Stuffed Peppers

Stuffed peppers are so good. Easy to make. I make mine in a crock pot.  A great meal that your kids will surely enjoy.

Ingredients

1lb Hot or Sweet Italian Sausage - (Link or Mix)

1 lb Ground Turkey or Hamburger

2 cups cooked rice (Sticky Rice Is The Best)

Condiments - To Your Liking. I use a tsp each on average.

Crushed Salt

Crushed Ground Pepper

Crushed Red Pepper

Garlic (Minced)

Italian Mix Bread Crumbs

3 eggs

6-9 Large Bell Peppers (Red Sweet Or Green)

Spaghetti Sauce (Store Bought or Homemade)

Grated Parmesan and Romano Cheese

In a bowl add the meat and bread crumbs with eggs first. Hand mix thoroughly. Add the condiments and remix. Next add the rice and remix one last time. We have a Vietnamese grocery store that sells sticky rice. You can use any rice, however I have found sticky rice to be the best. Remix one last time.

Next, cut the tops off the bell peppers. Try to ensure they are firm and fresh. Stuff the pepper with the leaving about a 1/4 of an inch for the sauce. Pack firm, and top with the sauce. Next, add grated cheese. Place in the crock pot layer with about a 1/4 inch of sauce. (you can use water to dilute the sauce.) Set the crock on high for 2hrs. Then cook on low for an hour. Check for tenderness. A good bell pepper will remain firm. Some may become loose from being at the market too long.

Remove and serve.

Artichokes - You Might Have Choked Artie....But You Won't Choke Stymie

I fell in love with Artichokes thanks to the Little Rascals.....that's right the Little Rascals. One of my all time favorite scenes is when Stymie tries to eat an Artichoke and through frustration says the famous line, "You may have choked Artie, but you won't choke Stymie."

Artichokes are easy to prepare, and delicious. In honor of Stymie, I am including a simple recipe that hopefully will encourage others to try them.

Ingredients

Artichoke
Lemon Slices or Lemon Juice
Garlic Powder
Lemon Powder
Minced Garlic

Preparation

The tops of Artichokes are spiny. They are usually inedible. You will most likely have to cut 1/4 - 1/2 of inch of the top off the artichoke. This will allow for steaming, and the addition of ingredients within the artichoke.

In a medium pan, fill up the pan with 2 inches of water. Place the artichokes in the pan for steaming. Add between the wedges lemon, garlic, and seasonings.


Next, on a medium high heat, you will steam the artichokes for 45mins to an hour. You will be able to check the artichoke after 45 mins for tenderness.

Eating: The Artichoke has 2 parts to it. You will eat the leaves first by wedging your teeth between the leaves and scraping the fiber from the plant. Once the leaves are completely gone, you take a fork and remove the spiny fibers from the stem. (They will come off very easy) What you will have left is a base, know as the "heart." Many find this to be the treasure of the Artichoke. Very tender, and flavorful, the heart is the best part of the Artichoke.

Rice Balls - OOOOF - So Good!

 Rice balls are a local Italian tradition. I taught my children about the folklore of rice balls. Most likely, Italian immigrants added rice to the meatball mix to help save money. They inadvertently discovered a great recipe for an alternative to meatballs. The meat is also a great stuffing for Bell Peppers.

Ingredients

1lb Hot or Sweet Italian Sausage - (Link or Mix)

1 lb Ground Turkey or Hamburger

2 cups cooked rice (Sticky Rice Is The Best)

Condiments - To Your Liking. I use a tsp each on average.

Crushed Salt

Crushed Ground Pepper

Crushed Red Pepper

Garlic (Minced)

Italian Mix Bread Crumbs

3 eggs

In a bowl add the meat and bread crumbs with eggs first. Hand mix thoroughly. Add the condiments and remix. Next add the rice and remix one last time. We have a Vietnamese grocery store that sells sticky rice. You can use any rice, however I have found sticky rice to be the best. Roll the mix into small meatballs.

On a separate burner, using a medium to large saucepan, add 1/8 inch to 1/4 on an inch of olive oil. Heat the oil to a medium heat. Add the rice balls. Cook slowly and brown completely. Set aside. Eat on their own or add them to your sauce. Enjoy!