Ingredients
2 TBSP Olive Oil, plus extra for drizzling
2 Garlic Cloves, peeled 2 tsp Fresh Rosemary, minced 1 (16 oz) can White Beans, undrained |
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Spicy Chili
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Chili
Chili is great to keep in the freezer for that day when you are running from the time your feet hit the floor in the morning. You will be glad to sit down to a bowl of chili with all the fixins.
Ingredients
1 Lb Ground Pork
1 Lb Ground Beef 1 Cup Onions – chopped 1 Cup Peppers (any color) – chopped 1 TBSP Olive Oil 1 ½ Cup Dry Red Wine 1 – 15.5 oz Can Beans – small red beans (or any beans of your choice) 1 28 oz Can Crushed tomatoes 3 TBSP Chili Powder 2 TBSP Cumin 1 TBSP Paprika 1 tsp Oregano 1 TBSP Unsweetened Cocoa 1 TBSP Worcestershire Sauce 1 Cup Beef Broth 1 Can Diced Green Chili’s 1 TBSP Salt 1 tsp black pepper |
Instructions
In a heavy bottom saucepan, heat the olive oil and add the onions and peppers to the oil. Season with salt. Cook until the onions are soft. Add the meat and cook until it is completely browned. Once the meat is brown, add the chili powder, cumin, paprika and oregano to the meat and vegetables. Cook for 1 minute. Add the red wine and deglaze the bottom of the pan while stirring. Rinse and drain the beans, add to the pot. Add the tomatoes, cocoa, Worcestershire sauce, broth, green chili’s, salt and pepper.Let simmer on low heat for 2 hours. If the chili is to thick, add additional beef broth.Serve with shredded cheese, chopped onions and sour cream |
Chicken with Potatoes and Peas
I loved this dish growing up. My Aunt used to make this for my family when she would come and stay with us for the weekend. It reminds me of her whenever I make it, so I do it often.
Ingredients
5 Chicken Legs
1 Large Onions 4 Potatoes Peeled – Sliced very thin ½ Box Frozen Peas 2 TBSP Olive Oil 2 TBSP Fresh Parsley, chopped 1 ½ tsp Salt Grating Cheese Salt and Pepper |
Preheat oven to 350º. Trim the chicken legs cutting off all the visible fat. Rinse the chicken and pat dry.Slice the onions and put them in bottom of large baking pan. Slice the potatoes very thin and put them with the onions. Add the olive oil, salt , parsley and ½ teaspoon pepper. Mix thoroughly.Arrange the chicken pieces on top of the potatoes. Season with salt and pepper.Bake at 350˚ for 30 minutes.
Add the frozen peas to the baking pan and the grating cheese and bake for another 35 minutes, or until the internal temperature of the chicken is 180º.
Serve immediately
Fried Chicken Cutlets
Instructions
Thin the chicken breast by slicing them in half. Put the thinned chicken breast in a bowl and cover them with Buttermilk. Let stand for ½ hour or more. This will tenderize the chicken.Meanwhile, in a shallow bowl combine the eggs, water, salt and pepper. Whisk together until the mixture is completely combined.Pour the breadcrumbs in a separate shallow bowl and add salt, pepper and grating cheese. Heat the oil in a heavy bottom skillet. Rinse the chicken cutlets to remove most of the buttermilk. Dredge the cutlets in the egg mixture first, then in the breadcrumb mixture completely coating the them. Cook the cutlets for 10 minutes on each side. They may require additional or less cooking time depending on the thickness of the cutlets. Don’t crowd the skillet. If the cutlets are large, cook 2 at a time. Chicken breast should be cooked to an internal temperature of 165°.
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