We make art you can cook with
We’re taking our show on the road one last time for the holidays and we’ll be at Mojo Coffee in Minneapolis December 16th from 6pm-9pm.
There will be tons of Clay Coyote pots for you to complete your holiday shopping, wrapped and ready for you to take home and pop under the tree.
And Mojo will be hosting an art show featuring 300+ mugs from around the Globe in their event MugShot1. Many of the mugs will be available for purchase too.
Chicken Chalupas
1 doz. medium flour tortillas
4 chicken breasts
2 cans cream of chicken soup
1-8 oz can mild diced chilies
1-4 oz can black olives sliced
1 pint sour cream
1 pound Monterey Jack cheese
1 pound medium cheddar cheese
chopped green onions
1 onion grated
paprika to garnish
Cook chicken breasts in Clay Coyote Flameware Skillet and cube. Combine soup, chilies, onion, olives, sour cream and part of cheese (save 1 cup each for topping). Reserve 2 1/2 cups mixture for top sauce. To the remaining sauce, add chicken. Put 2-4 heaping tablespoons of meat mixture to each tortilla and roll up. Place in greased Clay Coyote Flameware Savory Pie Dish. Put the reserved sauce on top and the remaining cheese. Sprinkle the green onions on top of cheese and dash with paprika.
This can be made ahead and refrigerated overnight. Bake at 350F degrees for approximately 45 minutes (longer if refrigerated previously).
Another great day of pitches and networking to the Super Bowl LII Business Connect program!
Getting super excited to participate in the Claddagh Coffee Holiday Pop Up this Saturday December 9th from 10am – 2pm in St. Paul. We’re bringing a ton of your favorites wrapped and ready to go right under your tree.
A few months back, the Coyotes tried out skillet desserts! Since then, we’ve found another one we think is too good not to share. Enjoy!
Skillet Apple Pie
Make or buy pie crust and pat into circle, chill 30 minutes
Whisk:
1/2 c apple cider
1/3 c maple syrup
2 T. lemon
2 T. cornstarch
1/8 – 1/4 t. cinnamon
Set aside till needed.
2 1/2 – 3 #’s apples peeled and sliced
2-3 T. Butter
Melt butter in 12″ Clay Coyote Flameware Skillet and add apples. Sauté until start to caramelize, approx. 5 min. Remove from heat and pour liquid apple cider mixture over apples. Roll out dough to cover apple mixture.
1 egg white
2 T. sugar (and cinnamon optional)
Brush crust with egg white and sprinkle with sugar. Cut crust in square sections or pie style and bake at 500 for approx. 20 min.
Let cool and recut crust, serve with ice cream or whip cream.
