I was working on using up some leftovers tonight and threw together a quick dish with some of my goodies in the fridge.
smoked sausage – about 4 o.z.
cooked chicken – about 1 cup cooked
onion – 1/4 cup or so
2-3 little bell peppers or one large one
1 tsp cumin
salt and pepper
1 – 2 tomatoes cut into wedges
In skillet combine sausage, chicken, onion, peppers, and jalapeno. Saute for about 8 minutes until heated through and peppers and onion are desired tenderness. Add cumin, salt and pepper; stir. Toss in tomatoes just before serving. Serve with tortilla shells and desired toppings.
We had some awesome taquitos today for lunch. Charles poached the chicken in a spicy tomato mix for a great flavor.
3-4 chicken breast
1 can whole tomatoes – break or cut apart
2 Tbs chipotle peppers in adobo sauce
1 Tbs cumin
1 Tbs mexican oregano
2 bay leaves
salt and pepper
1 cup chicken stock
1 Tbs fresh cilantro
Bring everything except the cilantro to a simmer and cook for about 20 minutes over low heat until chicken is cooked through. Remove chicken and set aside. Turn heat up on the sauce and cook until thickened about 10 minutes. Remove bay leaves. Shred chicken and stir into sauce add cilantro just before serving.
We then took our meat and rolled it up in small flour tortilla shells along with some cheddar cheese and fried in about 1/2 inch of oil over medium high heat for about 4 minutes flipping once until crispy. The meat would be delicious as soft tacos or fajita too so adjust the recipe to your liking!
I thought I’d try some stuffed mushrooms for breakfast today. Quite tasty; easy to make too!
4 medium mushrooms
2 tsp butter
1/8 cup diced peppers
1/8 cup diced ham
1 Tbs diced green onion
salt and pepper to taste
1/4 cup shredded cheese
Remove stems from mushrooms and set aside. Place mushroom caps in small skillet with 1 tsp butter. Over medium heat cook for about 4 minutes each side; I covered mine for half of the time. Remove from heat and set aside. Meanwhile in skillet melt remaining butter. Dice mushroom stems, peppers, ham, and green onions; add to skillet and saute for a few minutes until tender. Add salt and pepper and eggs. Scramble about and cook until eggs are set. Stir in cheese and serve over mushroom caps.
I loved that broiled shrimp so much that I thought I’d use the technique for my quesadillas tonight. Super yummy! Will definitely make these again. I used whole wheat tortillas, cheddar cheese, and added some black beans too. Fix with your favorite ingredients and toppings. These were pretty spicy so I just served with some sour cream and salsa (I would have had avocados too but they looked terrible at the store today).
I thought I would broil my shrimp today; I don’t think I’d broiled shrimp quite this way before. I’ve always fired up the grill or used a skillet so this was a new technique for me. I have to say it is super easy; I think I should have been using the broiler sooner! This would make a great fajita if seasoned with some taco seasoning; it was delicious as I seasoned it today with some pasta!
1 pound shrimp
1 medium onion
1 – 2 bell peppers
2 Tbs olive oil
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne ~ if desired (mine was pretty spicy!)
1/4 tsp black pepper
1/2 tsp thyme
Peel shrimp; cut onions and peppers into wedges or chunks. Add all ingredients into bowl and stir or toss to coat. Spread in single layer on oiled cookie sheet and broil 3 – 4 inches from broiler for about 5 minutes; stir around and flip pieces over if desired move rack up a notch and broil another 3 – 5 minutes until shrimp is cooked through and edges of veggies are starting to brown.
I made this dish for for lunch yesterday. It was very good; really more than we should have eaten! This was a great alternative to my usual spaghetti dishes. I really enjoyed the fresh mushrooms and the green pepper. I’ve come to learn that marjoram always works well with tomato dishes; it used to be one of my underused spices but I find it making its way into more and more dishes all the time.
Chicken and Mushrooms with Tomato Sauce
1 large boneless chicken breast 6 o.z. fresh mushrooms ~ cut into sliced or chunks
1/4 cup onion ~ sliced
1 Tbs olive oil
1/4 cup green pepper ~ diced
1 jalapeno ~ diced 1 clove garlic ~ minced
2/3 cup diced tomato
1/4 tsp marjoram salt and pepper to taste
2 – 3 o.z. angel hair pasta ~ cooked according to package directions
2 – 3 o.z. goat cheese or mozzarella if desired
In large skillet heat oil; add mushrooms and onion. Cook about 5 minutes. Meanwhile cut chicken breast into small pieces. Add green pepper, jalapeno, garlic, and chicken to mushrooms and cook for an additional 7 – 10 minutes or until chicken is cooked through. Stir in diced tomato season with marjoram, salt and pepper. Serve over cooked pasta; sprinkle with cheese and broil for 2 – 3 minutes if desired.
