Tuesday, November 19, 2013

Philly Cheese Steak Stuffed Peppers

We are a pepper people.  Try saying that 3 times fast!  ;)  Anyway, many of the dishes that I prepare include some kind of pepper.  I don't generally use the hot peppers, but I do enjoy bell peppers and banana peppers quite a bit.  This recipe, as you will see, has both.  This particular stuffed pepper recipe has no rice, so it cuts the carbs down a lot as well.

  • 2 bell peppers
  • 1 & 1/2 cup thin-sliced roast beef
  • 1/3 cup diced red onion
  • 1/3 cup sliced mushrooms, drained (from a can or jar)
  • 1/3 cup chopped banana peppers, drained (from a can or jar)
  • 8 slices smoked provolone cheese

Pan Insert to Use:  Base Unit

Servings:  2-4

1.  Preheat grill.  If using the Xpress Platinum, preheat at setting 2.
2.  Spritz pan insert with non-stick spray.
3.  Chop the roast beef into bite-size pieces and set aside.

4.  Combine the red onion, mushrooms, and banana peppers.  Cook in grill for about 9 minutes, stirring every 3 minutes.

5.  Cut peppers in half vertically and remove the stems & seeds.

6.  Combine the cooked veggies and the roast beef.

7.  Line each pepper half with 1 slice of provolone cheese.

8.  Stuff peppers with meat & veggie mixture.

9.  Cook peppers in grill (2 at a time) for 15 minutes with the unit in the closed position.
10.  Place a slice of cheese on top of each pepper and cook for another minute to melt cheese.
11.  Remove peppers from grill and repeat with remaining 2 peppers.

Tuesday, October 1, 2013

EXPIRED! - November 2013 Giveaway!

Would you like to win the November 2013 Giveaway?  How do you enter?  Easy... all you have to do is be a public follower of this blog.  This means, that you must follow the blog publicly in order to be eligible - otherwise I would have no way to contact you if you win! ;)  To follow this blog publicly, you can use Google+ (link is located to the right of this post).  Once you are listed as a public follower, you have automatically been entered into the random drawing.  The winner will be announced on November 1, 2013 and will only have 72 hours in which to claim their prize.  If you're afraid of missing the drawing, you can always sign up for email notifications.  For further details, please see the "Terms & Conditions" section at the bottom of this post.  This is the prize that the winner will receive:

Xpress Redi-Set-Go Recipe Booklet:
Cathy's Favorites

For those of you who own a GT Xpress 101, Xpress Redi-Set-Go, or an Xpress Platinum, you know that there are only a few ways to get recipes:  (1) sign up for the "Easy Eatin' Recipe" club, (2) become an "Xpress Recipe Xchange" member, or (3) find recipes online from various sources. 

I happen to frequent thrift stores, and occasionally I am lucky enough to run across the recipe booklets from the "Easy Eatin' Recipe Club."  That's where this little booklet came from.  It's in very good condition.  Even though the booklet is marked for the "Redi-Set-Go" grill, the recipes will also work in the Xpress Platinum, and it looks like they will also work in the GT Xpress 101.  :)

Recipes Included in Booklet:
Almost Thanksgiving Turkey Loaves
Pepperoni Calzones
Filo Wrapped Apple Pie
Lite Cheese & Sausage Biscuits
Sausage Corn Muffins
Cherry Cola Cake
Crispy Potato Chicken
Stuffed Italian Shells (seen on the cover)
Italian Chicken Rolls
Hot Dog Wraps
Pizza Parlor Stromboli
Crescent Beef Bites
Heavenly Ricotta Pancakes
Easy Cheesy Garlic Biscuits
Pork and Potato Croquettes

Terms & Conditions:
One winner will be selected in a random drawing.  No purchase necessary.  This particular offer is only open to US residents. Only persons over the age of 18 are eligible, and you may be asked to provide proof of age or identity at any time.  The offer ends on October 31, 2013 at midnight EST. The winner will be announced (by username) on this blog and notified through Google Hangouts (the IM service provided on their Google+ profile) with instructions on how to redeem their prize.  The winner will have 72 hours to claim their prize - no exceptions.  If the prize is not claimed within 72 hours, a new winner will be drawn.  Odds of winning will depend upon the number of eligible entries.  The prize may not be exchanged for money or money's worth.  Winner assumes all liability for any injury and/or damage caused, or claimed to be caused by participation in this promotion or redemption of any prize.

