Stuffed Poblano Peppers with Roasted Veggies

Stuffed Poblano Peppers with Roasted Veggies

Servings

Four

Ready In:

About 1 hour

Good For:

Dinner

Stuffed Poblano Peppers with
Roasted Veggies

Ingredients
  • 1 lb ground lamb
  • 1 large onion, chopped
  • Sprinkle of salt, pepper, and garlic granules
  • Olive oil to sauté
  • 2 large poblano peppers, halved and hollowed (if poblano peppers are not available, use green bell peppers)
  • ½ c Jack or Mozzarella cheeseSauce
  • 1 c plain tomato sauce or strained tomatoes
  • ¼ tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic granules
  • ¼ tsp oregano
  • Pinch of cinnamon
  • ½ tsp apple cider vinegar
  • ¼ tsp salt
  • 10 cracks fresh ground pepperRoasted Veggies
  • 4 carrots cut into thin sticks
  • 4 large leeks, green tops removed, white part cut into 6” lengths, then sliced in half (handle gently so they don’t fall apart)
  • Handful of fresh cilantro, roughly chopped, to garnish

Step by Step Instructions

Step 1

Put the broiler on and place the oven rack about 6” below the broiler. Place the peppers on a baking sheet cut side down and pop them under the broiler until they begin to bubble and char (about 5 minutes), then remove them from the oven and set aside.

Step 2

Place the oven rack back in it’s usual slot and lower the heat in the oven to 395°.

Put the carrot sticks into a bowl, drizzle with a bit of olive oil, sprinkle with salt then pour the carrots onto one half of a parchment lined baking sheet in a single layer.

Step 3

Put a splash of olive oil into a small bowl then dip a pastry bush into the oil and gently brush the cut side of each leek with a bit of olive oil, sprinkle the cut side generously with salt and place the leeks on the other side of the baking sheet, cut side down. Pop the veggies into the oven for about 40 minutes, until they are browned on the edges and tender.

Once the veggies are in the oven get the sauce and stuffing on the go.

Step 4

Add a drizzle of olive oil to a heavy skillet over medium heat and sauté the onions until the begin to turn translucent, then add the lamb, salt, pepper, and garlic granules and mix well. Sauté until the lamb is cooked then remove from the heat and set aside.

Step 5

Place the tomato sauce into a small pot and bring it to a medium boil. Add all other sauce ingredients and maintain a boil until the sauce begins to reduce and thicken, then let simmer for 5 minutes.

When the sauce has simmered 5 minutes it’s time to stuff the peppers. Turn the peppers over on the sheet pan (cut side up) and share the lamb stuffing over the four halves. Spoon the sauce into the four halves overtop of the lamb and share the grated cheese to the top of each pepper. Pop the peppers into the oven when there are about 10 minutes left on the vegetables. The peppers are done when the cheese is melted and golden brown.

Step 6

If the veggies are done and the cheese has melted on the peppers but is not brown enough for your liking remove the veggies from the oven, move the oven rack up and pop the peppers under the broiler for a few minutes until the cheese is gooey and golden brown.

When the everything is finished in the oven share the veggies over 4 plates and serve the peppers beside the veggies. Scatter cilantro over the peppers then sit down and enjoy amazing flavors of the delicious dinner you have created!

Curried Lamb Stew

Curried Lamb Stew

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Curried Lamb Stew

Ingredients
  • 1 lb lamb stew (beef or pork are fine too!) in small cubes
  • 1 tbsp butter
  • 6 carrots, in large chucks
  • 2 parsnips, in large chunks
  • 4 medium potatoes, in large chunks
  • 2 onions, chopped medium
  • 4 sticks celery, in large chunks
  • 2 cloves garlic, finely minced
  • 1 tin peeled whole tomatoes (400ml – Romas are great!) chopped (reserve the juice they are packed in)
  • 1 – 2 tbsp curry paste (depending on how spicy you like it!)
  • 1 tsp salt
  • 20 cracks fresh black pepper
  • ½ tsp nutmeg
  • ½ c raisins
  • 1/3 c sour cream
  • 2 c fresh spinach

Step by Step Instructions

Step 1

Melt butter over medium heat in a Dutch Oven. Add lamb and sauté 10 minutes, then add onions, and sauté 2 minutes more. Add carrots, parsnips, celery, garlic, and raisins. Cover and turn heat to low and let simmer gently for 10 minutes, then add potatoes, tomatoes (along with the juice they were packed in), salt, pepper, and nutmeg. Cover and simmer over medium-low heat for about 20 minutes.

