Southwestern Stuffed Peppers

...and this was freaking delicious.  Just saying.

Feel free to substitute ingredients for healthier ones...
You can always use ground turkey or even brown rice!  
(I used the original recipe and told myself it was basically calorie-less.)

Ingredients:

• 1 cup UNCOOKED long-grain white rice
• 1 tablespoon olive oil
• 6 scallions, thinly sliced, green and white parts separated
• 1/2 pound ground beef chuck
• 1 cup frozen corn
• 1 4.5 oz. can diced green chiles
• 1 teaspoon ground cumin
• 4 ounces Monterey Jack, grated (1 cup)
• kosher salt and black pepper
• 4 large bell peppers, halved lengthwise, ribs and seeds removed
• 1/2 cup plain non-fat Greek yogurt
• salsa, for serving

Directions:

1. Heat oven to 375° F. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ teaspoon black pepper.
3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
4. In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.
   
   *Real Simple Magazine, January 2012

Chili Con Queso Dip

THIS  is a super fun appliance, and it's super cheap!  With a 20% off coupon at BBB, it was only $8!  It was perfect for this appetizer...or any hot dip that you serve; kept it warm ALL night!  I served it with Fritos Scoops, and it was deeeeelish!

*FYI, I doubled this recipe.  It didn't all fit in the mini crock at once, so I saved the remaining dip that wouldn't fit and refilled the crock when more was needed!

Ingredients:

1 tablespoon butter

1/2 onion, diced

1 1/3 cup tomatoes, seeded and diced (about 2 medium-large tomatoes)

4 oz. can green chiles

1/2 teaspoon cumin
1 teaspoon cornstarch

1/2 cup pepperjack cheese, shredded

8 oz. block cream cheese, cubed

Directions:

1. Melt the butter in a medium skillet and add onion.  Cook until translucent and soft, about 5 minutes.  
2. Add the green chiles, tomatoes, and cumin.  Bring to a boil, then reduce heat to a simmer.  Let mixture simmer for about 10 minutes.
3. Add the pepperjack cheese and cornstarch and stir until melted.  
4. Gradually add the cream cheese and stir until all ingredients are combined and melted.  Heat through.
5. Transfer to a bowl (or your new crockpot) and serve with chips!

*www.ourbestbites.com

Lemon Crinkle Cookies

Ingredients:

1/2 cup (8 tablespoons) butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar

Directions:
Preheat oven to 350 degrees. Line rimmed baking sheets with silpat liners, parchment or lightly coat with cooking spray.

In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest, and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined. 

Place the powdered sugar on a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.

Bake the cookies for 9-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Don’t overbake! Cool the cookies on a cooling rack and store in an airtight container or eat immediately.

*Makes 2-3 dozen cookies.

*www.melskitchencafe.com

Homemade Snickers Bars

Sorry, everyone...

Ingredients & Directions:

Bottom chocolate layer:

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Thoroughly grease your baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

Nougat layer:

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup peanut butter

1 1/2 cup salted peanuts chopped, roughly chopped

1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel layer:

1 14-ounce bag of caramels

1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer:

1 1/4 cups milk chocolate chips

1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey.  Refrigerated is best!

*Note: For best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

*www.howsweeteats.com

Honey-Ginger Glazed Tilapia

Ingredients:

Marinade:

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated ginger root
2 teaspoons minced or pressed garlic
2 teaspoons olive oil
4-6 4-ounce tilapia fillets (or other favorite fish)

Creamy Dipping Sauce:

6 ounces fat-free plain Greek yogurt
1 small clove garlic, minced or pressed
1/2 teaspoon grated ginger root
1 1/2 teaspoons soy sauce
2 tablespoons chopped green onions
Juice of 1 small, juicy lime (about 2 tablespoons)
1 teaspoon lime zest
Sriracha sauce to taste (1/8-1/4 teaspoon will suit most tastes)
1/2 teaspoon kosher salt
Optional: 1-2 teaspoons finely minced cilantro

Instructions:

Whisk together the honey, soy sauce, vinegar, ginger, garlic, and olive oil. Marinate the fish in the mixture for 20 minutes-1 hour.

