Chicken Cacciatore

Chicken Cacciatore
Recipe type: Entree
Cuisine: Italian
Cook time: 
Total time: 
  • 3½ - 4 lb. chicken, cut up
  • ½ c. flour
  • ½ c. olive or cooking oil
  • 1 clove garlic, minced
  • 2 medium onions, finely chopped
  • 1 can tomato paste
  • 1 green pepper, finely diced
  • 2 c. diced tomatoes
  • ¼ lb. mushrooms, sliced
  • 2 tsp salt
  • ¼ tsp pepper
  • ½ tsp oregano
  1. Dredge pieces of chicken with flour. Heat oil in large skillet.
  2. Brown chicken on all sides in oil. Add remaining ingredients.
  3. Cover; simmer 1 hour or until tender.
  4. Serve with hot cooked spaghetti & grated Parmesan cheese.

Photo Courtesy of Peter Sejersen on Flickr

Zucchini Relish

Michelle Says: This is better than pickle relish!

Zucchini Relish
Recipe type: Condiments
Prep time: 
Cook time: 
Total time: 
  • 10 c. small-medi zucchini
  • 4 c. onions
  • 1 red pepper
  • 1 green pepper
  • 4 tbsp salt
  • 2½ c. apple cider vinegar
  • 3 c. sugar
  • 1 tbsp nutmeg
  • 1 tbsp dry mustard
  • 1 tbsp turmeric
  • ½ tsp black pepper
  1. Grind or chop finely the zucchini, onions, red & green peppers. Add salt.
  2. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again.
  3. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.
  4. To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.


Photo Credit: Katrin Gilger | Flickr

Pumpkin Stew

From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10


2 lbs. beef stew meat, cut into 1″ cubes 3 tbsp vegetable oil, divided
1 c. water 3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced 1 large green pepper, cut into ½” pieces
4 garlic cloves, minced 1 medium onion, chopped
2 tsp salt ½ tsp pepper
2 tbsp instant beef bouillon granules 14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)


  1. In a Dutch oven, brown meat in 2 tbsp oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper.  Cover & simmer for 2 hours.  Stir in bouillon & tomatoes.  Wash pumpkin; cut a 6-8″ circle around top stem.  Remove top & set aside; discard seeds & loose fibers from inside.
  2. Place pumpkin in a shallow sturdy baking pan.  Spoon stew into pumpkin & replace the top.  Brush outside of pumpkin with remaining oil.  
  3. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake).  Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Turkey Jack Chili

Turkey Chili by Theryn Fleming on Flickr Submitted by randilicious
Serves 8


1 large onion, finely chopped 1 green bell pepper, finely chopped
4 cloves garlic, minced 3 roma tomatoes, diced
2 tbsp tomato paste 1 tbsp butter
¼ c. all-purpose flour 1 tbsp dried oregano, crushed
1 tsp basil 1 tsp ground cumin
2 tsp crushed red pepper ½ c. chili powder
14.5 oz. whole peeled tomatoes w/ liquid, chopped 1 lb. ground turkey
15.25 oz. kidney beans 1 jalapeño pepper
2 tbsp Jack Daniels whiskey salt & ground black pepper to taste


  1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
  2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
  3. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
  4. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
  5. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
  6. Goes great over baked potatoes & some cheddar cheese on top.

Sweet Pepper Poppers

Sweet Pepper Poppers by Rusty Clark ~ 100K Photos on Flickr Submitted by AmyMichelle
Serves 6


3 garden peppers (use 1 green, yellow, & red) 1 tomato, cored, seeded, & diced
¼ c. diced red onion 1 tsp dried cilantro
¼ tsp coarse kosher salt 8 oz. shredded Monterey Jack cheese


  1. Preheat grill to a medium temperature.
  2. Core & seed the peppers; cut into quarters so that each quarter makes a little cup.
  3. Mix remaining 5 ingredients in a small bowl.
  4. Spoon mixture into pepper cups.
  5. Place the peppers onto a grill. For a gas grill, close the lid & leave the peppers on the grill 3-5 minutes until the skin blisters & slightly charred, the cheese should be melted.
  6. Use a large spatula to remove the peppers… WARNING they will be HOT.
  7. Top with sour cream, if desired.