Creamy Garlic Parmesan Brussel Sprouts with Bacon

The “with bacon” certainly caught my attention! We always enjoy recipes from and highly recommend you trying the their Creamy Garlic Parmesan Brussel Sprouts with Bacon! Bacon with anything is great. This recipe makes the brussel sprout the best of the veggies. The cheese blend of fresh parmesan and fresh mozzarella makes for a very creamy sauce. It’s yummy! Enjoy.

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Lemon Pepper Wings (Fried, Baked or Grilled! Highly Addictive!)

Let’s start with the sauce for these Lemon Pepper Chicken Wings!  Delicious!  Did I say delicious!  Finger licking delicious.  The spice rub for the baked wings is simply wonderful. And of course, if the baked is amazing, fried has to be uber amazing. Bon Appetit!  Enjoy…..

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Roasted Sweet Potato Stacks

Sweet Potato lovers…. here is the recipe for you, Roasted Sweet Potato Stacks from the web site Recipetineats!  A delicious spin to a favorite veggie, throw in the fresh rosemary and it’s a treat.  Bon Appetit!

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Juicy Oven Baked Chicken Breast

Looking for a quick and easy chicken recipe for an easy weeknight meal or a special weekend celebration!  Cafe Delites’ Juicey Oven Baked Chicken Breast offers a medley of fabulous spices and goes right into the oven for a delicious protein. Add some great veggies and you have a feast!  Bon Appetit!

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Slow-Roasted Citrus Salmon

Found a wonderful Salmon recipe in Real Simple magazine, Slow-Roasted Citrus Salmon.  The slow roast delivers a very moist and delicious entree.  Coupled with the mustard and orange juice base sauce and cucumber side salad, makes for one stellar dinner. Bon Appetit!

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French Onion Chicken

This is another easy and delicious keeper from 12 Tomatoes, French Onion Chicken.  French Onion Soup with chicken, delicious blending of flavors from the caramelized Vidalia onions, balsamic, sage, thyme and topped off with Swiss cheese (used Boar’s Head).  Delicious, easy, Bon Appetit.

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Bolognese Stuffed Peppers

Super delicious recipe from FIRST for Women magazine!  Simple, delicious and full of great veggies.

Preheat oven 400 degrees

1/4 cup olive oil

1/2 eggplant thinly sliced

1/2 yellow squash thinly sliced

1/2 lb. ground beef

2 cups marinara sauce (Rao’s is the best!)

1 cup shredded mozzarella (love the Kraft mozzarella + philly cream cheese blend)

4 red bell peppers

1/2 cup feta cheese

Heat oil in pan over medium heat. Add eggplant, squash; cook until the veggies are slightly browned and softened, about 10 minutes. Remove from pan and set aside. Place beef in pan, cook 10 minutes. Add marinara. Season with salt and pepper, I added in some torn fresh basil leaves. Remove from heat. Stir in eggplant, squash and mozzarella. Slice top of peppers, remove seeds and ribs. Spoon filling into each pepper and top with crumbled feta cheese. Cover and and bake for 30 minutes, remove lid and bake an additional 10 minutes.



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