Step 2

Next, add curry paste, cover and let simmer 10 more minutes, then adjust seasoning and mix in sour cream.

Step 3

Finally, stir in spinach just before serving  (you want it to maintain a beautiful bright green color).

When the spinach has wilted serve the stew into shallow bowls and enjoy the amazing and delicious, savory meal that you have created!

Fancy Sausages with Dill & Onion Roasted Potato Salad

Fancy Sausages with Dill & Onion Roasted Potato Salad

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Fancy Sausages with Dill & Onion Roasted Potato Salad

Ingredients
  • 1 lb fancy sausages (chicken herb are a great choice, but use whatever you like!)
  • 16 new baby potatoes, cubed into bite sized pieces
  • Drizzle of olive oil
  • 1 tsp salt
  • 15 cracks fresh black pepper
  • ½ tsp garlic granules
  • Generous pour of olive oil
  • ½ onion, chopped (small)
  • ¼ c green onions, chopped
  • 1 tbsp dill
  • Juice from half a lemon
  • 2 c salad greens

Step by Step Instructions

Step 1

Set the oven to 390°.

Place the potatoes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules, then mix until the potatoes are well coated, then pour the potatoes onto a parchment lined baking sheet in a single layer and pop them into the oven for 45 minutes, until they are tender and golden brown.

Step 2

When there are about 10 minutes cooking time left on the potatoes, start the sausages over medium heat in a heavy skillet.

Brown the sausages to golden on one side, then turn them and cook them through and to golden brown on the other side. Cook time will be about 20 minutes, depending on how large the sausages are.

Step 3

When the potatoes are tender and golden remove them from the oven and let them cool.Once cooled, place them into a bowl with a generous pour of olive oil, as well as the white and green onions, lemon juice, and dill. Mix until the potatoes are well coated then taste and adjust seasoning if required then set aside until the sausages are done.

Step 4

When the sausages are done turn the heat off and share the salad greens to one side of each of 4 plates.Add a scoop of potato salad to the top of the greens and plate the sausages beside the salad.Time to sit down and enjoy this simple and delicious dinner with those you love!

Greek Inspired Lamb Meat Balls with Lemon & Garlic Roasted Potatoes

Greek Inspired Lamb Meat Balls with Lemon & Garlic Roasted Potatoes

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Greek Inspired Lamb Meat Balls with
Lemon & Garlic Roasted Potatoes

Ingredients

Meatballs

  • 1 ¼ lb ground lamb (use pork if you are not fussy about lamb)
  • 1 egg
  • Zest of 1 lemon
  • Juice of ½ lemon
  • ½ tsp salt
  • 10 cracks fresh black pepper
  • 1 tsp garlic granules
  • ½ tsp basil
  • ¼ tsp oregano
  • ¼ tsp marjoram
  • ¼ tsp thyme
  • ¼ tsp cinnamon
  • ¼ c fresh grated parmesan cheese
  • ½ c green onions, chopped

Lemon Roasted Potatoes

  • 4 large potatoes, cut into wedges
  • Drizzle of olive oil
  • ½ tsp salt
  • 10 cracks fresh black pepper
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp thyme
  • ½ tsp garlic granules
  • 1 chicken bouillon cube
  • 1 c hot water
  • Juice of ½ lemon

Salad

  • ½ cucumber, thinly sliced into rounds
  • ½ c cherry tomatoes, halved
  • Loose ½ c cilantro, roughly chopped

Tzatziki 

  • 1 c plain yogurt
  • ½ English cucumber, grated
  • Juice of ½ lemon
  • 2 cloves garlic, minced
  • 1 heaping tsp dill
  • Pinch of salt & pepper to taste

Step by Step Instructions

Step 1

Set oven to 395°and use a pastry brush to grease a large baking dish with a drizzle of olive oil.

