Shrimp stuffed Bell Peppers

4 medium red bell peppers, tops cut off and seeded
3 slices white bread, torn into pieces
1 cup water
1/2 cup butter
2 cups chopped onion
2 cloves minced garlic
3 tablespoons oil
1 lb small shrimp, peeled and deveined
1 large egg
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon cajun seasoning
1/4 teaspoon black pepper
3 tablespoons panko crumbs

Heat oven to 350

Bring a large pot of water to boil.  Add peppers, reduce heat to simmer and cook 10 mins,  Drain and set peppers aside.

Combine bread and water.   Let stand for 5 mins then drain bread and squeeze dry. 

In a medium skillet, melt butter over medium heat.  Add onion and garlic, cook until onion is tender and stirring so it doesn't burn.  Remove from heat.

In a medium skillet, heat oil over medium-high heat.  Add shrimp and cook until pink and firm (abt 5 mins), stiring occasionally.

In a large bowl, stir together on the onion mixture, bread, egg, ketchum, Worchestershire, Cajun seasoning and pepper.  Add shrimp and stir until evenly combined.  Divide among the bell peppers and placed on a baking sheet.  Sprinkle with breadcrumbs and bake for 30-35 mins.

**you can sub the shrimp with chicken or any protein that appeals to you**

Spring Asparagus Salad

1 small Vidalia onion or small bunch of green onions
1 bunch thin asparagus
1⁄2 box (6-8 oz) Barilla penne pasta
4-6 Roma tomatoes
Fresh parsley or mint, 1⁄2 bunch, rough chopped
1 large fresh mozzarella ball, or a 6 oz container small size fresh mozzarella
 Newman’s Own Family Recipe Italian salad dressing

1. Bring pasta water to a boil. Cut asparagus into length similar to the pasta. Cook pasta, add asparagus during the last minute of cooking. Drain well and chill in a cold water bath, drain.

2. Place pasta and asparagus in a large bowl. Cut roma tomatoes, onions, and mozzarella into chunks the same length as the pasta, add to bowl. Add herbs and dressing to taste. Enjoy.

Courtesy of Mrs. Bale

Quick 'n Dirty Chicken Stir Fry

Sauté onion and garlic in oil. Add cubed chicken. Cook for a few minutes, until brown. Add, carrots, red and green peppers, celery. Cook for 5 minutes. Add green peas and broccoli florets. Cook for 2 minutes. Add shredded ginger. Add stir fry seasoning to two cups of water. Stir until there are no lumps. Add mixture to other ingredients. Put a lid on the pan and bring to a boil. Let it sit for a minute. Serve with white rice. Salt to taste. Enjoy.

Cooking Oil

1 onion, 2-3 pieces of garlic, finely sliced

2 chicken breasts, chopped in small cubes

Cut vegetables, celery, carrots, green and red peppers.

Green peas, broccoli florets.

Ginger, shredded to give it some kick.

2 cups of water

Stir fry seasoning, envelope

White rice

Salt

Serves: 4

Roasted Brussel Sprout

Remember that party I went to that was nothing but amazing "old lady food"?  Well, old church ladies make the most awesome food EVER.  I grew up being forced to eat brussel sprouts that were drowned in water and oil and were just plain NASTY.  Why wasn't Kandiss my mom because these are amazing!  You can substitute almonds for the pinenuts.

2 pounds brussels sprouts (trimmed and halved)
1/2 a carton of mushrooms

1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon grainy mustard
1 small clove garlic (grated)
salt and pepper to taste
1/4 cup pinenuts (toasted)

Directions:
1. Toss the brussels sprouts and mushrooms in the oil along with the salt and pepper.
2. Arrange in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
5. Toss the brussel sprouts and pinenuts in the maple dijon vinaigrette.