Stuffed Peppers

STUFFED PEPPERS

Ingredients:
Olive Oil

1 lb 80/20 ground beef

1 cup chopped onions

1 packet of taco seasoning mix

2-3 cups of cooked rice (any type you like – I like brown)

6 bell peppers, tops cut off and seeds removed

1 can of black beans, drained & rinsed

½ cup frozen corn

½ small can tomato paste

1 (15 -16 ounce) jar of salsa

8 oz. bag Shredded Cheddar Cheese

Toppings:

fresh cilantro

sour cream

sliced avocado

Directions:

Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

Meanwhile, in a large fry pan, sauteé the onions, then add and brown the beef.

Add the cooked rice, black beans, salsa, taco seasoning, corn and ½ of the cheese. Mix well.

Carefully spoon  mixture into each of the bell peppers and place back into the baking dish. Cook the peppers for another 10 more minutes. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

Eggplant Parmesan

Eggplant Parmesan

Ingredients:

1 large, or two medium eggplants

16 ounces mozzarella

1 quart marinara sauce (recipe below)

3 eggs

1 cup all purpose flour

1 1/2 cups Italian Bread Crumbs

Cooking vegetable oil spray

Directions:

1. Pre-heat oven to 375 F. Set up three bowls for breading. In the first, all-purpose flour. In the second,      three eggs beaten. In the third, Italian Bread Crumbs

2. Pare the skin off the eggplant(s) and slice into slightly less than 1/4” thick slices, until you get 12-15 pieces. The skin has a bitter after taste, that’s why I remove it.

3. Coat each slice with flour, then egg wash, then bread crumbs. Place them on a pre-sprayed cookie sheet.

4. Bake in oven for 20-30 minutes, turning them over 1/2 way, until they brown.’

5. Coat each with sauce, then a quality mozzarella ( I like Gilbani).

6. Return to oven, continue on bake at 375, then switch to broil once cheese starts to melt.

7. Broil until cheese starts to bubble, until your preference of doneness. I like them a little browned.

8. Serve with spaghetti and garlic bread, or alone. Enjoy!

Marinara Sauce:

Ingredients:

2 tablespoons olive oil

1 medium – large onion, diced

4 -5 cloves garlic, diced

1 pint fresh sliced mushrooms

1 28 oz. can Tuttorosso Crushed Tomatoes

1 28 oz. can Tuttorosso Tomato Sauce

1 28 oz. can Tuttorosso Tomato Puree

1 small can of tomato paste

2 tablespoons Italian seasoning

Crab-Stuffed Lobster Tail

Crab-Stuffed Lobster Tail

Ingredients

·       2 lobster tails, split along the center top

·       2 teaspoons butter, melted

·       15 buttery round crackers, crushed

·       1/2 cup jumbo lump crabmeat

·       1/4 cup clarified butter

·       1 tablespoon chopped fresh parsley leaves

·       1 teaspoon Old Bay seafood seasoning

·       1 clove garlic, minced

·       1 teaspoon lemon zest

·       1 tablespoon fresh lemon juice

·       1/4 teaspoon salt, or to taste

·       1/4 teaspoon freshly ground white pepper, or to taste

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
3. Brush each portion of tail meat with 1 teaspoon melted butter.
4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
5. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
6. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 15 to 17 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).