Serve this saucy dish over polenta or pasta. Transform leftovers into soup: Shred the chicken, and place in a pot with sauce. Add unsalted chicken stock, diced zucchini, and diced carrots; simmer until veggies are tender. Ingredients 1/2 cup all-purpose flour 8 skinless, boneless chicken thighs (about 2 pounds) 1 tablespoon olive oil 3 cups […]
Hurricane Katrina and a subsequent oil spill off the coast of Louisiana renewed appreciation for our region’s seafood. This stew shows off its incomparable flavors, colors, and beauty. Ingredients 1 1/2 pounds unpeeled, medium-size raw shrimp 2 celery ribs 1 large sweet onion 2 qt. reduced-sodium fat-free chicken broth 12 ounces andouille sausage, cut into […]
Lettuce wraps make for a fresh burst of crunch and flavor, or spoon the stir-fry over rice. Look for fish sauce in your grocery store’s Asian foods section. Ingredients 4 teaspoons canola oil, divided 1/2 cup minced shallots 1/2 cup thinly sliced red bell pepper 4 teaspoons minced fresh garlic 1 pound ground chicken 2 […]
Using the broiler lets you enjoy the taste of kebabs year-round; they are also great cooked on the grill. Serve over rice. Ingredients 1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes 8 (1-inch) pieces yellow bell pepper (about 1 pepper) 8 small mushrooms (about 4 ounces) 8 (1-inch) pieces green onions (about […]
Slightly spicy andouille sausage, shrimp, rice, and the cooking “trinity” of the Bayou—onion, celery, and bell pepper—give this regional dish its distinctive flavor. If you want to keep it mild, omit the additional ground red pepper from the rice mixture. Ingredients 1 1/2 teaspoons canola oil 6 ounces andouille sausage, chopped 1 cup chopped onion […]
Red bell peppers are the star vegetable in this stir-fry, a crisp, sweet counterpoint to the serrano chile heat. Use any vegetables you like, but keep it simple; one or two vegetables, plus the basil and chicken, are all you need. Ingredients 2 tablespoons hoisin sauce 1 tablespoon sugar 1 tablespoon water 1 tablespoon fish […]
Using the broiler lets you enjoy the taste of kebabs year-round; they are also great cooked on the grill. Serve over rice. Ingredients 1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes 8 (1-inch) pieces yellow bell pepper (about 1 pepper) 8 small mushrooms (about 4 ounces) 8 (1-inch) pieces green onions (about […]
Ingredients 1 tablespoon olive oil 1 onion (8 oz.), peeled and diced 1 green bell pepper, rinsed, stemmed, seeded, and diced 1 clove garlic, peeled and minced 3 pounds skinned chicken thighs 1 can (15 oz.) fat-skimmed chicken broth 1 can (14 1/2 oz.) Mexican-style stewed tomatoes 1 can (10 oz.) red enchilada sauce 1 […]
Bring restaurant-worthy crab cakes to the table in just 40 minutes tonight! We love the spice in our homemade rémoulade, but if you prefer a milder sauce, omit the red pepper. Ingredients Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 […]
Our Western Omelet delivers the classic diner-style overstuffed package brimming with bell peppers, ham, and cheese–perfect for a light breakfast, brunch, lunch, or dinner. Ingredients 1 tablespoon water 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 large eggs 1 tablespoon olive oil, divided 1/2 cup (1-inch) slices onion 1/3 cup (1-inch) slices red […]