Philly Cheesesteak Stuffed Bell Peppers
8 oz. Thinly Sliced Roast Beef 8 Slices Provolone Cheese
2 Large Green Bell Peppers 1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms 2 Tbs. Butter or 2 Tbs. Olive Oil
1 Tbs. Garlic – Minced Salt and Pepper – to taste
Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms and saute over medium heat with butter or olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes Preheat oven to 400 degrees. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
On the grill: grill peppers open side down until the inside is semi soft, fill peppers according to directions, place peppers on grill until cheese is melted and peppers are soft
8 oz. Thinly Sliced Roast Beef 8 Slices Provolone Cheese
2 Large Green Bell Peppers 1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms 2 Tbs. Butter or 2 Tbs. Olive Oil
1 Tbs. Garlic – Minced Salt and Pepper – to taste
Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms and saute over medium heat with butter or olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes Preheat oven to 400 degrees. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown.
On the grill: grill peppers open side down until the inside is semi soft, fill peppers according to directions, place peppers on grill until cheese is melted and peppers are soft
Mexican Stuffed Bell Peppers
1 lb Ground Beef 1 package Spanish rice
2 Large Red Bell Peppers 1 Medium Red Onion
8 oz. Taco blend shredded cheese 1 pouch taco seasoning
1 can black olives sliced (optional)
Slice peppers in half lengthwise, remove ribs and seeds. Brown ground beef, add taco seasoning. Cook Spanish rice per package directions, slice onions and olives (if used) and add to cooking rice along with ground beef. Preheat oven to 400 degrees. Fill each pepper with rice mixture until they are nearly overflowing. Top each pepper with taco blend cheese. Bake for 15-20 minutes until the cheese on top is golden brown. Serve topped with salsa, sour cream etc....
On the grill: grill peppers open side down until the inside is semi soft, fill peppers according to directions, place peppers on grill until cheese is melted and peppers are soft
1 lb Ground Beef 1 package Spanish rice
2 Large Red Bell Peppers 1 Medium Red Onion
8 oz. Taco blend shredded cheese 1 pouch taco seasoning
1 can black olives sliced (optional)
Slice peppers in half lengthwise, remove ribs and seeds. Brown ground beef, add taco seasoning. Cook Spanish rice per package directions, slice onions and olives (if used) and add to cooking rice along with ground beef. Preheat oven to 400 degrees. Fill each pepper with rice mixture until they are nearly overflowing. Top each pepper with taco blend cheese. Bake for 15-20 minutes until the cheese on top is golden brown. Serve topped with salsa, sour cream etc....
On the grill: grill peppers open side down until the inside is semi soft, fill peppers according to directions, place peppers on grill until cheese is melted and peppers are soft
Unstuffed Cabbage Rolls
1 1/2 to 2 pounds lean ground beef 1 tablespoon oil
1 large onion, chopped 1 clove garlic, minced
1 small cabbage, chopped 2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce 1/2 cup water
1 teaspoon ground black pepper 1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30
minutes, or until cabbage is tender.
1 1/2 to 2 pounds lean ground beef 1 tablespoon oil
1 large onion, chopped 1 clove garlic, minced
1 small cabbage, chopped 2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce 1/2 cup water
1 teaspoon ground black pepper 1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30
minutes, or until cabbage is tender.
Mexican corn bread casserole
2 boxes Jiffy corn bread mix 1lb ground beef
1 can refried beans 1 medium red onion
1 green pepper 1 can petite diced tomatoes
16 oz taco blend shredded cheese
Dice onion, green pepper. Brown ground beef and add taco seasoning. Add refried beans, onions and green pepper and let simmer for 10 mins. Mix Jiffy corn bread mix according to box directions. spray 9x9 baking dish with Pam or other cooking spray and pour HALF of corn bread mix into dish. Spoon ground beef/bean mixture into dish staying about 1 inch from sides. sprinkle half of cheese blend over beef/bean mix. Pour remaining cornbread mix over top and sprinkle remaining cheese on top of the corn bread. bake according to Jiffy box instructions. you may have to bake a little longer. Cut into squares and top with sour cream, black olives or whatever taco toppings you prefer.
