Rita's Stuffed Peppers

The farmers market had peppers which 

naturally made me think about this recipe. 

 I've had it for years.

You can also use red, yellow and orange peppers.

 Cut the peppers in half lengthwise and remove

 the seeds and membranes. 

 Chop the onion and garlic.

 Start browning the beef. I like to put it in a 

hot pan and let it sear for a few minutes before

 I turn it, let it sear again, then break it up and

 brown. This method really improved the flavor

 of the ground beef. You'll notice a better

 "grilled" hamburger aroma.

 Mix in the chopped onion and garlic and continue

to break up and cook. Drain any excess fat.

 Stir in the seasonings.

 Stir in the rice and tomato sauce.
Option: If you don't have leftover cooked rice
you can add 1/2 C raw rice plus 1 C water to
the mixture, cover and simmer for 20 minutes
 until the rice is tender. Fill peppers. 

 Have the peppers ready in a 9x13 pan.

 Fill with the ground beef mixture.

 If you like extra sauce use an additional 

can of tomato sauce. I usually do this. 

Spoon the tomato sauce on the filled peppers

 and sprinkle with a little Italian herb seasoning.

 Cover until ready to bake. Then pop into a 350º 

oven for 45 minutes.

 Remove the foil and sprinkle with cheese.

 Bake, uncovered an additional 15 minutes until

the cheese is bubbly.

Corn is always a good side to serve with this: 

either my corn pudding, corn bread, muffins, 

or my easy corn on the cob. All good combos.

Lucky you if you have leftovers.

Stuffed Peppers

4 green peppers

1 lb ground beef

1 medium onion, chopped

1 glove garlic, minced

1 C cooked rice

1 C tomato sauce from

28 oz can, reserve 
remaining for the top

1 T Worcestershire sauce

2 t chili powder

1 t salt

1/2 t pepper

For The Top

Remaining tomato sauce
(Optional: Add additional 

1/2 t Italian seasoning 

1 C shredded cheddar cheese

Cut the peppers in half lengthwise and

remove the seeds and membranes. 

Set into a 9x13 casserole.

Brown the ground beef, onion , and 

garlic, breaking up until cooked. 

Add the salt, pepper, chili powder.

Stir to combine. Add a couple of shots

of the W-sauce. Add the cooked rice 
and 1 C of tomato sauce. Let simmer a
few minutes. Divide the filling among the

pepper halves. Pour over the remaining

sauce and sprinkle with Italian

seasonings. Cover with foil and bake

@350º for 45 min. Remove the foil,

sprinkle with cheese and bake another

15 min. until the cheese is bubbly.

serves 4
Option: If you don't have leftover cooked rice
you can add 1/2 C raw rice plus 1 C water to 
the mixture, cover and simmer for 20 minutes

 until the rice is tender. Fill peppers. 

Enjoy!

Links: Between Naps On The Porch,

 Common Ground,

French Country Cottage, 

The Charm Of Home, Rattlebridge Farm,
A Tray Of Bliss

Grilled Pork Tenderloin with Berry Balsamic Sauce

Here's another elegant but easy pork
tenderloin recipes.
 It's always one of my favorite dinners to
prepare. There's no waste and it's the
perfect size for the two of us or a small family.
There are so many ways to cook it and it's done
in less than 30 minutes. This one is so easy
 because it only uses few simple ingredients
that you probably have in your pantry.
It will create a fast and fantastic 

balsamic infused berry sauce.This sauce has a 

delicious tang condiment for the cumin grilled 

pork tenderloin.

To serve: Slice the grilled tenderloin and
 drizzle with the berry sauce sauce.

Rub tenderloin with olive oil and salt, pepper
and cumin. Let rest for 15-30 minutes. Grill,
 covered just until done-about 16 minutes.
That keeps it moist and juicy-tender.
 Prepare the berry
balsamic sauce. Keep warm.

Tonight I served it with acorn squash and a 

green vegetable. It's a  pretty and colorful 

combination that's also healthy and on the table

 in less than 30 minutes. For the squash I just 

pierced it a few times with the tip of a paring

 knife and microwaved for about 4-5 minutes 

until tender. Then just cut it in half and scoop out 

the seeds. To serve, add butter and season with 

salt and pepper. So easy that way. The vegetable

 was also just microwaved for a few minutes.
Keep this recipe on your list for fall menus. 

