Monday, October 20, 2008

What's For Supper Ya'll? Southwestern Cuisine

It's time to spice it up! For a meal with a quick, try the following:


1/3 cup prepared spicy barbecue sauce
1/4 cup bock beer
3 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon hot sauce
1/2 teaspoon mustard seeds
1 can (15-1/2 ounces) pinto beans, rinsed and drained
3 plum tomatoes, seeded and coarsely chopped
4 stalks celery, halved lengthwise and sliced
1 bunch green onions, trimmed and chopped
Black Pepper
Additional hot sauce (optional)

1. Combine barbecue sauce, beer, vinegar, molasses, hot sauce and mustard seeds in large bowl.
2. Add beans, tomatoes, celery and green onions; toss to coat. Season with salt, pepper and additional hot sauce, if desired. Serve in lettuce-lined bowl, if desired.

Tip: This salad will keep, covered, in refrigerator for up to 2 days. Bring it to room temperature before serving.

Chili-Rubbed Grilled Vegetable Kabobs
by the Editors of Publications International, Ltd.

2 ears fresh corn on the cob, husked
1 medium sweet or red onion, cut through core into 12 wedges
1 red bell pepper, cut into 12 (1-inch) chunks
1 yellow bell pepper, cut into 12 (1-inch) chunks
1 green bell pepper, cut into 12 (1-inch) chunks
2 tablespoons olive oil
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon sugar

1. Using a large chef's knife, cut cobs crosswise into 1-inch pieces. Alternately thread corn, onion and bell peppers onto 12-inch-long metal skewers. Brush oil evenly over vegetables. Combine seasoned salt, chili powder and sugar; sprinkle over both sides of vegetables. Wrap skewers in heavy aluminum foil; refrigerate up to 8 hours.

2. Prepare grill for direct cooking. Place unwrapped skewers on grid over medium coals. Grill 10 to 12 minutes or until vegetables are tender, turning occasionally.

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Easy Chicken Pasta

Easy Chicken Pasta

What's For Supper Ya'll?

White Beans, Pasta and Chicken
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional - I usually skip it)
Olive oil (optional - but I recommend at least a little for moisture)
1. In a large saucepan, cook pasta according to package directions; drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper and salt. Heat through.
4. Add the tomato mixture to hot pasta; toss to cost. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Posted by Stacy Nelson, Easy Dinner

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