Category: Main Dish

Chili-Stuffed Poblano Peppers

This is a new recipe that I tried out of the April/May 2017 issue of Taste of Home magazine. I really like it! It is healthy, low carb, and with the addition of chopped tomatoes and green onions, very fresh tasting for summer! I love a Chicago dog with tomatoes and serrano peppers. This almost reminds me of one with the chili in there! ….Almost! I mean nothing can really replace a Chicago dog, but when trying to be healthier and think healthier, it kind of might work. I mean kinda. Sorta. Maybe?? Whatever the thinking, this is worth trying!

1 pound lean ground turkey
1 can (15 oz.) chili without beans, I use Hormel
1/4 tsp. salt
1 1/2 cups shredded Mexican cheese blend, divided
1 medium tomato, finely chopped
4 green onions, chopped
4 large poblano peppers
1 T. olive oil

Preheat broiler. In a large skillet over medium heat, cook the ground turkey, crumbling the meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato, and green onions.

Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15 by 10 by 1 inch baking pan, cut side down; brush with oil. Broil 4 inches from heat until skins blister, about 5 minutes.

With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

I have found that these really hold up if prepared ahead of time. Just bake in a 350 degree oven until warmed through, and top with the cheese towards the end of reheating. And the microwave always works too!

Serves 4.

Mexican Stuffed Shells

Serve this delicious pasta dish with a good green salad and crusty bread and butter. And it really comes together quicker than one might think, plus, your family will love it! This recipe comes from Julie Wise of Ohio and I found it in a Gooseberry Patch cookbook called, In the Kitchen with Family and Friends.

12 oz. jar picante sauce, I used a mild Herdez brand
15 oz. can tomato sauce
1/2 cup water
1 pound ground beef, browned
4 oz. chopped green chilies
2 cups Cheddar or Colby Jack cheese, shredded and divided
2.8 oz. can French-fried onions, divided
12 lg. pasta shells, cooked and drained

In a small bowl, mix picante sauce, tomato sauce and water. Stir half of the sauce into the ground beef. Add chilies, one cup cheese, and half of the onions; mix well. Spread half of the remaining sauce on the bottom of a 9 by 13 baking dish. Stuff cooked shells with meat mixture. Arrange shells in pan and top with sauce. Cover and bake for 30 minutes. Top with remaining onions and cheese. Bake uncovered 5 minutes.

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Chunky Vegetable Beef Soup

Sometimes, nothing satisfies like a big pot of healthy soup simmering away on the stove! This recipe is delicious and comes together quickly, plus it makes enough for a small army. You can feed the army right away, and then eat on it for a few days, or freeze it up to 3 months. This is a Southern Living recipe from their Make Ahead Meals Special Collector’s Edition magazine. This is a big batch, so grab your biggest pots!

2 lbs. ground chuck
1 small onion, chopped
1 tsp. table salt
1/2 tsp. black pepper
3 (14 oz.) cans reduced-sodium beef broth, I just use regular beef broth
3 (29 oz.) cans mixed vegetables with potatoes, drained and rinsed
3 (14 1/2 oz.) cans diced new potatoes, drained and rinsed (from the pic, you can tell I missed the diced part. lol)
1 (15 oz.) can peas
2 (26 oz.) jars tomato, herbs, and spices pasta sauce
1 (14 1/2 oz.) can diced tomatoes wit sweet onion

Brown ground chuck and onion, in batches, in a large Dutch oven over medium-high, stirring 5-8 minutes or until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, black pepper, and beef broth; bring to a boil.

Stir in mixed vegetables and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.

Garnish with a mix of shredded mozzarella and cheddar cheeses and chopped fresh basil.

Serves 8.

Roast Chicken and Vegetables

This is definitely one of my family’s favorite meals! It is easy, comforting, and just makes the house smell like home while it’s cooking. Another good reminder to me, that sometimes the best things, are the simplest things.

