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Stuffed Long Hot Peppers
Stuffed Long Hot Peppers
You can easily add browned meat (beef, pork, sausage, turkey) to this basic stuffed pepper recipe. Another great stuffing combo is prosciutto and sharp provolone cheese.
INGREDIENTS
DIRECTIONS
Slice a quarter of the onion and dice the other quarter. Sauté slices in olive oil until browned and set aside. Lay the peppers on a cutting board and slice down the length of them. Slice open the top, as they lay stable on the cutting board, so they won’t roll over during baking and the let the stuffing run out. Remove seeds and ribs. Coat outside of the peppers in olive oil. Fill the peppers with the chopped onions first, then stuff as much cheese as you can in them. Spray a cookie sheet with non-stick spray and arrange the peppers on it. Bake in the middle oven rack at 375F for 25-30 minutes or until the cheese starts to brown. Remove from the oven to a plate, and top with the sautéed onions and serve.
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Roast Chicken and Fennel
Roast Chicken and Fennel
This delicious dish from huffingtonpost.com combines diced fennel with toasty pine nuts making a gorgeous supper in no time.
INGREDIENTS
DIRECTIONS
Preheat oven to 450°F. Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes. Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef’s knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil.
Rub the paste all over drumsticks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes. After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching the bone registers 165°F, 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken.
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Roasted Fennel with Parmesan
Roasted Fennel with Parmesan
Fennel: A wonderful vegetable with a sweet, anise or licorice flavor that’s strongest when it’s raw but much more mellow when it’s cooked. White, bulbous with green stems and frilly dill-like fronds. Most recipes use the bulb and the stalks and fronds can be used to make stock, soups and stews.
INGREDIENTS
DIRECITONS
Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Some Wonderful Ways to Use Fennel
Healthy sautéed fennel and onions make a wonderful side dish
Combine sliced fennel with avocados and oranges for a delightful salad
Braised fennel is a wonderful complement to scallops
Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato
Top thinly sliced fennel with plain yogurt and mint leaves
Fennel is a match made in Heaven when served with salmon
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