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Easy Chicken Stuffed Peppers with Apples

November 6, 2009 By The Recipe Mom Leave a Comment
green-peppers

green-peppersWhat You Need:

4 green peppers
2 C ground chicken
1 C bread crumbs
1/4 C of onion, chopped
1 t mixed herbs
1/2 t of salt
1/4 t of pepper
1/2 C of ketchup
1 t Worcestershire sauce
2 C of water
4 cooking apples
1/4 C of honey
1 t cinnamon
12 baby red potatoes

How to Make It:

Remove the tops of the peppers and the seeds removed being careful not to cut through the pepper.
In a mixing bowl combine the chicken and bread crumbs.
Stir the onions, herbs, salt and pepper into the chicken mixture.
Mix in the ketchup and Worcestershire sauce well.
With the chicken mixture stuff the peppers 2/3 full.
Place the trivet into the cooker then add the water.
Remove the cores from the apples leaving the bottoms intact.
In a small bowl put the honey and cinnamon and stir until well blended.
Between the 4 apples spoon the honey mixture into the cored area.
Set the apples into a large custard dish and cover with foil.
Set the stuffed peppers onto the trivet in the cooker being careful they don’t touch the sides.
Arrange the potatoes around the peppers.
Lay the apple packet over the top of the peppers.
The cooker is quickly brought to high pressure and cook 5 minutes.
The pressure is released by running cold water over the cooker.

It is safe to open the pressure cooker when the pressure regulator has stopped moving and hissing. This ensures all the steam has been released. Never open the lid until all the pressure has been fully released.

Makes 4 servings

Filed Under: Chicken, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , , , ,

Potato and Pea Salad with Tarragon Vinaigrette

May 15, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 lb. tiny red potatoes, unpeeled and halved
1/2 C red onion, coarsely chopped
1 C of frozen petite peas
2 T of tarragon vinegar
2 t Dijon mustard
1/3 C extra virgin olive oil
2 T fresh tarragon, chopped
1/2 t salt
1/2 t pepper

How to Make It:

Fill a saucepan 2/3 full of water.
Place the potatoes in the pan being sure they are submerged.
Place the pan over high heat and bring the water to a boil.
Allow the potatoes to boil 12 minutes or until fork tender.
Drain the potatoes well and return them to the saucepan.
Stir the onions into the potatoes.
Put the peas into a small saucepan and just cover with water.
Place the pan over high heat and bring the water to a boil.
Cook the peas for 3 minutes or until they turn a bright green.
Drain the peas well then run under cool water.
Pour the vinegar into a small mixing bowl.
Whisk the mustard into the vinegar until well combined.
Pour the oil into the bowl and whisk again to incorporate.
Sprinkle in the tarragon, salt and pepper and whisk until blended in well.
Pour the dressing over the potatoes and onions.
Fold in the peas stirring gently until completely combined.

Makes 4 servings

It may be hard to find tarragon vinegar in your local grocery store. If it is not available white wine vinegar can be used in its place. 1/4 t of dried tarragon may be substituted for the fresh tarragon.

Filed Under: Mothers Day, Recipes, Side Dishes, Today's Kitchen Tagged With: , , , , , , , ,

Cheesy Red Potato and Chive Casserole

April 4, 2009 By The Recipe Mom Leave a Comment

What You Need:

2 T butter
1 onion, chopped
2 T flour
2 T of brown mustard
1 3/4 C of milk
1/2 (8 oz.) pkg. cream cheese
1 C Swiss cheese, shredded and divided
1 t chives
11/2 lb. red potatoes cut into thin wedges
1/2 C bagel chips, crushed
1 T of parsley

How to Make It:

Set the oven to 350 degrees and allow it to heat.
Use a cooking spray and lightly spray the bottom and sides of a rectangular baking pan then set aside.
Melt the butter in a skillet positioned over medium heat.
Add the onion and stirring frequently cook for 5 minutes or until tender.
Add the flour and whisk until the flour is completely moistened.
Whisk in the mustard well.
Stir in the milk and continue cooking until the sauce thickens, stirring frequently.
Adjust the heat to low and add the cream cheese whisking until smooth.
Put half of the Swiss cheese into the skillet and whisk until the cheese has completely melted.
Stir in the chives until completely incorporated into the sauce.
Place the potatoes into the prepared baking pan.
Pour the sauce over the potatoes and stir until well covered.
Spread the potatoes out evenly in the pan.
Cover the pan tightly with aluminum foil.
Bake in the preheated over for 55 minutes.
Stir the potatoes well then spread them out evenly in the pan again.
Sprinkle the top with the bagel chips.
Add the remaining Swiss cheese over the top of the entire casserole.
Return to the oven, uncovered, for 15 minutes or until the cheese melts.
Remove and allow the casserole to stand for 10 minutes.
Sprinkle the parsley over the entire casserole before serving.

Serves: 6

Filed Under: Recipes, Side Dishes Tagged With: , , , , ,