top of page

Search Results

116 items found for ""

  • Pinwheel Meatloaf

    One of my favorite meals when I was in school was the meatloaf and mash potatoes with gravy. Oh my goodness, it was soooo good. Those large pillow soft rolls would melt in your mouth. I love to mix my potatoes and meatloaf together. With that thought in mind, why not roll those cheese garlic potatoes up in the meatloaf. A sure fire way to get the heads turning and the tummies filled with goodness. A pinwheel meatloaf is layered with a delicious center. It can be layered with creamy spinach, cheesy rice, or mashed potatoes, and then rolled up like a cake roll and baked until it is tender and juicy. This dish can be served so many ways when it comes to the protein. I use ground beef, ground turkey or sometimes combine the two proteins together. The meat is juicy and tender, the potatoes are creamy, cheesy and delicious. The end result is beautiful. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try these great side dish ideas: Southern Collard Greens Creamed Spinach Mashed Potato Puree Curly Kale Frequently Asked Questions Can I freeze leftover meatloaf? You can absolutely freeze meatloaf. Once the meatloaf is cool wrap it in aluminum foil and seal in a airtight freezer bag. How do I keep meatloaf from being dry? I suggest placing aluminum foil over the meatloaf when you first place it in the oven to hold the moisture in. Half way through the cooking time, remove the foil. What is the best way to reheat meatloaf? Freezer- Remove from the freezer and place on the counter for 3 hours to allow the meatloaf to thaw out. When the meatloaf is soft enough to cut. Place in aluminum foil in a preheated oven 350 °F for 20 minutes. *I like to pour a splash of chicken broth to give the meatloaf a little moisture or smother in gravy. Microwave- Reheat for 2 minutes on high half inch thick slice of meatloaf. Air Fryer- Always line your air fryer with air fryer paper. Spray the meatloaf on both sides with cooking spray to prevent the meatloaf from sticking. Set the timer at 350° F for 3 minutes. Ingredients Pinwheel Meatloaf 1 lb ground turkey 1 lb ground beef 1 red bell pepper 1 orange bell pepper 1 yellow onion 2 tsp parsley 1 tsp oregano 1 tsp garlic powder 1 tsp onion powder 1 tsp kosher salt 1/4 tsp black pepper 1 tbsp Worcestershire sauce 2 eggs 1/4 cup evaporated milk 1/4 cup bread crumbs 3 large russet potatoes 1/2 stick of butter 2 tsp garlic powder 1/2 cup parmesan cheese 1/4 cup of sour cream 1/2 cup evaporated milk salt and pepper to taste Let's Cook! Preheat the oven to 350° F In a mixing bowl add your protein ground beef, ground turkey, or a combination of both. Add in your herbs, bread crumbs, spices, egg, Worcestershire sauce, and evaporated milk to the mixing bowl. Blend all the ingredients well. Finely chop a medium onion, red and orange bell pepper. Sautée in butter, salt , and black pepper until the are tender and translucent. Once the onions and peppers are cool, fold them into the beef and turkey mixture and set it to the side. Wash and peel three medium russet potatoes. Cut in medium blocks add to cold salty water and bring to a boil. When the potatoes and soft when you stick them with a fork add the butter garlic powder and onion powder. Using a potato masher, mash the potatoes add sour cream, parmesan cheese, and evaporated milk. Mash and stir until the potatoes are creamy. At the end add in parsley. Using a cookie sheet, spread out parchment paper and the meatloaf mixture. Press out the meatloaf mixture to the end of the cookie sheet. Spread mashed potatoes on top of the meatloaf. Make sure to leave at least a half of an inch perimeter. Using the end of the parchment paper begin to roll and fold the meatloaf. Completely roll the meatloaf and turn the seal side down on the parchment paper. Pinch each end to seal in the potatoes. Cover with aluminum foil to keep the meat moist and juicy. Bake in the oven for 30 minutes remove the foil and continue to bake another 15-20 minutes. Bon Appetit, ENJOY!

