Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I am hard at work on recipes for my next cookbook. Here are some new ones for you.
Hawaiian Style Chili in a Crockpot
15 ounces pineapple chunks - drained
1 pound Polish sausage - sliced
1 pound lean ground beef
1 medium onion - diced
2 cloves garlic - minced
32 ounces low sodium kidney beans - drained
14 1/2 ounces diced tomatoes with green peppers - drained
4 ounces diced green chilies - drained
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
1 large bay leaf
1 teaspoon dried oregano
1/2 teaspoon ground cumin
8 ounces no salt added tomato sauce
1 cup red wine or tomato juice
Put the sausage and beef in the crockpot. Add the remaining ingredients.
Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
Remove the bay leaf before serving.
Makes 6 servings
Tex Mex Chopped Chicken Salad
2 cups cooked chicken breasts - diced
1 medium jalapeño pepper - seeded and minced
4 large green onions - sliced
2 tablespoons pimentos - diced
1 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
2 teaspoons chili powder
In a medium bowl add the chicken, jalapeño, green onions and pimentos. Mix well.
In a small bowl add the mayonnaise, Dijon mustard, salt, pepper and chili powder. Mix well.
Add the dressing to the chicken and mix well.
Makes 6servings
Spaghetti with Shrimp and Cherry Tomatoes
1 pound shrimp
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
2 tablespoons butter
8 ounces spaghetti - cooked
1 small onion - minced
1 large clove garlic - minced
16 ounces cherry tomatoes - halved
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1/2 cup red wine or tomato juice
1 teaspoon Italian seasoning
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/8 teaspoon crushed red pepper flakes
1 cup mozzarella cheese - shredded
In a small bowl mix the salt, pepper and Old Bay Seasoning. Add the shrimp and toss to coat. Let sit for 10 minutes.
In a large skillet over medium heat melt the butter. Add the shrimp and onions and cook until the shrimp turns pink and the onions soften.
Add the garlic, tomato paste, and crushed red pepper flakes. Mix well.
Add the tomato sauce, tomatoes, wine, Italian seasoning, salt and pepper. Heat to boiling.
Reduce the heat to low and simmer for 30 minutes.
Serve with sauce over the spaghetti and topped with cheese.
Makes 6 servings
Chicken Lo Mein
1 pound skinless, boneless chicken breasts
Marinade:
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
1/4 teaspoon white pepper
1 tablespoon sherry or rice wine
Vegetables:
1 tablespoon fresh ginger root - julienned
4 ounces mushroom caps - sliced
5 ounces bamboo shoots -
sliced
1 medium shallot - sliced thin
2 cloves garlic- minced fine
2 large green onions - sliced thin
1 cup fresh snow peas
Sauce:
1 teaspoon cornstarch
1/3 cup low sodium beef broth
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
1/2 teaspoon sesame oil
8 ounces egg noodles - thinly sliced
Seasoning for Noodles:
1 teaspoon sesame oil
2 tablespoons low sodium soy sauce
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame seeds
3 tablespoons vegetable oil
Make the noodles accordingly to package instructions. Drain and place in a large bowl. Add the seasoning and stir to coat well.
Slice the chicken into strips and then bite size pieces. Mix the cornstarch, soy sauce, white pepper and sherry together in a Ziplock bag. Add the chicken and shake to cover. Let marinate for 30 minutes.
Add 2 tablespoons of oil to a wok or large skillet and heat to shimmering. Add the chicken in batches and stir fry until browned and reaches 175°F internally. Remove and set aside.
Add the remaining oil to the wok and stir fry all the vegetables for 3 minutes or until tender crisp. Push aside.
Pour the sauce into the middle of the pan and heat to boiling. Let boil for 3 minutes.
Add the chicken back in and stir to combine.
Serve over noodles.
Makes 6 servings
Southern Tomato Cracker Salad
5 medium ripe tomatoes
1 cup mayonnaise
1 sleeve saltine crackers
4 large green onions
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
In a medium bowl dice the tomatoes.
Break up the saltines and add to the tomatoes. Add the green onions.
Add the mayonnaise, salt and pepper together and mix well.
Add the dressing to the tomatoes and mix well.
Makes 4 servings
