This recipe is an easy way to enjoy in veggies and a great way to use up leftover cooked chicken.
- 2 medium onions, thinly sliced
- 1/2 cup sliced mushrooms
- 1/2 cup sliced water chestnuts
- 28 ounces drained bean sprouts
- 1/2 cup bamboo shoots
- 2 tablespoons cornstarch
- 2 cups cooked chicken cut in large bite sized pieces
- 4 large celery stalks cut diagonally into 1 inch pieces
- 2 tablespoons cooking oil
- 2 cups chicken broth
- 1 tablespoon soy sauce
- Ground pepper
- In a large skillet, heat oil and cook onions until slightly soft.
- Add celery, mushrooms and 1 1/2 cup chicken broth.
- Cook over low heat for 10 minutes, stirring a few times.
- Add water chestnuts, bean sprouts and bamboo shoots.
- In a small bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and stir until smooth.
- Add mixture to the large skillet, along with the cooked meat.
- Add freshly ground pepper and mix well.
- Simmer for 10 minutes.
- Serve over rice or noodles
- Switch up the vegetables as you see fit.
- 6, 4 ounce fillets of red snapper
- 1/4 teaspoon garlic powder
- Salt and ground black pepper to taste
- 1/4 cup salsa
- 1 Tablespoon finely chopped white onion
- 1/2 lime, juiced
- 1 Tablespoon chopped cilantro
Continue reading “Fish topped with Salsa”
Submitted by Linda at Eckert Seamans Thank you Linda!
- 2 skinless, boneless chicken breast halves (about 4 ounces each)
- 2 ounces fontina cheese, crumbled or sliced (you can also use fresh mozzarella cheese or any other type you like)
- 2 roasted red sweet pepper halves or 1/2 cup roasted red sweet pepper
halves from a jar, drained
- 6 fresh sage leaves or 1/2 teaspoon dried sage, crushed
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1/2 cup dry white wine or chicken broth (use the wine – it’s the best, especially if you pour yourself a small glass while you’re cooking)
Place each chicken piece, boned side up, between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness.
Remove plastic wrap.
Sprinkle chicken with black pepper.
Layer cheese, roasted red sweet pepper halves, and sage in the center of each breast.
Fold in edges; roll up into a spiral, pressing the edges to seal.
Roll in flour.
In an 8-inch skillet heat the oil over medium heat.
Cook chicken in hot oil about 5 minutes, turning to brown all sides.
Remove from skillet.
In the same skillet bring wine or broth to boiling; reduce heat.
Simmer, uncovered, about 2 minutes or until 1/4 cup liquid remains.
Return chicken to skillet.
Cover and simmer for 7 to 8 minutes or until chicken is tender and no longer pink.
Plate the chicken and spoon the sauce over it.
Chili works well for a afternoon meal while the football games are on and family and friends have gathered.
- 1 ½ pounds ground beef
- ½ cup chopped celery
- ½ cup chopped mushrooms
- ¾ cup chopped onion
- 1 bay leaf
- 2 Tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ cup BBQ sauce
- 16 ounces tomato sauce
- 28 ounces stewed tomatoes
- 15 ½ ounces kidney beans, cooked
- 1 teaspoon red cayenne pepper
- Brown beef, drain fat and put in Crockpot.
- Add rest of ingredients, except kidney beans.
- Cook on low 8-10 hours or on high for 5-6 hours.
- Stir occasionally.
- Add beans about 1 1/2 hours before you serve.
Herbs make meals come to life and they are also super for our health too! Dill is one of those special ones that works wonderfully with salmon.
- 2 pounds of salmon steaks
- 1 Tablespoon butter
- 1 cup sour cream
- ½ teaspoon dill
Melt the butter in skillet on low heat.
Cook salmon 10 minutes per inch of thickness.
Turn twice, salt and pepper to taste.
When salmon is done remove to hot platter.
Put sour cream and dill in skillet and turn heat off.
Sour cream should be warm after a few minutes.
Pour over salmon and serve.
For more information: Click here to visit Will Clower’s website.