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
3 Chicken breasts, skinless and boneless
1 Cup salsa
Salt and pepper
Mix salsa, cumin, paprika, salt, and pepper in a large freezer bag. Mix well. Add the chicken and coat on all sides. Let marinade at room temperature for 15 minutes.
Grill on a hot grill until the juice of the chicken runs clear. Take the chicken off the grill and let rest for 5 minutes.
Slice the chicken and serve over Red Lentils with Vegetables.
Black Bean and Green Onion Omelet
This morning I was looking in my refrigerator saying “who wants me to cook them today”, yes I talk to my food, I bet you do too. So what jumps at me, leftover black beans, green onions, and eggs. See what happens when you talk to your food, you get great answers.
3 large eggs or 4 medium
¼ cup cooked black beans
1 Green onion, chopped
Paprika, just a sprinkle on top of the eggs when first put in the pan
1 tsp. Parmesan cheese, grated
Heat the olive oil in a medium skillet over medium heat. Place the black beans and green onion in the pan and cook for one minute.
Mix the eggs using a fork or whisk.
Add the eggs to the skillet, season with pepper and paprika and cook on one side until the eggs are no longer runny.
Sprinkle a tsp. of Parmesan on top to the eggs, fold over and cook for 30 seconds. To serve, slice in half, serves two.
Baked Chicken Tenders
I love chicken fingers but don’t love all the oil to fry them with. I have come up with my version but baked in the oven. Using paprika and Parmesan cheese with the bread crumbs really enhances the flavors. I use an Italian seasoned bread crumbs, if you have home made all the better.
This is a very easy dish to put together and I served them over lentils with sauteed peppers.
1 lb. chicken tenders
1 cup bread crumbs
1/8 cup Parmesan cheese, grated
1 tbsp. paprika
Salt and pepper
Season the chicken tenders with salt and pepper. Place the bread crumbs, Parmesan, pepper, and paprika on a plate and mix well.
Beat the eggs in a bowl.
Place the chicken tenders in the egg, turning to coat all sides. Remove the tenders allowing the excess egg to drip off. Place the chicken tenders in the bread crumb mix and turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 370 oven for 20 minutes, turning half way.
6 Turkey cutlets
2 Tbsp. Olive oil
Salt and Pepper, black fresh ground
1 Cup Italian style bread crumbs
¼ Cup Parmesan cheese, grated
1 Tsp. Paprika, Hungarian
1 Tsp. Chili powder
1 Tsp. Garlic powder
Place the bread crumbs in a wide dish and season with salt, pepper, Parmesan cheese, garlic powder, paprika, and chili powder. Beat 2 eggs in a bowl and set aside. Heat the olive oil in a skillet on medium heat. Season the turkey cutlets with salt and pepper. Dredge the cutlets in the eggs letting excess run off. Place the cutlets in the bread crumb mixture and cover both sides. Place the cutlets in the hot oil and cook till brown on both sides. Serve with mashed potatoes and steamed vegetables.
All Purpose Spice Rub
There are tons of spice mixtures on the market and we have all tried many of them, some better than others. The biggest issue I have with the store bought varieties is the high content of salt. I really want to get the flavor of the herbs and spice not just the salt. So I decided that the only way to get what I want is to mix my own blends. The following is what I use on a variety of meats and chicken. Give it a try and let us know what you think.
All Purpose Spice Rub
2 Tbsp. Chili powder
2 Tbsp. Paprika
1 Tbsp. Turmeric
1 Tbsp. Garlic powder
1 Tsp. Sea salt
1 Tbsp. Ground black pepper
Mix everything together and keep in a spice jar and use it on any meat or poultry to kick the flavor up a little.