  • Fruity Sangria

    Sangria is easy to make and the perfect summer beverage that is sweet and delicious. The traditional Spanish sangria is made with red wine, herbs, spices, and fruit. Today sangria's are made with a variety of ingredients. Each recipe can be slightly different but, they are all simply awesome and refreshing. If you want a fizzy sangria you could add soda or you could add brandy to the sangria as well. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know The origin of Sangria dates back as far as the 14th century and can be traced to Ecuador and some say the Caribbean Antilles islands. It's humble roots are in Spain and Portugal and has become a very popular, refreshing drink around the world. Sangria comes from the root wood sangre which is blood in Spanish. Ingredients Fruity Sangria 1 bottle red wine 1/2 cup pineapples 1/2 cup strawberries 1/2 blueberries 1 large orange 1/2 cup orange juice 1/2 cup pineapple juice 1/4 cup sugar *optional 1/2 cup Brandy Club soda or ginger ale for fizzy sangria Let's Get Started! Cut up the strawberries, slice the orange into thin slices and set them to the side. Pour in the red wine in a pitcher with the orange juice, pineapple juice, and sugar. Stir until the sugar dissolves. Add in the strawberries, blueberries, pineapples, and orange slices. *optional add in Brandy Set in the refrigerator to chill or serve over ice Bon Appetit, ENJOY!

  • Mini Nacho Taco Poppers

    I love tacos, loaded nachos, pico de gallo, guacamole, and lots of sour cream. This dish is great as an appetizer, a quick snack, and great for game night. Quick and easy to whip up. These mini taco poppers are going to disappear quickly from the serving tray, they have the right amount of salsa, cheese, and sour cream that your guest are going to devour them. These bite size tortilla scoops are sturdy enough to handle seasoned ground turkey, salsa, cheese, sour cream, a sprinkle of lime juice,and topped with cilantro leaf. It will be a true hit at any game day party or grill side kick. This appetizer can be enjoyed all year round. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try these other Mexican inspired dishes: Pulled Pork Nachos Loaded Nachos Pulled Pork Jackfruit Homemade Tortilla Chips Pico de Gallo Guacamole Did You Know Nachos original recipe has just three ingredients: tortilla chips, cheese and pickled jalapenos. The dish was created by and named after , Mexican restaurateur Ignacio Anaya in 1941 for American customers at the Victory Club restaurant in Piedras Negras, Coahuila. The name is actually part of Chef Anaya first name "nacho" being short for his full name Ignacio. Ingredients Mini Nacho Taco Bites 1 bag Tortilla scoop chips 1 lb. ground turkey 1 medium onion 2 celery sticks 1 tsp sea salt 1/4 tsp black pepper 1/4 tsp crushed red pepper flakes 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp oregano 1/2 tsp cumin 2 tbsp Worcestershire sauce 2 tbsp butter 1 cup shredded cheese 1 cup salsa 1 cup sour cream 1 sprig cilantro Let's Cook! Preheat the oven to broil. In to a non stick frying pan melt down the butter. Add the chopped onions, celery, sea salt, and black pepper. Cook down until they are translucent. Add in the ground turkey with the Worcestershire sauce, cumin, crushed red pepper flakes, chili powder, onion powder, and garlic powder. Cook the ground turkey until brown. Place the tortilla scoops on a cookie sheet. Begin to build your mini nacho taco with the ground turkey meat first. Top each tortilla scoop with a dollop of salsa, shredded cheese and place in the oven allowing the cheese to melt. Place the tortilla scoops on the serving tray and a dollop of sour cream and a cilantro leaf. Bon Appetit, ENJOY!

