CHICKEN WITH FIRE-ROASTED TOMATOES
My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.
Nutrition Facts : Calories 294 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES
A great, healthy alternative to noodles for spaghetti with a little spice!
Provided by Desirae
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h28m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
- Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
- Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 25 g, Cholesterol 60.3 mg, Fat 18 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 3.3 g, Sodium 489 mg, Sugar 3.5 g
SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS
A one-skillet meal that's beautiful, delicious and - surprise! - super easy. Italian herb-seasoned chicken thighs are browned in a skillet and roasted on top of a tomato, white bean and sage mixture.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
- Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
- In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
- Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.
Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 115 mg, Fat 2, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g
SLOW-COOKED PORK TACOS WITH FIRE-ROASTED TOMATOES AND PICKLED ONIONS
Steps:
- For the pork:
- To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
- For the pickled onions:
- In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
- Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
- To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.
CHICKEN BREASTS WITH GOAT CHEESE AND FIRE-ROASTED TOMATOES
Steps:
- Preheat the oven to 350°F.
- Season the chicken with salt and pepper.
- Place a medium ovenproof nonstick skillet over high heat. When it's hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.
- Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.
- nutrition information
- Each (1 topped breast) serving has:
- Calories: 171
- Protein: 29g
- Carbohydrates: 2g
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 72mg
- Trace Fiber
- Sodium: 198mg
CHICKEN WITH FIRE ROASTED TOMATOES
Chicken is a staple in my household, and I'm always looking for new ways to serve it. This is a great way to spice up your chicken! Adjust the pepper flakes to suit your taste buds. This is guaranteed to become a family favorite.
Provided by Sue Adame
Categories Roasts
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. In a plastic Zip Lock bag mix the black pepper, oregano, garlic powder, garlic salt and onion powder. Add chicken, a few pieces at a time to coat.
- 2. Heat 2 tablespoons olive oil in oven safe skillet over medium heat.
- 3. Place thighs skin side down. Cook 10 minutes (moving occasionally) turn and cook an additional 7 minutes. Remove chicken to platter.
- 4. Sauté red onion and sliced (julienne) green bell pepper until tender.
- 5. Add ¼ cup white wine with additional salt, pepper and oregano to taste. Mix well. Add chicken on top of onion and bell pepper.
- 6. Mix 1 can Diced Fire Roasted Tomatoes and 1 can diced oregano and garlic tomatoes. Add red pepper flakes to tomato mixture. Pour over chicken.
- 7. Place oven safe skillet in a 350° pre-heated oven for 60 minutes or until chicken is no longer pink or internal temp. reaches 180° (Thighs) 170° (Breast). Checking and basting every 15 minutes during the first 45 minutes. During the last 15 minutes add ¼ cup shredded Mozzarella. Bake until melted. Top with fresh chopped chives if desired.
- 8. Serve with fettuccine,a vegetable and some great french bread
SPAGHETTI SQUASH WITH FIRE ROASTED TOMATOES
Spaghetti squash mixed with fire-roasted tomatoes and leftover cut up vegetables makes an easy and tasty side or main dish! Use cooked asparagus or any vegetable.
Provided by kristin419
Categories Side Dish Vegetables Tomatoes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Lay spaghetti squash halves with cut sides down onto a baking sheet.
- Bake squash in the preheated oven until a knife easily cuts the skin, about 45 minutes. Remove from oven and use a fork to pull and separate the strands of squash from the skin; set spaghetti squash aside in a large bowl and keep warm.
- Heat vegetable oil in a skillet over medium heat; cook and stir asparagus, onion, and garlic until tender, about 10 minutes. Stir in fire-roasted tomatoes, feta cheese, and olives; cook until heated through, 3 to 5 minutes. Toss tomato mixture with spaghetti squash until thoroughly combined; season with salt and pepper before serving.
Nutrition Facts : Calories 220 calories, Carbohydrate 21.4 g, Cholesterol 22.3 mg, Fat 12.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 790.5 mg, Sugar 5.9 g
BAKED ZITI WITH FIRE ROASTED TOMATOES
This is a recipe from Muir Glen Organic Tomatoes, but I know Hunt's has a fire roasted diced tomato product out too. My DH loves this--he requests it about once a month!
Provided by FloridaGrl
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- Spray 2 quart rectangular glass baking dish.
- In a 10 inch non stick skillet, cook beef, onion and garlic over medium heat, stirring frequently,until cooked. Add zucchini, cook 2 minutes.
- Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
- Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese.
