Asian Bell Pepper Chicken

[Gaillo]

Ingredients:

3 Chicken Breasts
1 Red Pepper, Cut into 3/4" square pieces
1 Green Pepper, Cut into 3/4" square pieces
1 White Onion, Diced
1 Whole Clove Bunch of Garlic, minced
1 Lemon, juiced
1/8 cup Extra Virgin Olive Oil
1/4 bottle (about 1/2 cup) asian "sweet chile sauce"

Spices:
1 TBSP Rosemary
1 TBSP Oregano
1 tsp ground black pepper
1/2 tsp salt


Preparation:

In a large (14"+) cast iron skillet, sautee the onion until translucent. Add garlic, continue sauteeing until wonderful aroma fills kitchen. Add chicken breasts. Turn heat to high, sear breasts on both sides. Turn down heat to medium-low, add peppers, Asian chile sauce, and lemon juice. Add spices. Cook for 60-90 minutes, depending on taste, turning chicken every 10-15 minutes.

Serve with rice. YUMMY!!!!

[StackerKen]

thanks Gaillo!

keep em coming folks!

[sunshine05]

That sounds good! Do you think you could marinate it in all of the ingredients and grill it? Or do you think that wouldn't be a good idea.

[AlterEgo]

From Backwoods Home Magazine

Use 'Em Up!

It's time to start thinking about using up last year's preserved fruits and vegetables. After all, you're soon going to need those jars and need that space in the freezer for this year's crop. Also, even when preserved foods retain their tastiness, remember that they're slowly losing nutritive value. So evaluate your stocks -- and with these delicious recipes, enjoy!

Each recipe uses at least one canned, frozen, or dried ingredient, sometimes as a main ingredient, sometimes just as a special little taste-enhancer.

Cranberry Wild Rice Salad

1 cup wild rice, rinsed
3-1/2 cups water
1/2 teaspoon salt
1 tart apple, diced (sprinkled with lemon juice to preserve color)
3/4 cup dried cranberries
1/2 cup minced parsley
1 cup mixed nuts of your choice (walnut, pecans, almonds, cashews, sunflower nuts, etc.)

Cider Dressing
1/2 cup apple cider or juice
Zest of 1 lemon, grated
1 tablespoon fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon salt

Place rice, salt, and water in a saucepan and bring to a boil. Reduce heat to low, cover and cook until well done (about 45-50 minutes). Drain any excess water and cool.

Combine cooked rice with apple, cranberries, and parsley in a large serving bowl.

Combine all dressing ingredients. Just before serving, combine dressing with rice mix. Serve and top with nuts.

Cheesy Asparagus Bake

20 ounces frozen asparagus, partly thawed (or 2 lbs fresh asparagus)
1/2 cup toasted almonds, slivered
1 cup cheese-cracker crumbs

Sauce
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
2 cups milk
2 cups sharp cheddar cheese, grated
1 tablespoon sherry
1 teaspoon Worcestershire sauce

If using fresh asparagus, wash and parboil it 2-3 minutes. (No need to do this for frozen.)

For sauce, melt butter over low heat, blend in flour and salt. Cook until smooth. Stir in milk and heat to boiling, stirring constantly. After boiling for 1 minute, add remaining sauce ingredients. Stir until cheese melts, then remove from heat.

Arrange half of the asparagus in a 2 quart casserole. Top with half the almonds, cheese sauce, and crumbs. Repeat layer. Bake uncovered 40-50 minutes until bubbly. (May be refrigerated overnight before cooking, if needed.)

Zesty Broccoli

2 cups frozen broccoli (you may also use fresh)
4 teaspoons sugar
1 tablespoon vegetable oil
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 teaspoon dried minced onion

Cook broccoli in water long enough to make it al dente. Drain. While broccoli is cooking, combine remaining ingredients and heat until sugar is dissolved. Toss with broccoli and serve.