  • Vegetable Soup

    On a cold winter day nothing beats a bowl of warm vegetable soup and an old fashion grill cheese sandwich. Homemade vegetable soup is not hard to pull together with just a few simple ingredients you can find in your pantry and freezer. This vegetable soup is full of robust flavor with a hint of spice to give it a little kick. It is quick, easy, and simple to make. When you are creating your soup any vegetable will work. For this recipe I used frozen mixed vegetables I found in my freezer, chicken broth, tomato paste, Rotel diced tomatoes with chiles, potatoes, onions, celery, basil, oregano, salt and pepper to taste. The chiles gave the soup a little heat but, oh so satisfying to the taste buds. Sometimes you just want something to warm the soul. Hardy, healthy and yummy to the tummy. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Frequently Asked Questions What gives vegetable soup depth of flavor? Spices and dry herbs can give vegetable soup depth of flavor. I used basil, oregano and the spice from the chiles. Dry thyme and bay leaves also are great choices to enhance the flavor of the soup. How long can keep homemade vegetable soup? Homemade vegetable soup can be stored in the refrigerator for about three days, but always taste your dish before deciding to reheat. If you are freezing the soup Once the soup cool place your leftover vegetable soup in a good quality freezer zip lock bag and can last up to two months. Ingredients Vegetable Soup 1 bag frozen mixed vegetables 1 celery stalk chopped 1 small onion 1 med potato chopped 2 cups Chicken broth 1 can Rotel dice tomatoes and chiles 1 small can tomato paste 1 tsp dry basil 1 tsp oregano salt & black pepper to taste *Optional 2 Bay leaves Let's Cook! Place the chopped potatoes, celery, onions, and mixed vegetables in a large pot. Add in 2 cups of chicken broth over medium to high heat. Add in the Rotel diced tomatoes with chiles for a little heat. Add to the pot the tomato paste, basil, oregano, salt and black pepper. Lower the heat and allow the soup to simmer for about 35 minutes. For more depth of flavor add two bay leaves. Serve with grill cheese or your favorite sandwich. Bon Appetit, ENJOY!

  • Baked Rice Pudding

    My mom use to make the best rice pudding on Sunday as our dessert after a great Sunday dinner. Sometimes she would fix Roast beef and gravy, mashed potatoes, and curly kale, but my favorite meal was fried chicken, macaroni n cheese, and steamed cabbage, don't forget the hot rolls. To top it all off a bowl of creamy delicious rice pudding. I don't remember her adding raisins but I like golden raisins in mines. This rice pudding is baked in a creamy custard, flavored with a dash of cinnamon, vanilla extract. and juicy golden raisins. This delicious recipe is a simple and easy dessert that can be used for any dessert occasion. Jump To Recipe *This post may contain affiliate links. Please read our disclosure policy. Try these other great recipes: Southern Corn Pudding Southern Bread Pudding Frequently Asked Questions Can I freeze rice pudding? Rice pudding can be store in the freezer in an airtight container up to 3 months. Wait until the rice pudding is completely cool to store. How long can you store rice pudding in the fridge? Always store food after it completely cools. Using an airtight container, rice pudding can be store up to 4-5 days. What is the best way to reheat rice pudding? If the rice pudding was stored in the freezer, place it in the refrigerator for 24 hours to completely thaw out. Place the rice pudding in the oven or microwave to reheat until it is warm throughout. If you store in the fridge you can go straight to the oven or microwave. Ingredients Baked Rice Pudding 1 cup long grain rice 1 stick soften butter 2 eggs 1/2 cup granulated sugar 1 tsp vanilla extract 1/2 tsp cinnamon (optional) 1 cup evaporated milk Let's Cook! Preheat the oven to 350°F In a sauce pan cook the rice according to the package instructions. In a mixing bowl cream together the soften butter and sugar. Add in the 2 eggs and blend well. Add in half of the evaporated milk to create a creamy custard. Blend in the vanilla extract and add to the casserole dish. Add to the casserole dish add the remaining custard and evaporated milk and the rice. Golden raisins are optional. Bake for 40-45 minutes or until golden brown on top. Bon Appetit, ENJOY!

