Stuffed Peppers

Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce.

Stuffed peppers is usually made with green bell peppers but I wanted to try something different. So, I used Red, yellow and orange bell peppers which gave the dish a bit of a sweet flavor.  The peppers were nice and tender!

This is a perfect comfort food recipe and so easy to make!

Stuffed Peppers

4 Large peppers
1 cup boiling, salted water (1 1/2 tsp)
1 can (8 oz) tomato sauce
1/2 lb ground beef
1 cup bread  or cracker crumbs
1 tsp. salt
1/4 tsp pepper
1 tbsp chopped onion

Heat oven to 350F
Cut off the stems of each pepper.  Wash pepper inside and out.  Remove seeds and membrane. 
Cook peppers in salted, boiling water 5 minutes.  Drain.
Mix the rest of the ingredients.  Stuff peppers with meat mixture. Stand upright in small baking dish.
Bake covered for 45 minutes.  Uncover and bake 15 more minutes.

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Cheesy Chicken and Rice Casserole (Original Recipe by April Lewin)

 

 I came up with this recipe one cold, winter day back in 2017. A delicious comfort food!

14 oz cubed chicken breast
1 cup cooked white rice (1/2 cup uncooked)
28 oz diced tomatoes
2 cups Italian blend shredded cheese
1/2 tbsp basil
1 tsp oregano
1 tsp chopped chives
1 cup chicken broth

Preheat oven to 350. Cube and brown chicken in skillet. Cook rice according to package directions. Mix tomato, 1 cup cheese, basil, oregano, chopped chives and broth in medium bowl.

Once chicken and rice are done, add to tomato mixture; stir.

Pour into oven safe pan (13x9 in pan). Top with 1 cup cheese, bake 50 minutes.

Tuna Noodle Casserole

 

Another wonderful Autumn and winter dish.  Also one from my childhood.

When I whip up my own concoctions, I don’t measure anything.  Keep this is mind when you see a recipe that I am sharing.  The following “recipe”  is how my mother used to make Tuna Noodle Casserole.   I use this recipe when I am in a hurry or have forgotten to take meat out to thaw.  

 I have a different recipe with a lot more and different ingredients than this one.   I make it when I have plenty of time.  

There are many variations of how I make my casserole but this is how I did it this time.  For the soup, I usually do a combo of 2 soups.  This time, I used 2 cans of mushroom soup.  

Pre-heat oven to 350
Cook noodles and soups according to package directions
1 - 1lb bag noodles
2 - 10 oz cans soup (cream of mushroom, cream  of celery, or cream of chicken)
2 - 5 oz cans tuna fish
1 cup Frozen Peas  (optional)
Bread Crumbs (I use seasoned). Season to taste.

Add frozen peas to soup while cooking.  Drain tuna and add to soup.
Once soup and noodles are cooked and drained, combine - soup, noodles, peas, tuna in a pot or bowl and mix.
Sprinkle in some bread crumbs. Pour mixture into baking dish. Cover with more bread crumbs. Bake in oven 15-25 minutes or until top layer is a little crispy.

This is a great, easy dish because you usually have these items in your cupboards or pantry.  The night I made this I was going to make another dish in the crockpot when I realized the crockpot dish was already in use.  So, I looked through my freezer for something else, couldn’t find anything, and thought HMMM….tuna noodle casserole.  And of course, I had everything I needed!

How do you make your Tuna Noodle Casserole?  

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Deconstructed Beef Kabobs

Did you know:  The name “Kabob” comes from the Turkish word "sis kebap" meaning served on the skewer.

Kabos are a Summer staple but who says you can't have them year round!?  I was in the mood for kabobs and the Hubby was at work.  I don't like cooking on the grill, that is the Hubby's job.  So, I decided I was going to try something new!

A few months ago, I had made up a marinade recipe for beef kabobs for the Hubby to make on the grill.  I used this recipe for the marinade. 

I used Worcesterchire sauce, soy sauce, olive oil and other ingredients (recipe below) to make the marinade.  You can use this marinade for just about anything!

