Appetizers

Looking for tasty appetizers for a Mom's Nght Out/In, Monday Night Football or craving a tasty snack? Look no further!

Garden To Table: Stuffed Bell Pepper Wedges

Ingredients:

4 (Small) Bell Pepper

1/4 cup Ground Turkey (seasoned & cooked)

1/2 cup Quinoa (soaked overnight and cooked according to directions) You may use rice as a substitute

2 tbl spoon feta Cheese

1/2 cup Shredded Colby Jack for mixture and approximately 1 cup to put on top before placing in the oven

2 tbl spoon Ricotta Cheese

1 Egg

Olive Oil (approximately 2 tbl spoons)

Directions:

Preheat oven on 350 degrees

Mix all ingredients above in a bowl with the exception of the bell pepper and olive oil.  We’re going to make it simple… there’s no specific order, pour each ingredient in and mix together.

After you have mixed those ingredients let’s prepare your bell pepper.  Clean bell pepper if you haven’t yet.

prepare bell pepper for stuffed bell pepper wedges

Next, slice in half

Slice bell pepper in half

Slice your halfs in half creating wedges

bell pepper wedges cut

Now, remove the insides with your knife and rinse.

removed insides og bell pepper wedges

clean bell peppers wedges

Take an oven safe pan and oil it lightly with some olive oil or non stick cooking spray, I used the olive oil spray.  Begin to fill each wedge with your Quinoa and Turkey filling mix.

bell peppers filled

all peppers filled

bell peppers filled wedges

Take your leftover shredded cheese and sprinkle on top of each individual wedge.

shredded cheese on top of wedge

Lastly, before placing in oven drizzle olive oil on top of each wedge.  Place in oven for 25 minutes.  Remove from oven when time is up.

bell pepper wedges done

Let stand for 5 minutes, remove from oven safe cookware and serve.

serve bell pepper wedges

served bell pepper wedges 2

Enjoy

Put Yo Foot In It Good

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Sauteed Shrimp

Ingredients

1 Bag of Raw Shrimp

2 Scallions

1 mushroom

Seasoning

3 Teaspoons of Butter

 

Rinse and peel Raw Shrimp

rinsed raw shrimp

Season

I seasoned mine with Old Bay Season & Lemon Pepper

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Next cut up onions and mushroom

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Place butter inside skillet and let melt

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Throw in onions and mushrooms and let caramelize

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Toss in shrimp and let cook for no more than 10 – 15 minutes (15 may be too long)

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Serve this deliciousness

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Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Stuffed Acorn Squash Recipe

 

 

Every now and then I try to introduce a new dish, fruit or vegetable into our diet and meals. If you’re anything like me sometimes I can get stuck cooking the same dishes over and over and over again.

While at the grocery store last week I came across some acorn squash. Never had it and never thought I will, but I thought I’d give it a try. Now, I had no clue what I was going to do with it until I read the sticker on it.  The sticker shared a couple ways to prepare it.

1. Microwave it for 5-6 minutes per pound. Slice it in half, remove seeds and and add Brown sugar.
2. Put sausage in it and can’t remember the other ingredients.

So, I decided to take my stuffed bell pepper approach:

Ingredients:
1. Acorn Squash (2 qty or the amount needed to serve each family member 1/2 of the squash)
2. Goya Rice (any flavor you’d like or any rice that you prefer)
3. Turkey Bratwurst Sausages (3qty)
4. Spinach
5. Shredded Cheese
6. Ricotta Cheese
7. Feta Cheese (not necessary)
8. 2 eggs (or more depending on how many squash you have to prepare)
9. Jar of Spaghetti Sauce

Directions:
Cook rice according to directions.  Cook bratwurst, rinse acorn squash, poke holes throughout squash and place in microwave 5-6 minutes per pound.

Preparing squash:

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After removing from microwave

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Cut in half and remove seeds

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After seeds have been removed rinse before stuffing.

Preparing Bratwurst:

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Place bratwurst in skillet and cook

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When they’re done cut 3 bratwurst up in small pieces and try not to eat them 🙂

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Prepare stuffing mix:

Pour cooked rice in bowl (approximately 1/3 of cooked rice if you used a box and use the rest to serve on the side.)

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Pour in bratwurst

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Next, pour in spinach and stir (heat from rice will begin to pre-cook spinach.

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Pour in shredded cheese

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Add ricotta cheese and 2 eggs and stir contents.

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Now time to stuff our squash

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Next add toppings by starting with spaghetti sauce. I used the extra to coat the bottom of my cookware and it can be used for more topping when serving.

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This is when I add the feta cheese and this is optional.

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Last we’re going to top it with shredded cheese and place it in the oven on 350 for approximately 45 minutes.

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Ta daaaaa!!!!

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Kid tested, mama approved.

