Stuffed Peppers

1 or 2 Large Bell Peppers (each half is 1 serving)
1 lb ground turkey (browned)
1  can black beans
1/4 cup chopped purple or red onion
1/2 chopped tomato
4 to 6 stalks asparagus, chopped
1/2 packet taco seasoning
salt and pepper to taste
Shredded mozzarella and cheddar cheese
Sour Cream

Cut and deseed the pepper. Mix all the ingredients except for the cheese and the sour cream in a bowl.

Spoon the mixture into the pepper halves and place into the crockpot. Cook on low for 1 1/2 to 3 hours.

Sprinkle a little of both cheeses over the top just before taking the peppers out. Serve a with spoonful of sour cream.

Be careful not to overcook. The peppers become mushy (as mine did). The flavor was good but I should have taken them out sooner. The texture would have been better with a little crunch left in the peppers.

Alternative Method: In a bowl, mix all ingredients except for the cheese and sour cream. Microwave on high for a minute or two, until asparagus and onion are tender. Spoon mixture into peppers.

Place stuffed peppers into a microwave safe dish and cover. Microwave on high for 1 1/2 to 2 minutes or until peppers are done to your liking. Sprinkle with cheese as soon as removed from microwave.

I like these spicy so I used some jalepeno slices also. Hot sauce or red pepper flakes work well too.

Omelettes in the Microwave

I really haven't been cooking very much lately. I actually haven't been eating very much lately. Sometimes when you go through stressful times, you just aren't hungry.

I've mostly been just eating breakfast lately and I try to insure some protein is in it. Either a protein powder shake or an omelette.

I found this little microwaveable omlette pan at Dollar Tree! While I don't usually like to use anything other than glass or paper products in the microwave, I really do like this little gadget.

Scramble an egg with a little salt, pepper and milk, a little chopped onion and maybe tomato or spinach and/or mushrooms and pour into one side of the pan and microwave for about 45 seconds. A few seconds more may be needed, depending on the amount of ingredients you use. Sprinkle with shredded cheese and fold it over to lock in the heat and melt the cheese. It's quick and easy!

Chicken Cabbage Rolls - 3 Day Chicken (day 2)

Take the chicken mixture out of the refrigerator and divide into 2 halves, placing one back in the refrigerator for day 3.

Chicken Cabbage Rolls

o Cabbage Leaves (appropriate to the number of rolls)
o 1/2 to 1 cup of rice, precooked (again, based on quantity of rolls)
o 1/2 teaspoon of ground cinnamon
o 1 14 oz can of tomatoes
o small can of tomato paste
o salt and pepper to taste

Layer the cabbage leaves in a microwaveble dish and cover. Microwave on high for 2 minutes and 30 seconds.  Mix the chicken with all other ingredients. The chicken should be shredded and cold.

Remove cabbage leaves from microwave and lay each one out individually. Add a spoonful of the chicken mixture close to the edge of the cabbage. Roll the cabbage leaf all the way to the opposite end and place back into the microwaveable dish. Once you have made the cabbage rolls and they are stacked in the dish, microwave them high for 3 minutes.

Turn the dish and microwave on high another 2 minutes. This is usually enough time if you have an 1100 watt microwave. If you feel any cold places under the cabbage rolls with your finger, then you should do another 2 minutes or so.

*You can also steam the cabbage leaves or boil them and heat the mixture in the microwave or on the stove by itself and then make the cabbage rolls. They can also go into the crockpot for 2 to 3 hours. I suppose it's a matter of preference.

I made a dozen and used 1/2 cup of rice for 6. The other 6 had no rice and a tablespoon of agave nectar instead of tomatoes (sweet versus tangy). You could also use duck sauce. I just didn't want the extra carbs contained in the rice, especially if I wanted more than one.


Please check back for day 3.

Italian-style White Fish Filets

2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 tablespoon chopped fresh parsley or dried
1 teaspoon Italian seasoning
1 teaspoon dried cilantro
1 1/2 cups of chicken broth
1 tablespoon corn starch
1/2 teaspoon each of salt and pepper (or to taste)
1 pound White fish filets (I used Cod)

*1/2 cup sliced black olives or mushrooms (or both, optional)

Directions

In a medium to large microwaveable, glass dish, add olive oil and onion and garlic. Cover and cook on high heat for 2 minutes. Stir in tomatoes, chicken broth, parsley, cilantro and Italian seasoning. Add the tablespoon of corn starch to just enough cold water to dissolve it and add to the sauce. Add the optional mushrooms or black olives. Stir well and add the fish fillets on top. Cover and cook on high for 2 more minutes. Turn fish and stir sauce. Cook another 2 minutes and stir. Check to see if fish is done. If not, cook 1 more minute and filets should be done (turned white) and sauce should be thickened. Serve over rice.

