Home » Archive by category 'Main Dishes' (Page 18)
6 slices bacon
3 large eggs
1/2 c milk
1 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme leaves
1/4 tsp ground nutmeg
Dash ground cloves
1 cup soft white-bread crumbs
2 lb ground beef
2 Tbl chopped parsley
1/2 cup chopped green onions (optional)
1 clove garlic (minced)
1/3 cup chili sauce
1 Tbl light brown sugar
1/2 tsp dry mustard
~In medium skillet, over medium heat, saute bacon until partially cooked but not browned. Drain on paper towels and set aside
~Preheat oven to 350
~In large bowl, lightly beat eggs with milk, salt, pepper, thyme, nutmeg and cloves. Stir in bread crumbs and let stand for 5 minutes
~To egg mixture, add beef, parsley, green onions, and garlic. Stir until well mixed. Transfer beef mixture to foil-lined 12 x 8 baking pan. Press into “loaf” shape. Place bacon strips diagonally across meatloaf and back for 45 minutes
~Meanwhile, in small bowl, combine chili sauce, brown sugar and mustard; stir to blend. Remove meat loaf from oven after 45 minutes, brush “sauce” on top of bacon and return to oven for 15 minutes, or until meatloaf is cooked through.
4 cups chicken stock
1.5 – 2 lb chicken (can be either chicken tenders or boneless skinless chicken breasts)
1 bay leaf
1 Tbl extra-virgin olive oil
4 slices thick, smoky center cut bacon – cooked & chopped (can substitute with regular bacon)
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo sauce, chopped, plus 2 tablespoons sauce ( I have had the most luck finding these at WalMart in the “Mexican” area – they are in a small can – to keep the heat out of the soup, remove the seeds prior to chopping!)
1 (28oz) can crushed fire roasted tomatoes
1 (14.5oz) can black beans
1 package “Mexican/Southwestern” style frozen corn
Salt
Corn tortilla chips
Corn tortillas
Mozzarella or Monterey Jack cheese (shredded)
1 lime, cut into wedges
1/2 red onion chopped
~Bring broth to a simmer, add chicken and bay leaf, poach 6 – 7 minutes.
~Remove bay leaf and chicken from both, allow to cool, then cut chicken into bite size pieces. Discard bay leaf.
~While chicken poaches, heat olive oil in a medium soup/stock pot over medium heat. Add bacon and cook until crisp. Remove bacon and set aside.
~Drain off excess fat, leaving 2 – 3 tablespoons in the pot
~Add onions and garlic to the pot and cook 5 minutes
~Stir in chipotles and tomatoes. Add chicken pieces, black beans & package of mexican/southwestern style corn.
~Pass stock through a strainer into bowl, then pour stock into soup mixture. Cook 30 – 45 minutes
~Take corn tortillas, slice into strips, place on baking sheet and cook in 350 oven for 10 – 15 minutes or until golden brown and crispy.
~To plate:
Take hand full of corn tortilla chips and break into pieces, placing in bottom of bowl.
Pour soup over the chips
Top with cheese, onions, lime juice, and tortilla strips
Adapted from Rahael Ray
1 green pepper, diced
1 cup boiling water
2 stalks celery, sliced
2 1/2 Tbl butter
1 smal onion, diced
1 Tbl flour
1 cup chicken broth
2 Tbl soy sauce
8 oz sliced mushrooms
8 – 12 oz chicken breast, cooked and cut into bite size pieces
Salt & Pepper to taste
8 oz egg noodles
~Blanch green peppers in cup of boiling water for 2 minutes, drain
~In frying pan or wok, melt butter. Add green pepper, onion, and celery – cook until transparent
~Stir in flour, chicken broth, soy sauce, mushrooms and chicken. Cook for 30 minutes, stirring often. Season with salt and pepper to taste.
~Meanwhile, cook noodles according to package directions.
~Serve over warm noodles
**I usually double the soy sauce for added flavor **
1 green pepper, diced
1 cup boiling water
2 stalks celery, sliced
2 1/2 Tbl butter
1 smal onion, diced
1 Tbl flour
1 cup chicken broth
2 Tbl soy sauce
8 oz sliced mushrooms
8 – 12 oz chicken breast, cooked and cut into bite size pieces
Salt & Pepper to taste
8 oz egg noodles
~Blanch green peppers in cup of boiling water for 2 minutes, drain
~In frying pan or wok, melt butter. Add green pepper, onion, and celery – cook until transparent
~Stir in flour, chicken broth, soy sauce, mushrooms and chicken. Cook for 30 minutes, stirring often. Season with salt and pepper to taste.
~Meanwhile, cook noodles according to package directions.
~Serve over warm noodles
**I usually double the soy sauce for added flavor **