Showing posts from April, 2016

Cinco de Mayo Turkey Stuffed Peppers

I love spicy food especially Mexican.  This recipe is easy to make and tastes so good! You can add as much heat as you want by just adding more Jalapeno peppers. I've added black beans to this recipe instead of rice for a change and I don"t know if I'll ever use rice again in this recipe, just love the beans!
2 large red peppers, cleaned and slice on the diagonal to make pepper boats
1 lb. ground Turkey
1-2 jalapeno peppers
1 can(4.25 oz) diced green chilies
1/2 cup chopped cherry tomatoes
1 can black beans, rinsed and drained
1/4 cup Franks Red Hot Sauce
1 Tbs. Chili powder
1 avocado, chopped

Preheat oven to 350 F. Combine all ingredients in large bowl, mixing well. Stuff red pepper boats and place in baking dish. Bake for 35 to 40 minutes until meat is cooked. Top with avocado.

Serves 2-4 people


Nicoise-style Salad with Warm Goat Cheese

This salad is not only so beautiful but just as delicious to eat! Make this for your family or company,  an easy addition to any meal. I like the light vinaigrette that I make with this salad which is as a fresh as this crisp salad. Serve this salad as a beautiful centerpiece for a buffet or as a light meal with fresh bread and a French Rose.

Nicoise-style Salad with Warm Goat Cheese
6 multi-colored fingerling potatoes2 Tablespoon plus 1 1/2 tsp. kosher salt1/2 pound haricots verts (French green beans)1/4 cup fresh lemon juice (about 2 lemons)1 small shallot, finely chopped1 small garlic clove, finely grated2 teaspoons champagne vinegar mustard1/2 cup extra-virgin olive oil3 tablespoons finely chopped fresh flat-leaf parsley3/4 teaspoon black pepper, divided2 plum tomatoes, cut into wedges1 head Belgian endive, separated into leaves1 head radicchio, thinly sliced2 English cucumbers, diagonally sliced (about 4 oz.)2 hard-boiled eggs, quartered1/4 cup pitted kalamata olives4 …

Lemon Yogurt Chicken Soup

Just when I thought spring was here, we had two back to back snow storms. So I made a pot of Chicken Soup with a twist I added lemon and Greek yogurt for a light spring feel! 

                                                     Lemon Yogurt Chicken Soup

2 tablespoons olive oil
4 cloves garlic, minced
2 shallots, minced
1 cup sliced baby carrots
2 quarts chicken stock, homemade or low sodium store bought
2 teaspoon dried oregano or 1 tablespoon fresh finely chopped
2 teaspoon freshly grated pepper
1 teaspoon sea salt
1/2 cup fresh lemon juice
1 cup orzo
2 cups chopped cooked chicken
1/4 cup non-fat Greek yogurt

In a large stock pot heat olive oil. Add garlic and shallots cooking until translucent about five minutes. Do not brown. Add carrots cook an additional five minutes. Add chicken stock, oregano, pepper and salt. Simmer for ten minutes. Then add lemon juice and orzo. Cover and simmer for 15 minutes. Add cooked chicken and yogurt. Stir until yogurt is completely dissolved
Serve …

Lemon Curd Cheesecake

Something about lemon and cheesecake is so wonderfully delicious. This cheesecake is very rich and requires some time to make but the effort is worth the mouth watering results. Wow your guest with this show stopping dessert. Great to make a day ahead! 
Lemon Curd Cheesecake Crust
 2 Graham cracker crumbs, I use Honey Maid
 1/4 cup brown sugar
 pinch of salt
 6 tablespoons butter, melted, I use Cabot butter

Filling  4 packages cream cheese, room temperature, I use Philadelphia cream cheese  1 1/3 cup granulated sugar  Pinch of salt  2 teaspoons vanilla extract  1 teaspoon lemon extract  4 large eggs  2/3 cup sour cream   2/3 cup heavy whipping cream

 3 lemons
 1 1/2 cups sugar
 1/4 pound unsalted butter, room temperature, I use Cabot
 4 extra-large eggs
 1/2 cup lemon juice (3 to 4 lemons)
 1/8 teaspoon kosher salt

Candies Lemon Slices
 2 small lemons
 1 cup sugar
 2 tablespoons fresh lemon juice
 3/4 cup water

Special equipment needed

    9-inch, 2 3/4-inch high springform …