Week of April 20, 2014

Sun - Easter (out of town) see Easter Menu
Mon -Potato and Zuchini Fritta (Food Network)
Tue - Mariners Game!
Wed - Steak Chili 

Fritta

Thur - Chicken Cacciatore
Fri - Chili Dogs

Steak Chili

1 lb steak or stew meat, diced in 1 inch peices

1 can 16 oz refried or pinto beans

1 15.5 oz can Kidney beans

1 14 oz cans crushed tomatoes with juice (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1 cup beef broth

1 cup bell peppers, mixed colors if desired

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large pot, brown beef. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add broth to deglaze pan. Scape up any bits on bottom. Add beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Return beef. Simmer on low (or bake in 350F oven) until meat is tender. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Chicken Cacciatore

4 chicken breast halves (bone in, skin on)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook for 5 minutes or until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth. 

Chili Dogs
4 cups chili or 2 cans chili
4 hot dogs
4 hot dog buns
2 cups shredded cheddar cheese
1/2 diced onion
Use left over chili, heat on stove top until hot.
Cook hot dogs according to package directions, or your favorite method (if not grilling, we like using the George Foreman Grill to get them crispy).
Warm buns in oven or toaster oven.
To assemble: set hot dog on bun, cover with a scoop of chili (about a cup). Top with shredded cheese, chopped fresh onions if desired.