PEASANT SKILLET
I prepare this supper frequently throughout the year, substituting whatever vegetables are in season. No matter how often I make it, I'm always asked for the recipe. -Lisbeth Whitehead, Watertown, South Dakota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.
Nutrition Facts : Calories 382 calories, Fat 25g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 707mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.
JALAPENO POPPERS WITH PHEASANT
Steps:
- Preheat grill over medium-high heat.
- Wash peppers and slice in half cross ways and remove the seeds. Mix cream cheese with herbs, spices and green onions. Slice the pheasant thinly. Stuff the jalapenos loosely with the cheese mixture and sliced pheasant. Wrap peppers with 1/2 slice of bacon. Place 4 pepper halves on a skewer and grill until done, about 8 minutes.
GRILLED PHEASANT POPPERS
Here's a great way to use and even enjoy the pheasant the outdoorsmen in your life brings home! This appetizer creates a spicy, crisp and delicious mouthful sure to fool anyone who would wrinkle up their nose to pheasant! This has quickly become my number 1 requested appetizer by friends and family. So simple and so darn good!
Provided by Lizzy
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Cut the pheasant breast into 36 pieces, and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast, and wrap with a third of a strip of bacon. Skewer 6 of the pheasant pieces on each skewer.
- Cook on the preheated grill, turning frequently, until the bacon is crispy, 15 to 20 minutes. Remove the skewers from the pheasant pieces, and place a toothpick into each piece to serve.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 1.1 g, Cholesterol 100.8 mg, Fat 18.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 5.6 g, Sodium 780.8 mg, Sugar 0.4 g
PEASANT PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.
PEASANT PEPPERS
Love love love this Italian side dish! Good for you and great tasting! Quick and easy too! Recipe Source~ tasteofhome.com
Provided by Angela Pietrantonio
Categories Vegetables
Time 1h
Number Of Ingredients 6
Steps:
- 1. Place peppers in two 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
- 2. Bake at 400° for 30-35 minutes until tender and skins are slightly blackened. Sprinkle with breadcrumbs. Bake 15-20 minutes longer or until lightly browned. 3 points per serving
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