Stuffed Peppers

 

 

THE MIX

 

 

1-2 lbs of Ground Turkey Meat

1 cup of Cooked and drained Orzo Pasta 

1 Chopped Whole Onion

1 Chopped Green Bell Pepper

1 tsp Oregano

1 tsp Basil

1/2 tsp of Dill

3 cloves  of garlic chopped or 1 tsp of garlic powder

Salt and Pepper to taste

 

 

COOK

Cook Orzo pasta, drain and set aside!

 

Add turkey to skillet and toss in all the seasonings.......mix ingrediants into meat as you continue to stir the meat as it browns! Meat should be well mix and browned in about 10 min or so. Continue to stir and chop at meat to get it into crumbles. (instead of big chunks of meat)

 

When meat is almost done  toss in chopped onion and green bell pepper and cook for 5 min. 

 

ADD ORZO PASTA TO MIX AND SET ASIDE

 

 

THE PEPPERS

 

4-6 Large Peppers (yellow, red or orange)  Top Cut off and cored

 

 

 

Add the MIX to peppers 

 

 

 Drizzle olive oil over each

 

 Cook at 350 degrees for 1 Hr 20 min

 

 

Extra: I added Pepper Jack & Cheddar Cheese the last 10 minutes of cooking

 

 

ENJOY!

 

 

Marty's Marsala

 

 

 

 

 

 

 

 

3-5 lbs of Chk Tenderloin

2 tbs butter

2 tbs Olive Oil

2 tbs  garlic powder

¼ all purpose flour

1/2 cup of dry sherry or Marsala wine

½ cup chicken stock

Pinch of Basil

Pinch of salt/pepper

Pinch of Oregano

Pinch of Thyme

Pinch of Rosemary

12-16oz Mushrooms

DIRECTIONS

Heat skillet with butter and oil……Season flour with salt/pepper/oregano/1 tbs of garlic powder ….coat chicken with the flour (SAVE FLOUR)

Brown chicken in skillet

 

 

 

NEXT

 

Remove chicken  when done set aside to drain. Now add into the pan.....mushrooms, remaining 1 tbs of garlic powder, thyme, rosemary, basil, sherry<or>marsala wine, stock and left over flour from the coating………..continue to stir for 5 min on a low heat or until sauce thickens………add chicken back in and turn chicken to cover with sauce. Cover with a lid and simmer for 5-10 min

 

 

 

 

NOTE: The last time I made this I added a half cup of Alfredo Sauce to it……………….POW!!!!!!!!!!!!!!!!!!

ENJOY! 



Stuffed Pork Tenderloin

 

 

 

 

WHAT YOU NEED:

 

A DUTCH OVEN OR SOMETHING WITH A LID

 

1 3-6 lbs  pork tenderloin sliced down the center (for stuffing it of course)

4-6 Garlic Cloves

I can of spinach (drained dry)

         (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 tsp Rosemary

1 tsp Chili Powder

1tsp of Sea Salt

1 tsp Pepper

1tsp of Garlic Powder

4-6 Uncooked Bacon Strips

SPOOL OF THREAD ( YES.....THREAD)

 

 

 

 

 

INSTRUCTIONS:

 

MIX ALL DRY SEASONINGS TOGETHER

 

 

 

I sliced the tenderloin down the middle and seasoned it with ALMOST all of the dry seasoning mix (SAVE SOME FOR LATER) ..... layer the whole garlic cloves down the center of the tenderloin.

 

 In a bowl mix the cream cheese with the spinach and use the remaining seasoning mix in the spinach mixture! Now spread that down the center, and over the garlic cloves.

 

Now close the tenderloin and wrap the tenderloin in the bacon strips....as tight as u can to semi close the loin! Follow that by typing your thread around at least 3-4 sections of the loin, from left to right! I used thick regulur thread as I was out of kitchen twine! You may use TWINE if available.

 

 

ON THE SIDE:

4-6 Sliced yukon Potaoes

Asparagus Stalks

Mushrooms

(PRETTY MUCH WHATEVER VEGGIE MEDLEY YOU LIKE)

 

 

Lay the veggie around the loin and cover and bake at 350 degress for 1.5 hours or till done!

 

 

ENJOY!

