A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

Recent entries:
“Two rules for this heat: 1. Drink a lot of water, 2. Watch how you talk to me” (8/14)
“Cup one is so I can get stuff done. Cup two is so I will be nice to you. Cup three is all for me” (8/14)
“I have been staring at an orchard to tell the time. It’s an Apple Watch” (8/14)
“I took my wife to an orchard for her birthday. Apparently, it wasn’t the Apple Watch she wanted” (8/14)
“Fake laughing with customers is another skill” (8/14)
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Entry from November 24, 2006
San Antonio Chicken; San Antonio Chicken Roll-Ups; San Antonio Chicken Wraps

"San Antonio Chicken Wraps” are served by the popular Logan’s Roadhouse restaurant chain (originally from Tennessee, but with many Texas locations). Chicken with Southwestern sauce, lettuce, tomatoes, and cheese is wrapped in a tortilla.

“San Antonio Chicken Roll-Ups” are chicken breasts and Monterey Jack cheese and jalapeno peppers, wrapped with a piece of bacon on the ends. The recipe appears on a few websites, but, unlike “San Antonio Chicken Wraps,” it doesn’t have a large restaurant chain that serves it. Served on a Kaiser roll, this because a San Antonio chicken sandwich.

“San Antonio Chicken” appears in Diane Kennedy’s classic book The Cuisines of Mexico and adds cumin, picante sauce, cilantro, and red bell pepper.

Logan’s Roadhouse
San Antonio Chicken Wraps
Kick things off with tender chicken in a spicy Southwestern sauce that you wrap in warm flour tortillas with lettuce, tomatoes and cheese.

All Recipes
San Antonio Chicken Roll Ups
SUBMITTED BY: Carol Didier
“Grilled chicken breasts stuffed with Jack cheese and jalapeno peppers, and wrapped with bacon.”
Original recipe yield: 4 - 6 servings
4 skinless, boneless chicken breasts
1/2 pound Monterey Jack cheese
8 jalapeno peppers
8 slices bacon
salt to taste
ground black pepper to taste
1 pinch garlic powder
Soak skewers in water for 1 hour.
Pound breasts between 2 pieces of plastic wrap. It should be about 1/4 inch thick. Cut in half lengthwise. Sprinkle with salt, pepper, and garlic powder on both sides.
Cut cheese in to strips to fit lengthwise on pounded breast. Put a slice of jalapeno beside the piece of cheese. Roll the breast from the bottom, and set it down with the overlap down. Wrap with a whole piece of bacon around the ends to keep the cheese in as it cooks. Put on soaked wooden skewer.
Grill over medium heat until done.

Hanover College Dining Services
San Antonio Chicken $9.95/person
A fresh Kaiser roll filled with grilled boneless chicken breast, smothered in a rich and spicy barbecue sauce, topped with cheddar cheese, crisp bacon and garnished with crisp leaf lettuce and fresh tomato slices. Accompanied by a fresh ranch vegetable salad and crunchy potato chips.

Astray Recipes
San Antonio Chicken
Categories: Poultry
Yield: 1 servings
3 Chicken breasts; halved—Boned & skinned
1 cup Whole corn kernel—Drained
2 teaspoon Cumin
⅔ cup Picante Sauce
1 teaspoon Garlic salt
½ cup Red bell pepper—diced
1 teaspoon Oil
2 tablespoon Fresh cilantro—chopped
1 cup Canned Black Beans—rinse & Drain

My wife and I have chicken several times a week. Here is a favorite recipe that I fix with several variations. (Cube the chicken and saute with the seasonings, finish recipe and use as a burrito filling!) Sprinkle both sides chicken with 1 ts of cumin and garlic salt. Heat oil in 12” skillet over medium high heat. Cook chicken 3 min. In medium bowl combine beans, corn, picante sauce, red pepper and remaining tsp cumin. Turn chicken. Spoon bean muxture evenly over chicken. Reduce heat to medium. Cook uncovered 6 to 7 minutes until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon. Keep warm. cook bean mixture over high heat 2 to 3 minutes, stirring frequently, until thickened. Spoon bean mixture over chicken. Sprinkle with cilantro.
— Recipe By : EAT-L Gary Watson From: The Cuisines Of Mexico By Diana Kennedy

Infectious Recipes
Title: San Antonio Chicken with Picante Black Bean Sauce
Yield: 6 servings
6 Chicken breast halves,—and drained—boned and skinned
1 cn Whole kernel corn, drained
2 ts Ground cumin
2/3 c Pace Picante Sauce
1 ts Garlic salt
1/2 c Diced red bell pepper
1 tb Vegetable oil
2 tb Chopped cilantro
1 c Black beans, canned, rinsed

Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt. Heat oil in 12” skillet over medium-high heat. Add chicken; cook 3 minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm. Cook bean mixture over high heat 2-3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional Pace Picante Sauce.

Posted by Barry Popik
(0) Comments • Friday, November 24, 2006 • Permalink