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Category Archives: Homemade

Stuffed Pork and Kale Islander bells topped with Applewood Smoked Gruyere. 

I was so excited to get cooking today after my wonderful trip to our towns local farmers market yesterday. I met some really wonderful folks who are just so proud of their products that they grow and sell it really melted my heart. I have to give a  BIG shout out to Counrty Dreams Farm. I had bought some of these wonderful purple Islander peppers from them yesterday and they were absolutely delicious. So of course peppers=STUFFED goodness for me.I decided to use an easy combo of  Pork, Kale, garlic, thyme and fennel seed to stuff these beauties. SUPER flavorful and such a wicked easy GF recipe, you’ll be in stuffed pepper heaven. ❤️

1/2 lb ground pork

3 Islander peppers cut lengthwise

2 handfuls of Kale chopped 

2 large cloves of garlic grated

1 to 3/4 cups grated Applewood Smoked Gruyere cheese

1 teaspoon fennel seed

1 teaspoon dry thyme 

Salt and pepper 

Olive oil

Cut peppers lengthwise and remove the seeds and ribs. Place cut peppers face side up in a medium baking dish and set aside. 
Heat a med skillet over med high heat. Add a few drizzles of olive oil and grated garlic into the skillet. Add pork, thyme, fennel seed, black pepper and a pinch of salt. Once pork is just about browned, add in your chopped Kale ( you may need to add a tiny bit more olive to the pan with this step). Combine and cook till Kale wilts. Taste and adjust seasoning with salt and pepper. 
Remove skillet from heat and stuff each pepper with filling. Fill each one to the very top. Top each filled pepper with grated Gruyere. 
Cover with tin foil ( this helps the peppers steam so they soften) and bake peppers in a 350 degree oven for 25-30 mins. 
Remove and uncover. Place peppers back in and turn your oven up to 375. Bake again for another 10-12 mins till tops are slightly golden. 
Remove and serve 

Cooking time: approx 45 mins

Prep time: approx 15 mins

Serves 3 peeps

GD,DF,EDV

Creamy Springtime Risotto Primavera. 

Hey guys, it’s been a while since I’ve posted some of my recipes but, with working and all other of life’s hassles it’s been somewhat of a challenge.. Anyway,  I am SUPER excited to bring you this wonderful “Springtime” dish that is as pretty to look at as it is delicious to eat.  Risotto is something that I make a few times a month to swap out your usual side dishes. It does take a lot of babysitting while cooking but, it’s so worth the wait I tell you.  This is a simple variation of one of my most favorite side dishes and can really go with just about any protein or simply just by itself as a wonderful vegetarian dish. Hope you guys enjoy this goodie as much as my family and I did.
2 cups Orzo pasta
6 cups Chicken Stock
4 tablespoons butter
1 1/2 cups grated Parmesan
2 cups frozen peas
2 large carrots diced
3 cloves Garlic ( grated)
Salt and pepper
Fresh or dry Parsley for garnish

In a medium saucepan, melt butter over medium heat. Add in grated garlic and diced carrots. Cook garlic and carrots for about 2 minutes. Turn heat to medium high and add in Orzo. Cook Orzo for roughly 2 mins. Add in 1 cup of chicken stock and continue stirring till most of the liquid evaporates ( make sure to scrap the bottom of the pan each time you stir). Once Orzo has completely absorbed the first cup of chicken stock, you will now add in the second cup you will do this step till all 6 cups of chicken stock has been used ( after each cup has been absorbed into the Orzo, you will then add the next cup of stock) . Once Orzo has a super Creamy and thick texture turn heat to low and add your freshly grated Parmesan and frozen peas. Stir and combine till peas are fully cooked though. Add salt and pepper to taste. Add to a large serving dish and sprinkle with either fresh chopped parsley or dry Parsley and serve.
Cooking time: approx 25 mins
Serves 6 peeps
VEG,EDF,LF

Spaghetti with Basil tequila tomato sauce. 

   
 
Tequila you may ask? Yes, that’s what I absolutely said. Came up with this recipe by accident while running out of vodka to make a traditional “vodka” cream sauce. Although there is no cream involved in the making of this recipe it is sure to please and not to mention figure friendly.  This dish has a little bit of a spicy kick to it by adding some chili flake and a dash of Tabasco.   Of course you can omit both if ya can’t take the “HEAT”? Just kidding, it’s delicious either way!! 

2 can San Marzano tomatoes 

1/2 cup Tequila ( I use Jose Cuervo)

5-6 leaves of torn basil

2 cloves grated garlic 

1-2 tablespoons Tabasco sauce( you can dial it down by only adding 1 tablespoon or omitting completely) 

1 teaspoon dry chili flake

1 lb spaghetti or vermicelli pasta

Drizzle of olive oil

Salt and pepper 

In a large pot over med heat, add olive oil and grated garlic. Sauté garlic for about 1 1/2 mins. Add in both cans of tomatoes. Break up tomatoes using a wooden spoon. Once bubbling add in tequila, chili flake and Tabasco sauce, salt and pepper. Turn heat down to low and let simmer at a low boil for 1 hr. After 1 hr, stir in torn basil and taste for seasoning.( you might need to add more salt and pepper depending your own preference of seasoning) 

Boil pasta as directed salting the water before dropping pasta. Drain and add to tequila sauce, toss and serve with chopped flat leaf parsley/torn basil and grated parmigiano and serve. 

Cooking time: approx 1 hr 15 mins

Serves 6 peeps

EDF,VEG,LF

Garlic and Parmesan crusted Brussels. 

