Ingredients

• 3/4 lb. cooked ground beef
• 1 tablespoon butter
• 1/2 onion, diced
• 2 cups cooked rice
• 2 green peppers
• 1 can diced tomatoes, drained
• 1 can tomato paste
• 8 tablespoons honey

Melt butter in pan on stove, and brown onions, about 5 minutes. Mix beef, onions and rice. Meanwhile, blanch peppers in boiling water for 3 minutes, and cool. Cut peppers in half, remove caps and seeds; rinse. In a separate bowl, mix tomatoes, tomato paste and honey. Add half tomato/honey mixture to beef and rice and blend. Add equal portions of beef and rice mixture to each pepper half. Arrange in baking dish. Top with remaining tomato mixture. Bake at 350° F for 45 minutes.

Filed under: Category 70 Meals, One Trip to the Store, Beef, Recipes | Tags: easy weeknight meals,stuffed peppers recipe by 1 Comment »

Ingredients

• 8 ounces spinach and cheese, or cheese tortellini
• 1 lemon
• 2/3 cup broccoli florets (stems trimmed)
• 2/3 cup cauliflower florets (stems trimmed)
• 4 strips bacon
• 1/3 cup balsamic vinegar
• 1 teaspoon sugar
• 2 teaspoons Dijon mustard
• 2 hard-boiled eggs

Boil pasta according to package directions. Rinse and drain. Cover with juice of one lemon, and set aside. Cook bacon in frying pan until crisp. Remove bacon from pan and cool fat. Whisk vinegar, sugar and mustard into cooled bacon grease to form dressing. Pour over tortellini, and stir in broccoli and cauliflower. Crumble warm bacon and hard-boiled eggs on top. Serve warm or chilled.

Filed under: Category Pasta, Recipes | Tags: tortellini salad by No Comments »

Ingredients

• 4 8-oz. Filet mignons
• 2 tablespoons McCormick Steak Seasoning (Or and equal combination of rock salt, cracked black pepper, garlic powder and paprika)
• 1 tablespoon olive oil

Directions

Remove all moisture from beef with paper towels. Rub steaks with seasoning. Heat oil in pan on stove and over medium-high heat, sear steaks for one and a half minutes on each side. Transfer pan to 375 degree F (185 degree C) preheated oven, and continue to cook 15 minutes more for medium steaks.

Red Wine Mushroom Sauce

• 3/4 cup dry red wine
• 3/4 cup balsamic vinegar
• 1/4 cup sugar
• 2 teaspoons thyme
• dash of salt and pepper
• 1 package button mushrooms, finely chopped
• 2 green onions, finely chopped
• 3 tablespoons butter

Directions

Heat butter in pan on stove over medium-low heat. Add mushrooms and onions and cook, stirring occasionally, until softened. Add remaining ingredients, increase heat to medium-high and continue to cook for 20 minutes until some liquid evaporates and flavors set.

Filed under: Category Beef, Recipes | Tags: best way to cook filet,filet mignon,filet with red wine mushroom sauce by No Comments »

Ingredients

• 1 package (8 oz.) Orzo pasta
• 1/2 teaspoon garlic salt
• 1/4 finely diced onion
• 1/4 cup capers
• 1/2 cup diced black or kalamata olives with about 2 tablespoons of their juices
• 1/4 cup minced fresh spinach
• 1/2 yellow pepper, diced
• 1 4-ounce package crumbled feta cheese or 4-ounces fresh shaved Parmesan cheese
• 3 tablespoons lemon juice
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil

Boil pasta according to package directions. Rinse with cold water, drain well, place in large bowl, and immediately coat with lemon juice. Stir well and then cover with balsamic vinegar. Add remaining ingredients (or your choice of fresh cheeses and vegetables), and chill or serve immediately.

Filed under: Category 30 Spectacular Salads, Light Cooking, Pasta, Recipes | Tags: best pasta salad,kalamata pasta,lemon juice pasta,pasta salad recipe,perfect pasta salad by No Comments »

Ingredients

• 2 packages corn muffin mix
• 2 eggs
• 2/3 cup milk
• 3 tablespoons butter
• 1 apple, peeled and diced
• 1/2 cup diced onion
• 2 cups chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon cinnamon

Combine cornbread mix with eggs and milk. Pour into baking dish and bake at 400 degrees F until firm (about 15 – 20 minutes). Cool cornbread, cube or break apart and put back into baking dish. Meanwhile, saute apples and onion in butter in pan on stove for about 8 minutes, until tender. Add sage and cinnamon and stir through. Add broth and  apples/onions to cornbread, and stir until completely blended. Put back in oven and bake for 25 – 30 minutes until top is firm.

Filed under: Category Recipes, Salads & Sides, Uncategorized | Tags: cornbread stuffing,stuffing recipe by No Comments »

Ingredients

• 1 pound shrimp peeled and deveined (raw or precooked, your preference)
• 1 tablespoon salt
• 4 limes (for pre-cooked shrimp, 7 for raw)
• 2 tablespoons white wine vinegar
• 3 tablespoons red onion
• 1 avocado, diced
• 1/2 mango, diced
• 1 heart Romaine Lettuce, chopped
• 1/2 cup greek yogurt
• 1 tablespoon cilantro, minced
• 1 teaspoon garlic salt
• 1/2 teaspoon spicy dry mustard

Dice shrimp and place in dish. Season with salt, top with onion, and squeeze with juice from limes (3 if cooked, 6 if raw). For cooked shrimp, let marinate at least one half hour. If shrimp is uncooked, let shrimp “cook” in lime juice for at least 3 hours, up to overnight. Add avocado and mango to shrimp, and serve on bed of lettuce topped with dressing. For dressing, combine yogurt, juice from remaining lime, cilantro, mustard and garlic salt.

Filed under: Category 30 Spectacular Salads, Light Cooking, Recipes, Salads & Sides, Seafood | Tags: ceviche salad recipe,shrimp mango avocado salad,shrimp salad recipe,unique salad by No Comments »