 



Marty's Crazy Corn Boil

 

WHAT YOU NEED:

4-6  whole corns (in husk or not)

1 tbp Chilli powder

5-6 Garlic cloves

1-2 tsp cinnamon

1tsp Sea salt

1tsp pepper

1 whole sliced lemon (you can also add orange slices too)

1 onion chopped in big pieces

1tsp Oregano

1 tsp rosemary

4 tsp butter

DIRECTIONS:

 

BRING ALL INGREDIENTS TO A BOIL THEN ADD CORN THEN COVER AND SIMMER ON MED FLAME FOR 30-45 MIN

 

 

 

ENJOY!



LAZY FAJITAS!

 

YOU WILL  NEED:

3 or 4 boneless skinless chick breasts
3 or 4 various colored bell peppers
1 or 2 onions
olive oil about 2 tbsp
taco seasoning or other spice blend

INSTRUCTIONS:

Just coated in olive oil and any seasoning blend and pop in the oven for 20 to 25 minutes at 400. I put mine under the broiler for just a sec at the end so they get pretty!  :)

 

 

I LOVE THE CRISPY!!!!

 

 

Serve with Tortila's, Cheese, Lettuce, Sour cream....etc!

 

 

VIOLA! 

COMPLETE DINNER IN A CROCK POT

 

 

Full dinner any night of the week! This can also be done with thick pork chops or steaks as well. The whole meal cooks in the slow cooker

 

YOU WILL NEED:

 

4-6 Chicken Breast

2-6 Corn on the Cob

2-6 Potatoes

 

 

 

Complete Steak Dinner in CrockPot 

 Add Chicken Breast 

 Pour a 1/2 cup Sweet Chilli Sauce,  Teriyaki Sauce or BBQ Sauce

.....

 cover meat with a layer of foil

 add foil wrapped potatoes

 add foil wrapped frozen corn cobs

 cook on low for 6 hours

 

 

 

ENJOY

 

 

 

Crock Pot Chicken Chili With Black Beans and Cream Cheese......AMAZING!

 

 

 

 

This one the family LOVED and it cooks itself with only  about 15 minutes prep time!

 

 

ENJOY!!

 

 

 

Ingredients

• What You Need
• 4 -5 boneless chicken breasts
• 1 (15½ ounce) can black beans
• 1 (15 ounce) can corn
• 1 (15 ounce) jar salsa , any kind
• 1 (8 ounce) package cream cheese
• Rice
• Lime – Zest and Juice
• 1 tsp of Pepper

Instructions

 

1. Get that good old crock pot out place the 4 – 5 chicken breasts in to the crock pot

 



 

2. Drain the corn and black beans and place into crock pot

  a.   Add jar of salsa

  b.   Add Lime zest and juice

  c.   Add pepper

MIX

 



 

 

Set the crock pot at low for 3 – 4 hours – depending on if you have frozen breasts

 

Last 30 minutes put the cream cheese.

 

Around hour 2 take out the chicken breasts and cut them up

 

Serve and Enjoy

Roasted Cauliflower with Cilantro and Lime! YUM!

INGREDIENTS:

1 Lrg head Cauliflower

3 Cloves of Garlic, Minced

1 tsp Red Chile Powder

1/2 tsp crushed red pepper

1 tsp ground Cumin

4 Tbsp Olive Oil

1/4 Cilantro leaves, chopped

1/2 Lime, juiced

Parmesan Cheese 

Salt to taste

INSTRUCTIONS:

Preheat oven to 325F and separate the florets from the Cauliflower. Put them in a bowl with garlic, chili powder, crushed pepper, cumin, salt & olive oil......Toss gently to mix together and coat well

Spread the seasoned Cauliflower in a shallow roasting pan

Roast 1 to 1-1/2 hours or until tender, stirring occasionally

When done, remove from oven and then dress with Lime juice and chopped Cilantro leaves........

Sprinkle Parmesan Cheese on top! 

ENJOY



New Posts Coming Soon.......

Meanwhile please check out earlier posts for some recipe ideas! :-)

MARTY'S RIB RUB!!

It's Bar-B-Q'ing Season......YAY!!!