Place potato wedges into a large bowl, drizzle with olive oil, salt, pepper, ½ tsp each of: garlic, basil, oregano, thyme, and toss until potatoes are evenly coated. Dissolve the bouillon cube in 1 cup of hot water, add the juice of half lemon, mix and pour the broth into the baking dish. Add the potato wedges in a single layer and pop the potatoes into the oven for 40 – 50 minutes, turning them half way through the cooking time, and cook until the potatoes have soaked up all the broth and they are golden brown.

Keep a very close eye on the potatoes as they near the end of their cooking time – once the broth has been soaked up the residue in the pan will burn quickly, making a terrible mess, and the potatoes will stick solidly to the bottom of the baking dish (ask me how I know!).

Step 2

Once the potatoes are on the go it’s time to get cracking on the meatballs. Place all meatball ingredients into a bowl and use your hands to mix well then roll into balls (just over 1” is a good size). Melt a pat of butter in a heavy skillet over medium heat. Add the meatballs and cook until nicely browned on one side, then use a spoon to turn them over then brown and cook through on the other side – total cook time for the meatballs will be about 20 minutes.

Step 3

While the meatballs are cooking, prep your tzatziki and salad. Place all tzatziki ingredients into a small bowl then mix well and set aside. Place all salad ingredients into a bowl, toss well and set aside.

Now is a good time to take a peek at the potatoes to make sure that there is still broth in the pan. If the broth has been absorbed, give the potatoes a stir and turn the heat down to 350° until the potatoes are golden and tender.

Step 4

When the potatoes and meatballs are done make a pool of tzatziki in the center of each of 4 plates. Use most of the tzatziki but reserve a little to drizzle over each salad. Add the potatoes, meatballs, and salad around the plate, on top of the pool of tzatziki, then sit down and enjoy the fabulous Mediterranean flavors of this amazing dinner!

Spring Time Lamb Stew

Spring Time Lamb Stew

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Spring Time Lamb Stew

Ingredients
  • 1 tbsp butter
  • 1 ½ lbs lamb stew, cubed (feel welcome to substitute beef or pork)
  • 1 onion, chopped
  • 4 carrots, chopped in large rounds
  • 3 sticks celery, chopped
  • 6 medium potatoes (Yukon Gold are great!) in medium cubes
  • 4 cloves garlic, roughly chopped
  • Salt and Pepper to taste
  • ½ tsp cinnamon
  • 1 bay leaf
  • 1 ½ tsp Five Spice Powder
  • 1 tsp coriander
  • ½ cup dried apricots
  • ½ c sundried tomatoes, sliced
  • 2 c fresh spinach

Step by Step Instructions

Step 1

In a large Dutch oven over medium heat melt butter and sauté lamb until it begins to brown. Reduce heat to medium and add onions, carrots, potatoes, and celery. Sauté until onions are translucent, then add spices and bay leaf, cover, lower heat and let simmer gently for 10 minutes, then add apricots and sundried tomatoes, cover, and gently simmer until veggies are tender (about 20 minutes).

Step 2

When veggies are done to your liking, taste and correct seasoning as required. If stew is too thin, remove lid and bring up the heat for a few minutes until it thickens up.

Step 3

Make a bed of fresh spinach on 4 shallow bowls and serve a healthy scoop or two of stew over the spinach – sit down and enjoy the delightful flavors! A glass of Pinot Noir pairs nicely with this dish!

Shepherd’s Pie a la Morgana

Shepherd’s Pie a la Morgana

Servings

Four

Ready In:

about 1 hr

Good For:

Dinner

Shepherd’s Pie a la Morgana

Ingredients
  • 1 lb lamb stew (or half lamb, half beef)

  • 1 medium onion, chopped

  • 2 large carrots, diced

  • 1 large golden beet, diced

  • ¼ c diced canned tomatoes with a few
    tbsp of the juice they’re packed in

  • ½ c frozen peas

  • ¼ c red wine

  • 2 tsp garlic powder, divided

  • Salt & Pepper to taste

  • Butter for sauté

  • 6 medium potatoes, peeled and chopped

  • Cream and Butter for Garlic Mashed Potatoes

  • ¼ c grated mozzarella cheese (optional)

Step by Step Instructions

Step 1

Pre heat oven to 400.

Peel potatoes, cut into large chunks, and boil until tender. While the potatoes are boiling, dice onion, carrots, and beet into small cubes. Sauté onions and carrots for 5 minutes in a heavy skillet, then add beets, tomatoes, and lamb/beef. Add salt, pepper, wine, and 1 tsp garlic powder and continue to sauté over medium heat.

