ROASTED BELL PEPPER BRUSCHETTA

This is a great recipe and sure to impress company! I personally love roasted bell peppers and have recently been shown this amazing bruschetta- which is another one of my favorites!

1 yellow and red bell pepper

1 tsp sugar

1 tsp capers

1 Tbsp basil

1 Tbsp evoo

some cheese either mozzerella, blue cheese, goat, feta, or parmesan

some kind of bread. you can use a frozen garlic bread, or fresh itialian - I used a cheesy ciabatta bread

To roast bell peppers, put your broiler on high and put bell peppers on cookie sheet. Center the cookie sheet to the broiler and let peppers roast till the skin turns black or bubbles. you will have to watch it because you have to turn them every so often to get each side. you can also google this technique for a video. once they are roasted and each side is browned, take out with tongs and place in a bowl and cover with saran wrap to let rest for 15-20 min. Next take one pepper out and remove skin from it. You can cut or just pull the top of the pepper off and let the seeds and juice run out of it before you remove skin. once skin is removed lay the pepper flat on a cutting board and slice Do the same with the other pepper. This all might sound like a long process but it really isnt bad and absolutly worth it.

place the sliced peppers in a sauce pan with the evoo and sprinkle the sugar on the peppers. after a minute or two add capers and basil and warm through only for a few minutes as well.

next is just to put the pepper mixture over whatever bread you decided on sprinkle cheese over and ENJOY!!

TILAPIA WITH ROASTED PEPPER VINAIGRETTE

This is one of my favorite fish recipes, the pepper vinaigrette is amazing and so fresh! Its is not hard to make at all- maybe a little time consuming because you roasted the peppers, but it is so worth it, especially for company!! You will impress them with this one-

4 tilapia fillets (1 inch thick)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
VINAIGRETTE
3 bell peppers (red, yellow and orange)
3 Tablespoons extra virgin olive oil
2 Tablespoons orange juice
2 Tablespoons chopped Italian parsley
1 Tablespoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly grnd black pepper
1/4 teaspoon Tabasco sauce

1. To make the vinaigrette, grill the peppers over direct high heat until the skins are blackened and blistered all over, 12 to 15 minutes. Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes then remove the peppers from the bowl and peel away the charred skins. Cut off the tops and remove the seeds. Cut the peppers into 1/4 inch strips and set aside. In a medium bowl, whisk the remaining vinaigrette ingredients. Add the peppers and set aside for as long as 1 day.
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2. Lightly brush or spray the fillets with oil and season with salt and pepper to taste. Grill over direct high heat until the flesh is opaque in the center, 5 to 7 minutes, carefully turning once. Serve warm with the vinaigrette spooned over the top

Chicken Stir fry

Made this for dinner last night- I love everything you can put in stir fry, the vegetables, any protein and of course over rice or soba noodles. my mom used to make it all the time in a wok; I don't have one so I just used a large pan- works great.

2-3 bonless skinless chicken breasts

1-2 zucchini

1 large onion

any other vegetable you would like

teriyaki, soy, or stir fry sauce- I have made my own sauce too- it is whatever you prefer

1 bag of rice

Cook chicken over med-high heat 4-6 min, set aside when done and add vegetable,s to same pan cooking for 5-10 min or until you get the right tenderness you want from them. boil water and cook rice as directed. Once vegetables are about done add the chicken back in and heat through. add whatever sauce you want to and stir. Serve over rice and enjoy. quick and easy weekday dinner

peanut butter and candy bar brownies

I just made these for my brothers birthday tomorrow and of course had to "test one". They are soo good. I called them candy bar brownies because I chopped up snickers for the brownie batter and then Reese's for the topping, but you can really use any candy bar in the batter of your choice!

1 box of brownie mix
chopped candy bars of your choice.
add the candy into batter and fill cupcake lines about 3/4 full

for the peanut butter frosting mix
1/2 c butter -at room temp
1 c peanut butter
2 c powdered sugar
3 tbsp milk
beat peanut butter and butter first then add in the rest and beat for a good 2-3 min.

bake brownies at 350 for about 15-20 min when cooled spread frosting and whatever chopped candy you desire on top!!

BEST LASAGNA EVER

THIS LASAGNA IS AWESOME - I LOVE HAVING A GREAT ENTREE THAT IS LARGE FOR COMPANY AND I UNFORTUNATELY ONLY HAVE ONE PHOTO BECAUSE I HAD TO LITERALLY BAKE IT AND LEAVE FOR A MEETING WHILE MY FAMILY GOT TO ENJOY IT!

1.5 LBS GROUND BEEF OR 1 LB GROUND BEEF AND HALF LB ITALIAN SAUSAGE

2 TSP MINCED GARLIC

COOK TOGETHER UNTIL MEAT IS BROWN AND DRAIN MOST OF THE FAT

ADD 1 (28 oz) CAN OF CRUSHED TOMATOES

1 (6OZ) CAN OF TOMATO PASTE

1/2 (14.5) TOMATO SAUCE

1/2 C WATER

3 TBSP SUGAR

2 TBSP DRIED PARSLEY

1 TBSP DRIED BASIL

1 TSP OREGANO

1 TSP SALT

MIX THOROUGHLY AND SIMMER FOR AN HOUR

COOK THE LASAGNA NOODLES AS SAYS ON BOX

NEXT COMBINED 3 C OF COTTAGE CHEESE

2 BEATEN EGGS

1/2 C PARMESAN CHEESE

2 TBSP DRIED PARSLEY

1 TSP SALT

HERE WE GO TO BUILD OUR LASAGNA! LAY DOWN 4 NOODLES DOWN SPREAD 1/2 OF THE COTTAGE CHEESE MIXTURE AND THEN POUR 1 C OR MORE OF SHREDDED MOZZARELLA CHEESE AND THEN 1/2 OF THE MEAT MIXTURE. JUST REPEAT AND YOU WILL END UP WITH THE MEAT MIXTURE ON TOP THEN YOU WILL SPRINKLE PARMESAN CHEESE OVER THE TOP AND BAKE FOR 25-30 MIN AT 350! AND YOUR READY TO EAT!!