Daily RECIPE MARCH 31ST: GREEN PEPPER SKILLET CASSEROLE

GREEN PEPPER SKILLET CASSEROLE



4 LG GREEN PEPPERS LG CHOPPED
1 MED ONION CHOPPED
2 GARLIC CLOVES CHOPPED
1 1/2 LBS GROUND BEEF OR GROUNS TURKEY
1 JAR SPAGHETTI SAUCE
2 CUPS COOKED RICE
2 T. EXTRA-VIRGIN OLIVE OIL

IN A LARGE SKILLET OUT THE OLIVE OIL OVER MED HIGH HEAT, ADD PEPPERS AND ONIONS, SAUTE FOR 5 MINUTES ADD GARLIC, SAUTE FOR 2 MINUTES, ADD THE BEEF, BROWN. ADD COOKED RICE AND SAUCE, COOK FOR 10 MINUTES ON LOW.
Serves 4 to 6
serve with your favorite bread

DAILY RECIPE MARCH 29TH: PACCHERI PASTA WITH CAUILOWER AND SPINACH

Paccheri Pasta with Cauliflower and Spinach

Prep Time:
8 min
Inactive Prep Time:
--
Cook Time:
24 min
Level:
Easy
Serves:
8 servings
Ingredients
1 tablespoon salt
1 head cauliflower, cut into flowerets
2 tablespoons olive oil, plus 2 tablespoons olive oil (best quality), for drizzling
3 tablespoons minced garlic
1 tablespoon sliced garlic
1 teaspoon red pepper flakes
1/4 cup chicken stock or vegetable stock
1 bunch fresh spinach (about 3 cups)
1 (28-ounce) can crushed tomatoes (best quality)
3 tablespoons capers, with 1 tablespoon juice
1 teaspoon freshly cracked black pepper
1 pound paccheri pasta (large tube) approximately 2.5-inches long by 2-inches wide
1/2 cup grated Pecorino Romano
1/4 cup chopped Italian parsley leaves
Directions
Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower. Cook for 3 to 4 minutes. Heat 2 tablespoons of olive oil in a large saute pan, and saute the garlic and red pepper flakes for 1 minute. Remove the cauliflower from water with a large strainer or spider and add it to the pan with the garlic-red pepper mixture. Saute briefly until starting to brown, about 3 to 4 minutes. Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and let simmer for 5 minutes.

Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add the pasta add cook to al dente. Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed. Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese. Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil. Serve immediately with remaining cheese on the side.

DAILY RECIPE MARCH 19TH SALMON WITH DILL SAUCE

Salmon with Dill Sauce

Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Servings: 4



Ingredients:
1 pound salmon fillet
1 1/2 teaspoons dill weed, divided
1/2 cup reduced-fat plain yogurt 1/2 teaspoon sugar
1/2 teaspoon salt-free seasoning blend

Directions:
1. Place salmon in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray; sprinkle with 1/2 teaspoon dill. Cover and bake at 375 degrees F for 20-25 minutes or until fish flakes easily with a fork. Meanwhile, in a small saucepan, combine the yogurt, sugar, seasoning blend and remaining dill. Cook and stir over low heat until warmed. Serve with the salmon.

DAILY RECIPE MARCH 19TH: COCONUT EASTER EGGS

Coconut Easter Eggs

Yield: 60 eggs

3/4 cup mashed potatoes, unsalted
2 cups fresh or dried flaked coconut
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

In mixing bowl, mix potato, coconut, salt and vanilla extract. Gradually mix in confectioners' sugar. Cover; refrigerate overnight.

Shape into eggs, using 1/2 tablespoon dough for each.

Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.

DAILY RECIPE MARCH14TH: BEEF BOURGUIGON

Beef Bourguignon

--
Cook Time:
1 hr 15 min
Level:
Intermediate
Serves:
6 servings
Ingredients
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

DAILY RECIPE MARCH 13TH: GUINNESS CORNED BEEF

Guinness® Corned Beef

Prep Time: 20 Minutes
Cook Time: 2 Hours 30 Minutes Ready In: 2 Hours 50 Minutes
Servings: 16



Ingredients:
4 pounds corned beef brisket
1 cup brown sugar 2 (12 fluid ounce) can or bottle Irish stout
beer (e.g. Guinness®)

Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.Do not use the seasoning packet.
2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around the beef make sure the beef is fully covered.
3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
This also can be make in a crockpot, on low for 8 hourse

DAILY RECIPE: MARCH 11TH: CHICKEN WITH GOAT CHEESE AND FIRE-ROASTED TOMATOES

CHICKEN WITH GOAT CHEESE AND FIRE ROASTED TOMATOE'S

Pre heat oven to 350


4 BONELESS CHICKEN BREASTS


1/2 cup canned, drained, diced pre-roasted tomatoes or pre-roasted tomatoes with garlic



2 tablespoons finely slivered fresh basil leaves, or more to taste

2 ounces (about 1/2 cup) goat cheese crumbles
Salt and pepper to taste
olive oil spray


prepare:
in a large non-stick pan, spray oil, make sure pan is hot, brown chicken on both sides
top with fire-roasted tomato's and goats cheese, put in oven for 8 to 9 minutes

DAILY RECIPE MARCH 6TH: FRUIT DIP

This is one of my old standby recipes, everyone loves it when I make it and its so easy too

1 8oz cream cheese softened
1 7 0z marshmellow cream
with electric beater beat until smooth.
serve with your favorite fresh fruits or fruit kabobs