- Bake uncovered, about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 241.8, Fat 2.9, SaturatedFat 1, Cholesterol 23.4, Sodium 505.8, Carbohydrate 39.2, Fiber 4.2, Sugar 7.8, Protein 15.4
MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES
I found this recipe on an advertisement page for 'McCormick Gourmet Collection' spices. This recipe sounded pretty good, though maybe a little labor intensive for a week night! I think a nice Italian sausage would add to this dish as well, so I included it as optional.
Provided by kitty.rock
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place tomato halves, cut sides up, in foil-lined 15 x 10 inch pan which has been sprayed with no stick cooking spray.
- Mix 1/4 cup of the olive oil, minced garlic, spiced sea salt and pepper in a small bowl.
- Spoon over tomatoes. Drizzle with 2 tablespoons of the olive oil.
- Bake in pre-heated 400 degree F oven 45 to 60 minutes or until tomatoes are soft and browned on top.
- Place 1/2 of the roasted tomatoes and remaining 2 tablespoons olive oil in large bowl. Coarsely mash tomatoes.
- Add pasta and remaining roasted tomatoes; toss to mix well.
- Add Italian sausage (if using); toss to mix well.
- Sprinkle with additional spiced sea salt, if desired.
- Serve with fresh parmesan cheese sprinkled on top and a warm hearty bread and green salad.
Nutrition Facts : Calories 332.1, Fat 18.9, SaturatedFat 2.6, Sodium 785.9, Carbohydrate 35.3, Fiber 3.1, Sugar 5, Protein 6.5
BUTTERFLIED LEG OF LAMB WITH FIRE ROASTED EGGPLANT AND GRILLED TOMATOES
Provided by Food Network
Categories main-dish
Time 5h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Wash the leg of lamb and pat dry. Place in a hotel or lasagna pan.
- In a bowl, combine the remaining ingredients except the salt. Stir until well blended. Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade. Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once.
- Preheat the grill to medium.
- Season the meat with salt. Transfer to the hot grill and cook for 15 minutes on one side. Turn and continue to cook for another 15 minutes. Move the meat to a colder spot on the grill and cover. Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour. Time will depend on the thickness of the meat.
- Allow meat to cool for 15 minutes before carving to keep as much of the meat juice. Slice on a bias and serve with fire roasted eggplant and grilled tomatoes.
- Preheat the grill to medium.
- Place the eggplant on the grill for about 30 minutes, turning often. Remove and cool completely.
- Once cool, scrape out the pulp and discard the skins. Reserve.
- Rub the halved tomatoes with olive oil and salt and pepper. Place onto the side of the grill and roast until soft.
- In a large saute pan, over the hot part of the grill, heat the olive oil. Add the garlic, onion, cumin, tomato concasse, sesame seeds, and oregano. Cook until onion is soft. Remove from heat and adjust consistency with water. Add the parsley and vinegar. Season with salt and pepper.
BAKED ZITI WITH FIRE ROASTED TOMATOES
Fire roasted tomatoes add a rich, smoky flavor to a delicious cheesy baked pasta dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Cook and drain pasta as directed on box.
- Meanwhile, spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.
- Stir zucchini into beef mixture; cook 2 minutes. Stir in tomato sauce, tomatoes, oregano, salt and pepper. Heat to boiling. Add drained pasta; toss to coat. Spread in baking dish.
- Cover dish tightly with foil; bake 20 minutes. Remove foil; sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 30 mg, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 7 g, TransFat 0 g
MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES
Make and share this Mediterranean Pasta With Fire Roasted Tomatoes recipe from Food.com.
Provided by Vicki in CT
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place tomatoes cut side up on foil lined pan sprayed with Pam. Mix 1/4 cup olive oil, garlic, and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 T of remaining oil.
- Roast in preheated 400°F oven 45-60 minutes until tomatoes are soft and browned on top.
- Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes in bowl with remaining 2 T olive oil and mash coarsely. Add pasta and remaining tomatoes. Toss to mix well. Sprinkle with parmesan and additional crushed pepper if desired.
PORK CHOPS SMOTHERED WITH FIRE ROASTED TOMATOES
Okay so I have to admit, I just made this the other night because I had not gone grocery shopping and this is what I had on hand. Results..my boys LOVED it and it was fork tender. The flavor was awesome. I served it with rice but next time mashed potatoes. My boys gave me two thumbs up and I hope your family does as well!
