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Veggie Mexican Stuffed Peppers

Written By Cherie Schenker - May 23 2019

Vegetarian Mexican Inspired Stuffed Peppers

1 tablespoon salt
4 large green bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed (re-fried beans can be substituted as needed.

1 (14.5 ounce) can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package shredded Mexican cheese blend

What to Do:

Cook time 40 m

Preheat oven to 350 degrees.
Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
Mix rice, beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Recipe adapted to our tastes and needs from allrecipes.com.

Sweet & Sassy Mustard Chicken Thighs

Written By Cherie Schenker - May 03 2019

If you want an easy, delicious chicken thigh recipe, try this one! It will knock your socks off!

Chicken and Chorrizo Soup

Written By Cherie Schenker - April 25 2019

Creamy Chorizo and Chicken Soup

What You Will Need"

2 tablespoons olive oil
2 tablespoons butter
4 skinless boneless chicken breasts, cut into 2-inch cubes or 8 chicken thighs
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
black pepper to taste
2 cloves garlic, minced
1/2 pound chorizo sausage, casings removed

4 cups chicken stock
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 cup heavy cream
salt to taste
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/4 cup sour cream, for topping

Directions:

Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Fully cook the chicken breasts until no pink shows in the center, then stir in the garlic. Place chicken aside.

Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream. YUM!!!

This recipe is super easy but loaded with lots of great flavors. It is sure hit on a cold night. And...it makes great leftovers the next day in lunches.

Suggested side dish: Brown Rice or Red Beans & Rice

Recipe adapted to suite our tastes & needs from allrecipes.com.

Roasted Butternut Squash

Written By Cherie Schenker - March 27 2019

Simple Roasted Butternut Squash

Ingredients:

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil

2 cloves garlic, minced
sea salt and ground black pepper to taste

Instructions:

Cook time 25 min
Ready In 40 min.

Preheat oven to 400 degrees.
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minute.

The roasting really brings out the sweetness of the squash. You can serve it roasted in chunks or puree' it and add a little chicken stock and cream for a wonderful soup.

Recipe adapted for our tastes and needs from allrecipes.com.

Creamy White Chicken Alfredo Lasagna

Written By Cherie Schenker - February 22 2019

Easy but elegant, you're family will love this dish!

Have Questions? Call 620-632-4470

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Veggie Mexican Stuffed Peppers

What You Will Need

What to Do:

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Sweet & Sassy Mustard Chicken Thighs

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Chicken and Chorrizo Soup

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Roasted Butternut Squash

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Creamy White Chicken Alfredo Lasagna

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