Grilled Pork Tenderloin 

with Berry Balsamic Sauce

1 lb pork tenderloin

olive oil

1 t ground cumin

1/2 t salt

1/4 t pepper

Sauce

1/3 C berry preserves 

(blackberry, boysenberry, raspberry)

2 T balsamic vinegar

1 T Worcestershire sauce

pinch red pepper flakes

2 T green onions or chives for garnish

Rub pork all over with olive oil and sprinkle 

with the seasonings. Let rest for 15-30

 minutes. Grill on a cover grill for 14-16 

minutes, turning occasionally just until the

 rareness is gone. It will continue to cook once

removed to a cutting  board. Let rest for 

5 minutes before  slicing on an angle.

Meanwhile make the sauce in a small skillet. 

Combine: preserves, vinegar, Worcestershire 

sauce and a pinch of crushed red pepper.

 Bring to a gentle boil for 2 minutes to

 slightly thicken. Serve sauce over pork 

and sprinkle with green onion. 

2-4 servings

Enjoy!

Links: Between Naps On The Porch,
Dwellings, Coastal Charm, facebook, 

Tomato Basil Chicken

This easy recipe is done in 20 minutes and uses

 fresh garden ingredients that I usually have
in the house. So it's just - defrost 2 chicken
breasts and the "what's for dinner?" 

question is answered. I use my large black
cast iron skillet for this., which I love.

 It browns the chicken nicely and I can cut 

the chicken  right in the skillet when it's done. 

Get out all the ingredients; it goes fast. 

1. Start your water boiling for the pasta. 

2. Prep/chop your ingredients.

3. Boil the fettucini, drain and 

reserved a little pasta water.

 4. While the pasta is cooking brown the chicken.

5.  Add the tomatoes, garlic, basil, and butter.

Season with more salt and pepper.

 6. The chicken is cooked in a matter of minutes
and the ingredients create a nice sauce.
Add a little reserved pasta water if
needed to increase the sauce.

 This is a Pinterest recipe. I've had it

pinned for a while and made it some time

ago but never posted it myself because I

thought it was everywhere. My daughter Kim

made it last week after work and loved it.

My granddaughter Kristina took it to

work the next day for a yummy lunch.

 7.  Cut the chicken into diagonal slices.
Serve over fettucini and enjoy!

Tomato Basil Chicken

2 chicken breasts

2 T olive oil

2 C chopped fresh tomatoes

2 t minced garlic

4 T butter

1/2 C fresh basil, chopped

salt and pepper

Parmesan cheese, grated

Pasta, cooked for serving

Pat the chicken dry with paper towel

and season with salt and pepper. Heat

the oil in a skillet and add the chicken.

Let brown for 4-5 minutes, then turn and

brown the other side for another 4 minutes.

Add the tomatoes, garlic, basil, and butter.

Season with more salt and pepper. When the 

chicken is done, turn the heat down to lowest

setting to keep warm. Cut the chicken

into diagonal slices. Serve over fettucini 

and sprinkle with parmesan. 

Enjoy!

Links: Between Naps On The Porch

Grilled Salmon with Spinach, Blue Cheese and Lemon Cream Sauce

This is good. Very good. I got the idea from a menu 

item advertised on the Bonefish Grill website. 

I thought "I can make that!" It's very similar to

one of my other salmon recipes. My 2012 post

Salmon with Spinach in a Blue Cheese Cream Sauce

A little internet research found the Bonefish 

recipe and I adapted and merged the two.

Start with a good fresh piece of salmon. 

This is wild Alaskan salmon that's been available

at my Publix lately. 

Season with your favorites. I did this.

Start with the sauce. It needs to simmer
 and reduce.

I made the bacon, just because it was the garnish
 on the Bonefish dish. It's a nice compliment to
the blue cheese, but it's not necessary. 

Add the cream to the sauce reduction.

Put your salmon on the grill.

Saute the spinach in a little olive oil. Salt
and pepper. You'll need lots of spinach because
 it cooks down to

this!

