What would you make if you had these ingredients???

Question

red potatoes, bacon, chicken leg quarters, green peppers, cilantro, squash, and zucchini.

OMG....it all sounds so good!!! What to pick, what to pick!!!!!

Answer 1

First I would fry my bacon in a skillet. Then I would remove the bacon and brown the chicken legs in the bacon grease. Then I would remove chicken legs and brown the potatoes (that had been washed and quartered) lightly. Then I would drain off some of the grease and put the chicken legs, potatoes, green peppers (cut in chunks), sliced squash and sliced zucchini into the skillet - add some salt and pepper - and simmer until done. Then I would crumble the bacon on to the top of the dish and sprinkle with chopped fresh cilantro.

Answer 2

I would stuff the squash with finely chopped bacon, green peppers and zucchini and bake in an oven until nice and juicy. I would cut the red potatoes into chunks and bake them with the chicken leg quarters until golden brown. I have never used cilantro - so have no idea what to do with that - maybe rub some into the skin of the chicken before baking?????

OR

I would wrap the chicken in bacon and roast and bake the red potatoes in their jackets. I'd put all the vegies into a steamer and serve them with dollops of butter - not for the health concious!

What's for dessert??????

Answer 3

Halve the red potatoes, chunk the peppers salt pepper, roast them in the oven 45 min. @ 350. In the mean time also roast the chicken wrapped in the bacon for an hour.; You say squash and zucchini, but let's try cut on the bias steamed and topped with the cilantro. Have fun

Answer 4

I would add some eggs and perhaps mushrooms (is that allowed?) and I would make a Spanish fritatta. There's no hard-and-fast recipe for a fritatta, it's just a big, thick open-faced omlette in which you can include almost anything you like.


First, I would cook the bacon and chicken legs, and par-boil the potatoes, then whisk three eggs per person, and put in the ingredients each diced or a similar size. Pour the whole lot into a large frying pan with some melted butter in it, on a medium heat or so.

Keep an eye on the bottom of it with a large wooden spatula or spoon, but cook it slowly (adjust the heat down if necessary) and it's done when it's done. Healthy - all in one option. Cut it into slices and serve it on a plate, maybe with some side salad.

HTH

Answer 5

fry and drain the bacon, throw the potatoes, bacon and chicken into a slow cooker 6-8 hours on low, or 4 hours on high.
sautee the green peppers, cilantro, squash and zucchini in butter for a great veggie side dish!

Answer 6

dice bacon,green pepper.slice squash,zucchini. in Olive oil saute' bacon,when almost done add peppers squash,zucchini. depending on the size of the potatoes dice, boil till tender.pour of water add butter and cilantro,salt and pepper. leg quarters, a little s&p, chopped cilantro, olive oil mixed, lift skin of chicken and apply this mix. bake at 325 degrees.meat should be at least 170 degrees or stick a knife into the joint and juices should run clear.

Answer 7

I would use this recipe and substitute the crawfish with chicken, and add squash and zuchinni. It sounds really good!


Crawfish Potato Soup
SUBMITTED BY: ANGELVEN


"This is a delicious and hearty soup made with crawfish and potatoes in a creamy broth."

Original recipe yield: 12 servings

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr


INGREDIENTS
3 slices bacon
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 stalks celery, finely chopped
2 tablespoons minced garlic
5 cups diced red potatoes
1 cup grated carrot
1 pound crawfish tails
3 cups chicken broth
1 quart half-and-half cream
1 pinch salt and pepper to taste
1 cup shredded Cheddar cheese
DIRECTIONS
Place the bacon into a large pot over medium-high heat. Cook until crisp, turning as needed. Crumble, and return to the pot.
Reduce the heat to medium, and add the onion, green pepper, red pepper, celery. and garlic. Cook and stir until the onion is transparent, and the peppers are soft. Add the crawfish, and cook until the liquid evaporates, and the crawfish begin to brown. Remove the contents of the pot, and set aside.
Pour the chicken broth into the pot, and add the potatoes. If the chicken broth does not cover the potatoes, add enough water to compensate. Bring to a boil, and cook for 8 to 10 minutes, or until the potatoes are soft. Add the carrots, and cook for about 8 more minutes.
Reduce the heat to low, and return the vegetables and crawfish to the pot. Stir in the half-and-half, and heat through. Do not boil. Season with salt and pepper to taste. Ladle into bowls and garnish with Cheddar cheese to serve.

Answer 8

I would turn thosee ingredients into a great chicken stew, Boil the meat off the chicken bones and extract the bones. Put in the fresh veggies and add some salt and pepper and other seasoning to taste and maybe some white beans too and you will have a magnificant and hearty chicken stew. Serve with some warm garlic bread and enjoy!

Answer 9

I might make Emeril's Chicken and Bacon Bean Soup, or this from cooks.com

DINNER IN A SKILLET

Select an item from the "Pasta" group, place in a large skillet with a cup of water. Select an item from each of the other three groups and add to the skillet. Stir, bringing to a boil. Reduce heat to low. Cover and cook until liquid is absorbed and pasta is tender, about 30 minutes. Add water as necessary. If you like, add any of your favorite spices or herbs to taste. Garnish with grated cheese, chopped parsley, chopped hard cooked eggs, buttered bread crumbs, lemon slices, sauteed nuts, crushed potato chips or chow mein noodles.

PASTA:

1 c. elbow macaroni
1 c. med. noodles
1 c. shell macaroni
1 1/2 c. rice
1 c. spaghetti
1 1/2 c. thin noodles
1 c. curly noodles
1 1/2 c. barley
1 c. lasagna
1 c. diced potato

VEGETABLE:

Peas
Onion s
Green peppers
Diced carrots
Tomatoes
Broccoli
Corn
Asparag us
Lima beans
Mushrooms

SOUP (1 CAN):

Cream of mushroom
Cream of tomato
Cheddar cheese
Cream of potato
Cream of celery
Chili beef
Bean with bacon
Clam chowder
French onion
Green pea

MEAT OR FISH:

1 1/2 c. diced chicken
1 lb. franks, sliced
1 1/2 c. ham, cooked
1/2 c. pork, cooked
1 lb. ground beef
1 c. shrimp
1 lb. salmon
1 1/2 c. beef cubes
1 lb. ground pork
1 can tuna

Serves 4.

Answer 10

I'd wrap the chicken with the bacon and bake until ready with the veg (excl. potatoes) in the oven (you need to chop them all, and season with onion, thyme, salt and oil). The veg may take half an hour but the chicken may need more. Make a potato salad by boiling the potatoes and then season them with butter and chives. The cilantro you can use it in a marinade for the chicken (add also lime and peppercorn).