Gnocchi with Fresh Spinach and Lemon

By now you all know that I LOVE gnocchi. It's so fun and comforting to eat and I just love coming up with new and exciting ways to enjoy it. This dish is satisfying and has a great fresh flavor. This would work well any time of the year.

Gnocchi with Fresh Spinach and Lemon

Ingredients:
- 1 pound gnocchi
- 1 lemon
- 2 cups fresh spinach (remove stems)
 -1 cup vegetable (or chicken) stock
- 1/2 cup Parmesan cheese
- 1/2 onion, minced
- 6 garlic cloves, minced
- crushed red pepper flakes
- garlic powder
- salt
- pepper
- olive oil
To Make:

Start by salting a pot of boiling water and cooking the gnocchi according to package directions. Take out 1 minute before they are done (because we'll be finishing them in the sauce) and reserve 1/2 cup of pasta water.

In the meantime, saute in a large sauce pan the onions and garlic in olive oil until tender. Add in the cooked gnocchi and the 1/2 cup pasta water. Next add in the cup of stock and the Parmesan cheese. Mix together and cook for several minutes until the sauce gets thick. Grate in 1 tsp of lemon zest.Add in all spices. Mix together. Cook on medium heat.

Finally, add in the fresh spinach and mix together until the spinach is just wilted. Top with fresh lemon zest and extra Parmesan cheese. ENJOY!

Butter Chicken

I've wanted to start broadening my horizons as far as cuisine goes so I've decided to learn some traditional Indian dishes. This one, Butter Chicken is well known and loved and I think mine turned out delicious. I also tried it with shrimp also but didn't add the heavy cream or butter, so it's a little more health conscious.

Butter Chicken

Ingredients:
- 1/2 pound chicken, cubed
- 3 tablespoons butter
- 1/2 onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup heavy cream

1 tablespoon garam masala seasoning

1 1/2 teaspoons ground ginger

1/4 teaspoon cayenne

 1/2 cup frozen peas

 pinch salt

To Make:

Begin by melting the butter in a saucepan and add in the onions. Add a dash of salt. Add the garlic and cook for 2 minutes on medium heat. Next, add the cubed chicken and all of the spices. Mix around and let the chicken cook on medium heat until it starts to soak in the flavors. Cook covered for 3 minutes to cook the chicken through.

Add in the tomato paste and thoroughly mix together. Next, add the cream and the peas. Mix and cook covered for 3 minutes until the peas are no longer frozen.

Serve with warm rice.

Spicy Indian Shrimp:

* Use the same ingredients but substitute the chicken with shrimp, butter with olive oil and the heavy cream with vegetable or chicken stock.

Ham, Green Pepper and Tomato Egg-White Omelet

Great for breakfast or brunch, these omelets are fantastic. Use whatever ingredients you have leftover because let's face it, anything tastes good in an omelet!

Ham, Green Pepper and Tomato Egg-White Omelet

Ingredients:

- 3 egg whites, lightly beaten
- 2 tomato slices, diced
- 1/4 onion, minced
- 1/4 green pepper, minced
- ham or other meat of choice, diced
- Pepper Jack Cheese
- canola oil
- salt, pepper,


To Make:

Heat a pan with the canola oil and saute the onions, pepper and meat until slightly browned. Slowly pour in the egg whites. Season with salt and pepper. Cook on medium low heat covered for 3 minutes. Add the tomatoes over top and the cheese right down the middle of the eggs and slowly fold onto it's side. Cook another 2-3 minutes covered and serve.

Panko Encrusted Salmon

If you are ever at a loss for ideas, this one is simple and really delicious. Panko crumbs are versatile and really easy to use. They keep the salmon moist and add great texture. Let me know what you think!

Panko Encrusted Salmon

Ingredients:
- 1-2 pounds of salmon (remove skin)
- 1 cup panko crumbs
- salt
- pepper
- oregano
- garlic powder
- canola oil
- 1/2 cup milk

To Make:

In a large pan, coat the entire bottom in canola oil. Heat on medium high, do not let it smoke.
Slice the salmon in half (serves 2-4) and season on both sides with salt and pepper. Shake the panko crumbs onto a flat, dry surface and season lightly with salt and pepper, garlic powder and oregano. Mix together and spread out.

- In a deep, large bowl add milk and season with salt and pepper. Dip each piece of salmon in milk before dredging into the panko mixture.

Once the salmon is completely covered in panko, gently place into the frying pan. Cook on both sides for 3 minutes and cover while cooking.

Serve with your favorite side dish.

Italian-Style Artichokes

I must admit, I had never really used an artichoke before last night. I love eating them, but I'd never seen anyone clean, cut and cook an artichoke so I was in the dark. Luckily, I watched Lidia Bastianich http://www.youtube.com/watch?v=kuZai8qgThk and saw how to property cut an artichoke. Then I made a killer sauce and it was a delish side dish, although you could serve this over top chicken, beef or serve with pasta.

Italian-Style Artichokes

Ingredients: (serves 2)
- 2 large artichokes
- 1/2 onion, minced
- 3 garlic cloves, diced
- 1/2 can petite diced tomatoes, (or hand dice 2 fresh tomatoes)
- olive oil
- salt
- pepper
- basil
- oregano
- 1/4 cup Parmesan Cheese
- 1/2 cup water

To Make:

Please watch the above video to see how to property clean and cut an artichoke.

Next, saute the onion, garlic for 5 minutes in olive oil. Season with salt. Slice and add the artichoke. Saute for 2-3 minutes together. Next, add the tomatoes and mix together. Season with salt, pepper, basil and oregano to taste. Add in the water and Cheese. Mix together. Cover and cook on medium high heat for 5-6 minutes until everything is semi thick.

Serve with chicken, fish, beef, pasta or alone.

Shepherd's Pie

I decided I needed to know how to make this famous British dish. It turned out amazing. I made two different versions (because I like to be versatile) and I was pleased with both. Let me know what you think and which is your favorite.