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The entire family loved it, even my 5yr old.  The inside of the acorn squash taste like potato and while cooking it in the microwave it smelled like sweet potato.  I’m so glad I tried it and this will forever be a recipe I make in my house along with adding different varieties of stuffing. Let your creativity run wild when you make this recipe.

Since the holiday is coming up and if you’re hosting, this would be a great appetizer by slicing the portions into watermelon slices. Appropriate for this holiday season.

Enjoy

 

Recipe: Stuffed Acorn Squash

Ingredients

  1. Acorn Squash (2 qty or the amount needed to serve each family member 1/2 of the squash)
  2. Goya Rice (any flavor you’d like or any rice that you prefer)
  3. Turkey Bratwurst Sausages (3qty)
  4. Spinach
  5. Shredded Cheese
  6. Ricotta Cheese
  7. Feta Cheese (not necessary)
  8.  2 eggs (or more depending on how many squash you have to prepare)
  9. Jar of Spaghetti Sauce

Directions

  1. Cook rice according to directions. Cook bratwurst, rinse acorn squash, poke holes throughout squash and place in microwave 5-6 minutes per pound.
  2. Preparing Squash:
  3. After removing from microwave, Cut in half and remove seeds, After seeds have been removed rinse before stuffing.
  4. Preparing Bratwurst:
  5. Place bratwurst in skillet and cook. When they’re done cut the 3 bratwurst up in small pieces and try not to eat them.
  6. Prepare stuffing mix:
  7. Pour cooked rice in bowl (approximately 1/3 of cooked rice if you used a box and use the rest to serve on the side.)
  8. Pour in bratwurst
  9. Next, pour in spinach and stir (heat from rice will begin to pre-cook spinach.
  10. Pour in shredded cheese
  11. Add ricotta cheese and 2 eggs and stir contents.
  12. Now time to stuff our squash:
  13. Next add toppings by starting with spaghetti sauce. I used the extra to coat the bottom of my cookware and it can be used for more topping when serving.
  14. This is when I add the feta cheese and this is optional.
  15. Last we’re going to top it with shredded cheese and place it in the oven on 350 for approximately 45 minutes.

Preparation time:

Cooking time: 45 minute(s)

Number of servings (yield): 4

Copyright © Help! Mama Remote…
Recipe by Nicole Phillips

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: A Monday Night Football Appetizer- Pigs in a Blanket

These little treats were so easy that I was able to… almost, nearly, kinda turn it over to my daughter.

Items Needed:

Crescent Rolls

Pack of Cocktail Links

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Roll out crescents

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Use a pizza cutter or knife to slice into strips and they won’t be even nor do they have to be perfect.

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Take the link and roll it into the crescent roll strip.

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And repeat as many times as needed to make enough for your family.

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Place in oven and cook accroding to crescent instructions.  If, my memeory serves me correctly it was 8 mins or more.  Remove from oven and serve with a dipping sauce of your choice.

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Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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Wasabi Style Chicken Nuggets Recipe & A $50 Dominicks Giftcard Giveaway

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When extended the opportunity to participate in a Dominick’s cooking challenge by using 2 items out of more than 1,000 new international items in their store, I jumped at the ocassion.
Dominick’s stores have more than 1,000 new international items with great everyday prices including Italian, Polish, Hispanic, German, Kosher, Irish, Asian, and Middle Eastern. Some of the brands you may recognize include Reconto, Goya, Krakus ham, Nateczowianka water and Chio Chips.

I must confess….this was no easy task!  I worked on 3 different recipes and found 1 to be share worthy.

Wasabi Style Chicken Nuggets.

Ingredients Needed
1 bag of Chicken Tenders
1 bag of Wasabi Style Chio Chips (Crushed)
1 bottle of Goya Mojo Criollo Marinade (for chicken, pork & beef)
3 eggs
1 tsp salt

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Take chicken or chicken strips and cut them up into nuggets size pieces. Marinate in the mojo marinade  over night.

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Mix up 3 eggs and add 1 tsp of salt

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Crush up the Wasabi Style Chio Chips

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Take chicken dip it into egg batter.

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Next roll it into the Chio Chips

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Dip again into egg batter

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Then roll again into chio chips one last time

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Place into hot grease

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Cook and after removing from grease place on a paper towel to drain excess grease.

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Serve with your favorite dipping sauce.  We had ours for Monday night football and I served it with pigs in the blanket, tacos and some goya rice.

Giveaway TIME!!!!  To enter this giveaway leave a comment below on how you would use one of the International ingredients I used above (Wasabi Style Chio Chips (Crushed) or the Goya Mojo Criollo Marinade (for chicken, pork & beef) in a dish of your very own.  You will be entered into the Giveaway to win a $50.00 Dominick’s Gift Card.  This Giveaway will end October 19th, 2012 at 12:00 am CST.  Thanks for all of your entries.

HMR Disclosure Giftcard and 50 giveaway

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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