Grilled Jalapeno Poppers

Grilled Jalapeno Poppers

• 1 package 4oz low fat feta
  
• 4 oz low fat cream cheese
• 1/2 cup parmesan cheese
• 2 roma tomatoes seeded and chopped
• 1/4 cup sliced green onions
• 2 Tbsp chopped fresh sage
• 1/2 teaspoon salt
• 12 to 16 jalapeno peppers, "depending on size" cut in half and seeded
• 1/4 cup chopped fresh cilantro

One of my summer and party favorites, fresh jalapenos and cilantro out of the garden make these awesome. When seeding the jalapenos take a spoon and scrape out the seeds into the sink, please do not use your fingers as you will not be able to touch your face for about 6 hours. Cut roma tomatoes in half and squeeze out seeds and juices or it will make the cheese mix pink. Place tomatoes, green onions, sage, and salt into a food processor and pulse to mix. Place all cheeses into a large bowl with the tomato mixture and fold together. If you have the time, I like to place this mix back into the fridge for a couple of hours to let the flavors blend. When you are ready to grill, spoon cheese mix into the halved jalapenos. If you have a top rack to your grill place poppers up there and let cook on low until jalapenos are cooked and a little brown on the bottom, around 15 minutes. Carefully slide onto a platter and top with fresh cilantro, enjoy!

Sausage and Peppers

Sausage and Peppers

• 1 package sausage, 1lb "hot Italian"
• 1 large yellow onion, sliced
  
• 1 red pepper, sliced
  
• 1 yellow pepper, sliced
  
• 1 jalapeno (optional)
  
• 1 Tbsp fresh garlic, minced
  
• 5 fresh basil leaves, chopped
  
• 1/2 tsp salt, pepper, oregano
• 1/2 cup red wine
• 1 can spaghetti sauce, (26oz)
  
• 2 Tbsp olive oil

This is a great recipe for Italian night and will make the house smell great. Brown the sausage in a heavy bottom skillet and set aside. Don't worry about cooking all the way. In the same pan, add the onions, peppers, olive oil, and saute over med high heat for 3 to 5 minutes stirring often. De-glaze pan with the red wine turn down heat to med low and add garlic, basil, oregano, salt, and pepper. Cook until most of the red wine is reduced, next add can of spaghetti sauce and sausage. Turn heat to low and cover to let simmer for 30 to 40 minutes or until peppers and onions are very soft. Serve with basil and oregano sprinkled on top, with a side of french bread and olive oil.

Sesame green beans with red peppers

Sesame green beans with red peppers

• 1lb fresh green beans
  
• 1 Tbsp olive oil
• 1 red pepper cut into strips
  
• 1 Tbsp chili garlic sauce
• 1 clove of garlic
• 1 Tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp pepper
• toasted sesame seeds

Clean, trim, and cut green beans. Boil large pot of water and blanch green beans for 2 minutes. Drain green beans, immerse immediately in an ice bath, "bowl of water and ice", to stop the cooking. In large non-stick skillet or wok heat olive oil to med/high heat, add green beans and red pepper strips. Stir frequently for 5 minutes add chili paste, garlic, salt, pepper, and sesame oil. Saute for 5 more minutes or until red pepper is al dente, keep stirring and reduce heat if necessary to prevent garlic sauce from burning. Vegetables should be cooked through but should have some crunch, remove to serving platter and top with toasted sesame seeds.

Rosemary Garlic Potatoes

Rosemary Garlic Potatoes

• 3lb Potatoes
• 3Tbsp fresh rosemary
• 2 Tbsp fresh garlic
• 1 Tbsp kosher salt
• 1/2 Tbsp pepper
• 1 1/2 tsp paprika
• 1/4 cup olive oil

Cut potatoes into small wedges and soak in water to remove all starch. If potato water is still cloudy drain water and refill until water is clear. Drain potatoes and set aside to dry. Next add the fresh rosemary and garlic to a small food processor and pulse until well chopped. If potatoes are not dry pat with a paper towel then add to a large mixing bowl. Stir in olive oil, rosemary, garlic, salt, paprika, and pepper. Place onto large baking sheet and place into oven on 400 degrees for one hour, stirring every 20 minutes.

Cilantro Citrus Pork

• 1 cup fresh orange juice
• 3/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped jalapeno pepper
• 3 Tbsp minced garlic
  
• 2 tsp ground cumin
• 2tsp kosher salt
• 1tsp ground black pepper
• 3/4 cup olive oil
• 5lb pork loin

Mix first 9 ingredients in a bowl and set aside. Cut pork loin into 8 to 10 pieces depending on how thick you like your cuts. Put pork and marinade into a plastic bag and let marinade 6 to 10 hours in refrigerator. Heat grill to med/high and brush marinade on the pork after turning.

Sausage gravy frittata

This is one of my favorite breakfasts and one I am sure if you like sausage gravy anyone can make.

• 3 eggs plus half cup egg beaters
• 4 sausage patties
  
• 1/2 cup diced red pepper
• 1/2 cup diced onion
• 1/2 cup sliced mushroom
• one cup low fat sharp cheddar cheese
  
• one 12oz home style sausage gravy

Preheat nonstick skillet to medium high heat. Add sausage and break up while cooking into smaller pieces. When sausage is almost done add the pepper, onion, and mushrooms. Pour in the eggs after about 4 minutes or when mushrooms shrink about half the size. Let eggs set up for one minute then add the cheese. Put into oven on a low broil and cook ten minutes. Check with toothpick to make sure frittata is done. While in oven heat sausage gravy in microwave or on stove top. Slide out of nonstick pan and add gravy, enjoy!

Breakfast frittata

Healthy vegetarian frittata.

• 2 large eggs plus half cup egg beaters
• half cup organic sliced mushrooms
• 1/4 cup diced green onion
• 1/4 cup diced tomato
  
• 2 tsp chopped fresh thyme
• 1/4 tsp pepper
  
• 1/4 cup low fat feta cheese
  
• one Tbsp butter
  

Preheat oven to low broil, and stove top to medium with non stick skillet. Place butter in skillet and add mushrooms, onion, thyme, tomato, and pepper. Lightly saute for about 2 to 3 minutes. While that is cooking beat eggs and egg beaters together. After mushrooms are softened poor in eggs and spread around mushroom mixture so it is even. Remove from heat after a minute and add feta over top, then place in oven for 10 to 15 minutes. Remove from oven and check to make sure it is done with a toothpick in the middle. If raw egg is on the toothpick put back in the oven for a few minutes.

2 to 3 servings