Braised Chicken with Fruit

6 boneless, skinless chicken breasts
Butter
1 cup orange juice or orange/pineapple juice
1/4 cup honey
2 tablespoons lemon juice
1/2 teaspoon curry powder
1 teaspoon salt
Any of the following canned or fresh fruits: peaches, pears, apricots (dried apricots also work well), kumquats, prunes, raisins, mandarin oranges, cherries, grapes (use at least 3 or 4 varieties)

Preheat oven to 350 degrees F. Brown chicken in butter.

Mix together juices, honey, curry powder, and salt. Dip the browned chicken in this sauce, then lay the chicken in a 9 x 13 baking pan and pour the sauce over it. Bake uncovered 20 minutes. Turn the chicken over, and at that point add the fruits of your choice. Baste the fruit with the sauce and cook an additional 30 minutes or until the chicken is tender.

All kinds of fruits work well, but the most interesting combinations involve different textures, colors, and sizes of fruit -- for instance, canned pears, raisins, and dried apricots; or canned apricots, grapes, and prunes. The combinations are endless.

Sweet and Sour Chicken

This dish is nothing like the batter-fried, red-sauced dish you typically find in a Chinese restaurant.

1 pound of chicken tenders or boneless, skinless breasts, cut into chunks
1-2 tablespoons vegetable oil
1 pint (or 1 15-ounce can) of pineapple chunks, undrained
1/4 teaspoon ground ginger
1 tablespoon wine vinegar
2 tablespoons steak sauce
2 tablespoons soy sauce
dash of Worcestershire sauce
3/4 cup chicken broth
1 tablespoon honey
1 cup carrots, sliced
1 cup celery, chopped
1 can water chestnuts, sliced
1 green pepper, sliced
1 tablespoon cornstarch

Make a sauce of the pineapple, ginger, wine vinegar, steak sauce, soy sauce, Worcestershire sauce, chicken broth, and honey. Set it aside.

In a large, deep skillet, brown chicken in vegetable oil. Add the carrots, celery, and water chestnuts and sauté with the chicken several more minutes. Pour the sauce over the chicken and vegetables and continue cooking on medium-high heat until the vegetables are pleasantly crunchy. Add the green pepper.

Mix the cornstarch with a tablespoon of water, stir, and pour into the skillet in the last few minutes to thicken the sauce.

Serve over rice.

Chili Diane

2 pounds lean ground beef
1 cup green pepper, chopped
1 cup onion, chopped
2 cloves garlic, chopped
1 quart whole peeled tomatoes (or diced tomatoes)
2 cans kidney beans, drained
1 6 ounce can tomato paste
1 can tomato sauce
1-1/2 cups water
generous dash Worcestershire sauce
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon pepper
salt to taste

In a large, deep skillet or stew pot brown hamburger with green pepper, onion, and garlic. Drain off liquid. Add all other ingredients and simmer one hour or more.

Serve over rice. Or sprinkle with cheese, onions, crumbled tortilla chips, sour cream, or the topping of your choice.

Orange-Spiced Peaches

1 quart canned peach halves or slices
1/2 teaspoon whole cloves
1 six-inch cinnamon stick
10 whole allspice
1/3 vinegar
1/2 cup granulated sugar
1/2 unpeeled orange, quartered

Drain peaches, reserving 1/2-cup of their syrup. Tie spices in cheesecloth. In a saucepan, combine reserved peach syrup, vinegar, sugar, orange slices, peaches, and spices. Heat to boiling. Lower heat and simmer five minutes. Let cool to room temperature & remove spice bag. Serve warm or chilled.

Fragrant Glazed Pears

1-1/2 quarts pear halves in juice or syrup
3 cinnamon sticks
3/4 teaspoon grated orange peel
3 tablespoons golden raisins
3 tablespoons cognac (optional)
1/2 cup honey

Drain pear halves, reserving liquid. Place pears in an airtight container and refrigerate until ready to serve.

Place pear liquid in a small saucepan with cinnamon sticks and orange peel. Bring to a boil over medium heat. Lower heat and simmer 10-15 minutes until liquid is reduced to 3/4 cup. Stir in raisins and cognac. Simmer one more minute. Remove mixture from heat and stir in honey. Allow mixture to cool. Remover cinnamon sticks. Refrigerate glaze until ready to serve.

