Archive for the ‘Entrees’ Category

Grilled Sausage Stuffed Zucchini

July 14, 2019

This recipe came from Filippo Berio‘s website.  These are amazing and a very simple, inexpensive meal to make.



  • 4 zucchini
  • Filippo Berio Extra Virgin Olive Oil
  • 1 1/2 lb uncooked mild or hot Italian sausage with fennel
  • 4 fresh plum tomatoes, peeled and chopped
  • 1/4 cup plain dry bread crumbs
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded provolone cheese, divided


  • Prepare charcoal or gas grill for indirect cooking, firing briquettes or lighting gas on one side of grid only.
  • Cut zucchini in half lengthwise; using spoon, scoop out seeds and discard. Rub zucchini lightly with olive oil; set aside.
  • Remove casings from sausage; using fork or your hands, mix together sausage, tomatoes, bread crumbs, garlic and 1/2 cup cheese. Spoon sausage mixture into zucchini, patting down evenly to ends; sprinkle with remaining cheese, patting down to help cheese adhere.
  • Place zucchini directly on greased grill, on side away from hot briquettes or burner; close lid and grill for about 30 minutes or until nicely browned. Let stand for 10 minutes.


To bake Sausage-Stuffed Zucchini in the oven: Preheat oven to 400°F. Arrange zucchini on large greased baking sheet; cover and bake for 30 minutes or until nicely browned. Let stand for 10 minutes.


Turkey Bacon Avocado Wraps

July 14, 2019

I made this recipe some time ago and it’s fantastic.  We have actually had it a few times and I’m just getting around to posting it.  Easy and very tasty.

1 (8 oz.) container chive and onion cream cheese
2 tsps dijon mustard
6 tortillas
6 lettuce leaves
12 slices deli turkey
12 slices cooked bacon (I used the thick bacon)
3/4 cup shredded cheddar cheese ( I used slices the second time I made them)
1 tomato, sliced
1 avocado, sliced

Mix together cream cheese and dijon mustard until smooth
Spread 2 tablespoons of cream cheese mixture onto each tortilla
Top each tortilla with 1 lettuce leaf, 2 slices of turkey, 2 slices of bacon, 2 tablespoons of shredded cheese, tomato and avocado.
Roll up tightly and cut in half diagonally.

Shrimp Scampi

June 17, 2019

While every scampi recipe has similarities, here is my twist on the Italian classic.

For this recipe I used the following ingredients:

3 goliath gulf shrimp ( any U/15 shrimp will work )

1 zucchini ( Halved on the long axis, then cut on the bias )

1 yellow squash ( Halved on the long axis, then cut on the bias )

1/4 medium orange bell pepper ( Julliened )

1/4 medium red bell pepper ( Julliened )

4 cloves garlic ( minced )

1/4 C. Parsley ( chopped )

1/4 C butter

1 T olive oil




In a large Non stick skillet, heat olive oil and add all vegitables minus the parsley and garlic.  Saute until it starts to soften, but be sure it maintains some texture.  In a small skillet, heat the butter till melted, but not to the point of browning.  Add parsley and garlic.  Sweat the garlic until the parsley becomes soft then remove from direct heat.

Remove vegitables from skillet and plate.

Add lightly salted shrimp and a few drops of olive oil to skillet and saute. Take special care not to over cook the shrimp. 1-1.5 min on each side should be sufficient to cook the shrimp.

Top the vegitables with the shrimp, then drizzle with the garlic parsley butter.


Deep Fried Jalapeno’s

August 18, 2018

I have been trying to recreate Applebee’s Jalapeno Coins for some time now.  I have tried different recipes, all were good but not what I was after.  I finally came across this recipe and for the life of me, I can’t find it to give them credit.  So I am basically recreating the recipe from memory.

These are fantastic and I could eat them every day.

These are the jalapenos that I used, they are our favorite and they stay fairly firm after deep frying.


Bruschetta Chicken Pasta

June 10, 2018

I found this recipe on a site called “delish”. They have some amazing recipes there.  This one turned out fantastic!


