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

Peach Crisp

Ingredients

Peaches cored and thinly

1 cup of flour

1 cup of sugar

pinch of salt

1 stick of butter (melted)

2 packets of instant oatmeal

Directions

1. Preheat oven to 375 degrees F (190 degrees C.) Butter a round baking dish.

2. In a large bowl, mix together flour, sugar, salt, melted butter and oatmeal. With a fork, mix until crumbly.

3. Arrange peaches in pan. Sprinkle cinnamon and sugar and peaches. Top with crumbs.

4. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and peaches are tender.

I made this because I went peach picking with my mother and brother. The peaches were getting really soft and I didn't want them to go to waste. I have also been putting the peaches in cereal and yogurt.

Slow Cooker Island Beef

Ingredients
1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
2 1/2 pounds cubed beef stew meat
2 large onions, cut into wedges
1/2 cup beef broth
3 tablespoons red wine vinegar
2 garlic cloves, crushed
3/4 teaspoon seasoned salt
3/4 teaspoon ground paprika
1/4 teaspoon ground black pepper
1 green bell pepper, diced
1 red bell pepper, diced
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 large tomatoes, cut into wedges

Directions
1. Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.

2. Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour.

3. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

4. Serve with rice.

source: allrecipes.com

Slow Cooker Meal: Honey Lemon chicken with Potatoes

Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
8 bone-in, skin-on chicken thighs
Salt and ground black pepper
1 1/2 pounds baby potatoes
1 small onion, chopped
2 to 3 cloves garlic, finely chopped or grated
4 to 5 sprigs thyme, leaves picked and chopped
2 lemons, thinly sliced
1/4 cup honey
1/4 cup chicken stock or water
To finish:
Zest of 1 lemon, cut into strips
1/2 cup flat-leaf parsley, chopped
1/2 cup pine nuts, toasted
Balsamic drizle


Preparation
1. In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

2. Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

3. Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.

source: Rachael Ray Show

This recipe was really good. The only ingredient i left out was the pine nuts because I found them at our farmer's market, but they were $12.99

Frozen OREO® Pizza

Ingredients
18 OREO Cookies, finely crushed
3 tablespoons butter, melted
2 1/2 cups cold milk
2 pkg. (4 serving size) JELL-O OREO Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
2 cups sliced strawberries or chocolate shavings

Directions
- Mix cookie crumbs and butter; press firmly into 12-inch pizza pan.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Spread over crust; cover with remaining whipped topping.
- Freeze 3 hours or until firm. Arrange strawberries on top of pizza. Cut into 12 slices. Store leftover dessert in freezer.

source: Allrecipes.com

This recipe originally called for sliced strawberries arranged on top, but i decided to shave chocolate over it.

Farmer's Market Soup

Ingredients
6 cups total of:
Baby potatoes, chopped
Baby carrots, chopped
Celery, chopped
Onions, chopped
Mild Peppers, seeded and chopped
Zucchini, chopped
Medium eggplant, chopped
4 ears corn on the cob, husked
2 pints baby heirloom tomatoes
4 cups chicken stock
3 1/2 to 4 cups your favorite herbs (such as lemon thyme, tarragon, chives, basil, parsley, dill, etc.), loosely packed
1/4 cup EVOO – Extra Virgin Olive Oil
Salt and pepper


Preparation
- To a soup pot over medium-high heat, add EVOO. To the hot oil, add veggies and corn, and season liberally with salt and pepper. Sauté until tender, 8-10 minutes.
- Add the tomatoes to the pot and cover with a tight-fitting lid. Cook 8-10 minutes more, until tomatoes burst. Add chicken stock, replace cover and bring up to a bubble.
- Fill a food processor with the herbs and pulse to chop. Add a splash of stock and stream in EVOO with the machine running to form a green sauce. Season with salt and pepper.
- Season soup with salt and pepper to taste. Serve in bowls topped with a heaping spoonful of herb sauce to stir in.

source: Rachael Ray Show

This soup was very good even though I didn't make the green sauce for it. I felt like it didn't need it and I was too lazy to make it.

Open-Faced Turkey Burger with Pot Pie Gravy

Ingredients
1 pound ground turkey breast
1/4 cup chopped chives
1/4 cup chopped dill
1/4 cup chopped flat-leaf parsley
2 tablespoons Dijon mustard
Salt and pepper
2 tablespoons EVOO – Extra Virgin Olive Oil
3 tablespoons butter
2 large shallots, chopped
2 carrots, finely chopped
2 ribs celery, finely chopped
2 tablespoons flour
2 cups chicken broth
1/2 cup peas
2 sandwich-size English muffins, toasted


Preparation
- In a bowl, combine meat with herbs, mustard, salt and pepper, and form 4 large patties.
- Heat non-stick skillet with EVOO over medium-high heat. Cook burgers 6-7minutes on each side until firm and cooked through.
- Meanwhile, heat a small saucepot over medium heat and melt the butter. Add shallots, carrots, celery, salt and pepper and sauté 7-8 minutes to soften. Sprinkle with flour, stir 1 minute then whisk in broth. Let thicken 3-4 minutes then stir in peas and heat through.
- Top each toasted muffin bottom with a burger and some pot pie gravy. Replace the muffin tops and serve.

source: Rachael Ray Show

Quick Rosemary Chicken and Potatoes

Ingredients
1 pound baby Yukon Gold potatoes
1 small head cauliflower, cut into florets
8 cloves garlic, smashed and peeled
Salt and pepper
1 cup chicken stock
2 tablespoons EVOO – Extra Virgin Olive Oil
4 bone-in, skin-on chicken breast pieces, halved across the breasts with sharp knife
4 sprigs rosemary, finely chopped
1 cup dry white wine
Optional garnishes: balsamic vinegar

Directions

Preheat oven to 450˚F.
1. Place the potatoes, cauliflower and garlic in a pot with tight-fitting lid. Season with salt and pepper, add stock and bring to boil. Cover and reduce heat to a simmer. Cook 10-12 minutes.