3 carrots, cut into thirds
6 small red new potatoes, quartered if large
1 medium yellow onion, cut into 6 wedges
3 T. unsalted butter, melted, or olive oil
Kosher salt and freshly ground pepper
1 chicken (3 to 4 pounds)
1 lemon, quartered
2 fresh rosemary sprigs
4 cloves garlic, peeled and smashed

Preheat the oven to 425 degrees.

Put the carrots, potatoes, and onion in a 9 by 13 glass baking dish. Toss the vegetables with 1 T. of the butter. Season with kosher salt and pepper to taste. Spread the vegetables to the edges of the baking dish, making room for the chicken.

Remove the neck and giblets from the cavity of the chicken and discard. Rinse the bird under cold running water and pat dry. Put the chicken breast-side up, in the center of the baking dish. Brush the chicken with the remaining 2 T. butter. Season the cavity and skin generously with kosher salt and pepper to taste. Put the lemon quarters and rosemary sprigs inside the cavity. Put the garlic cloves user the chicken to prevent them from burning.

Roast for 45 minutes. Remove the dish from the oven. Using tongs, tilt the chicken, pouring the juices from the cavity onto the vegetables, and shake to coat. Baste the chicken with the pan juices. If the bird is browning too quickly, cover with aluminum foil. Continue roasting until the chicken is a deep golden brown and the juices run clear when the tip of a knife is inserted into the thigh joint, or until and instant-read thermometer inserted into the thigh, away from the bone, registers 170 to 175 degrees, 25 to 30 minutes more.

Transfer the chicken to a platter, cover loosely with aluminum foil, and let stand for 10 to 15 minutes before carving. Using the back of a spoon, mash the garlic and squeeze some lemon into the pan juices. Toss the juices with the vegetables. Carve the chicken and serve the vegetables alongside. Drizzle any remaining juices over the chicken.

NOTE: My favorite way to serve the roast chicken, as recommended by the authors, is to carve all the meat from the bones after the meat has rested and chop into bite-sized pieces. Then return the meat to the garlicky, lemony pan juices, re-season it with more salt and pepper, and toss with the vegetables. This way, every last bit of the chicken is well seasoned and moist throughout.

Serves 2

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Crispy Fried Tacos

One of my favorite recipes, this will be perfect for Cinco de Mayo! I love these authentic tacos and the salsa is so very yummy! This a Taste of Home recipe from Catherine Gibbs of Maryland. The girl knows her Mexican Food!

Salsa:

1 can (28 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (4 oz.) sliced jalapeño peppers, undrained
1 small onion quartered
1 tsp. garlic salt

Tacos:

1 pound ground beef
1/2 tsp. salt
1/2 cup vegetable oil
12 (6 inch) corn tortillas
1 cup shredded cheddar cheese
4 cups shredded lettuce

In a blender or food processor, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a bowl; cover and refrigerate.

In a skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt.

In another skillet, heat oil. Fry tortillas just until softened; drain on paper towels. Fill tortillas with beef; sprinkle with cheese. Fold in half. In an ungreased skillet, fry tortillas on both sides until crisp. Serve with lettuce and salsa.
Yield: 12 tacos.

Chicken Quesadillas

Quick and easy, these yummy quesadillas have only five ingredients! I’m not sure about you guys, but this spring seems to be extra busy to me, and I am needing quick supper ideas. By combining the filling for the ingredients in a bowl and keeping it in the fridge at the start of the week, this makes for a quick start to a meal, perfect for an on the run snack or supper! This is a Paula Deen recipe from an issue of her Quick and Easy Meals magazine.

2 cups chopped cooked chicken
1 (8 oz.) package Monterey Jack cheese with peppers, shredded
5 T. black bean and corn salsa
1 (16 oz.) package taco-size flour tortillas
1/2 cup butter, divided

In a medium bowl, combine chicken, cheese, and salsa. Spread 1/2 cup chicken mixture evenly over half of tortillas. Top each with remaining tortillas.