  • Southern Candied Yams

    These yams are one of my favorite side dishes. It is definitely on every Thanksgiving and Christmas menu. A family favorite for sure. I like my yams sweet so this recipe may not be for everyone. These creamy yams are baked in butter, filled with warm spices, nestled in brown sugar and simple syrup makes the taste buds explode with satisfaction. My mom always used canned yams to make candied yams. They were delicious so you can use canned yams but always keep in mind the yams are frequently packed in syrup, which will make them sweet. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try these other sweet potato recipes: Orange Stuffed Sweet Potato Tarts Sweet Potato Puree Sweet Potato Pie Sweet Potato Casserole Frequently Asked Questions How long can I store candied yams in the fridge? Store the candied yams in an airtight container, and store in the fridge for 4-5 days. Can I freeze candied yams? Candied yams can be kept in a proper airtight container in the freezer up to 4 months. What is the best way to reheat candied yams? Candied yams can be reheated in the oven 350°F about 10-15 minutes or until warm throughout. If using the microwave reheat 45 seconds. If you are reheating from the freezer, allow the candied yams to thaw in the refrigerator 24 hours and then reheat. Ingredients Southern Candied Yams 3 large sweet potatoes 1/2 cup butter (unsalted) 1 tbsp cinnamon 1/2 tsp ginger powder 1 cup water 1 cup granulated sugar 1 tsp vanilla extract 1 cup light brown sugar Let's Cook! Preheat the oven to 350°F Rinse the sweet potatoes and place them in a sauce pan over medium to high heat. Make sure the water covers the sweet potatoes. Cook for 40-45 minutes or until tender. If you can stick with a fork with ease, they are done. Set to the side to cool. Slice the sweet potatoes in round medallions and place them in your casserole dish. Slice the butter and lay it on top of the sweet potatoes. Sprinkle the cinnamon, ginger powder and vanilla extract. (clear vanilla was used in this recipe, either is fine) Spread the light brown sugar over the sweet potatoes. In a sauce pan create the simple syrup with one cup of sugar and one cup of water. Bring to a boil or until the sugar dissolves. Pour the simple syrup over the brown sugar. The hot syrup will begin to melt the butter. Stir the syrup to allow the brown sugar to dissolve and place the casserole in the oven to bake for 40-45 minutes. Bon Appetit, ENJOY!

  • Sweet Potato Chips

    Sweet potato chips are a simple and easy recipe that is healthy and a great side dish with any sandwich for lunch or dinner. Baked or fried sweet potato chips are flavorful and crispy. A healthy dish made simple. A mandolin, sweet potatoes and seasoning is all you need to whip up a healthy side dish that is delicious and healthy for you. Sweet potato chips and be fried, baked, or cooked in an air fryer. If you decide to bake cover the baking sheet with aluminum foil and sprinkle with oil is the perfect combination. Using parchment paper tends to make the potatoes chewy/leathery texture and it doesn't crisp as well. Other great sweet potato ideas: Sweet Potato Puree Sweet Potato Casserole Orange Stuffed Sweet Potato Tart Sweet Potato Pie Southern Candid Yams Frequently Asked Questions How do I keep Sweet potato chips crispy? Always allow the chips to cool completely, at least 30 minutes and store in an airtight container. You want to keep the chips from outside moisture. What is the purpose of soaking the sweet potatoes before frying? Soaking the sweet potatoes is a critical step. It pulls out the starches in the potato and allows a crispy chip. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know Sweet potatoes are nutritious, high in fiber, potassium, and antioxidants. Sweet potatoes are also rich in beta carotene, which is converted to Vitamin A and is a great support for good vision and your immune system. Sweet potatoes are usually found orange in color but, there are other sweet potatoes found such as white, red, pink, violet, and purple. They can be eaten boiled, baked, fried, pureed, or steamed. Ingredients Sweet Potato Chips Sweet Potatoes 1 tsp Kosher Salt 1 tsp cinnamon 1/4 tsp nutmeg Cooking Oil (for frying) Let's Cook! Clean and wipe off the sweet potatoes. Peel off the skin. Set the mandolin to 0mm or desired thickness. Slice the sweet potatoes. *For crispy chips set the slices in water to remove the starch pat dry Heat the oil to 350°F Cook the chips in batches. Don't over crowd your pan. Place the chips on a cookie sheet rack to drain the excess oil. Sprinkle kosher salt, cinnamon, and nutmeg over the hot chips. Let them set for about 2-3 minutes. Bon Appetit, ENJOY

