Showing posts with label stuffed. Show all posts
Showing posts with label stuffed. Show all posts
Wednesday, May 14, 2014
Building a Better Stuffed Pepper
I reworked the stuffed pepper recipe for the cookbook, and this was the result. Ive posted the written recipe below the photo, and I highly encourage you to try it out. Enjoy!
Stuffed Bell Peppers
For the sauce:
1 tablespoon olive oil
1 onion, diced
1 cup beef broth
2 cups prepared marinara sauce, or other tomato sauce
1 tablespoon balsamic vinegar
1/4 tsp red pepper flakes, optional
For the peppers:
1 pound lean ground beef
1/2 pound sweet Italian pork sausage, casings removed
2 cups cooked rice
1 cup finely grated "real" Parmesan cheese (Parmigiano Reggiano)
1/4 cup chopped Italian parsley
4 cloves garlic, minced very fine
1 can 10-oz diced tomatoes
2 tsp salt
1 tsp freshly ground black pepper
pinch of cayenne
4 large red bell peppers
Add the olive oil to a saucepan, and lightly brown the onions with a large pinch of salt over medium-high heat. Remove half and reserve for the stuffing. Stir in the rest of the sauce ingredients and bring to a simmer. Pour the sauce into the bottom of a large deep casserole dish.
Add all the filling ingredients to a mixing bowl, along with the reserved onions, and stir with a fork, or your hands, until the mixture is combined. Tip: you can cook a small piece of the filling to test the seasoning.
Preheat oven to 375 degrees F.
Cut the bell peppers in half lengthwise. Use a spoon to remove the stem, seeds and white membrane from each pepper. Place the bell peppers in the casserole dish, and fill each pepper with the stuffing. A little additional cheese can be grated over the top if desired.
Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 20-30 minutes, or until the peppers are very tender. Exact cooking time will depend on size, shape and thickness of the peppers. Best to let rest for 10 minutes before serving. Serve with the sauce spooned over the top.
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Stuffed Bell Peppers
For the sauce:
1 tablespoon olive oil
1 onion, diced
1 cup beef broth
2 cups prepared marinara sauce, or other tomato sauce
1 tablespoon balsamic vinegar
1/4 tsp red pepper flakes, optional
For the peppers:
1 pound lean ground beef
1/2 pound sweet Italian pork sausage, casings removed
2 cups cooked rice
1 cup finely grated "real" Parmesan cheese (Parmigiano Reggiano)
1/4 cup chopped Italian parsley
4 cloves garlic, minced very fine
1 can 10-oz diced tomatoes
2 tsp salt
1 tsp freshly ground black pepper
pinch of cayenne
4 large red bell peppers
Add the olive oil to a saucepan, and lightly brown the onions with a large pinch of salt over medium-high heat. Remove half and reserve for the stuffing. Stir in the rest of the sauce ingredients and bring to a simmer. Pour the sauce into the bottom of a large deep casserole dish.
Add all the filling ingredients to a mixing bowl, along with the reserved onions, and stir with a fork, or your hands, until the mixture is combined. Tip: you can cook a small piece of the filling to test the seasoning.
Preheat oven to 375 degrees F.
Cut the bell peppers in half lengthwise. Use a spoon to remove the stem, seeds and white membrane from each pepper. Place the bell peppers in the casserole dish, and fill each pepper with the stuffing. A little additional cheese can be grated over the top if desired.
Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 20-30 minutes, or until the peppers are very tender. Exact cooking time will depend on size, shape and thickness of the peppers. Best to let rest for 10 minutes before serving. Serve with the sauce spooned over the top.
Wednesday, April 16, 2014
SANDRAS CRAB STUFFED BUTTERFLIED SHRIMP WRAPPED IN BACON
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| What a wonderful combination of flavors ~ Youre bound to love these... |
Prep: 20 mins. | Cook/Bake: 30 mins.
Posted by Sandra
INGREDIENTS
1 tablespoon butter
3 green onions, finely chopped
1/2 cup red bell pepper, finely chopped
1/4 teaspoon garlic powder
1-1/2 tablespoons heavy cream
1 tablespoon dijon mustard
dash cayenne pepper
1/2 cup saltine cracker, finely crumbled
1/4 cup mayonnaise
1 egg, beaten
2 tablespoons fresh parsley, chopped
1-1/2 tablespoons fresh lemon juice
1 lb. cooked crabmeat, separated into smaller chunks
24 large shrimp/prawns, peeled, deveined, tails on (about 1 lb.)
12 slices bacon, cut crosswise in half
24 toothpicks
--prepared steamed jasmine rice
--hollandaise sauce, for recipe – click here: Sandras 5-minute Hollandaise Sauce)
METHOD
Preheat oven to 400 degrees F.
Place an ovenproof rack on a foil-lined baking sheet. Place all the bacon strips on rack, and par-bake the bacon for 5 minutes (you don’t want to fully cook them at this point). Remove from oven and place par-baked bacon on a paper-towel line plate. Discard the used tin foil, and then re-foil the baking sheet and place the same rack on top, and set aside.
Reduce oven temperature to 350 degrees.
Melt butter in a skillet over medium heat and cook green onions, red pepper, and garlic powder until peppers are tender, and then place in mixing bowl and add cream, dijon and cayenne pepper, mixing well.
Add cracker crumbs, mayonnaise, beaten egg, parsley, and lemon juice, mixing well. Gently fold in crabmeat. Roll into 24 small tubes to stuff into shrimp, and set aside.
Butterfly the shrimp down the outside center to tail, being very careful not to cut all the way through. Stuff each shrimp with crabmeat stuffing. Wrap each shrimp in par-cooked bacon and secure with a toothpick. Place on the prepared baking sheet and bake at 350 degrees until bacon is crisp and shrimp are pink, about 12 to 15 minutes, turning halfway through (watch closely after 10 minutes, as baking time varies depending upon size of shrimp).
To serve, arrange 6 shrimp on 4 plates with small individual containers of warm hollandaise sauce, along with a side steamed jasmine rice.
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Tip: Any leftover crabmeat mixture can be made into crab cakes, and fried in a skillet until crispy on both sides, and then serve with any remaining hollandaise sauce, if desired ;-)
Also, keep hollandaise sauce warm until serving by storing the covered blender pitcher in a bowl filled with hot tap water.
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