Category Archives: Vegetables

recipes and techniques and tips for preparing and cooking of all kinds of vegetables

Balsamic Chicken and Peppers

 

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Balsamic Chicken and Peppers

 

 

 

 

 

 

Balsamic Chicken and Peppers

A variety of different colored peppers were on sale this week, so I needed an interesting way to use them up.  Balsamic Chicken and Peppers is a fairly simple recipe with great flavor and would be just as good with one color of pepper, but the multicolored approach does add “eye appeal”.

Ingredients for Balsamic Chicken and Peppers
  1. 2 Chicken breasts, butterflied and pounded thin
  2. ¼-½ cup all purpose flour
  3. 2 Tbs garlic salt
  4. 1 Tbs pepper
  5. 2-3 Tbs butter
  6. 2-3 Tbs cooking oil
  7. 3 Peppers,1 green, 1 red, 1 yellow
  8. 1 medium onion thinly sliced
  9. 3-4 garlic cloves chopped
  10. ½ cup chicken stock
  11. ¼ cup white wine
  12. 4-5 Tbs Balsamic Vinegar
Directions for Balsamic Chicken and Peppers

Place the flour garlic salt and pepper in a wide bowl or plate and combine.

In a large sauté pan place the butter and oil and bring up to medium heat.

Dredge the chicken in the flour and pat off any excess then place into the pan and lightly brown on both sides.  Once browned place on a plate in a 250º oven to keep warm.

Place the peppers and onion into the sauté pan and cook until the peppers begin to soften and the onion is translucent.  Add the garlic and cook for a few minutes more.

Add the chicken stock and wine and bring heat up to medium high and reduce the stock by ½.

Once reduced add the balsamic vinegar stir to combine.  Place the chicken back into the pan with any juices, cover the chicken with the peppers, lower the heat to medium, cover the pan and cook for 5-10 minutes more until the chicken is completely cooked.

place chicken back into the pan and cover with the peppers
place chicken back into the pan and cover with the peppers

 

 

 

 

 

 

Serve with rice on the side.

 

Here are a few items to help make this recipe:
https://www.amazon.com/Cuisinart-622-36H-Classic-Nonstick-Hard-Anodized/dp/B0017QHWHA/ref=as_li_ss_tl?ie=UTF8&qid=1488726089&sr=8-2-fkmr1&keywords=calphalon+large+14:+saute+pan+with+lid&linkCode=ll1&tag=rantsravesa06-20&linkId=f03d13089c4235b5ee85e32a2da00329
https://www.amazon.com/Colavita-Balsamic-Vinegar-Modena-Ounce/dp/B00IY5HREA/ref=as_li_ss_tl?s=grocery&ie=UTF8&qid=1488726213&sr=1-27&keywords=balsamic+vinegar&th=1&linkCode=ll1&tag=rantsravesa06-20&linkId=1528e88e9e7885b16ca85d669c7dc55b

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Silly people, it’s CHICKEN, nothing needs to be done, but cook it!  Lucky for me a few pieces cooked for me plain, 5 paws for chicken but you can keep the accoutrements.

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

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Red Beans and Rice

Red Beans and Rice
Red Beans and Rice

 

 

 

 

 

Red Beans and Rice

Before all you “Laissez les bons temps rouler” fanatics get your Mardi Gras beads in a knot- this Red Beans and Rice recipe is not a traditional one.  This simply my version of the dish.

Red beans and I don’t get along too well, so I have to limit the amount I put in the recipe.  When I made this particular batch, yellow and red peppers were on sale so I thought they would make a colorful addition to the presentation.  The traditional way is with Andouille sausage, but in this recipe I substituted sweet Italian.  It’s only a recipe feel free to add or subtract to it as you want there are no red beans and rice police to stop you.

I don’t combine my vegetables and the rice, I like to serve them “over” the rice but again it’s up to you if you want to mix it all together or not.

As for the sour cream, any “hot” pepper like jalapeño has as it heat producer capsaicin which is an alkaloid.  To offset the heat, milk products have casein which when it comes in contact with the capsaicin on your tongue binds with it neutralizes it and helps it wash away.  Gee I wish I had paid more attention in chemistry class in H.S. ! Who knew it would come in handy later on?  Sorry Mr. Trienklein!

