This is a spin off of my Mom’s spinach stuffed chicken with red peppers.

4 Red Bell Peppers

4 Chicken breast halves

1 container of pesto

½ container of Philadelphia Italian herb cream cheese

2 cups of your favorite white cheese – Mozzarella, Havarti, Provolone, or Monetary Jack, even Swiss.

Preheat oven to 350

DO NOT MERINADE CHICKEN.

Salt, Pepper and any other seasoning you would like

Wash Red Peppers. Slice the top off your red bell pepper, and remove all the seeds and membranes. Do not puncture bottom. Place a little cheese in the bottom of the pepper. I like to make little individual foil bottoms for the peppers, so they don’t tip over, and if they leak at all the foil with hold the juices.

Place chicken breast in between two pieces of Saran Wrap and pound out, be careful not to go to thin, or a large zip lock bag

Salt and Pepper chicken

Mix pesto, cream cheese, and 1 ½ cups mozzarella then Spread with a nice layer of Pesto mixer– Make sure you spoon the pesto onto the chicken breast and the spread. You don’t want your spoon to touch the chicken and then the jar of pesto.

Then spread cheese on top of pesto, and roll up chicken breast and stuff into bell pepper. Top with more cheese.

Place in glass pan, cover with foil and cook or 45 to 60 minutes. Remove foil and let top brown. Enjoy.

STEW:
2 lbs stew meat
1 T. Sugar
3 T. Minute tapioca
1 1/2 T. Onion salt
3 beef bouillon cubes
3 c. Water
1. Cup celery
5-6 carrots
5-6 potatoes
1 onion
1 can diced tomatoes

Brown stew meat , add rest of ingredients. Cook 5 hrs uncovered in oven at 300 degrees

Pan Fried Halibut with Vegetables

The picture is as close to the real thing that could find. I got this recipe off of the Komotv.com, cooking with Todd. Ron and I both really like it. When I make this just for the two of us I cut up all the vegetables and put half in the freezer for next time. I like to use ½ cup of sherry instead of ¼ of cup. You will also need to season the sauce quite a bit with lemon pepper, bay seasoning, and a lot of salt and pepper. I have served this with rice and garlic mash potatoes, I think I like the garlic mashed better. You really don’t need a salad because there are so many great vegetables in this.

4 Halibut filets 5 oz. each

1 diced zucchini squash

½ lb. mushrooms

¼ cup sherry

2 Tbls shallots

1 diced yellow squash

½ lb fresh green beans

1 diced red pepper

1 cup heavy whipping cream

Salt and pepper

Corn starch

Flour

Canola oil

½ tsp Butter with canola oil

2 Tbls butter with cream for sauce

Heat sauté pan with canola oil and ½ tsp. butter. Season halibut filets with salt, pepper and lightly coat with flour and corn starch. Cook filets until golden brown on both sides. Remove fish, I usually put the fish in a warm oven covered with foil, about 275.

Add vegetables to pan. Cook vegetables for a just a couple of minutes, because the vegetables will continue to cook while sherry and cream is reducing. Add shallots and stir. Add sherry and reduce by half. Add heavy cream and reduce to make sauce.

I served this with garlic mash potatoes. So many vegetables you don’t need a salad. Sooo yummy!!!

I made this for two and cut all the vegetables and put half of the vegetables in the freezer for next time. I also used margarine (I can’t believe it’s not butter) instead of butter, and Fat Free Half & Half instead of the heavy whipping cream. I had to use about ½ cup of sherry, and added some lemon pepper. I think next time I will try seasoning it with a little Bay Seasoning. Served it with rice but, I really think its way better with the garlic mash potatoes.

Grilled Romaine Salad with Roasted Garlic Dressing

Ingredients

1. 1 head of garlic, top third sliced off and discarded
2. 1 cup extra-virgin olive oil, plus more for drizzling
3. 1/4 cup buttermilk
4. 3 tablespoons fresh lemon juice
5. Salt and freshly ground pepper
6. 4 romaine hearts, halved lengthwise
7. 3 ounces Manchego cheese, shaved (1 cup)

Directions

1. Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
2. Light a grill. Squeeze the garlic cloves into a blender. Add the buttermilk and lemon juice and blend to a puree. With the machine on, slowly pour in the 1 cup of olive oil until blended. Season the dressing with salt and pepper.
3. Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the heads to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with the Manchego and serve right away.

Texas Bean Bake

5 stars

Recipe for baked beans, made with canned beans, bacon, ground beef, onions, ketchup and other ingredients.

Ingredients:

• 1 can (16oz) pork and beans
• 1 can (16oz) red kidney beans
• 1 can (16oz) pinto beans
• 8 slices bacon, cooked crisp, crumbled
• 1 pound lean ground beef
• 1 chopped onion
• 1 tablespoon prepared mustard
• 1 1/2 cups ketchup
• 3/4 cup brown sugar
• 1/4 cup white sugar

· Preparation:

· Brown the ground beef with chopped onion. Combine all ingredients, except bacon, in a large casserole dish. Top with the crumbled bacon. Bake at 350 degrees F for about 1 hour.
Serves 6

Cowboy Baked Beans

5 stars

Recipe for baked beans, made with canned beans, bacon, ground beef, onions, ketchup and other ingredients.

Ingredients:

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1/4 cup ketchup
• 1/4 cup barbecue sauce
• 1/4 c. granulated sugar
• 1/4 c. brown sugar
• 2 tbsp. sorghum or other molasses
• 1 tbsp. chili powder
• 1 tsp. salt
• 1 tsp. pepper
• 2 tbsp. mustard
• 1 can (approx. 16 ounces) pork 'n beans
• 1 can (approx. 16 ounces) butter beans, drained
• 1 can (approx. 16 ounces) kidney beans, drained
• 1 can (approx. 16 ounces) pinto beans, drained
• 1/2 lb. bacon, cooked and crumbled

Preparation:

Cook ground beef until browned, breaking up and stirring as it cooks. Add onion and cook until tender; drain off excess grease. Add remaining ingredients, except bacon. Put in casserole or crockpot and top with bacon crumbs. Bake at 350° for an hour, or cook in covered slow cooker or crockpot on HIGH for 1 hour, then reduce heat to LOW and cook 2 to 4 hours.