Buffalo Chicken Stuffed Peppers

I posted this picture on instagram and Facebook and immediately got requests for the recipe. Unfortunately the recipe I followed was very poorly written (missing multiple steps in the process) and I tweaked it quite a bit. So I decided the best course of action was to write my own recipe and post it here!

Ingredients:

2 Skinless Boneless Chicken Breasts, cooked and shredded

1/2 C. Brown Rice

1/2 C. Celery

1/2 C. Onion 

1 C. Frank's Hot Sauce (You can use another brand, but it won't be as good ;-))

1 1/2 Tsp. Garlic Powder

2 Tsp. Parsley

1/2 C. Blue Cheese

1/4 C. Ranch Dressing

6 Slices  Muenster Cheese (Provolone, Swiss, or Pepper Jack would also be good).

3 Whole Bell Peppers

Directions:

Preheat the oven to 350 degrees. Cook the rice according to the package directions. Saute the onions and celery until soft. Add all the other ingredients except the blue cheese, muenster, and bell peppers. Simmer for 15 min. Add the blue cheese and ranch. Cut the stems off the peppers and clean out the seeds. Lay a slice of cheese in the bottom of each pepper. Fill the peppers with the meat mixture until heaping. Place in a baking dish and bake for 30 min. Place another piece of cheese on the top and cook for an additional 5-10 min. Until the cheese is melted and the peppers are soft. 

Printable Recipe card here!

If you like Buffalo chicken, you should check out my Buffalo Chicken Calzone recipe. It is yummy and quick.

Love,

Natalie

Heavenly Strawberry Dessert

My parents came down for a visit so I decided to bust out one of Mr. Mayhem's favorite dessert recipes for the occasion. It is a little bit of work to make this bad boy, but soooooo worth it in the end. Especially this time of year when fresh strawberries are so good (and cheap)!

Crust:
2 C crushed butter pretzels
1 1/2 sticks butter, softened
1/2 C sugar
1/3 C chopped pecans

Filling:
1(8oz) package cream cheese, softened
1 C sugar
1 C frozen nondairy whipped topping

Topping:
3/4 C sugar
2 TBSP cornstarch
1 1/2 C water
2 (10 oz) packages frozen strawberries, thawed and drained or 20 oz. fresh strawberries, stemmed and sliced.

Final Topping:
1 C. frozen nondairy whipped topping

Directions:
Preheat the oven to 350 degrees. For crust, combine pretzels, butter, sugar, and pecans. Press mixture into the bottom of a 9x13" baking dish. Bake 10 min. Cool. Beat cream cheese, sugar, and whipped topping until smooth. Spread filling over crust and refrigerate. Combine sugar, cornstarch, and water in a saucepan. Cook over medium heat until clear. While still hot, add berries. Pour over filling. Spread reserved non dairy topping over strawberries. Serves 12.

Here is a photographical run down of the layers:

The delicious crust. This, for me, is what makes this dessert special. I'm a sucker for the sweet/salty combo!

 The creamy filling. Ohhhlala!

And the delicious strawberry topping. 

Since I am a bad blogger there are no pictures of the final topping or the final product. I guess I was too busy stuffing my ever growing pregnant belly to snap a photo. I guess I'll just have to make it again to update this post with proper "after" shots. Anybody wanna come over for dessert?

Rosemary Ranch Chicken Kabobs

It is GRILLING SEASON!!! YES! I love meals from the grill. Now, I do not man the grill, but I do love everything that comes off of it. I also love all the sides associated with grilling baked beans, potato salad, and like any good Iowa girl I love me some sweet corn!

Today I thought I would share one of Mr. Mayhem and my favorite grilling recipes OF ALL TIME! How is that for a build up?

Ingredients:
1/2 C Olive Oil
1/2 C Ranch Dressing
3 TBS. Worcestershire sauce
1 Tsp. White Vinegar
1/4 Tsp Pepper
1 TBS Minced Fresh Rosemary (or 1/2 TBS dry)
2 Tsp. Salt
1 Tsp. Lemon Juice
1 TBS White Sugar
3 Skinless, boneless chicken breast, cut into cubes
Vegetables (bell peppers, fresh mushrooms, red onion, cherry tomatoes)

Stir together all of the ingredients. Add the chicken. Allow to marinate at least 30 min. If using wooden skewers, soak in water for 15 min. Then, thread on chicken and vegetables. It is better to do them separately since they need to cook different amounts of time. Place them on the grill preheated to medium-high. Grill for 10-12 min. or until the chicken is no longer pink, turning frequently.


I served the kabobs with rice and green beans. It is a really colorful lovely plate. Just slide the goodies off the skewer to enjoy!

Printable Recipe Card

What is your favorite grill recipe?

Twice Baked Sweet Potatoes

It has been a while since I posted a recipe. I made these twice baked sweet potatoes last night, and they were a big HIT! I always feel good about serving sweet potatoes because they have so many nutrients and are very rich in fiber.

As you can see I served the sweet potatoes with New York Strip and a salad. Without further ado: The Recipe.

Ingredients
2 medium/large sweet potatoes
1 TBS butter
3 green onions finely chopped
1/4 C sour cream
2 oz cream cheese
1/4 C shredded mozzarella
salt and pepper to taste

Bake the sweet potatoes at 350 degrees for 45-60 min or until fork tender. Cut the sweet potatoes in half lengthwise and let cool for 5-10 min. Meanwhile saute the green onions in butter until tender. Scoop out the middle of the potatoes leaving 1/4 inch so they can stand on their own. Drizzle skins with oil and bake for 5 min. to make them crispy. Mash the potato middles with sour cream and cream cheese. Add onions, 1/2 the cheese and salt and pepper. Remove skins from the oven and fill with the potato mixture. Top with remaining cheese and bake for 10-15 min or until the cheese is melted and the filling is warmed through. Serves 4.

Printable Recipe Card : Here

Love,
 Natalie