Tag Archives: bell pepper

TEX-MEX CHICKEN CHILI WITH LIME

07 Saturday Feb 2015

Posted by in Recipes, Soups and Stews

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This luscious Chili was very much enjoyed by everyone in the family – and although I did prepare the Green Chile Cheese, it didn’t make it as far as the toasts, or the kids – my husband and I scooped up every last speck! Who can resist three types of cheese blended with mayonnaise – it made for a very delicious appetizer.

TEX MEX CHICKEN CHILI WITH LIME

tex mex chili

1 tablespoon butter

2 tablespoons olive oil

1 onion, diced

1 bell pepper, seeded and diced

1 jalapeño pepper, seeded and diced

1 sweet potato, peeled and chopped

2 teaspoons ground cumin

2 teaspoons of chipotle powder

2 teaspoons salt

3 garlic cloves, minced

2 (16-ounce) cans navy beans, drained

1 (12-ounce) bottle white ale

4 cups cooked chicken, diced

4 cups chicken broth

Toppings: Lime Cream, fresh cilantro, green chile cheese toast

Melt butter with oil in a Dutch oven over medium heat. Add onion bell pepper, jalapeño, sweet potato, cumin, chipotle powder and salt, and sauté 8 minutes or until translucent. Add garlic, and cook 30 seconds.

Stir in beans and beer, and cook for 5 minutes or until liquid is reduced by half. Add chicken and broth, bring to a boil over high heat. Reduce heat to medium-low and simmer 30 minutes until thickened. Serve with desired toppings.

LIME CREAM

Combine 1 cup sour cream and zest and juice of 1 lime. Season with salt to taste.

GREEN CHILE CHEESE TOAST

Stir together 1 cup shredded pepper jack cheese, 1 cup white cheddar cheese, 3/4 cup mayonnaise, 1/2 cup freshly grated parmesan cheese, 1 (4.5-ounce) can diced green chiles, and 1 tablespoon ranch dressing mix. Spread on toasted french bread slices. Broil 5 inches from heat until bubbly.

Enjoy!

Recipe adapted from Southern Living, October 2013

www.southernliving.com/

SLOW COOKER MEATLOAF

13 Monday Oct 2014

Posted by in main, Recipes

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Mondays tend to be our busiest day of the week – I tried to organize most after-school activities into one afternoon and evening, so we wouldn’t have multiple crazy days, rushing around, trying to get kids to their interests. On this night, the slow cooker is invaluable, enabling each family member to enjoy dinner at their convenience as they come and go.

SLOW COOKER MEATLOAF 

slow cooker meatloaf

2 teaspoons vegetable oil

3/4 cup diced onion

1/2 cup diced bell pepper

salt and freshly ground black pepper

1 1/2 pounds ground beef

1 tablespoon Worcestershire sauce

1/2 cup old-fashioned oats

1 (10 3/4 ounce) can cream of onion soup (I couldn’t find cream of onion, so substituted cream of chicken)

1/2 cup ketchup

2 teaspoons brown sugar

Heat oil in a small skillet over medium heat until shimmering. Add onion, bell pepper, a pinch of salt and pepper and cook, stirring occasionally, until vegetables are softened.

In a mixing bowl, combine beef, Worcestershire sauce, oats, soup and cooked onion and bell pepper and mix to combine. Season to taste with salt and pepper, transfer mixture to a slow cooker.

In a small bowl, combine ketchup and brown sugar and season to taste with black pepper. Spread mixture over meat mixture. Cover and cook 2 to 4 hours on high, or 6 to 8 hours on low, or until internal temperature reaches 160F.

Recipe adapted from The Arkansas Democrat Gazette, January 2012

www.arkansasonline.com/news/features/food/

GRILLED FISH WITH SPICY CANTALOUPE CUCUMBER SALAD

03 Sunday Aug 2014

Posted by in Fish, Recipes, Salad

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My husband and I stopped at a road side fruit stand on our way home from a lovely night away, and he returned to the car with three cantaloupe!! He was offered three, for just 50 cents more than one, and not being able to pass up the bargain, we found ourselves with a bounty of melons.

I looked for interesting ways to use the cantaloupe, after all there is only so much plain melon one can eat.

GRILLED FISH WITH SPICY CANTALOUPE CUCUMBER SALAD

fish with cantalope

4 firm fish fillets
salt and freshly ground black pepper
1 English cucumber, halved and thinly sliced
1/2 cantaloupe, peeled, seeded, flesh thinly sliced
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1/2 jalapeno, halved lengthwise, seeded and finely chopped
1/2 red bell pepper, seeded and thinly sliced
1 teaspoon fresh ginger, minced
1/4 cup fresh mint leaves, sliced

Heat a pan over medium high heat. Spray with cooking spray, or swirl in a little olive oil.
Pat fish dry with paper towels, season with salt and pepper.
Grill until opaque throughout, about 10 minutes, flipping once.
In a large bowl, combine cucumber, cantaloupe, fish sauce, lime juice, jalapeno, ginger and mint. Transfer fish to plates and serve with the salad.
Enjoy!

 

CHILEAN SEAFOOD STEW

07 Monday Oct 2013

Posted by in Fish, Soup

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A stew is usually a dish I consider for the cold depths of winter, however, this Chilean Seafood Stew is light and fresh enough to be enjoyed in the fall, when the weather is fluctuating between warm and cool, and sometimes both in one day.

CHILEAN SEAFOOD STEW

3 tablespoons of olive oil
1 onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
4 garlic cloves, minced
1 teaspoon chopped jalapeno
1 cup white wine
1 cup clam juice
1 (28 ounce) can of crushed tomatoes in juice
1 bay leaf
1/4 cup lime juice, plus 2 limes quartered
2 pounds white fish, cut into pieces
1 pound shrimp, peeled
1 cup whole cilantro leaves, chopped
4 scallions, chopped

In a saucepan, heat the olive oil. Saute the onions until they begin turning brown, 8 to 10 minutes. Toss in the bell peppers and cook an additional 3 minutes. Add the garlic, jalapeno, wine, clam juice, tomatoes, bay leaf and lime juice.
Bring to a boil, then reduce to a simmer for 15 minutes.
Add the fish and the shrimp and continue cooking 5 minutes, utnil the shrimp are opaque. Remove from heat, discard the bay leaf and stir in the cilantro and scallions. Serve with lime wedges.
Enjoy!

Recipe adapted from Oprah Magazine, April 2004
www.oprah.com/food.html‎