Ingredients:
2 lbs ground beef
1 lb bulk Italian sausage
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 jar (16 oz) salsa
1 can (16 oz) hot chili beans, rinsed and drained
1 can (16 oz) pizza sauce
1 pkg (8 oz) pepperoni, halved
1 cup water
2 tsp chili powder
½ tsp each, salt and pepper
3 cups (12 oz) shredded mozzarella cheese
Directions:
Cook beef, sausage, onion, green pepper and garlic in a large skillet over medium heat until meat is no longer pink. Drain.
Stir in salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper.
Bring to a boil. Reduce to a simmer; cover and cook 20 minutes.
Serve with cheese
Ingredients:
1 pkg. (6 oz.) corn bread stuffing mix
4 boneless pork loin chops (6 oz. each)
½ tsp. pepper
¼ tsp. salt
2 Tbsp. butter
2 medium pears, chopped
1 medium sweet red peppers, chopped
2 green onions, thinly sliced
Directions:
Prepare stuffing mix according to package directions. Set aside.
Meanwhile, sprinkle chops with salt and pepper
Brown pork chops in butter in a large skillet. Sprinkle with pears and red pepper.
Top with stuffing and onions.
Cook uncovered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°.
Ingredients:
3 oz fresh goat cheese
¼ c ricotta cheese
1 small garlic clove, crushed through a press
Pinch of ground nutmeg
Coarse salt and ground pepper
12 square wonton wrappers
Parsley sauce (follows)
Directions:
In a small bowl, use a fork to mash together goat cheese, ricotta, garlic and nutmeg until smooth. Season with salt and pepper.
Assemble ravioli and place on a baking sheet lined with parchment paper.
Bring a large pot of salted water to a boil, reduce to a bare simmer. Drop ravioli into water, one at a time, stirring gently to prevent sticking. Cook until a dente, 5 to 7 minutes.
Using slotted spoon, transfer ravioli to a paper towel lined baking sheet and arrange in a sing layer to drain briefly.
Divide between two plates and drizzle with parsley sauce.
Serve immediately
Parsley Sauce
In a small bowl, stir together 2 Tbsp finely chopped fresh parsley, 2 Tbsp olive oil, 1
Tbsp grated parmesan, and 1 tsp water. Season with salt and pepper
Ingredients:
1 c shredded mozzarella cheese
½ c grated parmesan cheese
½ c butter, softened
½ c mayonnaise
2 cloves garlic, minced
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes
¼ tsp pepper
1 loaf French bread, halved lengthwise
1 lb sliced deli ham
2 pkg. (2 oz each) ready to serve bacon, warmed
4 oz pepperoni
½ c pizza sauce
Directions:
Combine the first eight ingredients in a small bowl.
Spread over cut sides of bread.
Layer with ham, bacon, and pepperoni and pizza sauce; replace top.
Wrap in foil; place on a large baking sheet.
Bake 350° for 25 to 30 minutes or until heated through.
Cut into slices.
Ingredients:
Nonstick cooking spray
1 11-ounce pkg. refrigerated, think crust pizza dough
½ cup pasta sauce
¾ cup coarsely chopped or shredded cooked chicken breast
1 6 ounce jar marinated artichoke hearts drained and coarsely chopped
1 cup water-packed roasted red peppers, drained and cut into strips
¼ cup sliced green onion or chopped red onion
½ cup shredded part-skim mozzarella
3 ounces semi soft goat cheese (chevre), crumbled
2 Tbsp. fresh basil, chopped
Directions:
Preheat the oven to 425°
Coat a 15-by-10-inch baking sheet with cooking spray.
Unroll pizza dough on baking sheet; starting at center, press dough into a 15-by-10-inch rectangle.
Spread pasta sauce evenly over dough.
Top with chicken, artichoke, red peppers, onion, mozzarella and goat cheese.
Bake 13 to 15 minutes or until edges of crust or golden brown.
Sprinkle with fresh basil before serving.
Ingredients:
2 medium zucchini, sliced into ½ inch rounds
Olive oil
½ cup chopped yellow onion
2 cloves garlic, minced
Zest of ½ lemon
1 ½ tsp butter
¼ cup fresh bread crumbs
1 tbsp. chopped fresh mint
6 oz spaghetti (cooked) reserve ¼ cup pasta water
¼ cup pitted Kalamata olives
¼ cup Parmesan cheese
Directions:
Preheat oven to 450°.