Ina a large skillet, melt 1 T. butter over medium-high heat. Add 1 prepared quesadilla, and cook for 3 to 4 minutes per side, or until, golden brown. Repeat procedure with remaining butter and remaining prepared quesadillas. Cut into wedges to serve. Serve immediately. Garnish with fresh cilantro if desired.

Makes about 8 servings.

Grilled Chicken with Corn-Cherry Tomato Relish

As I type this, we are in the middle of a terrible sand storm! So, I’m trying to concentrate on healthy comfort foods, like this recipe. It’s hard for me not to concentrate on pizza, coke, and dirt cake on a day like today. So here goes. This corn relish IS delicious comfort food even if I’m in the midst of sand in my teeth. Typing this out, I’m transported to a calmer evening when I made this.

3-5 ears of corn, husks and silk removed
2 cups cherry tomatoes, halved
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
2 T. fresh lime juice
1 T. chopped fresh cilantro
1/2 tsp. salt, or more to taste
4 (1/4 pound) boneless, skinless chicken breast halves
1 T. olive oil
1 tsp. ground cumin, I used chicken fajita seasoning

Prepare the grill for a medium fire; spray the grill rack with nonstick spray.

Place the corn on the grill rack. Grill, turning often, until tender and well marked, about 6 minutes. Transfer the corn to cutting board and let cool 5 minutes. With a sharp knife, cut the kernels from the cobs; transfer the kernels to a large bowl. Stir in the tomatoes, scallions, jalapeño, lime juice, cilantro, and 1/4 tsp. salt. (I use a bit more salt; this is a weight watchers recipe.) Set aside.

Rub the chicken with the oil, then sprinkle with the cumin or fajita seasoning and the remaining 1/4 tsp. salt. Place on the grill rack and grill, turning once, until chicken is cooked through, 8-10 minutes. Serve the chicken with the relish.

*On days like today, this recipe can easily be cooked on a grill pan inside!

Yield: 4 servings with a PointsPlus value of 7.

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Mexican Stuffed Peppers

This little 5 ingredient number is adapted from Kim Coleman of Columbia, SC. Is that in the US? Well, anyway, her inspiration must have come from Mexico. Ha! Cracking myself up here! Hope you all are doing well! Had a minor setback with an unexpected gallbladder surgery; took that baby out thank goodness! Been a bit on the sleepy side, but am waking back up! I also got false nails in there somewhere. So not sure if that might be more of the culprit as to why I’m not typing as much. Oh, here come the giggles again. So, here’s to a 5 ingredient meal!

1 pound lean ground beef (90% lean)
1 can (14.5 oz.) petite diced tomatoes and green chilies, undrained
1 envelope (5.4 oz.) Mexican-style rice and pasta mix
1 1/2 cups water
8 medium bell peppers
2 cups shredded Mexican cheese blend, divided

Preheat oven to 375 degrees. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. (You know how I like to add olive oil, Montreal Steak seasoning, and kosher salt while cooking ground beef. Or now you do.) Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes.

Cut and discard tops from peppers; remove seeds. Put the peppers in a greased 13 by 9 inch baking dish. Place 1/3 cup of the beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with the remaining rice mixture. Bake, covered, 25 minutes.

Sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted and peppers are crisp-tender, 5-10 minutes.

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Rachael Ray’s Mega Meatball Pizza

Need an awesome movie night meal for the fam or fun friends coming over? Then look no further! My household loves this simple homemade pizza. Refrigerated pizza crust becomes a star when it’s drizzled with olive oil, and scattered with fragrant rosemary, and nice big flakes of salt. The filling is just like a gigantic Italian meatball only in “flat” form! It’s fun and simple and sure to make movie night a very special evening. Let’s get cooking! This recipe is adapted from Rachael Ray out of her 365: No Repeats Cookbook.