While the fish is marinating, whisk together the creamy sauce ingredients. Refrigerate until ready to serve.

Heat a grill pan over medium heat and brush with vegetable oil or spray with non-stick cooking spray. Cook the fish for 4-6 minutes per side or until it flakes easily with a fork. Serve immediately with the dipping sauce alongside steamed veggies and brown rice.

*www.ourbestbites.com

Chicken Pizza

Ohmygosh, so good!

• Ingredients:

• 1 (12-ounce) portion fresh pizza dough
• 2 1/2 tablespoons olive oil, divided
• 2 (6-ounce) skinless, boneless chicken breast halves, cubed
• 1 (4-ounce) link sweet Italian sausage, casing removed
• 1/4 cup vertically sliced onion
• 4 ounces cremini mushrooms, sliced
• 1 tablespoon chopped fresh garlic
• 2 teaspoons cornmeal
• 4 ounces fontina cheese, shredded
• 1 red bell pepper, seeded and sliced
• 3/4 teaspoon crushed red pepper
• 2 tablespoons chopped parsley
• 2 teaspoons chopped fresh thyme

Directions:

1. Let dough rest, covered, at room temperature for 30 minutes. (I bought a garlic herb pizza dough from Trader Joe's.)

2. Preheat oven to 450°.

3. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil, chicken, and sausage; sauté 5 minutes. Remove mixture from pan. Add 1 tablespoon oil to pan; swirl. Add onion, pepper, mushrooms, and garlic; sauté 5 minutes, stirring constantly.

4. Punch dough down. Sprinkle a baking sheet with cornmeal. Roll dough out to a 14-inch circle on baking sheet. Brush dough with 1 tablespoon oil; sprinkle with 2 ounces cheese. Arrange chicken mixture and vegetable mixture over cheese, leaving a 1/4-inch border. Top with remaining cheese and crushed red pepper. Bake at 450° for 20 minutes or until golden. Sprinkle with herbs. Cut into slices.

*Cooking Light Magazine, Jan/Feb 2012

Avocado Egg Salad

Ingredients:

• 8 whole hard boiled eggs, peeled
• 2 whole avocados, pitted
• 4 tablespoons mayonnaise
• 3 teaspoons red wine vinegar
• 1/2 teaspoon Kosher salt
• Black pepper to taste
• 1 teaspoon chives, chopped

Directions:

Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor...or use this again! Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!

Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.

Serve on a sandwich (*spread bread with a SIMPLE mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it pretty!

*www.pioneerwomancooks.com

Simple Chili

A perfect pairing with the jalapeno cheddar cornbread!

Ingredients:
3 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1/2 lb. ground beef (93% lean)
1 cup beef stock
1 can diced tomatoes (14.5 oz.)
1 can tomato sauce (14.5 oz.)
1 can black beans, drained & rinsed (15 oz.)
1 can pinto beans, drained & rinsed (15 oz.)
1 1/4 cup frozen corn
salt & pepper to taste
1 tablespoon cumin
1 tablespoon chili powder (or more if you like it spicy)
 

Additional Toppings:
Grated cheddar cheese
Chopped cilantro
Sour cream
Diced tomatoes
Avocados
Lime juice

Directions:
In large pot, heat oil over medium heat. Saute onions, garlic, carrots and celery until slightly softened, 5 minutes. Drop meat into pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly and browned. Stir in the remaining ingredients and bring to boil. Reduce heat to low and simmer at least 20 minutes but up to 3 hours. Serve with desired toppings and cornbread.  Makes 4-6 servings.