  
3 words…. Garlic, Parmesan, and Brussels!! This my friends is my new most favorite delicious  way to NOW eat Brussels sprouts. Trust me, it will be yours as well!! 

1 to 1 1/2 lbs of “large” sized  Brussels sprouts 

1/4 cup grated Parmesan 

6 cloves garlic grated

Salt and pepper 

Drizzle of olive oil

Preheat oven at 375

Cut Brussels sprouts lengthwise and lay on a baking sheet cut side up. 

Sprinkle grated Parm, grated garlic ( grated using a hand held microplane grater) salt and pepper over the top of each. 

Drizzle olive oil over the top of each as well. 

Put into preheated oven and cook for 30-35 mins till top of crust is golden brown. Remove and ENJOY!! 

Cooking time: 30-35 mins

Serves: approx 6-8 peeps
GF,EDF,VEG 

Skillet Deep dish Pepperoni Explosion pizza pie. 

   
   
Well, I’m officially back after a little bit of a lengthy hiatus! Still cooking and writing recipes but, sometimes life has other plans in creating chaos that you literally have no time to do just about anything. That said, I will be updating “wickeddeliciouskate” with tons more recipes in the next coming weeks. So here my friends is what you call a complete knife and fork pizza pie. Tons of pepperoni and mozzarella cheese that it’s sort of like a little community of deliciousness!! I am a “thin” crust pizza girl ALL THE WAY but, on occasion I do like to indulge in a nice gooey slice of deep dish to fill the void. 

1 1/2 packages of sliced pepperoni

3 cups shredded mozzarella 

1 bag of “Cold” refrigerated pizza dough 

4 cups pizza sauce 

2 teaspoons dry basil

1 teaspoon dry oregano 

2 drizzles of olive oil

A few sprinkles of flour

Preheat oven at 375

In a large “cast iron” skillet, drizzle about 2 tablespoons of olive oil and rub into skillet to coat. 

Sprinkle flour on to cutting board and place cold pizza dough on top. Sprinkle a tad bit more flour on to the top of the pizza dough to coat.  Start by pulling pizza dough outward to get it going. Once dough is taking shape, place back on to cutting board and using a rolling pin ( you might need to rub a little bit more flour on to rolling pin itself) start rolling dough out into a round shape. Dough should be about between 1 to 1 1/2 inches of thickness. Place rolled out dough into skillet fitting the dough around the rim of skillet. 

First layer about 1/2 of bag of pepperoni on the bottom, next layer 2 cups of sauce and 1 1/2 cups of mozzarella. Repeat step. Add more pepperoni slices on top and sprinkle dry basil and oregano. 

Place in oven and bake for  about 30-35 mins till crust is golden.  Remove and let pizza sit for about 10-15 mins before slicing. 

Cooking time 30-35 depending on your own ovens temp. 

Serves 6 peeps

EDF,KF 

Chunky Peanut Butter Fudge

  
These are a “GREAT” super sweet treat! With just only 4 ingredients and only about 5 mins to make, it’s a great recipe to have when your short on time. I don’t use my microwave that often except for heating up leftovers and melting chocolate but, using one to make this quick and easy fudge recipe I guess I’ll go against my microwave convictions?  Since the holidays are fastly approaching, this is the perfect recipe to make when you want something quick and simple with out all the mess and more importantly the EXTRA pots and pans. 

3 cups Chunky Peanut butter

4 tablespoons butter

2 1/2 cups Powdered sugar

1 1/4 cups granulated sugar

Melt Peanut butter and butter in a microwave safe bowl on high for 1 min. Remove and stir together. Mix in powdered sugar and then granulated sugar. Once mixture is fully combined, (fudge will be almost of a cookie dough  batter consistency) press mixture down into a 8×8 non sick pan. Freeze for 45 mins to an hour. Cut into squares and serve. ( This  recipe makes about 12 depending how big you cut your squares. If making more, just double the recipe. 

Prep time: approx 5 mins

Makes about 12 squares

EDF,KF,GF

Peanut butter and Chocolate pretzel bars

   
 
I must say, I’m not a total chocolate lover but, occasionally I do enjoy the whole chocolate and peanut butter combo. I had seen something very similar the other day on Facebook and thought ummm?? YES Please?? So I decided to make my own version. Very similar to the way I  make my PB and Chocolate truffles but, flat and with pretzels added. This is a total no bake recipe and is super easy to make and just SO GOOD!!! 

2 bags semi sweet or milk  chocolate chips

1 bag peanut butter chips 

3 1/2 cups powdered sugar

2 cups granulated sugar 

3 1/2 cup creamy peanut butter

1/2 cup butter

12-13 pretzel rods 

Pour 1 bag of chocolate chips and 1/4 bag of peanut butter chips into a bowl. Microwave on high for about 1 1/2 minutes removing and stirring half way through. Pour melted mixture into a 8×8 Square pan. 

Place about 12-13 pretzel rods on top of melted chocolate and peanut butter-mixture.  

Melt butter and peanut butter in microwave on high. Stir together and mix  in both granulated and powdered sugar. Scoop PB mixture onto pretzel rods spreading and pressing down to smooth and fit. 

Melt the other bag of chocolate chips and 1/4 more of the PB chips the  same way as the first. Pour over PB spread. 

Melt about a half cup of peanut butter chips in a bowl microwaved on high. Once melted, dollop melted PB chips over top. Using a toothpick, swipe horizontally and vertically to make swirls. 

Freeze for about a 1/2 hr. Cut into squares and enjoy. 

Makes approx 16 bars depending on big or small you decide to cut them

Prep time: about 10-12 mins

Freeze for approx 1/2 hr. 

KF,EDF