Wednesday, October 30, 2013
INGREDIENTS 8 oz. Thinly Sliced Roast Beef 8 Slices Provolone Cheese 2 Large Green Bell Peppers 1 Medium Sweet Onion 6 oz. Baby Bella Mushrooms 2 Tbs. Butter 2 Tbs. Olive Oil 1 Tbs. Garlic – Minced Salt and Pepper – to taste DIRECTIONS 1. Slice peppers in half lengthwise, remove ribs and seeds. 2. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes 3. Preheat oven to 400* 4. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes 5. Line the inside of each pepper with a slice of provolone cheese. 6. Fill each pepper with meat mixture until they are nearly overflowing. 7. Top each pepper with another slice of provolone cheese. 8. Bake for 15-20 minutes until the cheese on top is golden brown.
SERVINGS 4 to 6 INGREDIENTS 1/4 cup soy sauce 1/4 cup honey 3 garlic cloves, finely chopped (minced garlic works too) 1 tablespoon fresh ginger, peeled, finely chopped (ginger that is crushed as a spice works to) 12 chicken drumsticks 2 teaspoons toasted sesame seeds PREPARATION 1. Mix soy sauce, honey, garlic, and ginger in a resealable storage bag to blend. Add chicken, seal bag, and toss to coat with sauce. Refrigerate at least 1 hour but preferably overnight. 2. Position rack 8 to 10 inches from broiler and preheat broiler. 3. Line a large, heavy, rimmed baking sheet with heavy-duty foil. Transfer chicken and marinade to baking sheet and broil 25 minutes, turning occasionally and watching closely, or until chicken is cooked through and marinade glazes chicken. 4. Sprinkle chicken with sesame seeds and serve. NOTE: You can also just throw everything into the crock pot and let it cook on low for the day. The chicken is a little more moist than it is when cooked in the oven and not as crispy.
Sunday, September 8, 2013
1 box of pasta shells
32 ounces of Ricotta Cheese
16 ounces of Shredded Mozzarella Cheese
8 Ounces of grated Parmesan cheese
2 teaspoons of dried parsley
1 tablespoon of ground pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.
Monday, April 22, 2013
4-6 Skinless Chicken Breasts
1 cup of Walnuts
1 cup of shredded parmesan cheese
4 teaspoons of minced garlic
Preheat the oven at 350
Slice the lemon
Take 1-2 slices and squeeze the juice on the bottom the casserole dish
Place chicken breasts in the casserole dish
Spread a teaspoon of minced garlic on each chicken breast
Put walnuts in a food processor until they are finely grated, place the finely grated walnuts on each chicken breast
Spread the shredded parmesan cheese on each chicken breast
Place lemon slices on each chicken breasts
Cook in the oven for 35-45 minutes