Stuffed Peppers

Ingredients

5 large peppers

1 lb of sausage out of the casing, browned

1 tsp salt

1/8 garlic powder

1 cup of rice, cooked

15-oz can tomato sauce

3/4 c. chredded mozzarella cheese

Directions

1. Cut tops of peppers and remove seeds.

2. Combine all ingredients except peppers and cheese.

3. Stuff peppers with all ground sausage mixture. Place in slow sooker.

4. Cover. Cook on Low 6-8 hours, or High 3-4 hours. Sprinkle with cheese during last 30 minutes.

Potato Pancakes

Ingredients
5 potatoes, peeled and shredded
2 eggs, beaten
1 onion, finely chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 tablespoons vegetable oil

Directions
1. In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.

2. In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately with sour cream and applesauce.

Buffalo Chicken Chili

Ingredients
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips
3/4 pound blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)

Preparation
Preheat oven to 375°F or broiler to medium Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Hummus

Ingredients
1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Directions
In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

source: allrecipes.com

Country Captain Chicken

Ingredients
8 pieces bone-in, skin off chicken, white or dark meat
Salt and pepper
1 cup flour
2 teaspoons sweet or smoked paprika
2 tablespoons EVOO - Extra Virgin Olive Oil
2 tablespoons butter
1 medium onion, finely chopped
3 to 4 small ribs celery, finely chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
3 to 4 cloves garlic, finely chopped
A small handful golden raisins, chopped
1/2 cup white wine
1/2 cup chicken stock
1 15-ounce can crushed tomatoes in puree
1/2 tablespoon red chili powder or chili de Arbol powder, half a palmful
2 tablespoons Madras (mild) curry powder, a couple of palmfuls
A few sprigs fresh thyme, finely chopped
Thinly sliced scallions, for garnish
1/2 cup thinly sliced toasted almonds, for garnish

Directions
Wash and pat chicken dry, season liberally with salt and pepper. Combine flour with paprika or smoked paprika and coat chicken.
In a large, shallow pan with tight fitting lid, heat EVOO, a couple of turns of the pan, over medium-high heat. Add chicken to the pan and brown on both sides, 7-8 minutes. Remove chicken to a plate and reduce heat a bit. Add butter to pan, allow to melt, stir in chopped vegetables and garlic and season with salt and pepper and cook until tender 6-7 minutes. Then stir in raisins to combine and add wine to deglaze the pan. Stir in stock, tomatoes, chili powder, curry powder and thyme. Bring sauce to a bubble then slide chicken back into pan and stir to combine. Cover tightly with lid and let chicken simmer over medium-low heat 15 minutes. Start rice as a side dish.
Serve chicken with rice, scallions and almonds on top for garnish.

Source: Rachael Ray Show

Perfectly Grilled Radicchio

Ingredients
4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper

Directions
1. Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
2. In a medium bowl, combine all ingredients except the mozzarella. Mix well.
3. Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
4. Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
5. Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
6. When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.

source: courtesy Michael Chiarello (foodnetwork.com)

Herbed Grilled Artichokes

Ingredients
1/2 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon liquid smoke flavoring
1 teaspoon olive oil
1 teaspoon salt
1/4 cup white wine
2 lemon wedges
4 artichokes, halved and choke scraped out

olive oil-flavored cooking spray
1/4 cup butter, melted

Directions
1. Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. Remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. Refrigerate until ready to serve.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Lightly coat the cooled artichoke halves with cooking spray. Cook artichoke halves on grill until edges are slightly charred. Drizzle with melted butter to serve.

source: allrecipes.com