2-3 tablespoons olive oil
1 medium white onion-chopped
1 red bell pepper-seeded and chopped
1 pound stew meat-cut pieces in half
1 teaspoon each:
salt to taste
1 package beefy onion soup
1 can cream of mushroom and roasted garlic soup
1 cup half and half
Heat oil in dutch oven on medium heat. Add vegetables, spices and seasonings-heat until soft. Add meat and beefy onion soup and stir all together to mix well. Add 1 cup of water and lower heat to simmer or medium low, cover and cook until meat is done. Stir occasionally, meat should be done in approximately 1 to 1 1/2 hours. Uncover, add soup and half and half and stir all together well.
Serve over buttered egg noodles-make according to package instructions, salt to taste and drain. Add 2 tablespoons of butter and stir.
This is a delicious french dessert, and it's easy to make. It's a basic crepe-like batter that comes out more as a custard texture than cake-like. It's versatile because almost any fruit can be used. The original calls for cherries with the pits in, but I used pitted cherries. I used gluten free flour and lactose free milk, so if you have sensitivities to wheat and dairy, this is easier to handle. If you want to, you can use ghee in place of butter as well.
This is my Pineapple Toasted Pecan Chicken Salad similar to Jason’s Deli, except mine is made with pecans instead of almonds and I use plain yogurt instead of mayonnaise. Make a sandwich with gluten free buns or on wheat croissants or sliced toasted French bread, it’s all good. Serve on rice crackers or wheat crackers, or make a salad platter on a bed of lettuce with fresh cold grapes. This is delicious, and it’s just the thing for summer.
Yields: 6-8 servings, depending on portion sizes.
Since you are starting with already cooked chicken breasts (I baked mine in a 350F oven for appx. 30-40 minutes), the only thing to do ahead of time is toast pecan pieces in a pan on a 350F oven for approximately 5 minutes, remove and allow to cool.
Add all ingredients to a bowl and mix well. This is better if you place in a glass covered container and put in the fridge for at least an hour, just to let everything blend together well. Enjoy!!
2 cornish hens, thawed, rinsed and patted dry both inside and out.
2-3 tbsp olive oil
2 tsp garlic powder
2 tsp ancho chili pepper
2 tsp curry powder
2 tsp turmeric
2 tsp real butter
1 shallot halved
Salt and pepper to taste
1/2 cup olive or canola oil
1/3 cup all purpose wheat or gluten free flour
2 tsp paprika
2 tsp Italian seasoning
1 tsp whole seed cumin
1 tsp dried leaf oregano
1 tsp ancho chili powder
1 1/2 tsp file powder
salt and pepper to taste
1 can fire roasted tomatoes
2 1/2 cups chicken broth
2 medium onions-chopped
4 stalks celery-chopped
4 cloves garlic-minced
1 green bell pepper-seeded and chopped
3 cups water
3 medium boneless chicken breasts-cooked
3 links hot italian turkey sausage-cooked
In a separate skillet, cook cubed chicken breasts in 1-2 tablespoons of oil on medium heat for approximately 20 minutes until no longer pink, and season with a pinch of garlic salt and pepper. Set aside. Add additional oil as needed to brown sausage links, cut and set aside.
In a large dutch oven, add oil and heat on medium high for about a minute. Reduce heat to medium low and add flour, stirring constantly until your roux reaches a golden brown color, about five minutes.
Add chopped vegetables, all seasonings except file powder, and chicken broth. Stir well, cover and continue to cook on medium to medium low for about 20 minutes to soften vegetables.
Add water, tomatoes, chicken breasts and sausage and stir well, cover. Continue to cook for 45 minutes. Check periodically and add water if it gets too thick. Before serving, add file powder to thicken.
Serve over cooked rice.
*Makes approximately 10-12 servings depending on portion sizes.