Step 2

When potatoes are done, mash and whip them (hand mixer or Kitchen Aid does a great job of whipping the potatoes) with butter, cream, remaining garlic powder. Add salt and pepper to taste. Whip until a creamy texture is achieved, then set aside.

Step 3

Transfer vegetables and meat into a greased baking dish (any ovenproof dish will do – I use a 9 x 9 pyrex pan) and spread garlic mashed potatoes evenly over top. Sprinkle with a little mozzarella (optional), place baking dish on a baking sheet (to avoid a mess in the bottom of the oven if the dish boils over) and pop it in the oven for 30 – 35 minutes, until the potatoes are golden brown.

Serve piping hot and enjoy the crazy deliciousness and pure comfort!!

 

Stuffed Zucchini

Stuffed Zucchini

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Stuffed Zucchini

Ingredients
  • 2 medium sized Zucchini
  • 1 lb Ground Lamb, Pork, or Beef
  • ½ medium Onion, chopped into small cubes
  • 6 Cherry Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tsp Garlic Granules
  • ¼ tsp Nutmeg
  • 6 Fresh Basil leaves, chiffonade
  • 1 tsp Salt
  • 20 cracks fresh Black Pepper
  • 1 tsp butter
  • 1 cup grated Mozzarella
  • Fresh Grated Parmesan to garnish (optional)
  • 4 c fresh salad greens
  • 1/4 red onion, in thin slices
  • 1/3 English cucumber, cubed
  • Olive oil and Balsamic to dress salads

Step by Step Instructions

Step 1

Trim ends from Zucchini and par-boil on a hard boil for 10 min, until they begin to soften – but don’t cook them through!

While zucchini are par-boiling, add butter to a heavy pan over medium high heat and sauté onions until they begin to turn translucent. Turn heat down to medium and add ground meat, tomato paste, garlic, nutmeg, salt, pepper and sauté until meat is cooked and lightly browned. Remove from heat and set aside to cool.

Step 2

Use tongs to remove zucchini from boiling water into a bowl of cold water to cool them down. When the zucchini are cool enough to handle cut them in half length wise and scoop out the seedy pulp from inside with a spoon, and discard the pulp. Set zucchini on a clean kitchen towel cut side down to help them release a little more water.

Step 3

Set oven to 375.

Cut cherry tomatoes into small pieces and set them in a small strainer over a bowl to let them release some of their juice. Give the strainer a good shake to help this process.

When sautéed meat and onions have cooled, scoop into a bowl, add ¾ of the grated mozzarella (save enough to sprinkle some on top of each zucchini), chopped cherry tomatoes, and fresh basil to the bowl and stir until all ingredients are mixed thoroughly.

Step 4

Place the zucchini on a parchment lined baking sheet and use a spoon to scoop the filling into the hollowed zucchini, sharing the stuffing evenly over the four halves. Scatter the remaining shredded mozzarella over each half, and pop into the oven for 20 minutes.

Share salad greens over 4 plates. Scatter the salads with red onion and cucumber and a drizzle of olive oil and balsamic vinegar. When baking time is up, remove zucchini from oven and sprinkle with fresh grated parmesan (optional) and place half a zucchini on each plate – serve and enjoy!

Bangers ‘n Mash

Bangers ‘n Mash

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Bangers ‘n Mash

Ingredients
  • 8 British Bangers (or any kind of sausage you like!)
  • 6 medium potatoes, peeled and cut into quarters
  • 1 bunch rainbow chard, leaves sliced into ribbons, stems chopped
  • 2 leaves kale, leaves sliced into ribbons, stems chopped
  • Butter for sauté
  • Butter and cream for mashed potatoes
  • 1 tsp garlic granules
  • Salt and Pepper

Step by Step Instructions

Step 1

Place peeled and cut potatoes into a pot of salted water and bring to a boil for 15 – 20 minutes, until potatoes are tender.

Place bangers (or sausages) into a heavy skillet over medium heat until cooked through (about 20 minutes, depending on the size of the sausages) turning half way through so that they are browned on two sides.

