Cheese Steak Stuffed Bell Peppers

I was scrolling through fb today and say a recipe for the stuffed peppers, and thought I would give it a try for dinner tonight. Of course I made a few changes.

First of all was the prep, I sliced about 1 cup of mushrooms (1 container was $1.88), 6 mini orange and yellow sweet peppers sliced thin (I get a bag of them for $2.99 at Grocery Outlet), it didn't call for the sweet peppers, 1 medium red onion (30 cents), I cut 4 bell peppers in half, and seeded them ($2.00 for the 4), and I sliced a package of thin steak (purchased at Grocery Outlet for $2.50), the recipe called for 1 lb of thinly sliced roast beef. A good tip for slicing steak thin is to place it in the freezer to stiffen it up and it makes it easier to slice. I also minced 3 cloves of garlic.

To cook, I placed 1 tbs of olive oil and 1 tbs butter in a skillet, place the onions, sweet peppers, and mushrooms in the skillet, sprinkle with salt and pepper, I also added some Greek seasoning, cook until they are tender. When they are almost done add the garlic. Remove to a bowl. Next add 1 tbs of olive oil to the hot pan, cook the steak, do it in batches if the skillet is crowded. After the steak is cooked add the veggies back in, heat through. In the bottom of the bell peppers place a slice of pepper jack cheese (it was $2.99), then a good helping of the steak onion mixture, top with more cheese, I did a mixture of colby jack cheese. Place in a 400 degree oven until the bell peppers are tender, and the cheese is bubbly and brown.

                                                   The pictures are not that great sorry.

Grilled Shrimp, Squash, and Couscous

 We did cook the last 2 nights, but I didn't take pictures. I made a roast, with potatoes, and carrots in the slower cooker. Then last night Jake reinvented it. He chopped up the roast, placed it back in the slow cooker, with some BBQ sauce. He made bbq beef sandwiches. It has been way too hot to cook.

Tonight was my turn. The cooker was fixed, so I decided to fix something fast.

For the shrimp, I shelled and deveined it, placed it in a glass bowl with canola oil, chopped fresh parsley, lemon zest, lemon juice, from 1 lemon, Greek seasoning, and chopped garlic. I then covered it, and placed it in the fridge for 30 minutes.

Meanwhile, I prepped my veggies for the couscous. I chopped 2 small mini red peppers, 2 mini orange peppers,  1 yellow mini pepper, 2 chopped green onions, and 3 cloves of garlic minced. Then I sliced my zucchini and yellow squash.

I then heated my George Foreman G5 grill. While that was heating up, I placed the shrimp on wooden skewers (don't forget to soak the skewers in water before use or they could burn), and set them aside.

I cooked the zucchini and squash first. Meanwhile I started the couscous. I placed olive oil in a pot, then added my peppers and onions. I let them cook until tender, then added the garlic, cooked just until it was fragrant. Next, add 2 cups of chicken stock, then added, dried thyme, basil, and oregano, bring to a boil, then add 1 cup of couscous, cover, let simmer until liquid is gone about 8 minutes. When liquid was gone, I finished it with the juice of 1/2 a lemon.

When the zucchini was done, I placed the shrimp on the grill, and cooked for about 3 minutes. That's it! It must have tasted good, because Jake had seconds. Well, of course not of the veg, because he won't try my zucchini.

Pasta

We all know that by now that it should be Jake's turn to cook, but he has had a lot of excuses this week, so it's been all me.

Tonight I decided on a chicken pasta. I took the 3 chicken thighs Jake laid out 2 days ago, sprinkled salt, pepper, and a new garlic seasoning on them, placed them in a deep hot skillet with a tablespoon of olive oil. I browned it on both sides, then let it simmer for about 15 minutes, or until done. I took it out of the skillet and placed it on a plate. Next I put a pot on to boil, and dropped the penne pasta. Then I added 1/2 chopped yellow onion, 1 chopped stalk of celery, and 1 small chopped carrot, to the pan. I cooked those until it was tender, then added 2 tbs. butter/margarine, a little bit of flour, I let the flour cook for a minute, then deglazed the pan with chicken stock, then added 2 minced cloves of garlic, dried thyme, oregano, basil, some Greek seasoning, and 1 can of diced tomatoes . I let that simmer until thickened. I then added 4 oz of  Neufchatel (low fat cream cheese) and 3 tbs. of Taco Bell chipotle sour cream (I found it at Grocery Outlet for 2 for a dollar), Next, I added 3 cups chopped fresh spinach, and 1/4 cup grated Parmesan. I drained the pasta and added it to the sauce, and that was it! I served it with a little more parm.

I also want to share this great little gadget Henry bought me when we were in Monterey. We got it a garlic store. I love this thing. It's probably used more than anything in the kitchen, besides the coffee pot...lol

                                                              It fits in my small hands.

 Just place your peeled garlic inside. If the cloves are large, I cut them in 1/2 first,
                                                               but you don't have to.

Place the 2 sides together, give it a few twist and you're done!

Sicilian Chicken with a Butter Garlic Pasta

 Since Jake had school today, I made dinner. There wasn't anything good, I didn't have to cook in the house except cup of soup, so I cooked. I used a recipe from a new book, Robin to the Rescue. It was sent to me from a dear friend, LeAnn, for Mother's Day.