2 boxes Jiffy corn bread mix 1lb ground beef
1 can refried beans 1 medium red onion
1 green pepper 1 can petite diced tomatoes
16 oz taco blend shredded cheese
Dice onion, green pepper. Brown ground beef and add taco seasoning. Add refried beans, onions and green pepper and let simmer for 10 mins. Mix Jiffy corn bread mix according to box directions. spray 9x9 baking dish with Pam or other cooking spray and pour HALF of corn bread mix into dish. Spoon ground beef/bean mixture into dish staying about 1 inch from sides. sprinkle half of cheese blend over beef/bean mix. Pour remaining cornbread mix over top and sprinkle remaining cheese on top of the corn bread. bake according to Jiffy box instructions. you may have to bake a little longer. Cut into squares and top with sour cream, black olives or whatever taco toppings you prefer.
Oven Baked Tacos
2 lb ground beef 1 can refried beans
1 (8 oz) can of tomato sauce 1 packet taco seasoning
16 oz shredded cheese Pam or other cooking spray
12 small "soft taco" tortillas
Preheat oven to 350-375 degrees Steam tortillas: Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave. Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack to form a "free standing" shell. Put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!
Filling: Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see what's best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake
at 375 degrees for about 10 minutes. Remove from oven and top with your favorite taco toppings.
2 lb ground beef 1 can refried beans
1 (8 oz) can of tomato sauce 1 packet taco seasoning
16 oz shredded cheese Pam or other cooking spray
12 small "soft taco" tortillas
Preheat oven to 350-375 degrees Steam tortillas: Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave. Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack to form a "free standing" shell. Put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!
Filling: Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see what's best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake
at 375 degrees for about 10 minutes. Remove from oven and top with your favorite taco toppings.
Ultimate Pulled Pork/Chicken Sandwich
1 onion roll or your favorite type of bun, halved Cheese slice to your preference
Extra virgin olive oil, as needed Barbecue sauce to taste
Pulled Pork or Chicken (*see my pulled pork/chicken recipe on the "Slow Cooker" page)
Heat a skillet over medium heat. Season the inside of the bun with salt and pepper. Drizzle with extra virgin olive oil. Toast the bun in the skillet until golden.
Pile the pork or Chicken on one half of the bun, add a little barbecue sauce to the other half of the bun, place cheese on top and close the sandwich.
1 onion roll or your favorite type of bun, halved Cheese slice to your preference
Extra virgin olive oil, as needed Barbecue sauce to taste
Pulled Pork or Chicken (*see my pulled pork/chicken recipe on the "Slow Cooker" page)
Heat a skillet over medium heat. Season the inside of the bun with salt and pepper. Drizzle with extra virgin olive oil. Toast the bun in the skillet until golden.
Pile the pork or Chicken on one half of the bun, add a little barbecue sauce to the other half of the bun, place cheese on top and close the sandwich.
(Just Like) Red Lobster Cheddar Bay Biscuits
2 cups Bisquick 1/2 cup cold water
3/4 cup finely shredded sharp cheddar cheese 1/4 cup butter
1 tsp. parsley flakes 1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
preheat oven to 450 degrees. mix together baking mix, cold water, and cheese. cut biscuits with a cutter, and place onto a greased cookie sheet and bake for 8 to 10 minutes. melt butter and seasonings together. brush biscuits with the seasoned butter when they come out of the oven.
2 cups Bisquick 1/2 cup cold water
3/4 cup finely shredded sharp cheddar cheese 1/4 cup butter
1 tsp. parsley flakes 1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
preheat oven to 450 degrees. mix together baking mix, cold water, and cheese. cut biscuits with a cutter, and place onto a greased cookie sheet and bake for 8 to 10 minutes. melt butter and seasonings together. brush biscuits with the seasoned butter when they come out of the oven.