Baked Stuffed Peppers


Reblogged:from Mr.Food                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     Baked Stuffed 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  minBaked Stuffed Peppers

Ingredients

  • 1/4   cup olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 ripe tomato, finely chopped
  • 1/4   cup chopped fresh parsley
  • 3/4   cup Italian bread crumbs
  • 1/4   teaspoon salt
  • 1/4   teaspoon black pepper
  • 2 red or green bell peppers, split lengthwise and cleaned (see  Options)
  • 1 tablespoon grated or shredded Parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with  cooking spray.
  2. 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.
  3. Fill peppers evenly with mixture and place in prepared baking dish.  Sprinkle with Parmesan cheese.
  4. 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.

Visit their site at http://www.mrfood.com/  for more great recipes,they also offer free ebooks.

Advertisements

Grilled Diablo Oysters Recipe


 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.

                                                            INGREDIENTS

For the habanero vinegar:

For the compound butter:

For the oysters:

  • 2 dozen oysters
  • jalapeños, sliced
  • 3 tablespoons grated Parmesan                                                                                                                                                             DIRECTIONS                                                                                                                                  For 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.

Flash-Roasted Vegetables and Pasta


Flash-Roasted Vegetables and Pasta

Reblogged: from Shine                                         FlashRoasted Vegetables and Pasta

The addition of mushrooms and fennel add enough depth to this dish to make it a bona fide main dishRoasting 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

Ingredients

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

Directions

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.

Savory Italian Grilled Chicken


Want to make some Yummy BBQ chicken this is 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 cheese  Directions:                                                                                                                                                                                    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   

Nutritional Facts

Calories 403

Calories from Fat 273 (67%)

Amount Per Serving %DV

Total Fat 30.3g 46%

Saturated Fat 10.1g 50%

Monounsaturated Fat 14.2g

Polyunsaturated Fat 4.1g

Trans Fat 0.2g

Cholesterol 113mg 37%

Sodium 159mg 6%

Potassium 336mg 9%

Total Carbohydrate 0.6g 0%

Dietary Fiber 0.1g 0%

Sugars 0.0g

Protein 30.8g 61%

Servings:6

Parmesan Crusted Chicken


   Reblogged: from  http://www.hellmanns.us/promotions/chickenchallenge/recipe-parmesan-crusted-chicken.aspx                                                                                                                                          INGREDIENTS                                                                                                                                                                                                   1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise                                                                                                            1/4 cup grated Parmesan cheese                                                                                                                                                        4 boneless, skinless chicken breast halves (about 1-1/4 lbs.                                                                                                      4 tsp. Italian seasoned dry bread crumbs

 INSTRUCTIONS

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