Stuffed Bell Peppers

Photo and recipe from: Top and Exclusive Foods

Ingredients:

6 medium-large bell peppers

1 lb. Ground Beef

1 can (14.5oz) diced tomatoes

1 can (8oz) tomato sauce

2.5 cups cooked rice

1 packet Sazon seasoning

2 tsp. Adobo seasoning

1 cup shredded cheese

Directions:

1. Preheat oven to 350 degrees.

2.  Start large pot of water to boil for the peppers.

Cut a hole in the top of the peppers. Cut and rinse any remaining seeds out. Set aside.

Cook rice.

3. Brown hamburger.

Add tomatoes, sauce, and seasoning to hamburger, reduce to simmer.

4. In boiling water, boil peppers for 10 mins, drain and place them in a baking dish.

5. Once rice is finished add to hamburger by the spoonful.

6. Mix about 1/2 cup or more of cheese into the hamburger mixture, 

leaving the rest to sprinkle on top of the peppers.

7. Fill peppers with mixture and sprinkle with cheese. 

Bake for about 5 minutes or until cheese is melted.

Sausage, Potato, Green Bean Foil Packets

Recipe & photo from: Damn Delicious

Ingredients:

1 (12.8-oz) pkg smoked andouille sausage, thinly sliced

1 lb baby red potatoes, quartered

1 lb green beans, trimmed

1 onion, chopped

4 Tbsp unsalted butter, divided

4 tsp cajun seasoning, divided

Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat a gas or charcoal grill over high heat.*

2. Cut four sheets of foil, about 12-inches long. 

Divide sausage, potatoes, green beans, and onion into 4 equal portions 

and add to center of each foil in single layer.

3. Fold up all 4 sides of each foil packet. 

Add butter, cajun seasoning, salt & pepper, to taste; gently toss to combine. 

Fold sides of foil over the sausage, covering completely and sealing packets closed.

4. Place foil packets on grill and cook until just cooked through, about 12-15 minutes.*

Served immediately.

*This can also be baked for 18-20 minutes at 425 degrees F.

French Onion Beef Sliders

Recipe and Photo from: Host the Toast

Ingredients:

8 Tbsp (1 stick) butter, divided

2 large sweet onions, sliced

2 lb ground beef

2 Tbsp beef base (such as Better than Boullion), divided

1 Tbsp Worcestershire sauce, divided

Kosher salt and black pepper, to taste

24 slider buns

12–16 oz gruyere cheese, chopped

2 Tbsp sesame seeds

1 Tbsp fresh thyme

1 tsp onion powder

1 tsp garlic powder

Directions:

1. Melt 2 Tbsp butter in skillet over medium heat. 

Add in onions and reduce heat to medium low. 

Cook, stirring occasionally, until lightly caramelized, about 25-30 mins. 

If onions start to look dry or burnt, add a tablespoon of water to pan.

2. In large bowl, mix ground beef with half of beef base and half of Worcestershire sauce. 

Season with salt and pepper.

3. Add beef to skillet full of onions. 

Increase heat to medium-high and brown beef, breaking it up and mixing with onions as you go. 

Once browned, drain off excess grease.

4. Preheat oven to 350°F. Lightly grease large baking sheet. 

Separate tops from bottoms of slider buns. Fit slider bottom buns tightly on baking sheet.

Evenly distribute beef and onion mixture over bottom buns. 

Top with gruyere cheese. Cover with top buns.

5. In microwave safe bowl, melt remaining butter with remaining beef base. 

Stir in remaining Worcestershire sauce and continue to mix until well-combined. 

Using pastry brush, brush beefy butter mixture over top buns. 

Sprinkle with sesame seeds, thyme, onion powder, and garlic powder.

6. Bake sliders until cheese is fully melted and tops of rolls are lightly browned, about 20 mins.

Cuban Sliders

Recipe & photo from: 4 Sons r Us

Ingredients:

18 count pkg Hawaiian sweet rolls

1/2 lb thinly sliced ham

8 slices Swiss cheese

crisp dill pickle slices

2 tbsp dried minced onion

1 stick melted butter

2 tbsp Dijon mustard

Directions:

1. Lightly spray 9 x 13" baking dish with non-stick cooking spray.

  

2. Using serrated knife, cut rolls in half. 

Remove top, set aside, and place bottom of the rolls in baking dish. 

