Italian Stuffed Peppers

 So good.  You can just use ground beef and leave the Italian sausage out if you want.

ITALIAN STUFFED PEPPERS 

(serves 6)

Ingredients:

*6 large red or green bell peppers, cut in half and seeds removed

*2 cups cooked white rice

*2 tablespoons Olive oil

*1 1/2 pounds ground beef

*1/2 pound Italian sausage

*1 medium yellow onion, chopped

*8 garlic cloves, minced

*1 cup beef stock

*1 cup freshly grated parmesan cheese.

*1 tablespoon dried parsley flakes

*2 teaspoons dried basil leaves (or 1/4 cup fresh basil leaves)

*2 teaspoons dried oregano

*1/4 teaspoon red pepper flakes (optional)

*2 teaspoons salt

*1 teaspoon ground black pepper

*4 cups marinara sauce (or spaghetti sauce), divided 

*3/4 cup water

*1/4 cup white wine

*1 tablespoon Worcestershire sauce

*1 1/4 cups freshly grated mozzarella cheese

*2 tablespoon olive oil

Directions:

~Preheat oven to to 375 degrees.

~Slice 6 bell peppers in half and remove the seeds.

~Bring a large pot of water to a boil.

~Place but peppers into boiling water and boil peppers for 8 minutes.

~Remove from water and set peppers on a cooling rack upside down to dry (cut side down).

~Heat a large skillet over medium heat.

~Add 2 tablespoons olive oil.

~Add 1 1/2 pounds ground beef, 1/2 pound Italian sausage, and 1 medium chopped yellow onion to hot skillet, breaking up meat as it cooks.

~When ground beef and sausage is done add 8 minced garlic cloves and cook for another 2 minutes, stirring often.

~Remove from heat and set aside.

~Add 2 cups cooked rice, 1 cup beef stock, 1 tablespoon Worcestershire sauce, 2 teaspoons dried oregano, 2 teaspoons dried basil leaves, 1 tablespoon dried parsley flakes, 1/4 teaspoons red pepper flakes, 2 teaspoons salt and 1 teaspoon ground black pepper, 1 cup marinara sauce,  and 1/4 cup white wine, and mix until well combined.

~Place 3 cups marinara sauce, 3/4 cup water, and 1/4 cup white wine into a 8x10 inch baking dish.

~Arrange peppers in sauce cut side up and lightly season with desired amount of salt.

~Spoon about 1/3 cup of meat mixture into cut bell pepper.

~Evenly divide 1 1/4 cups freshly grated mozzarella cheese over top of peppers.

~Drizzle 2 tablespoons olive oil evenly over cheese.

~Cover peppers with parchment paper to avoid the cheese from sticking to the aluminum foil.

~Cover tightly with aluminum foil. 

~Bake for 25 minutes.  

~Remove aluminum foil and parchment paper and bake for another 15 minutes.

~Broil for 1-2 minutes and serve.

Turkish Potatoes

 I like to pair this with Turkish chicken and some cucumbers for the veggie.  I like to make this in my sous vide.  I also like to serve a Shirazi Salad with it.

TURKISH POTATOES

(serves 4)

Ingredients:

*4 medium-large potatoes

*1 large onion, chopped

*2 teaspoons extra virgin olive oil 

*2 tablespoons tomato paste

*1/2 cup chopped parsley or cilantro

*1/4 teaspoon red pepper flakes

*1/2 teaspoon dried coriander

*2 teaspoons olive oil

*lemon juice squeezed from 1/2 lemon

Stove Directions:

*Peel potatoes and cut into bite-size pieces.

*Boil potatoes until they are fork tender (do not over cook, not mushy).

*While potatoes are cooking, heat 2 tablespoons olive oil in a large skillet.

~Add onions, fresh parsley, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon dried coriander to hot oil and cook until onions are soft (not caramelized), stirring often.

~Drain potatoes.

~Add 2 more teaspoons olive oil to skillet and drained potatoes.

~Cook for about 10-15 minutes or until potatoes become crispy.