*www.laurenslatest.com

Buffalo Chicken Tacos

Ingredients:

1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing), plus extra for garnishment
1 tablespoon olive oil
10 6-inch yellow corn tortillas


Additional Toppings: 
Shredded lettuce
Cheese
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Directions:

Heat a large Dutch oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Assemble 10 tacos (I heated my tortillas on the stove for a minute or so first), dividing the toppings evenly among each taco. 

Makes: 5 servings, 2 tacos each.


*www.mrsregueiro.com

Cheesy Garlic Bread

Make this at your own risk.

Ingredients:

One HALF recipe Fail-Proof Pizza Dough:

Fail-Proof Pizza Dough Ingredients:
1 cup warm water

2 1/4 teaspoons active dry yeast

1 tablespoon honey {or sugar}

2 teaspoons salt

2 tablespoons olive or canola oil

3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

The Rest of the Ingredients...

2 tablespoons softened salted butter
2 cloves garlic, finely minced

1/4 cup grated parmesan cheese {use the real stuff!}

1/4 pound grated mozzarella cheese
 {salt and pepper, if desired}

Directions for Fail-Proof Pizza Dough:

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water.  Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil, and half the flour and mix.  Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.  Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number.  The dough should be smooth and easy to work with and the bowl should be clean!  Lightly grease the bowl & the dough so it doesn’t dry out.  Cover with plastic wrap and let it rise 1-2 hours.

Directions for Cheesy Garlic Bread:


Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet.}
  Mix butter and garlic in a small bowl and set aside.
 Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
  Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

*www.laurenslatest.com

Jalapeno Cheddar Cornbread

Ingredients:

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeno peppers

Directions:

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. 

With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. 

Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature. 

*Barefoot Contessa, How Easy is That?

Halibut with Arugula Salsa Verde

I'm not kidding; this is so delicious.  It was so quick and easy!

Ingredients:

Fish Topping:

2 tablespoons chopped fresh chives

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon lemon zest

Baked Halibut:

Four 6-ounce halibut fillets, each about 1 1/2 inches thick

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

Arugula Salsa Verde, recipe follows

Lemon wedges for garnish, optional

Arugula Salsa Verde:

1 cup finely chopped arugula

2/3 cup finely chopped fresh flat-leaf parsley

1/4 cup olive oil

1/4 cup capers, rinsed and drained

Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)

Zest of 1 large lemon

3/4 teaspoon kosher salt

1/2 teaspoon dried crushed red pepper

Directions:

Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.

For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes.

For the salsa verde: (*FYI, I used a food processor.  So much easier and made a nice "salsa" texture.)  Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl (or pulse in food processor). Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.

*Giada DeLaurentiis, www.foodnetwork.com

Quinoa Salad

So my little friend, Shannon, went to a restaurant in Bloomington, Minnesota called, Ciao Bella, and this delicious and healthy recipe was on the menu...

Ingredients:
1/2 c. quinoa, cooked
1 14 oz. can artichokes, drained and chopped
1 c. fresh spinach, roughly chopped (I used arugula.)
1 red bell pepper, diced small
4 oz. provolone cheese, diced into tiny cubes
1/2 avocado, diced
Salt and pepper, to taste
Parmesan cheese, grated
Asparagus, chopped (optional)
Hearts of Palm, chopped (optional)
Lemon Vinaigrette:

• 1/2 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced shallot
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon sugar

Directions:
Once again, I used this amazing product to help me with the chopping of the artichokes and arugula (or spinach)!  

• Combine ingredients to make lemon vinaigrette and set aside. *You will have wayyyyy more vinaigrette than you need, so you can quarter the recipe or you can save the rest for a later date!
• Cook quinoa according to package directions.  Let cool.   
• Chop the artichokes, arugula (or spinach), red pepper, cheese, and avocado, (and other listed optional ingredients if desired) and combine in medium bowl.  
• When cooled, add cooked quinoa to veggie mixture.  Using an amount to your liking, drizzle the lemon vinaigrette over the quinoa salad mixture and stir to combine.  Salt and pepper to taste.
• Top with a sprinkle of Parmesan cheese.   
• Yum!  Enjoy!