Chicken Pepperoncini

3 large eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 pound grated Romano (substitute Parmesan if necessary)
2-3 cups Italian seasoned breadcrumbs
4 large chicken breasts, cut into bite-sized pieces
1/2 large onion or whole medium onion, chopped
12 oz. jar of pepperoncini
1 ¼ cup olive oil
Optional: 1 pound mushrooms, sliced

In a bowl, combine eggs, salt, pepper, and Romano. Stir in chicken. Heat 1/3 of the oil in a large, heavy skillet on medium-medium high.  Dredge chicken in breadcrumbs and fry pieces in one layer, 2 minutes per side or until browned. Put on a covered platter and keep warm. Fry rest of chicken, adding more oil as necessary. Cook onions (and mushrooms) in oil remaining in skillet over moderate heat, stirring, for 10 minutes or until softened. Slit pepperoncini with a sharp knife over the skillet, allowing the juices to fall into the skillet. Add more juice from the jar if the vegetables seem dry. Cook the pepperoncini, stirring, for 5 minutes. Stir in wine, salt and pepper to taste, and heat mixture, scraping to deglaze. Serve over chicken pieces and rice.

Laura

Stuffed Peppers

1/2 lb.  Ground sausage (we used sweet Italian)

1/2 lb.  ground beef

6 Large peppers (we used red, yellow and orange but green is fine too)

1 Clove garlic

1 Onion, chopped

1 Cup cooked rice

1 Can mild Rotel

2 Cups shredded cheddar cheese

2 Tbsp. chopped fresh parsley

1/2 Tsp. salt

1/2 Tsp. pepper

Olive oil

Directions:
In a large skillet, brown sausage, beef, garlic, and onion in oil.
 Add the chopped parsley and cooked rice.  Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter).  Season with salt and pepper.


Cut off the tops of peppers, and trim the bottom so they sit flat in your dish.
 Chop scrap pepper tops and add to filling (optional, but I did it).
 Place peppers in baking dish and stuff until full.
 Drizzle peppers with olive oil.


Cover with foil and bake at 375 degrees for 40 minutes.
 Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.

Rhonda

Potatoes, Green Peppers, Onions and Tomato Medley

3 large potatoes, peeled and sliced thin
1 large green pepper, peeled and sliced thin
1 medium onion, peeled and sliced thin
1 large fresh tomato, peeled and cut into cubes

In large electric skillet or frying pan add 1/3 cup of Crisco shortening. Warm oil and add all ingredients. Salt and pepper to taste. Cover and let fry until all ingredients are slightly brown. Stir with a spatula while turning ingredients over from the bottom. Eat while warm.

Patty

Roasted Vegetables (or Chicken) with Harissa Dressing

The Vegetables
Cherry tomatoes, halved
Eggplant
Squash (one type or a variety)
Red pepper
Yellow pepper
Onion
1 or 2 cloves of garlic, crushed
3 tbsp olive oil
Handful of fresh basil leaves
Salt & pepper

5 oz couscous
9 oz boiling vegetable stock or bouillon
2 oz firm goat cheese (Feta)

Chicken
Optional - 4 half chicken breasts, cut into bit-sized pieces.

Black onion seeds (optional)
Choose enough vegetables for 4 people. Cut the eggplant, squash, peppers, and onion into 1 inch cubes. Toss the vegetables and chicken together with the oil, basil leaves, and salt & pepper. Then spread them out on a roasting tin (jelly roll pan) and put in a 425F oven for 30-40 minutes.

Towards the end of the vegetable cooking, prepare the couscous. Put the couscous in a large heat proof bowl and pour in the stock, season with salt and pepper, then stir with a fork. After 5 minutes, it should have absorbed all the stock, and have softened.

Harissa Dressing
1/2 cup olive oil
1 rounded tsp cayenne pepper
2 tbsp ground cumin
2 heaping tbsp tomato puree
4 tbsp lime juice (about 2 limes)

Whisk all the dressing ingredients together.

You can serve hot by stirring together the couscous, vegetables, and cheese, adding the harissa dressing to taste.

As a salad, let the couscous and vegetables cool. Fork together the couscous and cheese in a large bowl, then layer the vegetables over the couscous. Put salad leaves on top, then dribble the dressing on and sprinkle with the black onion seeds. Serves 4.

Laura