To serve, place pears on plates and spoon honey-glaze mixture over them.

Jam Squares

2 cups uncooked oatmeal
1-3/4 cups flour
1 cup butter, softened
1 cup brown sugar
1/2 cup chopped nuts (optional)
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup of your favorite jam Combine all ingredients except jam in a large mixing bowl. Beat until crumbly. Set aside 2 cups of this mixture. Press remaining crumbs into a greased 9 x 13 pan. Spread with jam. Sprinkle reserved crumbs on top. Bake at 400 degrees F. for 25-30 minutes. Let cool and cut into squares.

[AlterEgo]

MORE

It's Cookout Time Again!

So here are recipes for things that go on the grill and recipes for the salads, sides, and afters that go with those grillable goodies.

No-Lettuce Salad

2 fresh beets, boiled
10 jumbo black olives
1/2 Avocado, cubed
2 oz part skim mozzarella cheese, cubed
Sea salt
Ground pepper

Boil the beets until tender when pierced with a fork (like potatoes). Drain carefully (maybe wear black - beet juice stains). Allow beets to cool; slice beets into bowl. Add black olives. Cube the mozzarella; add to beet mixture. Halve avocado; remove pit. Score the avocado lengthwise and across while in the skin. Use a spoon to turn the cubed avocado out of its skin into the bowl with the beets. Salt and pepper to taste. Toss lightly and serve.

Serves two.

EZ Garlic Dip

1/2 cup sour cream
1/2 cup mayonnaise or plain yogurt.
2 tablespoons minced garlic

Mix, then chill for at least 2 hours before serving.

Serves 12

Sour Cream & Dill Potato Salad

2 pounds small red potatoes, scrubbed
3 to 4 eggs, hard-boiled and diced
2 ribs celery, diced
1/2 cup red onion, diced
4 green onions, thinly sliced
2 tablespoons diced dill pickle
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh dill or 2 teaspoons dried dill
1/2 teaspoon salt
1/8 teaspoon pepper

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly.

In a large bowl, combine the potatoes with eggs, celery, red onion, green onions, and diced dill pickle. In another bowl, combine the sour cream, mayonnaise, vinegar, and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill and add salt and pepper to taste.

Serves 6.

Cowboy Caviar

2 15-oz. cans black beans, drained and rinsed
2 cups frozen corn, thawed
1 large avocado, diced
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
1/4 cup chopped fresh cilantro

For the dressing:
1 tablespoon red wine vinegar
4 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon pepper

Combine beans, corn, avocado, bell pepper, onion and cilantro in a large bowl. Whisk together dressing ingredients separately. Pour into the large bowl and toss to coat thoroughly. Chill and serve.

Serves 6.

Marinated Chicken Kebabs

Marinade
16 ounce bottle balsamic vinaigrette dressing
2 tablespoons soy sauce
3 cloves garlic
1/4 teaspoon ground ginger

16oz chicken breast meat
Assorted Vegetables such as green peppers, red peppers, onions, and mushrooms

Cut chicken into 1-1/2-inch pieces. Cut vegetables to suitable size for grilling.

Press the garlic and mix this in with the other marinade ingredients.

Place chicken, veggies, and marinade into a closed container and let sit for 3 to 4 hours in the refrigerator. Skewer, alternating vegetables and meat, then grill.

Serves 4

Grilled Flank Steak with Mexican Salad

1 pound lean flank steak
1 medium garlic clove, peeled and crushed
1 teaspoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper, freshly ground

Salad
1 tablespoon jalapeno peppers, de-seeded and minced
The kernels of 1 corn on the cob, cooked
1/2 medium avocado, peeled, pitted, and diced
1 cup canned black beans, drained and rinsed
4 teaspoons fresh lime juice
2 tablespoons cilantro, fresh, minced
1/8 teaspoon table salt
1/8 teaspoon black pepper

Preheat grill to medium hot. Score steak on one side by making shallow criss-cross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.

