Category Archives: bell pepper

Beef Vegetable Skillet

This recipe is a great use for ALL those garden vegetables!  Some of you know what I mean….it’s August, and you’re tired of dealing with the garden, but the pesky things won’t stop growing!  If you have something else you need to use, just toss it in.

Beef Vegetable Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb ground beef
  • 1 Tbsp onion powder
  • 2 C beef stock
  • 1½ C uncooked bow-tie pasta
  • 1 tsp Italian seasoning
  • 1 tsp chili powder
  • ½ tsp garlic salt
  • ¼ tsp black pepper
  • ¼ C chopped green bell pepper
  • 1 C chopped yellow squash
  • 1 chopped banana pepper
  • ½ C frozen mixed vegetables
  • 2 C chopped tomatoes
  • 1 C shredded Mild Cheddar Jack cheese
Instructions
  1. Brown ground beef with onion powder in large skillet; drain.
  2. Add beef stock.
  3. Bring to a boil, stirring frequently.
  4. Reduce heat and let simmer 5 minutes.
  5. Stir in seasonings and vegetables.
  6. Add pasta and return to a boil.
  7. Lower heat, cover, and simmer 15 minutes.
  8. Place cheese on top of mixture.
  9. Remove heat and let skillet set 5 minutes while cheese melts before serving.

 

 

Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

Ah, summer, what power you have to make us suffer and like it. ~Russel Baker

Chicken and Rice (Arroz con Pollo)

 

Chicken and Rice (Arroz con Pollo)
Cuisine: Puerto Rican
Serves: 4
 
Ingredients
  • 1 - 12.5 oz can Fully Cooked Chunk Chicken, drained
  • 1 Tbsp Adobo con Pimiento
  • 1 Tbsp extra-virgin olive oil
  • ½ packet Sazon with Achiote
  • 6 garlic cloves, mashed
  • ½ C Spanish-style tomato sauce
  • 1 green bell pepper, chopped
  • 2 Tbsp recaito
  • 8 pimento-stuffed olives
  • 1 Tbsp capers
  • 1 Tbsp onion powder
  • 2 C medium-grain rice
  • 2 C chicken stock
  • ⅓ C red roasted pepper, cut into strips
Instructions
  1. In a medium-size pot or caldero, heat EVOO.
  2. Add Sazon, Adobo, garlic, tomato sauce, green pepper, recaito, olives, capers, and onion powder.
  3. Saute over medium heat for two minutes, stirring frequently.
  4. Add chicken stock and bring to a boil.
  5. Stir in rice.
  6. Return to boiling, stirring frequently.
  7. Add chicken.
  8. Lower heat; allow rice to simmer slowly until tender.
  9. Add red pepper strips.

 

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Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

August, the summer’s last messenger of misery, is a hollow actor. - Henry Rollins

LOW CARB CHILI

Recently, someone asked me if I had any low-carb recipes to post.  I knew that within this library of cookbooks I could find something, and if all else fails, old recipes can always be changed.  I’m going to try to start posting at least one low-carb recipe a week (key word: TRY).  It wouldn’t hurt us to eat a little healthier around here, so I welcome the challenge.  While I’m doing this, I’m going to look at going back to a lower fat menu as well.  Low carbs will help us lose weight, and because of my family’s coronary history, it would be nice if we slowed down on clogging the ol’ arteries. I’m not saying we’ll change our entire diet or my entire blog, but even the occasional change will help a bit.  Hopefully this new leaf will last longer than the time I tried vegetarianism.  I think I made it 24 hours. 

I found this recipe in a Weight Watchers cookbook left over from one of my good intentions a few years ago. As usual, I made a few changes.  Some were necessary because of what I had vs. what their recipe called for, and some were just because it suited me.  And I omitted the carrots (yes, I said carrots!) from their recipe because I believe that putting carrots in chili is culinary blasphemy.  If you want the carrots, feel free to put them back in.  Just don’t tell me about it.   : )

The changes I made didn’t make a huge difference in the calories/carbs/fat per serving, and I didn’t worry about the fiber, protein, sodium, or cholesterol count.  One change at a time…..

