Peanut butter, chicken, and peppers come together for a nice Thai-flavored dish.
Ingredients:
- 3-4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2 inch pieces
- 4 teaspoons minced garlic
- 2 tablespoons lime juice (any citrus can work ok)
- 1-2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons oil, divided
- 1 large onion, thinly sliced (about 1 cup)
- 3 cups vegetables: bell peppers, cut into 2-inch-long strips and/or celery, carrots, broccoli, etc.
- 1 can (10.75 oz) condensed cream of mushroom (or chicken or other) soup
- 1 cup milk (coconut milk is more traditional but other kinds work ok)
- 1/2 cup peanut butter
- 2-4 T soy sauce
- can add a little honey for sweetness if desired
- hot cooked rice
-garnish with crushed peanuts
Directions:
Stir chicken, garlic, lime juice, and 1 tablespoon cilantro in a medium bowl.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Using a slotted spoon, add chicken mixture and cook until chicken is well-browned, stirring often. Remove the chicken from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the onion and peppers; cook until vegetables are tender-crisp, stirring occasionally.
Stir the soup, milk, peanut butter, and soy sauce into the skillet; heat to a boil. Return the chicken to the skillet. Reduce heat to low and heat through.
Serve with rice; sprinkle with remaining cilantro and crushed peanuts.
Wednesday, December 15, 2010
Thursday, December 2, 2010
Autumn Apple Crisp
Ingredients:
- 1/2 to 3/4 cup flour
- 1/3 cup brown sugar
- 1/2 cup oats
- 1 teaspoon cinnamon
- 5 tablespoons cold butter, cubed
- 1/2 cup pecans, chopped
- 3-4 green apples, peeled
- 1/2 cup dried cranberries (or fresh)
- 1/4 cup maple syrup
- 1/2 tablespoon flour
Directions:
Preheat oven to 375 (or 350 for a dark pan). Grease an 8x8-inch baking pan.
For the topping: combine 1/2 to 3/4 cup flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix with a pastry blender to form moist clusters. Mix in pecans. Set aside.
Cut the apples into 1/2-inch chunks or slices. Put them in the prepared pan.
Mix together the cranberries, maple syrup, and 1/2 tablespoon flour. Scatter over the apples. Then sprinkle the flour-sugar topping over the cranberry mixture.
Bake for 25-30 minutes. Serve warm, at room temperature, or chilled.
- 1/2 to 3/4 cup flour
- 1/3 cup brown sugar
- 1/2 cup oats
- 1 teaspoon cinnamon
- 5 tablespoons cold butter, cubed
- 1/2 cup pecans, chopped
- 3-4 green apples, peeled
- 1/2 cup dried cranberries (or fresh)
- 1/4 cup maple syrup
- 1/2 tablespoon flour
Directions:
Preheat oven to 375 (or 350 for a dark pan). Grease an 8x8-inch baking pan.
For the topping: combine 1/2 to 3/4 cup flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix with a pastry blender to form moist clusters. Mix in pecans. Set aside.
Cut the apples into 1/2-inch chunks or slices. Put them in the prepared pan.
Mix together the cranberries, maple syrup, and 1/2 tablespoon flour. Scatter over the apples. Then sprinkle the flour-sugar topping over the cranberry mixture.
Bake for 25-30 minutes. Serve warm, at room temperature, or chilled.
Broccoli Salad
Ingredients:
- 4.5 cups fresh broccoli florets
- 3 cups chopped sweet red pepper
- 10 bacon strips, cooked and crumbled
- 1/3 cup sliced green onions
- 1/4 cup chopped pecans
- 3/4 cup mayonnaise
- 1 tablespoon cider vinegar
- dash of pepper
Directions:
In a large bowl, combine the first 5 ingredients.
In a small bowl, combine the last 3 ingredients until smooth.
Pour dressing over broccoli mixture; toss to coat.
Cover and refrigerate until serving.
