Grilled Tomatoes

Grilled Tomatoes with Sautéed Green Bell Peppers and Grilled Zucchini

Ingredients:

Fresh Tomatoes

Olive Oil

Favorite Seasonings

Favorite Fresh Herbs (optional)

Method:

• medium sized tomatoes, cut in thirds from stem to bottom

• (if small sized tomatoes, cut in half)

• drizzle with olive oil

• season with salt, pepper, garlic powder

• place on grill, flat side down, about 3-4 minutes, long enough for grill marks to show.

• turn over, sprinkle with fresh thyme and a fresh basil leaf on each tomato patty for 2 or 3 minutes until grill marks show on opposite side.

Baked Penne and Chicken with Roasted Vegetables

Baked Penne and Chicken with Roasted Vegetables

Adapted from Giada De Laurentiis’ vegetarian meal found on the Food Network's site here.

Prep Time: 25 min

Cook Time: 40 min

Serves: 6

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces
• optional 2 chicken breasts
• optional ground sausage
• optional roasted garlic

Directions

• Preheat the oven to 450 degrees F.

• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Chicken Enchiladas

Chicken Enchiladas & Sauce adapted from Emeril Lagasse and Tyler Florence (www.foodnetwork.com)

Jack recently combined two recipes for our family with yummy results, substituting regular bell peppers in some cases, to reduce some of the “flame” power.

To find the original recipe for the chicken enchiladas, please see the Food Network’s web site.

Easy Enchilada Sauce

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Quick Mexican Sauces

Ingredients

• 3 tablespoons vegetable oil

• 1 tablespoon flour

• 1/4 cup chili powder

• 2 cups chicken stock

• 10 ounces tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Chicken Enchiladas

Recipe courtesy Tyler Florence

Show: Food 911Episode: Fireman's Rescue -Signal Hill CA/Creme Brulee Craving -Golden Valley MN

Because Jack altered the recipe quite a bit, we wanted to give Tyler the recognition, 

but will share our more economical option which is very flavorful and a hit with our friends and family:

• Cook Time Approximately 15-30 minutes

• Yields 16 enchiladas, 8 servings

Ingredients

• 3 tablespoons vegetable oil

• 1 whole chicken, boiled in seasonings and deboned.

• Salt and pepper

• 2 teaspoons cumin powder

• 2 teaspoons garlic powder

• 1 teaspoon Mexican Spice Blend

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen corn, thawed

• 1 whole green bell pepper, coarsely chopped

• 1 whole red bell pepper, coarsely chopped

• 4 canned chipotle chiles, seeded and minced

• 1 (28-ounce) can stewed tomatoes

• 1/2 teaspoon all-purpose flour

• 12-16 flour or whole wheat tortillas

• 1 1/2 cups enchilada sauce

• 1 cup shredded Cheddar and Jack cheeses

• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes, 1/2 cup sliced black olives

NOTE SUBSTITUTIONS: Tyler’s recipe calls for 1 1/2 pounds skinless boneless chicken breasts, sautéed over medium heat. The original recipe also calls for 5 canned whole green chiles, deseeded, and 16 corn tortillas.

Directions

Boil chicken until cooked completely. Store broth for future recipes. Set chicken aside to cool slightly, while chopping other vegetables for the recipe, or making a salad to go with meal. Debone and shred chicken, tossing it with the seasonings. Set aside. 

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 to 1/3 cup chicken mixture in each tortilla. Fold over filling, place 6-8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream, sliced olives and chopped tomatoes before serving. Serve with Spanish rice and beans, or suitable vegetable and salad.

Sausage, Peppers and Onions

A delicious way to enjoy vegetables is to blend them.

Sausage, Peppers and Onions

Your favorite sausage, assortment of Bell or sweet peppers, and onions.

Cut vegetables into bite size pieces or slices. Place in baggie and marinade with favorite seasonings. May leave in baggie up to overnight when needing to prepare in advance.

