Mexicali Chicken and Rice

Ingredients:
-Chicken breasts
-Salsa
-Chili powder
-Onion salt
-Chopped Jalepenos
-Shredded Sharp Cheddar
-package of Lipton's Mexican rice (sorry for cheating here, but I may try a better mexican rice later on.)

Instructions:
Place chicken in a baking pan, sprinkle chili powder, onion salt, jalepenos, and black pepper to your liking.
Pour salsa on top.
Cook for 25 min at 375 degress.
Cover with cheese and cook for 5-10 more minutes.
Cook the Mexican rice as instructed on package.

Serve and enjoy.

Stuffed Peppers

Ok, back to food. Besides, everyone likes food, right?

Not sure where this meal originated from, but my mother (german-english) and also my mother-in-law (irish-polish) have been making it for years. And of course, since women don't cook anymore, I will gladly continue this culinary tradition.

INGREDIENTS:

* 6 green\red\yellow bell peppers
* 1 tablespoons butter
* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 1 can (14.5 ounces) diced tomatoes
* 2 cans (16 ounces) of tomato sauce
* 1 clove garlic, crushed
* 1 teaspoon dried leaf oregano
* 2 teaspoons salt, divided
* 1/2 teaspoon ground black pepper, divided
* 1 egg, lightly beaten
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/2 pounds lean ground beef or chuck
* 1 1/2 cups cooked long-grain rice

PREPARATION:
Cut tops off peppers; remove seeds. Chop edible part of tops and set aside.
Boil peppers in a large pot for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and for about 7 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 60 minutes.

Also, make another 2-3 cups of rice to serve with meal.

Wine Pairing: Merlot

Enjoy!