Pepper Steak


When you have a lot of peppers and pick up a nice big piece of beef what do you make?   Pepper steak.   I made this for a holiday party and watched is disappear.

 


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Pepper steak

1 oz. olive oil

1 yellow onion sliced

5 peppers, cut in strips (your 5 favorites)

2 cloves of garlic, minced

Hand full of parsley, chopped

1 lb. top sirloin steak or London broil

Salt and pepper

1 tbsp. Worcestershire sauce

2 oz. Red wine

Directions

Heat olive oil in a large skillet, add onion, peppers and garlic.  Cook until soft then remove to serving bowl.  Add chopped parsley.  Place steak in hot pan and cook on one side till browned.  Turn and brown on the other side.  Remove to cutting board and let rest.

In the hot pan add Worcestershire sauce and wine.  Reduce while scrapping the pan until the sauce thickens.  Slice the steak and add back to the pan with the onions and peppers.  Serve…

Turkey Chili


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I’ve been making this dish for a long time and have never written it down or taken a photo.  I’m not sure why but I will correct that today.  I make my chili slightly warm then I add chopped jalapeno peppers and lots of hot sauce to satisfy my desire for heat.

Ingredients:

½ yellow onion, chopped

1/3 red pepper, chopped

1/8 jalapeno, chopped

½ Anaheim chili, chopped

½ zucchini, chopped

1 tsp. black pepper, ground

1 tbsp. olive oil

1 lb. turkey, ground

5 tbsp. All-purpose spice mixture

1 can chopped tomatoes

1 can black beans, drained

1 tbsp. shredded cheese, Mexican blend

1 avocado, chopped

Cilantro to taste

Hot sauce, I like the rooster sauce

Directions:

Heat the olive oil in a large skillet and add the onion and all the peppers.  Cook until the onions are soft.  Add the zucchini and black pepper and cook stirring often for a couple of minutes.  Remove to a serving bowl.  Add the turkey to the skillet and cook until no longer pink.  Add the all-purpose spice mix and combine with the turkey.  Add the chopped tomatoes and the black bean.  Stir to combine.  Add back the onions and peppers and combine with the turkey.  Let the chili come to a boil, turn the heat to low and simmer for 10 minutes.  Serve with avocado, shredded cheese and hot sauce if desired.

Pepper Chicken with Guacamole


Pepper Chicken with Guacamole

Pepper Chicken

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

Fresh Cilantro

Put 1 tbsp. olive oil in hot skillet adding first five ingredients.  Add ½ of garlic powder, ground pepper, paprika, cumin, and chili powder.  Sauté till al-dante.  Add sliced zucchini and sauté 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.  Sauté 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 and remove all to a serving bowl.

Guacamole

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

1 Lime

Mash the avocado then add remaining ingredients except the lime.  Mix till combined.  Add juice of one lime, mix well.  Refrigerate

Lentils with onions and peppers with chicken sausage


Lentils with onions and peppers with chicken sausage

This is a very easy and healthy dish to make.  I added some sliced cucumber with the onions and peppers this time and I was very pleased with the results.  You can use your favorite sausage, I cook mine on the grill.  Enjoy.

Ingredients:

1 cup dried lentils (I used green)

2 cups chicken stock

3 peppers your choice cut in strips

1/2 yellow onion cut thin

1 small cucumber cut in stips

Olive oil

Salt and pepper

2 chicken sausage

Directions:

Place the lentils and stock in a sauce pan on high heat bringing to a boil for about 4-5 minutes.  Turn heat to a simmer and cooked covered until the lentils are the soft texture you like.  Mine took about 15 minutes to cook.

In a skillet over medium heat add the oil.  Add the peppers, onion, cucumber and saute until soft.  Season with salt and pepper.

Cook the sausage on the grill until cooked through.

To serve place the lentils in the middle of the plate and top with the vegetables.  I do not season the lentils; I like the earthy flavor.  If you want to season your lentils, do so after cooking.  If you season the lentils while cooking they can become hard.  Serve the sausage sliced into chunks either next to or on top of the lentils.

Pepper Chicken with Guacamole


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.

Ingredients:

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
Fresh Cilantro

Directions:

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.

Guacamole:
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

Baked Chicken Tenders


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.

Ingredients:

1 lb. chicken tenders

1 cup bread crumbs

1/8 cup Parmesan cheese, grated

1 tbsp. paprika

Salt and pepper

2 eggs

Directions:

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.

