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Spicy Mango Shrimp Tostadas with Pineapple Avocado Salsa

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 5 Tostadas


  • 5 Corn Tortillas

  • 12 oz. Shrimp (about 20)

  • 1 1/2 cups Mango chunks (frozen or fresh)

  • 1 1/2 tbsp. Sriracha hot chili sauce

  • 2 cloves fresh garlic, minced or pressed and divided

  • 1 large Avocado, peeled, seeded and cubed

  • 1/3 cup chopped red onion

  • 1 large Roma Tomato, chopped

  • 1 cup fresh pineapple chunks

  • 1/4 cup chopped fresh Cilantro, plus 1 tbsp. for garnish

  • juice of 1/2 Lime

  • salt and pepper

  • non-stick cooking spray



  1. Start by placing 5 wooden skewers in a pan filled with water.  Soak for 10 minutes in water to prevent them from burning on the grill.

  2. Heat an outdoor grill to high heat (about 500 degrees).

  3. To make the salsa:  Add the pineapple chunks to a large mixing bowl.  Peel, seed and cube the avocado, chop the red onion, Roma tomato and 1/4 cup fresh cilantro.  Add the avocado, red onion, Roma tomato and chopped cilantro to the mixing bowl.  Squeeze in the lime juice and add 1 clove of the minced garlic. Season with 1/4 tsp. each salt and pepper.  Mix until all ingredients are combined.  Set aside until ready to serve.

  4. Spray the grill and the five tortillas with non-stick cooking spray.  Place the tortillas directly on the grill and toast them for 2-3 minutes on each side until golden and crispy.  Remove from the heat and set aside until ready to serve.

  5. Add the mango chunks to a small saucepan and heat on high heat on the side burner of the grill.  Add the Sriracha, the remaining clove of garlic and the remaining 1/4 tsp. each of salt and pepper.  Mash the ingredients together with a fork or potato masher until the mixture is a thick, slightly chunky sauce, about 5 minutes.  Remove from the heat, separate about 1/2 cup of the sauce for garnish and set aside.

  6. Skewer 4 shrimp onto each of the wooden skewers, making the tails face in opposite directions with each of the shrimp.  You will have a total of 5 skewers, each with 4 shrimp.

  7. Evenly spoon or brush the spicy mango sauce onto both sides of each of the shrimp skewers. Use all of the sauce, except for the 1/2 cup you reserved earlier.

  8. Spray the grill again with non-stick cooking spray and place the shrimp skewers on the grill.  Cook on high heat for about 2-3 minutes on each side, until the shrimp is just cooked through.  Remove from the heat and set aside.

  9. To build the tostadas:  Place a corn tortilla in the center of a small salad plate.  Spoon 1/5 of the Pineapple Avocado Salsa into the center of each of the tortillas. Place a skewer of shrimp on top of the salsa.  Brush or spoon the reserved Spicy Mango sauce onto the shrimp.  Garnish with the remaining chopped cilantro and serve immediately.  Makes 5 tostadas.

Raspberry Boef Bourguignon

Prep Time: 30 minutes / Cook Time: 4 hours / Servings: 6-8


  • 6 slices thick cut bacon, chopped

  • 3.5 lbs. beef chuck roast, cut into 2” cubes

  • 8 oz. Baby Bella mushrooms, sliced

  • 2 cups rainbow carrots, peeled and sliced on a bias

  • 5-6 Cipolline onions, peeled and quartered

  • 2 stalks celery, sliced on a bias

  • 3 large cloves garlic, minced or pressed

  • 3 cups beef broth

  • 2 tbsp. tomato paste

  • 2-3 large sprigs of fresh thyme

  • 1 large bay leaf

  • 2 cups red wine

  • 12 oz. fresh, red raspberries

  • 4 tbsp. butter

  • 2 tbsp. flour

  • salt and pepper


  1. Preheat oven to 325 degrees.

  2. In an 8 quart dutch oven, heat the chopped bacon to high heat.  Cook for 7-10 minutes until the bacon is cooked through and the fat is redered.  Drain the bacon with a slotted spoon and set aside.  Reduce heat to medium and keep the drippings hot in the pot.

  3. Dry the cubed beef with a paper towel and sprinkle with 2 tbsp. flour.  Add it to the heated bacon drippings.  Season with salt and pepper and brown the beef for about 3 minutes on each side.  Transfer the browned beef to a separate plate or bowl.

