Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: tomato (Page 3 of 9)

One Skillet Chicken and Black Beans

Recipe Source: drgourmet.com

Ingredients:

1 tsp. grapeseed oil
2 cloves garlic (minced)
2 ribs celery (diced)
1 large onion (diced)
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 cup dark beer
1/4 tsp. salt
to taste fresh ground black pepper
2 Tbsp. tomato paste
1 Tbsp. pure maple syrup
1/4 tsp. pure vanilla extract
1 – 15 ounce can no salt added black beans
6 ounces skinless, boneless chicken breast (cubed)
2 ounces low-fat Monterey jack cheese (grated)

Directions:

Preheat the oven to 350°F.

Place the grapeseed oil in a large skillet over medium heat. Add the garlic, celery and onion and cook, stirring frequently, for about 10 minutes until the onions begin to soften.

Add the cumin, cayenne, beer, salt, pepper, tomato paste, maple syrup vanilla extract and black beans. Cook, stirring frequently, for about 10 minutes. Add the chicken and cook for another five minutes.

Divide the chicken and black bean mixture into two au gratin dishes. Top with the grated jack cheese and place the dishes in the oven.

Cook for about 3 – 5 minutes until the cheese is melted and beginning to brown on top.

Nicki’s Notes:

I made mine in an iron skillet and put that straight into the oven after topping with cheese. I also used olive oil in the absence of grapeseed oil.

Western Casserole

Recipe Source: Cookingfor7 / recipezaar.com

Prep/Cooking Time: 1¼ hours

Ingredients:

1 lb cooked lean ground beef, seasoned with taco seasoning
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can ranch style beans
8 ounces tomato sauce
3/4 cup Minute Rice, uncooked
1 1/2 cups shredded cheddar cheese, divided

Directions:

If cooking right away, pre-heat oven to 350°F.

Combine all ingredients except 1/2 cup cheese in a large casserole dish and bake for 45 minutes.

Sprinkle with remaining cheese and bake for another 15 minutes.

Nicki’s Notes:

If you are like I am, and prefer not to use “instant” rice products (like Minute Rice), simply cook your rice beforehand until about 3/4 of the way done and then add to casserole and follow the rest of the instructions.

Also, with the seasoning, I use anywhere from 1/2 to a whole packet per pound of beef.

Genuine Creole Jambalaya

Recipe Source: Ruby Williams

Ingredients:

2 tablespoons butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 clove garlic, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can beef broth,
10 1/2 ounces water
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined

Directions:

Melt the butter in a Dutch oven. Add the onion, celery, green pepper, parsley. and garlic. Cover and cook until tender. Add the ham, tomatoes, broth, water, rice, sugar, thyme, chili powder, and pepper. Cover and simmer until the rice is tender, about 25 minutes. Add the shrimp, and simmer until the shrimp are cooked through, about 10 minutes.

Yield: 6 to 8 servings

Tips: Add some hot sauce for extra heat. Smoked sausage is a great substitute for ham.

Touchdown Taco Dip

Recipe Source: Pamela Shank

Ingredients:

2 pounds ground beef
1 (14-ounce) can refried beans
1 (1 1/4-ounce) package taco seasoning mix
1/4 cup water
2 cups shredded Cheddar cheese
1 (16-ounce) container sour cream
1 (16-ounce) jar salsa
2 cups shredded lettuce
1 large tomato, diced
4 green onions, chopped
2 cups shredded Mexican-style cheese
Large bag of corn chips

Directions:

In a large skillet, brown ground beef; drain. Add refried beans, taco seasoning and water. Stir well and cook over over low heat until heated through.

Spread mixture in a 13-by-9-inch baking dish. Sprinkle Cheddar cheese on top. Cover with sour cream. Pour salsa over sour scream. Cover with shredded lettuce, tomato, green onions and Mexican-style cheese.

Serve with corn chips to dip.

Corn Bread Taco Bake

Recipe Source: Bettie Wedlock

Ingredients:

1 pound ground beef
1 package taco seasoning
1/2 cup water
1 12-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1 8-ounce can tomato sauce
1 8 1/2-ounce package corn muffin mix
1 2.8-ounce can french fried onions
1/3 cup shredded sharp cheese

Directions:

Preheat oven to 400 degrees. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2 to 3 minutes.

Serves 6.

Tip: Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor.

Chicken Salad Tacos

Recipe Source: Beth McCullough

Ingredients:

1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons taco seasoning
1 whole cooked chicken breast, chopped
6 taco shells

Directions:

In a small bowl, combine mayonnaise, sour cream, cilantro, lime juice, and taco seasoning. Stir in chicken. Chill up to 24 hours. Serve in warm taco shells. Makes 2 to 4 servings.

Tips: Top these tasty tacos with chopped tomato, onions, olives or shredded cheese.

Pasta with Garbanzo Beans

Recipe Source: Teresa Mourad

Ingredients:

1 pound fusilli or gemelli pasta
1/2 cup olive oil
2 cloves garlic, minced
1 16-ounce can garbanzo beans, drained
1 15-ounce can diced tomatoes
2-3 tablespoons fresh basil, chopped
1/2 cup Parmesan cheese, grated

Directions:

Prepare pasta according to package instructions, making sure not to overcook. When pasta is almost done, sauté garlic in olive oil in a separate saucepan. Stir tomatoes and beans into the oil and heat through. The pasta should be done at the same time the other ingredients are hot. Toss them together with the cheese and basil. Season to taste. Serves 4 to 6.

Tips: Great northern or black beans can be used in place of the garbanzos. Add sliced red and green peppers to the vegetable mixture for a colorful flair.

Cincinnati Chili

Recipe Source: Jean Kressy, “Relish the American Table,” February 19, 2006 (relishmag.com)

Ingredients:

3/4 pound ground lean beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can lower-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
6 ounces uncooked spaghetti, cooked according to package directions (3 cups cooked)
1 (15-ounce) can red kidney beans, heated
Chopped onion
1/2 cup shredded Cheddar cheese

Directions:

Crumble beef into a large nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.

Stir occasionally and add more water as necessary to make consistency of a meat sauce.

Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.

Serves 4.

Corn and Salsa Chicken Packets

Recipe Source: Sica / recipezaar.com

Prep/Cooking Time: 35 min

Ingredients:

4 boneless skinless chicken breasts
4 sheets heavy duty aluminum foil(12-inch x18-inch ea)
2 cups frozen whole kernel corn(can use canned corn)
1/2 cup fresh tomatoes, chopped
1/2 cup thick & chunky salsa
1 cup cheddar cheese, shredded

Directions:

Preheat oven to 450. Center chicken breast on each foil sheet.

Top with vegetables. Spoon salsa evenly over chicken and vegetables.

Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.

Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).

Place contents of packet into individual serving plates. Sprinkle with cheese.

Penne in Vodka Cream

Recipe Source: Dawn / allrecipes.com

Prep/Cooking Time: 30 Min

Ingredients:

1 pound penne pasta
1/2 cup butter
3/4 cup vodka
1/2 teaspoon dried red pepper flakes
1/4 teaspoon Worcestershire sauce
8 ounces tomato sauce
1/2 (6 ounce) can tomato paste
1 cup heavy cream
salt and pepper to taste
1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large saucepan melt butter over medium low heat; add vodka, red pepper flakes and Worcestershire sauce. Stir well and simmer for 5 minutes.

Blend in tomato sauce, tomato paste and cream; increase heat to bring to a boil. Simmer for 5 minutes or until sauce has slightly thickened; season with salt and pepper to taste.

Reduce heat to very low and stir in cheese; add cooked pasta and more cheese, if desired. Serve.

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