FIESTA-TWISTED BRUNSWICK STEW
Traditionally made with game meat, this updated Brunswick stew, using spicy sausage, is a modern mom's best friend. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 9 servings (3-1/2 quarts).
Number Of Ingredients 19
Steps:
- Crumble chorizo into a small skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Transfer to a 6-qt. slow cooker. Add the potato, onion, green pepper, jalapenos, tomatoes, marinara sauce, corn, Cajun seasoning, garlic, sugar, pepper and salt., In a small bowl, combine flour and broth until smooth; stir into slow cooker. Add the chicken. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender, adding green beans and cilantro during the last 2 hours of cooking., Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-sized pieces and return to slow cooker; heat through. Sprinkle servings with cheese.
Nutrition Facts : Calories 358 calories, Fat 11g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1188mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.
FIESTA CHILI BEEF AND RICE
This zesty dish creates its own fiesta with every spoonful. Serve with corn tortillas and salsa.
Provided by CHRISTYJ
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 5
Number Of Ingredients 13
Steps:
- Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
- Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
- Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
- Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.
Nutrition Facts : Calories 578.4 calories, Carbohydrate 54.9 g, Cholesterol 80.9 mg, Fat 27.1 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 10.7 g, Sodium 1186.3 mg, Sugar 3.8 g
FIESTA CHICKEN & SAUSAGE STEW
Hearty Supper meal, feeds those teenagers and hungry men too. I like to to make extra for leftovers.
Provided by Leona L.
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine oregano, marjoram, mustard, salt, pepper & cayenne. Rub over chicken. Cover and refridgerate for 1 hours
- In large skillet, heat 1 Tbls of oil and brown the sausages, remove to a plate, add the other 1 Tlbs of oil and brown chicken, put into large casserole.
- Drain fat, cook garlic and carrots stirring for 7-9 mins, add peppers and cook for another 2 minutes
- Arrange veggies and sausage over the chicken.
- Add tomatoes to skillet and bring to a boil scraping up the bottom of pan pour over chicken, veggies and sausage.
- Bake uncovered for 30 mins at 400, basting often. Add zucchini, cover and bake, basting often for 15 - 30 mins or until chicken juice runs clear.
FIESTA CONCH
This recipe is a result of my intro to conch while spending several years sailing off the coast of Florida and in the Caribbean. Hope you enjoy. Serve immediately over white rice or fine noodles along with a green veggie such as peas or whole green beans and warm French baguettes. White wine really sets it off. Note: The sauce may be prepared ahead and refrigerated 3-4 days or frozen until ready to use. Simply reheat, add conch, and serve.
Provided by Judy
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
- Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
- Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 26.6 g, Cholesterol 65.5 mg, Fat 5.5 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 0.8 g, Sodium 689.1 mg, Sugar 10.8 g
FIESTA RED SNAPPER
Provided by Peter Rasmussen
Categories Onion Pepper Tomato Quick & Easy Snapper Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
- Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.
FIESTA STEW
Here is the third recipe that my friend Georgia shared in our local newspaper, The Journal Gazette. This combines beef with vegetables and apples to make a savory stew. It is wonderful! Don't be scared off by the long list of ingredients - I'll bet that you have most of them in your pantry or vegetable crisper.
Provided by Acerast
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine flour, cumin, chili powder, garlic powder and cinnamon in a large bowl.
- Add the beef cubes and toss to coat.
- Heat the oil in a large, heavy pot over medium-high heat.
- Brown the beef on all sides, in batches if necessary.
- Return all of the beef to the pot and add beef broth and apple juice.
- Cover and simmer over medium heat until the meat is tender, about 1 hour.
- Add the potatoes, onions, diced tomatoes, green chilies, tomato sauce and honey; cook for 20 minutes.
- Add bell peppers and cook for 10 minutes.
- Add the apples and kidney beans, cover and simmer until the apples are tender, about 15 minutes.
- Serve in shallow bowls garnished with parsley and shredded cheese.
Nutrition Facts : Calories 596.3, Fat 18.8, SaturatedFat 5.9, Cholesterol 66, Sodium 802.9, Carbohydrate 74.3, Fiber 12.1, Sugar 21, Protein 35.2
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