Sunday, September 30, 2012

Chicken Cacciatore

Ingredients:
1/2 tsp. pepper
1 tsp. garlic
1 tsp. marjoram leaves
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1/4 c. Flour
1 tsp. salt
1 lb. cubed chicken
3 tbsp. olive oil
8 oz. mushrooms
1 onion chopped
1 bell pepper sliced
1 can diced tomatoes, undrained
8 oz. tomato sauce

Directions:
1.  Mix flour, salt, pepper.  Coat chicken.
2.  Heat 2 tbsp. oil in skillet.   Cook chicken.  Remove from skillet.  Heat remaining oil.  Cook mushrooms, onion, and pepper.
3.  Stir in remaining ingredients and spices.  Bring to boil.  Return chicken to pot.  Reduce heat and cook covered, 5 minutes or until chicken is heated through.  Serve over pasta.

Saturday, September 8, 2012

Rotel Cups


Ingredients:

2 pkg. filo pastry cups – thawed
1 Can rotel drained (almost all the way)
1 bag hormel bacon bits
1 cup shredded swiss
1 cup Mayo (I prefer Dukes)

Directions:
1.  Preheat oven to 350
2.  Mix all ingredients together and spoon into cups.
3.  Bake for 15 minutes, until cups are browning.
Enjoy!

Mixture can also be made ahead of time and spooned into cups when ready to eat.