Stuffed Red Peppers

 Stuffed Red Peppers

 

I love the smell of stuffed peppers baking in the oven.  For some reason when it’s cold outside and there’s snow on the ground, its one of those comfort foods I always think about.  I have them in the oven right now. So easy to make and so delicious!  

Stuffed Red Peppers

6 red bell peppers (or use orange or yellow)

4 tablespoons olive oil, plus more for drizzling 

½ pound ground beef 

Kosher salt and freshly ground black pepper

1 onion, finely diced 

2 cloves garlic, chopped

4 Roma tomatoes, seeded and finely diced 

Red pepper flakes, as needed 

1 cup cooked long-grain and wild rice 

1 1/2 cups freshly grated Monterrey Jack cheese 

  

  

  

Preheat the oven to 350 degrees.

Cut the tops off the peppers. Then slice them sideways. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

Hint: crinkle up small pieces of aluminum foil and tuck between peppers if you are having a problem with them sitting upright. 

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.

Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and cook for another minute. 

  

Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. 

 

Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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Sausage, Peppers & Onions on a Roll

Sausage, Peppers & Onions on a Roll

This Sausage, Pepper, and Onion Sub is perfect whether you pan fry it or grill it. There’s just something about this sub that makes you close your eyes and imagine being at the State Fair or the baseball game.  Love this all American recipe!

Sausage, Peppers & Onions on a Roll

2 green bell peppers, cut into 1/2-inch strips

2 red bell peppers, cut into 1/2-inch strips

1 large onion cut into ¼ slices

2 tablespoons vegetable oil 

½ teaspoon salt

1/4 cup beer (optional)

2 14-oz. packages Italian sweet or hot sausage

6-8 crusty French rolls, halved and toasted 

Slice the peppers in half and remove the seeds and membranes. Slice the peppers into thin strips. Remove the outer skins from the onions, cut off the ends and slice them into 1/2″ thick slices. 

In a large skillet over medium heat, heat oil until hot but not smoking.  Add peppers, onion, and salt; cook 10 minutes, stirring occasionally until soft and caramelized.  You may also grill your sausages if you prefer.

Add sausage and beer, if desired, and cook 10 to 15 more minutes, or until sausage is no longer pink in center, stirring occasionally.  

Split open the rolls lengthwise and lay them flat on the oiled sheet. Bake in oven until lightly browned and toasted, about 5 minutes. Remove the rolls from the pan. 

To serve, place a generous helping of grilled onions and peppers on a warm roll and top with a portion of sausage. Serve immediately. 

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Classic Cream Puff

 Classic Cream Puffs

Who out there doesn’t love a delicious cream puff now and then.  One of those fancy ones filled with Bavarian cream?  Well I love them and they are so simple to make, you’ll wonder why you don’t make them more often.

Classic Cream Puff

1-cup water

1/2-cup butter 

1-cup all-purpose flour

1/4-teaspoon salt

4 eggs

powdered sugar for dusting

In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonful about 2 inches apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and for filling.

  

       

Bavarian Cream Filling

2 tablespoons unflavored gelatin
1/2 cup cold water
4 egg yolks
1/2 cup white sugar
1 pinch salt
2 cups milk

1 teaspoon vanilla extract
2 cups heavy cream

In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. 

In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer. 

Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. 

Split your puffs and fill with filling. Refrigerate for about an hour to set.  Sprinkle with powdered sugar and top with a cherry.

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Skillet Teriyaki Chicken Thighs

 

 

No need to heat up the oven or fire up the grill for this recipe.  My Skillet Teriyaki Thighs are so delicious and easy to make right on top of the stove.  Tender chicken thighs with a delicious sticky glaze served over sticky rice. Oh Yum! 

Skillet Teriyaki Chicken Thighs

2 pounds boneless, skinless chicken thighs

2 tablespoons Star Fine Foods Extra Virgin Olive Oil

2 tablespoons butter 

3 tablespoons balsamic glaze
1/4 cup low sodium soy sauce
1/2 cup honey
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1 Tablespoon cornstarch

In a large Ziploc bag, whisk together the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, chopped scallions and salt. Add the chicken, seal the bag, and then carefully move the chicken around in the bag until it's thoroughly coated. Place the chicken in the fridge to marinate overnight or for a minimum of 2 hours.  Remove the chicken from the bag and shake off excess marinade. Reserve the marinade for later. 

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3. In a large non-stick skillet, add 2 tablespoons extra virgin olive oil and two tablespoons of butter and heat over medium high heat. Sear chicken on all sides until nicely browned and caramelized. 

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4. Cover skillet and turn the heat down to medium and cook for about 25 minutes or until thighs are done. Chicken should reach a temperature of 165 degrees.  When done, remove from heat and set aside. 

Transfer the marinade to a saucepan. Whisk in cornstarch and two tablespoons water.  Turn heat to medium high and bring sauce to a low boil until sauce begins to thicken and look like syrup. You want to stir frequently to make sure it doesn't burn. Remove from heat and set aside.

Pour or brush sauce over chicken and serve over fluffy rice. Enjoy!

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Vegetable Fried Rice

There are plenty of recipes out there for fried rice and they all seem to sound the same.  This one is wonderful. It's easy to make and taste just likes take out!  You'll find yourself making it a lot!  Add some chicken, shrimp, beef or pork and you've got the perfect meal! 

Vegetable Fried Rice 

3 cups leftover cooked white rice 
3 tablespoons sesame oil 
1/2 cup frozen peas, thawed

1/2 cup finely chopped frozen carrots, thawed 
1 small onion, chopped 
2 teaspoons minced garlic 
2 eggs (slightly beaten) 
½ cup soy sauce 

On medium high heat, heat the oil in a large skillet or wok. Add the onion and garlic and stir-fry for about 10 minutes or until tender and light brown in color. Remove from skillet and set aside. 

Next add peas/carrots to the skillet and stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled. Next, add the cooked rice and soy sauce and blend all together well.  Stir fry until thoroughly heated.   Serve!

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