Chicken and Red Pepper Medley

It seems red peppers are showcasing for January on SECO Recipes.

My reading shows that red peppers are actually a green bell – but riper.  Only about 25 calories, red peppers donate vitamin  C, vitamin A , iron and fiber to our diets.  Did I mention how yummy they taste?  But you already knew that little tidbit.

On to the good part – the cooking and eating.


  • 3 cooked chicken breasts (or other chicken meat of your preference)
  • 1 pkg. red pepper medley frozen vegetables (red peppers, carrots, onion, water chestnuts)
  • 2 ripe red peppers, thinly sliced
  • 1 red onion, chopped
  • 1 C cooked Jasmine rice (use organic chicken and vegetable broth instead of water)
  • sprinkle of parsley
  • minced garlic salt, pepper, red pepper flakes, garlic powder and garlic powder
  • Parmesan & Asiago graded cheese

-Saute the onion, sliced red peppers and frozen medley in your favorite oil (I used safflower).

-Add chicken and spices – saute about 5 minutes.

-Stop cooking; let medley set for about 5 minutes to blend flavors.

-Serve on top of bedded rice.

-I sprinkle some parsley and an unhealthy amount of Parmesan/Asiago cheese on the platter before serving.

This recipe for Chicken and Red Pepper Medley sits lightly on your stomach.  Try itlet us know what you liked about it and how you might change it to suit your family’s tastes and needs.

If you reside in southeast Colorado, send us your favorite recipes and we’ll post them on your SECO Recipe site.

As always, Nature prevails.

Paccherri Pasta, straight from the Big Apple

I dedicate my first posted recipe to Oris George, SECO (SouthEast Colorado) author, (his new book is an AWESOME read), historian and friend.

The first recipe is Pasta (what else?!)  Not one I made – YET, but since this comes with a YouTube demonstration from the gardenfork website; thought it would fit our site’s promise of  pretty pictures.

I discovered the gardenfork website a few weeks ago.  It’s a down-home feel with Nature-related presentations.  Here in SECO, we are down-home, country-oriented folks, so thought this site would fit right into your lifestyles.

Below is the text recipe, which is directly copied from just below the gardenfork video presentation.

Paccherri Pasta with Poppy Seeds : GardenFork.TV

  • -1 lb of Paccherri or other big round tube pasta
  • -1 medium onion  sliced thinly from top to bottom
  • -1 cup  chicken broth  – you need high quality broth for this
  • -2 tablespoons butter-
  • 2 tablespoons poppy seeds
  • -small handful of basil leaves, sliced thinly
  • -1/2 cup mix of Romano and Parmesan cheese – not the stuff that comes in a round tube
  • -olive oil for cooking
  • -add 2 glugs of oil in a saute pan
  • -over low heat, sweat the onions in the oil, you do not want the onions to brown, but  you want them wilted nicely
  • -add the chicken broth and allow it to reduce, toss the onions in the broth a few times while this cooks.
  • -when the broth has thickened a bit, take the pan off the heat and add in the butter, stir it lightly
  • -add in the poppy seeds, toss to mix
  • -then stir in the basil and cheeses

**********************then eat************************************

Enjoy!  And please give this a try and comment with feedback.  We’d Love to hear from you.

I’m sure the gardenfork folks would like your opinion as well. Eric’s e-mail:  “ is the original web video show about cooking, gardening, and other fun stuff.” (Eric)

As always, Nature prevails.

Southeast Colorado Recipes

Do you enjoy following new recipes as well as your tried-and-true ones ?  Or maybe, as an ‘out-of-the-box’ cook, you thrive on creating new tastes and pretty table presentations as your creativity leads you. Does your daily routine grind to a screeching halt as Lydia or Emeril or Rachael come to life on the tele?

Some of us derive simple and sometimes deep pleasure from good food!   A rare steak, or a heaping plate of home-made chicken and noodles.  On a hot summer evening, after a hard day in the garden chasing  too many stubborn weeds, a recipe for a cool, tasty combination of fresh-picked tomatoes, crispy cucumbers and maybe a sweet onion, all topped with your favorite salad dressing, makes way more sense than a bathtub filled with Calgon.

No matter how we play with recipes, or enjoy our food, it graces our existence, satisfies our taste buds, brings us amongst friends and generally takes up a fair amount of our time on planet Earth.

Jan Verhoeff , owner of this website, and myself, Danielle Simone, will endeavor to build this recipe website with southeast Coloradans in mind. In addition to posting our own recipes – sometimes complete with pretty, step by step pictures, we encourage your recipe submissions.  Maybe your Granddad had a killer chili recipe that taught you the value of a quick, cool glass of milk at a moment’s notice!  Or maybe your 9 year old has mastered a mouth-watering cookie recipe. Does your husband show his creative hand at your summer barbecues with a barbecue sauce recipe that entices every neighbor with a nose, to your garden gate around dinner time?  Just maybe, you have a tried and true recipe of your own, passed down 3 or 4 generations that already holds its place in your family scrapbook?

Whatever your food fancy, stay-tuned as Jan & I begin to build a list of recipes that are free for the taking – and your enjoyment; or maybe not! Your job is to keep us on track, try what we post, let us know if your family asked for seconds…or maybe only picked out the raisins. We promise to respond to every e-mail and will endeavor to try the suggested recipes we receive.

As the site grows and expands, we hope to create recipe contests with coupon prizes for local restaurants and grocers in the Arkansas valley. Maybe we’ll gather enough southeast Colorado recipes to produce an e-book; maybe even a hard-bound jewel for sale.  Time will tell – as will the participation of our audience.

If food is your fancy, start rooting through your cookbooks; surf the cooking websites; talk to your grandparents, parents, neighbors and friends in the valley; help us create a fun and tasty website specially geared to the high-prairie tastes of southeastern Colorado – home of Nature‘s strongest winds, brightest sunshine and most glorious sunrises and sunsets in the country!

SECO Sunset, Hasty, CO, Fall 2010 By Danielle Simone

Grab your frying pans, your napkins and your taste buds; SECO Recipes is born.

As always, Nature prevails.

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