Monday, August 31, 2009

Jasmine Rice-Stuffed Peppers

I've craving stuffed peppers. This is a good recipe. The peppers don't get soggy like some other ones I've had. I can see a merit to both ways ~ crispy peppers or soggier. I'd make these again. I did put some in the freezer - we'll see if they are a good make ahead dish!

Jasmine Rice-Stuffed Peppers
Source: Cooking Light
Yield: 4 servings, 2 pepper halves

4 large green bell peppers
Cooking spray
1/2 cup onion
2 garlic cloves, minced
1 jalepeno pepper, minced
1/2 cup uncooked jasmine rice
1 cup fat-free, less sodium chicken broth
2 cups tomato sauce, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 tsp. freshly ground black pepper
1 large egg, slightly beaten (I must admit to forgetting to put this in! I didn't even notice)
2/3 lb. ground sirloin, extra lean
1/3 lb. ground turkey breast

Preheat oven to 400.

Cut bell peppers in half lengthwise, discard seeds and membranes, leaving the stem intact. Place on a foil lined jelly roll pan, cut sides up.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeno to pan, saute 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth, bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.

Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers.

Cover and bake at 400 for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese, bake 3 minutes or until cheese melts.

Sunday, August 23, 2009

White Peach Sangria Recipe

Who doesn't love Sangria in the summer?? This recipe was a hit at a party we had this past weekend. It was gone way too early into the evening. I got the recipe from & tweaked it a bit. I also made the batch much bigger!

White Peach Sangria

  • 1 (750 milliliter) bottle dry white wine ~~ I used the equivalent of 8 bottles of wine, Pinot Grigio ~ 1.5 liter bottles of Cavit
  • 3/4 cup peach flavored vodka ~ I substituted mostly brandy & a bit of peach schnapps ~ I used about 6 cups
  • 6 tablespoons frozen lemonade concentrate, thawed ~ used about 3 cups
  • 1/4 cup white sugar ~ about 2 cups, used Splenda
A big bag of frozen fruit ~ I used a mix from Costco of peaches, strawberries, honeydew

  1. In a large pitcher, combine wine, alcohol, lemonade concentrate and sugar. Stir until sugar is dissolved. Add frozen fruit.
  2. Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice.
  3. Some people liked it just as it ~ others added some fresca to theirs.

Pinwheel Rollups

I am not sure where I got this version of this recipe. There are many variations out there. This was a good one. A hit at a recent party. So easy to make! I see these making an appearance for some upcoming tailgates!

Pinwheel Roll ups

10 large flour tortillas ~ ( I only got about 8 out of it)
1 cup chopped vegetables (red peppers, green peppers, carrots)
1 1/2 blocks cream cheese, softened
1 package dry ranch mix
1/4 cup salsa
A handful or so of shredded mozzarella

  • Mix cream cheese with ranch mix and salsa
  • Spread mixture onto tortilla; top with chopped veggies and cheese.
  • Roll and place in a casserole dish and refrigerate for at least 6 hours. Mine were in overnight.
  • Chop off the end of each tortilla and discard; chop tortilla into bite sized pieces and serve. Each tortilla should give you 6-8 pieces.

Down Home Macaroni & Cheese

In planning a party, mac & cheese is usually a hit with the kids. This recipe was a hit with the kids AND the adults. I found it on Kraft.Com. I didn't alter the recipe at all ~ but I did quadruple it ~ and it turned out great. The only thing at the party (besides the keg) that there was absolutely none left! Can't wait to make it again in the fall for a football party.

Down Home Macaroni & Cheese
Source: Kraft.Com

1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked, drained
1/2 cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed

I just did this X4! It worked out perfectly ~ A big block of Velveeta, one bag of cheddar.


HEAT oven to 350°F.

MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.

SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.

BAKE 20 min. or until heated through.

Monday, August 17, 2009

Chocolate Chip Cookies

The most simple of recipes are sometimes the best! Chocolate cookies = pure joy!! This is the recipe on the back of the chocolate chips! As I type they bake, filling the house with the best smell!

Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 tsp. vanilla
2 cups chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking soda and salt with a wire whisk and set aside.
With a mix, beat butter and both sugars until well blended. Beat in eggs and vanilla.
Add the flour mixture in two additions until combined.
Stir in 1 1/2 cups of chocolate chips
Use a mini ice cream scoop to drop cookie dough on a parchment covered cookie sheet about 2 inches apart.
Bake for 8 - 10 minutes.
About halfway through baking, sprinkle reserved chips on top of the cookies.


Sunday, August 16, 2009

Zucchini Cakes

My friend Chrissy has recommended I try these out. With a glut of zucchini in the fridge, I decided to give it a go. They were good. Can be substituted as a vegetarian way to have crab cake taste or just a nice summer meal or side dish.

Zucchini Cakes
Adapted from All Recipes.Com

  • 2 1/2 cups grated zucchini
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1 cup bread crumbs
  • 1/4 cup minced onion
  • 1 teaspoon Old Bay Seasoning TM
  • If frying ~~ I baked them. Instead of flour topped with panko & baked.
  • 1/4 cup all-purpose flour
  • 1/2 cup vegetable oil for frying
  1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  2. Shape mixture into patties. Dredge in flour. (I topped with some panko instead of dredging in flour.)
  3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides. Instead of frying, I baked at 400 for 12+ minutes.