Have questions?  Leave a comment!

Friday, September 6, 2013

Cinnamon Baked Sweet Potato

My hubby likes sweet potatoes.  I have to admit, I'm not a huge fan of them myself - usually.  I don't particularly like sweet potato chips or sweet potato fries, but I do enjoy the classic "holiday" sweet potatoes topped with marshmallows.  I guess I like my sweet potatoes to be sweet and not at all salty.  This easy side dish is reminiscent of those holiday sweet potatoes.  It makes a pretty good lunch, as well!

  • 1 medium sweet potato
  • 2 wedges of Laughing Cow cinnamon cream cheese
  • I Can't Believe It's Not Butter! spray

Pan Insert to Use:  Base Unit

Servings:  1-2

1. Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2. Spritz pan insert with non-stick spray.
3. Cut ends off of sweet potato, so that it will fit into the grill properly.  Cut in half lengthwise.
4. Spray all sides of sweet potato with butter spray.

5. Place potatoes (cut side down) into the grill and close lid.  Cook for about 5 minutes.

6. Flip potatoes and cook for another 10 minutes with lid closed.

7. Remove potatoes from the grill, mash with a fork, and top each half with 1 wedge of cinnamon cream cheese.
8.  Allow sweet potato to cool a bit before eating.

Saturday, August 31, 2013


Very soon I will be hosting giveways where you will be able to win Xpress cooker items such as: recipe booklets, pan inserts, accessories, and recipe ingredients.

Each prize will be available only to followers of this blog. You must follow publicly in order to be eligible for any offers. Followers can easily join this site via Google+ (link located in the menu to the right).

The first Giveaway is coming soon! Sign up for email alerts if you'd like to be notified of all the Giveaways.

For specific rules and details, stay tuned!

Friday, August 30, 2013

Grilled Cheese Sophistiqué

Even grown-ups still love kid-favorites like mac & cheese, pizza, chicken nuggets, and grilled cheese.  The grilled cheese sandwich is the ultimate kid "dinner" and I must admit that even I (a self-proclaimed grown-up) enjoy a delicious, gooey, grilled cheese sandwich every now and then.  This version, the Grilled Cheese Sophistiqué (or Sophisticated Grilled Cheese), is a version completely for grown-ups - complete with a crunchy, Parmesan crust.  The flavor combination is complex, to say the least.  This is a sandwich that seems complicated, but is actually quite easy.  You won't be sorry you tried this one, I promise!

  • 1/4 cup shredded Parmesan cheese
  • 1/8 cup olive oil
  • 2 slices of potato bread
  • 1 teaspoon Dijon mustard
  • 2 teaspoons apricot preserves
  • 2 slices Muenster cheese
  • 1/2 cup baby arugula

Pan Insert to Use:  Base Unit

Servings:  1

1. Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2. Spritz pan insert with non-stick spray.
3. Spread Parmesan cheese onto a large plate and pour olive oil into a small bowl.
4. Brush one side of each bread slice with olive oil and then press each into the Parmesan, coating completely.

5. Place bread slices Parmesan-side-down onto a sheet of wax paper.  Spread one slice with the Dijon mustard, and spread the other slice with the apricot preserves.
6. Place 1 slice of Muenster cheese onto the slice with the preserves.  Cover with the baby arugula.

