Archive for March, 2015

Philly Cheese Steak Stuffed Peppers

 

1 lb Thinly Sliced Sirloin Steak (or you can use deli roast beef)
8 Slices Provolone Cheese
4 Large Green Bell Peppers
1 Medium Sweet Onion
1 pound White Mushrooms
3 Tbs. Butter
3 Tbs. Olive Oil
Salt and Pepper – to taste

DIRECTIONS

Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. Salt and pepper the steak and saute in a little olive oil until just not pink. About 5 minutes.

Preheat oven to 400*

Add steak to the onion/mushroom mixture and stir to combine.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are overflowing.
Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

OLD FASHIONED RICE PUDDING

Photo by Carrie Lorentz's

Photo & Recipe By Carrie Lorentz’s We found this awesome recipe on FB!

2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter…
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Tortellini Primavera Soup

 

2 Cartons (32 oz each) Chicken Broth

1 pkg (10 oz) julienned carrots

1 pkg (9 oz) refrigerated cheese tortellini

1 cup frozen peas (about 4 oz)

Salt and pepper to taste

Garnish: Thinly sliced fresh basil leaves or chopped green onions (tops and stems)

In a large saucepan, bring broth to a boil. Add carrots, tortellini, peas and seasoning. Bring to a boil and cook uncovered for 7 to 9 minutes or until pasta is tender. Top with basil.

Note: We found this recipe in Taste of Home Food Magazine and what a treat when you are in a hurry but want a delicious bowl of soup!

EARTHQUAKE CAKE

Ingredients:
1 Chocolate Cake Mix (Yellow works great too)
1 C. Coconut (shredded)
1 C. Chopped Nuts (your choice)
1 C. Chocolate Chips (optional)
1 Stick of Butter (softened)
1 8oz. Cream Cheese (softened)
4 C. Powdered Sugar
1 Chocolate or Vanilla Cool Whip (thawed)

2 tablespoons sweetened Cocao (for dusting cake)

Directions:
Grease bottom and sides of a 9 x13 x 2 inch cake pan. Sprinkle coconut, nuts and chocolate chips on bottom of pan.
Make cake as directed on package. Pour gently on top of coconut, etc.
Cream butter and cream cheese; adding one cup of powdered sugar at a time until all powdered sugar is incorporated.
Very carefully spoon this mixture on top of unbaked cake mixture. It won’t spread so just drop it randomly.
Bake at 350* for 1 hour. If your using a convection oven, you may have to adjust the timing. Mine was done in 55 minutes.
When cool, top with Cool Whip of your choice. Dust with Cocoa!

Note: Found this on FB and added Cocoa for dusting the cake, also Yellow works great instead of Chocolate!

 

AMISH BROCCOLI SALAD

http://low-carb-news.blogspot.nl/2014/08/amishbroccoli-salad-this-delightful.html

http://low-carb-news.blogspot.nl/2014/08/amishbroccoli-salad-this-delightful.html

This delightful salad with my own tweaks lends itself to some wonderful ideas for variations, so be sure to check them out at the bottom of the recipe! This recipe will definitely feed a crowd.  The Smoked Gouda lends an amazing flavor to the salad and would be especially great served at a barbecue.  The original recipe called for 1/2 cup of sugar.  Feel free to reduce the sweetener to taste, leave it out, or use your own preferred sweetener.

Note:  If you prefer, you can blanch the vegetables in boiling water for 2 to 3 minutes to take the edge off the crunchiness (especially for the cauliflower (that’s why I suggest cutting it real small).  Then drain the vegetables well in a colander over a bowl.

1 lb chopped broccoli (0.45 kg)

1 lb chopped cauliflower (0.45 kg)

(chopped into very small chunks)

1/lb bacon, fried and crumbled (0.2 kg)

(about 7 slices)

2 cups grated Smoked Gouda, OR (500 mL)

Cheddar cheese, divided

1 cup mayonnaise (250 mL)

1 cup sour cream (250 mL)

Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
(this is optional…but the sweet taste is popular in this)

1/tsp salt, OR to taste (2 mL)

In large salad bowl or trifle bowl, combine broccoli, cauliflower, bacon and 11/cups (375 mL) Smoked Gouda or Cheddar cheese.  In medium bowl, combine mayonnaise, sour cream, liquid sweetener and salt.  Stir the creamy mixture into the broccoli salad.  Sprinkle the remaining cheese over the top.  Cover the salad bowl with plastic wrap and chill before serving.

 

Variations:  Leave out the cauliflower and use only broccoli.  Add some chopped or sliced red onions.  Replace the cauliflower with diced cooked chicken.  Maybe add in some chopped, hard boiled eggs.

Fried Green Tomatoes

Ingredients

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation

Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.