Stuffed Peppers over Pasta

Stuffed Pepper Sauce

Meatball:
2 lbs. hamburger
1 cup bread crumb
1/3 cup Asiago cheese
1/2 cup milk
2 eggs
salt
pepper
fresh Italian flat leaf parsley
1 tsp. garlic powder

Mix together and stuff into 3 large peppers. Will have extra to make regular meatballs. Fry as usual.

Sauce:
3-4 cloves of garlic
1/2 onion diced small
olive oil
2 tsp. basil
3 28 oz. cans crushed tomato
salt
pepper

Sauté onion and garlic in olive oil. Add meatballs, stuffed peppers and crushed tomatoes. Simmer for an hour or two.

Serve over pasta of your choice.

 



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Roasted Chicken w/Rosemary Potatoes

Roasted Chicken w/Rosemary Potatoes

We have been eating more chicken dishes than ever before and everyone here, of course, loves the crispy skin recipes the best. I love that the whole chicken is pretty much the cheapest meat in the meat case. This recipe is very simple and the results are both mouth watering and delicious. Who would have thought banging the pan of potatoes on the counter would result in such a scrumptious potato side dish. Give this recipe a try, you won't be disappointed.








Ingredients:

Enough potatoes to feed your family
1 3-5 lb. roasting chicken
salt
garlic powder
poultry seasoning
rosemary
4-5 cloves of garlic
1 large onion
butter, softened
olive oil
 

Peel and boil potatoes in good salty water for 10-15 minutes. While potatoes are boiling remove chicken from plastic wrap, remove innards, rinse and pat with paper towels until completely dry.
 

When potatoes are done, drain in strainer and then quickly put back in hot pan. This is the strange part: Bang pan a couple of time on the stove or counter. This is to make the potatoes fluff.
 

Preheat oven to 450 degrees. Use olive oil to grease cookie sheet. Place chicken in center of cookie sheet. Place onion, garlic cloves and rosemary inside of chicken. Slather the entire outside of chicken with butter. Sprinkle with salt, pepper, garlic powder and poultry seasoning.
 

Sprinkle salt and pepper over potatoes. Arrange on cookie sheet around the chicken. Sprinkle with rosemary.
 

Place in oven and set timer for 30 minutes. At 30 minutes remove from oven and turn potatoes. Return to oven and set timer for another 30 minutes. Again, remove from oven and turn potatoes. Set timer for third thirty minutes. Check to see if done. Chicken should read 170 degrees on thermometer.



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Blueberry Dutch Baby for Breakfast

Used my good old cast  iron skillet to make this particular Dutch Baby.

My mom always had one or two cast iron pans that she used, so it was a given that when I got married, I asked for a few of my own cast iron pans.  My favorite was a pancake griddle.   Nothing like making pancakes or grilled cheese on a griddle, the end result is always something crisp and golden brown. I  also have a full set of fry pans and a Dutch oven.    Life can't get any better. 

I love to research recipes.  I start by finding several recipe's for the same thing. I make them individually and decide which one it is that turned out the best.  Sometimes I even tweak them a little.   Dutch Babies naturally peeked my interest for a couple of reasons.  One they look like a dessert and two they are made with eggs and fruit.    

Basic Dutch Baby Recipe (makes 2 servings)
Ingredients: 1/2 c all-purpose flour
1 tbsp. white sugar
1/8 tsp., salt
pinch of cinnamon
2-3 large eggs
1/2 cup milk
1/8 tsp. vanilla extract
1 tbsp. unsalted butter
Directions:

Place shelf in the lower third of the oven. Preheat two 6-inch cast iron
skillets at 425F (or double the recipe and use a 12-inch skillet).  If you don't
have a cast iron pan by all means you can use any oven proof dish.

1. Stir together dry ingredients (flour, sugar, salt, cinnamon) in a medium
   bowl.
2. Whisk together wet ingredients (eggs, milk, vanilla) in a measuring cup.
3. Pour wet ingredients into dry ingredients and blend (I use a stick blender)
   until no dry pockets remain.
4. Split the butter between the preheated skillets, and let melt for ~1 minute
   in the oven. Swirl the skillets to distribute butter.
5. Pour half of the batter into each skillet and bake for 20-25 minutes. Watch
   through the oven door as the pancakes puff up majestically!
6. Remove skillets from oven, transfer pancakes to plates, and serve
   immediately, sprinkled with powdered sugar and your favorite fruit topping,
   topped off with a dollop of whip cream.

Please enjoy this link to other recipes using cast iron pans:
 http://www.lodgemfg.com/indoor-recipes.asp



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