Grilled Peaches with Balsamic Vinegar and Fresh Rosemary

Personal Chef Austin Texas


Grilled Balsamic Rosemary Peaches
I love Texas peaches and looking forward to them each year. I love tart or acidic foods that will balance the meals I prepare for myself or guests. I use a really good aged balsamic vinegar and I do reduction sauces all the time, and rosemary grows wild here in Central Texas. I figured why not marry all of these flavor profiles together to create some culinary excitement.

I have been able to find them at farmers markets from time to time in the past. I have a couple of peach trees but they are not mature yet and do not give any peaches yet. I have grilled them many times for an addition to a meal , whether it is for a small dinner party or catering event it is a nice summer dish that is light and super delicious.

This is a great addition to any meal that you want a sweet and savory, addition too. It goes great with any salad, beef, chicken or pork dish or as a standalone snack Enjoy!

Ingredients:
Fresh Ripe Organic Peaches (Not Over Ripe)
Fresh Rosemary
Olive Oil
Aged Balsamic Vinegar Reduction (Do this ahead of time or while your grill is prehating)

1. Cut each peach in half and remove pits.
2. Brush the cut surfaces lightly with olive oil and also oil the grates on the grill and preheat to medium high.
3. Place peach halves with their cut sides facing down and grill for about 4-5 minutes.
4. Flip peaches over and grill for another 3-4 minutes.
5. Remove from grill and drizzle with aged balsamic vinegar reduction.
6. Sprinkle with fresh rosemary and serve.
(Goes great with a grilled balsamic glazed pork loin served this a few times for folks!)

Making a balsamic reduction is really simple – Add your balsamic vinegar to a pan and reduce over a medium high heat until reduced by half or 3/4. The more you reduce it the thicker it will become make sure not to go too much you will make a paste like substance that is great for a sandwich spread but not so good for drizzling on things you prepare.

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Grilled Beef Flank Steak With Portabella Mushrooms

Private Dinner Chef Austin Texas

GrilledFlankSteakWithMushrooms
Ingredients
2 pounds flank steak
Salt
Olive oil
Black pepper
2 pounds portabella mushrooms, cleaned, sliced
2 tablespoons butter
1 tsp fresh garlic minced
1/2 cup minced shallots (or onions)
1 cup red wine
1 Tbsp minced fresh cilantro

Preparation
1. Heat your grill
2. Add some olive oil to the flank steak and salt and pepper the steak well. Hold in the fridge until you are ready to cook on the grill
3. Heat large pan on medium heat and add the butter and sauté shallots and garlic. When you smell the garlic bloom add the mushrooms. You might want to lower the heat just a little not to burn the garlic, stirring occasionally.
4. Add the red wine to deglaze the pane or you can substitute beef broth and reduced by half. Turn off the heat.
5. When the grill is heated up and you are ready to cook, place the flank steak on a hot part of the grill. Sear for 4-6 minutes without moving. If you want a diamond pattern of grill marks, about halfway through grilling, gently lift up a corner of the steak to check for grill marks, if you have them, pick up the steak with tongs and put it back down on the grill at a 90° angle (a quarter turn) from where it had been. You might only need a couple minutes on this side, depending on how thick your flank steak is. Flank steak is best rare or medium rare; it becomes tough if it gets too well done.
6. Remove your flank steak from the grill and let it rest for 5-10 minutes.
7. if your mushrooms are not hot turn on the burner to reheat. If you have any juices from the resting flank steak you can add that to your mushroom mixture.
8.Taste for salt and adjust seasonings if needed.
9. If you have a large steak cut it along the grain of the steak fibers and slice it thinly, on an angle, against the grain. Serve immediately with the mushrooms. Enjoy!

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Texas Gardening Helpful Information with Heirloom Seeds A thru C

Texas Gardening Helpful Information with Heirloom Seeds A thru CHeirloom Seeds 1Gardening has become one of my greatest passions and I want to be able to grow different fruits and vegetables year round. I have learned in my first year of serious gardening that you can not grow everything that you want to just because you can buy the seed. I have found out that we have 2 growing season here in Texas and I have ran across a company that I am going to start buying my Heirloom and Organic seeds from http://www.texasready.net or http://sustainableseedco.com and here is some information from the TAMU http://aggie-horticulture.tamu.edu/vegetable/ ˙here is also a guide to a growers handbook courtesy of those Texas Aggies, they do know a thing or two about farming! http://aggie-horticulture.tamu.edu/vegetable/texas-vegetable-growers-handbook/

Heirloom Asparagus SeedsTips on Growing Great Asparagus

Choose your site carefully as asparagus will continue to produce a crop for up to 30 years.

