Dinner

Stuffed Shells

Directions:

  1. Cook shells as directed.
  2. Brown ground beef with onion and garlic salt.
  3. Once beef is brown, put in large mixing bowl.
  4. Add ricotta cheese, 1 cup mozzarella cheese, 1 cup parmesan cheese and garlic.
  5. Stir until completely mixed.
  6. Place a few spoonfuls of mixture into cooked shells – filling the shell.
  7. Once full, turn the shell seam down into a baking dish. Continue stuffing until baking dish is full.
  8. Pour marinara over shells completely.

Comments

Stuffed Chicken Breast by Cody Gill

Directions:

  1. Mix ricotta cheese, garlic, olives, sun-dried tomatoes, and parsley all together in medium size bowl.
  2. Cut chicken breast in half down the sides of breast - making like a pocket.
  3. Stuff chicken breast with cheese mixture.
  4. Place stuffed chicken breast in a baking dish and cover well with entire jar of spaghetti sauce.
  5. Bake for 35 min. @ 350 degrees.
  6. After chicken has been baking for 25 min. sprinkle remaining mozzarella cheese on top and bake for remaining 10 min.
  7. Serve over your favorite pasta.

Enjoy!

Comments

Sideways Stacked Enchiladas By Justin Frazell and Jamie Richards

Directions:

  1. Brown the beef and add the salsa while the beef simmers.
  2. Chop the tomato
  3. Grease a 8” x 11” baking dish with butter.
  4. On the bottom, place 2 flour tortillas.
  5. Add, a layer of the meat mixture.
  6. Next, add a layer of cheese.
  7. Repeat the process 2 more times or until the dish has become full.
  8. On the top, add the enchilada sauce, remaining cheese and sprinkle with tomato and black olives.
  9. Bake @ 350 for 15 - 20 min.

Comments

Rustic Broccoli Prosciutto Rotini by Matt Hillyer - 1100 Springs

Directions:

  1. Saute garlic in olive oil over low-med heat.
  2. Add chopped broccoli to med-high heat to sear the broccoli.
  3. Lower the heat.
  4. Add chicken broth and red pepper and let simmer for 15-20 min.
  5. Cook pasta as directed.
  6. Add shredded prosciutto and cooked pasta to broccoli.
  7. Mix all together and sprinkle in parmesan cheese.
  8. Serve immediately-

Serves 4 - 6 adults.

Comments

Red Arriba Cheese Enchiladas & Black Beans by Stephanie Urbina Jones

Directions:

Cheese Enchiladas

  1. Combine 2 cups sharp cheddar cheese and 1 cup chopped onion in bowl.
  2. Prepare a small plate with paper towels on plate for draining tortillas.
  3. Pour 1 cup vegetable oil in small skillet – put heat on low-med .
  4. Using cooking tongs, dip one tortilla at a time in hot vegetable oil for no more than a few seconds.
  5. Take tortilla out and drain on paper towel while cooking next tortilla.
  6. Proceed until all tortillas have been cooked.
  7. Take a handful of cheese/onion mixture and place in the center of

Comments

Pork Chops & Pears by Josh Abbott

Directions:

  1. Lightly coat pork chops with olive oil, cayenne pepper, basil and garlic on both sides.
  2. Place in a skillet with 3 Tbs. olive oil.
  3. Cook over med/high heat for several minutes on both sides until completely cooked.
  4. Cut pears in half and scoop out the centers.
  5. Brush with olive oil and sprinkle with salt.
  6. In a sauce pan, brown pears on all sides over med/low heat.
  7. Plate pears scoop side up. Drizzle with honey and add feta or blue cheese in the scoops.

Comments

Pizza Rolls

Directions:

  1. Roll out pizza crust pulling all ends completely out
  2. Cut crust into small squares (4X6)
  3. Place 4 - 5  slices of pepperoni into center of square
  4. Add both cheeses on top and sprinkle lightly with garlic salt
  5. Roll the crust over to the top (making a roll) -  pressing the ends together
  6. Brush the tops of the pizza rolls with a beaten egg
  7. Bake at 350 for 15-20 min.
  8. Serve with warmed marinara sauce for dipping
  9. Makes about 16 pizza rolls

*Optional – can add other ingredients to the ro

Comments

Old No. 7 Grilled Salmon by George Ducas

Directions:

  1. Wash salmon fillets, add salt, pepper & a little creole seasoning and set aside. 
  2. Mix whiskey, brown sugar and olive oil and pour in a zip-lock freezer bag. 
  3. Put the fillets in the bag and place on a plate in the fridge for 4-6 hours. 
  4. 30 minutes before serving, heat grill to medium-low heat. 
  5. Add salmon filets, skin side down. 
  6. Turn grill temperature down to low. 
  7. Squeeze ½ lemon.

Comments

Muy Mexican Cornbread by Mark McKinney

Directions:

  1. Brown turkey with onion, garlic, cumin, green chilies, ½ can corn and jalapenos
  2. In a medium bowl, mix corn meal, flour, sugar, baking soda and salt together.
  3. In another bowl, mix milk, vegetable oil and egg.
  4. Fold in already mixed dry ingredients.

Comments

Meat Loaf Minis

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Mix all ingredients together.
  3. In lightly greased muffin tin, fill with meat mixture
  4. Form a hole in each mini.
  5. Fill hole with marinara sauce.
  6. Bake for 30 minutes.
  7. Last 5 min. of baking can add mozzarella cheese to each mini as a topping if desired.

From: Nancy Pilato                         

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