Cherry Pepper Relish

     Cherry Pepper Relish            

       

  

 Ingredients

 3 hot cherry peppers

 3 tablespoons Sweet Onions

 3 tablespoons extra virgin olive oil

 1/2 teaspoon salt

                                   1/2 teaspoon red chile flakes                                        

 Directions

  

 1. Combine all the ingredients in a blender 

and pulse to form a chunky relish. 

 2. Covered in the refrigerator, will keep for 

up to 5 days. Stir well before using. 

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin             

       

  

 Ingredients

 1 pork tenderloin, cleaned and trimmed

 4-6 slices of bacon

 1 tablespoon of garlic powder

 1 teaspoon of Seasoned Salt

 1 teaspoon dried crumbled leaf basil

 1/2 teaspoon oregano

 1 teaspoon black pepper

                           olive oil                                        

 Directions

  

 1. Mix garlic powder, seasoned salt, basil, oregano, 

and black pepper; rub the mixed seasoning all over 

the pork tenderloin. 

 2. Wrap pork with bacon and secure with toothpicks. 

Coat very well with the olive oil.

 3. Place the seasoned pork tenderloin in a 9x13 pan 

and bake uncovered in a 375 to 400 oven for 

45 to 60 minutes, make sure the bacon is done. 

Herbed Broccoli

               Herbed Broccoli              

       

  

 Ingredients

 Large head of broccoli 

 1/4 cup vegetable broth 

 1/4 teaspoon basil, dried 

 1/4 teaspoon oregano, dried 

 1/8 teaspoon thyme, dried 

                                      1/8 teaspoon savory, dried                                       

 Directions

  

 1. Cut bite-size florets from the head of broccoli.

 2. Toss florets with broth and herbs. 

 3. Steam in microwave 3 minutes or in a steamer basket 

until desired tenderness. Store any leftovers in an airtight 

container in the refrigerator for up to 3 days. 

Pineapple-Pecan Squares

            Pineapple-Pecan Squares              

       

  

 Ingredients

 3/4 cup boiling water 

 1 box (4-serving size) sugar-free lemon-flavored gelatin

 1 cup unsweetened pineapple juice 

 1 1/2 cups graham cracker crumbs 

 1/2 cup sugar 

 1/4 cup shredded coconut 

 1/4 cup chopped pecans 

 3 tablespoons butter, melted 

 1 8 oz package fat-free cream cheese 

                                        1 8 oz can crushed pineapple, undrained                                       

 Directions

  

 1. In large mixing bowl, pour boiling water on gelatin; 

stir until gelatin is dissolved. 

 2. Stir in pineapple juice. Refrigerate about 30 minutes 

or until mixture is syrupy and just beginning to thicken.

 3. In 13x9-inch glass baking dish, mix graham cracker 

crumbs, 1/4 cup of the sugar, the coconut, pecans and 

melted butter. Reserve 1/2 cup crumb mixture for topping. 

Press remaining mixture in bottom of dish.

 4. In medium mixing bowl, beat cream cheese, sour cream 

and remaining 1/4 cup sugar with electric mixer on medium 

speed until smooth; set aside

 5. Beat gelatin mixture with electric mixer on low speed until 

foamy; beat on high speed until light and fluffy.

 6. Beat in cream cheese mixture just until mixed. Gently stir 

in pineapple (with liquid).

 7. Pour into crust-lined dish; smooth top. Sprinkle reserved 

1/2 cup crumb mixture over top. Refrigerate about 4 hours 

or until set.

