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In Search Of:
Chicken Vinagre posted by Bill R many years ago on Gails. Does anyone know how to search there?

We really enjoy this recipe, especially during the winter. I am hoping I can find my hard copy. I do recall that I added peas and garlic. It was easy and enjoyed by all.

Regards,
Barb

 
barb, when I go into the forum search, I change the forum choice to "Gail's" and the date range ALL

then, if you know the poster's name, you have to add it to the search topic line, not the name line---this doesn't work for Gail's searches. You will see that the poster's names are all found in the topic line when looking at Gail's posts. I also change the number of posts to 30 per page. I can't seem to find anything older than 2000 by this method and you can't use the COMN function in the posts, but I have had some success finding oldies but goodies and some fun threads.

 
This is great: Southwestern Chicken Skillet

SOUTHWESTERN CHICKEN SKILLET

(I made several changes, as noted in parentheses. For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free. Next time I'll make a lot more salsa/mustard sauce).

INGREDIENTS:

1/2 cup prepared salsa (I used a lower-salt medium salsa)
1 tablespoon Dijon mustard (I used less - didn't measure, was approximately 2 tsp)
1 teaspoon chili powder (I probably used more - didn't measure)
1 teaspoon ground cumin (didn't measure - probably used less)
1/4 teaspoon salt (I omitted it)
2 teaspoons olive oil (I used 1 Tbsp)
4 small boneless skinless chicken breasts (I used medium-sized, about 1 1/2 lbs)
2 garlic cloves, minced (I used garlic powder in the coating instead)
1 cup wisconsin monterey jack cheese or monterey jack pepper cheese, shredded (I used sharp cheddar, thinly sliced)
2 tablespoons chopped green onions or cilantro (I used 4 green onions, sliced)

DIRECTIONS:

1. Combine salsa and mustard. Set aside.
2. Sprinkle chili powder, cumin and salt over chicken. (I used chili powder, cumin, garlic powder, onion powder, and pinch of lemon pepper, salt-free).
3. Heat oil in a large nonstick skillet over medium heat. (I heated over medium/high).
4. Add chicken and garlic; cook 5 minutes. Turn chicken over. (I browned chicken 2 1/2 minutes per side on medium/high, then lowered heat to medium).
5. Spoon salsa/mustard mixture over and around chicken.
6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
7. Sprinkle cheese and green onions or cilantro over chicken. (I sprinkled green onions over after plating the dish).
8. Continue cooking 1-2 minutes or until cheese is melted. (I covered the pan to melt the cheese faster - used thin slices).

4 servings.
 
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REC: Casablanca Chicken

CASABLANCA CHICKEN

(This is a great spice blend. After browning the chicken, I simmer it in orange juice and chicken broth).

From the poster: "Very North African in flavour! Spice mix can be used with fish and a flavouring for rice. You could serve this dish with Couscous, rice, pilaf or even steamed baby potatoes."

INGREDIENTS:

4 large boneless skinless chicken breasts
2 teaspoons olive oil
oil (for sauteing)

Casablanca spice mix
1 tablespoon finely grated orange rind
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon dried parsley (I omit this)
1 teaspoon lemon pepper
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon sugar (I omit this)
1 pinch ground cloves (I omit this)

DIRECTIONS:

Brush chicken breasts with olive oil and sprinkle with enough spice mix to coat both sides.
Heat about a tbls of oil in a pan and saute the chicken for about 4 minutes each side.
(careful not to overcook!)

For spice mix.
Combine everything and store in a jar or bottle.

4 servings
 
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Okay, this must be it, with Ang's help. I'm thawing some chicken for tomorrow. REC:

Pollo en vinagre (Venezuelan chicken with vinegar) I have been making this for 25 years and it is just as good now as it was when I first made it. It is a sort of stew. It smells wonderful and tastes even better. My guests always go back for seconds. Ingredients 3 lbs of chicken (You can cut up a chicken or just use a pack of legs and thighs) 1/2 cup flour seasoned with 1 tsp salt 6 tbs oil (I use olive oil) 2 medium-large tomatoes, peeled, seeded, and chopped 1 red or green bell pepper, seeded and cut into strips (Red makes a prettier presentation) 4 cloves garlic, crushed 1 4-oz can of mushrooms. Retain juice. 1 can artichoke hearts. Retain juice.(If they are too big, chop them lengthwise into halves or quarters) 2 Tbs vinegar (white is fine) 1 bay leaf Juice of 1 lemon 1 Tbs chopped parsley 1/2 cup red wine 1/2 teaspoon salt Freshly ground black pepper Instructions dredge the chicken pieces in the seasoned flour. Heat 4 Tbs of the oil in a frying pan. Add the chicken and fry over high heat until well browned. Add tomatoes, pepper, garlic, and 1 cup juice from the canned mushrooms and artichokes. (Add water if there isn't enough for 1 cup.) Add remaining oil, vinegar, and bay leaf. Simmer for 20 minutes until all the ingredients are well blended and the chicken is tender. Add the mushrooms and articholke hearts. Heat thoroughly. Serve with white rice.

