Chicken with Olives and Stuffed Roasted Bell Peppers is a perfect week night meal or company fare. Moist chicken along with fresh mozzarella stuffed peppers, olives and drizzled with red pepper oil. Since I had fresh mozzarella in the refrigerator and had just picked up a bag of small sweet peppers, I decided to combine the two, toss in some olives and my what a sweet dinner it was. A feast for the eyes and well as a delicious feast with every bit I hope you will agree.
Baked Chicken with Olives and Roasted Stuffed Peppers
- 12 small assorted bell peppers/various colors (I used the mini sweet peppers)
- 6 - 8 boneless skinless chicken thighs
- olive oil
- salt and pepper
- fresh mozzarella cheese
- 1/2 cup assorted sliced olives
- 1/8 teaspoon crushed red pepper flakes
- 2 cups fresh spinach leaves
- Line a sheet pan with foil. Heat broiler to high heat. Place peppers on pan, broil 8 - 10 minutes until all sides of the peppers are charred, turn frequently. Remove from oven, wrap peppers in foil for 10 minutes. Remove peppers, slice one side of each pepper, open peppers and scrape out seeds. Set peppers aside.
- Preheat oven to 375 degrees. Place chicken thighs on a baking sheet, drizzle with olive oil and salt and pepper. Bake chicken for 40 minutes. While the chicken is baking, combine 2 tablespoons of olive oil and crushed red pepper flakes in a small bowl, set aside. Slice mozzarella cheese into 1/4 inch slices, cut to approximate size of 1/2 of each pepper, place one piece in each pepper and fold over remaining half of pepper.
- When the chicken has baked for 40 minutes, remove pan from oven, place stuffed peppers on baking sheet, return to oven for 3 - 5 minutes or until the cheese is beginning to melt in each pepper.
- Line a serving plate with the spinach leaves. Remove chicken and stuffed peppers from the oven. Place on the bed of spinach. Top the chicken and stuffed peppers with the assorted sliced olives. Drizzle the red pepper infused oil over the entire dish. Serve.
Who doesn’t love a great rack of fall-off the bones BBQ’d ribs in the summer time? We certainly do! I found years ago that by baking the ribs first and then grilling them, you get fall of the bone tenderness without the 3 hours of tending to the grill. I usually rub the ribs with a dry rub or concoct a BBQ sauce to baste the ribs. This time, I used a terrific new find – Hudson Sauce. Their spicy marinade is unbelievably delicious and made this rib preparation even easier. I marinated the ribs in their Spicy Marinade. Then followed the method I have always used for ribs. Bake the ribs in the oven first, them finish on the grill. I even brushed the ribs with some of the marinade during the last few minutes of cooking. Finger lickin’ good with a bit of heat and oh so easy!
Marinated Ribs Ribs just taken off the grill
Baked then Grilled Ribs
- Baby back or spareribs
- BBQ sauce or dry rub
- Remove ribs from package, place in large ziplock bag or place in glass baking dish. Marinate in sauce or dry rub of your choice. Refrigerate 6 hours or overnight.
- Preheat oven to 325 degrees. Remove ribs from marinade and place on foil lined baking sheet. Cover ribs with additional foil and seal edges. Bake 2 hours at 325 degrees. Prepare grill - medium low heat. Place ribs on grill and cook an additional hour or until ribs are tender. Serve with additional sauce.
This week has been a week of farmers market finds. I purchased 7 oz. of fresh Burrata Cheese from a local cheese company, assorted heirloom cherry tomatoes and fresh basil. Burrata is a fresh Italian cheese; basically a ball formed from Mozzarella filled with fresh cheese and/or cream. When you cut it open, the wonderful creamy center flows out. I think you will agree this is a wonderful concoction of pasta, tomatoes, sausage, and fresh burrata.
Rigatoni with Fresh Burrata
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 8 oz. hot Italian sausage (I used chicken sausage, however you can use pork or turkey sausage)
- 14 oz. can crushed tomatoes
- 8 oz. fresh sliced mushrooms
- 1 1/2 cup cherry tomatoes, halved
- 2 tablespoons minced fresh basil leaves
- 8 oz. rigatoni
- 7 oz. fresh burrata cheese, let sit at room temperature while preparing sauce.