 

 

 

 

Here is a spice rub I make myself to rub on my ribs, pork roast or for others you can use it on beef steaks (thick sliced preferably)

 

Btw, I still make my spices for those that are interested in purchasing! :) 

 

 

MARTY'S RIB RUB 

 



2 tablespoon of kosher salt

 

3 tablespoons of ground coffee ( YES COFFEE)

 

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon granulated onion powder

 

1 tablespoon granulated garlic powder

1 tablespoon chili powder

1 tablespoon brown sugar

 

Combine all ingredients in a large bowl and mix well, then dry rub your meat!

 

Store in an airtight container.

 

COOK & SERVE!!!

Happy EATING!!!!

 

 

 



Marty's Grilled Corn

 

 

 

 

I made this the other day......I had Grilled Corn  while in Punta Cana and there was this taste that  was AMAZING and I wanted to know what was all on the corn! I finally figured it out and added some of my own little jazz to it!

I hope you enjoy what I came up with, I swear if it's not the same as what I had in Punta, you would not be upset at what you ended up with! :))  

 

 

GRILLED CORN

 

4-6 whole corn (at least with HALF the husks on it or WHOLE Hush)

 

( USE YOUR JUDGEMENT)

 

Salt & Pepper ( I used Truffle Salt)

 

Garlic Powder

 

Oregano

 

Cilantro ( I used dried)

 

(2-4) DASHES of Cinnamon (YES the secret ingredient)

 

If you have it add a little bit of dry smoke seasoning as well

 

 

 

 

 

 

1.  Peel the HUSKS back carefully (DO NOT REMOVE COMPLETELY ) cause you are going to replace it!!!!!!

 

 

2.  Mix all dry ingredients and carefully sprinkle all over corn

 

3. REPLACE the husk! 

 

4.  Place on open grill to cook for 20-30 min or until done  (half way through cooking I wrapped them in foil)

 

**Note: This can be grilled in the over as well with foil around it and 1 Sq. slice  of butter on top

 

 

 

ENJOY, LET ME KNOW HOW YOURS TUNED OUT INT HE COMMENTS SECTION! 

 

 



CROCKPOT APPLE BUTTER

THIS WAS A GRAND SLAM IN MY HOUSE!!

 

 

Approximately 3 lb. apples
2 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg

 

 For a less sweet apple butter, substitute 1 cup honey for the sugar.

 

 Peel, core and slice apples into small chunks. Add thedry ingredients and stir until evenly mixed. Add to Crockpot, then cover and cook on low setting overnight or 7-9 hours  or until the butter is of a thick, spreadable consistency

 

Let cool at store in Mason Jars

 

Store in refrigerator for up to 6 weeks. Freeze for longer storage.

 

 

 

ENJOY

 

 

 

 



Oven Baked Corn on the Cobb

 

 

 

I really loved this one as well as the whole Family!

 

 

I want to have something to go with some Baked spare ribs so I quickly threw this together

 

 

 

WHAT YOU NEED

 

ALUMINUM FOIL

 

5-6 Corn on the cob with HUSK ( at least one side of corn should have the husk pulled back)

 

1 Stick of Butter

 

Chili Powder

 

Salt & Pepper

 

Garlic powder

 

Oregano

 

Cilantro

 

 

Melt butter in a bowl and set aside

 

Add all the DRY seasonings into a bowl and mix together

 

Now WRAP each corn in foil

 

After this is done then drizzle a few spoon fulls of butter across the top of corn

(SHOWN IN THE PIC BELOW)

 

 

NEXT SLOW SPRINKLE EACH CORN WITH THE SEASON MIXTURE

(SHOWN BELOW)

 

 

 

 

NOW WRAP TIGHTLY EACH CORN INDIVIDUALLY AND BAKE FOR 30-45 MIN at 350 Degrees

 

 

ENJOY



 

 

 

 



Ground Turkey Stuffed Peppers w/ Orza over Sauteed Collard, Mustard. & Kale greens w garlic and parmesan

 

This was a AWESOME meal!

STUFFED PEEPERS

 

 

This was one just came out of my head!

Ground Turkey
Orzo Noodles
Salt/pepper
Garlic powder
1 tsp Oregano
1 tsp Basil
1/2 cp Chopped onions
Yellow Squash cubbed small
Pepper Jack Cheese or Whatever cheese you prefer if any at all


Ground the Turkey with a little Olive Oil in a heated skillet then add seasonings as it listed above

Start your Orzo Pasta so that it is done by time meat mixture has finished. Drain add a little butter, toss and then  set aside!

