Saucy Chicken
6 chicken thighs or 8 legs with skin
1/2 tsp. salt
1/4 freshly ground black pepper
2 Tbsp. yellow mustard
2-3 cloves garlic, minced
3-4 Tbsp. olive oil or vegetable oil
2 Tbsp. brown sugar
1 onion, julienne
1 green pepper, julienned
In large bowl, place chicken thighs or legs. Sprinkle with salt, pepper, mustard and garlic. Mix together well so that all pieces are well coated. Let set to marinate.
In a large saucepan, add olive oil and brown sugar, let sugar caramelize, then add chicken, onion and green peppers. Cook it until chicken is done and veggies are soft.
Serve over rice or serve with flour tortillas.
Tomato Pie
1 unbaked pie
1 can (14.5 oz) diced tomatoes w/chilies, drained
1/2 tsp. salt
3-4 Roma tomatoes, diced and drained
1/2 cup sharp cheddar cheese, grated
6-8 fresh basil leaves, julienned
1/3-1/2 cup finely diced red onion
1 tsp. Worcestershire sauce
1/3 cup sharp cheddar cheese
1/3 Italian blend cheese
1/3 cup freshly grated parmesan cheese
Put tomatoes with chilies and diced Roma tomatoes in strainer; Sprinkle with salt and let set for a few minutes. Press out liquid. Save liquid for another use, if desired. When liquid is gone, put tomatoes in medium bowl. Add 1/2 cup grated sharp cheddar cheese, basil, onion and Worcestershire sauce. Mix well. Put tomato mixture into unbaked deep dish pie shell. Blend cheeses together and sprinkle over top of tomatoes. Bake in 350-degree oven for 30 minutes. Serves 4-6.
