Bacon and Goat Cheese Stuffed Peppers

 Bacon and Goat Cheese Stuffed Peppers

Ingredients

• 12 mini bell peppers
• 6 slices of bacon
• 8 ounces soft goat cheese
• 2 tbsp finely chopped red onion
• 1 tbsp chopped parsley
• 1 clove garlic, minced

Instructions

1. Preheat the oven to 400 degrees. Place the bacon on a baking sheet and cook for 18-20 minutes or until it's crispy. Transfer it to a paper towel to cool.
2. While the bacon is cooking, slice the mini peppers in half and scoop out the seeds.
3. Add the goat cheese, red onion, and minced garlic to a mixing bowl. Once the bacon has cooled, crumble it your hands into the bowl and stir together. 
4. Stuff the peppers with the bacon goat cheese mixture, and place them on a baking sheet. Bake the stuffed peppers for 10 minutes or until the peppers are slightly softened. Remove from the oven and let them sit for 5 minutes before transferring to a plate.

Chiptole Sauce

 Chipotle Sauce

Ingredients

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• juice of 1 lime
• 1/2 tbsp honey
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp adobo sauce
• 3 chipotle peppers

Instructions

1. To make the chipotle sauce, mix together mayonnaise, sour cream, lime juice, honey, black pepper, smoke paprika, adobo sauce and chipotle peppers in a the blender.

Baked Potato Tacos

 Baked Potato Tacos

Ingredients

• Small flour tortillas
• 5lbs of russet potatoes
• 1/2 cup sour cream
• 2 tsp minced garlic
• 2 tsp smoked paprika
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1 tbsp cilantro
• 1 cup shredded Mexican cheese

Instructions

1. Preheat oven to 375 degrees.
2. Peel and cut the potatoes into smaller sections. Add them to a pot and fill with room temperature water. Add salt and set on the stove over high. Once the water is boiling, reduce the heat to medium high and cook for about 12 minutes or until fork tender. Drain the water and transfer to a large bowl. 
3. Break apart the potatoes and add sour cream, garlic, salt, smoked paprika, cumin, oregano, black pepper, onion powder, cilantro and cheese. Mix together. 
4. Warm up the flour tortillas on the stove so they become flexible.
5. To each tortilla add a spoonful of the potato filling. Fold the tortilla in half and place on a baking sheet. 
6. Bake the tacos for 12-15min (flipping half way).

Pickled Onions

 Pickled Onions

Ingredients

• 1 medium red onion
• 1/2 cup hot water (it does not need to be boiling hot)
• 1/2 cup apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 1/2 tsp salt

Instructions

1. Thinly slice the onion with a knife, then place in a jar.
2. In a measuring cup, stir together the water, vinegar, honey & salt.
3. Pour the brine into the jar over the onions. Cover with a lid and refrigerate. They will be ready to eat after an hour in the fridge and can stay in the fridge for 2-3 weeks.

Restaurant Style Salsa

Ingredients 

• 1 (14.5 oz) can of whole peeled tomatoes, undrained
• 1 (10 oz) can of tomatoes with green chilies
• 1/4 cup roughly diced yellow onion
• 2 jalapeños
• 3 garlic cloves
• 1/2 cup cilantro
• 1/4 tsp ground cumin
• 2 lime juice
• 1/4 tsp of salt

Instructions

1. Add all of the ingredients into a blender.
2. Pulse in short bursts until the salsa has reached your desired consistency.
3. Transfer the salsa to a bowl and refrigerate for 1 hour before serving.

No Bake Berry Cheesecake

 

Ingredients 

For Crust: 

• 2 cups graham cracker crumbs
• 2 tsp sugar
• pinch of salt
• 6 tbsp melted butter

For Filling:

• 16oz cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla
• 1 1/2 cups heavy cream
• 1/2 tsp vanilla extract
• 1 tbsp powdered sugar

Directions

1. Mix together the graham cracker crust.
2. Press the crumb mixture into a cheesecake pan. Press it up the sides with a measuring cup.
3. Bake the crust at 375F for 6-7 minutes.
4. Beat together the cream cheese filling in an electric mixer. Then fold it into the beaten whipped cream. 
5. Spread the filling in the cooled crust.
6. Cover the tin and refrigerate overnight.
7. Just before serving pile the berries on top.

Thanksgiving Stuffing

 

Ingredients

• 1 loaf white bread, cut into cubes
• 1/2 yellow onion, finely diced
• 1 medium carrot, grated
• 3-4 stalks celery, finely diced
• 1/2 lb ground sausage
• 3/4 cup butter
• 1/4 cup finely minced fresh parsley
• 3 tbsp finely minced fresh sage
• 2 1/2 cups chicken broth

Instructions

1. Cut and dry bread cubes. With a sharp knife cut the loaf of bread into cubes. 
2. Spread cubes out onto a baking sheet to dry out. Leave them on the counter for 2-3 days.
3. Finely dice the onion and celery. Grate the carrot and squeeze it out tightly inside a paper towel. Mince the parsley and sage.
4. In a saute pan, brown the sausage breaking it into small pieces as it cooks. Drain the sausage well and pour it onto a paper towel to soak up any excess grease.
5. In a large saute pan melt the butter on a medium heat. Add the onions and celery and cook for 2-3 minutes until translucent. Add the carrots and cook for 2 more minutes. Add the sage and gently stir in allowing the sage to wilt and release its flavor.
6. To a large mixing bowl, add the dried bread cubes. Sprinkle the fresh parsley on top and add the cooked and drained sausage. Toss to combine. Pour saute pan with the butter and veggies over the dried bread cubes and sausage and toss to combine.
7. Slowly add chicken broth. Start with 1 1/2 cubes of the chicken broth and drizzle it very slowly all over the bread mixture stirring gently as you go. It's important not to pour the liquid in all at once or it will make it soggy. Add more chicken broth as needed.
8. Add to casserole dish. Pour stuffing into a greased 9x13 inch pan. Cover with tin foil.
9. Bake 350 degrees for 30 minutes. Uncover and bake an additional 10-15 minutes.