Sausage Stuffed Jalapenos

Ingredients

1 lb Ground Sausage
8 oz softened cream cheese
1 cup grated parmesan
1 lb (approx 15 large) jalapenos, stems cut off, halved and cleaned of seeds.

Directions

1. Preheat oven to 425 degrees F (220 degrees C).  Spray baking dish.
2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain g
   rease.
3. In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
5. Can be made ahead of time and refridgerated until ready to bake.

Fish tacos w/ Lime cilantro crema

Ingredients

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets

Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage


Preparation

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl.

Sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.

Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions.

Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Herb roasted pork

Ingredients

• 1 1/4 tablespoons paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder

• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 (3 pound) sirloin tip roast

Directions

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Teriyaki Salmon with Sriracha Cream Sauce

INGREDIENTS

• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 2 salmon filets
FOR THE SRIRACHA CREAM SAUCE
• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk
• INSTRUCTIONS
  • To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
  • In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  • In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
  • In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
  • Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
  • Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
  • Serve salmon immediately with Sriracha cream sauce.

BLT Dip

This makes A LOT of dip - half this recipe

BLT Dip

Ingredients:

1 pound bacon, cooked, drained, crumbled, and divided

2 (8-ounce) packages cream cheese, softened

2 cups shredded mozzarella cheese

2 cups shredded Fontina cheese

1/2 cup sour cream

1/2 cup mayonnaise

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

2 tablespoons Dijon mustard

salt & pepper to taste

1 1/2 cups chopped seeded tomatoes

1 cup shredded Iceberg lettuce

Toasted bread rounds, crackers, or pita chips 

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 1⁄2 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 1⁄2 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.

Chicken Scampi

Sauce:

3 tbs butter
2 tbs minced onions (dried or fresh)
1 heaping tsp minced garlic
1 1/2 cups chicken broth
1/2 tsp Italian seasoning
1/2 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tbs dried parsley
2 cups heavy cream
a little flour/water slurry for thickening

1 16 oz box angle hair pasta
4-6 chicken tenderloins
salt and pepper
1 cup flour
4 tbs olive oil
2 red bell peppers
1-2 red onions

grated parmesan cheese

Method:

In a medium sized sauce pan add butter, minced onion, minced garlic and saute over medium heat for a 1-2 minutes. Don’t let the garlic burn! Add in chicken broth, Italian seasoning, salt, pepper, red pepper flakes and the dried parsley.  Simmer for 15 minutes on med-low heat.

After 15 minutes is up add heavy whipping cream and simmer on low, without boiling for 10 minutes.  add in slurry to thicken.

In a separate pot, boil the angel hair pasta according to the directions on the box.

To prepare your chicken, heat oil in a pan.  cube chicken and season with poultry seasoning.  cook in oil, stirring frequently, until done.  remove from pan, saving drippings.

Take your onions and bell peppers and dice, making sure to remove all seeds and the white membrane on the inside.

In the same skillet that the chicken was cooked in,  add another tablespoon or so of olive oil and  saute the onions and bell peppers.  incorporate the chicken back in to the peppers and onions and combine.

Add all the chicken mixture to the pasta.Take the creamy garlic sauce and pour over the pasta. Mix together well.  top with grated parmesan after plating.

Bloddy Mary Recipe

• Ingredients:

• for small portion (approx. 4 drinks)
• 2 ounces vodka per glass
• 12 ounces  V8 hot and Spicy tomato juice
• 1 lemon, juice of
• 2 teaspoon Worcestershire sauce
• 12 drops Tabasco sauce
• pepper
• salt
• 1 teaspoon celery salt
• 2 tablespoon prepared horseradish (use if using non-spicy tomato juice)
• for a larger portion (full pitcher)
• 2 oz. vodka per glass
• 46 oz (full bottle) of V8 hot and spicy tomato juice
• juice of 4 lemons
• 8 tsp worcestershire sauce
• 48 shakes of tobasco
• 4 tsp celery salt
• salt
• pepper
• lime wedges (optional) or lemon wedges (optional) orcelery (optional) or green onions (optional) or pickled green bean, to garnish (optional)

• Directions:

  1. 1
     Rub lemon or lime around rim of glass and then put the rim in margarita salt or Tony Chachers, if desired.
  2. 2
     Add ice to glass.
  3. 3
     Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper, celery salt and horseradish (if using) and pour in glass.
  4. 4
     Garnish with lemon or lime wedge, celery stalk, green onion or pickled green bean.

BLT Roll-Up Appetizers

what you need

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/4

cup  KRAFT Real Mayo Mayonnaise

8

slices  cooked OSCAR MAYER Bacon, crumbled

1/2

cup  chopped tomatoes

2

 flour tortillas (8 inch)

1/2

cup  shredded romaine lettuce

make it

MIX cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well.

SPREAD onto tortillas; top with lettuce. Roll up tightly.

CUT each into 7 diagonal slices.

Lamb Loin Chops with Mint Chimichurri

Lamb loin chops:

2 pounds of lamb loin chops, about 8 individual chops, 1 1/2 inch thick

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

2 Tbsp olive oil

Mint chimichurri:

3 cloves garlic, chopped (about 3 teaspoons)

1 1/2 cups fresh mint leaves (spearmint), packed

1 1/2 cups fresh parsley leaves, packed

3 Tbsp red wine vinegar

3/4 teaspoon Kosher salt

1/4 teaspoon red pepper flakes

1/2 cup olive oil

1. Remove chops from refrigerator and sprinkle on all sides with Kosher salt. Let sit at room temperature for a half hour (for small chops) to an hour (for large chops) to come to room temp.

2. Make the mint chimichurri sauce. Either in a food processor or by hand, finely chop the garlic, mint and parsley. Place in a bowl and stir in the wine vinegar, salt, and red pepper flakes. Stir in the olive oil.

3. Heat olive oil in a large cast iron pan on medium high heat. Sprinkle the black pepper on both meaty sides of the chops. When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan.

4. Do not move the chops, just let them brown, about 2 to 4 minutes on each side, depending on the heat of your pan and the size of the chops. Once browned on one side, turn them over and brown the other side. Quickly sear the fatty and bone edges of the chops.

5. Once all of the sides have browned, lower the heat and continue to cook until the lamb chops are done to your liking. Lamb is best rare (vivid pink on the inside), never more cooked than medium rare. The easiest way to test for the doneness of the chops is to press on them with your finger (see the finger test to check doneness of meat). You can also use an instant read meat thermometer. Remove the meat from the pan at 120° to 125°F for rare, and 130° to 135°F for medium rare. Some of the chops may cook faster than others, so check them as they cook, and pull them off the pan when ready.

6. Place the chops on a plate and cover with foil. Let rest for 10 minutes before serving.

Serve drizzled with mint chimichurri sauce.

Meat Lasagna

Makes 12 servings

 2+ pounds ground chuck 

 1 onion, diced

 4 cloves garlic, crushed

 1 (28 ounce) can crushed tomatoes

 2 (6 ounce) cans tomato paste

 2 (6.5 ounce) cans canned tomato sauce

 1/2 cup water

 2 tablespoons white sugar

 1 1/2 teaspoons dried basil leaves

 1/2 teaspoon fennel seeds

 1 teaspoon Italian seasoning

 1 tablespoon salt

 1/4 teaspoon ground black pepper

 4 tablespoons chopped fresh parsley

 12 lasagna noodles

 16 ounces ricotta cheese

 1 egg

 1/2 teaspoon salt

 1 pound mozzarella cheese, sliced

 3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.