Stuffed Peppers

It has been a LOOOONG time since I've updated. I've actually been busy working on launching a new site to show off my cakes & cookies. Check it out at www.centerstagesweets.com. However, eating all those sweets has helped me pack on some pounds, so it's definitely time to start making some healthy recipes again!

Stuffed peppers have always been one of my favorite meals, and using low fat ground beef and brown rice makes it a great healthy meal. I used a combination of about 5 recipes to come up with this one, and it was great! I loved the little kick of spice the tobacsco sauce adds to the topping. Enjoy!

Stuffed Peppers

Ingredients:

• 4 green or red bell peppers
• 1 lb lean ground beef
• 1 onion
• 2 cloves garlic
• 1 can diced tomatoes (undrained)
• 1 ½ cups cooked brown rice
• ½ cup ketchup
• ½ teaspoon Worcestershire sauce
• Dash of tabasco sauce

Directions:

• Bring a large pot of salted water to a boil.
• Slice peppers in half lengthwise and remove seeds & stems. Boil peppers 5 minutes to soften. Remove from water and set aside.
• Preheat oven to 350 degrees
• Sautee beef, onions and garlic in a large frying pan until beef is browned. Drain excess fat.
• Season beef mixture with salt and pepper, then add diced tomatoes and cooked rice.
• Place peppers open side up in a baking dish and stuff with meat and rice mixture.
• Bake peppers for 25-30 minutes.
  
  

Crockpot Chili

Chili is definitely one of my favorite fall foods. I make mine in the crockpot, so it is really easy and ready to eat when we get home from work. I used to use 2 lbs of ground beef, but recently have been using 1 lb of beef and 1 lb of spicy Italian sausage to give it an extra kick. The picture below probably looks extra meaty, and that is because I only had 1 can of beans. Ooops. The chili was still great anyway.

I usually put the chili together the night before, and leave it in the crock pot bowl in the refrigerator overnight, then just put it on to cook in the morning before work. So easy!


Crockpot Chili

Ingredients:

• 2 pounds ground beef (or 1 pound beef + 1 pound hot Italian sausage)
• 2 (16 ounce) cans light kidney beans
• 1 (28 ounce) can crushed tomatoes
• 1 can diced tomatoes with chilies or jalepenos
• 2 small onions, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon pepper
• 3 teaspoons chili powder
• 1 teaspoon cumin
  

Directions:

• Brown ground beef, drain fat
• Stir all ingredients in crock pot
• Cook on low 10 hours

Beer Can Chicken!

I've heard great things about beer can chicken, and have been wanting to try it for a while. However, our grill does not have a removable top rack, so there is no way that a chicken could fit standing upright inside our grill. I had just resigned myself to the fact that I would never be able to see for myself how a can of beer could transform a plain old chicken into a culinary delight, when in swooped Guy Fieri to rescue me from this tragedy. I was lazy on Sunday, and clearing out a bunch of things on my DVR (I record WAY too many Food Network shows), when I came across an episode of Guy's Big Bite featuring "Big Bud's Beer Can Chicken". A beer can chicken in the oven! Finally, a way for me to conduct this curious culinary experiment!

Let me tell you, this was THE best chicken I have EVER had. The spice rub from this recipe is amazing, just the right amount of kick (I was doubtful when I looked at all the spiced mixed together, but I can't say enough about how perfect it was). The meat was tender and juicy. This will definitely be a regular item in our house, my husband said he could eat it everyday. Rotisserie chickens no longer have a place in our home.

Try this, you will NOT be disappointed!

Big Bud's Beer Can Chicken
Source: Food Network

Ingredients:

• 1 (2 to 3-pound) whole chicken
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon dried sage
• 1 teaspoon sea salt
• 1 tablespoon freshly ground black pepper
• 2 cloves garlic, smashed
• 1 (12-ounce) can beer
• 1/2 pound bacon

Directions:

• Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
• Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently lift the skin up from chicken and rub mixture into meat of chicken, under the skin.
• Open beer can and pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity.
• Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
• Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer (my chicken was almost 5 pounds and cooked for about an hour and forty minutes).
  
