Recent Recipes

Mexican-Style Black Beans

2 teaspoons olive oil

1 medium-size onion (for about 3/4 cup chopped)

2 cloves minced garlic

1 can (15 ounces) black beans

1 can (14.5 ounces) diced tomatoes

1 teaspoon Worcestershire sauce

1 teaspoon chili powder

1 teaspoon sugar

1/2 teaspoon cumin (optional)

1) Heat oil in 2-qt or larger sauce pan over medium heat. Peel onion & coarsely chop it, adding it to the pan as you chop. Stir frequently. Add garlic to pan. Cook, stirring, for 1 minute.

2) Add beans with liquid. Add tomatoes with juice, Worcestershire, chili powder, sugar & cumin (if using). Stir well & bring to a boil. Then reduce heat to low & simmer, uncovered, stirring occasionally, until the beans have thickened slightly, about 10-20 minutes. 

Chicken Fajitas

4 tablespoons olive oil, divided

2 tablespoons lemon juice

1 1/2 teaspoons seasoned salt, oregano, cumin each

1 teaspoon garlic

1/2 teaspoon chili powder, paprika, crushed red pepper each

1 1/2 pounds chicken breasts, cut into thin strips

1/2 medium red & green pepper, julienned

4 green onions, sliced

1/2 cup chopped onion

1) In a large re-sealable plastic bag, combine 2 tablespoons oil, lemon juice & seasonings. Add chicken. Seal & turn to coat. Refrigerate for 1-4 hours.  

2) In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. 

3) In same skillet, cook chicken & marinade over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

4) Serve with tortillas, cheese, etc. 

Pasta Putttanesca

5-6 cups fresh tomatoes, peeled, seeded & crushed (or 2-28 ounce cans Italian tomatoes, drained & crushed)

1 tablespoon olive oil

1 teaspoon crushed red pepper flakes

1 1/2 tablespoons capers, drained & rinsed

3 tablespoons black olives, pitted & chopped

1 tablespoon minced garlic

2 tablespoons fresh basil leaves, minced

4 anchovy fillets, minced (optional)

1 pound penne

3/4 cup Parmesan cheese

1) In a large bowl, combine tomatoes, oil, spices, capers & olives. Let stand at room temperature for 1 hour.

2) Cook penne according to package. Drain well.

3) Toss hot pasta with tomato mixture. Top with cheese. Serve immediately.

Note:

This makes a TON. I cut in 1/2 using only 1 large can of tomatoes. I also add green olives because we typically have them on hand and everyone here likes them.

Bruschetta Chicken Bake

1 can (14.5 ounces) diced tomatoes, undrained

2 gloves minced garlic

1 package stuffing mix for chicken

1 1/2 pounds chicken breasts, cut into bite-sized pieces

1 teaspoon dried basil

1 cup shredded mozzarella

1) Preheat oven to 400. Place tomatoes with liquid in bowl. Add garlic, stuffing mix & 1/2 cup water; stir just until stuffing is moist. Set aside.

2) Put chicken in bottom of 9x13; sprinkle with basil & cheese. Top with stuffing mixture.

3) Bake 30 minutes or until chicken is cooked through.

Note (yes of course there's a note!):

I spray pan with cooking spray. Works well with cooked chicken too - just cut cooking time. Also nice with Italian tomatoes.