First Tuesday Recipes for March

Photo courtesy of pixabay/alexas_fotos

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

olive oil

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.

 

Porcupine Balls

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!

 

Pistachio Cake

Courtesy of my sister. This disappears in a jiffy anytime I take it somewhere.

Cake:

1 pkg. white cake mix

1/2 c. canola oil

4 eggs

1 c. sour cream

1 pkg. pistachio pudding

Mix above ingredients and set aside.

Filling:

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 panĀ 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.

Enjoy!

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

Amy

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