Provided by Sue Adame
Categories Roasts
Time 50m
Number Of Ingredients 7
Steps:
- 1. In a small bowl mix the garlic with parsley, herbs de Provence, pepper and sea salt together
- 2. Heat olive oil in electric skillet over med high heat
- 3. Generously season both sides of the pork chops with seasoning mix
- 4. Place pork chops in prepared skillet searing both sides 2-3 minutes
- 5. Add tomatoes to the seared pork chops, cover, reduce heat to medium. Cook for 35-40 minutes. Serve with rice or mashed potato with pan sauces on the side
CHICKEN WITH FIRE ROASTED TOMATOES
Steps:
- Heat olive oil in large heavy skillet and swirl to coat. Add chicken breasts and brown on each side. Remove chicken from pan and add garlic, chilis and onion. Saute until soft. Add vinegar, cumin, salt, tomatoes, tomato sauce and broth and bring to boil. Add beans and rice, stir to mix. Add chicken back to pan and simmer until chicken, beans and rice are tender, about 20 minutes. Add cilantro to pan and serve with flour tortillas.
MEDITERRANEAN PASTA WITH FIRE ROASTED TOMATOES
Steps:
- Place tomato halves, cut sides up, in foil-lined 15x10x1 inch pan which has been sprayed with cooking spray. Mix 1/4 C of th eolive oil, garlic, sea salt and pepper in small bowl. Spoon over tomatoes. Drizzle with 2 Tbsp olive oil. Bake in preheated 400 oven 45-60 minutes or until tomatoes are soft and browned on top. Place 1/2 of the roasted tomatoes and remaining 2 Tbsp olive oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining roasted tomatoes; toss to mix well. Sprinkle with additional sea salt, if desired.
MACARONI AND CHEESE WITH PORK, FIRE-ROASTED TOMATOES AND BROCCOLI
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high heat, leaving 1 burner off (for indirect heat to finish the tenderloin). Line part of the direct-heat side with foil. Combine the granulated garlic, mustard and 3 teaspoons salt in a small bowl, and rub all over the tenderloin. Generously oil the uncovered grill grates, and grill the tenderloin over direct heat (not on the foil), turning occasionally, until well marked, about 12 minutes. Move the tenderloin to the indirect heat, cover with the lid and cook, turning occasionally, until a thermometer inserted in the thickest part registers 145 degrees F, about 14 minutes more. Transfer to a cutting board, let rest a few minutes, then cut into 1/2-inch chunks. Meanwhile, toss the broccoli and tomatoes with the oil, 1 teaspoon salt and a few grinds of pepper. Grill on the foil, turning occasionally, until the tomatoes are charred and starting to burst, 6 to 10 minutes, and the broccoli is charred and tender, 10 to 15 minutes. Transfer to a large bowl. Cut the tomatoes in half. Bring the half-and-half and macaroni to a boil in a large pot over medium heat, stirring frequently. Continue to cook, stirring, until the macaroni is tender and the half-and-half has thickened to the consistency of heavy cream, about 5 minutes. Remove the pot from the heat, and stir in the Cheddar, butter and 1 tablespoon salt. Stir until smooth, thick and creamy. Add the grilled pork and vegetables, stirring to incorporate. The mixture will thicken as it sits; adjust the consistency as needed with hot water before serving.
SLOW COOKED PORK TACOS WITH FIRE ROASTED TOMATOES AND PICKLED ONIONS
Categories Dinner
Number Of Ingredients 24
Steps:
- For Pork: To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender. For Red Onions: In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator. Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker. To serve place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients
BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES
Beef paprikash, a Hungarian dish, makes a marvelous Sunday dinner. We prefer it with kluski egg noodles, or try mashed potatoes. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan., Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 1-1/2 to 2 hours., Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.
Nutrition Facts : Calories 534 calories, Fat 21g fat (8g saturated fat), Cholesterol 133mg cholesterol, Sodium 953mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
BAKED ZITI WITH FIRE ROASTED TOMATOES
Steps:
- Heat oven to 375 F. Spray 2-qt rectangular glass baking dish. In 10-inch nonstick skillet, cook meat, onion and garlic over medium heat, stirring frequently, until thoroughly cooked. Add zucchini and broccoli; cook 2 minutes. Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling. Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese. Baked uncovered about 5 minutes or until cheese is melted.
ZUCCHINI WITH FIRE ROASTED TOMATOES
Make and share this Zucchini With Fire Roasted Tomatoes recipe from Food.com.
Provided by kristiesnell
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, heat olive oil over medium heat.
- Add zucchini, tomatoes, salt, and pepper.
- Cook until zucchini are tender.
- Serve immediately.
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