  4. Add the carrots and celery to the remaining bacon drippings.  Season with salt and pepper and brown the vegetables for 2-3 minutes on each side.

  5. Pour 1 cup of beef broth into the dutch oven with the veggies and deglaze the pot with a wooden spoon.  Add the bacon and beef back in to the dutch oven along with the garlic, the remaining beef broth, tomato paste, thyme, bay leaf, red wine and raspberries.  Stir until combined, cover, and place the pot in the oven to cook for about 3 hours at 325 degrees, until the beef falls apart when pierced with a fork.

  6. In the last 10 minutes of cooking, melt the butter in a large skillet on medium heat.  Add the onions and mushrooms.  Season with salt and pepper and cook on medium heat for 7-10 minutes until the onions are translucent and the mushrooms are browned.

  7. Remove the pot from the oven, stir in the browned mushrooms and onions.  Skim the excess fat from the top of the stew if desired. Remove the thyme stems and the bay leaf before serving.


  9. Note: If you wish to thicken the broth before serving (I don’t think it’s necessary), you can create a roux by heating and whisking an additional 3 tbsp. butter and 2 tbsp. flour in a small saucepan.  Once the mixture is smooth, add it to the stew and heat the stew on medium heat on the stovetop, stirring constantly until the broth thickens.

Baked Ponzu Orange Chicken

Prep Time: 20 minutes / Cook Time: 25 minutes / Servings: 3

For the Rice:

  • 1 cup short grain, white Calrose rice

  • 2 tbsp. butter

  • 2 cups water

  • 1 tsp. salt 



  1. Heat a medium saucepan to medium heat. Add the rice, butter and salt.   Stir with a wooden spoon for 3-4 minutes, until butter is melted and rice is toasted.  

  2. Add 2 cups of water, bring to a boil, cover, and reduce heat to simmer.  Allow to cook for 20 minutes, until rice is soft and water is absorbed.  Remove from heat and set aside.


For the Chicken:




  1. Preheat oven to 400 degrees.

  2. Spray a large cookie sheet with olive oil spray. 

  3. Set up three stations; 1) a plate or bowl with one cup flour; 2) a plate or bowl with 1/2 cup egg substitute; 3) a large, sealable plastic bag.

  4. Empty the bag of chips into the sealable plastic bag and crush them until they're a fine, bread crumb like texture.

  5. Take 2-4 pieces of the quartered chicken tenders and dredge each piece through the flour, and shake off excess.

  6. Next, coat the pieces in the egg substitute and then toss them in the bag of chip crumbs.  Close the bag, then shake and squeeze the bag slightly to coat the pieces completely in the crumbs.

  7. Remove the breaded pieces from the bag and place them on the cookie sheet. 

  8. Repeat steps until all the chicken pieces are breaded and coated.  

  9. Spray both sides of all the pieces with olive oil cooking spray.  

  10. Place the chicken in the oven and bake at 400 degrees for 15 minutes.  Remove from the oven, dip in the Orange Ponzu Sauce and serve immediately. 


For the Sauce:


  • 1 cup Ponzu sauce

  • 1 orange, quartered

  • 1/4 tsp. red chili flake

  • 3 tbsp. Agave Nectar

  • 1 scallion, chopped (white part only)

  • 1 tbsp. corn starch, dissolved in 1/4 cup water



  1. In a small saucepan combine Ponzu sauce, red chili flake, Agave nectar and chopped scallion.  Squeeze the juice from the four orange quarters into the saucepan and then place the rinds into the saucepan. Stir until combined and bring the sauce to a boil.  Reduce to a simmer, cook 5 minutes and then remove the orange rinds with tongs, squeezing out the remaining juice.

  2. Add corn starch and whisk vigorously until desired thickness is achieved.  Reduce heat to low and keep warm until ready to serve.




  • 6 scallion sprigs (green end only)

  • 2 scallions, finely chopped (green end only) 

  • 3 orange slices, cut in half

  • 1 tsp. orange zest 

  • 1 tsp. red chili flake

  • Olive oil spray


To Serve:

  1. Place two scallion sprigs diagonally on a plate.

  2. Spray a 1/3 measuring cup with olive oil spray.  Tightly pack the measuring cup with rice and carefully empty it onto the center of the plate, creating a circular cup shaped serving of rice.  Twist 1/2 of an orange slice and place on top of each serving of rice.