Place zucchini on a sheet pan. Drizzle with 1 tsp. olive and sprinkle with salt and pepper to taste. Roast for 10 to 15 minutes, stirring once. Remove from oven and set aside.
In a medium sauté pan heat 1 tbsp olive oil. Saute onions over medium heat for 5 minutes or until translucent. Add garlic and sauté 1 minute. Stir in zucchini and lemon zest.
Remove pan from heat.
Melt butter in a small skillet over low heat. Add breadcrumbs and sauté until lightly browned.
Let cool. Stir in mint. Set aside.
Add pasta to zucchini mixture. Add olives and reserved water. Bring to a simmer and reduce heat to low. Sprinkle in cheese. Toss in pasta. Sprinkle with breadcrumbs.
Ingredients:
3 lbs meaty pork spareribs
1 cup brown sugar
¼ cup flour
1/3 cup water
½ cup apple cider vinegar
2 Tbsp soy sauce
¼ cup ketchup
½ tsp ground ginger
¼ tsp garlic powder
1 tsp salt
1/8 tsp black pepper
Directions:
Mix brown sugar and flour in a saucepan.
Add water, vinegar, soy sauce, ketchup, ginger, and garlic powder.
Cook and stir over medium heat until boiling and thickened.
Layer ribs in a 4-6 quart crockpot, spooning sauce over each layer.
Cover and cook on low for 10-12 hours or on high 5-6 hours until ribs are tender.
Ingredients:
1 ½ lbs chicken cutlets
8 oz medium pasta shells
1 pint cherry tomatoes, halved
4 oz fresh mozzarella cheese, cut into ¼ inch cubes
½ cup fresh parsley, chopped
¼ cup grated Parmesan cheese, plus more for serving
2 Tbsp butter
Directions:
Bring large pot of salted water to boil for pasta.
Meanwhile, heat grill to medium, lightly brush with oil.
Season chicken with salt and pepper.
Grill until cooked through, 2 to 3 minutes per side.
Remove from grill and gut into thin strips.
Cook pasta until al dente, according to package instructions.
Reserve 1 cup pasta water; drain pasta and return to pot.
Add chicken, tomatoes. Mozzarella, parsley, Parmesan, and butter.
Toss to combine.
Add reserved pasta water a little at a time to create a sauce that coats shells.
Serve with more parmesan.
Ingredients:
4 bone in pork rib chops (2 ¼ pounds total and ¾ to 1-inch thick)
Coarse salt and ground pepper
3 Tbsp vegetable oil
½ lb green beans, trimmed and cut into 1-inch lengths
1 bunch scallions, whites thinly sliced and green parts cut into 1-inch pieces
1-inch piece fresh ginger, peeled, thinly sliced
1 jalapeno (optional) thinly sliced crosswise
6 ½ oz roasted yellow or red peppers (about 4), drained, rinsed and diced, medium
Directions:
Heat a large skillet over high.
Pat pork chops dry and season generously on both sides with salt and pepper.
Add 1 Tbsp oil to skillet and swirl to coat.
Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once.
Transfer chops to a serving platter, cover loosely with foil, let rest 5 minutes.
Wipe skillet clean and heat over medium high heat.
Add 2 Tbsp oil, green beans, scallion whites, and ginger.
Cook, stirring occasionally, until ginger and scallions are soft and green beans are tender-crisp, about 3 minutes.
Season with salt and pepper.
Add jalapeno (if using) and scallion greens and cook, one minute.
Add peppers and cook until warmed through; season with salt and pepper.
To serve, top chops with vegetables.
Ingredients:
Directions:
In a large non-stick skillet, cook chicken in oil for 4-5 minutes.
Add peppers and onion; cook and stir 4-5 more minutes.
In a bowl, combine the seasoning mix and water; add honey, parsley, garlic powder and salt. Stir into skillet.
Add pineapple. Cook and stir for 1-2 minutes.
Place chicken mixture on one side of each tortilla; fold tortillas over filling.