~Stir in lemon juice and 2 tablespoons tomato paste and cook for another 1-2 minutes.

Sous Vide Directions:

*Peel potatoes and cut into bite-size pieces.

*Preheat water in large pot or sous vide container to 190 degrees.

*In a vacuum seal bag add, 4 medium peels and quartered potatoes, 1 large chopped onion, 2 teaspoons olive oil, 1/2 cup fresh chopped parsley, 1/4 teaspoons red pepper flakes, and 1/2 teaspoon dried coriander.

~Seal the bag and place in water bath.

~Cook for 1 hour.

~Heat up 2 tablespoons of olive oil into a large skillet.

~Remove potatoes from bag and drain.

~Add to hot oil and cook until they crisp up (about 5 minutes)

~Stir in 2 tablespoons tomato paste and juice squeezed from 1/2 lemon.

~Cook for another 1-2 minutes and serve.

Shirazi Salad

 Quick and easy to make.  It's extra good when the veggies are in season.

SHIRAZI SALAD 

(serves 4)

Salad Ingredients:

*3 English cucumbers, chopped 

*1 1/2 cups cherry/grape tomatoes, sliced

*1/2 medium red onion, chopped 

*1/2 medium green bell pepper, chopped

*1/8 cup cilantro, chopped (or 1 teaspoon dried cilantro)

*1/8 cup parsley, chopped (or 1 teaspoon dried parley flakes)

Dressing Ingredients:

*1/4 cup extra virgin olive oil

*1/4 cup freshly squeezed lime juice

*1/2 teaspoon garlic powder

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

Dressing Directions:

~In a small bowl, whisk 1/4 cup olive oil, 1/4 cup freshly squeezed lime juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper until well combined.

Salad Directions:

~In a large mixing bowl, add 3 chopped English cucumbers,  1 1/2 cups sliced cherry/grape tomatoes, 1/2 medium chopped red onion, 1/2 chopped green pepper, 1/8 cup chopped cilantro, and 1/8 cup chopped parsley.

~Pour dressing over salad and mix well.

~I like to refrigerate for at least 1 hour before serving, but you don't have to.

Celery Salad

 One of my favorite salads.  I either use broccoli or radish micro greens.   You can use fresh parsley or finely chopped broccoli.

CELERY SALAD 

(serves 6-8)

Salad Ingredients:

*4-6 stalks of celery, chopped small

*2-3 apples (I use fuji), chopped small

*1 small to medium cucumber, chopped small

*1 cup micro greens 

*1 cup dried cranberries 

*1 cup pecans, chopped

Dressing Ingredients:

*1 cup mayonnaise 

*1/8 cup extra virgin olive oil 

*juice from one lemon

*1 garlic clove, minced

*1/4 cup fresh dill, chopped (or 1 tablespoon dried)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon red pepper flakes

*1 green onion, chopped

*1/2 teaspoon dijon mustard

*1/2 cup finely grated parmesan cheese

Salad Directions:

~In a large bowl, mix 4-6 chopped celery stalks, 2-3 chopped apples, 1 chopped cucumber, 1 cup dried cranberries, 1 cup micro greens, and 1 cup chopped pecans until well mixed.

Dressing Directions:

~In a medium bowl,  stir 1 cup mayonnaise, 1/8 cup extra virgin olive oil, juice squeezed from 1 lemon, 1 minced garlic clove, 1/4 cup chopped fresh dill, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon red pepper flakes, 1 green chopped onion, and 1/2 teaspoon dijon mustard together until well incorporated.

~Stir in 1/2  cup finely grated Parmesan cheese.

~Pour over salad and mix until all veggies are evenly coated.

~Cover and refrigerate for at least 1 hour (I do this step for 3-4 hours).

Chocolate Peanut Butter Cup Pie

Such a good light dessert. 