  
  
  
  
  
  
  
  
  

Chicken Riggies

This is one of my favorite meals. The sauce is creamy and a little on the spicy side. Chicken Riggies are native to Central New York, and there is a riggie competition every year. This recipe was actually pretty hard to track down; I'm not sure where my mom ended up finding it, but I stole it from her. I've heard that mushrooms are really good in this, if you're into that kind of thing. ::shudder:: I usually half this recipe if I'm making it for just my husband and I, and there are still leftovers. This makes A LOT. But it's great leftover.

Chicken Riggies

Ingredients:

• 4 to 6 tablespoons butter
• 4 chicken breasts, cut into bite sized pieces
• Fresh mushrooms (if you must), sliced
• 1 green pepper, cut into bite sized pieces
• 1 red pepper, cut into bite sized pieces
• 1 medium onion, chopped
• 2 cups chicken stock
• 1 cup tomato sauce
• 1 cup heavy cream
• 1 teaspoon parsley
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 3 teaspoons cornstarch
• 1 pound rigatoni, cooked and drained (I like the mini rigatoni)

Directions:

• Melt butter in pan. Add chicken pieces and cook until chicken is almost done. Add mushrooms, peppers and onion and cook until vegetables start to soften.
• Add the chicken stock and stir.
• Stir together tomato sauce and heavy cream, then add to chicken & vegetable mixture.
• Add parsley, paprika and red pepper flakes.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Whisk cornstarch with some water until smooth. Gradually add to sauce, until the sauce reaches desired thickness.
• Pour over cooked pasta and mix together.

Zucchini and Turkey Lasagna

So, we all know that when life gives you lemons, you make lemonade. But what do you do when life hands you an 18 inch zucchini??

Easy. You make zucchini and turkey lasagna, and you love it. Even your picky husband loves it.

Zucchini and Turkey Lasagna

Ingredients:

• One enormous zucchini (or I suppose several small zucchini would do)


• 1 pound ground turkey


• 1 jar of your favorite pasta sauce


• 2 cups mozzarella cheese (You could use less, but I like cheese. A lot.)


• Fat free ricotta cheese, to taste


• Parmesean cheese, to taste


• 2 cloves garlic, minced


• 1 small onion, diced


• 1 teaspoon Italian seasoning


• 1 tablespoon olive oil

Directions:

• Preheat oven to 400 degrees.


• Slice zucchini into strips 1/8 inch thick (I cut my enormous zucchini into 3 sections, then sliced).


• Place zucchini into a microwave safe dish, cover, and cook on high for 6 minutes.


• Heat olive oil in pan. Crumble turkey into pan, add minced garlic, onion and Italian seasoning. Break turkey into bite sized pieces while cooking. Cook until turkey is completely cooked. Drain any fat.


• Spray baking dish with cooking spray and spread a thin layer of sauce on the bottom of the dish.


• Place a layer of cooked zucchini strips in baking dish.


• Spread a layer of ricotta on top of zucchini. Sprinkle on a little mozzarella and parmesean.


• Add a layer of cooked turkey.


• Spread some sauce on top of meat.


• Repeat layers.


• On top of 2nd meat layer, add a final layer of zucchini, cover with a layer of sauce and top with mozzarella cheese.


• Bake for 25 minutes.


• Let sit for 5 minutes before cutting and serving.

Jalapeno and Cheese Stuffed Chicken

I have been wanting to experiment with stuffed chicken breasts for a while. I had some leftover cheddar cheese in the refrigerator, and was trying to figure out what else to put in them. Since I wouldn't be eating, it only had to be something my husband likes, so I decided on jalapenos. Brian loves jalapenos and all things spicy. These came out great! The chicken was moist and the filling was perfectly spicy for him. Definitely a keeper!


