Daily Archives: January 28, 2010

Thursday Night Menu: Spicy Chicken Stew

Shortbread Wedges

Really? Another week has come and gone? It’s been a busy one, a productive one, but it went by too quickly. Because my schedule has been a bit crazy, you’ll notice someone has joined the What’s 4 Dinner Solutions’ team to help out – JeffreyW has already added some great cooking experiences and even better, pet pix! Check out his posts if you haven’t already. 

On the board tonight: 

  1. Spicy Chicken Stew
  2. Sweet Potatoes w/Apples
  3. Tossed Salad
  4. Shortbread

Spicy Chicken Stew 

Slow-Cooker Meal 

  • 1 tbsp olive oil
  • 4 boneless breasts, large cubes
  • ½ lb smoked sausage, cubed
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 15 oz tomato sauce
  • ½ cup water
  • 2 tsp to 1 tbsp chili powder
  • 1 tsp salt
  • ¼ cup sliced almonds


Combine all ingredients (except almonds) into Slow-Cooker, cook according to manufacturer’s directions (usually on low) for 8-10 hours. Add almonds, simmer 5 minutes & serve. 

Sweet Potatoes w/Apples 

  • 2 sweet potatoes, peeled & cubed
  • ¼ cup water
  • 2 apples, cored & sliced
  • 8 oz can sliced pineapple (including liquid)
  • 2 tsp butter
  • ½ cup orange juice
  • ½ tsp cinnamon
  • ¼ tsp salt

2 qt casserole dish, greased 

Add sweet potatoes and ¼ cup water to casserole dish and microwave for 3 to 5 minutes (until potatoes are fork tender, add more water if needed) Add remaining ingredients to casserole dish, stir gently and bake at 450° for 20 to 30 minutes, uncovered, until apples and potatoes are very soft. 

UPDATE: I just received an email from a friend who said that you can actually put all the ingredients from the stew and the sweet potato recipes into the same slow-cooker and create a very popular Mexican stew called Mancha Manteles.  Who knew?  I knew the two dishes complimented each other nicely…all together would be interesting. 


  • 1 cup butter
  • ½ cup sugar
  • 2 ½ cups flour

baking sheet 

Cream butter and sugar until fluffy. Stir in flour. Chill for an hour. Divide in half. Place each half on baking sheet and pat each into approx. 7 inch circle. Prick each with a fork to make 16 wedges (total of 32). Bake for 30 minutes at 300° 

Shopping List

  • 4 boneless breasts
  • ½ lb smoked sausage
  • 1 medium onion
  • 1 green pepper
  • 15 oz tomato sauce
  • 1 tbsp chili powder
  • ¼ cup sliced almonds
  • 2 sweet potatoes
  • 2 apples (my new favorite are Jazz)
  • 8 oz can sliced pineapple
  • 4 oz orange juice
  • 1 1/4 cups butter
  • 3/4 cup sugar
  • 2 ½ cups flour

Also: olive oil, cinnamon, salt, pepper


Dinner today

We have a standup freezer, so when the grocery has a good deal on meat I tend to go for it.  Last week they had these humongous pork roasts, bone in, so I brought one home and carved it into three portions.

Took one of them out and thawed it today.  When it was thawed I marinaded it in olive oil, soy sauce, balsamic vinegar, red wine vinegar, kosher salt, fresh ground pepper, and some garlic and onion  powders. Oh, and some dried rosemary.  Gave it a couple of hours.  While it was soaking in all that goodness, I diced some veggies-a couple of potatoes, carrots, some cauliflower, and an onion.  I gave them the same general treatment with a similar marinade.

The meat and veggies, marinades included, then went into a 350 oven in a large stock pot with the cover on for nearly an hour, then I took the lid off to get some browning.  When I judged them ready, I removed the pork and the rest to a serving tray, and made gravy from the liquid in the bottom of the pot by adding some corn starch in a slurry of water.  A wee splash of Kitchen Bouquet for a deeper color as the gravy simmered on the stove top finished it.

It ended up very tasty, though next time I’ll cut the cauliflower bigger, and the other veggies smaller, and take the lid off for the browning step earlier.  The carrots and potatoes were perfect, but the cauliflower was a bit overdone.  The pork was fork tender.  Annie was disappointed when I wiped the plate clean with the garlic bread, she was thinking that job was hers.

Annie is very focused

Mmm…sammiches pastrami on rye

This one is put together with some fresh baked pumpernickle rye, a bit of cheese and some sauerkraut.  Mrs J can’t eat one without a dill pickle spear on her plate.  We eat a lot of sammiches, corned beef is another fave.  In the summer we tend to go with the Subway style, hoagie rolls with cold cuts and various dressings-shredded lettuce, various peppers, onions, olives and etc.  I can eat them cold or warmed a bit in the oven. Finished off with some seasoned olive oil or spicy mustard.  Heaven.