Stuffed Bell Peppers

Stuffed Bell Peppers

·         3 large green bell peppers

·         4 T butter

·         2T scallions (green onions) minced

·         1T garlic minced

·         1 ½ cups diced mushrooms (baby bellas work good)

·         ½ lb lean ground beef

·         2 cups rice, cooked

·         2 eggs slightly beaten

·         2T fresh parsley, chopped

·         ¼ cup grated parmesan cheese

·         2 cups of your favorite tomato sauce

·         ½ cup chicken stock

1.      Cut each pepper in half thru the stem. Remove the seeds and membranes. Bring a large pot of water to a boil and place the pepper halves in the water. Cook for 5 minutes. Remove and drain t he pepper halves on a paper towel, cut side down.

2.      In a large skillet melt the butter. Add the mushrooms, garlic and scallions and sauté over medium heat for 10 minutes, being careful not to0 brown then mushrooms.

3.      In another skillet cook the ground beef.

4.      In a large bowl mix the rice, mushroom mixture, beef, parsley and parmesan cheese.

5.      Mix the 2 eggs in a small bowl. The add a bit of the rice/meat mixture to temper the eggs. Then add the eggs to the rice mixture. Mix well.

6.      Add salt and pepper to taste.

7.      Place the pepper halves in a large casserole dish. Stuff with the rice mixture.

8.      Mix the sauce and stock together. Pour over the peppers.

9.      Bake @ 350® for 30 minutes.

Pizza Casserole

I made this a lot when my kids were younger. This was one of their favorites.

1 small jar tomato sauce
1 small jar pizza sauce
1 pound pasta twists cooked and cooled (cook 1 - 2 minutes less so the pasta doesn't get overcooked in the oven)
1 pound lean ground beef
1 package sliced pepperoni
2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Brown the ground beef and drain off the fat.
Mix the tomato sauce, pizza sauce and pepperoni together in the pan.
Spray a large casserole with cooking spray and add the pasta.
Pour the meat mixture over the pasta and mix well.
Add the parmesan cheese and mix together.
Top with the mozzarella cheese and bake for 15 minutes, until the cheese is nice and bubbly.

You can add any pizza topping your kids like.

Enjoy!

Veggie Fritata

This is my favorite way to use leftover spaghetti. I wish I had leftover spaghetti more often, but Hubs is a pasta twists guy so we use that usually, so this was a treat today.

1 tsp olive oil
1 Tbl chopped onion
1/2 large bell pepper chopped
1/3 cup grape tomatoes sliced in half
2 eggs
1 Tbl water
1/4 cup grated parmesan cheese
2 cups cooked spaghetti with sauce
Salt and pepper to taste

Preheat the oven to 400
Note - make sure your skillet is oven proof for this recipe.
In a non-stick skillet heat the olive oil for a minute.
Add the onion and pepper and cook 5  minutes on medium  heat till the onion is translucent.
Add the tomatoes and cook for another 3 - 4 minutes until the tomatoes start to soften and give off some juice.
Beat the water, eggs, parmesan cheese, salt and pepper together.
Add the spaghetti to the skillet and mix with the veggies to incorporate the veggies into the spaghetti (see pic to the right).
Add the egg mixture and toss well with tongs.
Place the skillet in to the oven and cook 8 - 10 minutes, until the top starts to brown.

This makes a perfect dinner with a salad.
Try other combinations like Ham and Asparagus, leftover chicken and veggies, the sky's the limit.

Enjoy!
Sha :)

Taco Salad

Here's a little different twist on an old favorite.

Make taco meat how you normally would and refrigerate till cool.
I use romaine lettuce, tomatoes, cucumbers, bell peppers and avocado as the salad ingredients, but you can use anything that you like.
Add the cooled taco meat to the salad bowl.
Top with shredded cheddar cheese.
The secret to this salad is using caesar salad dressing. Just mix some in and toss well. I use Ken's Steakhouse Light Caesar Salad Dressing.
Add some crushed tortilla chips to the salad and enjoy.

This is a great salad to bring to a pot luck dinner.

Enjoy!
Sha :)

Here's another easy crock pot recipe.

Chicken Cacciatore

2 pounds boneless skinless chicken breasts or thighs
1/2 a large or 1 whole small onion
1 green bell pepper
1 12 oz can tomato paste
1/2 cup red wine (I use Merlot)
1 tsp dry italian seasoning
2 - 3 garlic cloves

Slice the onion into half rings and then cut in half again
Slice the pepper into strips
Cut the chicken breasts into serving pieces (I usually cut each piece in half depending on the size of the breast.
Smash and peel the garlic cloves, do not chop.
In a bowl mix the tomato paste, wine, garlic cloves and italian seasoning.

Place the onions and peppers in the bottom of the crock pot, then add the chicken pieces on top of the vegetables.
Pour the tomato paste mixture over the chicken, spreading it evenly.

Cook on low 6 - 8 hours.
Serve over your favorite pasta (i use spaghetti since it makes a thin sauce). 
With a salad and garlic bread it makes a easy meal.

Grilled Chicken Caesar Salad

If you like caesar salads then you have most likely had a grilled chicken caesar. But this may not be the first thing that pops in your mind when planning your dinner menu for the week.

Let this serve as a reminder to add this salad to your list of quick and easy dinners. All it takes is a little bit of pre-planning, especially if you grill a lot. Just add this to your grill the night before so the chicken is ready to be used the next night.

Grilled Chicken Caesar Salad

1 boneless skinless chicken breast per person
Lawry's Garlic salt blend - pictured
Romaine lettuce
Parmesan cheese - grated and shaved
Caesar salad dressing - I use Cardini's
Croutons

The secret to a Caesar salad is in the mixing. Most people just pour the dressing on the salad and add croutons. I think this way makes the salad taste better.