My husband hates cod, but he really liked this. I like my fish plain; fried, broiled, grilled or baked with lemon or tarter sauce on the side. I liked this too!

Maple Butternut Squash with Bacon

Ingredients:

2 lbs butternut squash, seeded, peeled and cut into inch cubes

1/2 pound of bacon (8 oz)

3/4 cup chopped onion

16 oz frozen kernel corn

1/4 cup maple syrup

2 tablespoons fresh chopped parsley

Process:

Place squash and onion in a large microwaveable dish with about 1/4 cup water and cover. Cook on high about 5 minutes or until almost tender. Set aside.

Place bacon on paper towels and cover with paper towels. Cook 1 minute for each slice. (i.e., 4 slices = 4 minutes)

Now, add corn to squash and onions and cook on high 3 to 4 minutes.

Season with sea salt and freshly ground pepper. Sprinkle with parsley and crumpled bacon.

Homemade Moon Pies

Microwave Plus Oven

As I was posting about the RC Cola Moon Pie Festival, I decided to post a moon pie recipe also. If you've never had one, you are truly in for a treat. (Recipe below)

You can learn more about the festival HERE

Moon Pies

Yield: About 18 double-decker moon pies

Prep Time: 1 hour 15 minutes | Bake Time: 30 minutes

For the Cookies:
8 ounces (1 cup) unsalted butter, at room temperature
¾ cup light brown sugar
1 egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon salt

For the Marshmallow Filling:
2 egg whites
Pinch cream of tartar
Pinch salt
2/3 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar, sifted

For the Chocolate Coating:
12 ounces semisweet chocolate
¼ cup vegetable oil

1. To Make the Cookies: With a mixer on medium speed, beat the butter until creamy, about 3 minutes. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, add the egg and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour and the salt, and mix just until a soft dough forms. Divide the dough in two, shape into disks, wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Preheat the oven to 350 degrees F. Line at least two baking sheets with parchment paper or a silicone baking mat; set aside. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. Using a 2½-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about ½ an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes.

3. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.

4. To Make the Marshmallow Filling: Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and the salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume. Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 to 235 degrees F on a candy thermometer (thread ball stage). Slowly drizzle the hot corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla extract and the powdered sugar.

5. Using either a pastry bag or a spoon, mound about 1½ tablespoons of marshmallow filling into the center of a cookie. Top with another cookie and press lightly to spread the marshmallow to the edges. Add another mound on top of the second cookie, and top with another cookie, again pressing slightly to spread the filling to the edges. Repeat with the rest of the cookies.

6. To Make the Chocolate Coating: Using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process). Store in an airtight container at room temperature.

Recipe obtained from foodandwine.com and browneyedbaker.com

Scrambled Eggs

I was really in a hurry this morning and, as usual, I was running late. It occurred to me that I had no supper last night. What can I do that will be done right now (besides cereal). Scrambled eggs!!!!

Put the egg(s) in a glass microwaveable bowl. Add a little milk or cream or sour cream and salt and pepper.

Scramble with a fork.

Place in microwave and cover. Cook for 30 seconds. Stir. Cook for another 30 seconds. If not done to your liking then cook only 15 seconds at time after the first two cycles. (30, 30 & 15 is all I needed).



When eggs are done, sprinkle with some shredded cheese for extra flavor.

It's fast and easy!

Stuffed Pepper

Ingredients

1 Large Bell Pepper
3.5 oz of ground beef
1/4 teaspoon ground cloves
1 tablespoon bragg liquid aminos
1/4 cup chopped onion
1/4 teaspoon garlic salt
1/4 cup chopped tomatoes

Instructions:

Cook ground beef and onion in microwaveable glass container for 2 minutes. Chop with spatula and cook for one more minute. Drain liquid. Add all other ingredients.

Cut the top off a bell pepper (any color) and scrape out seeds and core; add filling.

Microwave on high for 3 and 1/2 minutes. Cook in 30 seconds to one minute intervals until desired tenderness is achieved.

*Placing a glass lid or bowl over pepper results in a moister and more evenly cooked pepper.

