Crab and Shrimp Stuffed Bell Peppers

 

Ingredients

4 large bell peppers: Choose any color you like – red, yellow, orange, or green.

1 tablespoon olive oil: For sautéing the vegetables.

1 onion, chopped: Adds sweetness and depth of flavor.

2 cloves garlic, minced: Provides a robust, aromatic taste.

1 celery stalk, chopped: Adds a bit of crunch and a fresh flavor.

½ cup chopped mushrooms (optional): For an earthy taste, if desired.

8 ounces lump crab meat: Ensure it’s fresh for the best flavor.

8 ounces cooked and chopped shrimp: Adds a wonderful, succulent texture.

½ cup panko breadcrumbs: Helps to bind the stuffing mixture.

¼ cup chopped fresh parsley: For a fresh, herbaceous note.

1 tablespoon lemon juice: Adds brightness and enhances the seafood flavors.

1 teaspoon dried thyme: A subtle herbal flavor that complements the seafood.

½ teaspoon paprika: Adds a mild, smoky flavor.

Salt and freshly ground black pepper to taste: Season the stuffing perfectly.

1 cup shredded cheddar cheese: For a creamy, melty topping.

½ cup chicken broth (or vegetable broth): Keeps the peppers moist during baking.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prepare it for the stuffed peppers.

Step 2: Prepare the Bell Peppers

Wash the bell peppers thoroughly. Cut off the tops to create a lid, and carefully remove the seeds and membranes from the inside of the peppers. If you prefer a softer texture for the peppers, you can blanch them. To do this, bring a pot of salted water to a boil, add the bell peppers, and cook for 3-4 minutes. Drain them and let them cool slightly before stuffing.

Step 3: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and mushrooms (if using). Sauté for 5-7 minutes, or until the vegetables are softened and fragrant. This will form the aromatic base of your stuffing mixture.

Step 4: Combine Seafood and Breadcrumbs

In a large bowl, combine the cooked and flaked crab meat, chopped shrimp, panko breadcrumbs, chopped parsley, lemon juice, dried thyme, paprika, salt, and pepper. Mix well to ensure the ingredients are evenly distributed. This mixture will be the flavorful filling for your bell peppers.

Step 5: Stuff the Peppers

Divide the seafood mixture evenly among the prepared bell pepper halves. Pack the mixture gently but firmly into the peppers, ensuring they are well-filled but not overflowing.

Step 6: Add Cheese and Broth

Top each stuffed pepper with a generous amount of shredded cheddar cheese. Pour a little chicken broth (or vegetable broth) into the bottom of the baking dish, around ½ cup, to help keep the peppers moist during baking.

Step 7: Bake the Stuffed Peppers

Cover the baking dish with aluminum foil, tenting it slightly to allow some steam to escape. Bake the stuffed peppers in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.

Step 8: Golden Topping (Optional)

If you prefer a golden, bubbly top, uncover the baking dish and broil the stuffed peppers for an additional 2-3 minutes, or until the cheese is golden brown and bubbly.

Step 9: Serve and Enjoy

Nostalgic School Cafeteria Spaghetti: A Classic Comfort Food

 

Ingredients

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 (24 oz) jar spaghetti sauce

1 (15 oz) can tomato sauce

1 teaspoon Italian seasoning

1 teaspoon sugar

Salt and pepper, to taste

1 pound spaghetti

Grated Parmesan cheese, for serving

Directions

Step 1: Cook the Ground Beef

Brown the Beef:

In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it into small pieces with a spoon.

Drain Fat:

Drain any excess fat from the skillet.

Step 2: Prepare the Sauce

Sauté Onions and Garlic:

Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for 2-3 minutes, or until the onions are soft and translucent.

Add Sauces and Seasonings:

Pour in the spaghetti sauce and tomato sauce. Stir in the Italian seasoning, sugar, salt, and pepper.

Simmer:

Bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.

Step 3: Cook the Spaghetti

Cook Pasta:

While the sauce simmers, cook the spaghetti according to the package instructions. Drain and set aside.

Step 4: Combine and Serve

Combine Pasta and Sauce:

Toss the cooked spaghetti with the sauce until well coated.

Serve:

Serve the spaghetti topped with grated Parmesan cheese.

How to Prepare

Brown the ground beef and sauté the onions and garlic. Add sauces and seasonings, then simmer. Cook the spaghetti and toss it with the sauce. Serve hot with Parmesan cheese.

Preparation Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings

This recipe serves 4-6 people.