Precook whole, half or bite size pieces of sausage, either in pan, or by grilling (please see note below regarding the Italian sausages).

Add olive oil, vegetables and any seasonings you enjoy and stir fry them.

Note: Stir fry for crispy vegetables, or cover and simmer

for well cooked vegetables.

Add sausage to the peppers or serve on the side.

Note: for a delicious change, add cut tomatoes.

(in featured photos 3 large red bells, 2 large green bells, 1 large yellow onion, 4 chopped tomatoes, garlic and seasoning were used to feed 8 adults)

Our favorite sausage is from the local Publix butcher. They carry a variety of flavors like Parsley with Cheese, Mild, Hot, and other flavors - all without preservatives or nitrates in their Italian sausages. The butchers will accept special orders, offer special pricing on certain sizes, prepare sausage patties, or just plain sausage without the covering. Often, their Italian sausages are on special. That's when we stock the freezer up!

Serve with Hoagie rolls for sandwiches, or pasta if desired.

Corn Casserole - Very Sweet

Sure to please the pickiest eaters, this corn casserole has never been anything less than a big hit! Then again, how can a recipe by Paula Deen be anything BUT a big success! It is soooo sweet, that it's dessert served with supper, in my humble opinion. (Recipe courtesy Paula Deen, Photos from Jack's kitchen).

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)

• 1 cup sour cream

• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. 

Pour into a greased 9 by 13-inch casserole dish. 

Bake for 45 minutes, or until golden brown. 

Remove from oven and top with Cheddar. 

Return to oven for 5 to 10 minutes, or until cheese is melted. 

Let stand for at least 5 minutes and then serve warm.

Note: we add chopped scallions and green peppers when company is sharing. When it's just for us, we chop in jalapenos.

Baked Penne with Roasted Vegetables

A Great Main Course, or delicious side -

Baked Penne with Roasted Vegetables

Recipe courtesy Giada De Laurentiis

please click here to see the Food Network

(Photos from Jack's Kitchen)

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes

• 4 cremini mushrooms, halved

• 1 yellow onion, peeled and sliced into 1-inch strips

• 1/4 cup extra-virgin olive oil

• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Chicken and Fresh Bell Peppers

Jack’s Chicken and Roasted Peppers

(low carb recipe)

• 6 servings

Ingredients

6 red bell peppers (roasted and prepared)

Salt and freshly ground black pepper

1 tablespoon dried oregano

1/2 teaspoon anchovy paste

1/2 lemon, sliced in paper-thin circles

1 cup white wine

2 tablespoons garlic powder

1 whole chicken, cut into 8 pieces

Extra-virgin olive oil

1 teaspoon red pepper flakes

4 garlic cloves, sliced

1 medium onion, chopped

3 large ripe tomatoes, coarsely chopped

1 tablespoon capers, drained

1/2 bunch fresh basil, hand-torn

1 cup chicken broth

Directions

preheat oven to 400 degrees.

On a foil-covered cookie sheet, arrange bell peppers, drizzle with olive oil and season with salt and pepper. Roast the peppers for 15-30 minutes, turning periodically, so they become charred or blistered on all sides. 

NOTE: using tongs for this process makes turning them much easier

Place roasted peppers into a bowl, cover with plastic wrap, and let self-steam for about 10 minutes to loosen the skins. Cores and seeds are easily removed by pulling from the top of the peppers. Peel off the blackened skins. Coarsely chop  peppers into chunks, or slice the peppers depending on how you would like the finished meal to look, and set aside.

Cover the bottom of a dutch oven (or large pan) with olive oil and place on medium heat. Season chicken with garlic powder, dried oregano, salt and pepper as desired and place in dutch oven. Brown chicken skin-side down, until crisp, about 5 minutes. 

Gently turn the chicken over with tongs and brown the other side about 3 minutes. Though it is not fully cooked, remove the chicken from pan and place on a plate for later.