**If you choose the cut the pepper in half to make 2 stuffed peppers, double all ingredients, including ground beef.

Sprinkle with parmesan or cheddar cheese or bread crumbs for added flavor.

These are more filling than you might think. I served mine with a slice of cantelope and a biscotte and it was more than enough.

Ring Salmon Loaf

Ring Salmon Loaf

1 can (440 g or 15 1/2 oz) salmon*
125 ml (1/2 cup) croutons
125 ml (1/2 cup) chopped celery
50 ml (1/4 cup) chopped green pepper
25 ml (2 Tbsp) finely chopped onion
Dash salt and pepper
2 ml (1/2 tsp) grated lemon rind
15 ml (1 Tbsp) lemon juice
2 eggs slightly beaten
50 ml (1/4 cup) sour cream

Drain salmon, crush bones and break salmon in chunks. Mix with remaining ingredients. Press in a greased microwave ring mold or a round casserole with a small glass in the center. Cover and microwave at MEDIUM-8 to 10 min. Let stand covered 2 min. Makes 4 servings.
*or 2 cans 213 g (7 1/2 oz) each salmon

Recipe by Fish for Food



Here's another version:

Salmon Ring w/Cheese Sauce

Salmon Filling:
1 egg
14 oz. salmon, cooked
1/2 cup onion
1/2 cup snipped parsley
1 tsp. celery salt (or one stalk of celery)
1/2 tsp. pepper

Biscuit Dough:
2 cups bisquick
1/2 cup water

Cheese Sauce:
3T butter
1/3 cup flour
1 cup milk
1 cup shredded cheese

Heat oven to 375. Beat egg slightly. Set 2 T. aside of egg. (Good luck!) Stir salmon, onion, cheese, parsley, celery, salt and paper into remaining egg to create filling. Mix bisquick and water into dough. Roll biscuit dough into rectangle that is 10 by 15 inches. (Make sure it is very floured on the surface you do this on because if the dough sticks when you're rolling it up it's welcome to Screwedville). Spread salmon filling on dough. Roll up beginning at long side. Shape into ring on greased baking sheet. Pinch ends together. Make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side to show filling. Brush top w/reserved egg. Bake 25-30 minutes. While it's baking, melt butter and flour in saucepan, adding milk when hot and whisking as it thickens. Add melted cheese and whisk more. Serve on top of salmon ring.

I found this one on Momma Tia's blog

Quick Cheese Sauce

2 Tbsp butter
2 Tbsp flour
2 tsp chicken broth concentrate or bouillon
1 cup milk
1/4 tsp salt
1/2 cup grated medium cheddar cheese

Melt butter; blend in flour. Add chicken broth, milk and salt. Cover and microwave at HIGH-3 min. Stir occasionally. Let stand covered 1 min. Add cheese and stir until melted. Makes 6 servings.

From The Freezer To The Microwave - Tomato-Vegetable Soup and Clam Chowder

I crave soup from time-to-time, especially in the spring and fall. I love this old book, so I share some of it occasionally. This book is from the time microwaves first came out by a company that is now out of business. It's easy to take the information and update the processes ourselves. I like this book because when I make food, especially soup, I like to make a lot and freeze it for later meals. To read this more clearly, left click and the left click again.

Taffy Baked Apples

1/3 cup sugar
1/3 cup water
1/4 cup molasses
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon grown nutmeg
Dash ground cloves
Dash ground ginger
4 medium cooking apples


In small bowl combine sugar, water, molasses, lemon juice, ground cinnamon, ground nutmeg, ground nutmeg, ground cloves, and ground ginger. Remove cores from apples; peel strip from top of each apple. (You may also slice the apples, if you prefer). In an 8-inch glass pie plate, place the apples top-side down. Pour molasses mixture over apples. Microwave, uncovered, for 4 minutes. Turn apples, top-side up, and rearrange. Cook until apples are tender, about 4 minutes more. Cool slightly before serving. Makes 4 servings.

Peppermint Bark: Updated 12/23/10

Very good candy that makes a great gift!

