My mother has always lived in Texas, and she loves to make dishes with Southern and Southwestern flavors. Here are two of her favorites. They're both fast and low in fat.
SOUTHWESTERN CHICKEN
1 large red bell pepper
1 large poblano chili pepper or 1 can green chilies
1 small red onion
1 can Rotel tomatoes and chilies
1/4 cup flour
1 tbsp chili powder
1 tsp ground cumin
4 skinless chicken breast
1 1/2 cups chicken broth
1/2 tsp salt
1 tsp pepper
Chop the bell pepper, poblano pepper and red onion into bite-sized pieces. Mix flour, chili powder and cumin together and coat the chicken. Heat about a tablespoon of oil in large skillet (or substitute Pam for oil). Add the chicken breasts and cook 3 to 4 minutes. Remove the chicken.
Add the tomato, peppers and onion to the skillet. Stir in the remaining seasoned flour and add the broth. Bring to a boil. Add the chicken, cover, and let simmer until done.
Serves 4
CORN SALAD
1 (2oz) jar pimentos, drained 1/2 cup green pepper, chopped
1/2 cup green onion, chopped
2 stalks celery, chopped
2 (16oz) cans white shoe peg corn, drained
1/2 cup sugar
1/2 tsp salt
1/2 cup vinegar
1/2 tsp pepper
Combine vegetables and toss. Combine remaining ingredients and mix well. Pour over vegetables and toss lightly. Cover and chill overnight. Drain before serving.
Serves 8-10
|
My Mom's Favorite Recipes
Posted - 05/06/2004 : 6:01:31 PM
