RECIPES
Pork Chops with Spanish Rice
2 to 4 center cut pork chops, | 1⁄ | 3 cup raw long grain rice |
about | 1⁄ | 2 teaspoon chili powder |
1⁄3 cup onion, chopped | 1 can (14 1⁄2 ounces) whole | |
1⁄4 cup green bell pepper, chopped |
| tomatoes |
Set skillet temperature to 350° F. Add chops and cook on first side 5 minutes. Turn chops; add onion and green bell pepper. Cook, stirring vegetables occasionally, 2 minutes. Reduce temperature to “WARM”. Add rice, chili powder and tomatoes and stir to blend into vegetables. Cover and cook 25 to 30 minutes, stirring occasionally.
Chicken Cacciatore
2 tablespoons vegetable oil | 1⁄3 cup green bell pepper, chopped |
3 to 4 pieces chicken | 1 can (4 ounces) sliced |
(thighs, legs or halved breasts) | mushrooms, drained |
1⁄3 cup onion, chopped | 1 teaspoon Italian seasoning |
1 bay leaf | Salt and ground black |
1 clove garlic, minced | pepper to taste |
1 can (14 1⁄2 ounces) peeled, | Hot cooked spaghetti |
diced tomatoes | or other pasta |
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin
Reduce temperature to “WARM”. Add remaining ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and sauce over spaghetti or other pasta.
Cheese and Bacon Potatoes
6 slices bacon | 1⁄4 cup onion, finely chopped |
4 large potatoes, thinly sliced | 1 1⁄2 cup (6 ounces) cheddar cheese, |
with skins on | shredded |
1 can (4 ounces) green |
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chilies, chopped |
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Place bacon in cold skillet. Set skillet temperature to 350° F. Fry bacon until crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon and combine with green chilies and onion. Sprinkle over potatoes. Top with cheese; cover and cook 5 more minutes.
Pasta with Pepp ers and Chicken
1 clove garlic, minced | Pinch ground red pepper |
1 tablespoon olive oil | Salt and ground black |
1 whole boneless, skinless | pepper to taste |
chicken breast, cut into | 1 1⁄2 teaspoons cornstarch |
1⁄2 inch x 2 inch strips | 3⁄4 cup chicken broth |
1 cup red, green or yellow | 4 ounces linguine or fettuccine, |
bell pepper (or combination), sliced | cooked and drained |
1⁄2 teaspoon basil |
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Set skillet temperature to 350° F. Add garlic and oil and sauté 2 minutes.
Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook additional 2 minutes or until vegetables are crisp tender and chicken is done. Reduce temperature to 250° F. Blend seasonings and cornstarch into chicken broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1 minute or until mixture is hot and thickened.
Serve over pasta. Makes 2 servings.
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5/16/13 3:51 PM 