Pollo saltado... Peruvian-style stir fried chicken

Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 lb. chicken breast, skinned, bonned, and cut in thin slices
  • 2 garlic cloves finely diced
  • 3 tablespoons vegetable oil
  • 1 red onion cut in thick slices
  • 2 tomatoes cut in thick slices
  • 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find)
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • ½ cup fresh cilantro, chopped
  • 2 cups French fries
  • White rice as a side dish
  1. Season the chicken stripes with salt and pepper.
  2. Put a wok or a pan over very high heat. When it is smoking, add the oil, let smoke again, add and saute the chicken, a few slices at a time so they don't steam but remain golden instead (about 10 minutes, depending on how strong the flame is).
  3. In a home stove it´s almost impossible to get that kind of heat, besides, the fire alarm will alert the Firefighters and all the experience will be a mess.
  4. Add garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar on the sides of the pan and mix everything. Season with more salt and pepper.
  5. Take off the heat, add chopped cilantro and serve at once with French fries and white rice.


Beef Barley and Vegetable Soup

Pictures and recipe contributions shared by Susan Abbey Newman's recipe from her mom Shirley Abbey and Darlene Raiente
2 tablespoons extra virgin olive oil
2 Tablespoons Tomato Paste
1lb beef (such as ribeye or sirloin) cut up into small pieces 
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped white onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
 a big pinch of dried thyme or 2 sprigs of fresh tied together
2 Bay Leaves
Salt and Pepper
10 cups canned Beef Broth
1 ½  cups pearled Barley
Heat the olive oil in a large pot. Add the beef , 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the meat with a slotted spoon.
Add the carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown.  Stir in the tomato paste. Throw in the Thyme along with the bay leaves. Return the meat to the pot and add the broth, add 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for a 1/2 hour. Discard the thyme bundle and the bay leaves, and skim off the fat..
Add in the barley and cook the soup for another 30-45 minutes, until the barley is tender. Add in more salt and some pepper to taste. You may also need to add in extra boiling water if the soup gets too thick. Serve hot.

Shrimp Scampi

Serves 4
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
5 cloves garlic or shallots, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice and zest of one Lemon
4 thin slices of lemon
1/4 cup finely chopped parsley leaves
In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Saute the garlic or shallots, and red pepper flakes (if using) about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons of olive oil. When the butter has melted, return the shrimp to the pan along with the parsley, lemon zest and slices. *I like it very Lemony, use less if you prefer*.  Stir well and season with salt and pepper. Serve immediately over linguine, thin spaghetti, couscous, or rice with a little more olive oil drizzled on top.


Shrimp, Corn and Potato Chowder


2 Medium Russet potatoes, diced
6 slices bacon, cooked and crumbled
1 large onion, diced
4 stalks celery
4 med carrots, diced
1 bag (12oz) frozen corn
15 extra large or 25 large shrimp, chopped
1/2-3/4 cup shredded Cheddar cheese
48 oz can chicken broth
1 quart of whole milk
3 TBS flour
1 stick unsalted butter
2 tsp Paprika
2 tsp dried thyme
Salt and pepper to taste

In a large heavy bottomed pot, on high heat, melt the butter. Add in the corn, onions, celery, carrots and potatoes.  Sprinkle with Paprika, Thyme, Salt and Pepper to taste. Cook about 5-10 minutes, stirring frequently. 
Sprinkle the flour over the veggies and stir around for 2-3 minutes to coat and cook out the flour.
Slowly add in the chicken broth.  After all the broth is in, add the shrimp and bring to a boil.
Let simmer for 10-15 mins or until the potatoes and carrots are cooked. Salt and pepper as needed.  
Lower burner to low and stir in the milk. Cook for about 5 minutes. Remove pot from heat and add in the cheddar cheese and bacon. Blend well and return to heat for another 10-15 minutes.
Serve with chopped bacon, shrimp and cheddar on top.


Pan Roasted Brussels Sprouts with Bacon

4 strips thick-cut bacon
2 tablespoons butter 
1 pound Brussels sprouts, halved
1 Tablespoon Red wine or Balsamic vinegar
Salt and freshly ground black pepper
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
 In same pan with bacon fat, melt butter over high heat. Add vinegar and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.



CROCK POT APPLE PIE by Jill Finocchio
8 apples, peeled and sliced (I used McIntosh)
1/2 cup sugar
1 1/4 tsp cinnamon...
3 tbsp Bisquick
Stir together and place apple mixture in a lightly greased slow cooker.
3/4 cup milk
2 tbsp softened butter
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup Bisquick
Pour this mixture over the apples.
1 cup Bisquick
1/3 cup brown sugar (I used a little bit more than this)
3 tbsp butter
Sprinkle this over the top.
Cook on low till golden brown around the edges. (At least 3-4 hours)


Darlene's Meat or "Bolognese" Sauce

1 lb ground pork/1 lb ground beef OR 2 lbs ground beef
4 TBS Extra Virgin Olive Oil
2 TBS Crushed Garlic
3 TBS minced onion
3 TBS minced carrot
2 Cans Crushed Tomatoes (28 oz)
½ can or tube Tomato Paste
1/2 Cup Water
3/4 Cup Red Wine  
2 TBS Grated Pecorino Romano Cheese
Pinch of Sugar
½  TBS Oregano

½ TBS Parsley
5 large basil leaves, shredded
1 tsp Salt

1 tsp black pepper
Pinch of Hot Pepper Flakes Pepper to taste


Sautee the onions and carrots in the olive oil on medium/high in the bottom of a heavy bottomed sauce pot, sprinkle with salt and pepper. Add in the chopped garlic, keep stirring being careful not to brown. When the veggies are softened and beginning to carmelize, stir in the tomato paste.
Add the chopped meat into the pan, sprinkle with salt and pepper, stir and break up the meat, cooking until it just begins to brown.  Drain off any excess fat that accumulates.  Add in the tomatoes and all remaining ingredients. Bring up to a low boil. Let boil for about 2-3 mins then reduce to a simmer.

