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.

Ingredients:

• 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

Directions:
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.

 

 



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!

Ingredients:

• 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

Directions:
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.

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!

Ingredients:

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

Pan Insert to Use: Base Unit

Servings:  1

Directions:
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!

Easy Corn Bread Wedges

There's not really much to say about this corn bread - other than the fact that it is very easy and very tasty.  You might notice that the serving quantity reads "12 wedges," but in the final picture, there are only 11 wedges.  I may have eaten one while I was waiting for the last batch to bake.  :D  Hey, a girl can only hold out for so long when face-to-face with warm, buttery corn bread.  *Wink*

Ingredients:

• 1 box Jiffy corn muffin mix (8.5 oz size)
• 1 egg
• 1/3 cup milk
• 1/2 cup sweet corn, drained (from a small can)

Pan Insert to Use:  Quarter Pan (or Divider Pan*)

Servings:  About 12 wedges

Directions:
1.  Spray pan insert generously with non-stick spray and preheat grill.
2.  Combine all ingredients and mix thoroughly:

3.  Pour batter into wells, close lid, and cook for 5-8 minutes:

4.  Test doneness with a toothpick, and carefully remove wedges from pan.

5.  Repeat with remaining batter, spraying wells generously with cooking spray between each cooking.

*If you do not have a Quarter Pan and you decide to use the Divider Pan instead, please keep in mind that the serving quantity and the cooking times will need to be adjusted accordingly.

Oatmeal Raisin Cookies

With all the oatmeal recipes I have in my arsenal, you'd think that I actually love the stuff.  But if you know me at all (or have read earlier posts), you'd know that is simply not the case.  However, I know that oatmeal is good for you, so I'm constantly trying to find new ways to make it bearable - and dare I say... tasty.  These oatmeal cookies do just that.  I add a full 2 tablespoons of raisins to mine (though you probably don't really need that many).  These cookies are better warm, and sometimes I even have a couple for breakfast (Shhh! Don't tell!).

Ingredients:

• 2 tablespoons quick cooking oats (not instant)
• 1 & 1/2 tablespoons flour
• 1 & 1/2 tablespoons light brown sugar, packed
• 1-2 tablespoons raisins (depending on taste)
• 1 tablespoon sugar
• 1 & 1/2 tablespoons salted butter, melted
• 1/2 tablespoon water
• 1 teaspoon dried egg white powder
• 1/8 teaspoon cinnamon
• 1/8 teaspoon baking soda

Pan Insert to Use:  Mini Food Pan

Servings:  About 6 cookies

Directions:
1.  Spray pan with non-stick cooking spray and preheat grill.
2.  In a medium bowl, mix all ingredients together thoroughly:

3.  Divide batter among the cooking wells:

4.  Close lid and cook for 12-14 minutes.  Test doneness with a toothpick inserted in center of cookies:

5.  Let cool before eating.  Store in an airtight container.

Peanut Butter Cookies

In this house, we go through lots of peanut butter and peanut butter flavored foods.  Peanut butter is excellent to cook with because it usually requires little else for flavor.  The peanut butter itself is a delicious flavor, and it can certainly stand alone.  That's one of the things I love about these cookies - they're just so simple!  The other great thing about them - you can measure and mix up the dry ingredients, store them in a bag, and keep them in your pantry for "peanut-butter-cookies-in-a-hurry."

Please note:  In my humble opinion, these cookies are far better the day after.


Ingredients:

• 3 tablespoons flour
• 1 tablespoon light brown sugar, packed
• 1 tablespoon sugar
• 1 teaspoon dried egg white powder
• 1/8 teaspoon baking soda
• 3 tablespoons peanut butter chips
• 1 & 1/2 tablespoons salted butter
• 1 & 1/2 tablespoons water

Pan Insert to Use:  Mini Food Pan

Servings:  About 8 cookies

Directions:
1.  Spray pan with non-stick spray and preheat grill.
2.  Mix together first 5 dry ingredients: flour, brown sugar, sugar, egg white powder, and baking soda:

3.  In a small bowl, melt the butter and the peanut butter chips in the microwave:

4.  Add the peanut butter mixture to the dry ingredients.  Add the water and mix thoroughly:

5.  Spoon batter into wells and close lid.  Cook for 10-12 minutes.  Check doneness with a toothpick inserted in center of cookies.

6.  Spoon remaining batter into wells and repeat cooking process until all batter is used.  Let cool before eating.  Store in an airtight container.





Sweet Cardamom Peanuts

A few years ago, I had a recipe that called for cardamom.  Off to the grocery store I went.  When I saw that it was the most expensive spice on the shelf, I thought, "Wow! This stuff must be awesome!"  I got home and immediately opened up my cardamom to smell and taste it.  I was not a fan.   I decided to follow through with the recipe anyways.  I was very pleasantly surprised!  The cardamom mingled wonderfully with the sweeter flavors in the recipe, and it became a flavor that I've grown rather fond of (particularly around holidays).  I hope you enjoy the cardamom in these peanuts as much as I do!

Ingredients:

• 1 cup unsalted, dry roasted peanuts
• 1 tablespoon salted butter
• 2 tablespoons + 1 tablespoon sugar, divided
• 1/2 teaspoon cardamom

Pan Insert to Use:  Full Round Pan (or Base Unit)

Servings: 2-4

Directions:
1.  Turn on grill and melt butter in pan.
2.  When butter is melted, add 2 tablespoons of the sugar.  Cook for about 1-2 minutes, or until mixture is bubbly:

3.  Meanwhile, mix remaining 1 tablespoon sugar and cardamom together in a medium bowl.
4.  Add peanuts to bubbly sugar mixture in pan and cook for 2 minutes; stir.
5.  Cook an additional 2 minutes; stir.
6.  Cook again for 2 minutes; stir.  The total cooking time will now be about 6 minutes.
7.  Slide peanuts out of pan and into medium bowl with sugar/cardamom mixture; toss to coat.
8.  Spread on a piece of aluminum foil to cool:

9.  When cool, use a slotted spoon to remove peanuts and filter out the additional sugar/cardamom mixture:

10.  Reserve the sugar/cardamom mixture in an airtight container in the fridge.  Sprinkle it on ice cream or on buttered toast for a nice change of pace.
11.  Store peanuts in an airtight container.  Sprinkle in a yogurt/fruit parfait, or simply eat plain.