7. Place the second slice of Muenster on top of the arugula, and top with the second slice of bread, Parmesan facing up.

8. Place the sandwich into the grill and cook for 2-3 minutes per side.

Thursday, August 29, 2013

Cheese Stuffed Peppers

Stuffed peppers are awesome, but sometimes you may not want the carbs that come along with them.  My mom made stuffed peppers about twice a month or so growing up, and they were always carb-laden because they were crammed full of rice.  Don't get me wrong, they are delicious!  But I wanted a way to cut the carbs down and make them into a side dish or a even a healthy lunch.  I've heard of people stuffing their peppers with just cheese, but I need a little more flavor than that.  These peppers were my result.  And let me just say - this is the most delicious way I've ever eaten a pepper.  I could easily eat these every single day!  Note: Even though this recipe calls for mini sweet peppers, other small-sized peppers could easily be substituted - such as serrano or jalapeno.

  • 5 mini sweet peppers, red or orange (or both)
  • 4 string cheese snacks
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon white pepper

Pan Insert to Use:  Full Round Pan or Divider Pan

Servings:  1-2

1. Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2. Spritz pan insert with non-stick spray.
3. Cut stems off of mini peppers and slice lengthwise.  Remove seeds.

4.  Stuff mini peppers with the string cheese.  You may have to cut the string cheese to fit properly.
5.  Sprinkle peppers evenly with the garlic salt, onion powder, and white pepper.
6.  Place 3 peppers into the grill (slit facing up), close lid, and cook for about 15 minutes.  Repeat with remaining 2 peppers.  If your peppers are extra small, you might be able to fit them all in at once.

Sunday, August 18, 2013

Buffalo Cauliflower

My hubby loves spicy foods. I like mild spice, but he can eat things hotter than Hades! *Shakes head* I'm not sure how he does it. Spicy flavors tend to build up on the tongue until your mouth feels like it's on fire! Well, that's what happens to me anyways. So when I tried out this recipe, I made 2 servings - a mild one for myself and a hotter version for him. I'm giving you the milder recipe of the two; but if you want to add more spice, by all means, heat it up with some extra sauce! But be warned, this stuff is hotter than you might think!

  • 1 & 1/2 cups cauliflower, chopped into bite-sized pieces
  • 1 tablespoon buffalo wing sauce
  • salt, to taste
  • ranch or blue cheese dressing, for dipping (optional)

Pan Insert to Use:  Full Round Pan or Divider Pan

Servings: 2

1.  Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2.  Spritz pan insert with non-stick spray.
3.  Coat cauliflower pieces evenly with the buffalo sauce.

4.  Place cauliflower into pan insert and close the lid.  Cook for about 15 minutes, or until crisp-tender.
5.  Salt to your liking and serve with a side of ranch or blue cheese dressing.

Sunday, August 11, 2013

Nachos for One

Holy moly!  It's been over a year since I've posted any new recipes!  It's been an incredibly busy year (I'll spare you the details), but I am back now, and I promise to try to post more regularly here.  Let's get to it then, shall we?  This recipe is so easy that a child could do it.  There's absolutely nothing to it, and there are so many variations that the flavor combinations are practically endless!  Sound like something you'd like to try?  Then give this recipe a go!

  • 2 small (about 6 inch size) corn tortillas
  • butter-flavored non-stick spray
  • salt, to taste

Pan Insert to Use: Base Unit

Servings:  1

1. Preheat grill. If using the Xpress Platinum, preheat at setting 2.
2.  Cut each tortilla into 8 chip-sized triangles.

3.  Spray all "chip" surfaces lightly with non-stick spray and salt to taste.
4.  Place 8 triangles into the grill (in circle formation), close lid, and cook for around 5 minutes (or until desired crispiness is reached).  Repeat with remaining 8 triangles.

5.  Top with preferred ingredients; if desired, pop in the microwave for 15-30 seconds to heat.

Try some of these delicious toppings:  chopped pimientos or jalapenos, black or green olives, sour cream, shredded cheese, salsa, refried beans, guacamole, tomato, mozzarella, pickles or relish, onions, nacho cheese sauce, bacon, chili, ground beef or turkey crumbles, cilantro, black beans, and the list goes on and on!