Thursday, October 1, 2015

Unstuffed Stuffed Bell Pepper Casserole

unstuffed stuffed bell pepper, bell pepper, casserole

My sweet neighbor brought me some bell peppers from her garden.  I thought I would make my Stuffed Bell Pepper recipe, but wanted to try something new--my Unstuffed Stuffed Bell Pepper Casserole was born! 

Unstuffed Stuffed Bell Pepper Casserole

1 Tablespoon Grapeseed oil (can use olive oil)
2 cups diced bell pepper (about 3 medium peppers)
1 cup diced onion (a medium onion)
1/2 Tablespoon minced garlic
1 pound ground beef (I use the lean)
1-11/2 Tablespoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
1 (14.5) oz. can petite diced tomatoes
3 cups cooked rice (I used white but can use brown)
1 cup mozzarella cheese, divided
1/4 cup Parmesan cheese, divided

In a large frying pan, saute bell peppers, onion, and garlic in the grapeseed oil on medium high until soft (about 5 minutes).  Add the ground beef (I put a little salt, pepper and garlic  powder on the meat).  When cooked drain any excess liquid from pan.  Add the Italian seasoning, salt, pepper, diced tomatoes, rice, 1/4 cup mozzarella cheese and 1/8 cup of Parmesan cheese.  Mix well.  Put in a 9x13 baking dish and top with the remaining cheese.  Bake at 350 degrees, covered, for 25 minutes.  Uncover and bake another 5 minutes. Enjoy!

**3/4 cup uncooked long grain rice made 3 cups cooked rice.

How to make white long grain rice: 
(Use double the water to the rice.  For 3/4 cup rice, use 1 1/2 cups water.  For 1 cup rice use 2 cups water.)
Put water in a pot and add some salt and butter.  Bring to a boil.  Add rice, stir, cover pot and cook on low for 20 minutes.  After 20 minutes, remove from stove and let sit about 5 minutes.  Your rice should be perfect!

Monday, September 28, 2015

Aunt Elaine's Pimento Cheese

Pimento Cheese, Cheese

My sister-in-law makes the best Pimento Cheese ever!  My husband always requests it for his birthday.  So his birthday was September 24th and of course, he got his Pimento Cheese.  And I got the recipe to share.  Thanks, Elaine!

Aunt Elaine's Pimento Cheese

16 oz. block of sharp cheddar cheese, grated
8 oz. cream cheese
4 oz. sliced pimento, not drained
2 teaspoons sugar
2 teaspoons pepper
1 cup or more Mayo (Elaine uses Dukes Lite)
2-3 Tablespoons diced jalapeno peppers, optional (Elaine uses Mt.Olive diced jalapeno peppers in a jar)

Put half of cheese and other ingredients in food processor.  Mix together. Then add rest of cheese.   Process until creamy.  Let set in fridge.

**Elaine says it is trial and error as far as the mayo. You want it to be creamy like pudding.  You can also use different kinds of cheeses like white cheddar, Monterrey Jack or a combination of two cheeses.

Thursday, July 23, 2015

Easy Baked Tilapia with Broccoli

Easy Baked Tilapia, Baked Tilapia, Tilapia
Sometimes I feel like I just don't have enough time in the day.  Do you ever feel that way?  Making dinner can be so hard and time consuming, especially when I have been running around like a chicken with its head cut off.  So here's something quick and easy to make just for those crazy kind of days.  By the way, my husband loved the dinner and thought I spent a lot of time preparing it just for him.  I just smiled and nodded my head.  It will be my little secret!

Easy Baked Tilapia with Broccoli

4 frozen tilapia fillets (They don't have to be frozen.  I just never think ahead!)
1 teaspoon lemon juice, divided
1 tablespoon butter
14-16 oz. package frozen broccoli
Salt, pepper, garlic powder, paprika to taste

Preheat oven to 375 degrees.  Spray a 9x13 baking dish with Pam.

If tilapia is frozen, rinse with water to remove any frozen ice on the fish.  Pat dry and place in the bottom of the baking dish.  Sprinkle 1/4 teaspoon lemon juice over each fillet.  Season to taste with salt, pepper, and garlic powder.  Dot each fillet with butter and sprinkle paprika on top.  Arrange frozen broccoli around the fillets and season lightly with salt and pepper.  Cover dish with aluminum foil and bake 25 - 30 minutes. 

**You can use other frozen vegetables if you'd like.  Cauliflower and broccoli is good too.

Friday, July 17, 2015

Marietta's Black-eyed Pea Salsa

Black-eyed Pea Salsa, Salsa, Balck-eyed Pea, Dips
Here's another great salsa recipe my friend Marietta shared with me.  It's delicious!  I also have a Black Bean Salsa posted that I love with chips.  Now you have another choice for making a chip salsa to share with your family and friends.  Actually you can eat both salsas by the spoonful without chips if you'd like :-)

Marietta's Black-eyed Pea Salsa

1 can of black-eyed peas (drained)
1 can whole kernel corn (drained)
2 Roma tomatoes (diced)
1 ripe avocado (diced)
3/4 cup fresh cilantro (chopped)
1 packet dry Italian dressing mix (Prepared per instructions) or 8 oz. of Zesty Italian Dressing
1 Tablespoon Cumin

Mix all ingredients.  Chill and serve with chips

Thursday, June 25, 2015

Baked Red Potatoes with Lemon and Garlic

Baked Red Potatoes with Lemon and Garlic
These red potatoes are so delicious and so easy to make.  My family can't get enough of them.  You definitely need to add these to your family meals. 

