Italian Stuffed Peppers

These are my favorite stuffed pepper! My grandmother makes these all the time and I can't seem to get enough of them.

6-10 lg. Cubanelle peppers

1 loaf crusty italian bread

1 can anchovies, chopped

1 can crushed tomatoes

2-3 lg. garlic cloves, minced

1/2 cup parmesan cheese, grated

olive oil

salt/pepper

parsely

Trim off crust of bread and break into small pieces over a large bowl. Add anchovies and their oil to the bread. Add garlic, cheese, salt, pepper and parsely. Toss well. Add crushed tomatoes and mix well to make a moist stuffing. Use your hands to squish everything together. Drizzle enough oil until mix is very moist. Pack stuffing into each pepper about 3/4 of the way full. (stuffing with expand when cooking). Fry in pan with oil on all sides, about 4-5 minutes per side. Be careful when turning with tongs, as you can squeeze the stuffing out. These can also be baked for a more healthy approach.

Memphis Style Ribs with Balsamic BBQ Sauce

I cannot believe I am going to post this recipe, but it seemed very fitting with the season. Ribs can be made a number of different ways and every one seems to have their own recipe, this is mine. I have tried to make ribs a few different way and this was by far the best i've come up with. First off - please, please, please....spend the few extra dollars to by baby back ribs. They make such a difference and aren't very fatty.

This isn't the type of recipe you just make on a whim, it's a labor of love recipe, so since you're going to put the time in, you might as well make your own bbq sauce. It adds that extra something special to make them your own. Do it!

4-5 lbs baby back ribs or meaty pork spareribs

Preheat OVEN (yes, oven! this is what makes them juicy, moist and tender) to 350 degrees. Place ribs in a shallow baking dish or roasting pan.

Dry Rub:

1 T. paprika

1 1/2 tsp. brown sugar

1 tsp. ground chili pepper

1/2 tsp. salt

1/2 tsp. ground coriander

1/2 tsp. ground mustard

1/2 tsp. garlic powder

1/4 tsp. celery salt

1/4 tsp. black pepper

1/8 tsp. cayenne pepper

For rub, in a small bowl, combine all ingredients thouroughly. Rub the spice mixture onto ALL surfaces of the ribs. Use all mixture. Use your fingers to get it into the meat. Don't be afraid to touch your food! Cover the baking dish with foil and bake for 2 to 2-1/2 hours or until very tender. (and believe me, they will be!) Take out of oven, slather with bbq sauce and grill, covered for about 10 minutes or so, until ribs are browned, turning once and basting when needed. Serve with extra bbq sauce if desired.

Note: You can use soaked hickory chips on the grill for a little extra smoke flavor, just follow the directions. I have done it without and they are still absolutely fabulous, so don't worry if you don't have them.

Balsamic BBQ Sauce:

Combine 1 cup lager beer, 1 cup ketchup, 1/2 cup packed brown sugar, 1/3 cup balsamic vinegar, 1 T. minced fresh garlic, 2 tsp. cumin, 2 tsp. Sirracha sauce (you can find this in the asian section, if you don't use a chili sauce), 1 tsp. chili powder, 1 tsp. ground black pepper and 1 tsp. liquid hickory smoke. (don't omit the liquid smoke, it's what gives it definition as a bbq sauce). Bring to boil, reduce heat and simmer, stirring frequently for 25 minutes, or until reduced to 2 cups.

Mexican Fish

If you love mexican food and fish, then this dish is amazing! Jason's mother (Hi Lorna- if you're reading, thanks for the great recipe, it's one of my favorites) made it for us for dinner one of the first times we went to visit. I instanly fell in love with it. It's so cheesy and flavorful. A must try in my opinion. I actually made it for dinner tonight.

1 1/2 lbs cod fish (or any other similar white fish, tonight i used Haddock)

1 cup salsa

1 cup shredded cheddar cheese

1/2 cup coarsely crushed fritos chips

Avacado

sour cream

Rinse off fish filets and pat dry. Season with salt and pepper. Place in baking dish, laying each filet next to each other. Top with salsa, spreading over the surface of filets. Then top with cheese. Sprinkle crushed fritos on top. Place in 400 degree oven for 15 minutes. Serve each filet topped with sour cream and avacado slices.

This would be pair well with cilantro lime rice and beans and a tall Margarita!

Texas Caviar

I start with this recipe, because it has to be one of the most requested recipes I make. And, fitting with the BBQ season, it's great to bring or put out! Anytime I make this, people go crazy. It really is a great twist on a salsa.

1 can black eyed peas, drained and rinsed

1 can black beans, drained and rinsed

1 can shoepeg corn, drained

1 small red onion, chopped

2 celery stalks, chopped

1 (3 oz) can sliced black olives, drained

1 (3 oz) jar pimentos, chopped

pickled jalepeno's, finely chopped

Marinade:

1 cup olive oil

1/2 cup cider vinegar

1/2 cup sugar

Mix all top ingredients together in a large bowl. Heat oil, vinegar and sugar in a small saucepan or microwave until sugar is just dissolved. Remove from heat, pour over bean mixture. Cover and place in refrigerator for 4 hours or overnight. When ready to serve, drain marinade and serve with scoops tortilla chips.

Note: ok, so those of you who can't find "pimentos" (and sometimes i can't), use roasted red peppers. They are essentially the same thing. Also, if your store does not carry shoepeg corn, just get any canned "white" corn. It will work fine.

Little bit about me...

So, anyone who has grown up Italian, knows that it's all about family and FOOD! I've had a love for food and cooking ever since I was a child. I have so many memories, sitting in my grandmother's kitchen, watching and learning as see proceeded to prepare the most amazing dinner.....EVERY TIME! I loved going over and "helping", which is where I learned most of my cooking skills. I have tried to preserve the Italian tradition by trying to grow a garden every year and make tons of homeade goodies! I am constantly looking for new ways to improve, and perfect some of the oldies too! Hope you enjoy!