What you need:

    * 8 ounces high-quality semisweet chocolate, broken into pieces
    * 2 teaspoons canola oil, divided
    * 1/2 teaspoon peppermint extract, divided
    * 8 ounces high-quality white chocolate, broken into pieces
    * 25 peppermint candies, crushed

What you do:

   1. Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
   2. Place the semisweet chocolate and 1 teaspoon of the canola oil in a microwaveable dish and microwaved on high for 1 minute, stirred, and microwaved for 1 more minute. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
   3. Place the white chocolate and the remaining 1 teaspoon canola oil in in the microwave, melt 1 minute, then stir and melt 1 more minute (as in step 1 above). When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

Break it carefully so as not to separate the layers. You can hold it against the kitchen counter and apply pressure to break it into large chunks. If you want smaller chunks, you might want to consider using a hammer and and an ice pick or clean screw driver.

For gift giving she made these in individual mini cupcake liners, so she doesn't have to break them. Here's how they turned out.

Christmas Wreath Cookies

My daughter made these for her boys. They're very good.

 Ingredients
    * 1/2 cup butter
    * 4 cups miniature marshmallows
    * 1 teaspoon green food coloring
    * 1/2 teaspoon almond extract
    * 1/2 teaspoon vanilla extract
    * 4 cups cornflakes cereal
    * 1 (2.25 ounce) package cinnamon red hot candies

Directions

   1. Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir. (This can be done in a double boiler.)

   2. Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonfuls onto greased wax paper. Decorate with 3 red hots each.

   3. When cool, place on lightly greased serving tray with lightly greased fingers.

Makes 3 dozen cookies.

Another Meatloaf

Yet, another meatloaf. The reason. I'm not a big meatloaf fan and my family is, so I continue to try to find a recipe that's more than just okay to me. It's funny because my family likes each one I make. It's me who has the "just okay" syndrome. Here is my latest attempt.


1 pound of ground beef (or ground chuck, it makes a little better loaf with less fat to drain off)
1 beaten egg
1 cup oatmeal, quick cook
2 tablespoons Worcester sauce (or barbecue or tomato paste.)
1/8 teaspoon salt, only if you don't use the Worcester, it already has enough to suit most palates.
1 tablespoon ground ginger (optional)
1/3 cup water
1 tablespoon Milk
1 pkg. dry onion soup, Lipton's or equivalent
1 teaspoon olive oil (for texture and moistness)

topping: 1/4 cup ketchup, 1 teaspoon worcestershire and 1 tablespoon of honey or maple syrup.
 

Soak the onion soup and oatmeal in water (also add the milk) until thoroughly moistened (about 30 minutes). This is important otherwise you may endup with a loaf that is too soft and falling apart (like mine) after removal from the pan. Then combine the egg with the Worcester sauce and mix well before adding the rest of the ingredients and finally the meat.

Blend everything together with your hands until thoroughly mixed. Take your time. It's the key to a really great meat loaf. I can always tell by my family's reaction whether or not I spent enough time blending the ingredients.

Put in a microwave safe glass loaf pan. Smash it down until it's level. Put in microwave and cook on full power for 3 minutes. Then reduce power to 40 % and cook for another 10 minutes. Drain loaf at this point, if needed, and add topping. Microwave on 50% power for the last 10 minutes. My microwave is 1100 watts. It's important to use no more than half power to get an even cook all through the loaf.

This one was pretty good, but I'm on a mission. . .To make a meatloaf that is more than just "okay" or "pretty good". I'm sure I will be posting more.

Apple Cider Crisp

 6 small apples, pared and cut into thin slices

1 c. brown sugar

2 tbsp. apple cider

1 c. uncooked rolled oats

1 c. walnuts, chopped

Instructions

Pour brown sugar and cider over sliced apples. Sprinkle rolled oats over top and fold in well. Put microwave oven on high for 5 minutes, then fold in walnuts and serve warm or chilled.

Potato Casserole

Ingredients:

1 1/4 lbs. Yukon Gold potatoes, very thinly sliced
1 cup quartered and thinly sliced onion
1 cup shredded reduced-fat sharp Cheddar cheese
1/2 teaspoon Italian herb seasoning
1/2 cup stock or reduced-sodium broth
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic salt

Process:

Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place 1/3 of the potatoes and 1/2 of the onions on the bottom of the dish and sprinkle with 1/3 the cheese and 1/2 the herbs. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese. Stir together stock, Dijon and garlic salt and pour over the potatoes. Cover with plastic wrap and microwave on HIGH for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and serve. Makes 6 servings.

