Pepper Chicken with Guacamole
This was one of my first posts I made this year. It is also one of my favorite dishes. The combination of chicken breast and spicy chicken sausage gives just enough spice to the dish. Use as many combinations of pepper you have. I do like a little heat so I use some chili peppers. The guacamole calms down any heat that is present in the dish. Please enjoy.
¼ Red pepper sliced
½ Jalapeno sliced
¼ Banana pepper sliced
¼ Anaheim pepper sliced
½ Yellow onion sliced
½ tsp. Garlic Powder
½ tsp. Ground Pepper
½ tsp. Paprika sweet
½ tsp. Cumin
½ tsp. Chili Powder
1 Zucchini sliced
2 Chicken Breast, skinless, cut in chunks
2 Chicken Sausage sliced
5 Queen Green Olives chopped
2 tbsp. Olive Oil
Put 1 tbsp. olive oil in hot skillet adding first five ingredients. Add ½ of garlic powder, ground pepper, paprika, cumin, and chili powder. Saute till al-dante. Add sliced zucchini and saute till tender. Remove from pan and set aside. Add 1 tbsp. olive oil to the hot pan and add the sausage and chicken. Season with the remaining garlic powder, ground pepper, sweet paprika, cumin, and chili powder. Saute till cooked through. Add back the vegetables to the pan with the chicken and sausage. Add the chopped olives and combine. Add chopped fresh cilantro.
2 Avocados sliced
1 tbsp. Red onion chopped
1 Green onion chopped
¼ Jalapeno chopped
¼ tsp. Garlic powder
¼ tsp. Salt
¼ tsp. Ground pepper
Juice from 1 Lime
Mash the avocado then add remaining ingredients except the lime juice. Mix till combined. Add juice of one lime, mix well. Refrigerate
Corned Beef and Cabbage
If you’re not familiar with corned beef you have been missing out on a great meal. Corned beef and cabbage is a traditional Irish dish that should be enjoyed often by everyone. I cook mine in a crock pot for six hours. Yes, you can cook it on the stove top but I prefer the even temperature of the crock pot. I also do not cook my vegetables with the meat. I cook them along in a large pot of seasoned water. The last thing I cook is the cabbage; I do not like overcooked cabbage. So give this a try and let me know if I have converted you.
2 corned beef
3 cups chicken stock
2 large potatoes cut in large chunks
1 rutabaga cut into large chunks
4 carrots cut into large chunks
1 green cabbage quartered.
Put your corned beef in the crock pot and add chicken broth. Cover and cook on high for 6 hours.
With about an hour left of cooking the beef place your vegetables, except the cabbage, in a large pot of boiling, seasoned water and cook until tender. Remove
Remove the beef and let rest before carving.
Place the cabbage and vegetables into the water and cook until the cabbage is tender, remove to a serving bowl
Cut the corned beef across the grain and serve with your favorite mustard.
Mac & Cheese
I was looking in the refrigerator last night trying to figure out what to cook when I noticed I still had some cheese sauce left. This cheese sauce should never be forgotten, it is too good. So, being Friday I was having the urge for some type of comfort food to compensate for a really crappy week that Lynda and I had. It was a no brainer, mac & cheese.
½ cup Bread crumbs
1 Roma tomato, sliced
Extra virgin olive oil
Heat the cheese sauce over low heat stirring often. Preheat the oven to 350. Cook the pasta until aldente. Add the cooked pasta to the cheese sauce. Place your mac & cheese into an oven safe dish. Cover with the bread crumbs and tomato slices. Sprinkle a little olive oil on top. Place in the oven and cook for about 30 minutes. Put the mac & cheese under the broiler to brown the top. Be careful it does not burn.
I know it’s Monday again and you really don’t want to spend a lot of time in the kitchen. I understand so let’s make some comfort food that is very simple.
Burgers with Black Bean Relish
Ground black pepper
||Chili for heat if wanted
Grill the burgers season with salt and pepper. Remove burgers to serving plate. Drain all but 2 tbs of pan drippings and over high heat sauté onions and chilies, if using, till soft. Add 1 can of partially drained black beans, 1 can of stewed tomatoes, and 1 can chopped tomatoes. Season the relish with salt and pepper. Cook over high heat to reduce by 1/2, stirring often. Halfway through reduction add 1 cup frozen corn. Continue to reduce till relish thickens, stirring often.
Serve relish on top of burgers and mashed potatoes.