LOW CARB CHILI

adapted from “The Weight Watchers Complete Cookbook & Program Basics, 1994

Serves 4

1 Tbsp + 1 tsp extra virgin olive oil
1 c onions, diced
1/4 c green bell pepper, diced
2 cloves garlic, diced
1/4 tsp jalapeno pepper, minced, no seeds
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano, dried
1 tsp Goya® Adobo con pimiento
pinch of salt
black pepper to taste
2 lean cubed steaks, chopped into small chunks
1 – 14 oz. diced tomatoes
1 – 32 oz. pinto beans
1/4 c water
1/4 c cilantro, chopped
In cast iron skillet, heat oil on medium heat.  Add onions, garlic, bell pepper, and jalapeno.  Cook over medium heat, stirring occasionally about 10 minutes.  Add seasonings and cook additional 5 minutes, continuing to stir.  Add beef, breaking up with wooden spoon while stirring.  Cook until meat is browned.  Add mixture to large saucepan.  Pour in tomatoes, beans, and water.  Bring to a boil.  Lower heat and allow to simmer 30 minutes.  Stir in cilantro and serve immediately.

 Each serving:  35g Carbohydrates

MUSIC TO COOK BY
Until next time, Happy Cooking!  : )

Take care of your body. It’s the only place you have to live. – Jim Rohn

PUERTO RICAN POT ROAST (CARNE MECHADA)

Don’t you just love comfort foods?  It’s that time of the year when people start setting the table with mashed potatoes, macaroni and cheese, or soup.  All of those things are good, but oh!  a good pot roast.  At least, that’s it for me.  But not some ol’ bland, dry pot roast with little or no seasoning.   How about what I consider to be Puerto Rican style pot roast?  There are different versions out there; here is mine.  And BTW, I used the slow cooker.  Did you think I would do anything else?  : )

PUERTO RICAN POT ROAST (CARNE MECHADA)

2-3 lb beef roast
Adobo, to taste
Vegetable oil
1 Tbsp GOYA® Recaito
2 green bell peppers, sliced into strips
1 onion, sliced into strips
1 tomato, chopped
1 packet GOYA® Sazon
1-8 oz. GOYA® Spanish-style tomato sauce
1 c beef broth
4 c cooked white rice

Pouring enough vegetable oil to cover bottom of cast-iron skillet, heat to medium.  Add Recaito and stir 1 minute.  Season roast liberally with Adobo.  Place in skillet and brown evenly on all sides.  Remove roast to slow cooker and cook on low setting.  Pour packet of Sazon over roast.  Add peppers and onion to skillet and cook on low heat 15 minutes, stirring frequently.  Pour contents of skillet over roast, add tomato sauce and beef broth and cook on low for 7 hours.  Stir broth mixture and add tomato chunks.  Cook on low an additional hour.  Remove roast from slow cooker and set on cooking board to cool 1-2 minutes.  Slice roast and arrange on white rice.  Place vegetables around roast slices.  Serve additional broth on side.





MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

Be careful of the words you say. Keep them soft & sweet, Because you never know, from day to day, which ones you’ll have to eat. -K.McCarthy 

CONTACT ME 






Very Good Recipes – Kingdom of Puerto Rican Recipes




Very Good Recipes – Kingdom of Slow Cooker Recipes

TAGS: Puerto Rican Slow Cooker

SLOW COOKER RED BEANS & RICE (ARROZ Y FRIJOLES ROJO)

During the time that I wasn’t writing, I was on a Cajun kick, so my next few posts may reflect that.  Of course, here in Florida, we don’t have autumn as they do in the Northern states, but my tastebuds are still on Kentucky time.  This time of the year, I start looking for those “cold weather” comfort foods, even though our air conditioner is still on.

One of the recipes I have been cooking lately is Slow Cooker Red Beans & Rice.  I still love that slow cooker!  : )  Unlike most slow cooker recipes, I do this one in stages, so it’s not exactly a “Fix it and Forget it” food.  It tastes great, though.

SLOW COOKER RED BEANS & RICE




Ingredients


2 cups dried red beans
7 cups water, divided
1 smoked ham hocks
1/2 large onion, chopped
3 cloves minced garlic
1/2 teaspoon McCormick® Perfect Pinch® Cajun Seasoning     
1/2  tomato, chopped
1/4 green pepper, chopped
1 teaspoon kosher salt
Black pepper to taste


Directions

Rinse beans.  Soak overnight in 4 cups water. Drain and rinse beans, discarding liquid. Put beans in slow cooker; add the ham hock, onion, garlic, green pepper, Cajun seasoning and 3 cups water.  Stir in the tomato, pepper and salt.   Cover and cook on low for 8 hours. Serve with white rice.



Yield: 6 servings.

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

“To wear your heart on your sleeve isn’t a very good plan; you should wear it inside, where it functions best.” – Margaret Thatcher

CONTACT ME 

Very Good Recipes – Kingdom of Slow Cooker Recipes

TAGS: Slow Cooker