Pepper Stromboli

This last week we had an experimental vegetarian week. I counts for my "cook with something you have never cooked with before" goal, by the way.  It is so easy for me to make, and eat vegetarian, and this week was to prove to Daniel that vegetarian can be "good." You know what? He didn't complain...but I don't think either of us will ever give up meat. We had a lot of good recipes, but I think this one was my favorite. It's delicious!

Pepper Stromboli

    3 medium  red, yellow, and/or green sweet peppers, chopped (3 cups)
    1 tablespoon  minced garlic (6 cloves)
    1 tablespoon  butter
    1/4 to 1/2 teaspoon  crushed red pepper
    3/4 cup  shredded mozzarella cheese (3 oz.)
    1/2 cup  ricotta cheese
    2 tablespoons  snipped fresh basil
    1 10-ounce package  refrigerated pizza dough (I just made my own)
    1   egg, slightly beaten

Directions

Preheat oven to 400 degree F. Line a large baking sheet with foil or parchment paper; grease foil and set aside. In a large skillet cook sweet peppers and garlic in hot butter over medium heat about 5 minutes or until tender, stirring occasionally. Stir in the crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; set aside to cool slightly.

In a medium bowl stir together the mozzarella, ricotta, and basil. Stir pepper mixture into cheese mixture until well combined; set aside. On a lightly floured surface roll out pizza dough to a 16x10-inch rectangle. Cut into two 8x10-inch rectangles. Spoon half of the pepper mixture along one of the long sides of one dough rectangle, leaving a 1-inch border along the long side and a 1/2-inch border along the short sides. Spread pepper mixture to a width of about 3 inches. Fold one long side over the pepper mixture. Seal seam and ends, tucking seam under the loaf. Carefully place on prepared baking sheet. Repeat with remaining dough and filling.

With a sharp knife cut 4 diagonal slits in the top of each loaf. Brush loaves with egg. Bake for 15 to 18 minutes or until golden brown. Let stand 10 minutes. Slice each in half and serve warm. Makes 4 servings.

Salmon with Polenta

We absolutely loved this dish! It made us feel so authentic! ;) 

Salmon with Polenta

2 celery ribs, chopped
2 med. onion, chopped
2 Tbs. olive oil, divided
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/4 c. minced fresh parsley
1 1/2 tsp salt, divided
1 tsp. Italian seasoning
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. pepper
6 c. water
2 c. cornmeal
1/4 c. all-purpose flour
6 salmon fillets (I used tilapia)

In a dutch oven, saute celery and onion in 1 Tbs. oil until tender. Add the tomatoes, tomato sauce, parsley, 1/2 tsp. salt, Italian seasoning, thyme, basil and pepper. Cover and simmer for 1 hour, stirring occasionally.

In a large heavy saucepan, bring water to a boil. Reduce heat to a gently boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 mins. or until polenta is thickened and pulls away cleanly from the sides of the pan

Place flour in a large shallow bowl, coat salmon on both sides. In a large skillet, brown salmon in remaining oil. Transfer salmon to tomato mixture; cook, uncovered, for 3-5 mins or until fish flakes easily with a fork. Serve salmon and sauce with polenta.

Source: Taste of Home

Chicken and Ham Tetrazzini

This is a delicious recipe that I found in a Cookbook that my mom gave me. We love it! I usually half this recipe. It makes a lot!

This picture isn't very good quality...sorry. :)

Chicken and Ham Tetrazzini
1 pkg spaghetti noodles
2 T salad oil (I use vegetable oil)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 1/2 cup milk
4 cups of cooked chicken
1 cup cooked ham
1/2 cup green pepper, chopped
1 cup black olives, halved
1 cup Parmesan cheese, grated

Cook noodles until tender; drain. Then pour oil over and toss. In each of 2 un-greased 9x13 pans. Mix 1 can of mushroom soup, chicken soup and 3/4 cup milk. Stir in 1/2 meats, spaghetti, green pepper and olives. Sprinkle 1/2 cheese over each casserole. Bake uncovered at 375* F degrees for 40 minutes. Stir often to keep moist.

