Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Chicken Cacciatore

On Sundays, especially in the Autumn, I like to make a hearty
one pot meal for dinner. This was perfect. Delicious and the
chicken was fall-off-the-bone soft. Really wonderful. Served with
some white rice and a green veggie, it was just delicious.

* Exported from MasterCook *

Chicken Cacciatora (Pollo alla Cacciatora)

Recipe By : Patricia Wells' Trattoria by Patricia Wells, p. 228-229
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
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1 4 lb chicken, cut in 8 pc -- at room temperature
sea salt and freshly ground black pepper -- to taste
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1 small onion -- minced
2 ribs celery -- thinly sliced
1/4 tsp crushed red pepper flakes -- or to taste
1 28 oz can peeled Italian plum tomatoes -- in juice OR
1 28 oz can crushed tomatoes in puree
sprig parsley, rosemary, celery leaves -- tied in bundle*

Season the chiekn liberally with salt and pepper. In a large skillet, combine the oil and butter over high heat. When hot, add several pieces of chicken and cook, skin side down, until it turns an even golden color, about 5 minutes. Turn the pieces over and brown them on the other side, about 5 minutes more. Do not crowd the pan, brown the chicken in several batches. Carefully regulate the heat to avoid scorching the skin. When all the pieces are browned, transfer them to a platter.

Add the onion, celery, crushed red peppers, and salt to the fat in the pan and cook over moderate heat until the onion and celery are soft and translucent, 4-5 minutes. If using whole canned tomatoes, place a food mill over the skillet and puree the tomatoes directly into it. Crushed tomatoes can be added directly from the can. Add the herb bundle, stir to blend, and simmer for about 5 minutes. Bury the chicken in the sauce, and simmer, partially covered, until the chicken is cooked through, 25-30 minutes more. Remove and discard the herb bundle.

Transfer the chicken to warmed dinner plates, along with the sauce. Serve immediately. Makes 4-6 servings.

Risa's notes: I served it with some white basmati rice and a green veggie (this time asparagus).

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NOTES : * make a bouquet garni with a couple of sprigs of parsley, fresh rosemary, celery leaves and a bay leaf and tie it up with some butchers string or in some cheesecloth.

# 2 - Vegetarian Tacos/Burritos

Tonight I made some vegetarian taco filling with Texturized Vegetable
Protein (TVP) granules that I found on the Veg-Recipe list awhile back.
The only thing I changed was using a serrano pepper instead of a jalapeno
and using some ground aji amarillo instead of the chili powder. It came
out great. I put it in some flour tortillas and we had burritos. Delicious.

I am giving you the recipe for the filling alone. Not the burritos. You should
know how to put those together by now.

I served it with white rice and a salad.

* Exported from MasterCook *

Burritos with Vegetarian Filling

Recipe By : Adapted from Soyfood Cookery by Louise Hagler
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Soy

Amount Measure Ingredient -- Preparation Method
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1 cup boiling water
2 tbsp soy sauce
1 tbsp ground aji amarillo or chile powder
1/2 tsp dried oregano -- crumbled
1 cup Texturized Veg Protein (TVP) granules
1/2 cup onion -- minced
1 clove garlic -- minced
1/2 cup green pepper -- minced
1 serrano pepper -- minced to taste
1 tbsp olive oil

Mix together the boiling water, soy sauce, aji powder, and dried oregano and pour over the TVP granules. Cover and let stand 10 minutes.

Briefly saute the onion, garlic, green pepper, and serrano in the olive oil. Add the TVP mixture and continue to cook until browned. Serve hot in tacos or burritos with all the fixings.

Variation: add 1-1/2 cups cooked pinto beans (1-16 oz can, drained) to the mixture and simmer until heated.

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# 3 - Tex-Mex Casserole

This originally was supposed to be a chicken and side dish kind of night
but I checked the freezer and found I had no chicken (this is nothing
new) but I did have turkey sausage. So I made a casserole out of the
side dish and it came out really good. Here it is...

* Exported from MasterCook *

Sausage & Green Chile Casserole

Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Chiles
Poultry

Amount Measure Ingredient -- Preparation Method
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4 links turkey sausage -- hot or mild
1 cup green beans -- frozen, thawed
8 oz Monterey jack cheese
2 cups fat-free sour cream
4 oz canned chopped green chiles -- or chopped raw chile
4 cups cooked rice
salt and pepper -- to taste
1 tsp Mexican oregano -- crumbled
1 tsp garlic powder
1 tsp ancho chile powder
dash Tabasco Habanero Sauce -- or other hot sauce
1/2 cup Cheddar cheese -- grated

Place turkey sausage on a microwaveable plate (or bacon rack). Cut small slits in each sausage. Cook on HIGH for 4 minutes. Set aside.

Shred Monterey Jack cheese. Mix sour cream and chiles together. Add the seasonings and hot sauce and mix well. Cook green beans in microwave on HIGH for 5 minutes. Set aside. Cut sausage into slices, about 1/2" thick.

Prepare a 2 qt casserole with cooking spray. Alternate layers of rice, sausage, green beans, sour cream mixture and Monterey Jack cheese until all ingredients are used up. Bake at 350 F for 30 minutes. After 15 minutes of baking, sprinkle the top with cheddar cheese. Finish baking and let sit for a few moments before slicing.

Serve with extra sour cream and salsa on the side.

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# 4 - Burgers

A quick dinner tonight - burgers on the GF Grill. Boy were they good.
I put some leftover green chiles in and some seasoning. Yummy.

* Exported from MasterCook *

Green Chile Burgers (GF Grill)

Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Grilling & Bbq Meat

Amount Measure Ingredient -- Preparation Method
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1 lb lean ground beef
1 4 oz can chopped green chiles -- drained
hot sauce
salt and pepper -- to taste

In a large bowl, mix together the beef, chiles, hot sauce (as much as you can stand) and salt and pepper. Mix well.

Preheat GF Grill. When hot, spray with nonstick spray. Place burgers on the grid. Close the top. Grill for 4 minutes, turn over and cook for another 2. Turn off grill (unplug).

While burgers are cooking, toast 4 burger buns. When burgers are ready, put burgers on buns. Place your favorite toppings on (sliced onion, sliced tomatoes, ketchup).

Serve with potato salad and cole slaw.