Tag Archives: garlic

Jeffs Green Chile, Chicken, Bacon, & Rice

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INGREDIENTS:

1 pound chicken
1 half package of bacon (turkey or pork)
2 cups rice
1 pound cheddar cheese
1 half pound mozzarella cheese
10 green chiles (Anaheim or Poblano peppers will also work)
sprinkle of red chile powder
garlic powder
onion powder
sour cream (optional)
guacamole (optional)
small warm tortillas (optional)
crunchy tortilla chips (optional)
salsa (optional)

This is such a simple recipe and is always requested that I make it when bringing food to someones house.

INSTRUCTIONS:
1st:
*2 cup instant rice added to 2 cups boiling water.
*Sprinkle red chile powder to give rice flavor and color. This can be light or heavy depending on the factor of hotness of the end dish that you desire. Cook until rice is tender.

2nd:
*Cut 1 pound of chicken breast into 1″ cubes
*Cut 1 half pound of bacon (pork works best but I have made it with turkey and is still delicious) into 2″ lengths
*Fry and keep stirring until chicken and bacon are done (bacon will need to be crisp)
*While frying you can add: garlic powder, onion powder, a dash of Cajun seasoning or taco seasoning

3rd:
*Blanch or roast green chiles
*Cut the top of and slice them length ways on one side so you can lay them out

4th:
*Spread rice mixture out in a 9 x 13 dish
*Place the sliced open green chiles out on top of rice
*Place chicken and bacon pieces directly over each chile to cover them but leave the rice showing through
*Options at this time: chives, onion, tomato, salsa or leave like it is
*Cover each chile with a mound of cheddar cheese and sprinkle each mound with a little bit of mozzarella cheese

5th:
*Bake at 350 degrees until all cheese is melted

6th:
*Serve with a spatula and top with sour cream
*Serve with some soft warm tortillas or crispy tortilla chips and fresh cilantro salsa and a large cool glass of sweet tea.

Its always gone and I leave with an empty dish…. guess its good when I make one to take I make another to keep for myself…. makes great portions to make lunches with.

Easy Home Made Ketchup

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EASY HOMEMADE KETCHUP:

I ran out of my stockpiled ketchup, so I finally tried a homemade ketchup recipe. It was quick, easy and delish!

6 ounces can tomato paste
3/4 cup water
1/2 cup brown sugar
1/2 cup vinegar
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon sugar
1 teaspoon salt

Combine ingredients in a medium saucepan. Bring to a boil and simmer for 20 minutes. Cover pan with lid until cool. Place in recycled ketchup bottle and chill.

People Food For Your Dog & Cat

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You share a lot with your pet: your home, your affection. To help build strong muscles, bones and a shiny coat, you should also share home-cooked meats, veggies and whole grains. Here’s how to do it right.
1 Work with your vet. Design a home-cooked diet that’s right for your pet’s breed, age and size with advice from your vet. Have your pet’s eating plan reevaluated at annual check-up time, or sooner if you notice health changes like lethargy or a dull coat.
2 Serve a variety of foods. About 30 percent of your pet’s diet should consist of food you make yourself, and should include meat (ask your vet whether meat should be raw or cooked), grains, vegetables and fruit.
3 Don’t overfeed! More than 45 percent of dogs and 55 percent of cats are overweight due to overfeeding. Any homemade food you feed your pet should be part of their normal diet, not in addition to it.
4 Teach good table manners. Incorporating people food into your pal’s diet doesn’t mean you should teach him to beg for table scraps. Serve meals in a bowl he’s used to eating from, away from your table and on a regular schedule— two or three times a day depending on activity level.
5 Avoid these toxic foods. Some human foods contain ingredients that can harm dogs and cats. Never feed them grapes or raisins, choco­late or caffeine, onions or garlic, processed food or raw eggs.

Italian Style Escarole

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Escarole Italian-style

1 1/2  pounds (2 large heads) escarole
3   ounces thinly sliced pepperoni, cut into matchstick pieces
2   large cloves garlic, minced or pressed
1   can (about 1 Ib.) cannellini (white kidney beans), rinsed and drained
Lemon wedges Salt and pepper

Trim  and  discard  core  and  tough stems from escarole. Rinse leaves, drain well, and tear into 2-inch pieces.

In a 5- to 6-quart pan over medium-high heat, stir pepperoni until it sizzles and begins to brown, about 4 minutes. Add garlic and stir for 30 seconds. Add escarole, a portion at a time, stirring often until wilted, about 3 minutes total. Gently stir in cannellini.

Pour into a shallow bowl and offer with lemon wedges and salt and pepper to add to taste. Makes 6 servings.

Per serving: 137 cal. (45 percent from fat); 7.8 gprotein; 6.8 g fat (2.3 g sat); 12 g carbo.; 396 mg sodium; 11 mg chol.

Garlic Chicken Grilled

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1 envelope Recipe Secrets garlic and mushroom soup mix
3 tablespoons olive oil 4 boneless chicken breasts
Stir together soup mix and oil. Toss chicken pieces in to coat. Let set
till ready to grill, flavors will mix. Place chicken pieces away from direct
heat, or it will brown and not be done. Enjoy!!!