Skillet Bow Tie Lasagna

I got this recipe from my Taste of Home cookbook. It was SO good, and super easy. It is a new family favorite.

Skillet Bow Tie Lasagna
1 lb ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 cups water
1 can (14 1/2 oz) diced tomatoes
1 can (6 oz) tomato paste
1 T. dried parsley
2 t. dried oregano
1 t. salt
2 1/2 cups uncooked bow tie pasta
3/4 c. small-curd cottage cheese
1/4 c. grated Parmesan cheese

In a large skillet, cook beef, onion, and garlic over med. heat until beef is no longer pink. Drain. Add the tomatoes, water, tomato paste, parsley, oregano, and salt. Mix well. Stir in pasta. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until pasta is tender. Stir once. Combine cheeses, drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes. Enjoy!

Makes 4 servings

Stephen's Penne Pasta

We tried this recipe from Daniel's brother Stephen. It is yummy! I would have liked it just a little spicier, but it was still delicious!

Penne Pasta with Smoked Ham & Pepper Cream Sauce
1/4- ½ lb. Smoked ham, cubed
1 T extra virgin olive oil
1 small red and 1 small yellow bell pepper, seeded and chopped
2 fresh jalapeno peppers, seeded and minced (so they won’t be spicy; also, wear gloves)
salt and pepper to taste
2 cups chicken broth
1 ½ cups heavy cream
1 lb. Penne pasta, cooked and still hot
Parmesan cheese, grated

The sauce takes a long time so start it first and do the rest while it’s reducing. Reduce chicken broth in pan to 1/3 cup. Add heavy cream and reduce over high heat till desired sauce consistency. While all that is going on, saute ham in olive oil, over medium heat, till slightly golden. Do not brown. Remove ham from pan; saute red and yellow peppers for a minute. Add jalapenos, salt and pepper, and saute till peppers are softened (2-3 minutes). Remove peppers. When sauce is thick enough, taste for salt and pepper; then add the ham and peppers.
Meanwhile, in large pot bring 4 quarts water to rolling boil. Add 1 T salt. Add penne pasta. Stir to separate. Cook till al dente; drain.
Place hot pasta in large bowl. Pour ham/pepper sauce over it. Toss well, sprinkle with Parmesan cheese, and serve immediately.

Mom's Lemon Linguine

Tomato mixture:
2-4 c. chopped tomatoes
2-4 fresh basil leaves chopped(I used extra dried basil and it was fine)
2 Tbs. dried basil
2 Tbs. dried parsley
2-4 cloves garlic, minced
4 Tbs. olive oil
Juice of two lemons.

Butter Cream sauce:
4 Tbs. butter
1 c. cream
juice of 2 lemons
lemon zest

Mix tomato mixture and let sit at room temp. while preparing butter cream sauce. Melt butter and mix in cream. Bring to a boil. Slowly add lemon juice and zest stirring constantly. Cook on med heat until reduced by half. Cook Linguine, drain and add butter sauce. Top pasta with tomato sauce, grilled chicken, and fresh Parmesan cheese.

Savory Cheese Bread

I got this recipe for a cooking class that I took. It is super easy, but tastes amazing! Have fun experimenting.

1/2 c. mozzarella cheese
1/4 c. mayonnaise
one herb of your choice, to taste or about 1/2 tsp.
one spice of your choice, to taste or about 1/2 tsp.
1 16oz loaf of french bread, cut in half
1/3 c. Parmesan cheese

In mixing bowl combine mozzarella cheese, mayo, and the herb and spice of your choice. Mix well. Spread the mixture onto both sides of french bread. Sprinkle with parmesan cheese. Broil the bread until lightly browned, about 2 minutes. Slice bread for eating.

Serves about 20

I usually do an Italian theme on this bread, but you could do whatever you want!