  3. Dip each piece of baked chicken in to the saucepan of hot Orange Ponzu Sauce and quickly remove with a slotted spoon.  Place 4-5 pieces of chicken on each plate.

  4. Garnish chicken with chopped scallions, a pinch of orange zest and a pinch of red chili flake. 

  5. Divide the remaining sauce up into three small ramekins and place on the plate to serve for dipping.

Braised Balsamic Chicken Ravioli with Light Tarragon Cream Sauce

Prep Time: 20 minutes / Cook Time: 4 hours, 30 minutes / Servings: 24 ravioli


  • 1 1/2 lbs. boneless, skinless chicken breast tenders

  • 12 oz. Balsamic Vinaigrette Marinade or Dressing

  • 12 oz. package of wonton sheets 

  • 3 large cloves garlic, minced or pressed

  • 1/2 cup heavy cream

  • 12 oz. sliced baby bella mushrooms

  • 3 1/2 cups chicken stock

  • 2 tbsp. corn starch, dissolved in 2 tbsp. cold water

  • 1 tbsp. chopped fresh tarragon, plus one large sprig for garnish

  • 2 tbsp. olive oil

  • salt and pepper 



  1. Combine the chicken breast tenders, 1 1/2 cups of chicken stock and all of the Balsamic Vinaigrette Marinade.  Stir until combined, cover the crock pot and cook on high heat for about 4 hours.  Shred the chicken with a fork, drain the chicken from the juices and set aside, reserving the juices.

  2. Preheat oven to 375 degrees and spray a large cookie sheet with non-stick cooking spray. Lay about a dozen wonton sheets out on a flat surface and wet the edges.  Place a rounded tablespoon of the Balsamic Chicken into the center of each wonton sheet. Cover the chicken with a second wonton sheet and press the edges of the two sheets together with a fork, creating a seal on each side.  Spray both sides of the ravioli with non-stick cooking spray, place them on the cookie sheet and bake for about 10 minutes, until the edges of the ravioli are golden brown.  Repeat until the wonton sheets are all used.

  3. Heat the olive oil in a large skillet on medium heat.  Add 2 cloves of garlic and all the sliced mushrooms.  Season with salt and pepper to taste.  Stir and cook on medium heat for 7-10 minutes, until mushrooms are browned and liquid is cooked off.

  4. In a medium saucepan, combine the remaining 2 cups of chicken stock, the heavy cream, the remaining clove of garlic and chopped tarragon.  Season with salt and pepper and stir until combined.  Bring to a boil and whisk in the corn starch until thickened.

  5. To assemble:  Place the ravioli onto a large serving dish.  Top with the tarragon cream sauce and then with the garlic mushrooms.  Garnish with a large sprig of tarragon in the center.  Serve immediately.

Garlic and Rosemary Roasted Pork Tenderloin

Prep Time: 15 minutes (plus 4 hours marinating time) / Cook Time: 40 minutes / Servings: 4


  • 1.5 lb. pork tenderloin

  • 3 garlic cloves, pressed

  • 4 tbsp. chopped fresh rosemary

  • 2 tbsp. olive oil

  • 10 oz. sliced baby bella mushrooms

  • 1/2 red bell pepper, sliced

  • 1/2 orange or yellow bell pepper, sliced

  • 2 cups raw green beans

  • 1 tsp. onion powder

  • salt and pepper



  1. Place the pork tenderloin in a large, sealable plastic bag.  Add 2 tsp. each of ground sea salt and cracked black pepper.  Add the pressed garlic cloves and the 3 tbsp. of the fresh rosemary.  Drizzle in about a tbsp. of olive oil.  Seal the bag and massage all the ingredients into the meat for about 1 minute.  Place the sealed bag in the refrigerator to marinate for at least 4 hours or overnight.

  2. Preheat oven to 350 degrees. 

  3. Heat a large skillet to high heat with about 1 tbsp. olive oil.  When the oil is heated, add the pork tenderloin and ALL the oil/juices from the marinade bag.  Sear the pork for about 3 minutes on all sides, until it has a nice, dark brown color.  Remove the heat from the pan, reserve the heated pan and its drippings. 

  4. Wrap the meat tin foil and place it in a casserole or glass baking dish.  Bake in the oven for about 15-20 minutes until inside temperature reaches 135-140 degrees.  Remove from the heat and allow it to sit for 10 minutes before unwrapping, slicing and serving.

