PHILLY CHEESESTEAK BELL PEPPERS

8 oz. thinly sliced roast beef,cut into strips
8 slices provolone cheese
2 lg. green bell peppers
1 medium onion, sliced
6 oz. baby Bella mushrooms, sliced
2 Tbsp. butter
2 Tbsp. olive oil
1 Tbsp. garlic – Minced
salt and pepper – to taste

Slice peppers in half lengthwise, remove ribs and seeds.
Saute onion slices and mushrooms over medium heat with butter, olive oil, minced garlic and a little salt and pepper until caramelized,  about 25-30 minutes.
Preheat oven to 400*

Add roast beef to the onion/mushroom mixture. Allow to cook about 5 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.

Note: use a muffin pan to keep peppers from falling over.

NO DOUGH PIZZA

Crust
1 (8 oz) pkg. full fat cream cheese, room temperature
2 eggs
1/4 tsp. ground black pepper
1 tsp. garlic powder
1/4 c. grated Parmesan cheese

Topping
1/2 c. pizza sauce
1 1/2 c. shredded mozzarella cheese
toppings - your choice-- pepperoni, ham, sausage, mushrooms, peppers
Garlic powder


Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

BAKED HASH BROWN NESTS WITH CREAMY ASPARAGUS AND SCRAMBLED EGGS

 

 

For the nests:
7 medium sized potatoes or a bag of freezer hash browns, thawed
Kosher salt and black pepper
1 large egg, slightly beaten
Vegetable oil spray

For the filling:
1 # asparagus, trimmed and diced into 1/2" pieces
6 large eggs
2 tbsp. water
Kosher salt and black pepper
1/4 c. grated Parmesan cheese
1 c. of plain Greek yogurt ( I use just plain yogurt.)

Directions
Preheat oven to 400 degrees. Generously spray a standard muffin tin with vegetable oil spray.

Wash and grate potatoes, using either the grating blade on your food processor, or box grater. Place in a fine sieve or length of cheesecloth and squeeze out to remove as much excess water as possible (this will keep them crispy). Or thaw frozen and squeeze out.

Mix potatoes with 1 large egg and season with kosher salt and black pepper. Divide potatoes into the muffin tins--about 1/4 to 1/3 cup per tin, then press into the sides to form a small basket. Spray the insides and sprinkle with salt and pepper. Place in oven and bake about 25 minutes, or until tender on the inside and crisped on the outside and edges.

Remove from oven and run a knife around the edges to release. Let cool slightly, then turn out.

While the potato baskets cool, prepare the filling. Heat 1 tbsp. oil in a nonstick skillet and saute the asparagus for 2 minutes until bright green and just a bit tender. ( I add some garlic here and saute for only 1 minute.We like it crispy.) Remove from skillet. In a small bowl, whisk the eggs, water, and a bit of kosher salt and black pepper. Whisk in the grated Parmesan and then scramble in same skillet on low heat until cooked to desired firmness. Add the asparagus back in and divide among the potato cups. Top with a dollop of yogurt ( I added a sprinkle of lemon-pepper. ) and a sprinkle of Parmesan.

Serve with a side salad.

BUFFALO CHICKEN WONTONS

18 whole wonton wrappers

1 c. shredded chicken

4 oz. cream cheese

2 tbsp. butter (melted)

1/4 c. hot sauce (I use Frank's Red Hot Sauce)

1/3 c. blue cheese crumbles

2 tbsp. green onions (chopped)

1. Preheat oven to 375 degrees.
2. Using non-stick cooking spray, grease two 12-count muffin tins. 
3. Press 1 wonton wrapper into each muffin cup (one muffin pan will only be halfway full). Bake in the oven for 5 minutes; set aside.
4. In a medium bowl, whip cream cheese with a handheld mixer for about 1 minute until creamy.
5. Add butter and hot sauce to the cream cheese.
6. Stir in chicken and blue cheese. Mix well.
7. Drop 1 or 2 tablespoons of the chicken mixture into each wonton cup. Top with extra blue cheese if you wish.
8. Place both muffin pans in the oven and allow to bake for 8 minutes until wontons are crisp.
9. Remove wonton bites from the muffin cups and garnish with green onions. Serve warm

COCONUT CREAM PIE

1   9" pie shell

Pie Filling
1 c sugar
3 egg yolks
1/4 c cornstarch
2 c milk
1 Tbs. butter
1 tsp. vanilla
1 1/2 c coconut

Meringue
3 egg whites
1 tsp. baking powder
4 Tbs. sugar
1 tsp. corn starch
1 tsp. vanilla

Take the eggs out of the refrigerator an hour or so before you are going to make the pie. A key to getting a good high meringue is that the egg whites be at room temperature.
Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned. About 15 minutes.
Whisk together the sugar, egg yolks, cornstarch and milk in a pan over medium heat. Stir frequently until it starts to thicken and bubble. Once it is thick add the butter, vanilla, and a cup of coconut and stir together. Pour filling into the pie shell.
For the meringue, add 1 tsp. of baking powder to the egg whites and start to beat the whites with an electric mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color of your meringue or use the colorless. Make sure your bowl and beaters are completely clean and dry before you start making the meringue. Any oil or residue will cause the meringue not to be high and light.
Spread the meringue over the pie and be sure to seal the meringue to the edges of the crust all the way around. Sprinkle with 1/2 cup of coconut. Place in a 350 degree oven until it just starts to brown. It takes about 10 minutes. Watch it carefully because ovens vary.