 This was pretty easy. It called for 4 skinless boneless chicken breast, but I used chicken thighs, skin on, and bone in, that's what was in the freezer. Sprinkle the chicken with salt and pepper, then dust it with flour. Heat 1 tbs of olive oil in a large deep skillet. Brown the chicken on both sides until it is golden brown. Then add 1/2 cup white wine, cook for a minute, then add 1 14 oz canned, diced, tomatoes (mine had garlic and rosemary in them, also add 1/2 cup of sliced, pimento, stuffed, green, olives, 1 tbs balsamic vinegar, 1 tsp dried oregano, and it called for 1/4 cup golden raisins (I didn't have them, so left them out). Stir well, reduce heat to a simmer, 1/2 cover and cook until chicken is cooked through. Add chopped fresh basil, and I topped with chopped fresh green onions.

 Meanwhile, boil a pot of water for the pasta (don't forget to salt the water well). When the chicken is almost done, cook your pasta, whatever you have on hand. Then, drain the pasta, add 1/2 stick of butter/margarine, 3 cloves of garlic minced, 1 tsp dried thyme, oregano, and basil.

I placed some pasta on the plate, then the chicken, and some of the pan sauce, and topped it with chopped green onions.

Mahi Mahi with Brown Rice

Tonight was my night, it was between chicken and fish. We have had a lot of chicken lately, so I went with the fish.

Earlier in the day I took the mahi mahi, and marinated it. In a food processor I combined 1 roughly chopped red onion, 1 1/2 tsp dried thyme, 2 green onions/scallions chopped, 1 tsp all spice, 1/2 tsp cinnamon, 1 tbs white pepper, 1/4 tsp, ground nutmeg, 2 tbs, olive oil, and 3 tsp, sea salt. It also called for 1 jalapeno chopped, but I for got it. Pulse until everything is combined, as a paste. Spread over the fish, then refrigerate for 1 hour or more.

For the rice I took 4 small, sweet, mini peppers and chopped them, along with 1 large mushroom, and 2 green onions. I sauteed them in a pot, along with 1 tbs olive oil. Next, I added 1 cup of brown rice, and toasted it. Then, I added 1 tsp dried thyme, 1 tsp Greek seasoning,  a pinch of saffron, and 2 cups of chicken broth. Cook until the liquid is gone and the rice is tender.

The fish only takes a few minutes on each side, so when the rice was almost done, I heated up my cast iron grill pan. I sprayed it with canola oil, the grilled the fish for about 3 minutes on each side. That is it.

I forgot to make veggies tonight, but there were some in the rice so, I figure I am good.

Fried/Baked Chicken with Biscuits, Gravy, and Rainbow Chard

Tonight was Jake's night to cook. I really think he was missing his grandma tonight. He came out of the room and said he was going to try to make grandma's biscuits, and do it the way she did it. My mom never measured anything. He also asked how would grandma cook the chicken if she made biscuits and gravy? I told him, she would have made fried chicken and fried potatoes. He said okay but I think I will bake the chicken, and we are out of potatoes,  we didn't want to go to the store, so  he didn't make them.

For the biscuits, he used about 2 cups of flour, maybe 1/4 cup canola oil, and added lactose free milk until the dough came together. He then turned out on to a floured surface, kneaded it a few times, rolled it out, and cut out rounds with a cup, just like my mom would have done. Then he placed them on a greased cookie sheet, and baked them for 18 minutes, in a 350 degree oven. He was disappointed when they came out of the oven, because they didn't look like grandma's, but I told him that they were fine.

For the chicken, he took 4 chicken thighs (bone in skin on), dipped them in a mixture of 1 egg and a little bit of milk, then into a mixture of flour, bread crumbs, and Greek seasonings. He placed them on a cooling rack that was in a deep cookie sheet, put them in the oven for 20 minutes at 425 degrees.

Last was the gravy, he took about 2 tbs of butter, melted it in a deep skillet, added about 2 heaping tbs. flour, salt, and pepper, he let that cook for a bout a minute, just to cook the flour, lastly add about 2 cups of lactose free milk, and cook until thick. Salt and pepper to taste, we tend to add a lot of pepper.

The greens were in a microwave bag, so I followed the directions.

 I do believe my mom would be so very proud of how Jake cooked this dinner. He said he was going to keep trying the biscuits until he perfected them. I am sure he will. The funny thing is, he does a better job than I do at this.

Shepherd's Pie Knife and Fork Burger

Tonight was my night, but I was actually thinking of this burger when I went to sleep last night. So, I had to make it tonight for dinner. This is a Rachael Ray recipe.

Start out by chopping your veggies 1 carrot, 1 stalk of celery, 4 baby bell mushrooms, 1/2 of a small onion, 3 cloves of garlic, and 6 large potatoes cubed.

Heat a skillet with 2 tbls olive oil, then cook all veggies, except the potatoes, until they are tender. Set them aside to cool.

Meanwhile, boil the potatoes.

Combine, 1 1/2 ponds hamburger with the cooled veggies, 3 tbls worcestershire sauce, salt, and pepper. Then, heat a grill pan (I placed them in a 425 degree oven for 15 minutes), cook the burger patties for 10 minutes, turning them once, for medium.

Drain the potatoes, mash them with 2 tbls. butter, 1/4 cup milk (we used lactose free), 2 tbls sour cream, salt, pepper, 2 tbls. horseradish, 1 egg yolk(I didn't add this, this time), and chives (I forgot them at the store and didn't want to go back.

Next, melt 2 tbls. butter in a deep skillet, add 2 tbls flour, cook for a minute, next whisk in one can of beef stock, 1 tbls. dijon mustard, 1 tbls. worcestershire sauce, salt, and pepper.

Lastly, toast some type of bread, I did hamburger buns, because they were on sale for 58 cents, then place a burger patty on top, then, place a mound of mashed potatoes on top of the patty, then place it under the broiler until the potatoes brown (I didn't do this tonight), then top with the mustard sauce.