- 4.5 cups fresh broccoli florets
- 3 cups chopped sweet red pepper
- 10 bacon strips, cooked and crumbled
- 1/3 cup sliced green onions
- 1/4 cup chopped pecans
- 3/4 cup mayonnaise
- 1 tablespoon cider vinegar
- dash of pepper
Directions:
In a large bowl, combine the first 5 ingredients.
In a small bowl, combine the last 3 ingredients until smooth.
Pour dressing over broccoli mixture; toss to coat.
Cover and refrigerate until serving.
Sausage-Stuffed Peppers
A nicely spiced mixture of Italian sausage and cheddar cheese is stuffed into bell peppers and baked.
Ingredients:
- 1 tablespoon canola oil
- 1 white onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 lb ground sausage
- 1 cup bread crumbs
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1/2 teaspoon seasoned salt (salt, pepper, garlic, onion, paprika)
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 cup water
- 4 to 8 whole bell peppers, with tops, seeds, and ribs removed
- 1 cup shredded cheddar cheese
Directions:
Preheat oven to 350 degrees.
In a large saute pan on medium heat, saute canola oil, onion, and celery until onions are translucent (about 5 minutes). Add garlic and cook until caramelized (about 1 minute), being careful not to burn.
Add sausage; break into smaller pieces. Heat until cooked through (about 3 minutes).
Add bread crumbs, rosemary, thyme, seasoned salt, black pepper, 1 cup cheese, and water. Reduce heat to low; stir until cheese is melted.
Spoon mixture into prepared peppers, filling each pepper to the top. Trim the bottoms of the peppers if they will not stand on their own.
Top each pepper with 1/4 cup cheese, packing the cheese into the stuffing mixture.
Place peppers, with tops off and cheese side up, in a shallow baking pan. Bake for 25 minutes.
If desired, serve peppers with the tops set on top.
Ingredients:
- 1 tablespoon canola oil
- 1 white onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 lb ground sausage
- 1 cup bread crumbs
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1/2 teaspoon seasoned salt (salt, pepper, garlic, onion, paprika)
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 cup water
- 4 to 8 whole bell peppers, with tops, seeds, and ribs removed
- 1 cup shredded cheddar cheese
Directions:
Preheat oven to 350 degrees.
In a large saute pan on medium heat, saute canola oil, onion, and celery until onions are translucent (about 5 minutes). Add garlic and cook until caramelized (about 1 minute), being careful not to burn.
Add sausage; break into smaller pieces. Heat until cooked through (about 3 minutes).
Add bread crumbs, rosemary, thyme, seasoned salt, black pepper, 1 cup cheese, and water. Reduce heat to low; stir until cheese is melted.
Spoon mixture into prepared peppers, filling each pepper to the top. Trim the bottoms of the peppers if they will not stand on their own.
Top each pepper with 1/4 cup cheese, packing the cheese into the stuffing mixture.
Place peppers, with tops off and cheese side up, in a shallow baking pan. Bake for 25 minutes.
If desired, serve peppers with the tops set on top.
Saturday, November 27, 2010
Crock Pot Pork Tacos
Lime, apricot, garlic, and cumin are just a few tasty ingredients that add to these pork tacos made in the slow cooker.
Ingredients:
- 1 boneless pork sirloin roast (2 lb) cut into 1-inch pieces
- 1 1/2 cups salsa verde
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1/4 cup chopped dried apricots
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- dash hot pepper sauce (optional)
- 10 flour tortillas (8 inches), warmed
- toppings: sour cream, thinly sliced green onions, cubed avocado, shredded cheddar cheese, chopped tomatoes (optional)
Directions:
Combine the first 11 ingredients in a 3-quart slow cooker. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings as desired.