  5. While the meat is cooling, re-heat the large skillet to medium heat and add the peppers and mushrooms.  De-glaze the pan with about 1/2 cup water or chicken broth and stir the juices into the veggies.  Season the veggies with the onion powder, the remaining tbsp. of fresh rosemary and salt & pepper to taste.  Cook the mushrooms and peppers on medium heat for about 5 minutes, until the mushrooms begin to brown.  Add the green beans and continue to cook for another 5 minutes, until the green beans are softened, but still slightly crunchy.

  6. To serve:  Arrange the pork tenderloin on a serving dish.  Slice it on a bias to create 1" thick slices.  Pour the veggies and the drippings from the pan around the sides and serve.

Raspberry and Red Short Ribs with Lemon and  Thyme Butter Mash 

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 6 


  • 12 oz. bag Frozen Raspberries

  • 2 cups red wine (I used a Shiraz)

  • 6 large Short Ribs (about 1.75-2 lbs. total)

  • 3 large cloves of Garlic, pressed or minced

  • 1/2 cup Agave Nectar

  • 2 tbsp. Tomato Paste

  • 2 cups Beef Stock

  • 1 lb. Baby Dutch Yellow Potatoes, washed

  • 2 tbsp. chopped fresh Thyme, 

         plus about 6 small sprigs for garnish

  • zest from 2 lemons, plus 1 tbsp. juice

  • 1 stick of butter at room temperature, plus 2 tbsp.

  • salt and pepper



  1. In an 8 quart pressure cooker, add the beef stock, red wine, raspberries, 2 cloves of pressed or minced garlic, agave nectar, and tomato paste.  Season with salt and pepper to taste.  Mash and combine the ingredients together with a whisk or potato masher.  Add the short ribs, making sure they are completely immersed in the broth mixture. Place on the largest burner of the stove, bring to a boil, cover and seal the pressure cooker.  Allow the pressure cooker to steam at medium-high heat for 30 minutes.

  2. Heat an outdoor grill to high heat.  Place a large sheet of aluminum foil on a flat surface.  Place the potatoes in the center of the foil.  Cut 2 tbsp. of butter into small cubes and spread them over the potatoes. Season the potatoes with salt and pepper to taste.  Fold the foil up around the potatoes with seam sides up so the butter doesn't leak out.  Place the foil bag with the potatoes seam side up on the upper rack of the grill.  Cover grill and cook the potatoes for 30 minutes.

  3. In a medium mixing bowl, combine the remaining stick of butter, 2 tbsp. chopped thyme, remaining clove of pressed or minced garlic, zest from 1 lemon and 1 tbsp. lemon juice.  Season lightly with salt and pepper.  Mash with a fork and stir until all ingredients are combined.  Set aside.

  4. After 30 minutes, release the steam from the pressure cooker. Carefully open the pressure cooker and transfer the ribs to the grill (reserve the remaining juices from the pressure cooker). Quickly char the ribs on high heat for 1-2 minutes on each side.  Remove them from the grill and set aside.

  5. Remove the foil pack of potatoes from the grill.  Allow them to cool for a minute, remove the foil and transfer the potatoes to a large mixing bowl.  

  6. Roughly mash the potatoes with a fork or potato masher and add about 1/2 of the lemon & thyme butter.  Stir until well combined.

  7. To serve:  Divide and spoon the mashed potatoes evenly onto 6 small serving plates.  Spoon the remaining lemon & thyme butter on top of the mashed potatoes.  Place one short rib onto each plate on top of the potatoes and butter.  Stir the remaining juice from the pressure cooker well and spoon about 2 tbsp.  on top of each of the ribs, making sure to get some of the remaining mashed raspberries onto the meat!  Garnish each rib with a small sprig of thyme and a pinch of the remaining lemon zest.

Mozzarella Stuffed Cannelloni with Spicy Italian Ragú

Prep Time: 30 minutes / Cook Time: 3-4 hours / Servings: 8-10

For the Spicy Italian Ragu:


  • 4 tbsp. Olive Oil

  • 3 large scallions, finely chopped

  • 2 large garlic cloves, pressed

  • 1 lb. spicy Italian Sausage

  • 1 lb. lean ground turkey

  • 1/2 red bell pepper, chopped

  • 1/2 green bell pepper, chopped

  • 10 oz. baby bella mushrooms, chopped

  • 1 (28 ounce) can diced tomatoes in juice

  • 1 (6 ounce) can tomato paste

  • 1 1/2 cups red wine (I use Ménage à Trois) 

  • 1/4 tsp. pumpkin pie spice

  • 10 fresh basil leaves, chopped

  • 3 dried bay leaves

  • 1/4 cup light brown sugar

  • 1 tbsp. dried oregano

  • Salt and pepper to taste



  1. In a large dutch oven or boiling pot, heat the olive oil on high heat.  Add the bell pepper, garlic, scallions and mushrooms and cook for 2-3 minutes to soften them.  Add the meat, season with salt and pepper, reduce heat to medium and cook for 7-10 minutes until the meat is browned.