Lemon Ricotta Pancakes: A Fluffy and Zesty Breakfast Treat

 

Ingredients

1 cup ricotta cheese

1 cup all-purpose flour

1 tablespoon baking powder

2 tablespoons granulated sugar

1/4 teaspoon salt

2 large eggs

3/4 cup milk (whole or 2%)

Zest of 1 large lemon

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla extract

Butter or oil for cooking

Optional: powdered sugar, fresh berries, or syrup for serving

Directions

Step 1: Prepare the Batter

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

In a separate bowl, combine the ricotta, eggs, milk, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are fine.

Step 2: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.

Step 3: Serve and Enjoy

Serve the pancakes warm, stacked high, and garnished with powdered sugar, fresh berries, or a drizzle of maple syrup.

Preparation Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings

Makes 10-12 pancakes, serving 4 people.

Better Than Takeout Fried Rice

 

Ingredients

4 C. Cooked rice

½ lb. Chicken thighs cut into small pieces and cooked

1 C. Mixed frozen vegetables

1 C. Onion chopped

2 large eggs

2 tsp. Minced garlic

2 Tbsp. Sesame oil

¼ C. Soy sauce

How To Make Better Than Takeout Fried Rice

Add the sesame oil to a skillet over medium-high heat on the stove.

Place the onion and mixed vegetables into the heated skillet and saute until the onion begins to soften.

Lower the heat to medium.

Add the minced garlic to the skillet and saute for another 30 seconds.

Shove the vegetables to one side of the skillet, and crack the eggs into the skillet. Stir the eggs to scramble them, and allow them to cook completely.

Mix the ingredients in the skillet together.

Add the rice and chicken to the skillet and stir to combine.

Pour the soy sauce over the mixture, and toss to coat everything well.

Saute another minute or two before serving.

Mini Banana Cream Pies (No-Bake): A Perfectly Sweet and Simple Treat

 

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

1 (3.4-ounce) package instant banana pudding mix

1 1/2 cups cold milk

1 cup heavy whipping cream

1/4 cup powdered sugar

2 large ripe bananas, sliced

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Additional banana slices and graham cracker crumbs for garnish (optional)

Directions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture resembles wet sand. Press the mixture evenly into the bottoms of a muffin tin or mini tart pans to form the crust. Place in the refrigerator to set while you prepare the filling.

Make the Banana Cream Filling: In a large mixing bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes, until the mixture thickens. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the banana pudding mixture until well combined.

Assemble the Pies: Remove the crusts from the refrigerator. Place a few slices of banana on top of each crust, then spoon the banana cream filling over the bananas, filling each crust to the top. Smooth the tops with a spatula.

Chill the Pies: Place the assembled pies in the refrigerator and chill for at least 2 hours, or until the filling is set.

Prepare the Whipped Topping: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe the whipped cream onto the chilled pies.

Garnish and Serve: Garnish the pies with additional banana slices and graham cracker crumbs, if desired. Serve immediately or keep chilled until ready to serve.

Chocolate Rice Krispie Balls

 

Ingredients:

½ cup peanut butter

3 tbsps soft butter

1 tsp vanilla

1 cup Rice Krispies

½ cup chopped pecans

1 cup shredded coconut

Directions:

Mix together,refrigerate for a half hour and form into balls. Return to fridge and let chill at least an hour.

Melt the following together in a double –boiler:

1 package chocolate chips,

1 square sweet chocolate

Keep on low so that chocolate remains soft.

Drop balls into chocolate mixture one at a time using a fork to roll them so that the chocolate will cover. Let set on parchment paper in fridge.

Real Strawberry Frosting

 

Ingredients

1 cup fresh strawberries

1 cup unsalted butter

3 ½ cups confectioners’ sugar, sifted, divided

1 teaspoon vanilla extract

Directions

Place strawberries in a blender; purée until smooth.

Transfer strawberry purée to a saucepan over medium heat; bring to a boil, stirring often, until reduced by at least half, about 20 minutes. Remove from heat and cool completely.

Beat butter with an electric mixer in a bowl until light and fluffy. Beat in 1 cup confectioners’ sugar until combined. Beat 2 tablespoons cooled strawberry purée and vanilla extract into butter mixture until just blended.

Beat in 1 cup confectioners’ sugar until combined, followed by 2 tablespoons strawberry purée. Repeat this step once more.

Beat remaining 1/2 cup confectioners’ sugar into mixture until just blended.