Preheat oven to 450 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
In a small bowl, mix together the cream cheese, green onions, pancetta, garlic powder and cheddar.
Stuff the sliced peppers with the filling, about a heaping tablespoon each.
Place on prepared cookie sheet, then sprinkle each pepper with extra cheddar cheese.
Bake in the preheated oven for 10-12 minutes, until cheese is melted and bubbly and peppers have softened.
Saturday, February 25, 2017 - 13:15
Place the sausage in a medium skillet and brown until crumbly and done. Place the crumbled sausage on a paper towel lined plate. Set aside. Place the onions, mushroom stems, and garlic in the same skillet and saute for 5 minutes or until the onions are translucent and the mushroom steams are tender. Season with salt and pepper. Cream together the parmesan cheese and cream cheese in a medium bowl. Add the cooled crumbled sausage, the cooled onion and mushroom stem mixture, and fresh parsley. Mix until combined. Preheat oven to 350 degrees. Place the button caps onto a large baking sheet.
Saturday, February 25, 2017 - 13:10
Fill a large pitcher half way with ice. Add the lemon and lime slices, Ecco Domani Pinot Grigio, rum and lemon lime soda.
Stir and then pour into a glass.
Chop strawberries, cherries and apples into small chunks.
Garnish each glass with strawberries, cherries and apples. Enjoy!
Saturday, February 25, 2017 - 13:06
Mix all your pepper spread ingredients in a bowl until well combined. Cover tortilla entirely with a thin layer of pepper spread. Spread hummus over pepper spread on tortilla.
In the center of the tortilla, place 3 slices of cheese on the hummus and pepper spread on the tortilla.
Layer enough salami over cheese to cover entire tortilla.
Add a layer of romaine lettuce and roll up the tortilla tightly. Refrigerate for about 1 hour and cut into round pinwheels (about ½ inch thick) and serve!
Saturday, February 25, 2017 - 13:00
Add the ricotta and cream cheese (or mascarpone) into a large bowl and blend well, using a hand mixer.
Add in the sugar and extract and mix just until well combined.
Stir in the chocolate chips. Add to a serving bowl and sprinkle a few more chips on top. Serve with your choice of “dippers.”
Saturday, February 25, 2017 - 12:55
Preheat oven to 400 degrees. In a large ovenproof skillet, melt butter over medium-high heat until golden brown and fragrant. Stir in vanilla. Add pears, cut-side down, and cook 3 to 5 minutes, or until lightly browned on bottom. Transfer skilled to oven. Bake 10 to 15 minutes, or until pears are just tender. Cool pears in pan to room temperature. Combine with ice cream and drizzle with syrup/sauce.
Wednesday, January 25, 2017 - 14:53
Combine ingredients and enjoy!
Wednesday, January 25, 2017 - 14:50
Stir all of the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve. Add shrimp and enjoy!
Wednesday, January 25, 2017 - 14:47
Preheat the oven to 350 degrees. Roast the jalapeno directly over a gas flame, turning until charred all over. Let cool, then peel and seed the jalapeno and cut it into 1/4 –inch dice.
In a large bowl, mix the artichokes with the jalapeno, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.
Wednesday, January 25, 2017 - 14:44
Preheat the oven to 400 degrees. Bring a large pot of water to a rolling boil. Season well with salt. It should taste like sea water.
Add the bacon to a medium nonstick skillet. Bake until crisp, about 10 minutes. Remove the bacon from the rendered fat, and chop. If your bacon rendered more than 3 tablespoons of fat, spoon out the excess. Make sure to keep all the brown bits from the bacon.
In a small bowl, whisk together the yolks, salt, black pepper, and pecorino cheese.
Cook the pasta until al dente. Reserve the cooking liquid.
Wednesday, January 25, 2017 - 14:40