Layer meat, cheese, and pickles evenly out over top. 

Place the top of rolls back on.

3. In small mixing bowl, whisk together mustard and melted butter. 

Stir in onion until evenly combined.

Pour mixture evenly out over top of sliders. 

4. Cover dish tightly with aluminum foil, and bake at 325 degrees for 15 mins. 

Remove foil and continue baking for another 10 mins, or until buns are toasted & golden brown.

Let sliders rest for 2-3 minutes. Cut, serve, and enjoy!

Asian Quinoa Salad

Photo and recipe from: Two Peas and Their Pod

Ingredients for Salad:

1 cup quinoa

 2 cups water

 1/4 teaspoon salt

 1 cup chopped red cabbage

 1 cup shelled and cooked edamame

 1 red bell pepper chopped

 1/2 cup shredded carrots

 1 cup diced cucumber

Ingredients for Dressing:

1/4 cup soy sauce

 1 tablespoon sesame oil

 1 tablespoon rice wine vinegar

 2 tablespoons chopped green onion

 1/4 cup chopped cilantro

 1 tablespoon sesame seeds

 1/4 teaspoon grated ginger

 1/8 teaspoon red pepper flakes

Directions:

1. Add water, quinoa, and salt to medium saucepan and bring to boil over medium heat. 

Boil for 5 minutes. Turn heat to low and simmer for about 15 minutes, or until water is absorbed. 

Remove from heat and fluff with a fork.

2. Place quinoa in large bowl and add cabbage, edamame, red pepper, carrots, and cucumber. 

Set aside.

3. In small bowl, whisk together soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

Pour the dressing over the quinoa salad and stir to combine.

Juneberry/Blueberry Sauce

Recipe adapted from: Pinch of Yum

Ingredients:

1 1/2 c juneberries or blueberries (fresh or frozen)

1/2 c water

1/4 c sugar

1 Tbsp cornstarch, dissolved in 2 Tbsp water

1/2 tsp vanilla

Directions:

1. Pace berries in small saucepan with water, sugar and vanilla. 

Heat over med-hi until mixture comes to low boil.

2. Add dissolved cornstarch and bring to rolling boil. 

Turn down heat and simmer on low for 2-3 minutes to desired consistency. 

Add water 1 Tbsp at a time if sauce is too thick.

Old-Fashioned Strawberry Rhubarb Crisp

Photo from and recipe adapted from: A Farmgirl's Dabbles

Ingredients for filling:

1 lb rhubarb stalks, sliced 1/4″ thick (about 4 c.)

1-1/4 c sugar, divided

1/2 lb fresh strawberries, hulled and quartered

3 T cornstarch

2 tsp fresh lemon juice

1 tsp pure vanilla extract

Ingredients for topping: 

1/2 c unsalted butter, softened (not melted!)

1-1/2 c packed brown sugar

1-1/2 c. all-purpose flour

1-1/4 c rolled oats

3 T canola oil

1-1/2 tsp cinnamon

3/4 tsp kosher salt

Directions:

1. Preheat oven to 375° F.

2. For the filling:  In a medium bowl, toss rhubarb with 3/4 cup of sugar 

and let stand for 15 minutes, stirring occasionally. 

In another medium bowl, toss the strawberries with remaining 1/2 cup sugar 

and let stand for 10 minutes, stirring occasionally. 

Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice.

 3. Add cornstarch, lemon juice, and vanilla to the fruit and stir well. 

Transfer mixture to a 9″ x 13″ baking dish.

4. For the topping: Combine all the topping ingredients in a medium bowl. 

Using a pastry blender, cut the ingredients together until large crumbs form. 

Sprinkle topping evenly over the filling. 

5. Bake for 25 minutes. 

6. Reduce oven temperature to 325° F and bake another 30-35 mins.

If topping is browning quickly, tent a piece of foil very loosely over the pan. 

 Let the crisp rest for about 20 minutes before serving. 

Store on counter uncovered for up to a couple days. Topping will stay nicely crisp if left uncovered.