  2. Add the diced tomatoes, tomato paste, red wine, pumpkin pie spice, basil, bay leaves, brown sugar and oregano.  Stir until all ingredients are combined, adjust salt and pepper, reduce heat to a simmer and stir occasionally for 3-4 hours.  When the sauce is ready it should be a thick, reduced and concentrated ragú, with only a trace of liquid left in it.  Remove the bay leaves before serving the sauce or adding it to the cannelloni.


For the Béchamel Sauce 

  • 2 cups whole milk

  • 1/2 cup heavy cream

  • 3 tbsp. butter

  • 3 tbsp. flour

  • 1 bay leaf

  • 1/4 tsp. pumpkin pie spice

  • Salt and pepper to taste



  1. Melt the butter in a medium sauce pan on medium heat.  Whisk in the flour, creating a thick roux.

  2. Slowly add the milk, continuing to whisk, until incorporated.

  3. Add the bay leaf and pumpkin pie spice.  Season with salt and pepper and stir until combined.

  4. Turn the heat to low, slowly add the cream, continuing to whisk, until a thick sauce is formed. 

  5. Let the sauce simmer for about 5 minutes. Remove the bay leaf, cover, and set aside.


To Build and Bake the Cannelloni 

  • 1 lb. no boil, flat lasagna sheets (16 sheets) OR 16 fresh lasagna sheets

  • 8 oz. fresh mozzarella

  • 4 cups Spicy Italian Ragú (see recipe above)

  • 1/2 cup shredded Parmesan cheese

  • 2 cups Béchamel sauce (see recipe above)

  • 1/4 cup chopped flat leaf parsley (for garnish)



  1. Preheat oven to 375 degrees.

  2. If using no boil lasagna sheets: Soak the lasagna sheets in a pan of warm water for about 20 minutes until they're soft and pliable.  Pat each one dry with a paper towel.   (If using fresh pasta, disregard this step.)

  3. Lay the pasta sheets out flat on a large, greased, glass baking dish.

  4. Slice the mozzarella into 16 long, thin slices. Place a slice of the mozzarella into the center of each of the lasagna sheets.

  5. Place about 1/4 cup of the ragú over the cheese and roll each of the lasagna sheets up (start from one of the shorter edges) after you fill them with the cheese and ragú.  Place them open side down on the baking dish and arrange them so all 16 fit into the dish.

  6. Pour the béchamel sauce over the canneloni, top with the Parmesan cheese and bake in the oven at 375 degrees for about 30-35 minutes, until the cheese is brown and bubbly.  Remove from the oven and let them cool for about 15 minutes.  Sprinkle with chopped parsley and serve.

Parmesan and Arugula Steak Pinwheels with Candied Balsamic Peaches

Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 2


  • 1 cup Frozen Sliced Peaches, roughly chopped

  • 1/4 cup brown sugar

  • 1/4 cup balsamic vinegar

  • 4 tbsp. butter, divided in half

  • 1 lb. thinly sliced, boneless top round or skirt steak 

         (about 1/4" thickness)

  • 2 large cloves garlic, minced or pressed

  • 1/2 tsp. each of salt and pepper

  • 1/2 cup shredded Parmesan cheese

  • 3/4 cup baby arugula leaves

  • 1/3 cup Roasted Red Peppers in olive oil, chopped 


  1. Heat an outdoor grill and side burner to high heat. 

  2. In a large mixing bowl, combine half of the butter and all the minced garlic.  Microwave on high heat for 15 seconds, or until the butter is melted.  Add the meat, season with 1/2 tsp. each salt and pepper and mix with your hands until the meat is coated and all ingredients are combined.  Transfer the meat to a flat cutting board or prep area.

  3. Lay the meat out flat and spread the cheese out evenly over the meat.

  4. Spread the arugula leaves evenly over the cheese.

  5. Spread the roasted red peppers evenly over the arugula.

  6. Roll the meat up, starting with the long edge, forming a tightly rolled, lengthwise coil.  Push five to six skewers through crosswise, about 2" apart.

