Garlic Sautéed Spinach with Red Bell Peppers Recipe

This is a beautiful dish with lots of vibrant colors.  Not only does it look good, but it tastes good too!  This is a fab dish to serve if you have company over or for any holiday meal, but just make sure you double the recipe.  

2 tablespoons of extra virgin olive oil

2 gloves of garlic, minced

1 small red bell pepper, diced

4 large handfuls of baby spinach (pre-washed)

2 tablespoons of prepared balsamic vinaigrette

1.  Add extra virgin olive oil in a saute pan. Under medium high heat add the red bell pepper and saute for about 3-5 minutes.  Add the garlic and cook until fragrant, about another 3 minutes.  

2.  Add the spinach and balsamic vinaigrette and cook for another 3 minutes or until spinach becomes wilted.  

Turkey Gumbo

Like everyone else right after Thanksgiving, you are looking for something to do with all of that turkey you have leftover!  This gumbo is very filling and just perfect for a cold winter's night!  It has a little bit of a kick to it!  I like to throw in some fresh parsley right at the end for the bright color and fresh revitalizing flavor.

1 cup of flour

1/2 cup of canola oil

1 yellow onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

3 whole carrots peeled, diced

3 cloves of garlic, minced

1 longneck bottle of Corona beer

5 cups of chicken broth

1 6 oz can of tomato paste

1 teaspoon of cayenne pepper

1 teaspoon of salt

1 teaspoon of celery seed

1/4 teaspoon of thyme

3 cups of cooked turkey, cut into 1 inch chunks

2 cups of cooked brown rice

1/4 cup of flat leaf parsley

1.  In a large pot, over medium heat, add the flour and oil.  Keep stirring slowly for about 20 minutes until you make a dark brown roux.  

2.  Now add the onions, peppers and carrots and stir for about 2 minutes.  Now add the garlic and beer and cook for another 3 minutes.  Mixture will start to become very thick at this point.  Add in the stock, tomato paste, seasonings and stir until the veggies and roux are combined.  

3.  Cook for about 30 minutes, uncovered, stirring occasionally.  Add in the cooked turkey and cook for about another hour.  

4.  Meanwhile prepare the rice according to the package instructions. 

4.  Add the parsley to the gumbo and stir.  Serve in bowls with a scoop of rice in it.  

Italian Style Pizza with Tomatoes, Green Peppers and Pepperoni Recipe

Next Friday night you won't be calling to order a pizza.  Instead, try this perfect go-to recipe if you want to make amazing pizza for your family, every time.  I like to saute my green peppers before actually baking them because they start to develop a sweet and smoky flavor.    Also, I use turkey pepperoni in this recipe.  I figure if I can cut the fat, without sacrificing the taste, let's do it!  

1 1/2 cups of my Homemade Italian Tomato Sauce (recipe follows)

1 lb. of fresh pizza dough (I go to the bakery section of my grocery store and ask for a thing of their fresh dough)

1 cup of shredded mozzarella cheese

1 green bell pepper, diced and then sautéed

Turkey pepperoni

1.  Preheat your oven to 450 degrees.  Spray nonstick cooking spray on a round baking sheet and then roll out pizza crust on it.  

Homemade Italian Tomato Sauce Recipe

2 tablespoons of extra virgin olive oil

1 yellow onion, diced

3 cloves of garlic, minced

10 ripe tomatoes, diced

1/3 cup of white wine

1 teaspoon of chili pepper flakes

20 leaves of basil, cut into long strips

1 can of tomato paste

In a large pot, add the olive oil, onion and garlic.  Saute for a few minutes, or until the onions begin to get soft.  Stir in the tomatoes, wine, chili flakes and fresh basil.  Bring up to a boil and then turn down under low.  Cook for about 20 minutes, then add in the can of tomato paste to thicken.  Cook for about another 20 minutes and then serve.  If desired you can add up too a 1/4 cup of water to sauce for a less thick sauce.  

2. Spread the red tomato sauce on top.  Sprinkle cheese.  Place pepperoni evenly in rows on top of the pie.  After sauteing the green peppers with a little bit of extra virgin olive oil add to the pizza.  

3.  Bake for about 20-25 minutes or until cheese is bubbling and dough is light brown.  

Orzo Stuffed Bell Peppers Recipe

Orzo is a rice shaped pasta and offers a fun alternative to rice.  I love this recipe because it incorporates so many yummy veggies and can be quite filling.  You really won't miss not having meat, but you could always add ground turkey for a healthy twist.  Next time instead of baking them, I am going to put them on the grill!

1 1/2 cups of orzo

1/2 cup of italian vinaigrette (I used Cindy's Kitchen Rosemary & Roasted Garlic)

1 tomato, diced

1 zucchini, diced

1 pinch of cayenne pepper

5-8 leaves of fresh basil, torn

1/8 teaspoon of onion powder

1/4 teaspoon of garlic powder

4 Bell Peppers, cut in half, tops removed and seeded

1.  Preheat your oven to 450 degrees.  In a large pot, bring water to a boil and cook the orzo for about 5 minutes and then drain. 

2.  Stir the remaining ingredients together and combine.  Place peppers on a baking sheet and spoon orzo mixture into the peppers.  Cover with foil.  Bake for 25 minutes and then place on a serving plate.