Recipe(tried): Brrr, Cold Weather Again!! - Sweet Roasted Red Bell Peppers, Chicken and Rice Casserole, Apple Bread Pudding with Banana Creme Sauce

Hi Everyone!

Brrrrr...it is cold once again in the Tampa Bay area. We had a fire going on again last night. My DH says we have used the most firewood this year since moving to Tampa 7 years ago. Yesterday, I learned how to split logs from him. It is definitly hard work!!

The team players from the Giants and the Ravens have arrived, and the city is ready for all the excitement and entertainment. I also believe from reading the papers, that Gasparilla will also be celebrated this Saturday. It is going to be "wild" in Tampa this weekend!!

Tonight I am in the mood for Latin food so we will enjoy Rice and Chicken with Fried Sweet Bananas. I will also serve a crisp salad with cukes and tomatoes. And, for dessert, an Apple Bread Pudding with Banana Cream Sauce.

The chicken pieces have been marinating in an orange-lime-garlic mix. I will also add to the final touches a decoration on top of the casserole of asparagus spears and sweet roasted red bell pepper strips. The red peppers were made two days ago and I will give you the easy recipe to that one too! They are stored in the refrigerator in a glass jar and ready to use when you need them. I have used them in omelettes, salads and in sandwiches. They are DELICIOUS!!

Keep Warm Y'All!! Gina

Sweet Roasted Red Bell Peppers

6-8 red bell peppers
3 garlic cloves, crushed
basil leaves
olive oil

Wash, core and cut the bell peppers in half. Layer them on a cookie sheet that has been lined with foil. Broil them in the oven till the skins are black and charred. Immediately put them in a grocery paper bag, shut it and let them cool down.

When cool enough to handle, take the skins off with your fingers. They come off very easily! Layer them in a glass container, sprinkling olive oil and garlic over and layering a basil leaf or two here and there. These are delicious in salads and in other dishes you prepare.

Chicken and Rice Casserole

1 1/2 cups raw white rice
4 chicken breasts, boneless, skinless, cut into chunks
1 med. onion, chopped
1 sweet roasted red bell pepper, chopped
4 garlic cloves, crushed
1/2 cup sliced pimiento stuffed-olives
1/4 cup capers
1 (10. oz.) pkg. chopped broccoli bits, thawed and drained
1 can golden cream of mushroom (Campbells')
1 cup chicken broth
3/4 cup Vino seco
1/2 tsp. fresh chopped oregano
1/2 tsp. fresh chopped cilantro
1 bay leaf
4 Tbsp. olive oil

For decoration: Asparagus spears from a can, drained
a few roasted red bell pepper strips
1/2 cup drained green sweet peas

Preheat oven to 350. Spray the inside of a 3-qt. corning casserole with Pam or similar spray. Sprinkle rice evenly over. Layer broccoli over.

In frying pan, saute the onion, red bell pepper and bay leaf until onion is limp. Add garlic and saute for 2 min. more. Add chicken chunks and saute until chunks are browned.

Meanwhile, mix in a large bowl soup, vino seco, and broth. Whisk together. Place the chicken and veggies over the broccoli and pour the liquid over. Foil tightly and bake for 1 hour and 15 min. Check for moistness after 1 hour (I take mine out at this time, 'cause it's perfect). Toss rice to blend. Decorate top arranging asparagus spears and roasted bell pepper strips and sprinkling a few sweet peas on top.

Apple Bread Pudding with Banana Creme Sauce

1 loaf country-homestyle bread
1 loaf wheat bread
4 eggs, beaten
2 cups heavy cream
1 cup buttermilk
1/2 cup sliced almonds
1 cup sugar
1/2 cup golden raisins
3 apples, cored and chopped
1/2 tsp. apple pie spice
1 tsp. grated fresh nutmeg
2 tsp. ground cinnamon
1 Tbsp. vanilla extract
1/2 stick (1/4 cup) butter, softened
1/2 cup light brown sugar
1/2 stick (1/4 cup) butter, softened (to dot top with)

Spread 1/2 stick softened butter all over bottom and up sides of 13x9-inch glass casserole dish. Sprinkle the brown sugar evenly over. Set aside.

In a large bowl, Mix together the cream and buttermilk, whisk in the eggs, sugar, and vanilla. Stir in the almonds, raisins and apples. Break apart the breads over the bowl and mix with your clean hands. Let sit for 20 minutes for flavors to meld together. Pour into the prepared pan and dot with the other 1/2 stick of softened butter and sprinkle some more cinnamon over. Bake uncovered for 40 minutes at 350.

Banana Creme Sauce
2 sticks butter melted
2 cups powdered sugar
2 beaten eggs
1/2 cup Creme de Banana

Melt butter in small saucepan, whick in the powdered sugar. Put some of the sauce into the beaten eggs and stir and then pour all the eggs into the sauce whisking rapidly. Bring to a boil, take off heat and pour in liqueur. Beat and cool. Drizzle over Bread Pudding squares.