- salt and pepper, to taste
- In a medium dutch oven, over medium heat, heat olive oil. Add garlic and cook until just fragrant (do not brown). Add Italian sausage and cook until no longer pink. Add crushed tomatoes, mushrooms and 1 cup cherry tomatoes. Reduce heat to medium low and cover. Cook for 20 minutes, stirring occasionally. Cook rigatoni al dente and drain. Add to sauce, stir. Stir in basil leaves, remaining 1/2 cup of tomatoes, and salt and pepper. Stir until heated through. Top with burrata cheese, serve.
The days are so hot, I decided it was time to utilize the grill. I purchased orange roughy at the store along with assorted peppers. I wrapped it in foil along with lemon juice, butter and spices. In twenty minutes, dinner was ready in one packet. It was the perfect summer dinner, you certainly could substitute any fish; just adjust the cooking time according to thickness of the fish. Entertaining? – serve each guest one packet to reveal the contents at their place setting.
Grilled Fish with Peppers
- 4 orange roughy fillets
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 4 tablespoons fresh lemon juice
- 1/2 cup melted butter
- 2 teaspoons salt
- 2 teaspoons paprika
- Freshly ground pepper, to taste
- Lightly grease 4 pieces of heavy duty foil. Place one fillet in each, top with peppers and onion. Combine remaining ingredients and pour evenly over the four fillets. Wrap each fillet into a package, with seams securely sealed. Place foil packets on the grill over medium heat. Cook for 20 - 30 minutes. Cooking time will vary depending on thickness of fillets.
I am always trying new ways to grill pork tenderloins. This time I basted the tenderloins while grilling with an orange glaze. The tenderloins are moist and delicious with a hint of orange. Perfect to serve with grilled vegetables on a beautiful summer night.
Orange Glazed Grilled Pork Tenderloin
- 1/2 cup orange marmalade
- 1/3 cup Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pork tenderloins - seasoned with salt and pepper prior to grilling
- Combine basting ingredients in a small bowl and mix well. Preheat grill. Place tenderloins on oiled rack away from direct heat. Grill covered until pork reaches 160 degrees - approximately 12 - 15 minutes. Turn pork frequently and baste with sauce each time you turn pork. When pork has reached 160 degrees, remove to a platter and cover loosely. Let stand for 10 minutes Carve into slices, serve.
I just love this time of year when you can fire-up the grill and have dinner on the porch. I think because we lived in Texas for five years; we have a fondness for a Texas favorite and one of our favorites, fajitas. In this fajita marinade, I combined a variety of ingredients that gives the perfect flavor combination for both steak and chicken. Marinate your meat early in the day and refrigerate for at least six hours. Then grill to your desired degree of doneness and serve with warm tortillas, and bowls of your favorite garnishes to make your favorite fajitas. Our favorite combination is grilled onions and peppers, sour cream, avocados, and salsa.
- 1 1/2 to 2 pounds skirt steak, flank steak or flat-iron steak or 6 chicken breast halves boned and skinned
- 1/4 cup vegetable oil
- juice of one lemon
- 2 tablespoons soy sauce
- 2 tablespoons chopped chives
- 1 clove garlic, minced
- 1 teaspoon celery seed
- 2 tablespoons pickled jalapeno juice and 5 - 6 pickled jalapeno slices
- 1 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Combine marinade ingredients and mix well. Place meat and marinade in a shallow dish. Cover and refrigerate for at least 6 hours, turn frequently. Drain liquid and grill until desired degree of doneness. Cut meat diagonally in thin slices. Serve with warm tortillas and bowls of garnishes.
This recipe is so easy it is almost embarrassing to post. Two ingredients and fantastic results. Now that is one great recipe! I usually use whatever BBQ sauce I happen to have in my pantry. However, this time, I used a wonderful Virginia product that I received. I used Shaffer’s Bold and Sassy Sauce. I always prefer to use locally made products in my recipes. Their sauce is a vinegar/red wine based sauce with molasses, coriander, cumin and other spices. It was a delicious addition to this easy recipe.
Unbelievably Easy Slow Cooker Pulled Pork
- 2 pork tenderloins or one beef brisket
- BBQ sauce
- Almost too easy to post - in your slow cooker, pour in 3/4 cup of your favorite BBQ sauce. Add your meat of choice. Drizzle with an additional 3/4 cup sauce. Cover and cook on low for 7 1/2 hours. Shred meat, return to sauce to keep warm. Serve.
