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Ingredients

8 bone-in chicken breast halves
2 tablespoons olive or vegetable oil
2 cups sliced fresh mushrooms
2 green onions, chopped
1 cup white wine or chicken broth
3 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water

Directions

In a large skillet, brown chicken in oil. Cover and cook until juices run clear, about 20 minutes. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in wine or broth, butter, salt and pepper.

In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.

Ingredients

2 tablespoons red wine vinegar
2 tablespoons pineapple juice
4 1/2 teaspoons brown sugar
1 tablespoon liquid smoke flavoring
1 1/2 teaspoons soy sauce
1/2 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon pepper
1 garlic clove, minced
3/4 pound boneless beef sirloin steak, 1 inch thick

Directions

In a large resealable plastic bag, combine the first nine ingredients; add steak. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Grill steak, uncovered, over medium heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Ingredients

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium fresh tomatoes – cored, quartered, and sliced as thin as possible
1 large cucumber – peeled, seeded, and thinly sliced
1 Spanish onion – peeled, cut in half, and thinly sliced
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Ingredients

4 tablespoons unsalted butter
1 red onion, chopped
4 cloves garlic, minced
4 tablespoons dark brown sugar
3 cups red wine
4 tablespoons red wine vinegar
4 tablespoons tomato paste
4 cups low-sodium chicken broth
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
salt to taste
4 tablespoons canola oil
10 slices cooked bacon, diced
2 pounds venison stew meat, trimmed and finely diced
2 cups black beans, cooked and drained

Directions

Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half.

Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot.

Mix everything together thoroughly and let simmer for about 20 more minutes.