Leslie's Italian Stuffed Peppers

Threw this together as an experiment & it turned out pretty yummy!!  Hope you like!

Ingredients:

1# ground Italian sausage

2-3 bell peppers

1/2 onion, chopped

3 cloves garlic, minced

1/2 C chopped cabbage

1 can diced tomatoes, drained

Small can tomato sauce

1 T Butter

Mozzarella cheese, shredded

Preheat oven to 350 degrees.

1. Start sausage browing in a skillet over medium heat & crumble as it cooks.

2. Meanwhile, cut bell pepper in half lengthwise & remove seeds. Place in a baking dish.

3. When sausage is cooked, set aside in a collander to drain well.

4. In the skillet, melt 1 T butter & saute onion, garlic & cabbage.  Add tomatoes & sauce, simmer to break down tomato chunks.  Season with an Italian blend if desired.

5. Return sausage to skillet & mix everything together.  

6. Spoon some into bell pepper halves, layer with shredded mozzarella cheese.  Stuff as much as you can in there & top with cheese.

7. Bake for about 30 minutes, until cheese is bubbly & browned on top.  Enjoy!  :)

Note:  I made about half this much for 2 pepper halves & had a little filling leftover.

Parmesan-crusted Chicken

I was craving fried chicken but I hate making it... too messy!  So I threw together this dish that went beyond satisfaction.  Enjoy!

Ingredients:
3 boneless, skinless chicken breasts, halved & pounded out to about 1/2"
2 eggs, beaten
About 1/2 C grated Parmesan/Romano cheese blend
About 1/4 C flour
2 T butter
2 T EVOO
Salt & pepper

1. Prepare 1 bowl with the eggs & another bowl with the cheese & flour blended together.
2. Over medium heat, in a nonstick skillet, melt butter & blend in EVOO.
3. Salt & pepper chicken, dip in egg then coat each side with the cheese blend & into the pan.  Brown both sides until they're a nice golden color then remove to a baking sheet.
4. Finish off in a 425 degree oven for about 15 minutes.

Kitchen note:  Pounding chicken tenderizes the meat and finishing in the oven rather than the stovetop gives you deliciously juicy results!

Grilled Pork with Mango Salsa

Marinade:
1/2 C fresh orange juice (2 oranges)
1/4 C fresh lime juice (2 limes)
1/2 C dark rum
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tsp oregano
2 tsp ground cumin
1 tsp salt
1 whole bay leaf, broken in half
1/2 tsp ground black pepper

Mango Salsa:
1 small red onion
1/4 C fresh lime juice (2 limes)
1 lg mango, peeled & diced
1 small red b ell pepper, chopped
1/4 C chopped fresh cilantro
1 garlic clove, minced
1/4 C fresh orange juice (1 orange)
1 jalapeno pepper, seeded & minced
1/2 tsp ground chipotle pepper
1/8-1/4 tsp salt, to taste
1/4-1/2 tsp ground black pepper, to taste

4 boneless pork chops

1. Combine all marinade ingredients in a large ziplock.  Add pork & slosh to coat.  Refrigerate at least 8 hours.
2. Heat grill to medium-hot. Remove pork from the bag, discarding marinade. Pat pork chops dry and rub with small amount of olive oil to prevent sticking.
3. Grill 8-10 minutes per side or until a thermometer reads 155 degrees. Remove from grill, cover loosely & let rest 5-10 minutes.
4. Serve with Mango Salsa (that can be prepared ahead of time and refrigerated) and your favorite sides!

Leslie's Baked Ziti

This very versatile recipe has evolved so much that I can barely read the recipe card it started on - there are so many side notes!  My most recent and favored version combines Italian sausage, fresh mushrooms and spinach for an easy anytime dish.  This is also great as a "meals-on-wheels" dinner, as I call them.

Ingredients:
12 oz whole wheat penne pasta
16 oz mild Italian sausage, ground
About 1 C chopped yellow onion*
2-3 cloves garlic, minced
Cremini, white or Baby Bella mushrooms (your choice) - about 2 C thickly sliced*
About 3 C fresh spinach, roughly chopped*
1 jar tomato & basil pasta sauce
8 oz can tomato sauce
8 oz mozzarella cheese, shredded
Couple handfuls of shredded Romano cheese

*These are estimates - I never really measure!  :-)

1. Start a large pot of water to boil then cook pasta until just al dente.  (It will finish up in the oven.)
2. While pasta is working, cook sausage, onions & garlic until sausage is no longer pink.
3. Add mushrooms to the skillet & cook another 5 minutes.
4. Add spinach to the skillet, stir in & let it wilt.
5. Drain pasta and return to the pot, stir in sausage mixture, pasta sauce, tomato sauce & half of the cheese.  Mix well, then pour into a large baking dish & cover with foil.  Bake at 350 degrees for 25 minutes.
6. Remove foil & top with remaining cheese.  Return to the oven, uncovered, for another 5 minutes or so, until the cheese is nice & bubbly.
7.  Remove from oven & allow to cool for 10-15 minutes... while you prepare garlic toast or other side!  ENJOY!