For this recipe I took the basics from my favorite spinach artichoke dip and topped it with a mild whitefish. Oh my, what a wonderful combination. You can even make this ahead, up to six hours before serving, cover and refrigerate until ready to bake. I served this with focaccia bread and roasted carrots- need I tell you there were no leftovers? A truly wonderful combination.
- 2 mild whitefish fillets - Alaska pollock, catfish, grouper, haddock, Pacific cod, Pacific halibut, or Pacific rockfish
- 12 oz. frozen chopped spinach, cooked and pressed dry
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated parmesan cheese
- 1 14 oz. can quartered artichoke hearts, drained (optional)
- Additional grated parmesan for the top
- Fresh lemon juice
- Freshly grated pepper
- Cook and press dry the spinach. In a medium mixing bowl combine spinach, mayonnaise, sour cream, artichokes and 1/4 cup parmesan cheese. Mix well and put in a casserole dish. Top with fish fillet. Brush fish with lemon juice, pepper and top with additional cheese. Bake 350 - 20 - 25 minutes until fish flakes easily. I like to broil the fish for the last few minutes for a golden brown crust.
- You can easily double or triple this recipe. Bake as directed,
I have a few “go to” recipes that are quick and easy to prepare. This recipe is one of those that is always a favorite and ready to serve in a very little time. Toss aside that carryout menu – time to make these wonderful shrimp wraps. Excellent with a chilled Riesling.
- 12 small flour tortillas
- 6 tablespoons canola oil
- 1 pound shrimp, shelled and deveined
- 3 large eggs, beaten
- Salt and pepper, to taste
- 2 tablespoons fresh ginger, minced
- 1 clove of garlic, minced
- 3 oz. assorted sliced mushrooms
- 8 oz. packaged coleslaw mix
- Hoisin sauce - 2 tablespoons for shrimp and extra for serving
- Wrap tortillas in foil and warm in 200 degree oven.
- In a wok or skillet, over medium high heat, heat 1 tablespoon oil. When hot, add shrimp and stir fry until cooked, approx. 2 minutes. Remove the shrimp to a platter. Heat 2 additional tablespoons of oil, add eggs and salt and pepper, cook until and stir until large curds form. Scrap the eggs on to the platter with the shrimp. Add 2 tablespoons of oil to the wok, add garlic, ginger and mushrooms, stir until lightly browned, approx. 4 minutes. Add the remaining tablespoon of oil and add the coleslaw mix. Stir until wilted but still crunchy. This will take about 4 minutes. Return the shrimp and egg to the wok, add the 2 tablespoons of hoisin sauce. Stir fry until combined. Serve on warm tortillas with additional hoisin sauce.
This recipe is a quick to prepare recipe that is a great weeknight meal. Have leftover chicken in your refrigerator? If so, this recipe is perfect or use a grocery store rotisserie cooked chicken. I prefer using corn tortillas, however, if you prefer flour tortillas they would be equally delicious. This is a recipe that takes under 30 minutes and will become a family favorite!
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 2 chicken breasts, cooked and shredded (or equivalent amount of cooked chicken)
- 1 4 oz.can diced green chilies
- 1/2 cup sour cream
- Corn or flour tortillas
- Additional oil for frying tortillas
- Lettuce, shredded
- Cheddar cheese, shredded
- Chopped tomatoes
- Avocado dressing
- In a medium saucepan, heat 2 tablespoons oil over medium heat. Add garlic and cook until tender (do not brown). Add chicken, green chilies and sour cream, stir well. Cover and cook over medium low heat until hot, stir frequently. While the chicken is heating in a 10 inch skillet fill with 1/4 inch vegetable oil. Heat over medium heat. When hot, fry tortillas, one at a time, until each side is golden, remove and drain on a plate lined with paper towels.
- To serve, top each tortilla with chicken, top with lettuce, cheese, and tomato. Spoon dressing over the top.
- Avocado Dressing
- In a small bowl combine the following ingredients. Cover and refrigerate until serving.
- 3 tablespoons canola oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced pickled jalapeño peppers
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 avocado, chopped
- 1 tomato, chopped