Shepherd's Pie: Traditional Lamb Version

Ingredients:

- 5 red potatoes
- 1 pound ground lamb
- 1 carrot, shredded
- 1/2 onion shredded or finely minced
- 3 garlic cloves, shredded
- 1 cup vegetable stock
- 1/2 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- salt and pepper to taste
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh or dried Thyme
- 2 egg yolks
- 1 tablespoon butter
- 1/2 cup Parmesan cheese

To Make:

Begin by sauteing the lamb in a pan, remove excess fat. Add in the onions, garlic and carrots and cook together. Season with salt and pepper.

Boil a pot of salted water and peel and chop the potatoes into equal chunks. Cook in boiling water until fork tender.

In the lamb, add the Worcestershire sauce and tomato paste and mix together. Add in the rosemary and thyme. Then add in the red wine and the vegetable stock. Let this cook together without the  lid for several minutes. Remove from stove and place into the bottom of a baking dish.

Once the potatoes are fork tender, drain from water and in a large bowl add the potatoes, butter, egg yolks, salt and pepper to taste, Parmesan cheese and a dash of vegetable stock. Blend together and then spread over top the meat in the baking dish. Top with freshly grated Parmesan cheese and bake for 20 minutes at 350.

Serve and enjoy!

Vegetarian Version of Shepherd's Pie

Ingredients:

- 2 Sweet Potatoes
- 1 meatless crumbles
- 1 carrot, shredded
- 1/2 onion shredded or finely minced
- 3 garlic cloves, shredded
- 1 cup vegetable stock
- 1/2 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste

- salt and pepper to taste
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh or dried Thyme

- 1/2 cup Parmesan cheese

To Make:

Begin by sauteing the crumbles in a pan. Add olive oil so it cooks easier.  Add in the onions, garlic and carrots and cook together. Season with salt and pepper.

Boil a pot of salted water and peel and chop the potatoes into equal chunks. Cook in boiling water until fork tender.

In the crumbles, add the Worcestershire sauce and tomato paste and mix together. Add in the rosemary and thyme. Then add in the red wine and the vegetable stock. Let this cook together without the  lid for several minutes. Remove from stove and place into the bottom of a baking dish.


Once the potatoes are fork tender, drain from water and in a large bowl add the potatoes, salt and pepper to taste, Parmesan cheese and a dash of vegetable stock. Blend together and then spread over top the meat in the baking dish. Top with freshly grated Parmesan cheese and bake for 20 minutes at 350.

Sweet Potato Mash

This was a first for me, mashed sweet potatoes. I'd heard about it and I LOVE sweet potatoes but tonight was my first time trying. I guess they always say, "there's a first time for everything..." Yes, and these potatoes were AMAZING. Just in time for Thanksgiving... these are a MUST MAKE.

Ingredients:
- 3 sweet potatoes
- 1/4 onion
- 4 garlic cloves
- 1/2 cup water
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup soy milk
- 1/4 cup Parmesan cheese
- 1 tsp margarine
- 1 tsp parsley

To Make:

Peel the sweet potatoes and dice them up. Place them in a pot and fill with 1/2 cup water. Lightly salt and boil for about 10 minutes, covered, until they are fork tender. In the meantime, dice the onions and garlic and saute them in olive oil until translucent. Lightly salt.


Empty everything into a large bowl (with the water) and add in the soy milk, margarine and Parmesan cheese. Add in the spices. Mix together with a hand mixer. Mix in (by hand) the sauteed onions and garlic. Top with fresh parsley and serve while hot. DELICIOUS!

Mini Peanut Butter Cheesecakes

This is the perfect ending to a great dinner. Everyone gets their own mini cheesecake! Who doesn't love that? Serve these with a side of your favorite jelly for a twist on everyone's favorite PB&J!

Ingredients (makes 12 mini cheesecakes)
- 2 packages regular cream cheese (room temp)
- 1/2 cup plain soy milk
- 3 eggs
- 2 tablespoons vanilla extract
- 3/4 cup sugar or 1.5 cups confectioners sugar
- 4 heaping tablespoons creamy peanut butter
- 1 cup Reese's peanut butter chips
- 2 packages of mini cheesecakes (6 per package)

To Make:
In a large bowl, combined the cream cheese, 1 egg and the vanilla extract. Blend together on low speed and slowly add in one egg at a time. Next, add the milk and while blending together, add small portions of the sugar until all is blended. Next, add the peanut butter and blend together. Lastly, add the peanut butter chips and blend together.

Next, preheat your oven to 325. Slowly scoop in about 2 or 3 tablespoons into each mini cheesecake. Be careful to not overfill as this will expand later and cause a mess.

Once they are filled, place on a baking sheet and bake in the oven for 20-25 minutes or until they are just about set. They will be slightly golden brown on the top.

To serve:

Remove from the foil base and heat some of your favorite jelly in the microwave, spoon onto a plate and top with extra peanut butter chips.

Creamy Whole Wheat Linguine with Spinach and Sausage

Perfect for lunch or dinner and less than 30 minutes to make. You can also swap meats or veggies but this one is excellent. Try it out and let me know what you think.

Ingredients: (serves 4)
- 3/4 pound whole wheat Linguine
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/2 onion, diced
- 1 cup sausage, diced
- 1 jalapeno diced (seeds removed)
- 3 garlic cloves, roughly chopped
- olive oil
- crushed red pepper flakes
- garlic powder
- salt
- pepper


To Make:

Boil water for the pasta and cook according to package directions. DO NOT OVERCOOK. Remember to salt the water.

In the meantime, in a large skillet, saute the onions, garlic, sausage and jalapeno pepper in olive oil until tender on medium heat. Season lightly with salt and pepper. Add the spinach once the pasta is almost ready. Season liberally with salt, pepper, crushed red pepper and garlic powder. Once the pasta is ready, do not drain, spoon directly into the mixture of veggies. Begin mixing together. Add in 1/4 cup extra olive oil. Slowly add in the Parmesan cheese and mix together. Spoon 2 tables spoons of the remaining pasta water into the mix and let cook for 1 minute.

Serve immediately and top with extra Parmesan and red pepper flakes. Enjoy!

Orzo Bean Stew

Now that Fall is upon us, it's time to start making those one-pot-wonders that just have that warming feel-good effect. This dish exemplifies that. It makes a great lunch or add some ground beef, turkey or pork and serve for dinner.