  7. Grill the entire roll for about 3-4 minutes on each side.  Remove from heat and set aside to cool.

  8. While the meat is cooking, use a small saucepan on the side burner of the grill to melt the other half of the butter on high heat. Add the balsamic vinegar and brown sugar.  Stir and cook on high heat for about 5 minutes, until the sauce is thickened and bubbly.  Stir in the peaches.  Cook on high heat until the peaches caramelize and the sauce reduces by half, about 7 minutes.

  9. Slice the steak between the skewers, creating five to six  2" pinwheels.  Place each pinwheel on a small serving dish and remove the skewer.

  10. Spoon the candied balsamic peaches evenly on top of the pinwheels and serve.

Baked Chicken Parmesan

Prep Time:  15 minutes / Cook Time:  20 minutes / Servings: / 4


  • 1 1/2 cups brown or white rice

  • 1/1/2 cups low sodium chicken broth

  • 1/2 cups water

  • 2 chicken breasts, butterflied and cut through

  • 2 cups bread crumbs

  • 1 cup shredded parmesan cheese

  • 1 tbsp. Italian seasoning

  • 2 tsp. garlic powder

  • 1 cup flour

  • 3/4 cup eggs, lightly beaten

  • 16 oz. marinara sauce

  • cooking spray

  • salt and pepper


  1. Combine rice, chicken broth and water.  Season with salt and pepper.  Bring to a boil on high heat, then reduce to a simmer, cover and continue to cook until rice is soft and liquid is absorbed, about 30 minutes.

  2. Set up three breading stations:  1) Flour,seasoned with salt, pepper and garlic powder,  2) Egg Beaters, 3) Bread crumbs, Italian Seasoning, 1/2 cup parmesan cheese. 

  3. After butterflying the chicken, you should have 4 equal size pieces.  Pound out with a cooking mallet to 1/4" thickness.  Dip each piece in the flour first, shake off excess, then the egg, then the bread crumb mixture. 

  4. Spray each side of the chicken breasts and a flat baking dish liberally with cooking spray.  Lay the chicken flat in the baking dish and cook in the oven at 400 degrees for about 10 minutes.  Turn the oven up to broil for another 5 minutes so they get really brown and crispy.

  5. Heat the marinara sauce in a medium saucepan.  

  6. Remove the chicken from the oven, spread the marinara on top and then add the remaining cheese.  Return to the broiler for another 5 minutes to melt the cheese.  

  7. To serve:  Spread 1/4 of the brown rice onto a plate, top with the chicken, sauce and cheese.

Chicken Cordon Bleu Stuffed Peppers

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 4 stuffed peppers


  • 4 large, yellow or orange bell peppers

  • 1 lb. boneless, skinless chicken breast tenders, chopped

  • 4 oz. cream cheese

  • 4 oz. diced ham or pancetta

  • 1/2 cup grated swiss cheese

  • 1/2 cup grated gruyere cheese

  • 2 cloves of fresh garlic, minced or pressed

  • 1/2 cup panko bread crumbs

  • 1 tbsp. chopped fresh parsley

  • 1/4 tsp. garlic powder

  • salt and pepper

  • olive oil cooking spray



  1. Preheat oven to 350 degrees. 

  2. Using a sharp knife, slice the tops of the pepper off horizontally and remove the membrane and seeds.  Set the peppers upright in a glass baking dish and set aside until ready to use.

  3. Heat a large skillet to medium heat.  Spray with olive oil cooking spray and add the chicken.  Season with salt and pepper.  Add in the garlic and stir until combined.  Cook on medium heat for 7-10 minutes, until the chicken is cooked through.

  4. Add the ham, cream cheese, swiss and gruyere cheeses.  Stir until combined.  Cook until everything is combined and cheeses are melted.

  5. Spoon the mixture evenly into the hollowed out peppers.

  6. For the bread crumb mixture:  Combine the panko bread crumbs, fresh parsley and garlic powder in a mixing bowl. Season with salt and pepper.  Stir until combined and top each of the stuffed peppers evenly with the bread crumb mixture.  Spray the tops with more olive oil cooking spray.  

  7. Bake in the oven at 350 degrees for about 20 minutes, until the tops are golden brown.  Remove from the oven and allow to cool for about 10 minutes before serving.

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Ras & Red Short Ribs
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