Asparagus likes rich, fertile, well mulched, sandy loam.

Never cut the heads for the first few years. Allow your asparagus bed to establish itself first. Normally, it takes 2-3 years.

In the fall cut back all dead growth and cover with a composted leaf mulch.

In the spring, top dress asparagus with well composted manure and seaweed for an amazing harvest.

Heirloom Broccoli SeedsBroccoli Heirloom Seeds

Depending on your area start heirloom organic broccoli seeds indoors February-April for planting out in your garden. Most spring crops are set out around April 10th and fall crops around July 1st. Direct seed broccoli May-June for fall crop. Remember broccoli is a cool weather crop so adjust your planting time accordingly. With a little skill you can get a spring and fall crop!

Soil Requirements: Heirloom organic broccoli will grow well in reasonably fertile, well-drained, moist soils with plenty of added organic matter. We add lots of rabbit manure or some well composted chicken manure. A mulch will help keep the ground cool and moist. The pH should be between 6.0 and 7.0 for optimum growth. A pH within this range will discourage clubroot disease and maximize nutrient availability.

Fertilizing Organic Broccoli: If you have blended or mulched a nice manure in you should be fine. Don’t forget when transplanting to add a little bone and blood meal to each hole. A teaspoon of each will get your transplants off to a good start!

Enjoy: Steaming to stir fry broccoli is just yummy! Remember, young broccoli leaves actually have more nutrients than the head and can be used in salads, stir fries or just about anything.

Varieties: Some of the many heirloom Organic broccoli seed varieties are Atlantic heirloom broccoli seeds, Calabrese Green Sprouting heirloom broccoli seeds,De Cicco heirloom broccoli seeds, Early Purple Sprouting heirloom broccoli seeds, Rapini heirloom broccoli seeds, Romanesco Italia heirloom broccoli seeds, Thompson organic heirloom broccoli seeds, Umpqua heirloom broccoli seeds, and Waltham 29 heirloom broccoli seeds.

Heirloom Broccoli Seed
Brussel Sprouts Heirloom Seeds

Tips for Growing Great Brussel Sprouts

Brussel Sprouts are started in the late summer so that they will develop during the cool fall months. They must have 3 months of cool weather to develop properly. The air temps should be between 45-75 degrees. Don’t worry about a little frost. They can handle it as long as the thaw is slow.

Start Brussel sprout seeds in pots and transplant to the garden.

Cover seeds 1/4 to 1/2 inch deep and transplant the seedlings when they are about 3 inches tall. Do not allow transplants to become stunted in the flats before transplanting.

Brussel sprouts need a very rich soil to perform well. Enrich the soil with composted manure and humus.

Never plant Brussel sprouts in the same place year after year. Rotate your crops to keep pest and disease to a minimum.

The small sprouts or buds form heads one to two inches in diameter. They may be picked (or cut) off the stem when they are firm and about one inch in size. The lower sprouts mature first. The lowermost leaves, if they have not been removed already, should be removed when the sprouts are harvested. Harvest sprouts before the leaves yellow.

Heirloom Cabbage SeedHeirloom Cabbage Seeds

Heirloom organic cabbage is a cool-season vegetable suited to both spring and fall season. The key to growing great cabbage is steady, uninterrupted growth. That means rich soil, plenty of water, and good manure.

Germination: Cabbage seed germination will be poor if soil temperatures are below 50 degrees.

Soil: Surprisingly heirloom organic cabbage will do well on heavy clay soil, although it prefers a rich heavy loam. It delights in copious amounts of composted manure mixed into the soil bed. Remember not to plant cabbage seed in the same place year to year. The soil pH should be between 6.0 and 7.5 for optimum growth and to discourage clubroot disease.

