Getting back on track around the house here...finally...it's only Friday...after a long weekend away with my sister creating in my Summer Art Journal and Fantasy Folded Altered Book. Now I'm playing catch up with my recipe book for my sons and I have a couple of additions for them to add today.
First up is Chicken Picante which is an "altered" version of an original recipe that I found in a magazine advertising "Pork...the other white meat"...remember those adds...think they are still happening. Anyhow...since we have been trying to eat healthier around here by eating organic and whole foods, my husband and I adapted the orignal Pork version accordingly. Don't worry I'm still including the orginal Pork version because here in the south we have the best Port Loin and it is a nice alternative and very inexpensive here to serve a family.
Chicken Picante
GATHER YOUR INGREDIENTS:
4 Chicken Breasts; skinned and boned and cut into cubes (about two pounds)
1 pkg. Taco Seasoning Mix (mild or hot; up to you) (McCormick’s brand preferred here)
¼ cup Olive Oil
1 can 15 ¼ ozs. organic Black Beans
(juice drained)
1 can 20 ozs. Pineapple
(crushed or tidbits) in its own juice
1 jar 16 ozs. organic Picante Sauce
(mild or hot: up to you)
Serve with cooked white or brown rice or with corn chips.
Combine cubed chicken breasts in plastic bag with taco seasoning shaking until coated.
Heat olive oil in large, deep skillet or dutch oven, till oil is almost smoking.
In skillet, brown cubed chicken breasts, turning and browning all sides; should take about 10 minutes.
Add can of beans, can of pineapple with juices and jar of Picante sauce; stir into skillet.
Cover and simmer for 15 minutes until tender.
Serve as stew in bowl all by itself with corn chips to dip with or over rice; makes six to eight servings.
Try to find organic when you can and canned foods with little or no preservatives to keep this dish healthy.
Brown the Taco Seasoning coated cubed chicken in the olive oil in a deep skillet or dutch oven. Boy would I have love to win this pot this week on The Pioneer Women Cooks' blog by Ree Drummond...she is so right when she says that if you have the right pots to cook in...then you'll enjoy it so much more. For now my Calpholon will have to do...don't have $300.00 for LeCrueset!
Next you add the Picante Sauce, Pineapple and Black beans and bring the pot to a slow boil; turn down the hit to simmer; cover and wait 15 minutes.
Ready to serve just like it is in a bowl with some crispy corn chips or over white or brown rice.
Leftover rice is great...just remember that the refrigerator sucks the moisture out of all leftovers...can't stop it...we all love our "frost free" appliances...but our leftovers do not! So just add a tablespoon of liquid...can be water, broth and/or butter to plump up the rice while heating it up. Otherwise you'll just be drying it up even more when you put it in a pan to re-heat it...or microwave (if you must)...lol...hate microwaves :{
Now for the original recipe...as promised!
Peachy Pork Picante
INGREDIENTS:
1 pound cubed boneless Pork Loin
1 pkg. Taco Seasoning Mix (mild or hot; up to you)
(McCormick’s brand preferred here)
1 tablespoon Oil
4 tablespoons Peach Preserves
1 jar 8 ozs. Salsa (mild or hot: up to you)
Serve with cooked white or brown rice
Combine cubed pork loin in plastic bag with taco seasoning; shaking until coated.
Heat oil in large skillet till oil is almost smoking.
In skillet, brown cubed pork loin, turning and browning all sides; should take about 10 minutes.
Add peach preserves first to skillet, stirring to mix well with the cooked pork loin. Add jar of Salsa; stir into skillet.
Cover and simmer for 15 minutes until tender.
Serve over rice; makes four servings.
See how well worn this original recipe is...as well as the file...I've had this little "photo book" turned recipe file for over ten years...it's so handy because it sits right on my kitchen counter, the recipe cards are covered in the plastic photo sleeves, and it's in a binder for easy access...I added tabs and sort the recipes by category. Great for me but hard to duplicate so that's why I'm working on a book for the boys...I will probably still use my "cards"...lol
comments welcome