4 medium red bell peppers, or 3 large ones, halved from stem to base, seeds and membranes removed
3 tablespoons olive oil
1 ½ cups cooked rice
1 large yellow onion, chopped
2 cups tomatoes, chopped in small pieces
½ cup chopped fresh cilantro
4 cloves garlic, pressed or minced
1 teaspoon ground cumin
1 can pinto beans, rinsed and drained
1 tablespoon lime juice
1 cup shredded mozzarella or cheddar cheese
Salt and black pepper to taste
Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large baking dish. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Rub the oil over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are easily pierced by a fork. Set aside.
While the peppers are roasted, prepare the filling:
In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the onion and salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re soft.
Add the cilantro, garlic, and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
Remove the pot from the heat and add the rice, beans, and lime juice. Stir to combine, then season with additional salt and pepper if needed.
To stuff the peppers, pour off any excess juice pooled within the peppers. Then stuff each pepper with the rice mixture. Top the peppers with the cheese.
Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots.
Sprinkle both sides of the chicken with garlic salt and pepper
Heat oil in a large skillet over medium heat. Add onions and cook stirring for 3-5 minutes until browned). Transfer to a bowl
Add chicken to skillet and cook about 5 minutes per side
Top chicken with onions, tomatoes, and balsamic vinegar. Sprinkle with basil, oregano, rosemary and thyme. Bring to a boil. Reduce heat, and simmer covered until the chicken Is done (approx. 15-20 min)
8 cups chicken broth (use prepared broth, or make broth with the chicken breasts)
8 oz wide egg noodles
1/2 cup heavy whipping cream
1 Tbsp sherry vinegar
2 tsp fresh thyme leaves
Melt butter in a large pot over medium high. Add onions, celery, carrots and 1/2 tsp of the salt. Cook stirring occasionally for about 5 minutes until the onions are translucent
Add flour, garlic and paprika. Cook stirring constantly for about a minute until the flour is completely mixed
Add 6 cups of the chicken broth to the pot (reserve the 2 extra cups). Bring to a boil stirring occasionally Add egg noodles. Cook covered for about 10 minutes until the noodles are tender
Reduce heat to medium low. Add chicken. You can add some of the reserved broth until the soup reaches the consistency desired. Cook for about a minute and remove from heat once the chicken is heated through
Stir in cream, sherry vinegar and remaining 1 tsp salt (add more salt to taste).
2 Tbsp drained capers (roughly chopped if desired)
Heat 2Tbsp of butter and 2 Tbsp of olive oil in a deep skillet over medium heat. Add onions. Cook stirring occasionaly until softened (about 3 min). Add wine. Cook until reduced by about half. Remove from heat.
Transfer 3 Tbsp onion mixture into a bowl and reserve remaining mixture in skillet. Add remaining butter and olive oil to the bowl and whisk to combine. Set aside.
Add broth to the onions in the skillet and bring to a boil. Stir in orzo and 1 tsp salt. Reduce to a simmer over medium low. Cover and cook undisturbed for 10 minutes.
Separately finely chop garlic. Add 1/2 tsp salt. Use the flat side of a chef’s knife and press and rub together to form a paste. Add garlic paste, lime juice, and 2 Tbsp of parsley to onion mixture in the bowl and stir to combine. Add shrimp and toss to fully coat.
Uncover cooked orzo, spoon shrimp in a single layer over orzo. Spoon remaining onion mixture in bowl over shrimp and orzo.
Cover and cook over medium low until shrimp is pink and opaque. Remove from heat.
Uncover, sprinkle with capers, lime zest and remaining parsley.
1 cup (4 ounces) shredded sharp white cheddar cheese
2 tablespoons grated parmesan cheese
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 cups panko bread crumbs
1 cup crushed buttery crackers (such as Ritz)
1/4 cup (1/2 stick) unsalted butter, melted
Preheat the oven to 425°F. Grease a baking dish. Trim the leaves from the cauliflower and cut out the core. Separate the cauliflower into florets.
In a large bowl, combine the eggs, milk, and flour and whisk until blended. Whisk in the cream. Add the cauliflower, cheddar cheese, parmesan cheese, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and blend well. Pour the mixture into the prepared baking dish. Bake for 30 minutes.
While it’s baking, combine the panko crumbs, crackers, melted butter, the remaining 1 teaspoon salt, and the remaining 1/2 teaspoon pepper in a bowl. Remove the dish from the oven and distribute the cracker mixture evenly over the top. Bake the casserole for an additional 15 minutes, or until it’s golden brown and bubbly. Let the casserole stand for 10 minutes before serving.
It can be garnished with your favorite fresh herb (parsley, chives or dill)