Monday, August 31, 2009
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
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
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 Allrecipes.com & tweaked it a bit. I also made the batch much bigger!
White Peach Sangria
Source: All Recipes.com
- 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
- In a large pitcher, combine wine, alcohol, lemonade concentrate and sugar. Stir until sugar is dissolved. Add frozen fruit.
- Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice.
- Some people liked it just as it ~ others added some fresca to theirs.
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.
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
Monday, August 17, 2009
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 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
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.
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
- In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
- Shape mixture into patties. Dredge in flour. (I topped with some panko instead of dredging in flour.)
- 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.