Transplanting Organic Cabbage: Set out your spring cabbage transplants early enough so that they can mature before the heat of summer, about 5 weeks before the last frost. For a longer cabbage harvest plant 2 or 3 varieties with different maturities.

Heirloom cabbage needs even moisture to produce good heads. Mulch cabbage with compost to keep the soil cool and moist. Water regularly, applying 1 to 1.5 inches of water per week if it doesn’t rain. Feed cabbage with a liquid fertilizer such as fish emulsion or seaweed combination after they begin to develop new leaves and when they start forming heads.

Heirloom Cabbage Varieties Some of the many heirloom cabbage varieties are Early Wakefield heirloom cabbage Seeds, Brunswick heirloom cabbage Seeds, Copenhagen Market heirloom cabbage Seeds, Danish Ballhead heirloom cabbage Seeds, Drumhead heirloom organic cabbage Seeds, Early Jersey Wakefield heirloom cabbage Seeds, Glory of Enkhuizen heirloom cabbage Seeds, Golden Acre heirloom cabbage Seeds, Late Flat Dutch heirloom cabbage Seeds, and Mammoth Red Rock heirloom cabbage Seeds.

Heirloom Carrot SeedHeirloom Carrot Seeds

Heirloom organic carrots are easy to grow and a wonderful source of Vitamin A!

Heirloom Carrot Climatic Requirements: The heirloom carrot is a hardy, cool season crop that can be planted in the garden as soon as the orgnic soil can be prepared in the spring. Organic carrots require relatively large amounts of moisture and are not tolerant of drought. Prolonged hot weather in the later stages of development may not only retard growth but result in an undesirable strong flavor and coarseness in the roots. At the other extreme, prolonged temperatures below 55 degrees F tend to make the roots longer, more slender and paler in color than expected. The best temperature for highest quality organic roots is between 60 and 70 degrees F.

Soils: Heirloom carrot plants thrive in deep, loose, well-drained soil. Avoid stony, cloddy or hard soils as they increase the likelihood of root defects. Because raised-beds usually have loose soil and receive little compaction from foot traffic, they are an ideal location to grow carrots. Heirloom carrot plants grow well at a pH range of 6.0 to 6.8.

Organic Fertilizers: Most of the time a very well composted manure and a humus laden soil is all you need to grow great organic carrots. Heirloom carrots require large amounts of plant nutrient elements normally found is this mix, but sometimes need extra potassium, for good production. On the flip side too much manure applied just before seeding can result in forked roots. Better to wait till the tops are about 3″s to apply more organic manure as a side dressing.

Establishing: Direct seed heirloom carrots into a well-prepared soil early in the spring. Suggested planting seed depth is 1/4 inch deep in rows spaced 12 to 18 inches or more apart depending on the method of cultivation used. It is important to avoid crusting of the soil around the seed-bed. Covering the seed with vermiculite or fine organic compost and keeping the soil evenly moist until the seedlings have emerged will help prevent this problem. After the seedlings have emerged, thin them to one inch apart. When the tops of the carrots grow thicker, thin them to about two to three inches apart.

Heirloom Organic Carrot Seed Varieties: Some of the many heirloom carrot seed varieties are: amarillo heirloom organic carrot seeds, autumn king heirloom carrot seeds, bambino heirloom carrot seeds, danvers half long heirloom carrot seeds, yellowstone heirloom carrot seeds, dragon heirloom carrot seeds, chantenay heirloom carrot seeds, amsterdam #2 heirloom organic carrot seeds, scarlet nantes heirloom carrot seeds, red cored chantenay heirloom carrot seeds, atomic red heirloom carrot seeds, shin kuroda heirloom carrot seeds, davers 126 heirloom carrot seeds, early coreless heirloom carrot seeds, gold pak heirloom carrot seeds, little finger heirloom carrot seeds, oxheart heirloom carrot seeds, parisian heirloom orgnic carrot seeds, st. valery heirloom carrot seeds, tendersweet heirloom organic carrot seeds, cosmic purple heirloom carrot seeds and jaune du boubs. carrot seeds.

Heirloom Cauliflower SeedsHeirloom Cauliflower Seeds

Heirloom organic cauliflower is a cool season vegetable that may be considered a challenge to those who haven’t learned its secrets. It is a crop that needs both correct soil and climatic requirements. However, it can be grown successfully if it is planted so that it will mature in the early summer or in the fall.