Step 2

Melt a bit of butter in another heavy skillet and add the chard, kale stems, and kale. Sauté for a few minutes until the stems are tender. Reduce heat to keep warm until potatoes and sausages are almost done.

Step 3

When potatoes are tender to the fork, drain them well and return them to the pot. Add salt, pepper, and garlic granules, along with butter and cream (as much as you like – don’t be shy! In our house garlic mashed potatoes are the star of the show and we indulge in a little extra butter and cream for this awesome side dish!) Use an electric mixer to whip the potatoes until they are fluffy and creamy. Cover and set aside until you are ready to serve.

Step 4

When the sausages are cooked through cover and turn off the heat while you finish the kale. Bring up the heat on the kale and stems and add the chard and a little salt and pepper to the pan. (If you have any leftover veggies from another meal, add those too! (You can see in the images of this meal that that is what I did with some leftover roasted carrots and onions – Don’t have any leftovers? Don’t worry about it!)).

Step 5

When the chard has warmed and wilted, turn off the heat and serve a little bit of everything over 4 plates, then sit down and enjoy a quick and simple plate of pure comfort.

Pesto Linguine with Italian Sausage

Pesto Linguine with Italian Sausage

Servings

Four

Ready In:

45 min +

Good For:

Dinner

Pesto Linguine with Italian Sausage

Ingredients
  • 1 lb dry Linguine
  • 1 lb Mild Italian Sausage (4 – 6 sausages: beef, pork, chicken, lamb – doesn’t matter!)
  • ½ pint Cherry Tomatoes, in halves lengthwise)
  • ½ c Basil Pesto (Want home made? Recipe HERE. Pre-made will do just fine if you are pressed for time (or ingredients are not available)!
  • 1 tsp Salt
  • 20 cracks fresh Black Pepper
  • Drizzle of Olive Oil
  • Parmesan Cheese to garnish

Step by Step Instructions

Step 1

Set oven to 350°.

Place sausages on a parchment lined baking sheet and bake for about 20 minutes, until cooked through. Turn the sausages after 15 minutes so that they brown on two sides.

Step 2

Put a large pot of salted water on to boil and cook pasta to al dente (refer to package instructions for cooking time). Drain when pasta is al dente and return to the pot. Toss pasta in a drizzle of olive oil, and cover to keep warm until sausages are done.

Step 3

When sausages are cooked through, remove from oven and slice into rounds (use tongs to hold the sausage so that you don’t burn your fingers!). Add sausage rounds to pasta pot along with basil pesto, salt, pepper, and cherry tomatoes. Use tongs to toss pasta until it’s evenly coated in pesto.  Serve to pasta bowls, sprinkle with fresh grated Parmesan, serve, and enjoy!

Sausage Burgers with Fresh Greens & Chips

Sausage Burgers with Fresh Greens & Chips

Servings

Four

Ready In:

Less than 45 minutes

Good For:

Dinner

Sausage Burgers with Fresh Greens & Chips

Ingredients
  • 6 fancy sausages (pork, beef, chicken, or lamb – I used lamb & basil – AWESOME!)

  • 1 large bag of kettle chips

  • 4 slices of cheese (any kind will do)

  • 4 burger buns

  • Mayo, ketchup, relish (for burger buns)

  • 4 c fresh salad greens + a little more for the burger buns

  • ½ pint cherry tomatoes, halved

  • 1/3 English cucumber, cubed

  • Olive Oil & Balsamic Vinegar to dress the salads

Step by Step Instructions

Step 1

Brown sausages on both sides in a heavy skillet over medium heat (about 5 minutes per side). When sausages are nicely browned remove them from the pan and slice them in half horizontally, then return them to the pan cut side down and cook sausages through.

Step 2

When the sausages are cooked through, turn the heat to low and keep them warm. Set the oven to warm and put the buns in the oven to warm through then share the salad greens over 4 plates, garnish with tomatoes and cucumber, and set aside.

Step 3

When the buns have warmed, cut them open and spread with your choice of sauces (mayo, ketchup, etc). Add a little lettuce, some tomatoes, and cheese to each bun, and top with 6 slices of sausage (one row of three slices topped with another row of three slices stacked on top). Close the bun and place a sausage burger on each plate. Add a handful of chips to each plate, serve and enjoy! This quick and easy dinner is the perfect way to cap your work day!

Pin It on Pinterest