Tuesday, May 10, 2011

Chicken Stuffed Peppers with Enchilada Sauce

Ingredients

* 1 1/2 pounds skinless, boneless chicken breast halves
* 1 (1.25 ounce) package taco seasoning mix
* 1 cup water
*
* 4 large Anaheim chile peppers
*
* 1 tablespoon vegetable oil
* 1 cup diced onion
* 3 tablespoons chopped garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 3 tablespoons all-purpose flour
* 5 tablespoons hot chili powder
* 4 cups chicken broth
* 1/2 (1 ounce) square bittersweet chocolate, chopped
*
* 8 ounces shredded Monterey Jack cheese
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup chopped fresh cilantro

Directions

1. Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate.
2. Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside.
3. Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally.
4. Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet.
5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.

Monday, May 9, 2011

Stuffed Peppers with Creole Sauce

Ingredients

*
* 1 tablespoon olive oil
* 1/2 cup finely chopped onion
* 2 cloves garlic, minced
* 1/2 cup finely chopped green bell pepper
* 1 (8 ounce) can tomato sauce
* 1 (15 ounce) can crushed tomatoes
* 1 teaspoon salt
* 1 teaspoon chili powder
* 1 teaspoon white sugar
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon ground clove
* 1 bay leaf
*
* Stuffed Peppers:
* 4 large green bell peppers, tops removed, seeded
* 1 pound ground beef
* 1/4 cup minced onion
* 1/3 cup finely chopped celery
* 1 1/2 cups cold, cooked white rice
* 1/4 cup grated Parmesan cheese
* salt and pepper to taste

Directions

1. Heat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally.
2. While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers.
5. Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes.

Sunday, May 8, 2011

Hash Brown Stuffed Bell Peppers

Ingredients

* 4 frozen hash brown patties
* 4 bell peppers, tops cut off, seeded
* 1/2 pound ground beef
* 1 (15 ounce) can green beans, drained
* 1 fresh jalapeno pepper, diced (optional)
* salt and pepper to taste
* 1 pinch cumin
* 1 cup shredded Cheddar cheese

Directions

1. Cook the hashbrown patties according to package directions. Mash with a fork and set aside.
2. Bring a large pot of water to boil over high heat. Place the peppers in the boiling water and turn off the stove. After 10 minutes remove the peppers from the water and set aside.
3. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Mix in the hashbrowns, green beans, jalapeno, salt, pepper, cumin, and cheddar cheese.
4. Loosely stuff the beef mixture into the peppers. Place peppers onto a baking sheet. Bake 20 minutes in a 350 degrees F (175 degrees C) oven. Let cool 1 minute before serving.

Saturday, May 7, 2011

NOLA Stuffed Bell Peppers

Ingredients

* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 1 stalk celery, chopped
* 1 small green bell pepper, chopped
* 1 clove garlic, minced
* 1 tablespoon chopped fresh parsley
* 1 teaspoon Creole seasoning
* 1 teaspoon file powder
* salt and ground black pepper to taste
* 1 1/2 pounds ground beef
* 3/4 pound cooked ham, finely chopped
* 1 pound baby shrimp
* 1 (16 ounce) package unseasoned dry bread stuffing mix
* 6 large green bell peppers, halved and seeded
* 1 cup plain bread crumbs

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper. Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
3. Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour

Friday, May 6, 2011

Stuffed Peppers

Ingredients

* 1 pound ground beef
* 1/2 cup uncooked long grain white rice
* 1 cup water
* 6 green bell peppers
* 2 (8 ounce) cans tomato sauce
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* salt and pepper to taste
* 1 teaspoon Italian seasoning

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Thursday, May 5, 2011

Slovak Stuffed Cabbage

Ingredients

* 1 pound ground beef
* 1 pound ground pork
* 1 onion, chopped
* 1 teaspoon salt
* black pepper to taste
* 1 teaspoon chopped fresh parsley
* 1/2 cup cooked brown rice
* 1 1/4 teaspoons garlic salt
* 2 (10.75 ounce) cans condensed tomato soup
* 27 ounces sauerkraut, drained
* 1 (29 ounce) can diced tomatoes
* 1 medium head cabbage
* 5 slices bacon
* 2 tablespoons white sugar
* 3 cups water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
2. Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
3. Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
4. Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

Wednesday, May 4, 2011

Slow Cooker Barbecue Ribs

ngredients

* 4 pounds pork baby back ribs
* salt and pepper to taste
* 2 cups ketchup
* 1 cup chili sauce
* 1/2 cup packed brown sugar
* 4 tablespoons vinegar
* 2 teaspoons dried oregano
* 2 teaspoons Worcestershire sauce
* 1 dash hot sauce

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Tuesday, May 3, 2011

Slow Cooker Split Pea Sausage Soup

Ingredients

* 1 pound dried split peas
* 10 cups water
* 1 pound smoked sausage of your choice, sliced
* 5 cubes chicken bouillon
* 1 1/2 cups chopped carrot
* 1 cup chopped celery
* 2 potatoes, peeled and chopped
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 2 bay leaves
* 1 onion, chopped


Directions

1. In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
2. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Monday, May 2, 2011

Easy Chicken Tortilla Soup

Ingredients

* 1 (15 ounce) can whole kernel corn, drained
* 2 (14.5 ounce) cans chicken broth
* 1 (10 ounce) can chunk chicken
* 1 (15 ounce) can black beans
* 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions

1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Sunday, May 1, 2011

Chipotle Cheddar Meatloaf

Ingredients

* 1 1/2 pounds ground beef or meatloaf mix (beef, veal, pork)
* 1 3/4 cups Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese or Sargento® ChefStyle Shredded Sharp Cheddar Cheese, divided
* 3/4 cup chili sauce or mild picante sauce, divided
* 1/2 cup finely chopped onion
* 1/2 cup crushed tortilla chips
* 1 egg
* 1/2 teaspoon salt

Directions

1. Combine meat, 1-1/4 cups cheese, 1/2 cup chili sauce, onion, tortilla chips, egg and salt. Mix well; shape into a 10 x 5-inch oval loaf on a foil-lined jelly roll pan or shallow roasting pan. Brush remaining 1/4 cup chili sauce over loaf.
2. Bake in a preheated 375 degrees F oven 30 minutes. Sprinkle remaining 1/2 cup cheese over meatloaf. Continue baking 5 minutes or until cheese is melted and internal temperature of meat is 160 degrees F. Let stand 5 minutes before serving.