
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Dear anonymous:

I don't have a husband to help me around the house. Nor a maid. Paying taxes to support the masses sort of cuts into my "maid" money. I have a dog, but the lack of opposable thumbs makes it difficult for him to hold a hammer.

Oh yes, I work too. They don't pay me otherwise. It also helped pay off the nearly six figures of student loans I had for 7 and a half years of college, even though I worked my way through school. I also repair and do the upkeep of my house, change my own oil, clean my own guns, volunteer at a shelter and the local food bank and take care of elderly parents. And once in a great while I put on a low cut black cocktail dress and high heels, drive into the big city and go to the Symphony with my friends.

And I have time to make complicated recipes, not every day but once in a while. Because I don't - hang out at the mall, "sport shop", read the National Enquirer while getting a pedicure, watch reality television, gossip on the phone all day OR accessorize.

But in the spirit of kindness. Here's an easier recipe for you. My Mom passed it on for people such as yourself. It's a chicken recipe that also includes the use of popcorn as a stuffing -- imagine that! It's perfect for those who just are not sure how to tell when poultry is thoroughly cooked, but not dried out.

Give this a try

4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt and Pepper to taste
Preheat oven to 350 degrees
Brush chicken well with melted butter salt, and pepper.
Fill cavity with stuffing and uncooked popcorn.Place in baking pan with the neck end toward the back of the oven.

Listen for the popping sounds.

When the chicken's butt blows the oven door open and the chicken flies across the room, it's done.

Thanks for visiting.
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Readers, I'm sure there will be someone wiling to try this recipe. Certainly after you make it you won't be able to look at a chicken at the supermarket (or walking around under its own power) without picturing it flying across the kitchen leaving a fluffy trail of reduced-smoke dual impulse popcorn in its wake.

But if you want another recipe to use up your ballistic chicken or just some shredded roast chicken from the store's hot deli (many of them are quite good) try some HOTR enchiladas with homemade enchilada sauce. It will leave you time enough for other things around the house that go "boom!"

3 Tablespoons and 1 teaspooon Penzey's 9000 chili powder
1 teaspoon Penzey's Ancho Chili Powder (you can also use powdered chipotle which for this dish is good with roast pork instead of chicken)
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 heaping tsp.Penzey's Italian seasoning (any type, or use oregano or oregano, thyme, basil mix)
1 teaspoon wild honey
2 cups chicken or turkey stock (broth)
4 Tbsp. vegetable oil divided

1 (15.5 oz.) can black beans, drained and rinsed
2 and 1/2 cups chopped chicken
1 cup onion, diced
1 (4 oz.) can chopped green chiles
2 and 1/2 cups Mexican-blend shredded cheese
8-10 flour tortillas

Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray.

Heat 2 T oil in saucepan over low for 5 minutes. Add in Seasonings and stir. Add in flour and honey and stir to make a paste. Add in chicken broth, whisking constantly, raising heat to medium. Bring to a boil, whisking, then simmer on low for 10-15 minutes to thicken, whisking occasionally. Set aside.

Heat 2 Tbsp. oil in saucepan over medium heat. Saute onion in oil until caramelized, adding in drained chilies as it starts to soften and cook down. Stir in cooked diced chicken and turn off heat.

To assemble the enchiladas, set up an assembly line including: 8-10 tortillas (not the huge burrito sized, I used a mix of leftover white AND whole grain ones), sauce (stir it before using), beans, chicken mixture, and cheese. Lay out a tortilla, and spread a Tablespoon or two of sauce in a line down the center. Then add beans on top of the sauce, then some chicken mixture, and cheese. Roll up tortilla and place seam-side down in baking dish. Once all enchiladas are made, pour extra sauce over the top. It should make about 8.

Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately with sour cream (optional), salad and a cold beer.

Incoming!!