Today I decided to have a guest blogger. I received an e-mail from Scott Berlin, introducing me to a peppered pasta sauce! He told me it has always been his favorite recipe of his mothers. Here it is to check out:
3 red bell peppers
2-3 Tbsp onion
2 Tbsp minced garlic
1/4 C fresh basil
3 Tbsp olive oil
1- 1 1/2 C half and half
1 Tsp cornstarch
1/3 C grated Romano or Parmesan Cheese
2 Tbsp butter
Salt and pepper to taste
1.Preheat broiler. Cut peppers in half and remove seeds. Lightly coat the peppers with olive oil and place cut side down on cookie sheet. Place under broiler until skin is blackened and softened. Place in a paper bag an allow to steam for about 5-10 minutes.
2. Remove the skin from the peppers and cut into small pieces.
3. In a frying pan saute the garlic, sliced basil, red peppers and onion in olive oil. Cook for 10 minutes.
4. Mix corn starch and half and half together well, no lumps.
5.Place mixture into blender (be careful it will be hot, leave the lid of blender slightly askew but not enough so that it will spray out) Mix to desired consistency. Put mixture back in frying pan and heat to a boil. Add in half and half to the desired consistency. Add in cheese and cook until cheese melts. Stir in butter. Season to taste with salt and pepper. Simmer for 5 minutes. If it thickens too much add some additional half and half.
4 large red bell peppers
3/4 pound ground chuck r
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water
1. Preheat oven to 350 degrees F.
2. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
3. Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off.
4. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce.
5. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules.
6. Pour this mixture into a shallow casserole large enough to hold all of the peppers.
7. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.
8. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.
4 boneless skinless chicken breasts
salt & pepper
4 tablespoons olive oil
4 cups thinly sliced bell peppers (use a mix of colors)
1 medium onion, sliced thin
4 cloves garlic, chopped fine
1/4 cup chopped fresh basil
4 tablespoons balsamic vinegar
1. Season chicken with salt and pepper
2. In large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turni
ng once for a total of about 8 minutes or until golden
3. transfer chicken to a plate
4. add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened
5. add garlic and stir for 1 minute
6. stir in basil and vinegar and return chicken and juices to the skillet
7. reduce heat to low and simmer until chicken is cooked through, about 3 more minutes
8. taste and adjust salt and pepper seasonings
25 medium jalapeno peppers
1 (8 ounce) package cream cheese
3 cups shredded cheddar cheese
1 1/4 teaspoons Worcestershire sauce
4 slices bacon, cooked and crumbled
1. Cut jalapeño peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well.
2. Combine cream cheese, cheddar cheese and Worcestershire sauce; stir well.
3. Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon; Place on a baking sheet.
4. Bake at 400°F for 5 minutes or until cheese is melted.
1 cup dry orzo
3 cups baby arugula
1/4 cup crumbled feta cheese
1 tablespoon olive oil
4 small bell peppers, halved and seeded
1. Preheat oven to 400°. Cook orzo according to package directions in salted water; drain. Return to pot. Add arugula, feta, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.
2. Season inside of peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9- x 13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).
Welcome to The NMDL Blog Network. I am a student of the New Media Drivers License at Michigan State University. I will be blogging here soon, please check back.