Posted by Trish | Under Casseroles, Dinner
Wednesday Feb 11, 2009
Submitted by M. Bernadette Fawver
Serves 4
| 4 chicken breasts, cubed |
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1 c. sliced mushrooms |
| 2 tbsp butter |
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14-16 oz. cubed tomatoes (1 can) |
| 2 tbsp olive oil |
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2/3 c. dry white wine |
| 1 large onion, finely chopped |
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4-6 tbsp heavy cream |
| 2 garlic cloves, crushed |
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2 tsp Italian seasoning |
| 2 bell peppers (red, yellow, or green) cut into 1½” cubes |
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salt & pepper |
| pasta to serve |
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Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over. Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole. Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.
Posted by Trish | Under Lunch, Soups
Tuesday Feb 3, 2009
Submitted by randilicious
Serves a lot
| 1 large onion, finely chopped |
|
4 cloves garlic, minced |
| 1 green bell pepper, finely chopped |
|
1 jalapeno pepper |
| 2 tbsp tomato paste |
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2 tbsp butter, cut into pieces |
| ¼ c. all-purpose flour |
|
1 tbsp dried oregano, crushed |
| 1 tsp ground cumin |
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2 tsp crushed red pepper |
| ½ c. chili powder |
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14.5 oz. diced tomatoes with liquid (1 can)
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| 1 lb lean ground turkey |
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15.25 oz. kidney beans, drained and rinsed (1 can)
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| 2 tbsp Jack Daniels whiskey |
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salt & ground black pepper to taste |
1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.
Posted by Trish | Under Dinner, Poultry
Friday Nov 28, 2008
Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
Serves 6
| 2 tbsp vegetable oil |
|
1½ c. red onion, chopped |
| 4 oz. green chiles, diced (1 can) |
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10 oz. tomatoes & green chiles, diced (1 can) |
| 3 c. leftover turkey, shredded |
|
16 oz. chunky salsa (1 jar) |
| salt & black pepper |
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5 c. tortilla chips, crushed |
| 1½ c. shredded Mexican 4-cheese blend |
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¼ c. cilantro leaves, chopped |
| ¼ c. sour cream |
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1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
Posted by Trish | Under Beef, Dinner
Wednesday Oct 29, 2008
From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10
| 2 lbs. beef stew meat, cut into 1″ cubes |
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3 tbsp vegetable oil, divided |
| 1 c. water |
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3 large potatoes, peeled & cut into 1″ cubes |
| 4 medium carrots, sliced |
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1 large green pepper, cut into ½” pieces |
| 4 garlic cloves, minced |
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1 medium onion, chopped |
| 2 tsp salt |
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½ tsp pepper |
| 2 tbsp instant beef bouillon granules |
|
14½ oz. diced tomatoes |
| 1 pumpkin (10-12 lbs) |
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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.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil. 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.
Posted by Trish | Under Food Art
Friday Sep 26, 2008
Images from WarNet.ws
Submit your food art or found food art photos to info@foodaskew.net!