Let simmer covered at least an hour, the longer the better. Right before serving, take of the heat and add in the grated cheese. Can be put into airtight container and reheated for 2-3 days afterwards. It also freezes well.


Chicken with Satay Peanut Sauce

This spicy Thai sauce is delicious with Chicken cutlets or shrimp. Even better, marinated with shrimp or chicken and grilled on skewers. YUM!
Satay Peanut Sauce
 One can of unsweetened coconut milk (13 1/2oz)
¼  cup of Thai red curry paste
¾ cup natural creamy peanut butter (I used Smuckers)
½ tablespoon salt
¾ cup sugar
2 tablespoons of apple cider vinegar
1 tsp soy sauce
few sprinkles of parsley
½ cup water (or more if needed)
In a bowl whisk together all ingredients, pour into a med skillet. Stir on low simmer until desired thickness. You may need to add tablespoons of cold water to thin it out. Add in desired main ingredient and serve. Can also serve on the side as a dipping sauce.


The Best EVER Banana Nut Cake


3 ripe bananas, mashed
2 eggs
1 3/4 cups flour
1 1/2 cups sugar
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon tsp baking soda
1 teaspoon vanilla
1/4-1/2 cup crushed walnuts


1.  Combine the oil, eggs, sugar, milk, vanilla, and mashed bananas.
2.  Add the baking soda and flour and nuts.
3.  Combine well for 2-3 minutes.
4. Pour into a greased approx. 10 x 10 glass bake dish and bake in a preheated 350 degree F oven for 1 hour or until a knife in the center comes out clean.
 We topped ours with Buttercream frosting straight from Betty Crocker herself J


Turkey (or Chicken) Pot Pies

Picture and recipe courtesy of: Karen Dirgins-Graves

 6 Tbsp butter
6 Tbsp flour
2 cups turkey or chicken broth
substitution - throw a couple of bouillon cubes in hot water
1 cup heavy cream
½ tsp pepper
Salt – to taste – a pinch, a couple of shakes, it's up to you Salty McSalterson
4 cups cooked turkey (or chicken), cut into large chunks
12 small white onions, cooked
substitution – 2 regular onions, raw and diced
¾ cup peas, cooked
substitution -3/4 cup peas, frozen
I also diced up some raw carrots too.

Preheat oven to 425*F. Melt the butter in a saucepan, stir in the flour, and cook for about 2 minutes. Add the broth, cream, pepper, and salt. Cook for 5 minutes, until thickened and smooth. Then I threw everything else in and stirred it up and set it to the side while I got the pie crusts ready.
This recipe called for making one 9” pie. I made 8, 4” mini pies. I used 2 boxes(4 crusts) of Pillsbury ready made refrigerated pie crusts. I had left over filling.
Bake for 25-30 minutes.



"This recipe is sooo good and definitely not low fat. The creamy sun-dried tomato Asiago sauce is delicious!"

25 Min
35 Min
1 Hr


2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onions
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley

In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley

Chicken Franchese



                                              1/2 cup all-purpose flour
                                                        4 eggs, beaten
1 pound skinless, boneless chicken breast halves
1/2 cup white wine
2 cups chicken broth
1 teaspoon chopped fresh parsley
                                                     salt and pepper to taste
1/4 cup butter
2 lemons, juiced
1 teaspoon cornstarch


Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
Preheat oven to 300 degrees F (150 degrees C).
In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.

Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear


Summer Pasta Salad

Recipe and picture courtesy of: Danielle Mulholland


1 package bowtie pasta cooked and drained.
1 red bell pepper and one yellow, cut into bite size pieces.
3/4's of an English cucumber, I cut it lengthwise into fourths and then cut horizontally into desired thickness.
2 or three tomatoes (any kind you prefer) seeded and chopped.
Half a jar of pitted, sliced kalamata olives.
A handful or two of fresh spinach leaves.
8 oz of fresh mozzarella.  
(If you get the loaf/log version just cut into cubes.)


Season generously with your favorite vinaigrette dressing. 
I used a rustic Italian my family loves. 
Refrigerate at least 2 hours, overnight is best.


Zucchini Casserole

Recipe and Pictures courtesy of: Carrie Smith


1 and 1/4 cups of finely crushed Ritz crackers (don't substitute; they're perfect for this)
... ~1/4 cup butter or margarine, melted
~2 and 1/2 cups of grated zucchini
~3/4 cheddar cheese
~1 egg, lightly beaten
~1 small white onion, finely chopped
~1 small clove of garlic, finely minced (i have that garlic in a tube, and i just put in 
the equivalent of that)


Preheat oven to 325F. Grease an 8" x 8" pan and set aside.
In large bowl, combine cracker crumbs and melted butter. Once blended, set aside 1/4 cup of the mixture for the topping. Next, stir the remaining ingredients into the large amount of cracker mixture (zucchini, cheese, egg, onion & garlic). Once combined, put into the greased pan and then sprinkle with the reserved 1/4 cup of cracker mixture and bake for 1 hour. 
**Note: I used a glass pan & my oven runs hot, so i adjusted the temp and kept an eye on mine when it was baking...keep that stuff in mind when you're making yours. :)See More


Recipe and picture courtesy of:  Crystal Linn 


1. Generously butter a 9x13 inch baking pan. Set aside.

2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until 
    peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.

3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.

4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth.   
    Spread over top of bars and let bars cool. Cut into squares.