Grilled Corn, Avocado and Tomato Salad

• 1 pint grape tomatoes
• 1 ripe avocado
• 2 ears of fresh sweet corn
• 2 tbsp fresh cilantro

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

 Honey Lime Dressing

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

MEXICAN STUFFED SHELLS

1 lb. ground beef
1 package  taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 c. salsa
 1 c. shredded cheddar cheese
1 c. shredded monterey jack cheese
3 green onions, chopped
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. 
While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells on salsa in 9×13 pan open side up. Cover shells with salsa.  Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, more onions, cilantro, etc.). Serve with sour cream and/or more salsa.

GREEN ONION and BACON MAC 'N CHEESE

8 oz. elbow macaroni
2 Tbsp. kosher salt
3 Tbsp. butter
3 Tbsp. flour
3 c. milk
2 c. Shredded Cheddar Cheese
1 c. Shredded Mozzarella & Provolone Cheese
1/2 c. Shredded Parmesan Cheese
1 c. bacon, cooked crisp and chopped
1/2 c. green onion, chopped
1 tsp. kosher salt
1 tsp. freshly ground black pepper

Preheat oven to 350° F. In large pot, boil water and add 2 Tbsp. salt. Add macaroni and cook according to package directions.
Meanwhile, melt butter in a separate saucepan. Whisk in flour; cook, whisking constantly until thickened. Gradually whisk in milk and simmer 5 minutes or until mixture begins to bubble. Remove from heat.
Put half of macaroni in 8x8-inch casserole dish and sprinkle with half of the cheeses, bacon and onion, salt and pepper. Repeat. Pour white sauce over.
Bake 30 minutes or until set and garnish with additional bacon and green onion before serving, if desired...

CHEESY ASPARAGUS VIA APRON APPEAL

2 # thin asparagus

3 c. water

salt and pepper

2 tbsp.  butter

2 tbsp. flour

¾ c. Parmesan cheese, grated and divided

½ c. Monterey Jack cheese, shredded

Adjust oven rack to upper-middle position and heat broiler. Line broiler safe baking dish with paper towels or a lint free kitchen cloth. Snap the woody ends off the asparagus and set both stalks and ends aside.
Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Using slotted spoon, remove asparagus ends and discard. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish. Pour asparagus water into liquid measuring cup. If liquid does not read 1-cup mark, add water until it does.
Melt butter in now empty skillet over medium heat. Add flour and cook, stirring constantly until golden, about 1 minute. Whisk in reserved asparagus water and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Off heat, whisk in ½ cup Parmesan and Monterey jack until smooth. Season with salt and pepper. Cover and let stand for 5 minuets.
Remove paper towels from baking dish. Drizzle sauce over center of asparagus and top with remaining Parmesan. Broil until cheese is golden and asparagus is tender, 4-8 minutes. Serve.

BAKED REUBEN CASSEROLE

5 to 6 slices of rye bread, divided
3/4# thinly sliced corned beef or pastrami
1 c. rinsed and well-drained sauerkraut
3/4 c. dill pickles, chopped
1 tsp. caraway seeds
4 c.  shredded Swiss cheese
3 eggs
1 c. milk
1/4 c. prepared yellow mustard
1/4 c. Thousand Island salad dressing

Butter an 11×7-inch baking dish. Preheat the oven to 350'. Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole. Bake at 350 for 40 minutes or until set in the center.

SKINNY GIRL TURKEY ROLL-UP

• 1 Flatout Wrap (I used a tortilla)
• 2 oz. smoked turkey
• ½ slice sharp American cheese
• 2 slices cooked bacon
• 1 tbsp Ranch yogurt dressing
• 2 tomato slices, chopped
• Romaine lettuce (I prefer baby spinach)
• I add thinly sliced red onion.

Instructions

1. Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, onion and romaine/spinach.
2. Fold sides in and then roll up.

PINEAPPLE CHICKEN SKILLET WITH BROCCOLI

                 

• 1 # boneless skinless chicken breasts
• 1 Tbsp olive oil
• 1 can pineapple chunks in pineapple juice
• 2 Tbsp soy sauce
• 2 Tbsp honey
• 2 tsp fresh ginger, minced
• 2 tsp fresh garlic, minced
• 1 bag frozen broccoli florets ( I use fresh )
• 1 bell pepper ( I used ½ red, ½ orange )
• ¼ tsp kosher salt
• ½ tsp fresh ground black pepper
• 1 tsp corn starch
• Scallions and sesame seeds to garnish
•  
•  
• Heat a large skillet over medium-high heat. Meanwhile, cut chicken into chunks. Add oil to skillet and then chicken. Sprinkle with salt and pepper. Cook on both sides until browned.
• In the mean time, combine pineapple chunks and juice, soy sauce, honey, ginger, and garlic in a medium bowl. Whisk to combine. Slice peppers and broccoli into chunks.
• Once chicken is cooked. Add pineapple mixture to pan and turn to high heat. Allow mixture to boil for about 5 minutes. Add broccoli and peppers, stir to combine. Cook until crisp tender and using a slotted spoon, transfer chicken, vegetables and pineapple to a serving bowl.
• Combine corn starch and 1 tbsp. water in a small bowl. Pour into skillet. Whisk to combine and cook until thickens. Before serving, pour sauce over chicken and vegetables. Garnish: chopped scallions and sesame seeds .