2. Meanwhile, heat a large, cast-iron skillet over medium-high heat. Pat the chicken dry with a paper towel, and season with salt, pepper and rosemary. Add EVOO to skillet, 2 turns of the pan. When oil smokes, add chicken skin-side down and cook 10 minutes or so, turning once.

3. Remove chicken to a plate and add wine to the pan, scraping up the drippings. Add potatoes, cauliflower and garlic to pan, and top with the browned chicken. Transfer to oven and cook 10-12 minutes more, until vegetables are very tender and the chicken is cooked through.

4. Serve chicken, potatoes and cauliflower with balsamic alongside or topped with a little balsamic drizzle, if desired.

source: Rachael Ray Show

Fruit Salsa

Ingredients

1 Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions

In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.

source: allreipes.com

I served this with Stacy's Pita Chips (Cinnamon and Sugar)

4th of July Flag Cake

I made this for Laura's 4th of July BBQ. I used a red velvet box cake and the cream cheese frosting. My mom has made this years ago for our 4th of July BBQ, but she would use cool whip topping.

Garlic-Herb Mashed Potatoes

Ingredients
6 medium potatoes
1 garlic clove, minced
6 tablespoons butter or margarine, divided
1 cup whipping cream
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper

Directions
- Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.
-Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. - - Add the remaining butter; heat until melted.
- Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, salt and pepper; mash until smooth.

source: Allrecipes.com

I wanted to make fresh mashed potatoes because I had leftover whipping cream from the frittata recipe. I never made fresh mashed potatoes and they were so much better then the instant. I made James mom's famous chicken cutlets. Instead of dipping them in egg, bread crumbs and frying them in vegetable oil. She would soak the chicken cutlets in milk for about an hour, coat them with bread crumbs and then fry them in margarine. They come out really moist this way. I also made green beans with olive oil and Italian seasonings. James and I really enjoyed this dinner!

Picadillo

Ingredients
1 pounds ground beef
1/2 onion, chopped
2 tablespoons garlic, minced
1 teaspoon oregano
1 teaspoon cumin

1 teaspoon paprika
1 teaspoon chili powder
2 tablespoons white vinegar
1 red bell pepper, chopped
1 green bell pepper, chopped
2 (8 ounce) jars green olives, drained and chopped
1(6 ounce) can tomato paste
1/2 cup water
2 hard boil eggs

Directions
Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion, garlic, oregano, cumin, chili powder and white vinegar; cook for 2 minutes before adding the red pepper, green pepper, olives, tomato paste, and water. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking. Chop hard boil eggs and add to mixture. Serve over rice.

I got this recipe from my friend from work. She is Spanish and her and her husband love this meal. She told me what was in it, but I also looked on Allrecipes.com for guidance. I gave her alittle to try the next day and she said it came out good. Some recipes I found for Picadillo called for raisins and capers, but she makes it with the green olives and eggs. The saltiness of the olives is so good with the meat. When I first told James about the recipe he didn't think it sounded so good, but he loved it! My brother Michael also ate with us and he enjoyed the meal as well!

Frittata Bites with Chard, Sausage, and Feta

Ingredients

Non stick vegetable oil spray
1 12 ounce bunch Swiss chard, stems and center ribs removed
1 tbsp olive oil
1 c chopped onion
8 ounces mild Italian sausages, casing removed, sausage broken into 1-inch pieces
8 large eggs
1/4 c heavy whipping cream
1/2 tsp salt
1.2 tsp ground black pepper
1 c crumbled feta cheese
Fresh Italian parsley leaves

Directions

Preheat oven to 325 degrees. Spray 8x8x2-inch baking dish with nonstick spray Bring large pot of salted water to boil. Add Swiss chard and cook until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and saute until soft, 4-5 minutes. Add sausage and saute until brown and cooked through, breaking up with fork, 5-7 minutes. Remove from heat and cool.
Whisk eggs, cream, salt, pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
Bake frittata until set n center, 45 to 55 minutes. Let frittata cool and cut into bite size pieces. Garnish with parsley. Serve warm or at room temperature.

source: bon appetite magazine

I made this recipe for Father's Day. Every year we have a BBQ for my father and we all make something.

Cookie Monster & Elmo Cupcakes

Gina and I made these for Nico's 2nd birthday. The eyes of Cookie Monster and Elmo are made of marshmallows and Reese's pieces. We also used an orange Reese's pieces for Elmo's nose. The details of the face is made with decorating gel. They were alot of fun to make!