Ingredients: (serves 2)

-3/4 cup orzo
- 2 cups sauce (see my other sauce recipes)
- 1/4 onion, diced
- 1 cup frozen peas
- 1 can dark red kidney beans
1/4 cup olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 4 fresh basil leaves

To Make:

In a small pot, fill with water and boil. Add salt and cook the orzo until tender. Drain and do not rinse.

In the meantime, saute the onions with the olive oil on medium heat. Add in the frozen peas and cook for about 5 minutes. Season with salt, garlic powder and pepper. Mix together. Next drain and completely rinse off the kidney beans. Add them into the mixture. Next, mix in 2 cups of your favorite sauce. Season lightly with the remaining garlic powder, salt and pepper and add in the crushed red pepper flakes.

Take the cooked orzo and mix into everything. Let this cook for about 5 minutes, covered on medium low heat.

Take a handful of fresh basil and drizzle on top. Serve while hot!

Garden Fresh - Black Bean Tacos

I made these for lunch because they are quick and satisfying. You can have these really anytime. Since my husband planted a garden, we've have tons of fresh (yellow) tomatoes, fresh green bell-peppers and other various veggies and herbs. The freshness in the tomatoes and peppers really make a difference in these tacos. You can always add meat but if your in a hurry, these are perfect.

Ingredients:

Pico De Gallo:
- 1/4 onion, diced
- 1 small bell-pepper, diced
- 1 medium tomato, diced
- 1 jalapeno pepper, diced
- 2 tablespoons canola oil

Black Beans:- 1 can black beans (drained)
- corn tortillas
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper

Garnish:
- Hot Sauce (any variety)
- Parmesan Cheese

To Make:

On the stove, combine all the ingredients for the black beans in a pot and mix together. Cover and cook on medium low heat for about 10 minutes.

To make the pico de gallo, combine the ingredients in a large bowl and mix together. Let sit until the black beans are ready.

If you have a gas burner, turn it on medium low heat and place each corn tortilla over the burner. Let sit for about 20-30 seconds until slightly browned on one side. Remove and place 2 tablespoons of black beans in the center of the tortilla, then top with a spoonful (or two) of the fresh pico de gallo. Sprinkle Parmesan cheese and hot sauce over top and ENJOY!

Jalapeno Shrimp & Tomato

This makes the perfect appetizer because it's light and full of flavor. The addition of the jalapeno in this dish mixed with the fresh tomatoes is perfect. When you take a bite, you get the sensation of the tangy tomato that has literally melted into the dish and then you get the slight kick of the jalapenos. I like to top it with fresh basil to give it that extra punch of flavor. This definitely will WOW your guests.

Ingredients:

- 1 pound fresh shrimp (tails on)
- 2 jalapenos, sliced longways
- 1 large tomato, chopped
- 10 fresh basil leaves, chopped
- 1/2 onion, chopped
- 4 garlic cloves, chopped
- olive oil
- pinch of crushed red pepper
- dried oregano
- salt
- pepper


To Make:

In a large pan, drizzle with olive oil and turn on medium heat. Add the onions and the garlic and cook for 2 minutes. Season with salt and pepper. Add in the jalapenos and cook for another 3 minutes on medium high heat. Stir occasionally.

Next, add in the fresh shrimp. Season with a teaspoon of the following. salt, pepper, oregano and crushed red pepper. Mix together. Add a drizzle more of the olive oil. Cook for about 3 minutes until the shrimp are almost done. At the last minute, add in the fresh tomato and mix together. Season the tomato with salt and pepper. Cook for another minute.

Remove and place on serving dish. Top with loads of fresh basil. ENJOY!

Thai-Peanut Noodle Saute

This dish was great. It had the right amount of spiciness, great color and texture. The fettuccine was perfect because it was sturdy enough to stand up to the peanut sauce. Fresh veggies were the key to this dish not being soggy. I planned to add chicken which I think would also be great but realized it was still frozen. Regardless, the dish was perfect.

Ingredients:

- 1/2 pound fettuccine
- 1 jalapeno pepper, sliced into circles, seeds removed
- 1 cup fresh broccoli, chopped
- 1/4 red bell pepper, sliced into 2 inch strips
- 1/4 green bell pepper, sliced into 2 inch strips
- 2 garlic cloves, minced
- 1 large carrot, cut into circles
- 5 fresh basil leaves
- 1/2 cup chunky peanut butter
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1/4 cup Shriracha Sauce
- salt
- pepper
- garlic powder
- olive oil

To Make:

Cook the pasta according the the package. Make sure to salt the water and not to overcook.

In the meantime, using a large pan, drizzle with olive oil and heat the pan on medium heat. Add in the carrots, jalapenos and peppers. Sprinkle with salt and cook for about 2 minutes. Then add the garlic and broccoli. Reduce to medium low heat and keep them moving around. Cook for another 5-8 minutes until tender but crunchy.

In a glass bowl, whisk together the peanut butter, rice wine vinegar, soy sauce and Shriracha sauce. Add salt, pepper and garlic powder to taste. Drain the pasta and add into the veggies. Add more olive oil. Add the peanut sauce in batches and mix together. Rip up the fresh basil and throw into the dish at the end. Mix together.

Serve while hot.

Sesame & Sprouts Lunch Bagel

Looking for a healthy, hearty quick lunch fix? Try this boca burger bagel sandwich. Complete with sprouts and tomato, this sesame bagel is refreshing and tasty too!

Ingredients:
- 1 sesame bagel
- 1/2 cup sprouts
- 2 tomato slices
- 1 boca burger (your choice)
- mustard
- salt


To Make:

Grill the boca burger and toast the bagel. Slice boca down the middle and arrange on the sides of the bagel. Cover top with mustard and arrange sprouts and tomato on top. Sprinkle a dash of salt on the veggies. Slice down the middle and enjoy!

Hearty "Fish" Stew

This was a creation that pushes the limits of traditional fish stews. I used imitation crab meat which has a great flavor and texture and incorporated traditional stew elements like potatoes, carrots, onions and crushed tomatoes. It turned out delicious. This is the essence of being a SEXY CHEF.