Ingredients for Red Beans and Rice
  1. 1 -3 cans Red Beans drained and rinsed
  2. 1 large onion diced
  3. 2-3 bell peppers diced
  4. 2-3 cloves of garlic minced
  5. 1-2 #’s sausage
  6. 1 large or 2 small  jalapeño peppers finely chopped seeds removed
  7. 2 Tbsps chili powder
  8. 2 tsp each salt & pepper 
  9. juice of 2 limes
  10. Rice fully cooked
  11. parsley for garnish
  12. sour cream(optional)

Directions for Red Beans and Rice

In a large sauté pan begin to cook the sausage, once they begin to lighlty brown remove one at a time and cut into coins- cooking them slightly makes them much easier to cut.  Continue to cook until they are fairly well browned.

Once browned remove the sausage from the pan and set aside.  Now add the onion, peppers, garlic, jalapeño and cooked until all are softened.  Now add the chili powder juice of the limes and the salt and pepper.  Stir all to combine well, then add back in the sausage cover and allow to come up to heat.  Just before serving add the beans and allow enough time for them to heat up.

Serve over the rice, garnish plate with parsley and top with sour cream.

here are a few items to help make this recipe:
https://www.amazon.com/ZWILLING-J-Henckels-Piece/dp/B011S6A7R0/ref=as_li_ss_tl?ie=UTF8&qid=1466013321&sr=8-2&keywords=henckel+4+four+STAR+KNiVES&linkCode=ll1&tag=rantsravesa06-20&linkId=c7a5cef2d17e1da85e6e35cc9a37561e
https://www.amazon.com/Calphalon-Contemporary-Hard-Anodized-Aluminum-Nonstick/dp/B00DE1CEJC/ref=as_li_ss_tl?ie=UTF8&qid=1466013366&sr=8-4&keywords=large+saute+pan&linkCode=ll1&tag=rantsravesa06-20&linkId=168b330a5aec22a09868fd4687eb9120

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Not a whole lot going on here to impress a S.A.P.P. the only thing I like is the sausage and a little rice let’s hope tomorrow night is more impressive!

 

 

Red Beans and Rice

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Red Beans and Rice

Ingredients

  1. 1 -3 cans Red Beans drained and rinsed
  2. 1 large onion diced
  3. 2-3 bell peppers diced
  4. 2-3 cloves of garlic minced
  5. 1-2 #'s sausage
  6. 1 large or 2 small jalapeño peppers finely chopped seeds removed
  7. 2 Tbsps chili powder
  8. 2 tsp each salt & pepper
  9. juice of 2 limes
  10. Rice fully cooked
  11. parsley for garnish
  12. sour cream(optional)

Instructions

  1. In a large sauté pan begin to cook the sausage, once they begin to lighlty brown remove one at a time and cut into coins- cooking them slightly makes them much easier to cut. Continue to cook until they are fairly well browned.
  2. Once browned remove the sausage from the pan and set aside. Now add the onion, peppers, garlic, jalapeño and cooked until all are softened. Now add the chili powder juice of the limes and the salt and pepper. Stir all to combine well, then add back in the sausage cover and allow to come up to heat. Just before serving add the beans and allow enough time for them to heat up.
  3. Serve over the rice, garnish plate with parsley and top with sour cream.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/red-beans-and-rice/

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

 

 

 

Stuffed Mushrooms

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms

This is another is a small series of my favorite appetizer, the stuffed mushroom.  This recipe is for large cap mushrooms about 10 to a pound.  If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.

Ingredients for Stuffed Mushrooms

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 – 10 crushed saltines crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Directions for Stuffed Mushrooms

Carefully remove the stems from the mushrooms.  Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.

In the processor now finely chop the saltines and once done remove to a bowl.

Clean by brushing the mushroom caps and lightly cover in Olive oil.  Set aside.

In a frying pan brown the sausage.  Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.

Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients.  If the mixture is too dry to form  a ball add a little more Olive oil.

Using a scoop or teaspoon  stuff the caps with the bread mixture. Place the finished caps into a baking pan.

When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.

Serving suggestions:

For a main course serve with Hollandaise.

 

Here are a few items to help with this recipe:
http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37
http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Again with the vegetable stuff in my sausage, I don’t get it?

 

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 - 10 crushed saltine crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Instructions

  1. Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
  2. In the processor now finely chop the saltines and once done remove to a bowl.
  3. Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
  4. In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
  5. Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
  6. Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
  7. When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.rantsravesandrecipes.com/stuffed-mushrooms/

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved