Fiesta Meatloaf Recipe
Fiesta Meatloaf
2 lb lean ground beef
2 cups picante sauce, divided
1 1/2 cup oats
1 (1 1/4 oz) package taco seasoning mix
1/2 tsp garlic powder
1 cup shredded Cheddar cheese
1 (3
8 oz) can sliced black olives, drained
1 (4 oz) can chopped green chiles
Preheat oven to 375 deg F
Grease a 9 x 5 x 3-inch loaf pan or a 13 x 9 x 2-inch baking pan
Combine ground beef, 1/2 cup picante sauce, oats, taco seasoning & garlic powder; mix well
Press into prepared baking pan
Combine remaining 1 1/2 cups picante sauce, cheese, olives & chiles
Mix well
Pour sauce mixture over top
Bake for 30 to 35 mins or until center is no longer pink
Makes 10 servings
Greek Chicken With Olives Recipe
Greek Chicken with Olives
This is an example of chicken “Hunt Style” – chicken dishes made from ingredients found in a particular region or country
This recipe originated in Greece
It’s good served over rice, pasta, noodles or toasted bread
Note that you can substitute chicken breasts or chicken parts, skinned or unskinned
1 (2- to 3-pound) chicken, cut up
3 tablespoons olive oil
5 cloves garlic, chopped
3 yellow onions, chopped
3 cups tomatoes (fresh or canned), chopped
1 (6 ounce)
Greek Chicken With Artichokes (Kottopoulo Me Anginares) Recipe
Greek Chicken with Artichokes (Kottopoulo me Anginares)
4 large chicken breast halves (about 2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, chopped
1 cup water
1 teaspoon instant chicken bouillon
1 (14 ounce) can small artichoke hearts, drained
2 tablespoons lemon juice
1 teaspoon cornstarch
2 eggs
Remove bones and skin from chicken breast halves
Heat oil in 10-inch skillet until hot
Cook chicken over medium heat until brown on both sides, about 15 minutes; drain fat
Sprinkle chicken with salt, pepper and garlic
Add water and bouillon
Heat to boiling; reduce heat
Cover and simmer 10 minutes
Add artichoke hearts
Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes
Remove chicken and artichoke hearts to warm platter with slotted spoon; keep warm
Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork
Add enough water to pan juices to measure 1 cup
Beat into egg mixture, using fork
Return mixture to skillet
Heat to boiling over medium heat; boil and stir 1 minute
Pour sauce over chicken and artichokes
Sprinkle with minced parsley if desired
Yields 4 servings