Ingredients:
- 1 boneless pork sirloin roast (2 lb) cut into 1-inch pieces
- 1 1/2 cups salsa verde
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1/4 cup chopped dried apricots
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- dash hot pepper sauce (optional)
- 10 flour tortillas (8 inches), warmed
- toppings: sour cream, thinly sliced green onions, cubed avocado, shredded cheddar cheese, chopped tomatoes (optional)
Directions:
Combine the first 11 ingredients in a 3-quart slow cooker. Cover and cook on high for 4-5 hours or until meat is very tender.
Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings as desired.
Balsamic Chicken
Tomatoes, kalamata olives, balsamic vinegar, and feta cheese add a lot of flavor to this Greek dish served with orzo pasta.
Ingredients:
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves (about 1 lb)
- 1 clove garlic, minced
- 3 tablespoons balsamic vinegar
- 1/2 cup chicken broth or beef broth
- 1 can (10.75 oz) cream of chicken soup
- 1 cup diced plum tomatoes or 1/2 cup thinly sliced sun-dried tomatoes
- 1/2 cup sliced pitted kalamata olives
- 1/2 teaspoon dried oregano leaves, crushed
- 1/4 cup crumbled feta cheese
- hot cooked orzo pasta
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken. Cook for 10 minutes or until well browned on both sides. Remove chicken from skillet.
Add the garlic, vinegar, and broth to the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, and oregano. Heat to a boil.
Return chicken to skillet. Reduce heat to low. Cook for 5 minutes or until the chicken is cooked through.
Sprinkle with the feta cheese. Serve chicken and sauce with hot cooked orzo.
Ingredients:
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves (about 1 lb)
- 1 clove garlic, minced
- 3 tablespoons balsamic vinegar
- 1/2 cup chicken broth or beef broth
- 1 can (10.75 oz) cream of chicken soup
- 1 cup diced plum tomatoes or 1/2 cup thinly sliced sun-dried tomatoes
- 1/2 cup sliced pitted kalamata olives
- 1/2 teaspoon dried oregano leaves, crushed
- 1/4 cup crumbled feta cheese
- hot cooked orzo pasta
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken. Cook for 10 minutes or until well browned on both sides. Remove chicken from skillet.
Add the garlic, vinegar, and broth to the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, and oregano. Heat to a boil.
Return chicken to skillet. Reduce heat to low. Cook for 5 minutes or until the chicken is cooked through.
Sprinkle with the feta cheese. Serve chicken and sauce with hot cooked orzo.
Sunday, November 14, 2010
Homemade Corn Bread
This is a nice recipe for corn bread that Becky actually likes! Great with honey.
Ingredients:
- 1/2 cup butter, melted
- 1 cup white sugar
- 4 eggs
- 1 can (15 oz) cream-style corn
- 1/2 can (4 oz can) chopped green chili peppers, drained
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1 cup flour
- 1 cup yellow cornmeal
- 3 teaspoons baking powder
- 1/4 teaspoon salt
Directions:
Preheat oven to 300 degrees. Grease a 9x13-inch baking pan.
In a large bowl, beat together the butter and sugar. Beat in the eggs one at a time. Blend in the cream-style corn, peppers, and cheeses.
In a separate bowl, combine the flour, cornmeal, baking powder, and salt. Add the flour mixture to the corn mixture; stir until smooth.
Pour batter into prepared pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean.
Ingredients:
- 1/2 cup butter, melted
- 1 cup white sugar
- 4 eggs
- 1 can (15 oz) cream-style corn
- 1/2 can (4 oz can) chopped green chili peppers, drained
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1 cup flour
- 1 cup yellow cornmeal
- 3 teaspoons baking powder
- 1/4 teaspoon salt
Directions:
Preheat oven to 300 degrees. Grease a 9x13-inch baking pan.
In a large bowl, beat together the butter and sugar. Beat in the eggs one at a time. Blend in the cream-style corn, peppers, and cheeses.
In a separate bowl, combine the flour, cornmeal, baking powder, and salt. Add the flour mixture to the corn mixture; stir until smooth.
Pour batter into prepared pan. Bake for 1 hour, until a toothpick inserted in the center comes out clean.
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