Kabobs

Kabobs
1 lb. meat of choice
Vegetables to chop:
Tomatoes
Onions
Zucchini
Bell Peppers
Whatever you like

Marinate the meat chunks overnight in your favorites marinade. Today I used venison and I marinated it in Coke to tenderize it.
Soak wooden skewers in water for at least ten minutes to prevent them from burning on the grill. Skewer vegetables and meat. Sprinkle vegetables with olive oil, kosher salt and pepper. Season meat if necessary. Cook on bbq grill over medium high heat until cooked through.

Quiche

Quiche is probably a breakfast food, but I like to serve it for dinner with a little salad on the side. Delish!

Quiche
1 1/2 cups chopped spinach, kale, collards, or swiss chard
1 small onion, diced
1 T. butter
1 1/2 cups grated cheese
2 eggs
2 egg yolks
1/2 c. heavy cream
1/2 t. salt
1/4 t. nutmeg
1 pastry shell

Prepare the pastry shell and set aside. Cook the onion in butter until translucent. Put cheese onion and greens in pastry shell. Beat together remaining ingredients and pour into shell. Bake at 375 degrees for 40 minutes.

Add mushrooms, ham, green pepper, etc. if desired.

Chicken Cacciatore

Chicken Cacciatore
6 chicken thighs and breasts with skin and bones
2 t. salt
1 t. ground black pepper
1/2 cup all purpose flour, for dredging
3 T. olive oil
1 large bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 ( 28-ounce) can diced tomatoes with juice
1 1/2 cups chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over medium heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve with pasta.

Baked Penne

Baked Penne
1 lb. ground beef
1 can. Petite diced tomatoes, drained
Kosher Salt
Ground Black Pepper
1 t. Parsley
1 t.Rosemary
1/2 t. Oregano
2 c. Penne Pasta
1 1/2 c. shredded mozzarella
1/2 c. Parmesan cheese

Saute ground beef in skillet until cooked thoroughly. Drain excess fat and set aside. Cook penne pasta according to package directions. Combine cooked pasta, ground beef, drained tomatoes and season to taste with salt and pepper. Add herbs. Place in casserole or 13x9 baking dish. Cover and bake in oven at 350 degrees until heated through. Top with cheeses and continue cooking until melted.

Chicken and Rice Casserole

Chicken and Rice Casserole
1 can Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1 T. dehydrated minced onion
1/2 t. garlic powder
1/4 tsp. ground black pepper
2 cups frozen vegetables
4 chicken thighs, skinned
1/2 cup shredded Cheddar cheese
kosher salt
ground black pepper

Stir the soup, water, rice, onion, black pepper and vegetables in an 13x9 baking dish. Top with the chicken. Season the chicken with kosher salt and pepper. Cover with aluminum foil.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.