 
REC: Cuban Shrimp Stew

CUBAN SHRIMP STEW

(The tomato paste was a little too sweet and concentrated for me, so next time I'll either cut it down or substitute 1 - 1 1/3 cups canned San Marzano tomatoes, chopped, for the tomato paste and water).

INGREDIENTS:

Shrimp:
3 tablespoons fresh lime juice
2 cloves garlic, minced (I used 2 large cloves, crushed and chopped)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper (I omitted salt)

Stew:
3 tablespoons olive oil
2 cups chopped onions (I used a little more)
1/3 cup julienned red bell peppers (I used 1/2 cup)
1/3 cup julienned green bell peppers (I omitted this)
1/3 cup julienned yellow bell peppers (I used 1/2 cup)
2 stalks celery, finely chopped
4 tablespoons chopped fresh parsley, divided
4 cloves garlic, minced (I used 8 large cloves, crushed and chopped)
1/2 teaspoon cayenne pepper, or to taste (I used a little more than 1/8 tsp)
1/2 teaspoon oregano
1/2 teaspoon cumin (I used more)
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
(I added lime juice, to taste, plus a few drops of Cajun hot sauce).

DIRECTIONS:

1. Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper.
2. Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
3. Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
4. Saute onions, bell peppers, celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until onions begin to brown. Stir in the tomato paste and saute for 1 minute longer.
5. Add the wine and the water to the vegetable mixture and mix well.
6. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp.
7. Simmer for 6 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaf.
8. Stir in Worcestershire and season with salt and pepper. (I added some lime juice, to taste).
9. Serve over hot cooked rice and sprinkle with the remaining parsley.

Junior League of Denver

 
REC: Lemon Trout Almondine

LEMON TROUT ALMONDINE

INGREDIENTS:

6 tablespoons flour
4 trout fillets (about 1/2 lb each)
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice

DIRECTIONS:

Sprinkle trout with salt and pepper. Dust the fish filets in the flour. (I dusted them only on the flesh side).

Heat the olive oil and butter on medium high heat. (I let the butter brown). Add fish filets and cook until light brown on both sides. (I cooked them on the flesh side only, about 4 1/2 - 5 minutes). Remove from pan and cover to keep warm.

Return pan to heat and add 1 T butter. (I lowered the heat a little). Add the almonds and saute (I sauteed until golden brown), then add the fresh lemon juice. Heat it through, then spoon over the fish filets.

Serve with additional lemon wedges.

(4 servings).
 
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REC: Grilled Swiss Cheese, Tuna and Red Pepper Sandwiches

GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES

(This is really good. I've made it many times with lots of variations, subs, and additions).

1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced
two 5-inch-long soft Italian rolls
1/2 small red onion, sliced thin
4 slices of Swiss cheese
2 tablespoons olive oil

Preparation:

In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin, add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste, combine the mixture well. Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.

Serves 2.

Gourmet, March 1990
 
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You guys are the best!! Thanks for tracking it down. I do recall that Bill needed to alter his

first version, so , just use it as a guide. I know it was re-written. BUT, it was very good.

I really appreciate your efforts on finding it. We have made it a few times, and is perfect for the cold weather!

((Thanks!))

Barb

 
Barb, I had some time on my hands, here is your post that includes his changes. I also reformatted.

We loved this dish. The meat literally fell off of the bones. I did make a few modifications; including...Used chicken thighs, added peas, used fresh shrooms and used canned tomatoes. Next time I will add onions..We served it over white rice as you suggested. This was great! Thanks for posting! Barb Below is Bills recipe. It includes the changes that were mentioned in his second post.


REC Pollo en Vinagre (Venezuelan Chicken with Vinegar) chicken, bell pepper, artichoke hearts & vinegar. YUM! Pollo en vinagre (Venezuelan chicken with vinegar)
I have been making this for 25 years and it is just as good now as it was when I first made it. It is a sort of stew. It smells wonderful and tastes even better. My guests always go back for seconds.

Ingredients
3 lbs of chicken (You can cut up a chicken or just use a pack of legs and thighs)
1/2 cup flour seasoned with 1 tsp salt
6 tbs oil (I use olive oil)
2 medium-large tomatoes, peeled, seeded, and chopped
1 red or green bell pepper, seeded and cut into strips (Red makes a prettier presentation)
4 cloves garlic, crushed
1 4-oz can of mushrooms. Retain juice.
1 can artichoke hearts. Retain juice.(If they are too big, chop them lengthwise into halves or quarters)
2 Tbs vinegar (white is fine)
1 bay leaf
Juice of 1 lemon
1 Tbs chopped parsley
1/2 cup red wine
1/2 teaspoon salt
Freshly ground black pepper

Instructions
dredge the chicken pieces in the seasoned flour. Heat 4 Tbs of the oil in a frying pan. Add the chicken and fry over high heat until well browned. Add tomatoes, pepper, garlic, and 1 cup juice from the canned mushrooms and artichokes. (Add water if there isn't enough for 1 cup.) Add remaining oil, vinegar, and bay leaf and simmer for 10 minutes. Add lemon juice, parsley, wine, salt and pepper. Simmer for 20 minutes until all the ingredients are well blended and the chicken is tender. Add the mushrooms and artichoke hearts. Heat thoroughly. Serve with white rice. Bill R
 
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