ADD CUBBED SQUASH WHEN TURKEY IS DONE AND TOSS INTO MEAT

Once your turkey is completely done then ADD the Orzo pasta

 Slice your peepers in halves and set aside



SAUTEED COLLARD, MUSTARD & KALE GREENS

Kale Greens
Collard Greens
Mustard Greens
Parmesan Cheese
3-6 Garlic Cloves or 2tsp of minched Garlic (from Jar)
Salt and pepper to taste

I've added mushrooms and/or  bacon bits (REAL, non of that fake stuff)

***NOTE: Make sure to use a skillet with altight lid as this will help the greens tender well***

In a skillet saute a little Olive Oil or Butter with sliced Garlic cloves until they start to brown a little

Add all the greens and cover for about 10 min....stirring and replacing the lid to make sure it gets tender! Cook for about 15-20 min  or till TENDER on a MEDIUM HEAT!!!!!

ENJOY!!!!!!!!!!!!!!

Preparing for Spring with Vodka Infusions

 

Infusing liquor takes some time, for some it can take days for others 2 or 3 weeks!!

 

 I will show you the easy infusions that I have done and LOVED!!!! 

 

 

1.  JALAPENO INFUSED VODKA

(I also tried this with TEQUILA and it ROCKED)

 

 

I used Mason Jars and gave thses out for xmas gifts!!!

 

POUR VODKA AND ADD 1 -2 PEPPERS (without seeds)

 

Let sit for 8-15 days or more!  ENJOY!

2. CRANBERRY CINNAMON INFUSED VODKA

 

 

 

POUR VODKA OVER  A HANDFULL OF CRANBERRIES AND 2-4  CINNAMON STICKS!

 

Let infused for at least 1 week then REMOVE cranberries and Cinn. Sticks!!

 

This is great in TEAS!!!! 

 

 

 

 

 

SPICEY AND SWEET COMBINATION; PINEAPPLE AND PEPPER

 

 

 Mason jar with pineapple chunks (cut into about 1/4in wide pieces) and 1/2 tbsp toasted red pepper flakes.

 

Let infuse for 1-2 weeks!

 

 



Fontina Garlic Cheese Dip!!

 

This was a HIT at home and the office! :)

 

**Although I would make some changes to the original recipe! **

 

The directions call for you to just slice the Fontina cheese in dish and cover with other ingredients......I think next time I will make a Roux instead and then bake! REASON: Once the cheese cooled it was no longer good for dipping!! :(

 

 

So here is the ORIGINAL recipe I made and then I will follow with MY changes that will make it much better for dipping Chips, Crackers or Bread in it! IT will be almost like  Roux/Bechamel Sauce! :)

I've discovered its best if transferred or initially done in CROCK POT!!!

 

 (MY revision is at the BOTTOM of this post)

 

 

 

FONTINA GARLIC CHEESE DIP

 

 

Ingredients:

• 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
• 6 cloves garlic, thinly sliced
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 3 tbsp extra virgin olive oil
• 1/2 tsp Kosher salt
• 1/2 tsp freshly ground black pepper

Instructions:
Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.



Spread cheese out in the bottom of a 12-inch cast iron pan. Drizzle olive oil over the cheese.

 



Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese. Sprinkle salt and pepper over the top of the cheese.



Bake for 6 minutes, until the cheese is bubbly and melted through. Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot! Serve immediately.

 

 

 

 

MY REVISION!!!

 

 

White Sauce or Bechamel Sauce

 

• 1.5 tablespoons butter
• 1.5 tablespoons flour
• 1/2 cup milk, heated
• Freshly ground pepper

 

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens.

 

At this time slowly add your CUBED FONTINA CHEESE and ALL other INGREDIENTS

 

Remove from pot and add to baking dish and broil for 4 min!    

 



Easy Clean Egg Muffins!

A Quick, High Protein Breakfast Idea

Ok guys, you can put just about ANYTHING in these

I like to use Egg whites in these as well!

