Saute celery, corn and garlic in oil in medium skillet 3 to 5 minutes.
Stir in chicken and cok 5 minutes; remove from heat and stir in cheese.
Season to taste with salt, pepper and chili seasoning.
Place chicken breasts in marinade and refrigerate for 2 to 4
alt, pepper, milk and butter and set to the side.
Bacon, Pepper and Onion Layer
Crumble bread into a 9 x 13 baking dish, greased.
Crumble and sprinkle sausage over bread.
Add cheese.
Mix well eggs and milk.
Add salt, mustard (if desired) and dash of pepper.
Pour over mixture.
Add green pepper and onion (optional).
Bake at 350\u00b0 for 30 minutes.
Using a large sheet of heavy-duty foil, place potatoes, onion and green peppers in center.
Sprinkle with garlic, pepper and red pepper.
Top with pats of butter.
Wrap and seal foil securely.
In a skillet, fry green pepper and onion in the olive oil until
ater to cover. Add salt, pepper and onion.
Simmer, covered, until chicken
Heat olive oil in large skillet over med-high heat until hot but not smoking.
Season pork with salt and pepper, and cook 4-5 min each side, until golden brown.
Transfer pork to plate and keep warm.
Reduce heat to med-low.
Add poblano chilis, onion, salt, and pepper and cook, stirring occasionally, for 6-7 minute.
Stir in cream and waer and bring to simmer.
Add pork chops and cook for 2 min each side.
Transfer to platter and pour cream sauce on top.
ver over medium heat, cook and stir the ground beef until
e crust, place the flour and a pinch of salt in
ough, mix flour, yeast, sugar and salt in a large bowl
Combine beans, bell pepper and onion in medium bowl. Stir in artichoke hearts with marinade. Season with salt and pepper. Add arugula and arrange on 2 plates. Sprinkle with goat cheese and serve.
Saute onions in olive oil until translucent, about 5 minutes on medium heat.
Add mushrooms and saute for another five minutes.
Add red pepper, and saute for two more minutes.
Put on low and add lemon juice and wine.
Add seasonings. It is best served warm.
Heat the oil in a large pan. Add the onion and pepper and saute over medium heat for 5 mins. Stir in the sugar, 2-3 tsp salt, vinegar, wine and paprika. Bring to a boil, cover and simmer for 1 hour. About 10 mins before the end of cooking time, remove the lid and let the chutney reduce so that there is no excess liquid. Stir in the pickled green peppercorns.
Pour into 4 sterilized jelly jars, cool then cover and seal tightly. Use within 3 months.
Spray one side of each tortilla and placed a tortilla (sprayed side down) in a non-stick skillet
Sprinkle a layer of cheese
Add a layer of black beans
Add the green pepper and onion slices (if using cilantro add now) and then cover with another layer of cheese.
place the other tortilla on top with the sprayed side up. Cook in the skillet until both sides are golden brown
cut the salsa in 4 wedges and serve with lime sour cream (mix sour cream and lime juice) and salsa
Bring a medium saucepan of lightly salted water to a boil over high heat.
Add the macaroni and cook until tender, about 9 minutes. Drain well.
Meanwhile heat the broth and the tomatoes to a simmer in a large saucepan over medium heat.
Gradually whisk in the Velveeta until melted.
Stir in the cooked macaroni and heat through.
Season soup with salt and pepper and then add hot sauce.
Serve topped with cheddar cheese if desires.
hicken breast.
Salt, pepper, and paprika both sides of the
n the center. Add milk and 1/2 cup water all
For the sage and onion gravy, heat oil in a
igh heat and add onions and apples, cinnamon, bay, salt, pepper, a light