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I'll start off with one I came up with last year. Normally I HATE stuffed bell peppers, but somehow I ended up with an abundance of them, and had to do something with them. Tilapia Stuffed Bell Peppers 1 lb. Tilapia (farm-raised fish) ¼ cup extra virgin olive oil 1/3rd cup diced Vidalia sweet onion 2 tsp minced garlic ½ cup diced celery 1 medium-sized green bell pepper 1 medium-sized red bell pepper 1 medium-sized yellow bell pepper 6 tsp sour cream 1 jar of your favorite red pasta sauce (I used Prego) ½ cup shredded Romano cheese 1 cup grated Parmesan cheese Black pepper to your liking Dice sweet onion, add to large non-stick frying pan with olive oil, minced garlic, and celery. Sauté for two minutes, and then add the tilapia. Sauté until tilapia is white and tender. Black pepper to your liking. Cut the tilapia into 2” pieces. Set aside. Cut the bell peppers in half, remove stems and seeds; rinse and dry. Arrange the halves in glass casserole dish. Spoon 1 tsp sour cream into each half. Dish the tilapia pieces (with onion and celery mixture) into the pepper halves. Overflowing is okay. Top with the Romano cheese, some black pepper. Pour the red pasta sauce around stuffed bell peppers. Bake at 350°F for 1 hour, basting some of the red sauce over the peppers every 15 minutes. Remove from the oven, and top with Parmesan cheese. Serve with your favorite pasta, and a crisp cool salad. Serves 6 hungry normal people, or 15 super models. Enjoy!
Ingredients: 2 packages of refrigerated crescent roll dough 1 package of cream cheese 1 package of hot/spicy breakfast sausage Allow cream cheese to soften in a mixing bowl. Crumble sausage in an iron skillet and cook until thoroughly browned. Drain and allow to cool slightly. Mix sausage and cream cheese in mixing bowl. Add one Tablespoon of mixture to each crescent roll and wrap to form a rounded, biscuit shape. Bake at 350 degrees until golden brown. Enjoy!
My favorite during duck season. Here is how you make it. Go shoot some ducks. 2 is perfect for this recipe. 3 if they are teal. Breast them out and cube the breasts. Marinate overnight in olive oil, saracha, onion, and garlic. Fry for a minute to firm the outside, along with some chopped up Italian sausage. Put into a small pot along with beef stock, garlic, bay leaves, and onions. Cook for a couple of hours on low. Add sliced mushrooms, cook for a few more minutes. Serve over white rice. Yum-(*)(*)(*)(*)ing-o
Here's a favorite healthy meal of mine. Keep the vegetable pieces fairly large, they will cook down. 1 cup broccoli florets 1 cup quartered button mushrooms 1 cup cubed cabbage 1 cup broccolini cut in pieces 3 stalks asparagus 1 thawed and wash fish fillet of your choice (I prefer Tilapia from Eucador) Place washed and dried vegetables in a large bowl. Drizzle with a table spoon of Olive Oil (varies with amount of veggies) add a liberal amount of McCormick "Tuscan" seasoning and a few grinds of fresh pepper. Toss till everything is well mixed. Place the vegetables on a fairly large piece of tin foil topping with the fish fillet sprinkling it with Old Bay seasoning. Fold up the package place on an oven tray and bake on the center rack @ 375 to 400 (depending on your oven) for 35 to 45 minutes. Be careful when opening the foil there will be steam. Can be served with or without rice. If you haven't tried Jasmine rice, try a small bag. It's expensive, but a little goes a long way and the aroma and taste are well worth it to me.