  • Cast Iron Sweet Cornbread

    There is nothing better than sweet cornbread. I remember my mom use to make cornbread and spoonbread. I would always pour syrup on my cornbread to make it sweet. My mom's cornbread taste like cake to me which inspired me to create this recipe. I tweaked her recipe just a little to make it my own and add a twist to the dish. This cornbread is baked in a cast iron skillet. It is moist from the cream corn with a hint of sweetness. Cornbread was a Friday night dish paired with fried fish French fries or fried potatoes and lettuce and tomatoes on the side. A large glass of sweet tea to wash it all down. Although my mom's cornbread was sweet I still poured that syrup over it but, no butter for me back then. Today, I add the honey butter and sometimes I will take it back to my childhood days and add syrup just because. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Did You Know Cornbread and spoonbread has basically the same ingredients but spoonbread is a lighter, moister version of cornbread. Almost like a souffle or fluffy custard, made with boiling water. Cornbread is more cake base consistency. Ingredients Cast Iron Sweet Cornbread 1 cup corn meal 1 cup flour 2 tsp baking powder 1 tsp baking soda 7 tbsp granulated sugar 1/2 cup unsalted butter 1 1/2 cup warm milk 2 large eggs 1 small can cream corn (8oz) Let's Cook! Preheat the oven to 350°F In a large mixing bowl combine the flour, corn meal, baking soda, and baking powder. Whisk the ingredients to ensure that they are evenly distributed. In a second bowl combine the warm milk, eggs and sugar. Whisk the ingredients together until it is well blended. Slowly add in the wet ingredients into the dry ingredients until it is well incorporated. Into a food processor add the cream corn until completely puree. Pour into the cornbread batter. Blend well. Melt 2 tbsp of butter in the cast iron skillet. Pour in the cornbread batter. Bake at 350° F for 40 to 45 minutes on until golden brown and a toothpick is clean when checking if it's done from the middle. Ready to serve! Bon Appetit, ENJOY!

  • Fried Lobster Tails

    Fried Lobster are tender, juicy, and succulent. It has a meaty texture that is oh so satisfying. Lobster is sweeter, than crab, but the flavor is decadent and rich. These delicious and crispy lobster tails are fried to perfection in under 6 minutes and served with a lemon wedge and garlic butter sauce. This recipe is quick and easy to make, and a perfect start to any romantic dinner. Dinner can be served in 20 minutes from start to finish. For this recipe I used 2 medium lobster tails. I usually bake my lobster tails in butter and white wine. I decided to try them fried and they were delicious. Five minutes is all the time that is needed for those lobster tails to turn out just as sweet, and succulent as if I baked them. A quick dipping sauce on the side with butter, paprika, garlic powder, and a kiss of lemon juice made this a perfect lunch meal. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Also try these Lobster Dishes Lobster Mac & Cheese with Broccoilli Lobster Roll Baked Lobster Did You Know Although lobster is considered to be a gourmet dish today, lobsters were considered the "poor man's chicken" and primarily used for fertilizer or fed to prisoners and slaves. Lobster was considered to be dirt cheap and plentiful in supply. So it was a way to save money. Ingredients Fried Lobster Tails 2 medium Lobster tails 2 tsp garlic powder 2 tsp paprika 2 tsp onion powder 2 tsp parsley 3 tsp creole seasoning 1/2 tsp lemon juice 1/2 cup flour 1/2 cup corn meal 1 egg 1/2 cup buttermilk Let's Cook! In a mixing bowl add the buttermilk and egg and blend well. Set that mixture to the side. In a second mixing bowl combine the cornmeal, flour, garlic powder, onion powder, paprika, creole seasoning and parsley. Whisk until the seasonings are completely blended with the cornmeal and flour. If you are using frozen lobster tails. Thaw the lobster tails completely. Cut the lobster tail down the middle and remove the vein. Gently run your fingers along the sides and the bottom of the lobster, pulled the meat out of the shell and rest the meat on top of the shell. Season the lobster tails with the remaining garlic powder, creole seasoning, onion powder, parsley, and a squeeze of lemon juice. Begin dipping the lobster in the buttermilk egg mixture first, then into the seasoned cornmeal and flour mixture. In a medium saucepan add the cooking oil and heat up to 350°F. Once the oil is up to temperature add the lobster tail for about 5 minutes. Place the lobster on a rack to drain excess oil. Ready to serve! Bon Appetit, ENJOY!