BE CREATIVE! THESE WILL LAST A WEEK IN THE FRIDGE! I WARM THEM WITH A SLICE OF PEPPERJACK CHEESE ATOP! :)

HERE IS A LIST OF THINGS YOU CAN USE

 bell pepper

 roma tomatoes

 freshly cut basil

green onion

bacon

ham

turkey

cilantro

mushrooms

onions

YOU NAME IT!!!!!!

INSTRUCTIONS:

Spray a non-stick muffin pan (I like to use a large cup pan, without cupcake tins! But feel free to use tins if you like)

ADD your EGGS/EGG WHITES to a bowl and whisk together (I normally add a little milk to make them fluffy)

Now ADD ALL your ingredients into The egg mixture and mix together!

POUR your mixture SLOWLY into each muffin holder.....You can pretty much fill to the brim~

Pop them into the oven at 375F for about 20-30 min or until you see that they are firm on top

NOTE: They will bake up HIGH but once removed from oven when done they will deflate in size!



Baked Honey-Mustard Chicken

This is a pretty fool-proof recipe. Plus, it has one of my FAVORITE ingredients in the world… CURRY!

CURRY can add a little UMPH to any chicken dish!!!!

NOTE: Any piece of chicken will do......Breast, Thighs, Legs, or Whole cut up chicken!!!!!

In a small bowl or saucepan, combine:

• 1/2 C melted butter
• 1/2 C honey
• 1/4 C Dijon mustard
• 1 t curry powder
• 1 t salt

Fill a  pan at least 9×13 in size with chicken pieces or what best works for you!

Pour the sauce over the chicken.

Bake at 425 degrees for 20 minutes. Lower the heat to 350 degrees and bake for another 30-40 minutes.

NOW COMEs THE GOOD PART

The Finishing Touch 

Remove the chicken from the pan to a platter and cover it with foil to keep it warm.

Pour the drippings into a saucepan and thicken with about 1tbs cornstarch disolved in 3tbs water.

Drizzle the sauce over the chicken. That’s it! Serve over rice and let the sauce coat the rice as well.

ENJOY! 

Crockpot Pork Roast w/ Sweet Potatoes & Red Potatoes

 

I started with the below seasonings and rubbed two small pork roasts with it

 

 

Garlic Powder

Garlic Pepper ( can use regular pepper)

Tandoori (can use Chili Powder)

Truffle Salt (can use regular salt)

Rosemary

Sear-N-Crust Rub Southwest Ancho

 

 

 

 

I then added chopped Red Peppers and Onions on top

 

 

 

I cut up 4-5 Red Potatoes & 4-5 Sweet Potatoes

 

(I added Carrots half way through cook time)

 

 

 

 

Add to the roast

 

 

 

CLOSE CROCK POT AND COOK ON HIGH FOR 4-6 HOURS OR LOW FOR UP TO 8 HOURS

 

 

SHRED PORK IN CROCK AND SERVE OVER RICE OR WITH CORN BREAD

 

 

ENJOY!

 

 

 



Split Red Potatoes

 

 

I happened to have Red Potatoes but I guess you can use whatever kind of potato you like! :)

 

5-8 Red Potatoes (washed)

4-5 Garlic cloves or 2 tbs of minced garlic in the Jar

Oregano

Rosemary

Salt & Pepper to taste

1/2 stick of butter

 

 

Melt all the seasoning with the butter

Slice each Potato several times across..... from one end to the other

(making the potato look like an accordion)

 

Pour the Butter mixture slowly over potatoes making sure to get into the potato.

 

Bake for 30-45 minutes in a covered casserole

 

ENJOY!



BAKED LEMON SHRIMP

 

 

 

 

 

Melt a stick of butter in the bowl. Slice one lemon and layer it on top foiled cookie sheet.  Place  Shrimp, 1 pk of Dry Italian Dressing mix, Garlic Powder, Salt & Pepper to taste into a large zip lock bag and shake until shrimp is covered. 

 

Pour melted Butter over cookie sheet and then lay seasoned shrimp spread out over cookie sheet

 

 Put in the oven and bake at 350 for 15-20 min.

 

 Best Shrimp you will EVER taste:)

 

 

I sauteed two bags of Spinach with Garlic and butter and veggie seasonings sprinkled atop and cooked with a lid over it until tender!

 

 

Serve Shrimp over Spinach