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.