 8. Cut in Squares.

Sausage and Tomato Ragu

Sausage and Tomato Ragu with Pasta              

       

  

 Ingredients

 2 tablespoons extra-virgin olive oil

 2 pounds mild (or Hot) Italian sausage, cut into 2-inch lengths 

 2 medium onions, cut into 1/2 inch slices 

 2 celery ribs, cut into 1/2-inch-thick slices 

 2 large carrots, peeled and cut into 1/2-inch slices 

 4 cloves garlic finely chopped 

 1 tablespoon fresh rosemary leaves 

 1 Pinch of ground allspice 

 1 teaspoon sea salt 

 1/2 teaspoon coarsely ground black pepper

 1/4 cup flour 

 2 cups chicken broth  

 1 cup dry red wine 

 1 28 oz can crushed tomatoes (or use fresh tomatoes) 

 1 15 oz can tomato sauce

                              1 pound rigatoni pasta                                       

 Directions

  

 1. Heat the oil in a large deep skillet over medium-high heat. 

Brown the sausage on all sides. Transfer to a 5 or 6 quart slow cooker.

 2. Add the onions, celery, and carrots to the oil remaining in 

the skillet and saute until lightly browned 3 or 4 min. Add the 

garlic, rosemary, all spice, salt, and pepper and cook another 

35 to 45 seconds.

 3. Add the flour and stir until incorporated. Add the wine and 

bring to a boil. Add the broth, crushed tomatoes, and tomato 

sauce and stir to incorporate, scrapping up any browned bits 

from the bottom of the pan to blend them with the sauce.

 4. Heat to simmering and pour over the sausages.

 5. Cover the slow cooker and cook on low 8-10 hours 

or 4-5 hours on high.

 6. Cook the pasta for about 10 min. or till tender. 

Serve with the ragu for a great meal.  

Red Pepper Meatloaf

           Red Pepper Meatloaf              

       

  

 Ingredients

 1 1/2 pounds of lean ground beef 

 1/2 cup of ketchup 

 1/3 cup of tomato juice

 1/2 teaspoon of salt 

 1/2 teaspoon of ground black pepper 

 1/8 teaspoon of crushed red pepper 

 2 eggs, beaten 

 3/4 cup of fresh bread crumbs 

 1/4 cup of diced onion 

 2 teaspoons of mustard

 For the Glaze:

 1/2 cup of ketchup 

 1 teaspoon of mustard 

                                     4 teaspoons of brown sugar                                      

 Directions

  

 1. Preheat the oven to 400° F.

 2. Combine all of the meatloaf ingredients in a large 

mixing bowl. Mix well. Line a 9x5-inch loaf pan with tin foil. 

Press the meat into the pan.

 3. Mix the glaze ingredients in a small bowl. 

Spread the mixture over the meatloaf.

 4. Cook the meatloaf for 35 to 45 minutes or until done 

and the meat is no longer pink. Drain off the fat.

 5. Allow the meatloaf to sit for at least 5 minutes 

before serving.

Enchilada Casserole

           Enchilada Casserole              

       

  

 Ingredients

 1 tablespoon canola oil

 1 medium onion, diced

 1 medium zucchini, grated

 1 19-ounce can black beans, rinsed

 1 14-ounce can diced tomatoes, drained

 1 1/2 cups corn, frozen (thawed) 

 1 teaspoon ground cumin

 1/2 teaspoon sea salt

 12 corn tortillas, quartered

 1 19-ounce can mild red enchilada sauce

                                   1 1/4 cups shredded Sharp Cheddar cheese                                      

 Directions

  

 1. Preheat oven to 400°F. Lightly coat with cooking spray 

a 9-by-13-inch baking pan.

 2. Heat oil in a large nonstick skillet over medium-high heat. 

Add onion and cook, stirring often, until starting to brown, 

about 5-7 minutes. Stir in zucchini, beans, tomatoes, corn, 

cumin and salt and cook, stirring occasionally, until the vegetables 

are heated through, about 2-3 minutes.

 3. Scatter half the tortilla pieces in the pan. Top with half the 

vegetable mixture, half the enchilada sauce and half the cheese. 

Repeat with one more layer of tortillas, vegetables, sauce 

cheese. Cover with foil.

 4. Bake the casserole for 15 minutes. Remove the foil and 

continue baking until the casserole is bubbling around the 

edges and the cheese is melted, about 10-12 minutes.