Discard used olive oil, and replace with fresh. Put the pan back on the stove over medium heat. Add the anchovy paste, red pepper flakes, garlic, onion, tomatoes, lemon slices, capers, 1/2 of the roasted red peppers, and 1/2 of the basil; season with salt and pepper, simmer for about 30 minutes, stirring often, until everything breaks down. 

Preheat oven to 350.

Add the remaining roasted peppers and basil. Tuck the chicken into the stew, pouring the wine and chicken broth over mixture. Place the dutch oven into the preheated oven and cook for 20 to 30 minutes until the chicken is fully cooked.

Serve with rice, potatoes, peas, or corn bread and your favorite vegetables.

Chile Relleno Casserole (peppers)

Jack’s Chile Relleno Casserole (yum!) 
Adapted from Cook-Eat-Share

Egg Mixture Ingredients:

12 fresh roasted Anaheim peppers (or Pablanos or your favorite chili peppers if Anaheims are not available).

6 eggs, separated

1 1/2 cups low-fat milk

6 tablespoons flour

Salt and pepper, to taste

3 cups shredded Jack Cheese

1.5 cups shredded sharp cheddar

Sauce Ingredients:

1 can of tomatoes

1 onion

2 cloves of garlic

fresh oregano 1/4 cup

salt, pepper

fresh cilantro 1/4 cup

fresh parsley (small bunch)

fresh basil (small bunch)

fresh thyme (a few sprigs)

1/4 cup olive oil

Directions

How to roast peppers: see our post "Roasting Peppers" for “how-to” here. Or view the "labels" in the right column.

How to make Jack’s easy sauce:

Place all ingredients in blender and mix until desired consistency. Pour into sauce pan on stove and cook at low heat until sauce is ready.

Casserole:

Devein peppers and strip of all seeds (unless you like it REALLY hot!), and set aside on paper towels to cool and dry. 

Lightly grease bottom of baking dish with favorite oil. Layer peppers on bottom of casserole dish to create a solid bottom. Sprinkle a layer of cheese mix. Then add another layer of  peppers, and more cheese.

In large bowl, beat egg whites until they softly peak and set aside. In another bowl, mix  the milk, flour, and egg yolks. Salt and pepper as desired. Slowly blend the milk mixture with the egg whites, being careful to not over beat. 

Pour egg mixture over the layers of peppers and cheeses. Bake at 350 degrees for 45 minutes or until the top is golden brown. Leaving the oven on, remove casserole from oven. 

Spoon the sauce evenly over the top and bake for another 30 minutes. 

Remove from oven. If desired, sprinkle with shredded sharp cheddar. Let stand 5-10 minutes before serving.

As a lunch or supper dish, try serving with Mexican Rice, Salsa, and beans.

As a breakfast entree, serve with delicious fruits like strawberries or cantaloup.


This was served with a Chorizo-Rice mixture.

Roasting Peppers

Roasting Red Bell Peppers (or any other peppers)

Roasted red bell peppers enhance everything! Side dishes, eggs, salads, sandwiches, pasta dishes, antipasto platters. The list goes on and on! Make them fresh each time, or keep a ready store of them canned or frozen. 

To roast, start by washing the peppers and removing the stickers. Char them on high heat on a gas range stove by placing them directly onto the grates, use the Barbeque, or roast them in the oven. We marinade ours adhead of time in a plastic baggy. Use tongs to turn the pepper to blacken on all sides (or char to your taste). If roasting in the oven, preheat to 450F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes). 

However the peppers have been blackened, once they are done place in a covered bowl or brown paper bag. The steam from the peppers makes the skin easier to peel off.

 
Once the peppers have cooled, carefully peel off the blackened skin and discard. This can be done with fingers or a sharp knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds. 

Rinsing the peppers will diminish the smoky flavor. When the skins and seeds have been removed, cover the peppers in oil, adding garlic slices or herbs if desired, and refrigerate for up to 2 weeks. Or Coarsely chop  peppers into chunks, or slice the peppers depending on how you would like the finished meal to look, and set aside.