Stuffed Bell Peppers

My friend Belle had recommended this idea to me years ago, but it wasn't until today that I decided to try for myself! It was so easy and super tasty!! I took ideas from a couple recipes, so I'll just explain pretty much what I did...

4 Bell Peppers (I used Yellow, but any color works!)
1 Tbsp Olive Oil

Cut the Tops of the peppers off, then gut and rinse out to get rid of all the seeds (with kids you could cut the peppers down the middle and turn them on their side to "stuff" so they're more shallow and easier to eat). Brush the outsides with Olive Oil. Line up on Baking Sheet or Baking Pan (I used a pan so the excess wouldn't topple off.)

1/2 lb ground beef
1/2 Medium Onion, Chopped finely
2 Cloves Garlic, Minced
1 Tbsp Oil
Basil
Red Pepper Flakes
Salt & Pepper
Chili Powder
Onion Powder
1 Fresh Tomato, chopped. (this is what i used, but a few recipes called for canned diced tomatoes and tomato paste...I think this would make it too saucy though...)

Slices of Cheddar, Mozzarella, Provolone, or Munster Cheese

Brown the onions and garlic in the oil, then add the ground beef and spices and brown. At the very end add the fresh diced tomato and toss together.

Put the beef mixture into the bell peppers, stuffing so it's full. Place a slice of cheese on top of each pepper.

Bake at 400 Degrees in the Oven for 20 Minutes, or until cheese is melty and bubbly brown.

Let cool for at least 5 minutes before eating!

(Alternatively, you can put the empty peppers in the oven for 5 minutes before you stuff them. I just didn't because I forgot and only 1/2 the recipes called for it)

Happy Eating!

Australian Chicken

Well, this is really just my friend Anne's recipe for grilled chicken, and since she is from Australia....
Australian Chicken

3/4 cup Reduced Sodium La Choy soy sauce

1 tbsp Worcestershire sauce

2 tbsp brown sugar

3/4 cup Sweet Baby Ray's Barbeque sauce, (or any other sauce will do!)

Mix it together and marinade for an hour or longer if you like. Make sure the chicken is fully defrosted before marinating, it just tastes better. Plus I do not use the chicken breast that has been flash frozen. --from Anne

We just estimated all of Anne's ingredients, for simplicity, and that's what she says she does, so... Wade did the grilling and says everyone knows how to grill chicken, just preheat the grill on high, then turn down to medium as soon as all the chicken is on and turn it over several times until done. We also had pineapple to grill on this day, just to add to the joy!

Pineapple Upside-Down Biscuits

I found this Paula Deen recipe about a month ago and I have made it a few times now. And I really like it. I don't have any maraschino cherries so I haven't used them. Also one time I added a little cinnamon to the butter, sugar, and pineapple mix, I really liked it and will probably add cinnamon every time now. If you like pineapple upside-down cake you will probably like these too.

• 1 (10-ounce) can crushed pineapple
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, at room temperature
• 10 maraschino cherries
• 1 (12-ounce) package refrigerated buttermilk biscuits (10 count) or homemade biscuits

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Meatloaf Muffins

This may not be a new idea to many of you, but I thought it was ingenious. One of Mary's friends recommended making meatloaf in a muffin tin.

The other day I tried it and it was tasty. I liked that there was a lot of crispy crust. Plus, it baked so quickly. Rachael Ray recommended baking for 20 minutes on 450. (edited to note: the first time I did these, I baked at 350 for 20 minutes... they actually needed a few minutes more. The second time I did it at 450 for 20 minutes and they got a bit burned. So - just watch them. Maybe 20 minutes at 400 would be perfect)

I basically used my mom's recipe with a few changes. I added a little green pepper, with a sauce of A1, Worcestershire, tomato sauce, and a wee bit of ketchup. I used Italian bread crumbs which I had on-hand. I also put a little extra sauce on top before baking.

Here's the original that was in the family cookbook:

Meat Loaf (Shari Price)

1 pound ground beef
1 egg, beaten
Salt and pepper
1/2 cup sauce (ketchup, barbeque sauce, tomato or chili sauce)
3/4 cup dry bread cubes (some wheat and some white)
1/2 cup quick oats
1 Tbsp grated onion
just under 1/4 cup finely chopped celery

Beat egg, sauces and spices together. Add remaining ingredients. Form into 1 or 2 loaves.

Bake in 350 oven for about 1 to 1 1/2 hours with foil or sauce spread on top for last 10 minutes.

Here are some other tasty-looking meatloaf recipes posted on this bloggie too.

Simple Wheat Bread

I am feeling very lazy today so i am not going to copy the recipe but this is seriously the best wheat bread recipe I have tried.  I use more wheat flour to white flour than the recipe calls for but it works out great.  I think I may try the flaxseed suggestion next time.

Here is the link

http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx

Katie's Famous Granola

My roommate Katie used to make this granola almost every week. I have to say it's among the best ever. And you don't need a granola roaster pan!!

3 cups oats (I use whole oats, not the quick kind)
1/4 cup and 2tbsp of brown sugar
3/4 cup shredded coconut
1 cup sliced almonds
1 cup walnuts/pecans (or really any kind of nut you want)
1 tsp cinnamon (if you like cinnamon, I do)

1/4 cup and 2tbsp maple syrup
1/4 cup oil (vegetable, olive, canola whatever ya got)
1 tsp salt

Mix the two sets seperately, then combine.
Put on jellyroll sheet.
Bake for 1 hour on 200, stirring every twenty minutes. For the last twenty minutes you can add about 1/4 cup of light karo syrup and mix it in if you want clumpy granola. If you want it cruchier, bake it for an extra twenty minutes.

Cool for 30 mins, then add mix-ins. (My personal favorites are dark & white chocolate chips and craisins.)

??? Summer Meal Ideas ???

Julie's salad post reminded me that I need a bazillion summer recipe ideas. My 6-week meal plan has so many cozy and warm winter meals that just plain aren't suited for summer.

So pa-lease!!! throw out any ideas for summer salads, grilled meats recipes, quick-n-easy cool meals, or a yummy summer dessert. I'm looking forward to seeing all your recipes and ideas.

Strawberry Salad

Salad Dressing:
1/2 c red onion- chopped
1 cup sugar
1 tsp salt
1 TBSP Dijon mustard
2 TBSP Raspberry or Strawberry Jam
2/3 cup white vinegar
2 cups oil

Put everything into the blender except the oil. Add oil as you blend really well. Refrigerate. (My family likes this dressing best after it is cold. If it starts to separate, just shake it up good. )

1. Lettuce- Iceberg, Romain, Spring mix (I truly put whatever I have on hand. These just look pretty)
2. Nuts- Pecans (16 oz bag)
2 TBSP butter
2 TBSP water
Salt- pinch
1/3 cup brown sugar
1/3 cup white sugar
Cook until bubbling then add nuts. Cook 2-3 minutes. cool
3. Fontina cheese - Whole block (it's in a triangle shape usually in the specialty cheeses)
4. Parmesan cheese- ( the triangle shaped one and shred it. Or buy the already shredded container)
5. 1 lb bacon - (hormel precooked bacon works great. Microwave for 1 minute and it breaks up perfectly. Sometimes I just buy cheep bacon and cook it normal and break it up after it has cooled. Anything really works)
6. Strawberries (sliced)

I just layer everything starting with the lettuce and ending with the strawberries because they are pretty but you can do it however you want. :) Top will the dressing the enjoy.