Ingredients:

- 1 pound imitation crab meat

- 6 red potatoes - peeled and diced

- 2 cans petite diced tomatoes

- 3 carrots, peeled and sliced

- 1 onion, diced

- 6 garlic cloves, minced

- fresh basil

- 1 tsp. shriatcha sauce

- 1 tsp. dried oregano

- 1 tsp. crushed red pepper flakes

- 1 tsp. dried parsley

- 1 tsp. smoked paprika

- 2 tsp. salt

- 1 tsp. black pepper

- 1 tsp. garlic powder

- olive oil

To Make:

In a large saute pan, drizzle olive oil and saute the onions, carrots and garlic on medium heat for 3-4 minutes. Season with salt and pepper and mix together. Add the crab meat and more olive oil and mix together.

In the meantime, peel the potatoes and place in a microwave for 3-4 minutes to make them semi-tender. Dice them up and add into the mix. Add more olive oil and season with salt and pepper. Mix together.

Add in the 2 cans of petite diced tomatoes WITH THE LIQUID. Season with salt and pepper and the rest of the dried ingredients and the shriatcha sauce. Mix together.

Cover, reduce to medium low heat and simmer for 20 minutes before serving. Top with fresh basil. Serve and enjoy!

Pistachio Encrusted Honey-Mustard Salmon

This fish was the BOMB.... the flavors burst in your mouth with this sweet and savory dish. Serve with any vegetables and your set. This is a low-carb, high protein meal with lots of great omega-fatty acids that are essential to good health! Who though eating right could be this delicious and feel this SEXY?

Ingredients:

- salmon fillets (2-4   6 oz. each)
- 1/2 cup mustard
- 1/2 cup honey
- 1 cup peeled pistachios
- 1/2 tsp. dried oregano
- 1/2 tsp salt
- 1/2 tsp. black pepper
- 1/2 tsp crushed red pepper flakes
- olive oil


To Make:
  
In a glass bowl, combine the mustard and honey and whisk together until combined. Remove skin from salmon and pour the honey mustard all over the salmon. Coat completely on both sides and place in the refrigerator until your ready to use.

In a food processor, combine all spices and pistachios. Pulse together until pistachios are made into small bits. Don't over process.

In a large pan, coat with olive oil and turn stove to medium low heat. Allow the pan to get hot for about 4 minutes before adding the salmon. Note: if you use any higher than medium low, you could get the oil too hot and burn the crust of the fish.

Slowly add each salmon fillet into the pan and cook on medium low heat for about 4-5 minutes on each side.

Serve with your choice of veggies and enjoy!

Mexican Chicken

This dish is really awesome because it's pretty much a "one-pot wonder..." it's fairly quick to make and is packed with loads of flavor, vitamins and protein. You can also eat over top of whole-grain rice or just by itself. Your choice. :-) I love choices!

Ingredients:

- 1-2 chicken breasts, (depending on how large) cubed

- 1 can kidney beans, drained

- 1 can black beans, drained

- 1 small onion, chopped (large chunks)

- 1 green pepper, diced

- 1 cup petite diced tomatoes with juice

- 1 cup water

- chopped fresh cilantro

- 1/2 cup olive oil

- oregano

- crushed red pepper

- paprika

- garlic powder

- salt

- pepper

- Plain yogurt or sour cream to top

To Make:

In a deep and large saute pan, heat the olive oil and add in the chicken... cook for about 5 minutes to get a nice sear on medium heat. Season with salt and pepper.

Add in the onions and peppers, mix together and season with salt, pepper, and 1 tsp. of garlic powder.

Cook another 5 minutes until the veggies are slightly tender and the chicken is cooked almost through. Next, add the tomatoes with juice, kidney beans and black beans and mix together. Season with salt and pepper and 1 tsp. of garlic powder, paprika, oregano and 1/2 tsp of crushed red pepper.

Mix together. Cook for another 10-15 minutes covered on medium low heat. Add in a cup of water and mix in for a juicier constancy.

Top with sour cream or plain yogurt and fresh cilantro.

Serve over rice or alone, enjoy!



Grilled Eggplant with Fresh Basil

I love grilling fresh vegetables in the summertime, it's easy and fun too. This took no time at all and I topped this grilled eggplant with fresh basil, it was to die for!

Ingredients:
- 1 eggplant, sliced thin
- olive oil
- garlic powder
- salt
- pepper
- handful of freshly chopped basil

To Make:
Heat a grill pan on the stove (or the grill outside) If your grilling inside, drizzle olive oil liberally in the bottom before heating the pan, that way the eggplant won't stick.

Lay the eggplant in the grill pan once the pan is semi-hot. Drizzle liberally with salt and season with black pepper and garlic powder. Drizzle olive oil overtop of the eggplant as well. Allow this to grill on medium heat for about 10 minutes. Keep checking to make sure it's not burning or cooking too quickly, if so, reduce the heat.

You can also cover the grill pan also. Check after 6-7 minutes. If the color looks good, flip them.

Remove once the eggplant is very tender (to taste).

Finish with one last drizzle of olive oil and top with fresh basil.

Sun-Dried Tomato & Basil Pesto Pasta with Shrimp

I made this meal for my family a few nights ago and they RAVED. Realistically I'm not sure when they haven't raved, but this dish really stole the show for a while. The flavors are super intense and a crowd pleaser for sure. Try it out, modify for your tastes and let me know what you think!

Ingredients:
- 1 pound linguini or pasta of your choice
- 2 pounds fresh shrimp
- 25 fresh basil leaves
- 1 jar sun-dried tomatoes packed in olive oil
- Parmesan cheese
- 1/2 onion, diced
- 4 garlic cloves, minced
- 1/2 red bell pepper, diced
- salt / pepper
-oregano and garlic powder
- crushed red pepper
- olive oil


To Make:

Begin by boiling a pot of water for the pasta. Make sure you salt the water. Cook the pasta for 7-9 minutes depending on which type and until it's AL-DENTE!

In the meantime, begin sauteing in olive the onions, garlic and red bell pepper on medium low heat until almost tender. Remove the tails from the shrimp (if you prefer) and add into the peppers and onions. Season with salt, pepper, crushed red pepper, garlic powder and oregano. Cook until the shrimp are done, about 4 minutes.


