Pita Pockets Stuffed with Sausage, vegetables with Sweet Chili Sauce

 

Sautéed Sweet Italian Sausage and Vegetables in Pita Pockets then topped with fresh vegetables and cheese then drizzled with Sweet Chili Sauce  YUM

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What you need:

4 Italian Sausage cut into large chunks

4 medium potatoes diced 

1/2 onion(any will do, I used red tonight)

Mini sweet peppers, sliced thin

8 oz Mushrooms Sliced thick

3-4 cloves of garlic minced(we like lots of garlic)

season how you like(I use a little salt, Pepper, garlic, onion powder and Head Country)

For toppings, I used sliced tomatoes, fresh spinach, some cheese and sweet chili sauce(MILD)

How to Make it:

First chop, dice and slice your vegetables, cut sausage into chunks

Heat up a large skillet with about 4 tablespoons of oil till nice and hot

First add the potatoes as they take the longest to cook, then add the sausage

Cook for 7-10 minutes do not stir or flip until at least 5 minutes, to give it

time to crisp up. After 10 minutes 

Add vegetables in order of how quick they cook (I did onions, sliced peppers, cook about 3 minutes, then add garlic and mushrooms cook just till tender.

Now all should be crispy brown and delicious\

Turn off heat, quickly heat up pita pockets

Fill partially with the cooked mixture, top with fresh veggies(I used tomatoes and spinach, a little cheese), drizzle sweet chili sauce on and serve warm.

Warm Chicken Ranch Wraps

 

These are so good, easy to make too You can either fry or grill the chicken, your choice. Another nice thing about these is that they take care of all your food groups in one wrap!

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What you Need:

Serves 8

8 skinless, boneless chicken breasts

1 small onion diced

1 or 2 small peppers diced(I used the mini peppers) you can use what you like

4-5 garlic cloves minced

1 cup cooked rice

1/2 cup ranch-style salad dressing

1 teaspoon salt

1/4 teaspoon ground black pepper, onion powder, garlic powder

1/4 teaspoon cayenne pepper(optional)

1/2 teaspoon paprika

1 cup vegetable oil

8 (10 inch) flour tortillas

2 cups shredded lettuce

1 can diced tomatoes(I used basil herb tomatoes) any flavor you like works

 

How to make them:

Cut chicken breast into strips.

Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add onion,  garlic, peppers and cook 5 minutes. . Next add the can of tomatoes mix in cook just another 2 minutes to heat through. Add the cooked rice, stir all together cover and remove form the heat and let stand for 5 minutes and Stir in the salad dressing.

Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Cook the onions, garlic, peppers up till just golden, stir in tomatoes let it warm up the tomatoes then add cooked rice, gently stir all to mix.  Stir in the salad dressing. last toss in the chicken mix gently

Fill each warm tortilla with chicken and rice mixture. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

The mixture is ready to place in tortillas

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White Chicken Chili

 

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Here's a change up of regular chili, it's a tad spicy but not too much, of course you can spice it up more how you prefer.  So tasty creamy and cheesy goodness in one bowl.  We just love it as much or more than the traditional chili.

6 servings
What you need:
1 tablespoon ground coriander
1 tablespoon ground cumin 
2 teaspoons dried oregano 
1/2 teaspoon paprika 
1/2 teaspoon crushed red pepper flakes
shake of garlic powder and onion powder 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1 small onion diced
4-5 cloves garlic minced
3 tablespoons olive oil 
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total) 
3 cups low-sodium chicken broth 
1/2 cup heavy cream 
2 tablespoons flour
Two 15-ounce cans cannellini beans, drained and rinsed 
Two 4-ounce cans chopped green chiles, drained 
One 10-ounce bag frozen corn 
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

How to make it:

Special equipment: a pressure cooker

Mix the coriander, cumin, oregano, paprika, red pepper flakes, onion powder, garlic powder, salt and pepper together in a small bowl.

spices

Add olive oil to a pressure cooker set to sauté and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth. Also add onion and garlic.

Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.

Put the heavy cream and flour in a small bowl and mix until smooth with a whisk.

Switch the pressure cooker to sauté and return the chicken to the pressure cooker along with the flour and heavy cream mixture, cannellini beans, green chilis and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.

Serve in bowls, top with cheese and avocado. Serve with a splash of lime.

Preparing the chicken, onions, garlic, jalapenos

adding broth to simmer

Video of cooking finishing up here

https://www.youtube.com/watch?v=HEfluW1ipno

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Perfect Pot Roast

This is the best recipe for the Perfect Pot Roast you will ever make, cooked slowly on the stove top
or put it in the oven on a cold day and let it cook. Amazing flavor, greatest gravy you will ever make with a roast.

Ingredients

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
2 whole Carrots
1 stalk celery chopped
 turnips, carrots, potatoes(your choice)
mushrooms(optional)
Salt To Taste
Pepper, cayenne, paprika, garlic powder, oregano and parsley To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Fresh vegetables such as turnips, carrots, potatoes
Add mushrooms the last 15-20 minutes

Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the
flavor of your pot roast like nothing else. Generously salt and Pepper, cayenne, paprika, garlic powder, oregano and parsley To Taste on both sides of your chuck
roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons
of olive oil (or you can do a butter/olive oil split).
Next put your meat in the pot and liten for that sizzle, yeah you know that's what sears the meat and all the flavors into it. Now don't get in a hurry to turn that meat, let it sear for a few minutes, when you go to turn the meat, if it doesn't easily lift, let it cook until it releases from the pan easily to flip over and do the same on all 3 sides until all is seared.

Cut two onions in half and cut 2 carrots into 2-inch slices (you can peel
them, but you don’t have to). Add in the halved onions, and a couple cloves of garlic browning them on one side and then the other, Toss in the chopped celery and let them all cook about 4-5 minutes.
Once these veggies have cooked and started to brown nice, add 2-3 cups of broth to
deglaze your pan, turn fire down to medium low add the rest of the spices, and herbs and let his all cook for at least 2 hours, keep an eye on the pot so all the juices do not cook down too much.

*You can Put the lid on, then roast in a 275 F oven for 3 hours (for a 3-pound roast). For
a 4 to 5-pound roast, plan on 4 hours.Or simmer slowly on top of stove.

Add the rest of the vegetables that you want for this dish the last hour to 1 1/2 hours of cooking Save the quicker cooking veggies for last 20 minutes like brussel sprouts
Add mushrooms the last 15-20 minutes

To make gravy remove meat to platter, and vegetables to bowl
Mix 2 tsp cornstarch in a measuring cup add just a small amount of water, milk or broth
to mix into a paste.
Put pot on top of stove and bring juices to boil
then add the cornstarch paste whisking into the hot liquid in pot and keep
stirring until it thickens. Plate the meat and slice. Serve over Pot Roast and veggies.