1 lb. cherry tomatoes, chopped
1/4 c. plus 1 tbsp. extra-virgin olive oil, divided
4 cloves garlic, minced
1/2 c. torn fresh basil
kosher salt
Freshly ground black pepper
1 lb. angel hair
3/4 lb. boneless skinless chicken breasts
1 tbsp. Italian seasoning
1/4 c. freshly grated Parmesan


Baked Bacon Wrapped Chicken Legs

March 17, 2018

This recipe comes from Mom Sandra

I found a couple of recipes online that looked pretty good.  Since we’re going low carb, I took some of a few of the recipes (from ingredients to cooking times and methods) and took a chance.



  • 6 chicken legs, skinned
  • garlic, salt and pepper to taste
  • 12 slices bacon

Preheat oven to 350 degrees.  Line baking pan.  Cook for 1 hour and 15 minutes or until bacon is done to your preference.  The temperature near the bone should be at the thickest part 165 degrees.

Chicken Fajita Quesadillas

January 26, 2018

This is another recipe that Mark found on Betty Crocker’s website.  This recipe is fantastic and so simple to make.  It is definitely a restaurant quality meal!






2 tablespoons lime juice
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
3 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
6 teaspoons vegetable oil
2 medium bell peppers, chopped (about 2 cups)
1 medium red onion, chopped (about 1/2 cup)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
2 cups shredded pepper Jack cheese (8 oz)
1 cup Old El Paso™ Thick ‘n Chunky salsa
1/2 cup sour cream
1 medium avocado, pitted, peeled, sliced


1. In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
2. In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
3. Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
4. On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
5. Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
6. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.

Brunch quiche

January 13, 2018

This recipe comes from my sister-in-law, Joy. This is a bacon and habanero jack cheese quiche. However, she indicated you can use whatever meat and whatever cheese you choose. It also has sautéed onion, bell pepper and mushrooms. Like the meat and cheese, choose the veggies you like the best.

Preheat oven to 350°.

1/2 pound bacon, fried up and crumbled
1 1/2 to 2 cups shredded habanero jack cheese (shred your own, it melts better.)
1 1/4 c half & half
5 eggs
Salt, pepper and cayenne (to taste)
1 pie crust (Joy uses the Pillsbury pie dough)

Sauté veggies, leaving them with a slight crunch. For this particular recipe, Joy used the following:
2 Tbsp butter
2-3 Tbsp diced onion
2-3 Tbsp diced bell pepper
3-4 Tbsp chopped mushrooms


Carne Guisada

January 8, 2018

Mark found this recipe on Taste of Home’s site.  When I first seen it, I noticed that it has potatoes in it and that kind of turned me off on the idea of trying it.  I thought, what the heck, let’s try it.  It was fantastic!  We put it in flour tortillas and garnished it with sour cream, guacamole, cheese and cilantro.  It should have had some shredded lettuce on it also.  And the recipe was so simple, put everything in the crock pot and leave it.


1 bottle (12 ounces) beer
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 jalapeno pepper, seeded and chopped
4 teaspoons Worcestershire sauce
1 bay leaf
2 to 3 teaspoons crushed red pepper flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
Dash liquid smoke, optional
1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
2 large unpeeled red potatoes, chopped
1 medium onion, chopped
Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional


1. In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours.
2. Discard bay leaf; skim fat from cooking juices. Shred pork slightly with two forks. Serve with remaining ingredients as desired.

Tender & Beefy Chicken Fried Steak

December 29, 2017

We love chicken fried steak and Mark had been craving it for awhile so we decided to have it the other night.  I stumbled across this recipe on Serious Eats web site.  I have never seen it made this way, but I followed the instructions exactly, which is what we always do the first time around.  This was the best chicken fried steak I have ever eaten.  The portions were way too large, but that was my fault.


For the Steaks:
4 long, thin sirloin tip steaks (about 2 pounds)
3/4 cup cornstarch
1 egg
1 cup buttermilk, divided
2 cups all-purpose flour
2 teaspoons kosher salt, plus more to taste
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
2 quarts peanut or canola oil
For the Gravy:
1/4 cup vegetable, canola, or peanut oil, for frying
1/4 cup all-purpose flour
2 1/2 cups whole milk
1 tablespoon coarsely ground black pepper, plus more to taste