This is our adaptation of the Red Hot Sauce from the Ball Blue Book; I make just a few small changes but nothing that will alter the ph so as to keep the acidity in line. The right balance of tomatoes, peppers, and vinegar is important. Charles actually tripled the recipe to make 10 half pint jars. The single recipe indicates it will make 4 half pints but we like it a bit thicker so the quantity will vary by how long you simmer the sauce.
Red Hot Sauce
2 quarts tomatoes – chopped
1 1/2 cups chopped hot peppers ~ we use a mix of peppers; Serrano, jalapeno, red cherry bombs ~ any you prefer is fine
Charles washed and chopped the veggies and immediately ran through the food mill to remove the skins and seeds and mash everything up. It works a little easier if you first cook the tomatoes and peppers in about 1/2 of the vinegar for a few minutes to soften them up as the peppers are a bit tricky to get through the hand crank food mills.
Next place pickling spices in a spice bag and in large sauce pan or stock pot place spice bag, tomato and pepper puree, and remaining ingredients. Simmer for several hours over low heat to combine flavors and thicken. We like ours fairly thick like a good barbecue sauce, but it you prefer it to be thinner more like a hot sauce that is fine too; you’ll be looking to reduce by about 1/2. Stir frequently and keep simmering low to prevent sticking. Remove pickling spice bag once desired thickness is achieved and remove from heat.
If canning you will process in a hot water bath for 15 minutes for half pint jars. Leave 1/4 inch head space in jars and use the 2 piece metal lids and ring bands. Refer to your canner instructions or the Ball Blue Book for details.
I love stuffed peppers but for the convenience of reheating and sending for Charles’ lunch making stuff is so much easier. It’s quick and easy prep and it will reheat beautifully when he has his lunch tomorrow. I vary this recipe sometimes and simply use spaghetti sauce, but with all these fresh garden vegetables and herbs I decided to use fresh tomatoes, basil, and oregano instead of opening a jar.
Skillet Stuffed Peppers
1 pound ground beef
2 cloves garlic ~ minced
1/4 cup diced onion
2 bell peppers; cut in bite size chunks
1 1/2 cups tomatoes ~ peeled and diced
1 Tbs fresh oregano
1/4 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp fresh ground black pepper
1 tsp salt
1 tsp crushed red pepper
1 Tbs fresh basil
1 1/2 cups cooked rice
In large skillet over medium heat begin cooking ground beef. Add garlic and onions and cook until meat in no longer pink about 7 minutes. Drain fat from beef and return to skillet. Add peppers, tomatoes, and all spices and herbs besides basil.
Bring to simmer and cook for about 10 – 15 minutes. Stir in basil and cooked rice; heat through.
Well, I mentioned these sandwiches in my roast recipe; it’s a terrific way to use up leftover roast or steak. They were super delicious. I think the horseradish mayonnaise made the perfect addition. If you don’t have leftover roast you can always purchase a steak and thinly slice or by some deli roast beef; our roast was seasoned with garlic and rosemary so don’t be afraid to add a bit of seasoning if desired.
Roast Beef Sandwiches
8 – 10 o.z. left over beef thinly sliced (enough for 2 sandwiches)
1/2 medium onion sliced
1/4 large bell pepper
dash Worcestershire sauce, salt and pepper
cheese of choice ~ provolone works well; we used a spanish drunken goat cheese that was quite tasty
mayonnaise or condiments of choice ~ I made a yummy horseradish mayo to go along with
First prep meat and veggies. We shaved the meat with our electric slicer, but you could thin slice by hand or cut into strips for great results too.
Heat medium skillet over medium high heat. Add peppers and onions saute till tender; stir in a dash or two of Worcestershire sauce and salt and pepper if desired. Add meat (it’s already cooked so you just need to heat through). We toasted our buns in the broiler for a couple of minutes before building the sandwiches. Once buns are toasty add mayo or desired condiments top with meat and top with cheese. Return to broiler until cheese is melted.