[bizi]

jeffs company's coming chicken!
This is not a heart healthy dish!!!!


chicken 1 1/2 pounds of boneless breasts(usually comes 4 to a pack) or tenders
1 can cream of chicken soup,
8 oz swiss cheese, slices 10-12
1 stick of butter
stove top stuffing mix chicken



spray pam on glass 13inch dish
lay out your chicken in the dish
cover chicken with 1/2 can of soup
then cover with 8 oz of swiss cheese, (10-12 slices)
spread ontop of the cheese half of the remaining soup(1/4 can)
( disgard 1/4 can of soup or save for later)
seperate pan, melt one stick of butter and mix in a package of stove top stuffing chicken flavored
Finally put this on top of the chicken.
350 preheated oven for 45 minutes.
it will come out very browned.
yummy!

bizi and jeff

[bizi]

New Orleans BBQ shrimp
(more like shrimp scampi)

1 t garlic powder
1 t onion powder
1 t dried basil ( fresh would be better!)
1/2 t dried thyme
1/4 t cayenne pepper
1/3 t paprika- hungarian
1 t black pepper fresh ground
1/2 c butter, salted
4 large cloves of garlic minced
3 T worcestershire sauce
1 pound raw shrimp peeled
1/4 c dark beer (I used guiness, think I would use a cream stout next time)

Mix all dry ingredients to gether and set aside.
melt butter in large skillet over low med heat and add garlic and
cook until fragrant about 1 minute.
Add shrimp and cook 2 minutes stiring to evenly cook the shrimp
mix in the spice mixture and cook another 2 minutes pour in the worcestershire sauce and beer and simmer another minute.

Immediately serve over 1/2 cup of rice....which is optional of course!
we used french bread to sop up the extra sauce!
serves 2-3 people

[Mari]

Originally Posted by bizi

jeffs company's coming chicken!
This is not a heart healthy dish!!!!


chicken 1 1/2 pounds of boneless breasts(usually comes 4 to a pack) or tenders
1 can cream of chicken soup,
8 oz swiss cheese, slices 10-12
1 stick of butter
stove top stuffing mix chicken



spray pam on glass 13inch dish
lay out your chicken in the dish
cover chicken with 1/2 can of soup
then cover with 8 oz of swiss cheese, (10-12 slices)
spread ontop of the cheese half of the remaining soup(1/4 can)
( disgard 1/4 can of soup or save for later)
seperate pan, melt one stick of butter and mix in a package of stove top stuffing chicken flavored
Finally put this on top of the chicken.
350 preheated oven for 45 minutes.
it will come out very browned.
yummy!

bizi and jeff

Dear Bizi,
I was amazed by this recipe and could not respond.
I've had my mother on my mind recently because of the visit in a few days. My mother has huge food anxieties.

For one thing, she steers away from all fat and would alter this recipe by deleting ingredients until all we had left was dried chicken breasts.

I think that it is wonderful that you and Jeff enjoy food -- both the cooking and the eating.

M.

[waves]

Garlicky Papricky Zucchini & Carrots

* vegan, dairy free and gluten free, provided the broth/bouillon you use respects these criteria.

Ingredients:

• 2 carrots
• 5 zucchini
• 1 1/2 tsp hot paprika, OR
• 1 tsp mild paprika and 1/2 tsp cayenne pepper
• 1 1/2 tsp garlic powder
• 1 tbsp vegetable broth in granules, or 2 crushed bouillon cubes *
• 1 tbsp olive oil

Tools:

• cutting board
• sharp knife
• large bowl
• 10 inch nonstick pan with cover
• spatula or non-abrasive spoon

Instructions:

1. Cut the carrots and zucchini into matchsticks
2. Place oil, paprika and garlic powder in non-stick pan, warm and blend well.
3. Add zucchini and carrot sticks, tossing until evenly coated with flavoring.
4. Cover completely and cook on minimum heat (sugg. use a small burner) for 10 mins, stirring occasionally. The vegs should not sizzle - they should cook in their own steam.
5. Sprinkle broth/bouillon over the veggies and blend.
6. Cover and cook an additional 10 mins or to desired tenderness, stirring and correcting moisture as needed.
   