Organic Soil and Fertilization: Heirloom cauliflower is a crop that should have an uninterrupted growth. Any delay in growth will encourage the plants to prematurely form a small head. In order to avoid this, the soil should be high in organic matter so that it will hold a lot of moisture. It must also be very fertile. So using a great deal of well composted manure is a must! Heirloom cauliflower likes a sweet soil so be sure the pH is about 6.5.

Starting Organic Seeds: Heirloom cauliflower plants should be about 6 weeks old when set in the field, figuring 3-4 plants per person per year. Cauliflower plants are grown the same as cabbage plants. Sow the seed 6 weeks before the plants are to be set in the field.

Set the plants 18-28 inches apart in the row and have the rows 30 inches apart. The plants should be set in the spring about 10 days after it is safe to set the earliest cabbage. The plants should be watered when transplanted to prevent wilting. Severe shock to plants at transplanting time often causes poor head development. Work a quart of chicken manure into the soil around each plant 3 weeks after setting out the plants and again a month later.

Some of the best heirloom organic cauliflower seeds: Some of the many heirloom cauliflower varieties are all year round cauliflower, Self Blanching cauliflower seeds, Snowball cauliflower seeds, Giant of Naples cauliflower seeds, Green Macerata organic cauliflower seeds, Purple of Sicily cauliflower seeds, Snowball Self-Blanching cauliflower seeds,Violetta Italia organic cauliflower seeds and snow crown cauliflower seeds.

Heirloom Celery SeedHeirloom Celery Seeds

Tips for Growing Great Celery

Start indoors 12 weeks prior to transplanting outdoors.

Celery seed is tiny! Use sterile, fine soil and cover the seed by dusting a light covering. Many people plant too deeply. An easy way to lightly cover your fine/tiny celery seed is to use a flour sifter or large tea strainer and gently shake a coating over the seed.

Keep soil moist (not soggy) and at 75 degrees. Seedlings will emerge in 2-3 weeks.

Transplant outdoors when weather has settled and there are no more rapid temperature swings. Bolting can be caused when night time temps get below 55 degrees. So do not transplant to early.

Celery needs a very rich, moderately acidic, organic soil and lots of water. Feed organic fish emulsion and seaweed every two weeks till harvest.

Heirloom Chard SeedChard Heirloom Seeds

Heirloom chard is a leafy vegetable that makes a good alternative to spinach. Growing heirloom chard can be easier than growing spinach as it is better able to withstand higher/lower temperatures and droughts. As well as its value as a food crop Swiss Chard also has a very striking value as an ornamental plant and many times it appears in a gardens ornamental borders or ornamental pots. Heirloom chard is an excellent source of vitamins and minerals.

Preparation: Turn over the soil and dig in some well composted manure a number of weeks before sowing. This will help soil moisture retention and soil aeration. Make sure to break up any large clods of soil with your fork and rake the soil to obtain a fine soil structure in which to plant your Chard seeds.

Sowing: Heirloom chard is normally sown directly into the soil. Sow the Chard seed in rows around 45cm apart and about 5 cm apart. The seeds should be sown at around 1/2″ depth. The plants will need thinning. If left until around 8″ in height before thinning then the thinned plants can be treated like an early harvest and the young leaves will be extremely tender and tasty. Chard doesn’t like a soil that is too acidic, an acidic soil will stunt growth. Chard grows well in a soil of around 6.5 – 6.8.

Some of the best heirloom chard seeds: fordhook chard seeds, bright lights chard seeds, argentata chard seeds, five colored silverbeet chard seeds, Lucullus seeds, Ruby Red chard seeds, Golden seeds, Gold Glebe chard seeds, Canary Yellow chard seeds, Flamigo Pink chard seeds, Vulcan chard seeds, Oriole Orange chard seeds, Large Ribbed chard seeds, Pink Lipstick chard seeds, Orange Fantasia chard seeds, and Rhubarb Chard seeds! Goodness, who knew there were so many!!