1. The night before sprinkle the chicken breast with the garlic salt and grill. If your chicken breasts are on the thick side you should either slice them in half to make 2 thinner pieces or pound them thinner. Then place in the frig till the next night. (this can be done 2 nights ahead if necessary)
2. To assemble the salad, cut the chicken breasts in thin slices. If you like your chicken served warm (not hot) then pop it in the microwave for about 20 - 30 seconds once it has been sliced.
3. Place the romaine in a salad bowl and add some of the dressing. With tongs mix the dressing and salad, distributing the dressing evenly.
4. Sprinkle some grated parmesan cheese on and mix with the tongs again. If you think you need more salad dressing then add more after you mixed the parmesan cheese in, but  beware it only takes a small bit to make this salad.
5. Add the chicken and croutons and again use the tongs to mix well.
6. Top with shaved parmesan.

Enjoy!
Sha :)

Taco Casserole

I made this last night and my guys loved it!

2 pounds ground beef
1 jar of your favorite salsa
1 can tomato soup (condensed)
1 soup can filled with milk
1 package dry taco seasoning
1 1/2 cups minute rice
2 cups shredded cheddar or colby jack cheese
Tortilla chips

1. Brown the ground beef and drain off the fat.
2. Add the salsa, soup, milk and taco seasoning to the skillet, mix well.
3. Remove the skillet from the heat and stir in the rice.
4. Pour the mixture into a casserole that has been sprayed with pam or other spray cooking oil.
5. Stir in 1 cup of the cheese.
6. Cover and bake for 25 minutes at 325 degrees.
7. Uncover, top with the rest of the cheese and tortilla chips around the edges. Bake another 5 minutes.

I'd love to hear what you think of this!
Enjoy!
Sha :)

Crock Pot Chicken Burritos

Here's the Crock pot Chicken Burrito recipe I posted on twitter:
2 pounds boneless skinless chicken breast
1 jar of your favorite salsa
1 package dry taco seasoning mix

Place the chicken breast in the crock pot.
Mix the salsa and taco seasoning together and pour over the chicken.
Cook on low 6 - 8 hours.
Shred the chicken in the crock pot with tongs or 2 forks. If you want this to be creamy you can add a dollop of sour cream.
Serve on flour tortillas topped with cheese.

Enjoy!
Sha :)

3 ingredients = yum

Today we are having leftovers, well my hubby and my son Tyler are having left overs. I need veggies, lots of veggies right now. For some reason I am craving them so I looked in my produce drawer and found some makings for a yummy dinner.

Can you tell whats in it?

1 zucchini
1 orange bell pepper
3 Roma tomatoes

The rest of the ingredients are pantry items:
Olive oil, garlic, salt and basil

Here's how to make it:
Heat about 1T olive oil in a skillet, add the zucchini, garlic and pepper to a skillet and cook 5 minutes until the veggies get a bit tender. Add the tomatoes, basil and salt to taste and cook for another 5 minutes till it all softens. I was planning on making an enchilada with this, but we have no tortillas left from this weekend so I am cooking up a bit of pasta (another pantry item) to go with it. Its an easy and yummy dinner. And all you needed was 3 items besides pantry items.

Next time you want a quick dinner don't forget about your produce drawer. I had other things in there but these 3 things go well together.

Enjoy!
Sha :)

What's for dinner tonight?

Tonight is an odd night. Usually it's just me and my hubby for dinner, but tonight we have a treat. Both my sons are home (with 1 girl friend too)! So I get to cook food for my boys, which is one of my favorite things to do (and I will miss my time spent cooking with my daughter since she is away). There's nothing better than hearing "Mom this is really good" or nothing at all while everyone is eating. When they are too busy eating to talk I know I have a hit!

So here's whats for dinner tonight...

Pesto Chicken and Pasta

You’ll be amazed at how fast this dish comes together.

Ingredients:

2 chicken breasts, boneless skinless
Garlic salt – I use Lowry’s Garlic Salt with Parsley
1 pound bowtie pasta
½ cup pesto (see below for recipe or use packaged)
2 cups heavy whipping cream
4T butter
1 cup grated parmesan cheese

1.      Sprinkle the garlic salt over the chicken and grill. 

2.      While Chicken is grilling cook the pasta

3.      Pour the cream and butter in a sauce pot and heat over med heat till the butter melts, stirring frequently. When the butter is melted add the pesto and stir to combine. Lower the heat to low to just keep warm.

4.      When the pasta is ready and the chicken is done remove the pot from the heat and stir in the parmesan cheese.

5.      Mix the pasta and ¾ of the sauce in a bowl.

6.      Serve the remainder of the sauce over the chicken.

Pesto:

1 cup packed basil leaves
2 cloves garlic

¼ cup olive oil (best quality you have)

¼ cup walnuts

Salt

Pepper

1T -  2T grated parmesan cheese

1.      Combine the basil, garlic, walnuts and parmesan cheese salt and pepper in a mini chop or food processor. Pulse until the mixture is finely chopped.

2.      Stream the olive oil in slowly; there is usually a little hole to stream fluids into the bowl of the processor/mini chop. Keep an eye on the mixture. Stop when it forms a paste. 

**Note – this pesto is made specifically for this recipe. If you want to make regular pesto for another use, stream more olive oil into the mixture until it is a loose paste.

I am serving this with a salad and bread. 

You can lighten this recipe up by using half and half instead of the heavy cream.

Enjoy!

Sha :)

Welcome to my kitchen

I love cooking! I love all things food! And I want to share that love of food with you.

If there's a certain recipe that you are looking for just leave me a comment and I will  do my best to find it.

Need to lighten up a recipe, ask me.

Do you need inspiration for dinner, watch here for ideas.

Above all have fun in the kitchen!