Recipes

Philly Cheesesteak Stuffed Peppers

Ingredients

  • 3 bell peppers, halved

  • 1 tablespoon extra-virgin olive oil

  • 1 large red onion, sliced

  • 2 cups sliced mushrooms, optional

  • Salt and pepper, to taste

  • 1 lb steak, thinly sliced

  • 2 tablespoons Italian seasoning

  • 6 slices provolone cheese

Directions

  1. Preheat oven to 350°F.

  2. Arrange peppers in a 13x9-inch baking dish. Bake until tender (30 min).

  3. Meanwhile, heat oil in a large skillet over medium-high heat.

  4. Add onion and season with salt and pepper. Cook until softened (5 min).

  5. Add steak and season with additional salt and pepper. Cook, stirring occasionally, until just cooked through (3 min).

  6. Stir in Italian seasoning, then remove skillet from heat.

  7. Remove peppers from oven. Add one slice of cheese to each pepper, then divide steak mixture evenly among peppers.

  8. Top with remaining cheese.

  9. Set oven to broil. Place baking dish under broiler until cheese is melted and golden (3 min).

  10. Remove from oven and let rest before serving (5 min).

The 5-Ingredient Pasta Salad

Ingredients

  • 12 oz pasta of choice

  • 1 cup store-bought pesto

  • ½ cup sun-dried tomatoes, chopped

  • ½ cup toasted pine nuts

  • ¾ cup fresh basil, chopped

  • Salt and pepper, optional

Directions

  1. Cook pasta according to package directions.

  2. Drain and let cool slightly.

  3. Add pasta to a large bowl, mix in the remaining ingredients.

  4. Toss until evenly coated.

  5. Refrigerate until chilled (20 min).

  6. Toss again before serving.

One Skillet Cajun Cauliflower Rice

Ingredients

  • 2 tablespoons olive oil

  • 1 small onion, chopped

  • 2 bell peppers, any color, chopped

  • 13 oz chicken andouille sausage, sliced

  • 1 clove garlic, minced

  • 2 10-oz bags frozen cauliflower rice

  • 2 teaspoons Cajun seasoning

Directions

  1. Heat olive oil in a large skillet over medium-high heat.

  2. Add onion and bell peppers. Cook until softened.

  3. Add sliced sausage and cook until lightly browned.

  4. Add garlic, cauliflower rice, and Cajun seasoning. Stir to combine.

  5. Cook until the cauliflower rice is heated through and tender.

  6. Serve immediately.

Photo of sliced garlic parmesan chicken meatloaf by Chef Jocelyn Harris

Shared on Social Media

  • Ingredients

    • 2 tbsp butter

    • 1 tbsp olive oil

    • 3 celery ribs, diced

    • 1 small onion, diced

    • 1 green bell pepper, diced

    • 3 garlic cloves, minced

    • 1 tbsp flour

    • 2 tsp Cajun seasoning

    • 1 tsp sugar

    • ½ tsp chili powder

    • ¾ tsp salt

    • ⅓ cup chicken broth

    • 1 15-oz can crushed tomatoes

    • 1 tbsp Worcestershire sauce

    • 1 tsp Tabasco

    • 2 bay leaves

    • 1 lb jumbo shrimp

    • White rice, for serving

    Directions

    1. Melt butter with olive oil in a large skillet over medium heat.

    2. Add celery, onion, and bell pepper. Cook until softened (8–10 min).

    3. Add garlic and cook until fragrant (1 min).

    4. Stir in flour, Cajun seasoning, sugar, chili powder, and salt. Cook, stirring constantly (1 min).

    5. Add chicken broth, crushed tomatoes, Worcestershire sauce, Tabasco, and bay leaves. Stir to combine.

    6. Reduce heat and simmer until slightly thickened (15–20 min).

    7. Add shrimp and cook until pink and opaque (4–5 min).

    8. Remove and discard bay leaves.

    9. Serve over white rice.

  • Ingredients

    • 1 onion, minced

    • 4 cloves garlic, minced

    • 1 lb ground chicken

    • 1 cup Italian-seasoned breadcrumbs

    • 2 eggs

    • 2 tbsp low-sodium soy sauce

    • 1 tsp salt

    • 1 tsp black pepper

    • ½ tsp onion powder

    • ½ tsp garlic powder

    • 1 cup Parmesan cheese, finely grated

    Directions

    1. Preheat oven to 375°F. Grease a baking dish with nonstick spray.

    2. Cook onion in a skillet over medium heat until softened (5 min).

    3. In a large bowl, combine ground chicken, cooked onion, garlic, breadcrumbs, eggs, soy sauce, salt, pepper, onion powder, garlic powder, and half the Parmesan.

    4. Shape mixture into a loaf and place in the prepared baking dish.

    5. Sprinkle with remaining Parmesan. Add paprika or Italian seasoning, if using.

    6. Bake until the internal temperature reaches 165°F (45–50 min).

    7. Let rest before slicing (10 min).

  • Ingredients:

    Soup

    • Olive oil

    • Onion

    • Carrots

    • Celery

    • Shredded chicken

    • Chicken broth

    • Thyme

    • Salt and pepper

    • Peas

    • Heavy cream

    Biscuits

    • Flour

    • Baking powder

    • Salt

    • Cold butter

    • Buttermilk

    Directions

    Soup

    1. Heat olive oil in a large pot over medium heat.

    2. Add onion, carrots, and celery. Cook until softened.

    3. Stir in shredded chicken, chicken broth, peas, heavy cream, thyme, salt, and pepper.

    4. Simmer until the soup is heated through and slightly thickened (20 min).

    5. Meanwhile, make the biscuit dough.

    6. Spoon biscuit dough over the soup. Cover and cook until the biscuits are set (10 min).

    7. Place under the broiler until the biscuit tops are golden (3–5 min). Watch closely.

    8. Serve hot.

    Biscuits

    1. Preheat oven to 425°F.

    2. Whisk flour, baking powder, and salt in a large bowl.

    3. Cut in cold butter until the mixture forms coarse crumbs.

    4. Add buttermilk and stir just until a soft dough forms.

    5. Turn dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle.

    6. Cut biscuits with a biscuit cutter or knife. Place on a baking sheet.

    7. Bake until risen and golden (12–15 min).

    8. Serve warm.