SALSA CHICKEN

Ahhhh, my i.s.p has been down for a day or so. Just got back from Austin, Texas and dropping the grand babies and my daughter off at the airport for a trip to South Carolina to see my daughters biological father. Laila, my oldest grand daughter who is 3 yrs old had been SO excited about flying on a big airplane, then when they started to go through the metal detectors, started crying for 'Grandma to come on the plane to.' It broke my heart to see her cry for me. I had to explain I couldn't fly with them this time as I had no ticket, but Grandma would be here when they came back. So she left looking over her shoulder, holding her Mommy's hand, and Laila's arm stretched behind her, crying for Grandma. *tears*. Lordy, Lordy, Lordy.

If you like Spices and Seafood, McCormicks has a great book for sale Called Mccormick & Schmick's Seafood Restaurant Cookbook HERE: http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=0974568651

If you are a lover of seafood this is the book for you. Absolutely brimming over with detailed information about seafood, how to cook it, keep yourself safe eating it and just plain enjoying it. Chef King shares with the reader his recipes of seafood that are used in the famous "McCormick & Schmick's Seafood Restaurants," perhaps now you can enjoy these delicious meals at home. We are given many recipes such as, Seafood Cocktails, Spenger's Fish Tacos, Apple Halibut and Grilled Rainbow Trout

1 lb. boneless, skinless chicken breasts, cut in strips

2 tbsp. oil

1 pkg. (1.25 oz.) McCormick Original Taco Seasoning

1 can (14 1/2 oz.) diced tomatoes

1/3 cup apricot or peach preserves

DIRECTIONS:

1. Empty Taco Seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat.



2. In a large skillet, heat oil over medium heat. Add chicken and saute 5-7 min. or until done.



3. Stir in tomato & preserves. Cover & simmer 10 min.

Side Dishes: cooked white rice, yellow squash.

I got this recipe off a free recipe card at the store where the spices were. A McCormick spice recipe and it is dated 2002. Enjoy.

CHICKEN CACCIATORE

I am a dork. I woke up this morning thinking the tea was all gone from the refrigerator and made a new pot. Went to the refrigerator to get the tea picture, and found it half full. Go figure! So I added the new brew to it & now I have some strong tea, which is good by me as I like it. I hear the t.v. broadcasting another bomb threat at an airport. My Grand baby is talking WAY to loud today for some reason and it is bothering my ears. That's funny cause I am partially deaf.

The recipe below I got off a plastic bag of Hill Country Fare Young Chicken Boneless Skinless Chicken Breasts. I am making this for supper tonight. :)

1 tbl. Veg. oil

2 pounds (2-3 pieces) Chicken Breasts, thawed & cut in half

1 cup chopped Green Bell Pepper

1 1/2 cups chopped onion

3 cloves garlic, peeled & chopped ( I use my Scandinavian garlic mincer)

1 can (23oz) chopped black olives

1 can (8 oz) Tomato sauce

1 can (26oz) Pasta sauce

Heat oil in a large skillet over medium heat. Brown thawed chicken for 10 minutes, turning once. Add bell pepper, onion, garlic and black olives; cook for 3 to 5 minutes or until tender. Stir in the tomato sauce and pasta sauce. Simmer on medium-low heat for 35-40 minutes or until chicken is done. Season to taste. Serve over hot, cooked rice or pasta, if desired. Makes 6-8 servings.

TARRAGON CHICKEN AND RICE STUFFING

I clipped this Tarragon Chicken & Rice Stuffing recipe from a magazine. It is dated June 1975. I can not recall the magazine though. It had a plethora of marvelous recipes as I have many from this magazine in the same batch. When I pick a recipe to add here, I sort through them and see what peeks my interest and what may be good & useful for you to use as well. This recipe seemed easy, yet has flavor. ENJOY!

TARRAGON CHICKEN & RICE STUFFING

1 egg

2 cups cooked rice

1 1/2 cups cooked chicken cut in 1/2 inch chuncks

1 1/2 cups chopped tomatoes

1/4 cup olive oil

1 3/4 teaspoons tarragon leaves, crushed

1 1/2 teaspoons salt

1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. In a large bowl lightly beat egg; add rice, chicken, tomatoes, oil, tarragon, salt & pepper, stirring until combined. Spoon into desired vegetables. Bake, uncovered, until vegetables are tender and stuffing is hot, about 25 minutes. Bake any extra stuffing in a small covered baking dish along with the stuffed vegetables. Makes 4 portions.

LEMON-PEPPER CHICKEN SAUTE

Today I have a recipe from a McCormick Recipe card. McCormick sells spices and this spice recipe was using Lemon-Pepper. I got this card in 1998. We are always looking for different ways to cook & use chicken. I hope you like it. :)

1 1/4 tsp. Lemon & Pepper Seasoning Salt
4 (about 1 lb.) boneless, skinless chicken breast halves
2 tbsp. butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onion
3/4 cup chicken broth (I have a recipe below)
1 tbsp. flour
1/4 cup sour cream
1 tsp. Parsley Flakes

1. Rub Lemon & Pepper on chicken. In large skillet, melt butter over medium heat. Saute chicken 7-10 min. per side or until done; remove from skillet. Keep warm.

2. Add carrots and onions to skillet. Saute 2 min. Whisk together broth and flour. Pour over vegetables; bring to boil. Simmer 2 min.

3. Add sour cream and parsley. Simmer 2 min. Spoon over chicken. Makes 4 servings.

This recipe card has a website on it at the bottom. It is www.mccormick.com This recipe is very easy to make and has big flavor.