While that is cooking on the stove and the pasta is boiling away, in a food processor, add in the container of sun-dried tomatoes with olive oil, 20 basil leaves and 2 tablespoons of Parmesan cheese. Add in a pinch of salt, pepper and garlic powder. Pulse together until it's smooth. Set aside.

Once the pasta is done, in a large bowl, pour the sun-dried tomato basil mixture over top the pasta and mix together. Slowly mix in the shrimp and pepper. Top with additional fresh basil leaves and Parmesan cheese. Add crushed red pepper to taste. ENJOY!

Sweet Potato Hash Browns

This is off the charts. I was super pleased with the turnout of this side dish creation. I threw in some extra color and nutrition by adding in frozen peas, carrots and red bell peppers. Try this and you'll agree that this healthy side dish is FULL FLAVOR and totally superb!

Ingredients:

- 1 large sweet potato
- 1/4 red bell pepper, diced
- 1/4 onion, diced
- 1/4 cup peas&carrots (frozen)
- 2 tablespoon Parmesan Cheese
- olive oil
- garlic powder
- crushed red pepper
- salt
- pepper

To Make:

Start by dicing up the sweet potato into cubes. In a large skillet, drizzle some olive oil and add in the sweet potato. Season with salt and pepper and set to medium low heat. Cover and let cook for 5-6 minutes  until sweet potato starts to get soft.

Next, add in the onions and bell pepper. Add a bit more olive oil, mix together. Cook for another 5 minutes until veggies are tender. Increase heat to medium heat. Cover again.

Add garlic powder, crushed red pepper, salt and pepper to taste. Last, add in the frozen peas and carrots. Mix together, season a bit with salt and pepper and add in the Parmesan Cheese.

Cook until the veggies are tender. Serve with meat, fish or chicken. ENJOY!

Full Flavor Sandwich Special

Quick, fun and easy lunch sandwich... make it your own!

Ingredients:

- Favorite Veggie burger variety
- Sub Roll
- onion, diced
- red bell pepper, diced
- olive oil
- fresh basil

To Make:

 Heat up the onions, bell pepper and veggie burger in a skillet on medium heat. Cook for about 5-6 minutes until tender.
In the meantime, toast the roll. Slice the veggie burger down the middle and arrange onto roll. Top with sauteed veggies. Drizzle olive oil over top. Arrange fresh basil. Slice down the middle and enjoy.

Chickpea, Red Pepper & Peas Side Dish

Colorful and summer-ready, this side dish will blow your mind and your mouth away. If your eyes aren't dancing with delight when you see this dish then you need glasses. Taste and enjoy. Let me know what you think.

Ingredients:

- 1 can chickpeas'
- 1/2 red bell pepper, diced
- 1/4 onion, diced
- 1 lemon
- handful of fresh basil, chopped
- 1/4 cup Parmesan cheese
- 1/2 cup frozen peas
- salt
- pepper
- crushed red pepper
- olive oil

To Make:

In a pan, drizzle olive oil and saute the onions and bell pepper for 3-5 minutes. Season with salt and pepper. Drain the chickpeas. Add into the mix. Season with salt.

Cook on medium heat for 2 minutes, then add in frozen peas. Cook until peas are no longer frozen. Season with crushed red pepper, more salt and pepper. Mix together.

Slice open the lemon and squeeze all of the juice over top the mixture. Then zest, to taste, the lemon over top the dish.

Place on a medium serving platter. Top with Parmesan cheese and freshly chopped basil.

Serve and enjoy!

July 4th Side Dishes

This 4th of July was amazing. We ordered some delicious crabs and I made some fantastic side dishes that are traditional, yet gourmet to go along. To say the least, it was amazing and everything complimented each other so well.

First thing on the menu:

Sweet Corn & Roasted Pepper Salad

Ingredients:

- 1.5 ears of fresh sweet corn
- 3 green peppers
- 6 fresh basil leaves
- 1/2 cup olive oil
- 1/2 tsp balsamic vinegar
- 1 tsp white vinegar
- salt
- pepper




To Make:

On the grill, roast the bell peppers until they are tender, then when they are cool enough to touch, peel off the skin. Remove stem and seeds, slice and add into bowl.

Boil the corn until tender. When cool, slice down the sides of the corn and add directly into the bowl.

In a side dish, combine diced fresh basil, olive oil, balsamic vinegar, white vinegar, salt and pepper. Whisk together and pour over the corn and peppers. Mix together and serve with the meal. Can be cold or room temperature.


Liz's Savory Red Potatoes

 Ingredients:

- 6 medium red potatoes, washed
- 1/2 onion, diced
- 1/2 cup olive oil
- 1 tsp dried parsley
- 1/2 tsp Old Bay Seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp oregano



To Make:

Dice potatoes into cubes and place in large pot. Dice the onions and add in pot. Add olive oil and cook on medium heat. Add the spices in order. Mix together. Cover and cook on medium low heat for about 30 minutes or until fork tender. Serve with the meal.


Take look at this table... awesome right?

Shriacha Shrimp

My husband found this delicious Asian sauce that is bright red and called Shriacha... I've since been using it in a LOT of things and I think it is AMAZING in this shrimp recipe... it's a bit spicy so if you like heat, this dish is for you!

Ingredients:

- 1 pound fresh shrimp, tails on
- 1/2 cup Shriacha Sauce
- 1/4 cup Warshire Sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1/2 tsp. black pepper
- 1 tsp garlic powder

To Make:

- In a large bowl, whisk the wet ingredients together and place the shrimp in the bowl. Allow this to marinate for atleast 30 minutes.

Heat a large skillet. Place contents into the skillet and cook until the shrimp are done and a bit carmelized on top. About 5-6 minutes. Cook on medium high heat.

Serve with vegetables or as an appetizer. Enjoy!

Ultimate Tomato Basil Omelette

WOW. I had some leftover tomato basil salad, complete with mozzarella, tomatoes and basil so I decided to blend it all together to create more of a chunky sauce and it was unbelieveable. This omlette was outstanding.

Ingredients:

- 2 eggs
- tomato, basil, mozzarella salad, blended together
- 1/4 cup mozzarella cheese
- 2 tablespoons of your choice of meat, chopped
- canola oil
- salt
- pepper
- parsley to garnish

To Make:
In an omelette pan, drizzle some canola oil and turn on stove to medium heat.

