"We've got Plates and Places", it was a quote that my great grandfather often used to encourage guest to stay, visit and dine with the family. My great grandparents had very little, but there was always enough food to go around. For me,the expression not only relates to what my great grandfather intended it's use, it also is fitting for my love to travel and the recipes I collect from those travels. So join me, "There's always Plates and Places!"
Friday, May 9, 2008
Creole Chicken-Two Methods
20-Minute Chicken Creole Serves: 4 This quick Southern dish contains no added fat and very little added salt in a spicy tomato sauce. It can be made in a flash, perfect for a weekend meal. INGREDIENTS Nonstick cooking spray as needed 4 medium chicken breast halves, skinned, boned, and cut into 1" strips 1 (14 oz.) can diced tomatoes 1 cup low-sodium chili sauce 1 large green pepper, chopped 1/2 cup celery, chopped 1/4 cup onion, chopped 2 cloves garlic, minced 1 tablespoon fresh basil, or 1 teaspoon dried 1 tablespoon fresh parsley, or 1 teaspoon dried 1/4 teaspoon crushed red pepper 1/4 teaspoon salt
DIRECTIONS 1. Spray a deep skillet with nonstick cooking spray. Preheat pan over high heat. 2. Cook chicken in hot skillet, stirring for 3-5 minutes, or until no longer pink. Reduce heat. 3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. 4. Bring to boil; reduce heat and simmer, covered, for 10 minutes. 5. Serve over hot cooked rice or whole wheat pasta. NUTRITION INFO (per 1.5-cup serving) Calories: 255.4 Fat: 4.5 g Carbohydrates: 20.7 g Protein: 33.3 g
"Chicken, ham, and sausage in a peppery hot tomato sauce all mixed up with rice for a hearty Louisiana stew that bides its time in the slow cooker." INGREDIENTS: 8 chicken thighs 1/4 pound cooked ham, cut into one inch cubes 1 (16 ounce) can diced tomatoes 1 green bell pepper, chopped 6 green onions, chopped 1 (6 ounce) can tomato paste 1 teaspoon salt 2 dashes hot pepper sauce 2 cups water 1 cup uncooked long grain white rice 1/2 pound Polish sausage, sliced diagonally
DIRECTIONS: 1. In a slow cooker, place the chicken, ham, tomatoes, bell pepper, green onions, tomato paste, salt, and hot pepper sauce. Cover, and cook on Low for 4 to 5 hours. 2. Combine water and rice in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. 3. Mix the cooked rice and sausage into the slow cooker. Cover, and cook on High for 15 to 20 minutes, or until the sausage is heated through