#91 :: Pork & Peppers Mexican-Style

Wow, it's been a long few weeks since we cooked! Jamie and I have both been super busy with work and other activities, so cooking dinner together has been on the back burner for a while. But, last night we were both home and decided to get back on track! This is a recipe Jamie found online and it turned out wonderful. I can't wait to have the leftovers for lunch today!

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup chopped green onions
• 3/4 pound lean pork, cut into 1/4-inch pieces
• 1 each red, yellow and green bell peppers, diced (about 2 cups)
• 1 teaspoon minced garlic
• Salt and black pepper
• 1 cup sliced fresh mushrooms
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground dried chipotle pepper (optional)
• 1/4 cup shredded Cheddar cheese
• 1/4 cup sour cream

Directions:

Heat oil in large skillet over medium high heat. Add green onions; cook and stir 2 minutes. Add pork; cook and stir 5 minutes or until browned. Add bell peppers and garlic. Cook and stir 5 minutes or until bell peppers begin to soften.

Season mixture in skillet with salt and pepper. Add mushrooms, cumin, chili powder and chipotle pepper, if desired. Cook and stir 10 to 15 minutes until pork is cooked through and vegetables are tender. Top each serving with shredded cheese and sour cream and roll it up in a tortilla, burrito-style.

Makes 4 servings

Recipe from TLC Cooking

Star Rating: 5 out of 5 stars

#65 :: 4-Step Chicken Marengo

This is the first recipe we've made so far that I don't really want to eat again. Jamie and Josh both seemed to like it well enough. I can't really say what I didn't like bout it really....just a little bland, too tomato-y maybe....I really can't put my finger on it. It just wasn't one of my favorites.

Ingredients

• 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen)
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 3 tablespoons vegetable oil
• 1 medium sweet onion, sliced
• 1/2 pound mushrooms, sliced
• 1 yellow bell pepper, seeded and julienned
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1/2 cup beef broth
• 1 (14-ounce) can chopped tomatoes
  
• 1/2 tablespoon butter

Directions

Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately.

Makes 4 servings

Recipe from Ten Dollar Dinners with Melissa D'arabian on Food Network

Star Rating: 3 out of 5 stars

#5 :: Savory Chicken Hash

First I saw it on Barefoot Contessa. She was having a black & white dinner party and serving chicken hash just like Capote did at his black & white ball. Then on Big Daddy's House I saw chicken hash again. After seeing it twice and both ways looking very tasty, I chose one of them and added it to the week's menu.

This Chicken Hash was a lot spicer than I ever imagined Chicken Hash could be. But, to my surprise, it wasn't the"mouth-on-fire" hot that I don't like. I really liked this a lot. Very spicy and savory.

Ingredients

• 4 Yukon potatoes, peeled and diced
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 tablespoon minced garlic
• 1/2 teaspoon cayenne
• 1 tablespoon salt
  
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon chopped fresh oregano leaves
• 1 (3-pound) store-bought *rotisserie chicken, meat removed and diced
• 1/4 cup chicken stock
• 2 tablespoons chopped fresh parsley leaves
• 1/2 lemon, juiced

* We used a 3 lb. bag of frozen chicken leg quarters instead of a rotisserie chicken. We cooked them at 375 in the oven for 1 hour and 10 minutes before shredding it for the hash.

Directions

Preheat oven to 325 degrees F.

Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.

In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

Makes 4-6 servings.

Recipe from Big Daddy's House on Food Network.

Star Rating: 5 out of 5 stars