Perfect Roasted Chicken

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 whole chicken
• 1 bunch thyme
• 1 lemon, quartered
• 1 head garlic, halved
• 2 tablespoons melted butter
• salt
• pepper

Recipe

• 1 preheat oven to 425 degrees.
• 2 after removing giblets (discard or save for another recipe), salt and pepper inside of chicken.
• 3 stuff the cavity with thyme, lemon quarters and garlic halves.
• 4 brush the outside of the chicken with melted butter.
• 5 salt and pepper outside of chicken.
• 6 tie the legs together with string (good idea to soak string in water prior so it won't burn in the oven) and tuck the wings under the body.
• 7 cook in oven for 1 1/2 hours or until done.

Rainbow Roasted Pepper Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 green bell pepper
• 1 large red bell pepper
• 1 large orange bell pepper
• 1 yellow bell pepper
• 8 garlic cloves
• 1/2 lemon
• 3 cups vegetable broth
• 1/4 teaspoon garlic salt
• ground black pepper
• 1 teaspoon fennel seed
• 1/4 teaspoon dried thyme

Recipe

• 1 preheat oven to 375 degrees f (190 degrees c) , halve all peppers (remove seeds) and peel garlic.
• 2 place halved peppers, cut side up in shallow baking dish. place one garlic clove in each half and squeeze lemon juice generously over peppers.
• 3 roast for 1 hour.
• 4 meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. bring to boil, cover and simmer.
• 5 when peppers are done, remove from oven and set aside to cool. when cool enough to touch peel skin from peppers.
• 6 strain fennel seeds from broth and return to a boil. add thyme and simmer 15 minutes, reducing amount of broth.
• 7 slice a 1 inch section from each color of pepper and cut into pieces. set aside for later garnishing.
• 8 in a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. you want to see the different colors.
• 9 pour the blended peppers into the broth and stir well. add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy.
• 10 do not boil or cook any longer as the colors will fade.

Momma's Manicotti

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 12 pasta, tubes
• 2 cups ricotta cheese
• 2 cups parmesan cheese
• 2 cups mozzarella cheese
• 2 tablespoons italian seasoning
• 1 egg
• 1 1/2 cups roasted pine nuts
• 3 cups pasta sauce
• 1 cup water
• 2 cups cooked italian sausage
• 1 diced orange bell pepper
• 1 red onion
• 2 garlic cloves

Recipe

• 1 cook pasta tubes til al dente.
• 2 in one bowl mix cheeses, seasoning egg and pine nuts.
• 3 in another bowl mix sauce and water.
• 4 in a skillet sautee sausage with pepper onion and garlic and mx into sauce.
• 5 with a pastry bag stuff each tube with cheese mix and lay in a roaster. pour sauce with meat mix over tubes.
• 6 top with mozzerella cheese.
• 7 bake for 1 hour on 350.

Farfalle With Roasted Chickpeas

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 red peppers
• 1 tablespoon extra virgin olive oil
• 2 (15 ounce) cans chickpeas, drained
• 2 dozen plum tomatoes
• 2 tablespoons extra virgin olive oil
• 1 sweet onion, finely chopped
• 5 garlic cloves, smashed then minced
• 2 lemons, juice and pulp of 2
• 1 teaspoon dried sweet basil leaves
• 1 pinch dried oregano
• 2 tablespoons dried parsley
• 1/4 cup fresh parmesan cheese
• 1 lb farfalle pasta

Recipe

• 1 preheat gas grill to a medium heat.
• 2 trim peppers to remove stems and seeds. quarter and set aside.
• 3 half the plum tomatoes longwise and set aside.
• 4 rub 1 tbsp olive oil onto the bottom of an 11 x 14 inch baking pan and stir in all the chickpeas to lightly coat with the oil. set aside.
• 5 on the stove, heat 2 tbsp olive oil to a large frying pan or dutch oven and slowly saute onion and garlic.
• 6 place peppers and tomatoes skin side down onto grill. place the pan of chick peas onto grill. adjust the heat to low or leave grill lid open while grilling. stir chickpeas occasionally to prevent burning. remove when chickpeas have shrunken somewhat and have some darkened areas, after about 10-15 minutes.
• 7 turn peppers to prevent charring and remove after about 10-15 minutes when tender.
• 8 do not turn tomatoes and remove when tomatoes appear to have darkened inside and no longer appear "juicy," about 10-15 minutes. set aside and allow to cool enough to handle.
• 9 coarsely chop grilled tomatoes and peppers and add to onion and garlic--i use a kitchen shears and cut right into the cooking pan because it is much easier and it preserves the juice in the tomatoes. stir in chick peas, lemon juice, basil, oregano. add salt and pepper to taste. cover and keep warm.
• 10 cook farfalle according to package directions and drain. top with the chickpea sauce. sprinkle with parsley and shredded parmasean cheese to taste. serve with a green salad and enjoy!

Peanut Butter And Bacon Truffles

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 6 slices very crisp cooked bacon, well drained
• 1/2 cup salted dry-roasted peanuts
• 4 teaspoons sugar
• 1/4 cup smooth peanut butter
• 8 ounces semisweet chocolate chips
• 1/4 cup quality unsweetened cocoa powder

Recipe

• 1 put bacon, peanuts and sugar into a food processor and pulse until mixture is ground to a medium-fine texture. transfer bacon-peanut mixture to a small bowl, add peanut butter and stir until thoroughly combined. cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
• 2 line a cookie sheet with parchment or wax paper and set aside. roll peanut butter mixture into one inch balls and put them on the prepared cookie sheet. drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
• 3 meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. remove bowl from heat and set aside to let chocolate cool until warm. sift cocoa into another bowl and set aside.
• 4 working with a few of the peanut butter balls at a time, roll them in the melted chocolate, coating them evenly. transfer truffles to bowl of cocoa powder, dredging truffles completely. truffles will keep at room temperature in an airtight container with some additional cocoa for up to two days, in the refrigerator for up to one week, or in the freezer for up to one month. bring to room temperature before serving.

Moroccan Coconut Truffles

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 2 1/2 cups dried coconut flakes, (natural, no sugar added, be sure to get medium size flakes, not the coarse or fine flakes).
• 14 ounces can sweetened condensed milk
• 12 -16 roasted almonds, (depending on how many truffles you make). you can also use walnuts or hazelnuts.
• 1 cup coconut flakes, for coating

Recipe

• 1 mix the condensed milk and dried coconut flakes together. check to see if you can make a ball with the mixture. if not, add some more coconut flakes. mix again and set aside for 15 minutes to firm up.
• 2 with your hands, make balls and then insert a roasted almond (or walnut or hazelnut) into the center of the ball. pat over where the nut was inserted.
• 3 gently roll in a bowl of coconut to coat.
• 4 place in the refrigerator for at least 4 hours. these are served cold.

Fast And Easy Stromboli

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (10 ounce) can refrigerated pizza dough
• 2/3 cup shredded part-skim mozzarella cheese
• 3 ounces prosciutto ham
• 3 ounces turkey pepperoni
• 2 roasted red peppers, diced

Recipe

• 1 preheat oven to 375 and spray a cookie sheet with nonstick spray.
• 2 on a lightly floured surface, press pizza dough into a 9x12 rectangle.
• 3 top with mozzarella, leaving a 1/2 to 1 inch border.
• 4 top with proscuitto, pepperoni and diced roasted red peppers.
• 5 roll up jelly-roll style, seal the edges and place seam-side down on the baking sheet.
• 6 bake at 375 for about 25 minutes or until golden.
• 7 serve with a side of warm marinara sauce for dipping.