Heirloom Cucumber SeedsEasy Tips for Growing Great heirloom Cucumbers

Heirloom cucumbers do not like acidic soil!
Frost tender. Heirloom cucumbers love warm weather.
To get an earlier heirloom cucumber crop start indoors 3-4 weeks before last frost.
Heirloom cucumbers are thirsty! Never let them go dry. Heirloom cucumbers are over 95 % water.
Fertilize heirloom cucumbers with manures BEFORE planting.
Cucumber beetles are “supposed” to dislike marigolds or wood ashes sprinkled at the base of cucumber vines.
Other Heirloom Cucumber Varieties: Boston Pickling heirloom cucumber, Early Cluster heirloom cucumber, Early Russian heirloom cucumber , Vert de Massy heirloom cucumber, Boothby’s Blonde heirloom cucumber, China Long heirloom cucumber, Japanese Climbing heirloom cucumber, Lemon heirloom cucumber, Long Green Improved heirloom cucumber, Longfellow heirloom cucumber, Straight 8 heirloom cucumber, Suyo Long heirloom cucumber, West Indian Gherkin heirloom cucumber, White Wonder heirloom cucumber, black diamond heirloom cucumber, chinese yellow heirloom cucumber, crystal apple heirloom cucumber, de borbonne heirloom cucumber, delikatesse heirloom cucumber, dragons egg heirloom cucumber, edmonson heirloom cucumber, emperor Alexandra heirloom cucumber, fin di meaux heirloom cucumber, himangi heirloom cucumber and Japanese long heirloom cucumber.

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Chef Shelley Pogue Personal Chef Services

Avery Ranch and Surrounding Areas of Austin TX
Website: http://chefshelleypogue.com/;

Cheeeeeeesy Spinach Artichoke Dip

Personal Chef Services Austin Texas

Cheeeeeeesy Spinach Artichoke Dip
By Chef Shelley Pogue,
August 22, 2013Very Easy and Delicious Cheesy Spinach Artichoke Dip. I am a Research and Development Chef and Personal Chef in Austin, Texas. I try to make simple appetizers that I can entertain with for my clients, family and friends. I also love to share my recipes with anyone who has a love for food.

Prep Time:10-15 minutes
Cook Time:Bake 30 minutes at 350 degrees
Yield:

Ingredients:
– 16 oz of Cream Cheese
– 10 oz frozen spinach thawed and drained
– 2 cups of Mozzarella Cheese shredded
– 1 can of Artichokes drained
– 1 cup of Heavy Cream
– 1 6 oz Parmesan Cheeses Grated
– 4 oz can of Portabella Mushrooms chunks, drained
– 6 cloves of fresh garlic
– 1 tsp garlic powder4
– pinch of salt and pepper

Instructions:
Directions: Add all ingredients into a bowl but reserve about 1/3rd of the Parmesan and the mozzarella to add to the top. Mix all ingredients until blended add to your baking dish and add reserved cheeses to the top. Bake at 350 for about 30+ minutes or until brown on top. I used a convection oven and it took around 30-35 minutes. Remove and serve warm with chips, crackers or pita bread/chips. This is an awesome dish for any event!

Spinach Artichoke Dip The Texas Food Network

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Sun Dried Tomato and Basil Hummus Recipe by Chef Shelley Pogue

Personal Chef Services Austin Texas

Recipe Ingredients:
2 – 15 oz cans of Garbanzo Beans
1 cup of the juice left from the beans
4 T Tahini
4 T Lemon Juice
1/3 cup of sun-dried tomatoes
1/4 cup fresh basil you can use more if you like
2-3 T olive oil
5-6 cloves fresh garlic
salt and pepper to taste

Directions:
Drain the beans and save 1 cup of the juice. Add the garlic, beans, oil, salt and pepper, lemon juice and pulse your mixer. After the beans have broken down some add the juice and mix for about 30 seconds. Add the basil and sun-drieds and give them a few pulses. If you want less particles mix it for about 20-30 seconds. Serve with pitas or some nice crackers.