Beat the 2 eggs in a dish, season with salt and pepper and dump into the hot pan. Spread the meat around in the pan, add cheese and 1 tablespoon of tomato mixture.

Top with a lid and cover for about 2 minutes, set stove to medium low heat.

Uncover, fold omlette in half and let cook for another minute.

Remove from pan, top with the rest of the tomato mixture and garnish with parsley.

I know... it's your new favorite breakfast. :-)

Southwestern Mac N Cheese

Not only is this simple to make but it's a crowd pleaser. If you love salsa con queso, then you will LOVE this mac n cheese!

Ingredients:

- 1/2 jar Salsa Con Queso
- 1/4 red bell pepper, diced
- 1/4 yellow bell pepper, diced
- 1/4 orange bell pepper, diced
- 1/2 pound mini shells
- 1/4 onion, diced
- olive oil
- 4 basil leaves, choppped
- salt
- pepper
- garlic powder
- crushed red pepper

To Make:

Salt a pot of water and cook pasta for 7-8 minutes until al-dente.

Saute the onions and peppers on medium high heat in olive oil for about 8 minutes, until tender. Season with salt, pepper, garlic powder and crushed red pepper flakes to taste.

Drain the pasta, do not rinse. Add directly into the veggies. Mix in 1/2 jar of Salsa Con Queso and top with fresh basil. Serve and ENJOY!

Pineapple Cherry Cheesecake

My mom-mom was the inspiration for this dish since she made something similar and we thought it would be awesome as a cheesecake. Let me tell you, it WAS delicious! The perfect desert for a hot summer day because it's not too heavy, too sweet or too much! It's awesome, light and refreshing!

Ingredients:


3 packages Philadelphia Cream Cheese
1 cup(s) of drained crushed pineapple
6 ounce(s) of vanilla pudding
1 container whipped topping
3 eggs
3/4 cup(s) of sugar
2 tsp. of vanilla extract
1/2 cup(s) of melted butter
1 1/4 cup(s) of graham cracker crumbs
1 cup(s) of dried diced cherries
1/2 cup(s) of skim milk

To Make:


- take 1/2 cup of diced dried cherries and mix into the graham cracker crumbs.
- Add in the melted butter and mix together.
- Press this into a springform pan and store in the refrigerator until ready to fill with cheesecake.
- In a large bowl, place three packages of room temperature Philadelphia Cream Cheese.
- Add one egg and beat together.
- Add second egg, beat together (with handmixer)
- Add third egg and half of the sugar, mix together.
- Add 2 tsps of vanilla extract.
- Add the rest of the sugar.
- Add in the 1/2 cup skim milk.
- Beat together.
- Mix in 1/4 cup of dried cherries.
- Pour mixture into springform pan.
- Preheat oven to 350.
- Bake for about 50 minutes to an hour. (I said an hour in my video but that is only if your oven is not very hot... mine took only about 50 minutes.)
- Remove and let cool.
- Mix in the crushed pineapple and vanilla pudding, make sure the pineapple is drained a lot.
- Microwave for 5 minutes, stirring every 2.5 minutes.
- Let this cool.
- Once cooled, fold into whipped topping.
- Remove springform pan from cheesecake.
- Spread Pineapple topping over cheesecake and top with remaining dried cherries.

ENJOY!

Sweet Potato & Spinach Side Dish

You may not have thought about mixing these 2 ingredients together, but I assure you, it's delicious. This goes well with fish or meat so the possibilities are endless!

Ingredients:

- 1 sweet Potato
- 1 cup frozen chopped spinach
- 1 small onion, diced
- 1/4 cup parmesan cheese
- olive oil
- salt
- pepper
- crushed red pepper
- garlic powder

To Make:

Peel and slice the sweet pototo in thin strips. Spread on a baking sheet and toss with olive oil, salt, pepper and garlic powder. Roast for 45 minutes at 350 degress, then broil for 5 minutes.

In a large pan, saute the onions for 2-3 minutes then add in the spinach. Season with salt, pepper, garlic powder and crushed red pepper. Cook the spinach and onions for about 5-8 minutes until tender and delicious. Mix in the parmesan cheese. Then mix in the sweet potatoes.

Serve with seafood or meat. Enjoy!

Creamy Shrimp & Linguini with Rosa Sauce

YUM...I LOVE anything with a tasty sauce and this dish really does the trick for me. I love this because we are encorportating some delicious veggies in there also AND getting an awesome pasta dish. This is a must try and PLEASE let me know how much you LOVE this.



Ingredients:


- 1/4 cup(s) of Philadelphia Cream Cheese
- 1/2 green pepper, slice in thin strips
- 1/2 cup(s) of diced onion
- 3/4 pound(s) of Linguini
- 2 carrots, shredded
- 1/2 cup(s) of olive oil
- 4 large scoops of spicy red tomato sauce ( either homemade or store bought)
- 1 tbsp. of salt
- 1 tsp. of black pepper
- 1/2 tsp. of crushed red pepper
- 1/2 tsp. of garlic powder
- 1 pound(s) of cooked shrimp

To Make:


Boil a pot of water, add a generous helping of salt and cook the linguini until it's al dente, about 8 minutes.

In a large pan, drizzle olive oil and begin by sauteing the onions.
Season with salt.

Slice the green pepper into thin strips and add into the onions.
Season with salt. Mix together.

Shred the 2 carrots.

Add into the onions and peppers.

Season with salt, pepper.

Add in 1 pound of cooked shrimp (tails off)

Season the shrimp with salt, pepper, garlic powder and crushed red pepper.

Drain the pasta.

Add the pasta into the mix and drizzle another helping of olive oil over top.

Mix together.

In a small sauce pan, add the 1/4 cup Philly cream cheese.

Set to medium low heat.

Add in 4 scoops of spicy red tomato sauce.

Mix the sauce and the Philly cream cheese until it gets nice and smooth and turns a shade of pink.

Pour the sauce all over the pasta and shrimp.