I sliced, cut and chopped up the vegetables.  Some were fresh from the garden!  Those are the best! I used yellow squash, zucchini, onions, peppers and Little Potatoes.  Of course, you can use any veggies you want!  I threw them all in the bowl and tossed them with some of the marinade.  My squash and zucchini were so big, I ended up quartering them.

I then started trimming and cutting the stew beef.  Once it was cut, I threw it into the marinade and combined it. 

I then poured the beef and marinade in the bowl with the veggies and mixed it until everything had a good coating.  After I put the lid on. I gave the bowl a good shake put it in the fridge for 5 hours.

For the marinade, you may want to increase or decrease the amounts of ingredients depending on the amount of food you want to marinate in it.

For the beef, I used stew beef because that is what I had on hand.  Beef kabob is commonly cut from the sirloin but can come from any tender cut.

After 5 hours (you can marinate anywhere from 1-6 hours or even overnight!) I preheated the oven to 400*, sprayed a baking sheet with cooking spray and arranged the beef and veggies in a single layer.  I let it bake for 40 minutes.  

It was so good, there weren't even any leftovers!

Deconstructed Beef Kabobs 

INGREDIENTS
11/2  lbs stew beef cut into 1 in cubes
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, sliced (quartered for big  pieces)
1 zucchini, sliced (quartered for big  pieces)
6 ounces Little Potatoes (cut in half)

MARINADE (make in small bowl)
     Ingredients:
     1/4 cup worcesterchire sauce
     1/4 cup soy sauce
     1/4 cup olive oil (or oil of your choice)
     1 Tbsp  mustard
     1 Tbsp minced garlic
     1 Tbsp brown sugar
     1 Tbsp lemon juice
     1 tsp dried basil
     1 tsp dried parsely
     1 tsp pepper

Instructions:  
  1 Combine all marinade ingredients in a small bowl
  2 Prepare your vegetables place in large bowl, pour some of the             marinade over them  and mix well.
  3 If needed, cut and trim your beef.  Then place beef in marinade.         Once it is all in the bowl,  combine well. 
  4 Add the marinade and beef to the vegetables, combine well.  
  5 Cover and place in the refrigerator.  Let marinate 1-6 hours or            even overnight 
  6 Preheat oven  to 400*
  7 Coat baking sheet with cooking spray, arrange kabob ingredients        in a single layer.  Bake 35-40 minutes or until veggies are soft.

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Oven-Fried Veggies

This is a recipe from 

Better Homes and Gardens New Cook Book, 17th Edition.  It calls for fresh vegetables but I since I made it during the 2020 Coronavirus Pandemic and already had a bag of frozen veggies in the freezer, that is what I used.

If you are using fresh veggies, be sure to cut them into uniform pieces so they bake at the same rate.  You may have to halve or quarter large mushrooms.

We chose to just use ranch dressing as a dipping sauce.  The veggies were very flavorful without the ranch but the ranch gave them a nice kick! The next time, I am going to make the Curried Aioli to go with it.

Oven-Fried Veggies

Ingredients
1 cup panko bread crumbs

½ cup grated Parmesan cheese

1 teaspoon dried oregano, basil, or thyme, crushed

½ teaspoon garlic powder

½ teaspoon ground black pepper

1 egg, lightly beaten

1 tablespoon milk

4 cups cauliflower florets, broccoli florets, whole fresh button mushrooms, and/or baby

carrots, halved lengthwise

¼ cup butter, melted

1 recipe Easy Aïoli or bottled ranch salad dressing (optional)

Directions

Instructions Checklist

• Step 1
  Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a plastic bag combine panko, cheese, oregano, garlic powder, and pepper. In a small bowl combine egg and milk.

Instructions Checklist

• Step 2
  Add 1 cup of the vegetables to egg mixture; toss to coat. Using a slotted spoon, transfer vegetables to panko mixture in bag; shake to coat. Place vegetables in the prepared baking pan. Repeat with the remaining vegetables. Drizzle with melted butter.