Kitchen note: As I mentioned, this is a great recipe for sharing. When I take this meal to someone, I dish it into 2 seperate baking dishes (foil baking pans are perfect) then deliver one unbaked with the extra cheese on the side and directions on a Post-it... and keep the other for me.  :-)  It could also be made ahead and refrigerated, etc.  You can even bake it in individual servings!

Variations: Try a vegetarian ziti with zucchini and yellow squash instead of sausage... or substitute chicken for something different!

Lasagna Fake-Out!

Love lasagna but hate the work??  You'll love this cheesy 30 minute fake-out!  Super easy and oh-so-yummy.

Ingredients:
1# spicy Italian ground sausage
1 small yellow onion, about 1 C chopped
2 cloves garlic, minced
1/4 C dry white wine
Fresh spinach
1 can tomato sauce
About 1 T Italian seasoning
About 10 oz. fresh cheese ravioli, such as Bertolli from the refrigerated section
Shredded mozzarella or parmesan cheese

1. Crumble sausage while cooking over medium heat.  Remove to a collander to drain off grease.
2. In the same pan, heat about 1 T EVOO and cook onion and garlic until tender, then add wine. Simmer for a few minutes. **Start water to boil for pasta.
3. Meanwhile, roughly chop spinach.  (I didn't put an amount because you can use as much or little as you like. I use about 3 big handfuls.)  Add spinach to the pan to wilt.
4. Add tomato sauce and return sausage to the pan. Stir in Italian seasoning.  Bring to an easy simmer.
5. Cook ravioli according to package directions. Drain and add to sauce. Serve with your choice of cheese - and garlic toast, of course!  :)

Tioli's Turkey Burgers with Orange Mustard Glaze

I discovered this recipe on Food Network's "Diners, Drive-ins & Dives" show.  Tioli's Crazee Burger in San Diego generously shared the recipe so I snatched it up and am GLAD I did!!  Hope you give them a try - they're awesome!

Ingredients:
1 1/2# ground turkey
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 1/2 tst kosher salt
1 oz vegetable oil
1/2 C diced onion
3 cloves garlic, minced
1/4 C diced jalapenos
9 oz orange marmalade (with peel)
1 1/2 tsp ground mustard
1/2 tsp white pepper
1 tsp chili powder

1. Blend paprika, black pepper, garlic powder & kosher salt for the burger seasoning.
2. Form 4 patties & season both sides.
3. Heat oil & saute onions, garlic & jalapenos.  Add orange marmalade, ground mustard, white pepper & chili powder.  Simmer 2 minutes.
4. Grill patties.  Mark over high heat then finish over medium.  (I highly suggest using an actual grill, not a grill pan!)  In the last few minutes of cooking, glaze the burgers.
5. Serve on toasted buns with whatever trimmings you like!

Baja-style Fish Hand Pies

I have to say that I was skeptical about this recipe but I love mango salsa so decided to try it.  It turned out DELICIOUS so had to share!  I DID change it up a little and will include my notes throughout.  The recipe that follows is copied directly from rachaelraymag.com and the recipe is courtesy of Susan Sugarman.

Ingredients:

1 mango - peeled, pitted & cut into 1/2-inch cubes (about 1/2 C)
1/3 C finely chopped red onion
1/3 C chopped fresh cilantro
4 tsp fresh lemon juice
Salt & pepper
Four 4-ounce skinless, boneless cod fillets (I used sole/what I had on hand)
1 tsp ancho or chipotle chile powder  (I used a chipotle grill seasoning)
One 16-ounce box phyllo dough
Extra-virgin olive oil, for brushing (I used a sprayer)
1/3 C sour cream
1/3 C mayonnaise
2 T snipped fresh chives
1 ripe avocado—peeled, pitted & cut into wedges

Directions:

1. Preheat the oven to 425°. In a medium bowl, combine the mango, onion, cilantro, 2 teaspoons lemon juice & 1/2 teaspoon each salt & pepper. Season the fish with the chile powder, salt & pepper.
2. On a work surface, lay 1 sheet of phyllo dough flat. Brush half of the sheet lengthwise with olive oil, then fold in half lengthwise. Brush the top of the folded pastry with olive oil. Place another sheet of phyllo on top, matching the 2 corners; brush the layered half of the sheet lengthwise with olive oil and fold the overhanging half lengthwise over the layered half. Brush the top with olive oil. Repeat the process with 2 more sheets of phyllo.
3. Place 1 piece of fish about 2 inches from the top short corner of the pastry. Scatter one-quarter of the mango salsa over the fish. Fold into a triangular package.
4. Brush the entire pastry with olive oil & transfer to a parchment-lined baking sheet. Repeat with the remaining phyllo, olive oil, fish & mango salsa.
3. Bake until the pastries are golden-brown, 15 to 18 minutes. Meanwhile, in a medium bowl, combine the sour cream, mayonnaise, remaining 2 teaspoons lemon juice, the chives & 1/4 tsp pepper. Serve with the fish pies & avocado wedges.

MY NOTES:  It was a bit difficult to get the pies constructed.  Next time I will chop the fish, stir in with mango salsa and then make them.  Also, you could make about 6 pies rather than 4 with the amount of salsa... so if you'd like more, adjust the amount of fish to your liking.  ENJOY!!  :)