CHOCOLATE PEANUT BUTTER CUP PIE

(serves 8)

Pie Crust Ingredients:

*10 inch Graham Cracker Pie Crust or Oreo Crust Pie Crust (store bought)

or

*2 cup graham cracker crumbs or 2 cups Oreo cookie crumbs

*1/2 cup butter, melted

Pie Ingredients:

*1/2 cup butter, melted

*2 (3.4 ounce) instant chocolate pudding mix

*2 1/2 cups milk

*1 (8 ounce) package cream cheese, softened

*1/3 cup peanut butter

*1 cup powdered sugar

*2 (8 ounce) containers cool whip, thawed

*10 peanut butter cups, finely chopped (or 5 packages with two in each)

Crust Directions:

~Open or make a 10 inch graham cracker crust.

or 

~Preheat oven to 350 degrees.

~Press into the bottom of a 9 or 10 inch pie plate.

~Bake for 8-10 minutes.

~Cool completely before filling.

Pie Directions:

~In a medium mixing bowl, mix 1/2 cup melted butter and 2 cups graham cracker or Oreo Cookie crumbs together until well combined.

~Press into 

~In a large mixing bowl, stir together 2 (3.4) ounce instant chocolate pudding mixes, 2 1/2 cups milk (I prefer whole milk) until smooth.

~Pour mixture into crust (if using homemade crust make sure its cooled before doing this step).

~Sprinkle half of the chopped peanut butter cups over pudding mixture.

~In the same large mixing bowl, cream 1 (8 ounce) softened cream cheese, 1/3 cup peanut butter, and 1 cup powdered sugar together until creamy.

~Pour mixture over pudding mixture.

~Spread 1 (8 ounce) container of cool whip over top of cream cheese mixture.

~Sprinkle remaining finely chopped peanut butter cups over top of whipped topping.

~Cover and freeze for at least 1 hour.

Dog Birthday Cake

 Well of course your puppy needs a birthday cake.  My pup shared her cake with her neighbor friends.

DOG BIRTHDAY CAKE

(makes 2 small cakes)

Cake Ingredients:

*2 ripe bananas

*1 egg, beaten

*2 tablespoons natural creamy peanut butter

*2 cups water

*1 tablespoon baking powder

*3 cups old fashioned oats (or oat flour)

Frosting Ingredients:

*1/4 cup natural creamy peanut butter

Cake Directions:

~Preheat oven to 350 degrees.

~In a large bowl, mash 2 bananas.

~Stir in 1 beaten egg and 2 tablespoons creamy natural peanut butter.

~Stir in 2 cups water.

~In a blender, add 2 tablespoons baking powder and 3 cups old fashioned and blend until oats become a powder.

~Add dry ingredients into wet ingredients and mix until well incorporated.

~Pour mixture into 2 small 6 inch cake pans (or 1 8x8 inch pan).

~Bake for 20 minutes. 

~Remove from pan and allow to cool.

Frosting Directions:

~Spread 1/8 cup peanut butter over top of sone of the cakes.

~Place the 2nd cake on top of the first cake.

~Spread the remaining 1/8 cup of peanut butter over the top of the cake.

No Bake Irish Cream Cookie Balls

 These are not for kids, because of the alcohol in them.   If you like Bailey's Irish Cream, you will love this.

NO BAKE IRISH CREAM COOKIE BALLS

    (makes 20-22 balls)

Ingredients:

*3 cups vanilla wafer crumbs

*1 cup powdered sugar

*1/3 cup light corn syrup

*1/3 cup Irish Cream

*1 (12 ounce) bag of melting chocolates or chocolate chips (white or chocolate)

*Sprinkles or finely chopped nuts (optional)

Directions:

~Line a cookie sheet with parchment paper.

*In a large mixing bowl, stir 3 cups crushed vanilla wafers and 1 cup powdered sugar.

~Stir in 1/3 cup light corn syrup and 1/3 cup Irish cream until well combined.

~Make balls from 1 tablespoon of mixture (if dough is to sticky, dust your finger tips with powered sugar).

~Melt 1 (12 ounce) bag of melting chocolate or chocolate chips in a microwave (15 second intervals) or double boiler.

~Dip each ball into chocolate and place on prepared cookie sheet.

~Sprinkle a few sprinkles or finely chopped nuts over top before chocolate sets (optional).