Whisk in the butter, cut up.

Keep on low heat until ready to serve.

Once you've turned the salmon on the grill, top
with spinach and blue cheese. Cover the grill again
and cook until the cheese begins to melt.

Carefully remove to a plate and drizzle with the 

lemon cream sauce. OK, that's more of a puddle
than a drizzle because the sauce is so good
and we love sauce here. I even dipped my mashed
 potatoes in the sauce...and the vegetable. 

Grilled Salmon with Spinach, 
Blue Cheese and Lemon Cream Sauce
Lemon Butter Sauce
1/2 C white wine
3 T lemon juice
1/4 C heavy cream
1/4-1/2 t salt
10 T butter (1 stick + 2 T)
Simmer wine and lemon juice for
15 minutes to reduce. Add cream and
cook until slightly thick. Slowly whisk in
butter until the sauce emulsifies.

Salmon, Spinach, Cheese
4 portions of salmon filets
4 C fresh spinach, packed
4 slices of bacon, cooked and diced
(1 T per fish portion)
 8oz blue cheese (2 oz per fish portion)
olive oil, salt and pepper
Saute the spinach in a little olive oil.
Season with salt and pepper.
Season salmon and grill just until almost done.
After flipping, top the salmon with sauteed
spinach and crumbled blue cheese. Cover and
allow the cheese to melt. Pull salmon off the
grill and onto a warm plate. Top with lemon butter
sauce and crumbed bacon.

Enjoy!

Links: Between Naps On The Porch,
Dwellings, The Scoop, 

Roast Pork Tenderloin with Pan Sauce

This tender and flavorful pork tenderloin 

roast is made even more delicious with a 

simple pan sauce. Just marinade and roast. 

 Add all the marinade ingredients to a
zip bag and smoosh to mix. Add the pork and
smoosh to coat it all over. Press out the air and
 close the bag. Refrigerate for a few hours.

 Remove the pork from the bag and
save the remaining marinade. Roast @400º
for about 30 minutes. I like to use my
cast iron skillet. It gives it a good sear.

 There are always 2 tenderloins in a package and
one is always bigger than the other, so if yours is
the smaller one, just roast for a little less time.
Once it's nice and browned, remove it to a warm
platter. Let it rest while you make the pan sauce.

Place the skillet on medium heat; add the broth

and whisk to scrape up all the browned pieces. 

Add the reserved marinade and bring to a 

 simmer and let reduce for 2-3 minutes.  

 Whisk in the  butter and keep warm on low.

 Slice the tenderloin and spoon on the sauce.

Be sure to spoon extra sauce on each serving.

I served this with sweet potatoes and
oven-roasted brussel sprouts.

For the sweet potatoes I just microwaved
them for 4-6 minutes until tender. Then
I topped with  butter and brown sugar.
The brussel sprouts  were tossed with a little
olive oil, salt and pepper and roasted along with
 the tenderloin for the last 20  minutes,
shake the pan halfway to toss.

I used my cast iron pans for the tenderloin and
the brussel sprouts. 

Roast Pork Tenderloin with Pan Sauce

 1-lb pork tenderloin

2 T olive oil

2 T soy sauce

1 T brown sugar

1 T red wine vinegar

1 T lemon juice

1 T Worcestershire saauce

1 t dried parsley flakes

1 t dry mustard

1 t garlic powder

1/4 t pepper

Add all the marinade ingredients to a Ziplock bag. 

Add the pork tenderloin and toss to coat. Seal 

and refrigerate for 3-4 hours. Remove the pork 

from the bag and reserve the marinade. Roast in
 a large skillet @400º oven for 25-30 minutes.
Remove and let rest 5-10 minutes while you
 make pan sauce. Slice the roast and put
 on a platter. Spoon on sauce.

Pan Sauce:

1/2 C chicken broth

reserved marinade

A pat of butter about 1/2 T

Place the skillet on medium heat; add the broth

and scrape up all the browned pieces. Add the 

reserved marinade and bring to a simmer and let 

reduce for 2-3 minutes. Whisk in the butter. 

Remove from heat. Pour over the pork 

tenderloin slices in the platter. 

Enjoy!

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Links: Between Naps On The Porch