Tag Archives: Red Bell Pepper

Kung Pao Chicken

 

Homemade Chinese take-out is one of my all time favorites.  It’s much healthier than going out because you can control what goes into your food. This wasn’t as spicy as I would have liked it to be, so feel free to add more hot sauce if you like it spicy.

 

Ingredients:
1 Cup Chicken Broth
3 Tablespoons Soy Sauce
2 teaspoons Hot Sauce
2 teaspoons Cornstarch
3 Tablespoons Canola Oil, divided
1 1/2 lbs Boneless, Skinless Chicken Breasts, cut into bite sized pieces
1/2 Cup Dry-Roasted Peanuts
1 Red Bell Pepper, cut into 1/2 inch pieces
3 Garlic Cloves, minced
1 Tablespoon Fresh Ginger, grated

 

Combine the chicken broth, soy sauce, hot sauce and cornstarch together in a small bowl.  Set aside.

Heat 2 Tablespoons oil in a large skillet over medium-high heat.  Add the chicken and peanuts, cooking until the chicken is lightly browned.  Reserve on a plate.

Heat 1 Tablespoon oil in the same skillet over medium-high heat.  Add the bell pepper and cook until lightly browned.  Stir in the garlic and ginger, cook for 30 seconds.  Stir in the broth mixture and the chicken and peanuts.  Simmer until thickened slightly.

Serve over brown rice.

 

Yield: 4 Servings

 

-Recipe adapted from Cook’s Country magazine-

 

Chicken Enchilada Pasta

 

This recipe makes for a super easy way to make enchiladas.  No fussing with rolling tortillas…just stir it all together with some pasta and you’re done!

 

Ingredients:
12 oz Wide Egg Noodles
1 Tablespoon Extra Virgin Olive Oil
3/4 lbs Chicken Tenders, cut into bite sized pieces
3 Large Bell Peppers (any color), chopped
1 Onion, chopped
Salt & Pepper
16 oz Can Refried Beans
28 oz Can Enchilada Sauce (I like Macayo’s brand)
3 Tablespoons Taco Seasoning
8 oz Cheddar Jack, shredded
4 Green Onions, sliced

 

Bring a large pot of water to a boil.  Salt the water, add the pasta and cook until al dente.  Drain.

While the pasta is cooking, preheat the oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until browned.  Add the peppers, onions and season with salt, pepper and taco seasoning.  Cook until the veggies begin to soften.

Stir in the refried beans and 2 cups of the enchilada sauce.  Simmer for a few minutes until heated through.  Remove from the heat and stir in 1/2 cup cheese and green onions.

Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish.  Mix the pasta with the chicken mixture and pour into the dish.  Drizzle with the remaining enchilada sauce and sprinkle with the remaining cheese.

Bake until bubbly, about 20 minutes.

Serve with tortilla chips and sour cream.

Serves: about 6

 

-Recipe adapted from Better Homes and Gardens-

BBQ Chicken Sloppy Joes

 

Sloppy Joes are certainly a family favorite.  Throw out your can of sloppy joe sauce and try this great recipe that will not let you down!

 

Ingredients:
1 Tablespoon Extra Virgin Olive Oil
1 1/4 lbs Ground Chicken
1 Red Onion, chopped
1 Red Bell Pepper, chopped
3 Tablespoons Brown Sugar
3 Tablespoons Red Wine Vinegar
1 Tablespoon Grill Seasoning, such as McCormick Montreal Seasoning
1 Tablespoon Worcestershire Sauce
1 15 oz Can Tomato Sauce
2 Tablespoons Hot Sauce (I used Frank’s Red Hot Sauce)
4 Crusty Rolls
3-4 pickles

 

Heat the olive oil in a large skillet over medium high heat.  Add the ground chicken, cooking until browned.  Add the onion and bell pepper.  Cook until softened.

 

Prepare the BBQ sauce by combining the brown sugar, vinegar, grill seasoning, worcestershire, tomato sauce and hot sauce together in a small bowl.

 

Once the veggies are softened, stir in the BBQ sauce.  Cook on medium heat for 5 minutes, reduce heat to low and cook another 5 minutes to thicken the sauce.

 

Toast the rolls under the broiler.  This only takes a minute, so watch them carefully so they don’t burn.

 

Serve the Sloppy Joe filling on the bun with a few chopped pickles on top.

 

 

 

 

-Recipe by Rachael Ray-

 

Serves: 4

Peanut Butter Chicken and Vegetable Soup

 

Peanut butter soup!?  You may think that sounds crazy, but that’s OK because I thought it sounded crazy until I tried it.  The peanut butter wasn’t overpowering and it gave it a very good flavor.

 

Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Large Onion, chopped
1 lb Sweet Potatoes, peeled & chopped
4 Celery Stalks, chopped
2 Cups Baby Carrots, chopped
1 Red Bell Pepper, chopped
1 Head Cauliflower, cut into florets
1 (14.5 oz) Can Diced Tomatoes with Basil and Garlic
8 Cups Chicken Broth
1 teaspoon Garlic Powder (or 2 cloves garlic, grated)
1/2 Cup Smooth Peanut Butter

 

 

Heat the olive oil in a large soup pot over medium-high heat.  Once hot, add the chicken and cook until browned.  Season with salt and pepper.

Add the onion, celery, carrots and bell pepper.  Cook until softened, about 5 minutes.

Add the potatoes, cauliflower, diced tomatoes and broth.  Bring to a bubble, then reduce to a simmer and cover.  Season with salt and pepper to taste.  Cook until the potatoes are softened, about 15 minutes.

Stir in the peanut butter and stir until combined.

Serves: about 8

Drunken Sloppy Joes

I wasn’t exactly planning on making sloppy joes with beer, but I didn’t have enough tomato sauce so I have to make a substitute.  These ended up being a really good creation!

 

Ingredients:
1 Tablespoon Extra Virgin Olive Oil
1 ¼ lbs Ground Beef
1 Red Bell Pepper, chopped
1 Onion, chopped
Salt & Pepper
1 (8oz) Can Tomato Sauce
1 Cup Dark Beer (I used Black Butte Porter)
2 Tablespoons Worcestershire Sauce
1 Tablespoons Chilli Powder
4 Buns
Pickles, for topping
Shredded Cheddar Cheese, for topping

Heat the olive oil in a large skillet over medium high heat.  Once hot, add the beef and cook until browned.  Add the bell pepper and onion, cooking about 3-5 minutes to soften.  Season with salt and pepper.

Add the tomato sauce, beer, worcestershire sauce and chilli powder.  Bring to a bubble and let it boil for a few minutes to reduce into a thickened sauce.  Lower to a simmer for about 5 minutes, or until you are ready to eat.

Lightly toast the buns under the broiler.  Keep a close eye on them because this will only take a minute.

To serve, scoop some of the sloppy joe sauce onto the bottom bun.  Top with pickles and cheese and the bun top.

Serves: 4