Recipes for the week of March 14 - 20th

This is Jacki posting from Nika’s computer.  These two recipes ought to give someone heartburn :)

Chicken & Sausage Sandwiches with Fried Bell Peppers (#116)

2 Tblsp olive oil, divided
2 med. red bell peppers, seeded and sliced into thin strips
1 cup onion sliced into half-moons
salt and freshly ground black pepper to taste
1 # boneless, skinless chicken breasts, cut into 1 inch pieces
1 cup diced chorizo, andouille, or other cooked spicy sausage
2 Tblsp balsamic vinegar
4 long rolls (submarine or hoagie rolls)

1. Heat 1 Tblsp of the oil in a large skillet over medium –high heat.  Add the bell peppers and onion and cook, stirring, until
softened, about 5 minutes.  Season with salt and pepper.  Remove the peppers and onion from the skillet and set aside.

2.  Heat the remaining 1 Tblsp oil in the same skillet over med-high heat.  Add the chicken and cook until golden brown and cooked through, 3 to 5 minutes.  Add the sausage and vinegar and cook for 1 minute to heat through. 

3. Using tongs, arrange the chicken mixture on the open rolls, tip with the fried peppers and onion, and serve

 

Grilled Orange Slices with Frozen Yogurt & Raspberry-Nutella Sauce (pg. 295)

Cooking spray
2 oranges, left unpeeled and sliced into 1/4-in-thick rounds
1/2 cup Nutella or chocolate syrup
1/4 cup raspberry preserves
2 cups vanilla frozen yogurt

1. Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium high.

2. Arrange the orange slices on the hot grill and grill until golden brown, about 2 minutes per side.

3. In a medium bowl, combine the Nutella and preserves.  Cover and microwave on HIGH for 1 minute, until warm.  Mix well to combine.

4.  Arrange the orange slices on shallow dessert plates and spoon the frozen yogurt over the top.  Top with the sauce and serve immediately.

Both of these recipes have some good suggestions for substitutions in the book but I am too lazy to type them in here.
I am not sure when I am going to get a chance to make these recipes and I still need to make the ones from last week but I am looking forward to all of them.    Jacki