Lentils, Something New?


Lentils, Something New?

Where have I been for 54 years, I mean 49 years (the age I decided to stop aging), yesterday was the first time I have ever cooked lentils.  Sure, I have has lentils in soup and probably some other dish I wasn’t aware of.  I have never intentionally cooked lentils to make them part of a recipe.

Well I have made a new discovery, lentils.  Why didn’t anyone tell me they were so easy to make and tasted so great.  Lentils are also good for you.

If you haven’t guessed I really liked the lentils so brace yourself, you will be seeing them in more of my recipes.

Ingredients:

1 cup dried lentils (I used green)

2 cups chicken stock

3 peppers your choice cut in strips

Olive oil

Butter

Cilantro

Salt and pepper

Directions:

Place the lentils and stock in a sauce pan on high heat bringing to a boil for about 4-5 minutes.  Turn heat to a simmer and cooked covered until the lentils are the soft texture you like.  Mine took about 15 minutes to cook.

In a skillet over medium heat add the oil and butter.  Add the peppers and saute until soft.  Season with salt and pepper.

To serve place the lentils in the middle of the plate and top with the peppers and cilantro.  I do not season the lentils; I like the earthy flavor and the seasoning from the peppers.  If you want to season your lentils, do so after cooking.  If you season the lentils while cooking they can become hard.

Yellow Mango Salsa


Yellow Mango Salsa

I usually make this with the large green mango’s but I noticed these small yellow mango’s at Sprouts and decided to give them a try.  I was not disappointed; the yellow mango seemed sweeter and worked well with the peppers.  This works well topping fish or chicken, you choose.

Ingredients:

4 Green onions (white ends only), chopped small

½ Banana pepper, seeded and chopped small

1 Jalapeno pepper, seeded and chopped small

1/8 Red pepper, chopped small

Salt and pepper

Juice of one lime

Direction:

Mix all ingredients in a bowl and chill until ready to serve.

Pasta ala Daddy


Pasta ala Daddy

Ingredients:

2 Italian Hot Sausage cut in chunks
1 med Onion chopped
3 cloves Garlic
1/2 Red pepper, chopped
1 lb Dry Pasta
4 cups Water
1 jar Pasta Sauce
¼ lb Shredded Cheese, Mexican or Italian Blend
½ tbs Salt
1 tbs Pepper
1 tbs Tarragon
2 tbs Olive Oil
1 tbs Oregano
1 tbs Basil

Directions:

Cook pasta in 4 cups water adding 1 tbs of olive oil.  Drain when done and set aside.  Heat a large skillet over high heat and add 1 tbs olive oil.  Add onions, peppers and sausage, cook for a few minutes till sausage is browned on all sides.  Drain most of the grease and return to heat.  Add garlic, salt, pepper, tarragon and pasta sauce.  Bring to a simmer.  Place pasta in skillet with the sauce mixture and combine.  Place contents in an oven proof casserole dish and cover the top with shredded cheese.  Sprinkle basil and oregano on top of the cheese.  Place casserole into the broiler and cook till cheese browns.  Let stand for a few minutes to set up before serving.

Serves 6

Orange Chicken with Turmeric Rice


Orange Chicken

Orange Chicken

2          Chicken breasts, boneless and skinless

2          Tbsp. Olive oil

Salt and Pepper

1 Tsp. Five spice powder

1 Med  Onion, chopped

½         Red Pepper, chopped

½         Serrano pepper, chopped

Juice of one orange

Zest of one orange

Cilantro, chopped

Directions:

Heat 1 tablespoon of oil in a skillet over medium heat.  Add the chicken to the skillet seasoning with salt, pepper, and five spice powder.  Brown both sides.  Remove from pan.  Add the remaining oil to the skillet.  Add onions, peppers and chili to the skillet and sauté till tender.  Add the juice and use it to deglaze the pan.  Reduce sauce; return the chicken and any juice to the pan.  Cover and cook on simmer till chicken is cooked through.  Remove the chicken to a cutting board to rest.  Add orange zest and cilantro to the skillet.  Slice the chicken and serve with the orange sauce and vegetables over the sliced chicken.

Turmeric Rice

2 Cups Chicken broth

1Tbs.   Butter

1 Tsp.  Turmeric

1 Cup White rice

Directions:

Bring chicken broth to a boil; add butter, turmeric and rice.  Bring back to a boil.  Lower heat to a low simmer and cook till rice is tender.