Instructions ChecklisInstructions Checklist

Instructions Checklist

• Step 3
  Bake for 20 to 25 minutes or until vegetables are tender and coating is golden, stirring twice.
  If desired, serve vegetables with Easy Aïoli (recipe below) or ranch dressing)
  Nutrition Facts (Oven-Fried Veggies)
  Per Serving:169 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g
  monounsaturated fat; 62 mg cholesterol; 222 mg sodium. 245 mg potassium;
  12 g carbohydrates; 2 g fiber; 3 g sugar; 7 g protein; 0 g trans fatty acid; 0 RE vitamin a;
  3693 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin;
  1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12;
  111 mg calcium; 1 mg iron;
  
  Easy Aïoli
  
  Ingredients
  ⅓ cup mayonnaise
  3 cloves garlic, minced
  1 teaspoon water
  ½ teaspoon lemon juice
  ⅛ teaspoon kosher salt
  ¼ cup olive oil
  
  DirectionsIn a medium bowl combine the mayonnaise and garlic. Whisk in the water, lemon juice,
  and salt until the mixture is smooth. Slowly whisk in the olive oil until combined and
  smooth. Cover and chill for at least 1 hour before serving. Serve with vegetables, shellfish,
  or beef.
  

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Buttermilk Fried Chicken

Fried Chicken has always been a family favorite!  It's  perfect for an old-fashioned picnic!
This recipe is simple and so easy to make although it is kind of bland.  The next time I make it, I am going to experiment with some different kinds of herbs and spices.

Buttermilk Fried Chicken
Prep: 30 mins  Chill: 2 hrs Cook: 12 mins per batch  Servings:6

Ingredients

3 cups buttermilk

⅓ cup kosher salt

2 tablespoons sugar

2 ½ – 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)2 cups all-purpose flour

¼ teaspoon salt

¼ teaspoon black pepper

¾ cup buttermilk (see below)

Cooking oil

Instructions Checklist

• Directions
         Step 1
  For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

Instructions Checklist

• In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.

Instructions Checklist

Instructions Checklist

Instructions Checklist

• Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.
• Don't have buttermilk?  Make your own..... Add 1 tablespoon lemon juice or vinegar and enough milk to make 1 cup, stir. let sit for 10 minutes. 
  
  

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Parmesan Broiled Tilapia

If you need a quick and easy idea for dinner tonight, you just found it!  This dish is done in 10 minutes!  I am going to share the recipe but first, let me give you some tips on tilapia!

1)  When you're buying fresh tilapia fillets, the flesh should have a bright white surface without any pink or brown spots. Whole tilapia should have firm flesh, clear eyes and red gills. If you're buying frozen tilapia, ask for fish that's been frozen at sea for the best quality.

2)  Tilapia can be grilled, baked, broiled, sautéed, pan-fried or steamed. The bitter-tasting skin should be removed, either before cooking or before serving.

3)  5 Best Side Dishes to Serve with Fish
             1  Potatoes
             2   Pasta
             3   Grilled or Steamed Vegetables
             4   Salad
             5   Quinoa


4)   Wine Pairings
             Pinot Grigio
             Principato Rosso
             Principato Rosato
             Cabernet Sauvignon
             Riesling

             Pinot Noir 

             Sauvignon Blanc

5)  Foodsafety.gov recommends cooking  tilapia to an internal temperature of 145 degrees Fahrenheit.

          
Parmesan Broiled Tilapia
  Prep: 4 minutes  Cook:  6 minutes  Total: 10 minutes  Serves: 4
Ingredients:

4 Tilapia Filets
1/4 cup grated parmesan cheese
2 tbsps butter

1 1/2 tbsps mayonaise
1 tbsps lemon juice
1 tsp fresh dill
salt and pepper

Directions:

Turn broiler to high, place rack on top
In small bowl, combine all ingredients except tilapia, set aside
Place fillets on foil lined baking sheet.  Broil for 3 minutes.

Remove from oven, flip over and divide parmesan mixture to uncooked sides of tilapia
Return to oven and broil an additional 3-4 minutes making sure not to over cook the fish.  

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