  • Blueberry Cheesecake Delights

    Sometimes I have a craving for something sweet. I love cheesecake but, I don't always want to make a whole pie. So I run to my handy dandy no bake cheese cake recipe. This a simple silky decadent glass of goodness that requires no oven. No eggs involved at all. You can actually mix all the ingredients together and a rich smooth consistency, pour it in the pie crust and place it in the fridge to set and it ready to serve. This was the first dessert I learned to make at 16 years old from my neighbor Theresa. I have added lemon zest to my recipe but it is so quick and easy. It can be no-bake but, Theresa taught me to bake it in the oven just till it firms up. I actually like it warm. Either way, it is rich, creamy, and decadent. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Quick Tips No bake cheesecake can be stored in the fridge up to 5 days. You can wrap it in plastic wrap and then in aluminum foil it will keep in the freezer for at least 3 months. Thaw it out in the refrigerator, slice and serve. Ingredients Blueberry Cheese Cake Delights 8 oz cream cheese 1 can condensed milk Graham crackers 1 lemon 1/2 tsp ginger 2 Tbsp sugar 1 tsp vanilla extract 1 cup blueberries 1/2 tsp corn starch Let's get started Place softened cream cheese in a mixing bowl and add a squeeze of fresh lemon juice, lemon zest, and vanilla extract. Mix the ingredients using a fork. Pour in the sweetened condensed milk. Mix until creamy and smooth. You can use an electric mixer or by hand. Place the graham crackers in a zip lock bag crush. Once the graham crackers and finely crushed. Add cinnamon and blend well. Add in melted butter and add the mixture to the wine glasses as the graham cracker crumb base. * You can omit the compote step and use blueberry, cherry or strawberry pie filling. Add blueberries to a medium sauce pan over medium to high heat. Add granulated white sugar and ginger stirring frequently until sugar dissolve and blueberries begin to thicken. Add in the juice of a half of a lemon. Allow the blueberries to thicken and create a slurry with the corn starch and water to thicken the sauce. Allow the compote to cool. Spoon in the crushed graham crackers to create the base. Using a piping bag add the cream cheese mixture. Set the cream cheese in the fridge for 2 hours to allow it to firm up. Add the blueberry compote as the third layer. Add a layer of whipped cream and sprinkle pecans on top. You and add the layer of whipped cream and add the blueberry compote on top. Make it your own. Either way it's delicious. Bon Appetit, ENJOY!