Serve while hot.. ENJOY
(made sure you watch my video to learn how to property twirl pasta :-)

Creamy Cabbage Slaw

This takes traditional coleslaw to the next level. I'm all about amping up things... so here you go! Try this over chicken, fish, or put it on a hot dog or burger! Enjoy!

Ingredients:


- 2 tbsp. of Plain Philly Cooking Cream
- 1 1/4 head of green cabbage, sliced thin
- 1 1/4 head of purple cabbage, sliced thin
- 2 carrots, shredded
- 2 tbsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of garlic powder
- 1/2 tsp. of oregano
- 1/4 cup(s) of olive oil
- 1/2 onion, diced


To Make:


heat a large pot with olive oil and add in the onion. Cook for 2-3 minutes until semi-tender.

Slice the cabbage very thin and add into the olive oil and onion.
Season heavily with salt and lightly with pepper and drizzle extra olive oil over top.

Mix together and cook for about 10 minutes until tender.

Shred 2 carrots and add into the mix.

Season the carrots with salt and pepper.

Mix together.

In a bowl, add the Plain Philly Cooking cream and season with salt, pepper, oregano and garlic powder.

Add 2 heaping tablespoons oh Philly Cooking Cream to the cabbage and mix until coated.

Serve overtop chicken, steak, pork, fish or on a hot dog or hamburger... you can serve really with ANYTHING... enjoy!

Creamy Italian Red Potatoes & Green Beans

Red Potatoes & Green Beans are a classic Italian dish, however I threw in some Philadelphia Cooking Cream and this dish became the MOST delicious side dish EVER!

Ingredients:

- 2 tbsp. of Philadelphia Italian Herb Cooking Cream
- 1/2 Onion, Diced
- 5 red potatoes, cubed
- 1 cup(s) of french cut style frozen green beans
- 5 garlic cloves, diced
- 1/2 cup(s) of olive oil
- 1 tbsp. of salt
- 1 tsp. of black pepper
- 1/2 tsp. of garlic powder

To Make:

Heat a large pot with olive oil, add in the onion and garlic and cook for 2-3 minutes until tender.
Dice up the potatoes and add into the onions and garlic.
Season with salt and pepper.
Mix together, set to medium low heat and cover for 20 minutes, stirring every 2 minutes.
In a pan, heat some olive oil and saute the green beans for 2-3 minutes until tender. Season with salt.
Add the green beans into the potatoes and mix together.
Add the 2 heaping tablespoons of Italian Cheese and Herb Philly Cooking Cream and mix together.
Serve and enjoy!

Creamy Scrambled Eggs with Tomatoes and Red Peppers

The perfect healthy morning meal... colorful, filling, tasty and DELISH! These scrambled eggs are going to be your signature dish once you try it. Feel free to add whatever you've got laying around... but this combo is killer. (one serving)

Ingredients:

- 2 eggs, beaten
- 1/2 cup plain soy milk
- 1 small tomato, diced
- 1/4 red bell pepper, diced
- 1/4 sweet onion, diced
- 1 tablespoon Philadelphia cooking creme
- olive oil
- handful of fresh parsley
- salt
- pepper

To Make:

in a medium skillet, sauté the onions and bell peppers with olive oil for about 4 minutes, season with salt and pepper.

Add in the diced tomato and season with salt and pepper. Mix together.

Season the beaten eggs with salt and pepper and mix in the soy milk. Beat one last time and pour into the eggs. Let this cook for about 1.5 minutes on medium low heat.

Begin mixing together the dish until the eggs start to cook. Mix in the cooking creme. Cook until desired doneness.

Top with fresh parsley and add another pinch of salt to the top. Serve immediately.

Salmon with Campanelle, Vegetables and Philly Cooking Creme

I took this dish all the way to Maryland Public Television, and now I'm bringing it back on the Real Women of Philadelphia contest with Paula Deen! The only difference is I'm adding Philadelphia Cooking Creme... it's simply amazing!
(Serves 4 people)

Ingredients:

- 1/2 pound Campanelle Pasta
- 1 8oz salmon fillet
- 1 container plain Philadelphia Cooking Creme
- 1/2 red bell-pepper, diced
- 1/2 onion, diced
- 10 garlic cloves, minced
- 2 large carrots, shredded
- 1 cups frozen peas
- Olive Oil
- Garlic powder
- Crushed Red pepper
- Dried oregano
- Salt
- Pepper

To Make:

Start by boiling a large pot of salted water. Cook the pasta according to the package, about 8-9 min; always al-dente.

While the water is heating up, dice the vegetables and shred the carrots. In a large saute pan, drizzle the bottom with olive oil and saute the onions, peppers and garlic until tender, about 6-8 min. Season with salt and pepper.

In the meantime, drizzle another large pan with olive oil and place on stove set to med-high heat. Season the salmon with salt, pepper, crushed red pepper and dried oregano. Place salmon into the pan and reduce to med. heat. The salmon should cook about 2 minutes on each side.

Add the carrots and frozen peas into the vegetable mixture and add more olive, salt and pepper. Add in crushed red pepper.

Begin breaking up the salmon into large chunks in the same saute pan and immediately add the salmon into the vegetables. Add in 4-5 tablespoons of Philly Cooking Creme. Mix together.

Drain pasta and add into the mixture. Add 1 tablespoon extra olive oil and 1 tablespoon extra of cooking creme. Mix together and serve immediatly.

Lemon Baked Tilapia

Looking for a quick meal that is easy and looks awesome? Try this Lemon Baked Tilapia. Tilapia is my go-to seafood dish because there are SO MANY different ways to prepare it and it's fast to make!

Ingredients:

- 2 tilapia fillets
- 2 lemons
- oregano
- paprika
- salt
- pepper
- olive oil (or cooking spray)

To Make:

Preheat oven to 355.

In a large baking dish, either drizzle with olive oil or spray with cooking spray. Place your tilapia fillets in the dish.

Season lightly with oregano, paprika, salt and pepper. Slice the lemons down the middle, remove seeds and gently sprinkle lemon overtop of the tilapia.

Place the lemon slices in the dish. Bake for 20 minutes and broil for 3 minutes.

Serve with fresh or sautéed vegetables.

