Black and Blue Burgers

1 1/2 lb. ground beef
1 carton crumbled blue cheese
2 T blackening seasoning, plus 1 T
3 T thinly sliced green onion

Combine all ingredients in bowl and pat out. Sprinkle patties with extra seasoning. This will make 4-5 burgers.

I like to top the burger with coleslaw on toasted buns.

Fresh Corn Casserole

4 ears fresh corn
1/4 c. red bell pepper, chopped
olive oil
1 jalapeno, chopped finely
2 T flour
1 T butter, cut into small pieces
1/2 c. milk
1 egg
salt and pepper to taste

Saute red bell pepper with olive oil in small skillet for a few minutes. Use sharp knife to scrape kernels off cob in big bowl. Once all kernels are scraped, use back side of knife to scrape all corn juice into bowl. (Can be kinda messy!) Sprinkle flour onto corn and stir. Stir in rest of ingredients, then bake in small, greased casserole dish for about 30 minutes on 400 degrees.

Squash Casserole

4 medium yellow squash, sliced thin
1/2 onion, chopped
1/2 red bell pepper, chopped
olive oil
1 c. cheddar cheese
1/2 c. sour cream
1/2 sleeve whole wheat Ritz crackers or breadcrumbs
salt and pepper to taste

Saute squash, onion, and bell pepper in skillet with olive oil until the squash is a bit squishy. Mix all ingredients in big bowl. Transfer to greased baking dish and bake at 375 degrees for about 25-30 minutes.

Kickin' Chicken with Pineapple Mango Salsa

4 chicken breasts
2 T Weber's Kickin' Chicken seasoning

1/2 c. finely chopped pineapple
1/2 c. finely chopped mango
3 T finely chopped red bell pepper
3 T finely chopped red onion
2 finely chopped and seeded jalapenos
2 T chopped cilantro
juice of 1 lime

Season chicken and cook in skillet or grill.

Mix all ingredients of salsa and let chill for 30 minutes in refrigerator.

Fish Tacos with Coleslaw

To make 8 tacos:

4 tilapia fillets
2 T blackening seasoning
1 tsp salt
1/2 tsp cayenne pepper
2 T olive oil
2 T butter
corn tortillas
1 c. sour cream
juice of 1 lime
black beans (optional)
Mexican rice (optional)

Sweet Coleslaw:
bag of coleslaw
1/4 c. chopped cilantro
1 c. coleslaw dressing
2 T honey
1 T lime juice

Heat a few tablespoons of butter and oil in skillet. Cut tilapia fillets in strips to fit in tortillas. Mix blackening seasoning, salt, and cayenne in small bowl. Coat fish with seasoning. Cook fish in skillet for about 5 minutes, turning sides.

Mix all ingredients for coleslaw and let chill in refrigerator until ready to use.

Mix together sour cream and lime juice and let chill in refrigerator until ready to use.

Heat tortillas in microwave. Spoon some black beans and rice in tortilla first, then fish, then sour cream mixture, then top with coleslaw. Enjoy!

Italian Stuffed Bell Peppers

Sorry the picture is sideways! Can't turn it! You get the picture though! :)


I like to double the meat mixture and freeze it so that when I want to make it again, all I have to do is buy the bell peppers.

4 bell peppers- your favorite color!
1 lb. ground beef
2 cloves garlic, minced
1/2 onion, chopped
2 c. shredded mozzerella cheese
12 cherry tomatoes, halved
2 T parsley, minced
salt and pepper to taste
1 c. beef broth
1 can stewed or diced tomatoes

Cut top off of each pepper and dig out the insides and seeds until hollow. Brown ground beef in skillet until no longer pink. Drain grease. In big bowl, add and stir together ground beef, onion, garlic, mozzerella cheese, tomatoes, parsley, and salt and pepper to taste. Fill each bell pepper with meat mixture. Place bell peppers down in crockpot. Pour beef broth and then tomatoes over bell peppers. Let cook on LOW for 5 hours.

No Bake Oatmeal Cookies

1 stick butter
2 c. sugar
1/2 c. milk
4 T cocoa
1/2 c. peanut butter (optional)
1 tsp vanilla
3 c. instant oatmeal

In small saucepan, bring butter, sugar, milk, and cocoa to a boil. When it is comes to a boil, turn off heat and add peanut butter and vanilla until the pb melts and is incorporated. In bowl with the 3 c. oatmeal, pour in chocolate mixture and stir. Put spoonfuls of the cookie batter on wax paper and let cool. You can even put it in refrigerator to cool faster. No baking required!

