Wednesday, February 23, 2011

Chicken Cacciatore

1/2 tsp. Course Ground Black Pepper

1 tsp. Minced Garlic

1 tsp. Marjoram Leaves

1/2 tsp. Oregano Leaves

1/2 tsp. Crushed Rosemary Leaves

1/2 tsp. Thyme Leaves

1/4 cup flour

1 tsp. Salt

1 lb. Bonless skinless chicken brests, cut into 1-in. cubes

3 tbsp. Olive Oil

1 pkg. (8 oz.) mushrooms, thinly sliced

1 medium onion, coarsely chopped (1 cup)

1 medium bell pepper, cut into thin strips (1 cup)

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

Mix flour, salt & pepper in shallow dish. Coat chicken evenly with flour mixture.

Heat 2 tbsp. of the oil in large skillet on medium-high heat. Add chicken; cook & stir until lightly golden brown. Remove chicken from skillet. Heat remaining 1 tbsp. oil in skillet. Add mushrooms, onions & bell peppers; cook until tender.

Stir in remaining ingredients & spices. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover & simmer until chicken is heated through. Serve over rice or pasta.

PREP TIME: 15 mins
COOK TIME: 20 mins
Makes 6 servings

Garlic Lime Chicken Fajitas

1 tsp. Minced Garlic

1 tsp. Minced Onions

3/4 tsp. Ground Cumin

3/4 tsp. Oregano Leaves

1/2 Cilantro Leaves

1/2 tsp. Coarse Ground Black Pepper

1/4 cup Lime Juice

1/4 cup Orange juice

2 tbsp. Olive Oil

1/2 tsp. Salt

1 1/2 lbs. boneless skinless chicken breast, cut into thin strips

1 medium onion thinly sliced

Flour tortillas (8-inch)

Mix juices, oil, all of the Spices & salt in small bowl. Reserve 1/4 cup of marinade. Place chicken in large resealable plastic bag or glass bowl. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Cook & stir chicken in large skillet on medium-high heat until thoroughly cooked. Remove from skillet; drain left over liquid. Add bell peppers, onion & reserved marinade; cook until tender. Return chicken to skillet. Cook additional 5 minutes.

Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.

Shrimp & Pasta Primavera

1 1/2 tsp. Dill Weed

1 tsp. Minced Garlic

1 tsp. Minced Onions

1/2 tsp. Course Ground Black Pepper

1/4 tsp. Thyme Leaves

8 oz. Linguine

1 lb. peeled & deveined shrimp (any size)

4 1/2 cups assorted cut-up vegetables, such as broccoli florets, sliced carrots, red bell pepper strips & peas

1 cups heavy cream

3/4 cup chicken broth

1/2 cup grated Parmesan Cheese

2 tbsp. butter

1/2 tsp. salt

Cook pasta in large saucepan as directed on package, adding shrimp & vegetables during the last 3 to 4 minutes of cooking. Drain well.

Mix remaining ingredients in same saucepan. Bring to boil, stirring constantly with whisk. Reduce heat to low; simmer 5 minutes. Add pasta, shrimp & vegetables; toss gently to coat well.

PREP TIME: 20 minutes
COOK TIME: 15 minutes
MAKES: 6 servings