  • Pumpkin Stuffed Peppers

    I scream! You scream! We all scream for Halloween! Before you know it, the harvest fest time of the year is here. What a fun way to get the kids involved with cooking. Stuffed peppers are so delicious and a very common dish. It is a hollowed pepper filled with a variety of different fillings. Peppers can be filled with meats, vegetables, cheese, rice, or a sauce. When you want to get the kids a healthy meal and make if fun all at the same time. This is your go to recipe for sure. Just because it's Halloween, it doesn't have to be spooky, scary, ghouls, and goblins. Crazy fun faces to make you smile and juicy delicious insides to make your insides all warm and satisfied. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Video: Pumpkin Stuffed Peppers Frequently Asked Questions How can I keep the peppers from falling over? To keep your peppers from falling over, try not to over stuff the cavity of the pepper. Too much filling will tend to cause them to tilt over spilling all the good filling on the rack. How long can I store stuffed peppers in the fridge? I strongly recommend you store the stuffed peppers in an airtight container up to 4 days in the fridge. TO FREEZE: Use an airtight container and the peppers should be good up to 3 months. Which is better to freeze uncooked peppers or cooked peppers? Either way is ok to freeze cooked or uncooked but, make sure your stuffing is fully cooked before you pop them in an airtight container to freeze. Ingredients Pumpkin Stuffed Peppers 3 large orange bell peppers 1/4 cup red and orange bell peppers 1 lb. ground turkey 1 med chopped onion 1 chopped garlic clove 1 tsp garlic powder 1 tsp onion powder 1 tsp dry basil 1 tsp kosher salt 1/2 tsp black pepper 1/2 cup shredded parmesan cheese 1/2 cup cheddar cheese 3 tbsp salted butter 1 cup heavy cream 2 tbsp flour 1 cup jasmine rice 2 cups chicken broth Let's Cook! Preheat the oven to 350°F Pick your orange bell peppers and wash them and pat dry. Cut off the tops of the bell peppers. Gently cut around the membrane and remove from the inside of the orange bell pepper. Using a small sharp pairing knife, cut out your pumpkin face. Turn the stove on medium high heat. Melt a tablespoon of butter and add a medium chopped yellow onion. Cook the onions until they are translucent and tender. Thinly slice one garlic clove. Add in the ground turkey. Add in Worcestershire, garlic powder, onion powder, dry basil, kosher salt, and black pepper. Once ground turkey is cooked thoroughly add in orange and red dice peppers. Cook the bell peppers until the are slightly tender but still has a crunch. In a small saucepan add chicken broth and jasmine rice. Cook the rice until it is tender and set to the side. Over medium to high heat melt in butter and flour to make a roux. Add heavy cream and whisk until it makes and smooth sauce. Add in the cheddar and parmesan cheese. Mix the rice, ground turkey and cheese together and stuff the peppers. Add more cheese sauce on top. Top with grated cheddar cheese place the tops on the peppers and bake in the oven for 30 minutes or until the peppers are tender and cheese is bubbling. Ready to serve. Bon Appetit, ENJOY!

  • Vegetarian Spaghetti

    There are times when I am looking for a hardy pasta dish that is meat free but filled with delicious veggies. This is truly my go to recipe. It is a quick pantry pull together meal but, still fills the tummy with a whole lot of love. There is nothing wrong with pulling items from your pantry and freezer and still have an awesome meal for the family. This dish does just that. Quick and easy is what every busy mom wants when you are trying to get everything else done doing the week with kids. Pull out your favorite spaghetti sauce, a bag of frozen veggies, spaghetti noodles, herbs and spices to enhance those flavors. This vegetarian spaghetti is filled with vegetables that are still nice and crisp for a blast of flavor from the thick sauce that also coats the noodles. Honestly, you could use whatever veggies you have in the refrigerator to create this one pot wonder, mushrooms, zucchini, yellow squash, they are all great choices. I would give it a good 15 minutes and dinner is served. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try some of my other vegetarian dishes: Vegetarian Hotdogs Vegetarian Steak & Cheese Sandwich Vegetarian Potato Soup Vegetarian Meatball Sub Ingredients Vegetarian Spaghetti 1 lb. Spaghetti Pasta 1 jar Spaghetti sauce 1 bag frozen mixed vegetables 1 tsp Oregano 1 tsp Basil 1 tsp Garlic powder 1 tsp Onion powder 1/2 tsp parsley cherry tomatoes (for garnish) Let's Cook! Cook the pasta until al dente. (firm, but tender) Salt and garlic powder to give the pasta a good flavor. Over medium heat pour in 1 cup of jarred spaghetti sauce or you can create your on marinara sauce. Combine parsley, garlic powder, basil, onion powder, and oregano. Stir until it is blended well. Cook for 15 minutes over low heat. Add into the saucepan the spaghetti pasta and mixed vegetables. Allow the mixed vegetables to heat up but don't over cook. Allow a crisp bite to the veggies. Blend well and serve. Bon Appetit, ENJOY!

bottom of page