Reblogged:from Mr.FoodBakedStuffed Peppers Our over-stuffed veggie Baked Stuffed Peppers are a super change-of-pace easy side dish.Colorful red and green bell peppers serve as tasty edible bowls for a stuffing that teams with any main dish. Cooking Time:25 min
In a large skillet, heat oil over medium heat. Add onion and garlic, and saute just until softened. Remove from heat and add remaining ingredients except pepper halves and Parmesan cheese; mix well.
Fill peppers evenly with mixture and place in prepared baking dish. Sprinkle with Parmesan cheese.
Add 1/4 cup water to baking dish, cover with foil, and bake 20 minutes. Remove dish from oven and carefully remove foil; return dish to oven and bake for an additional 5 to 7 minutes, or until peppers are tender and the filling is heated through. Serve immediately.
Grilled Diablo Oysters Recipe from: The Daily Meal
Oysters on the half shell can wobble on the grill. That’s a good thing — some butter will spill onto the coals, which smokes the oysters at the same time. Try serving these as an appetizer at your next backyard party.
3 tablespoons grated Parmesan DIRECTIONSFor the habanero vinegar:
Combine the habanero peppers with the vinegar in a bowl and steep for a couple hours. Set aside.
For the compound butter:
Heat the oil in a skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Remove from the heat and transfer to the bowl of an electric mixer fitted with the paddle attachment. Combine with the butter and habanero peppers and whip on low speed until light and airy. (You can also do this with a rubber spatula.)
For the oysters:
Preheat the grill over high heat. Shuck and clean the oysters, being careful to reserve the juice in the shell. Place the oysters on the half shell on the hottest part of the grill. Put 1 teaspoon of the compound butter on top of each. Grill the oysters until bubbly and the meat begins to curl away from the shell, about 1 minute, and remove from the heat. Season the oysters with the habanero vinegar, top with jalapeños, and grated Parmesan.
The addition of mushrooms and fennel add enough depth to this dish to make it a bona fide main dish. Roasting caramelizes and sweetens the juices from the vegetables, resulting in a heartier overtone and overall flavor. Use whole-grain pasta to add even more fiber to this entrée. Topping it with the optional cheese will give this dish a bit more protein
2 pounds assorted mushrooms, such as chanterelle, cremini, and/or oyster, cut into chunks 1 large red onion, cut into 6 or 8 wedges 1/4 cup olive oil 8 ounces pappardelle or Mafalda pasta Freshly shredded Parmesan cheese (optional) 2 medium fennel bulbs, trimmed and cut into wedges (about 1 lb. trimmed) 8 ounces baby carrots with tops, trimmed 2 tablespoons Fennel-Spice Mix (see recipe below) 3/4 cup dry white wine
Preheat oven to 425 degree F. Place mushrooms, fennel, onion, and carrots in a large roasting pan. Combine oil and Fennel-Spice Mix. Drizzle over vegetables; toss to coat.
Roast, uncovered, for 35 minutes or until vegetables are tender, stirring twice. Remove roasted vegetables to a very large bowl.
Meanwhile, cook pasta according to package directions. Drain pasta. Add pasta to bowl with roasted vegetables. Add wine to roasting pan. Cook and stir over medium-high heat, scraping up any browned bits, about 3 minutes or until wine is slightly reduced. Pour wine over pasta mixture and toss well to coat. Top with cheese. Makes 6 to 8 main-dish servings.
*Fennel Spice Mix: In a small skillet over medium heat toast 1/4 cup fennel seeds, 1 tablespoon coriander seeds, and 1/4 teaspoon cracked peppercorns for 1 minute or until fragrant, shaking the pan occasionally. Cool thoroughly. When completely cool, grind in a spice grinder or blender with 1 teaspoon coarse sea salt or kosher salt.
Want tomakesome Yummy BBQ chickenthisis what you need, 6 chicken breasts 1/4 cup olive oil 3 cloves garlic, crushed fresh ground black pepper 1/4 cup fresh basil leaf, chopped 1/4 cup melted butter 3 sprigs fresh rosemary 1 tablespoon parmesan cheeseDirections: To grill, skin chicken breasts and rub in pepper to taste. Blend basil, olive oil, butter, garlic and parmesan cheese at low-speed
using an electric blender, chopper or processor till smooth. Baste chicken lightly with mixture. Grill over medium coals
basting during cooking time with basil sauce. During this time add the rosemary branches to coals for added smoke flavor.
Do this 2 or 3 times. Grill 10 minutes each side depending on barbecue temperature. Garnish with fresh basil and serve this grilled chicken recipe with rice or Italian pasta
1. Preheat oven to 425°. 2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. 3. Bake 20 minutes or until chicken is thoroughly cooked. Also terrific with Hellmann’s® or Best Foods® Light Mayonnaise or Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.
Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets TIP: Omit Parmesan cheese and have Magically Moist Chicken on table in less than 30 minutes.
Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Dietary Fiber 0g, Protein35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6% Bread crumbs, Chicken, Cook, Eating, Food, Health, Hellmann, Hellmann’s and Best Foods, Human nutrition, Mayonnaise, Nutrition, Parmigiano-Reggiano, Sheet pan