   
   If the mix becomes too dry or starts to brown, correct with 1 tbsp water as often as needed. (You will need to do this only if the heat cannot be adjusted low enough).

serves 3-4. good with steamed rice or and as a side to poultry or pork.

[bizi]

this sounds good waves.
I have all of the ingrediants and left over rice from last nite too. This would be perfect as a side dish for fish as well.
bizi

[waves]

Ingredients:

• bell peppers[i], 1-4 any color you like or multicolor
• optional - olive oil
• optional - garlic, minced raw

Instructions:

1. Cut the bell peppers into triangular strips, about 1" at the widest point.
2. Soak the strips in a bowl of water with 1 tsp salt dissolved in it - this makes them more digestible. (optional)
3. Drain and place the peppers in a non-stick pan, cover, and set heat to the lowest setting possible.
4. Heat covered until they start to peel - about 1 hour - stirring from time to time, and replacing the moisture with a drizzle of water. It is ok if the skin browns a little. Once you know the heat settings well enough, aim to leave them undisturbed for at least 10-15 mins at a time. If you open the pan too often, they will not cook evenly because the steam won't build up. If you leave them too long, they can stick.
5. Peel them, if you wish, as you transfer them into a bowl or jar

Serve warm or cool, plain or with garlic and/or olive oil.

Leftovers can be kept for use on sandwiches or up to 5 days, if coated with olive oil and packed into a jar, with a 2mm layer of olive oil on top.

if you choose not to add the oil, or if you want to add minced garlic to the oil, you should not store them for longer than 3 days. the reason for this is that peppers without oil can mould more quickly, while garlic, even with oil, can develop botulinum.

[OhKay]

My Chili

1 lb. ground pork, turkey, or beef
1 medium bell pepper
1 medium onion (I use red)
1 poblano pepper (de-seeded)
2 garlic cloves (minced)
1 can dark red kidney beans (drained)
1 large can of crushed tomatoes
1 small can plain tomato paste
2 Tbsp. dark brown sugar
1 Tbsp. olive oil

Seasonings: Salt and pepper to taste, 1 tsp. ground cumin, 1 tbsp. chili powder, 1 tsp. crushed red pepper flakes, 1 tsp. oregano

In a large pot, over medium heat, sautee diced veggies in olive oil until soft. Add ground meat (season with salt and pepper) until browned, then add garlic. You can drain off the fat at this point, but I don't.

Remove pot from heat, lower burner temp to low, and add crushed tomatoes, tomato paste, beans, seasonings, and brown sugar. Stir to combine, cover, and return to burner.

Stir occasionally, and taste for desirable seasoning. Let simmer as long as you'd like- at least an hour. Remove the pot from the burner and let set for at least 15 minutes prior to serving.

[Mari]

1. Barberry Chicken and Saffron Rice
2. Cucumber-cilantro-garlic-yogurt

My hubby cooked a simplified version of this last night.
He also made dish with yogurt, cilantro, garlic, and cucumber.



Zereshk Polow (Iranian Chicken and Rice with Barberries) Recipe


* 2 cups basmati rice
* 8 boneless, skinless chicken thighs
* 2 onions, thinly sliced
* 6 tablespoons butter
* 1 teaspoon turmeric
* 1/2 teaspoon saffron
* Milk for soaking the saffron
* 1/2 cup plain yogurt
* 1 egg
* 2 ounces barberries
* 1 tablespoon sugar

Hubby likes to put sliced potatoes at the bottom of the rice pot.


Cucumber-cilantro-garlic-yogurt


(This is not an exact picture.)

[bizi]

sound and look very good!
how did your parents like it?
bizi

[Mari]

Dear Bizi,
Yes. They like his cooking.
Hubby also keeps around goodies to have with tea and coffee too.

Today I took my father to a New York Jewish style lunch place.
Last year we went to an Kosher Israeli lunch place. He likes food he can't get in his small town in Texas.

M.