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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Carmelized Onions | Step by Step

Well I guess I have not been patient enough when carmelizing onions, well this Food and Wine recipe produces some delicious results…and taught me how to do it!  Love Food and Wine!  Enjoy!

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Loaded Bell Pepper Nachos

Love nachos and looking for a carb / keto friendly alternative…. well the Hungry Girl blog has the perfect recipe, Loaded Bell Pepper Nachos.    Fun alternative to traditional nachos.  We added a cilantro cream cheese sauce, by mincing 1/4th cup of cilantro and mixing with 1/2 cup of sour cream.  Bake the peppers, add the beef and cheese, then add your choices, salsa, jalapenos and drizzle with the cilantro sauce. Bon Appetite!

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Roasted Chicken and Cauliflower with Blood Oranges

Epic recipe from Shape magazine, Roasted Chicken and Cauliflower with Blood Oranges.  This will be a regular, it’s easy prep, one sheet pan dinner with delicious results to top it off. We even discovered a new spice – Sumac!  The flavors of the oranges, fresh rosemary, red wine vinegar, sumac, feta, mint and yes a little jalapeno pepper!  Epic recipe. Delicious!  Bon Appetite!

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Grilled Sea Bass

For the grill masters out there – here is a great Sea Bass recipe….. We were looking for a new Sea Bass recipe and found this delicious Grilled Sea Bass .   The flavors of the lemon, onion, garlic, paprika (my favorite) parsley, of course a little butter (Zach’s GG taught me that!) came together beautifully.

My spin:  Wrap the fish in paper towels and bring to room temperature. Sprinkle with the spice mixture and then brush the fish with the butter, parsley and garlic mixture.  We roasted for 10 minutes at 400 degrees on a foil wrapped cookie sheet and then broiled for another 10 minutes. Great finish!  The top is crispy, fish is moist and delicious. Bon Appetite!!!

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Pan Roasted Salmon with Tomato Vinaigrette

Food and Wine offers the best recipes, all with very unique flavors. We tried their Pan Roasted Salmon with Tomato Vinaigrette and we are a fan!  This recipe comes from Ted Allen’s cookbook, “The Food You Want to Eat”.  The simplicity certainly makes it fun!  The flavors with the capers, tomatoes, red wine vinegar, scallions, cumin, basil and parsley – all the greats in one delicious topping for the salmon.  This recipe is a keeper!  Enjoy!  Bon Appetite.

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Parmesan Roasted Cauliflower

Yummy Bon Appetite recipe for Parmesan Roasted Cauliflower!  Simple and simply delicious.  The cauliflower melts in your mouth.  The onion crisps up like onion rings…. delicious!  Bon Appetite!

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Emergency Chicken

What! Emergency Chicken!  Well it’s a quick, easy and delicious chicken entrée.  Oh, and a fun story to go with it. Click and read. Enjoy.

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Roasted Bone In Pork Chop

Find a nice thick (1″-1.5″) bone in pork chop for this easy and very delicious Roasted Bone In Pork Chop from the  These are so easy, delicious, moist – go for it! Lots of sweet flavor and love the paprika! Enjoy.

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Roasted Cauliflower and Broccoli

Easy side dish recipe from the Food Network compliments of Ellie Krieger – Roasted Cauliflower and Broccoli!  Its so easy to prep (make it even easier by purchasing the precut broccoli and cauliflower) and serve! The combo of covered and open, makes for a delicious crunch!  Enjoy.

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