Jalepeno and Cheddar Stuffed Chicken Breasts

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup shredded cheddar cheese
• diced jalapenos, to taste (I used about 1/3 cup)
• 1 egg, beaten
• 1/2 cup bread crumbs

Directions:

• Cut a slit in each of the chicken breasts. Stuff with cheese and jalapenos. Secure with a toothpick if needed.
• Dip the chicken breasts into beaten egg, then into breadcrumbs to coat
• Place the chicken in a baking dish and bake at 400 degrees for 20 - 25 minutes until done

"Out of This World" Chicken Noodle Soup

I was inspired by a picture of chicken soup ingredients in a pot at The Foodie Fashionista. Everything looked so healthy and delicious, I knew I had to try the recipe. My husband's review of this soup? "This, my love, is out of this world." And he was right. It's the best chicken soup I have ever had. Here is my version of ingredients in a pot:

Chicken Noodle Soup
Source: The Foodie Fashionista

Ingredients:

• 1 (3 pound) roasting chicken
• 2 large carrots, chopped (I used more, probably 4-5)
• 2 large celery stalks with leaves, chopped (I used 3-4)
• 1 large onion, chopped
• 1 parsnip, sliced in half vertically
• 1 turnip, sliced in half
• 3 garlic cloves, peeled
• several sprigs of parsley and dill
• 10-12 cups cold water
• salt and pepper to taste
• 4 ounces pasta (optional)
• cheesecloth

Directions:

• Place chicken, vegetables, and herbs in a large stockpot. Add enough cold water to cover all the contents of the pot. Bring to a boil and turn down to simmer; cover pot, but vent to allow steam to escape. Simmer for about 90 minutes.
• After 90 minutes, remove chicken from the soup. Remove as much meat as possible and discard skin and bones. Remove turnip and parsnip and discard. Find garlic cloves (they should be floating near the top) and smash them against the side of the pot and mix the smashed garlic into the soup. Add chicken meat back to soup; season with salt and pepper. Add pasta and bring back to a boil; boil until pasta is cooked through. (I would recommend cooking the pasta separately before adding it to the pot. I found that almost all of the broth was absorbed while the soup cooled overnight, and I had to add store bought stock to thin it out when reheating).
• Remove pot from heat and cover top surface of soup with cheesecloth. Push cloth down into soup until it sits just below the surface. Allow to cool completely, preferably overnight. Slowly lift cheesecloth up, separating the fat from the top surface of the soup. Reheat to serve.

Chicken and Biscuits

I think the greatest compliment a cook can get is from her mother. I sent some of these chicken and biscuits home with my mother, and she called to tell me how wonderful it was. I was so proud! I added some red pepper flakes for a little kick. The other changes I made to the original recipe are in red.

Chicken and Biscuits
Adapted from Sugar & Spice

Ingredients:

• 2 pounds boneless, skinless, chicken breast
• 2 tablespoons butter
• 2 carrots, sliced (I used 4)
• 2 celery stalks, sliced (I used 4)
• 1 cup chopped onion
• 1 clove garlic, minced (I used 3 cloves)
• 6 cups chicken broth
• 2 chicken bouillion cubes
• 1 cup frozen peas (I obmitted since they cause my husband psychological trauma)
• 1/4 cup flour
• 1 to 2 teaspoons red pepper flakes

Directions:

• Place chicken breasts in a pot, cover with water, and boil until fully coooked.
• While chicken is boiling, melt butter in a large, heavy-bottomed pot. Add the carrots, celery, onions and garlic to the pan and sautee over medium heat, stirring occassionally, until onions are translucent and vegetables are soft. If you see that they are getting too hot, reduce heat to medium low.
• Add chicken broth, boullion cubes and red pepper flakes. Bring to a boil, reduce heat to low, cover and simmer about 30 minutes.
• At this point you can add a slurry of flour and broth if the mixture is too thin for your likeness. I find the best method for doing this is to ladle a scoop of broth out of the pot and into a separate cup. In that cup, whisk in the flour until smooth, and then whisk that mixture back into the pot. This keeps large clumps of flour from forming in your pot!
• When chicken has finished cooking, let it cool long enough to handle. Shred the chicken and add it to the broth and vegetables, along with the peas. Cover and let simmer for an additional 30 minutes.