Last week of 2010

I wasn't able to post this earlier, but here are this weeks recipes.

Monday - Roman-style Chicken

Wednesday - Peach Pork Picante

Friday - Beef tips

Roman-style Chicken

Ingredients

4 skinless chicken breast halves,

1/2 teaspoon salt, plus 1 teaspoon

1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1/2 cup chicken stock

2 tablespoons capers

1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

In a heavy, large skillet, heat the olive oil over medium heat.

When the oil is hot, cook the chicken until browned on both sides.

Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto

and cook until the peppers have browned and the prosciutto is crisp,

about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes,

wine, and herbs. Using a wooden spoon, scrape the browned bits off the

bottom of the pan. Return the chicken to the pan, add the stock, and bring

the mixture to a boil. Reduce the heat and simmer, covered, until the

chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve.

If making ahead of time, transfer the chicken and sauce to a storage container, cool,

and refrigerate. The next day, reheat the chicken to a simmer over medium heat.

Stir in the capers and the parsley and serve.

Peach Pork Picante

INGREDIENTS:

1 pound boneless pork loin, cubed

1 (1 ounce) package taco seasoning mix

1 cup salsa

4 tablespoons peach preserves

DIRECTIONS:

1. Season pork with taco seasoning. Heat oil in

a large skillet over medium high heat.

Add seasoned pork and saute until browned, 5 to 7 minutes.

Add salsa and peach preserves and mix well.

Cover skillet and reduce heat.

Let simmer gently for about 10 minutes and serve.

Or

1. Dump all ingredients into a crockpot

2. Stir

3. Cook on low for 6-8hrs

Serve over Egg Noodles

Beef Tips

INGREDIENTS:

3 tablespoons vegetable oil

1 onion, chopped

2 pounds cubed beef stew meat

2 cups water

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground black pepper

1 (.75 ounce) packet dry brown gravy

mix

1 cup water

DIRECTIONS:

1. In a large skillet heat oil over high heat. Saute the onion until almost translucent.

2. Add the stew meat and cook on high heat until

meat is browned on all sides; about 3 to 5 minutes.

3. Pour 2 cups water, soy sauce, and Worcestershire

sauce into the skillet. Stir in garlic powder, salt and pepper.

Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.

4. Meanwhile combine the gravy mix with 1 cup water.

Mix thoroughly and stir into the meat mixture. Bring to a

boil stirring frequently until slightly thickened.

Or

1. In a large skillet heat oil over high heat. Saute the onion until almost translucent.

2. Add the stew meat and cook on high heat until

meat is browned on all sides; about 3 to 5 minutes.

3. Add all ingredients into Crockpot

4. Cook on low for 6-8hrs

Serve over Egg Noodles or rice