Baked Red Potatoes with Lemon and Garlic

2 pounds of small red potatoes, cut into fourths
1/4 cup melted butter
2 teaspoons minced garlic
1 teaspoon salt
Juice of 1 lemon
1/4 cup (or more) finely grated Parmesan cheese

Combine the melted butter, garlic, salt and lemon juice in a small bowl and set aside.  Put potatoes in a baking dish.and pour mixture over potatoes.  Stir well to coat potatoes.  Sprinkle Parmesan cheese on top.

Bake at 350 degrees, covered, for 45 minutes.  Then uncover and bake for another 15 minutes.

Monday, May 4, 2015

Aunt Cathy's Bundt Cake

Bundt Cake
My sister made a bundt cake that was so moist and delicious!  She said she made it 3 times before it finally came out like she wanted.  So here is her perfected recipe for perfect, moist bundt cake.

Aunt Cathy's Bundt Cake

2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 cup orange juice
4 eggs
2/3 cup oil
1 Tablespoon vanilla extract
1/2 teaspoon rum
1/2 teaspoon amaretto

Mix all together by hand.  Spray a bundt pan with Baker's Joy and pour in batter.  Bake at 350 degrees for 1 hour.  **Put a pan of water on shelf/rack under cake. (This helps the cake stay moist.)

Thursday, April 23, 2015

Crock Pot Chicken and Mushrooms

You know I love mushrooms and my family loves chicken.  This is a great crock pot recipe that combines them both.  It is so delicious and with a crock pot anything is easy.  My family loved it.

Crock Pot chicken and Mushrooms

4 boneless, skinless chicken breasts

2 (8 oz.) packages of fresh mushrooms (I used white, button mushrooms)
1/4 cup butter
1 package of dry Italian salad dressing mix
1 can golden mushroom soup
1/2 of 8 oz. tub of chive and onion cream cheese

Slice mushrooms and put in bottom of crock pot.

Salt, pepper and garlic salt the chicken.  Spray a pan with Pam and brown the chicken breasts. (You really don't have to do this but my husband likes the chicken to look more browned.)  Put on top of mushrooms in crock pot.

In a sauce pan,m melt butter and add Italian dressing packet, soup and cream cheese.  Mix together until smooth and combined.  Put on top of chicken breasts.  Mixture is thick, so you many need to spread it on top on chicken breasts.

Put top on crock pot and cook on low for 5 - 6 hours.  Serve with rice or pasta. 

**I served the chicken with rice and used the sauce as gravy. 
  Btw, as it cooks, your home will smell yummy!

Wednesday, April 15, 2015

Broccoli and Cauliflower

With our corned beef I also made this broccoli  and cauliflower dish.  It was green and festive and went well with our St. Patrick's Day feast.  Of course, it is savory enough to be served at any time with any main dish.

Broccoli and Cauliflower

1-2 packages of fresh broccoli/cauliflower mix
1/4 cup butter, softened at room temperature
1 Tablespoon Dijon mustard
1/2 Tablespoon grated lemon peel
1/4 cup chopped fresh chives, divided

Put broccoli and cauliflower mix in steamer in a pot and steam until crisp and tender.  While steaming the broccoli/cauliflower, mix together butter, mustard and grated lemon peel.  Add all but 1/2 tablespoon of chives.  Remove steamed broccoli/cauliflower and remove water from pot.  Put butter mixture into pot and add the broccoli/cauliflower,  Toss together and sprinkle the reserved 1/2 tablespoon of chives on top.  Serve and enjoy!

Tuesday, April 7, 2015

Crock Pot Corned Beef and Cabbage

We spent St. Patrick's Day in Charleston with my sister.  She wanted some corn beef and cabbage.  I suggested that we make our own.  I had found a recipe in a local magazine I wanted to try.  It was delicious!  Much better than going out to eat.  You'll have to try this recipe next St. Patrick's Day.

Crock Pot Corned Beef and Cabbage

1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)

Place all ingredients in a large crock pot.  Stir to mix.  Cook on low for 8 hours.  When done, remove meat and slice thinly across the grain.  Serve with vegetables and some of the liquid.

Thursday, February 26, 2015

Healthy Almond Joys

Are you an Almond Joy lover, but trying to eat healthier?  This is for you.  It doesn't taste exactly like an Almond Joy but it is made with almonds and is a "joy" to the taste buds.  And it will be a "joy" to you because it's healthy!

Healthy Almond Joys

2 cups pitted dates
1 cup almonds
1/2 - 3/4 cup shredded coconut (I used unsweetened)
2 Tablespoons dark cocoa powder
1/4  teaspoon almond extract

Put almonds in high speed blender (I used my VitaMix) or food processor and blend until almonds are fine consistency.  Add the coconut and blend.  Then add the dates, cocoa and almond extract.  Blend until combined, scraping sides. (It will be lumpy, but that's okay.)

Line an 8x8 pan with parchment paper.  Put mixture into the pan and press with your hands and finger into pan.  Refrigerate and cut into squares.  Keep in an airtight container in the fridge.