It’s the first Tuesday in March, so you know what that means…it’s time for a few new recipes to try. I’ve got some good ones for you.
The first one is good for nights when the weather is still cool during the early weeks in spring.
Chicken Vegetable Chili
If you’re a chili purist, call this a stew and enjoy! I adapted this recipe from one by Chef Ed Daggers.
3 chicken breasts, cut into bite-sized pieces
1 med. zucchini, diced
1 med. yellow squash, diced
1 onion, chopped
4-5 green onions, sliced
8 oz. mushrooms, sliced
8 oz. fresh spinach, chopped
1 can black beans
2 15-oz. cans crushed tomatoes
1 8-oz. can tomato sauce
4 T. chili powder (you can use a mixture of different types of chili powders)
1 1/2 T. cumin
salt and pepper to taste
Toppings (optional): sour cream, shredded cheddar cheese, jalapeno slices, corn chips
In a Dutch oven, cook chicken in olive oil over medium heat until browned. Add zucchini, yellow squash, onion, green onion, mushrooms, and spinach. Cook, stirring occasionally, for about 10 minutes.
Add tomatoes and tomato sauce; mix well. Add beans and seasonings (NOTE: if you don’t like your chili/stew spicy, adjust the seasonings to suit your tastes); simmer soup over low heat for 45 minutes.
Serve with cornbread or over rice. Garnish with optional toppings.
I grew up eating these. The first time I made them for my own family, they were a huge hit!
1 lb. ground chuck
1/3 c. uncooked rice
1 t. each salt and pepper
1 t. dried basil
1/4 t. celery salt
1 T. canola oil
1/2 medium onion, chopped
1/2 green pepper, chopped
2 small cans tomato sauce
Preheat oven to 350 degrees and spray an 8 x 8″ baking dish with cooking spray.
In a medium bowl, mix all ingredients together except for one can of tomato sauce. Form into loose meatballs. Place meatballs in baking dish and cover with remaining tomato sauce.
Cover and bake for 1 to 1 1/4 hours.
Please note, these may fall apart when you serve them. They’re still delicious!
Courtesy of my sister. This disappears in a jiffy anytime I take it somewhere.
1 pkg. white cake mix
1/2 c. canola oil
1 c. sour cream
1 pkg. pistachio pudding
Mix above ingredients and set aside.
1/2 c. sugar
1 t. cinnamon
1/2 c. chopped nuts (I use pecans)
Mix filling ingredients.
Preheat oven to 350 degrees and grease a Bundt pan very well.
Layer the batter and filling as follows:
Bottom: 1/3 batter
2nd layer: 1/2 filling
3rd layer: 1/3 batter
4th layer: 1/2 filling
5th layer: 1/3 batter.
Bake for one hour.
As always, please send me your recipes to share! And if you try any of these, please let me know what you think!
Until next time