Combine salad ingredients in a medium bowl; stir gently and set aside.

Grill flank steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices.

Thinly slice steak across grain and serve with salad.

Serves 4.

Grilled Steak with Red Wine Sauce

4 1- or 1 1/2-inch thick strip steaks or rib steaks
1 cup dry red wine
2 teaspoons garlic herb seasoning or combination of 1 teaspoons dried herbs and 1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
2 teaspoons cracked black pepper or about 1 1/2 teaspoon coarsely ground pepper

Place steaks in a large food storage bag. Add remaining ingredients. Marinate for 2 to 4 hours, turning occasionally to keep the steaks coated with liquid. Grill over medium coals for 4 to 6 minutes on each side for 1-inch steaks or for about 7 to 9 minutes on each side for 1 1/2-inch steaks, or until done as desired. Use tongs or a spatula (do not pierce) to turn steaks. If desired, serve with Bearnaise sauce.

Serves 4.

Nacho Cheese Burgers

4 ground beef patties
1/2 teaspoon grill seasoning blend
1/3 cup spicy nacho cheese sauce
4 hamburger buns, split
1 avocado, peeled and sliced
Tomatoes, lettuce, and the condiments of your choice

Prepare and heat grill. Sprinkle one side of each patty with grill seasoning. Place on grill, cover, and cook patties, seasoned sides up, 6" from medium coals for 10-12 minutes, turning once, until thoroughly cooked.

Grill split hamburger buns for about 1-2 minutes until browned. Divide cheese sauce among patties. Cover and grill until cheese begins to melt, about 1 minute. Serve on toasted buns with sliced avocado.

Serves 4.

South Pacific Pork Burgers

2 tablespoons olive oil
1/2 cup finely minced onion
1/4 cup dried bread crumbs
1 tablespoon finely grated lime peel
2 teaspoons lime juice
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 pound lean ground pork
1 red onion, sliced
8 slices French bread, 1" thick
2 tablespoons olive oil
4 lettuce leaves
4 tomatoes, sliced

Prepare and heat grill. Cook minced onion in olive oil until tender. Combine with lime peel, juice, thyme, allspice, red pepper flakes, and bread crumbs in medium bowl. Add pork and and mix gently. Form into four patties, each about 3/4" thick.

Grill, covered, 4-6" from medium coals for 15-18 minutes, until no longer pink in center, or internal temperature reaches 160 degrees, turning once. Grill onions for last 10 minutes of cooking time until golden brown, turning once.

Brush French bread slices with olive oil and grill for 2-3 minutes, turning once. Serve burgers and onions between grilled bread slices.

Note: For more moisture, try adding hoisin sauce. For even more South Pacific flavor, add a little ginger.

Serves 4.

Peach-Strawberry Topping

Serve over your favorite shortcake or over ice cream

1 can (15 ounces) peach slices in juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond flavoring
4 to 6 large fresh strawberries, sliced

Drain juice from peaches into a saucepan. Combine sugar and cornstarch; stir in to juice. Cook over medium-low heat until thickened. Add almond flavoring, reserved peach slices, and sliced strawberries; heat through. Serve over biscuits, shortcake, angel food cake, or ice cream.

Serves 4.

Bourbon Slush

2 tea bags
1 cup boiling water
1 cup sugar
3 1/2 cups water
1 (6 ounce) can orange juice concentrate, thawed
1/2 cup bourbon
1/3 cup frozen lemonade concentrate, thawed, (1/2 of 6 ounce can)

Steep tea bags in the boiling water for 3 minutes; remove tea bags and stir in sugar. Add remaining ingredients; mix well until sugar is dissolved. Pour into freezer containers and freeze until firm. Remove from the freezer about 10 minutes before serving. Spoon into ****tail glasses and garnish with lemon or orange wedges.

6 1-cup servings.

[Argentium]

Man, those S. Pacific Pork Burgers sure sound good! I will try that soon.