Sun-Dried Tomato (Philly Cream Cheese) Mac'N'Cheese

These individual portions of this velvety and creamy dish will melt your taste buds. Packed with sun-dried tomatoes, plump peas and our star ingredient, Philadelphia Cream Cheese, this "typical dish" is transformed into a gourmet side dish that is worthy of any table.

Ingredients:

8 ounce(s) of Philadelphia Cream Cheese
8 ounce(s) of Sharp White Cheddar Cheese
1/2 pound(s) of mini shells
1 small onion, diced
4 garlic cloves, minced
1/4 cup(s) of sun-dried tomato packed in olive oil
1 cup(s) of frozen peas
1/2 cup(s) of Parmesan Cheese
1 cup(s) of heavy whipping cream
1 tbsp. of unsalted butter
1 tbsp. of Italian Bread Crumbs
1 tsp. of garlic powder
1 tsp. of crushed red pepper
1 pepper to taste
1 salt to taste
2 tbsp. of olive oil
4 sprays cooking spray

To Make:

Pre-heat oven to 360.
Boil pot of salted water
Cook the mini shells for 6 minutes, drain. Do not rinse.
Add the diced onion and minced garlic in 2 tbsp. of olive oil.
Cook for 5 minutes.
Open the Philadelphia Cream Cheese and cut into cubes.
Add the cubes one-by-one into the onions and garlic. Mix together. Season with salt and pepper.
In a food processor, blend the 1/4 cup of sun-dried tomatoes until blended. Add into the cream cheese mixture.
Add in 1 cup heavy whipping cream and butter, mix together. Season with salt and pepper.
Add in 1 cup frozen peas. Mix together.
Slowly mix in 1/2 cup grated Parmesan Cheese.
Grate the Sharp Cheddar cheese and slowly mix into the cheese mixture in small handfuls. Reserve 3/4 cup for later.
Season with 1 tsp. garlic powder.
Season with 1 tsp crushed red pepper flakes.
Season with salt and pepper. Mix together.
Add in pasta, mix together.
Arrange four mini baking cups in a large baking platter.
Spray with cooking spray to prevent from sticking.
Spoon pasta mixture into each cup, filling to the top.
Top each mini cup with remaining sharp cheddar cheese.
Sprinkle Italian breadcrumbs overtop each mini cup.
Place in oven for 10 minutes. Broil on High for 2 minutes
Remove from oven, serve while hot.

Sun Dried Tomato & Pesto Stuffed Mushrooms

Stuffed mushroom lovers... this is for you. These creamy, flavorful mushrooms will be your new favorite party appetizers and also an easy delight to make whenever you get the urge.

Ingredients:

- 30-40 button mushrooms
- 1 package Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes
- 1 teaspoon pesto paste
- 1/3 cup mozzarella cheese
- 3 slices turkey bacon, chopped
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- crushed red pepper flakes to taste
- salt
- pepper

To Make:

Preheat oven to 325 degrees.

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Wash and dry the mushrooms and carefully remove their stems. (Save these stems for other delicious meals).

Gently fill each mushroom with the cream cheese mixture.

Line a baking sheet with tin foil. Bake the mushrooms for 20-25 minutes until they are slightly browned. They will release some liquid. Once they have cooled for 5 minutes, remove from the baking sheet so they don't get soggy in the juice.

ENJOY!

Tofu Cacciatore

So I was being extra creative tonight... not that I'm not USUALLY really creative, but I think this dish is awesome and delicious and I'm really pleased with how this turned out. Try it and let me know what you think.

Ingredients (serves 2):

- 3/4 package of Extra Firm Tofu
- 1/2 onion, diced
- 1/2 cup chopped celery
- 1/2 cup shredded carrots
- 1/2 green pepper, diced
- 2 tablespoons tomato paste
- 1/3 cup fire roasted tomatoes
- olive oil
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp crushed red pepper flakes
- 1/2 tsp dried basil
- 1/2 tsp paprika
- salt
- pepper

To Make:

In a large pan, saute the onions and celery for 2 minutes on medium heat.

Drain and slice the tofu into small cubes. Add the tofo into the onions and add in the green peppers. Season with salt and pepper. Cook on medium high heat for about 10 minutes until nicely browned. Add in the carrots.

Add in the 1/3 cup fire roasted tomatoes and season with salt. Cook another 5 minutes.

Add in the tomato paste and 1/2 cup water. Add the rest of the spices. Mix together and cover. Cook on medium low heat for another 10 minutes.

Serve alone or over rice or pasta.

Enjoy!

Philadelphia Cream Cheese Mini Stuffed Peppers

I'm really excited to be taking part in this fabulous new competition called the Real Women of Philadelphia with Paula Dean! Let me know what you think of my FIRST appetizer course...

Ingredients:

- 12 sweet mini peppers
- 8 ounces Philadelphia Cream Cheese
- 1/2 cup sun dried tomatoes, packed in olive oil
- 1 teaspoon pesto (or 6 fresh basil leaves)
- 3 pieces of turkey bacon
- 1/3 cup mozzarella cheese
- 1/2 onion, diced
- 4 garlic cloves, smashed and chopped
- olive oil
- crushed red pepper (to taste)
- pinch of salt
- 1/2 teaspoon of black pepper

To Make:

Drizzle olive oil into a medium sauté pan. Add in diced onion. Add in smashed, chopped garlic. Mix together and cook on medium high heat for 2 minutes.

Next, chop the turkey bacon and add into the onions and garlic. Cook for another 5 minutes on medium low heat.

In a food processor, add in the package of Philadelphia Cream Cheese, sun dried tomatoes, pesto, crushed red pepper flakes, salt and pepper. Pulse until well blended.

In a large bowl, mix together the cream cheese blend with the onions, garlic and turkey bacon. Add in the mozzarella cheese.

Heat oven to 365 degrees.

Wash and dry peppers.

Slice the tops off of the peppers and using a paring knife, remove the seeds and any insides.

Using a small spoon, gently spoon the cream cheese mixture into each pepper.

Line a baking sheet with tin-foil and arrange each pepper onto the baking sheet. Cover the top of the baking sheet with another piece of tin-foil.

Bake for 27 minutes.

Remove peppers and garnish with fresh parsley if desired.