Stuffed Peppers Recipe,Fried Chicken Recipe, Potato Salad Recipe

Because of the Memorial day holiday I didn’t post a meatless Monday recipe yesterday. So today I will call it “3-fer Tuesday”, giggle. Fried Chicken, Potato Salad and also Stuffed Peppers all are favorites at my house . One Meatless and two with meat.  I’ll be back to the regular meatless Monday next week. I hope you enjoy them all.

Picnic  Chicken

What You’ll Need

2 1/2- 3 lbs Fryer chicken pieces

1 Cup flour

1 Tbsp salt

2 Tbsp pepper

1 Tbsp garlic powder

1 tsp Paprika

1/4 Cup vegetable oil ( approximately)

2 Eggs

1 Cup milk

Large skillet with lid

2 Large mixing bowls

Meat thermometer

Whisk

Paper towels

Tongs

Before You Start – Prepare a clean work area. Make sure you have soap handy for extra hand washing ( whenever working with poultry wash your hands and anything that comes into contact with the poultry often) Rinse chicken under cold running water and pat dry with paper towel.

Let’s Make It! – In the first bowl mix flour, salt, garlic, paprika and pepper. In the second large bowl whisk together eggs  and milk.  Line your chicken and bowls up like a little assembly line, chicken- milk bowl,-flour bowl.  Close to the stove. Pour oil into a large skillet (about 1/4 inch deep)  over medium heat . One piece at a time dunk chicken into the flour mixture, then dunk into the milk mixture, let drip for a moment, and  then dunk back into flour mixture. Place chicken carefully one at a time into the frying pan and cook for about 15 to 20 minutes. Using the tongs tun the chicken throughout the cooking process to assure all sides are golden. Reduce heat to low and cover for 30 -40 or until thickest pieces are cooked all the way through, test the thickest piece with your meat thermometer( should be no less than 160 °) . Remove the lid for the last 5 minutes of cooking for crispy chicken. Drain on a plate lined with a paper towel.

Serves 4-6

Stuffed Bell Peppers

What You’ll Need:

4 Green bell peppers

Salt

5 Tbsp Extra virgin Olive oil

1 Medium white onion (finely chopped)

1 Clove garlic (finely chopped)

1 Lb lean ground beef

1/ ½ Cups white rice (cooked)

1 Cup tomatoes (finely chopped)

1 Tbsp oregano (finely chopped) you can substitute dry only use 1 tsp

1 Tbsp black pepper (fresh ground)

½ Cup tomato paste

½ tsp Worcestershire sauce

1 Cup water

Large Pot

Large slotted spoon

Paper towel or clean tea towel

Large skillet

Baking dish (size should accommodate the peppers well) 9×9 works well

Medium bowl

Whisk

Meat thermometer

Before You Start: Line a plate with paper towel or clean tea towel. Preheat oven to 350°. Precook white rice according to package directions (do not use instant or minute rice). Prepare green peppers by cutting the tops off just below the stem and scooping out the seeds. Rinse under cold running water. Cut the bumps off of the bottoms of the peppers carefully (this will help them to sit straight and not tip over).

Let’s Make It! Fill a large pot about ¾ of the way full with water and a pinch of salt, bring to a boil over high heat. Carefully place peppers ( and tops) into the boiling water and keep them submerged  until they become soft (about 3-5 minutes). Use your spoon to push down on the peppers and to keep them in the water.

Remove the peppers from the water and drain on your cloth lined plate until they are cool enough to handle. Heat 3 Tbsp of olive oil in the skillet over medium heat add garlic and onions and sauté well (onions should be translucent). Remove the skillet from the heat and add the hamburger meat, rice, tomatoes and oregano, season with salt and ground pepper. Stir together well.

Place peppers into baking dish open end up and drizzle remaining olive oil into the peppers. With a spoon fill each pepper with the meat mixture carefully.

In a medium bowl whisk together the tomato paste, Worcestershire sauce and ¼ cup of water. Pour over the tops of the stuffed peppers. Pour the remaining ¼ cup of water around the peppers to just fill the bottom of the baking dish a bit.

Cook uncovered for about 45 minutes or until the meat thermometer reads the internal meat temperature is 160 °

Serves 4

*Katie’s Tid Bits* Top your peppers with grated ,cheddar, mozzarella or parmesan cheese for a little something extra.My husband likes it this way 🙂

 

Red Potato Salad

What You Need:

4  Lbs  small red potatoes ( washed with skin on)

5  green onions ( finely chopped)

2  celery stalks (chopped)

1/3  cup  Dijon style mustard

2  Tbsp  red wine vinegar

1 1/4  Cups  mayonnaise ( I use the olive oil mayo)

2  Tbsp  sweet pickle relish

Salt and pepper

Large saucepan or soup pot

Large Bowl

Small bowl

Before You Start: Cut potatoes  large chunks and place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 20-30 minutes. Drain and let slightly cool.

Let’s Make It! In a large bowl. Add onion, celery and potatoes. In small bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.

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“May the Lord bless you and keep you; may He let His grace shine upon you and be gracious to you; may the Lord turn His face toward you and give you peace.” Numbers 6:24-6:26 NIV