Chicken and Vegetable Pasta

One of those dishes that you make with whatever you have in your kitchen. Mix and match veggies in this pasta with whatever you have on hand. This is what I made for dinner tonight and it came out yummy!

1 box of your favorite short pasta (I used whole grain penne)
2 chicken breasts, cubed
salt, pepper, and Italian seasoning
2 T olive oil
12 cherry tomatoes, halved
1 zucchini, halved, then cut into thin strips
2 cloves garlic, minced
1 c. spinach leaves, shredded
4 oz. goat cheese
garlic salt and red pepper flakes, season to taste

Cook pasta according to directions on box. In skillet, heat a little olive oil then add chicken. Sprinkle chicken with salt, pepper, and Italian seasoning. When chicken is no longer pink on inside, take out of pan until a little later. In same skillet, heat a little more olive oil. Add zucchini, garlic, and tomatoes on medium heat. Saute for about 5 minutes. Add chicken and drained pasta into skillet and toss. Turn heat off then toss in spinach leaves until they wilt. Add in goat cheese until creamy and season with garlic salt and red pepper flakes.

Ratatouille

Why did I make ratatouille?? 2 inspirations: 1) I went shopping in my mother-in-laws garden yesterday and wanted to make sure I used the veggies! 2) I got a mandolin at Target today and really wanted to use it (and it sure did come in handy with this recipe)!

1 zucchini
1 yellow squash
1/2 onion
1 green bell pepper
4 roma tomatoes
1/4 c. olive oil
1/2 c. shredded Parmesan cheese
1/8 tsp each of salt, dried parsley, rosemary, and thyme

Using a mandolin on the thinnest slicer- mine was at 1/8 in.- slice the zucchini, squash, onion, bell pepper, and tomatoes. Lay all the veggies on paper towels and sprinkle with salt. (This will help draw some of the moisture out of the veggies.) Let sit for a little while and pat dry. You will be surprised how much water are in the veggies. Pour olive oil over bottom of dish, then lay out half of the tomatoes on bottom of dish. Layer half of the bell pepper and onion on top of this. Sprinkle a third of the cheese and spices. Layer zucchini and squash next, then repeat with more onion and bell pepper, then cheese and spices, and so on until you have used all your ingredients. Lay rest of tomatoes on top with rest of cheese and spices. Drizzle top with olive oil. Bake at 375 degrees for about 25-30 minutes.

Spinach Casserole

2 pkg frozen spinach, thawed and drained
1 16 oz. carton cottage cheese
2 (2 c.) packages shredded 4-cheese blend
6 eggs
1 stick butter, melted
4-6 T flour

Preheat oven to 400 degrees. Mix all ingredients in a big bowl. Spread in a 9 x 13 greased casserole pan. Bake for about 30-35 minutes in oven. Let sit for about 5 minutes before serving.

Elfo Pasta

Our version of Grisantis Elfo Pasta. Delicious!

1 pkg whole grain fettuccine
2 sticks butter
2 cloves garlic, minced
1 can sliced mushrooms
1 can black sliced olives
1 pound shrimp
Spices: salt, garlic salt, and Italian seasoning, and maybe some red pepper flakes for a little heat

Cook pasta according to package directions in salted water. In large skillet, melt butter. When butter has melted, add garlic. A few minutes later add the mushrooms and olives. Cook for a few minutes, then add shrimp. Cook shrimp only until they turn pink (about 4 minutes). Do not overcook shrimp. Drain pasta then toss butter mixture into pasta. Season as you wish.

I like to serve with Spinach Casserole and garlic bread!

The "New" Rotel

1 roll sausage
1 pkg cream cheese
1 can Rotel

Brown sausage in skillet. Remove onto paper towels when done to get some grease off. In hot skillet, melt cream cheese and add can of Rotel (juice and all). Add sausage back in and stir together until all have melded together. Serve with tortilla chips.

Cilantro Lime Butter for Corn on the Cob

Smear all over grilled corn!! Yum!

1 stick butter, softened
1/4 c. cilantro, chopped finely
zest and juice of 1 lime
1/4 tsp cayenne pepper
1/4 tsp salt

Blend all in food processor or just mash all together with rubber spatula. Rub on corn before or after grilling or chill in plastic wrap for a few hours in refrigerator until ready to use.