South Western Hashstir Fry Recipes

SOUTHWESTERN HASH

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon aside., In the same skillet, saute onion and garlic in reserved drippings until tender. Stir in hash browns and chilies. Cook and stir over low heat for 20 minutes or until lightly browned and heated through. , Just before serving, add tomato. Spoon onto plates; top with eggs and bacon. Serve with salsa.

SOUTHWESTERN STIR-FRY

Steps:

• Combine sherry, cornstarch, cumin, garlic and salt in medium bowl; add pork slices and stir to coat.
• Heat oil over medium-high heat in heavy skillet.
• Add pork mixture and stir-fry about 3-4 minutes.
• Add remaining ingredients, cover and simmer for 3-4 minutes.
• Serve hot with green chile salsa, if desired.

SOUTHWESTERN HASH

Steps:

• Place the potatoes in a large non-stick skillet. Cover with water, bring to a boil and cook until the potatoes are tender, about 8 minutes. Drain and set potatoes aside.
• Dry the skillet with a paper towel. Add the oil and heat over a medium-high heat. Add the onions and peppers and cook until vegetables have softened, about 6 minutes. Stir in the potatoes, garlic, cumin, oregano, and chili powder. Add the tomatoes and beans and simmer for 5 minutes or until heated through. Season with salt and pepper. Stir in cilantro.
• Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn heat on to medium-low and cook the eggs, sunny-side up, or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.

SOUTHWESTERN VEGGIE SKILLET

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
• Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

SOUTHWESTERN CHICKEN STIR-FRY

Steps:

• Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
• Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
• Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.

SOUTHWEST STIR FRY

Steps:

• Make marinade---------------.
• Mix fajita mix, oil and water.
• Add chicken to marinade.
• Let stand for 15 minutes.
• Spray a large skillet with non stick cooking spray and heat on medium heat.
• Add green pepper, zuchini, and onion.
• Sautee until crisp tender.
• Set vegetables aside.
• Drain chicken and discard marinade.
• Cook chicken in skillet for@ 4-5 minutes.
• Add vegetables to skillet, and add salsa and chili powder and stir together.
• Add corn and beans to skillet and cook for@ 1-2 more minutes or until heated through.
• Microwave tortillas for 30 seconds to heat.
• Cover them prior to microwaving.
• Serve mixture on warm tortillas and top with cheese.

SOUTHWESTERN STIR-FRIED ZUCCHINI RINEHART

Steps:

• Roast and peel poblanos and bell pepper . Mince garlic cloves and cut zucchini into 2-inch-long spears. Chop cilantro. Cut poblanos and bell pepper into 2- by 1/4-inch strips.
• Heat a dry small skillet over moderate heat until hot but not smoking and toast cumin seeds, stirring constantly, until fragrant and several shades darker, being careful not to burn them. With a mortar and pestle coarsely grind cumin seeds.
• In a 12-inch skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until softened, about a few seconds. Add zucchini and sauté over moderately high heat, stirring constantly, 2 minutes. Add poblano and bell pepper strips and cumin and cook, stirring constantly, until zucchini is crisp-tender, about 4 minutes. Add lime or lemon juice and salt and pepper to taste.
• Serve zucchini sprinkled with cilantro.

SOUTHWESTERN STIR-FRIED SHRIMP

Steps:

• In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
• Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

SOUTHWESTERN CHICKEN STIR-FRY

Steps:

• For marinade, combine the fajita mix, water, and oil in a medium mixing bowl.
• Add chicken to marinade; stir to coat.
• Let stand at room temperature for 15 minutes.
• Spray a wok or large skillet with nonstick cooking spray.
• Preheat over medium heat.
• Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender.
• Remove from wok.
• Drain chicken; discard marinade.
• Add chicken to wok.
• (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink.
• Return vegetables to wok.
• Stir together salsa and chili powder.
• Add salsa mixture, corn, and beans to wok.
• Cook and stir for 1 to 2 minutes more or until heated through.
• If desired, serve with warm tortillas and cheese.
• To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds.

SOUTHWESTERN BREAKFAST HASH

Steps:

• Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes. Drain and set aside.
• Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 5 to 7 minutes. Transfer to a bowl; set aside.
• Heat remaining oil over medium heat. Cook jalapeno, scallions, tomatoes, beans, yeast, and tempeh, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add potatoes and cook until heatedthrough. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion.

WESTERN HASH

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, rice, green pepper, onion and seasonings. Bring to a boil. Cover and simmer about 30 minutes. Top with cheese slices or shredded cheddar; cook until cheese is melted.