Extra virgin olive oil, for drizzling, plus 2 tablespoons
1 pizza dough, I use Pillsbury’s in the refrigerated section
2 T. finely chopped fresh rosemary, a couple of sprigs
Course salt, such as Kosher
1 1/2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 garlic cloves, finely chopped
Coarsely ground black pepper, to taste
1 (3 oz.) can tomato paste
1/2 cup grated Parmigiano-Reggiano
A handful fresh flat-leaf parsley, chopped
1/2 tsp. dried oregano
3/4 pound fresh mozzarella or brick mozzarella, sliced or grated

Preheat the oven to 425 degrees. Drizzle a round pizza pan or a rectangular baking sheet with EVOO. (I just use Pam olive oil cooking spray here.) Dust the dough with flour or cornmeal, then spread out the dough to form your crust. (I don’t dust the dough with anything if I use the cooking spray.) Poke the pizza dough in several places with the tines of a fork. Drizzle the dough with EVOO, then season it with the rosemary and a little kosher salt. Bake for 10 minutes.

Heat a large skillet over medium-high heat. Add the 2 T. of EVOO, then the meat. (I like to salt my meat a little at this point.) Brown and crumble the meat for a couple of minutes, then add the onions and garlic. Season the meat with more salt and pepper, then work in the tomato paste using the back of a spoon. Stir in the cheese, parsley, and oregano.

Remove the pizza crust from the oven and top with the meat mixture. Arrange the cheese over the pizza evenly. Return the pizza to the oven and bake until the cheese is golden, another 10 to 12 minutes.

Bonus Movie Night Recipe of Rachael’s – Zippy Italian Popcorn

This is very much Italian flavored popcorn. I like it because it is good for something fun and different!

1 pkg. reduce-fat natural flavor microwave popcorn
2 T. unsalted butter
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
1/3 cup grated Parmigiano-Reggiano

Microwave the popcorn according to the package instructions. Place the popped corn in a bowl. Combine the butter and spices in a small cup or bowl and microwave for 10 to 15 seconds on High or until the butter melts. Stir and pour over the popcorn, then sprinkle it with grated cheese. Cut the pizza into wedges and serve with the popcorn.
Enjoy the show!

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Pasta with Tomato Cream Sauce

This is Pioneer Woman’s recipe that I found on Food Network’s website, but I have added an extra step that you should know about, called the lounging by the pool method, that is helpful for whatever pasta sauce you might be making! Shhhh….it’s super important that you keep this a secret! The tip comes from an owner of an Italian restaurant in Dallas, that I had the pleasure of visiting with about food, at a hotel I was staying at, and he told me this while I was sunburning by the pool…..early in the day, chop your onion and garlic and cover it in olive oil. Let the mixture sit all day. In the evening, make your pasta sauce with the onion and garlic mixture, and it will have a wonderful flavor like you’ve simmered your sauce all day! And it is so true! I love this little trick and I really like to use it when I’m making this recipe. And this is truly one of my family’s favorite ways to eat spaghetti! Thanks PW! Thanks owner of the Dallas Italian restaurant! Thank you Aloe Vera, that I lived to share this recipe tip!

2 T. butter
2 T. olive oil
4 cloves garlic, minced
1 medium onion, finely diced
2 (15 oz.) cans tomato sauce or marinara sauce (I like to use the marinara.)
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine (Spaghetti is my preference.)
1 C. heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving (Green onions or flat leaf parsley work too.)

Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute or so. Pour in the tomato sauce or marinara, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally. (*Lounging by the pool method – chop your onion and garlic early in the day and cover with the 2 T. olive oil. I actually use a little extra oil and sprinkle it with kosher salt and fresh ground pepper and let it marinate all day, preferably while lounging by a pool, LOL, then start from the beginning according to the directions with this recipe.)

Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water. (I feel when making pasta, it is always a good rule of thumb to save some pasta water. The salty, starchy water will always be a flavorful way to keep your pasta from being too dry if you don’t have enough sauce or if your sauce needs a little extra “sauce” if you know what I mean.)

Remove the sauce from he heat and stir in the cream. Add cheese to taste (a couple of good handfuls), then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

This is great with a green salad, homemade ranch dressing, and PW’s cheesy olive bread. Yum!!