This is a "Healthy Potato" recipe

Meatloaf

   
    * 1 Tbsp. olive oil
    * 1/3 cup minced onion
    * 3 Tbsp. quick cooking oats
    * 8 oz. can tomato sauce
    * 1/2 tsp. dried thyme leaves
    * 1/4 tsp. dried marjoram leaves
    * 1/4 tsp. garlic salt
    * dash white pepper
    * 1 egg
    * 1 lb. ground chuck
    * 1 Tbsp. prepared mustard
    * 1 Tbsp. brown sugar
    * 1 Tbsp. Worcestershire sauce

Preparation:
In small microwave-safe bowl, combine oil, onion, and garlic; cook 3-4 minutes on high until soft. Combine with oats, half the tomato sauce, thyme, marjoram, garlic salt, pepper, and egg in a large bowl. Mix in meat with your hands. Gently shape into a 8x4" loaf.

Place into a 9x5" glass loaf pan, making sure the meat mixture doesn't touch the sides of the pan. Cover pan with microwave safe waxed paper. Microwave at high power for 5 minutes, then carefully siphon off the juices using a turkey baster.

Combine brown sugar, Worcestershire sauce and mustard with remaining tomato sauce. Spoon this mixture over the meat loaf, making sure to evenly coat top and sides. Return pan to oven, rotating one half turn. Cover pan with microwave safe waxed paper and cook at 50% for 15 to 20 minutes or until an instant read meat thermometer inserted in the center of the loaf registers 160 degrees. Cover with foil and let stand 5 minutes on a solid surface before serving. The meat loaf temperature rises during standing time. Serves about 6.

Chicken and Dumplings

Crockpot Chicken and Dumplings

Ingredients


* 2 skinless, boneless chicken breasts
* 1 can cream of chicken soup
* 1/2 Diced Onion
* 1 package or can refrigerated biscuit dough, torn into pieces  or use bisquick according to package directions
* 1 teaspoon parsley flakes
* 1/2 teaspoon Old Bay Seasoning for Poultry, Seafood,  Salads and Meats


Directions


1. Place the soup, then the frozen chicken breasts into the crockpot. Next put the onion, parsley flakes and Old Bay Seasoning. Pour 1 soup can of water over all.


2. Place cover on the crockpot and cook on high 4 to 6 hours. When chicken is almost done, tear the biscuit dough into pieces and add to crockpot. If using bisquick, drop small spoonfuls into the crockpot. Cook until dough is no longer raw at the center.


This is a basic recipe. By adding carrots, celery, potatoes, peas, etc., you can create a complete meal without the necessity of sides. However, you end up with more of a chicken pot pie dish rather than the traditional chicken and dumplings.


This recipe is for 2 to 4 people. If you need a larger amount, double everything.

                                                                                                     

Microwave Chicken and Dumplings

Ingredients


* 2 skinless, boneless chicken breasts
* 1 can cream of chicken soup
* 1/2 Diced Onion
* 1 package or can refrigerated biscuit dough, torn into pieces  or use Bisquick according to package directions
* 1 teaspoon parsley flakes
* 1/2 teaspoon Old Bay Seasoning for Poultry, Seafood, Salads and Meats


Directions


1. Place the soup, then the frozen chicken breasts into the crockpot. Next put the onion, parsley flakes and Old Bay Seasoning. Pour 1 soup can of water over all.


2. Place cover on the crockpot and cook on high 4 to 6 hours. When chicken is almost done, tear the biscuit dough into pieces and add to crockpot. If using bisquick, drop small spoonfuls into the crockpot. Cook until dough is no longer raw at the center.


This is a basic recipe. By adding carrots, celery, potatoes, peas, etc., you can create a complete meal without the necessity of sides. However, you end up with more of a chicken pot pie dish rather than the traditional chicken and dumplings.


This recipe is for 2 to 4 people. If you need a larger amount, double everything.

Crab Stuffed Tilapia

 

 * 4 tablespoons melted butter butter
 * 1 teaspoon olive oil
 * 2 tablespoons apple cider vinegar (optional)
 * 2 to 4 tilapia fillets
 * 1 can drained and flaked crab meat
 * 1 small onion
 * 1/2 cup seasoned bread crumbs

Drizzle the olive oil in the bottom of a microwave safe dish.

Slice the tilapia in a V shape from middle to one end and arrange into the microwave safe dish as one layer (fish pulled slightly apart at cut).

Drizzle vinegar over fish.

Chop onion very finely and combine with melted butter, bread crumbs and crab meat.

Spoon a medium size heap of crab mixture into the V of the fish. Microwave on high for 2 minutes. Let stand for 1. Turn stuffed filets over with a spatula and cook on high for another 2 minutes.

Serve with lemon wedges.