Pulled Pork Stuffed Jalapenos

Ok I haven't tried this recipe yet, but it looks really good. It was the "name this recipe" in the last issue of Food Network Magazine, which, by the way, if you like cooking- I highly recommend subscribing to. Jeff got me a subscription as one of my Christmas gifts this year and I LOVE it. Anyway- this looks too good to not share. If you try it please let me know! 

Pulled Pork Stuffed Jalapenos 

From Food Network Magazine

12 jalapeno peppers
2 cups milk
1 cup grated sharp cheddar cheese
2 T cream cheese, softened
1/4 cup prepared pulled pork
1 1/2 tsp chili powder
1 cup all-purpose flour
4 large eggs
Kosher salt
2 cups breadcrumbs
Vegetable oil, for frying
BBQ sauce, for dipping

1. Slice each jalapeno open lengthwise, then make a small cut crosswise at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife. Put the jalapenos, milk, and 2 cups water in a large bowl and soak for 15 minutes, stirring once or twice. 
2. Meanwhile, mix cheddar, cream cheese, pulled pork, and chili powder in a bowl with your hands until combined. Drain the jalapenos and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper. 
3. Put the flour in a shallow dish. Whisk the eggs and 1/2 tsp salt in another dish. One at a time hold the peppers by the stems and dredge in flour, then dip in beaten eggs, letting the excess drip off, and roll in breadcrumbs; dip in eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes. 
4. Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees. Fry the jalapenos in batches, turning, until golden brown; 4 to 5 minutes per batch. Drain on paper towels. Sprinkle with salt and serve with BBQ sauce.

Beef and Rice

This is a recipe my Mom has made for as long as I can remember. It sounds plain and simple but it is sooo good. I start craving it after a while! It is one of my brothers favorite things that Mom makes. Its super easy, very few ingredients, and its really good. Can't beat that!

Beef & Rice

From: Judy R.

1 cup chopped green bell pepper
1 cup chopped green onion
3-4 lbs ground beef
4 cups cooked rice


Put bell pepper, green onion, and ground beef in a large skillet and cook until meat is browned, then drain well. Add in the cooked rice and serve while hot! 


Notes: You can always add more vegetables if you would like. We just made this and said next time we might add some diced fresh tomato to change it up. Or if there are different peppers you like, I think it would be good with fresh diced banana pepper added to it, but there isn't much I don't like banana pepper with! haha!


Also- these measurements make enough to feed 4 people, and we have a lot left over for lunches. So if you don't want enough to feed an army... you may want to cut down the amounts of the ingredients. 


Update: The last couple of times I made this I have added some grape tomatoes tot he mix while it is hot. You can keep them whole or half them. The mix is so hot it heats up the tomato just enough they are warm but not cooked and smooshy. It is a delicious addition that we have decided we will do every time now.  Yummy. Plus is adds a nice pretty red color to the plate. 

Stuffed Cabbage Rolls

This is a recipe Mom and I came up with for stuffed cabbage rolls. We had 2 or 3 recipes and we don't have one we use regularly, so we took some here and some there from each recipe and made up our own. Turned out perfect and it was super easy. Enjoy! 

Stuffed Cabbage Rolls

By: Christi and Judy

12 leaves cabbage
2 cups instant rice, uncooked
2 eggs, beaten
1/2 cup milk
1/2 cup diced onion
2 lbs. ground beef 
2 1/2 tsp. salt
2 1/2 tsp. pepper
2 cans tomato sauce (8 ounce cans)
2 T brown sugar
2 T lemon juice
2 tsp. Worcestershire sauce


1.) Bring large pot of water to boil. Boil head of cabbage for 10 minutes- until leaves are softened, drain and let cool. Peel leaves of cabbage off carefully. Once you have all the leaves cut out the hard "rib" at the bottom of each leaf out by cutting a V shape. This will also help the leaves wrap around later. 


2.) In a large bowl combine rice, egg, milk, onion, beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, roll it up, tucking in the ends. Place rolls into a 9x13 pan. Continue until all ingredients are used, or the pan is full. 


3.) In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. 


Bake at 350 for 1 hour. Serve while hot! 

Seafood Manicotti

This is a version of my Stuffed Manicotti that I thought to try tonight for something a little different. It's easier than it sounds, and it turned out really good. I served it with my favorite Greek Salad. Can't beat it. Yummm. Enjoy! 

Seafood Manicotti

By: Christi

1 stick butter

shredded parmesan cheese

heavy cream

2 eggs

1 box jumbo shell pasta

1 large carton ricotta cheese (or 2 regular size)

1 medium bag small frozen shrimp (ready to eat) 

shredded mozzarella cheese

First boil pasta according to directions on box, drain,  and set aside to cool.

In a mixing bowl mix eggs and ricotta cheese, salt and pepper to taste. 

In a colander run cool water over shrimp to thaw slightly, and drain well. Mix shrimp into ricotta and egg mixture. (You don't want it to cook because it is already pre-cooked and it is going into the oven.. if you cook it too much they will be really tough and icky) 

With a large spoon start filling cooled pasta shells with cheese and shrimp mixture and place the stuffed shells into the bottom of a 9x13 pan. Keep filling shells until all ingredients are used or the pan is full. 

Once pan is full, place in 350 oven for 30 minutes. 

While pasta is baking, make your Alfredo Sauce and set aside. 

When pasta has baked for 30 minutes take it out of the oven, cover with your Alfredo Sauce, then top with shredded mozzarella cheese. Place back in oven for a few minutes to melt the cheese and heat up the sauce. Serve while hot with french bread! Enjoy! 

Notes: Obviously the list of various seafood you could add to this is endless. You can add any kind of meat or vegetable that will fit into the shells and change the sauce from Alfredo to a tomato sauce or even a Tomato Cream Sauce to go with your stuffing choices or just to change it up once in a while. And to be honest when I made this tonight I also added a can of lump crab to the mix. But it just got lost in the cheese and you couldn't taste it- so I wouldn't add that again unless you really like it and wanna use enough of it to overcome the ricotta cheese. 

Mushroom Soup

• • Mushroom soup
    By: Gina
    Ingredients
    5 cups sliced fresh mushrooms
    1 1/2 cups chicken broth
    1/2 cup chopped onion
    1/8 teaspoon dried thyme
    3 tablespoons butter
    3 tablespoons all-purpose flour
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1 cup half-and-half
    1 tablespoon sherry
    
    Directions
    1.In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
    2.In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
    3.In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Chicken Nuggets and Honey Mustard Sauce

chicken nuggets and honey mustard sauce.

By Gena 

Ingredients
2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Honey Mustard, recipe follows
Directions
Preheat the oven to 350 degrees.


Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Honey Mustard:

3/4 cup mayonnaise

3 tablespoons honey

2 tablespoons yellow mustard

1 tablespoon lemon juice or juice from 1/2 lemon

Horseradish, to taste

2 tablespoons orange juice (more or less as needed)


Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.


Yield: 1 1/4 cups

Prep Time: 5 minutes