The Texas Food Network Sundried tomato and Basil Hummus

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Bourbon Peachy Keen Crisp -Super Easy

Personal Chef Services Austin Texas
Texas Hill Country Peaches
If you are in Texas, or in one of the Southern States you typically will have plenty of fresh peaches in the summertime. I love Texas peaches I think that they are some of the best around and there is nothing like a fresh peach! There are many different peach desserts such as peach cobbler, or different versions of peach crisps and even peach ice creams. I love cobblers but I am not much on the pie crusts, or bread/dough toppings, I guess it is a texture thing. To me they are somewhat doughy or gooey and to me that is a real turn off to the delicious filling or a good peach cobbler. So, I have made one that I think is the bomb-digity and the topping has a nice crunchy texture to it, without that eeeeewy goooooey mouth feel. I hope you enjoy this I think I did a pretty good job in this one, it is very tasty 🙂

Ingredients for Filling:

4 large organic peaches, pitted and sliced
1/4 cup packed brown sugar
1/3 cup of raisins
2 – 3 T unsalted butter, soft or melted
2 tsp Bourbon
1 T cornstarch
1 lemon juiced, about 1 T of lemon juice or less needs to be added to the peaches
1/2 tsp ground cinnamon
1/2 tsp of vanilla bean paste
1/2 tsp of lemon zest
pinch of salt

** For when it comes out of the oven**

1-2 cups of vanilla or ice cream or low fat yogurt. If you live in the south and can get Blue Bell that is the best in my opinion it is the bomb-digity!!!(or 1/4-1/2 cup for each bowl if you are making 4 servings.

Preparation for the filling:

Toss the peaches in a large bowl with the bourbon, salt, zest and juice, and toss/mix until coated evenly. Add the rest of the ingredients and stir to combine. Add the filling to a square baking dish or divide into the ramekins if you want individual servings. Then make your topping

Ingredients for the Topping:

1 cup organic granola to be used as a topping
2-3 T unsalted butter, soft or melted
2-3 T of brown sugar
pinch of salt

Mix all ingredients until coated evenly. Add to the peachy keen dish and coat the baking dish evenly. If you are doing individual servings make sure to divide it up evenly. Do not pack down on the dessert because you want it to crisp up in the oven, and not get soggy from the juices of the peachy keen mixture. Bake for about 20-25 minutes on 350 degrees, until the granola is lightly browned. Serve warm with some Blue Bell ice cream.

If you are into apples then you could substitute this recipe with apples instead.
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Healthy Turkey Stuffed Peppers with Tomato Basil Sauce

Personal Chef Austin Texas

Bell-Peppers-640x480
Turkey Stuffed Peppers with Tomato Basil Sauce

I am so ready for the fall that I can barely stand it. I am ready for some much cooler weather to come down to Texas, and I am looking forward to start watching some college football. I love my meatloaf, and I use a very similar recipe for my stuffed bell peppers, they remind me of comfort food and cool weather or wintery meals. I occasionally make them during the summer but they are so much better with some mashed ‘taters when it is cool outside. However, I have tried to make the ones I eat these days much healthier and I do not eat them with the mashed potatoes anymore either, but they would still go very well with them. I know there are tons of recipes out there I make these all the time and you can modify it however you want to. You could add some corn and black beans and substitute the basil for cilantro and add some cumin, and change out the oregano for Mexican Oregano. There is no wrong way if it tastes GOOD!

Ingredients Needed:
4-6 medium size bell peppers, you choose the color
1 29-ounce can of tomato sauce
1 pound ground turkey breast
1 cup or oatmeal uncooked
2 eggs
1 can of tomato paste
1/2 cup Mozzarella cheese
1/4 cup of Parmesan grated
3/4 onion, sweet chopped
1/2 cup chopped fresh basil chopped fine
5-6 garlic cloves, minced
2-3 tablespoon canola or coconut oil
1 T of Worcestershire
1/2 T of balsamic vinegar
1 tsp of garlic powder
1 tsp of dried oregano
1 tsp of sugar
salt and pepper to taste

Directions: Wash your 4-6 peppers and cut the tops off of them and core them out, and save if you want for presentation or to bake on top, or toss out. I have done both…You get to choose. I break my eggs and whisk them until very frothy and set aside. I get a large mixing bowl and I add the turkey, oatmeal, tomato paste, 1/2 cup of onion, 1 T of oil, Worcestershire and garlic powder and give it a hand mix until somewhat incorporated. I then add the egg and get it mixed well. Preheat your oven at this point to about 375. You will then stuff your peppers and when the oven is preheated you will add them and cook until done. Turkey takes longer to cook than beef or chicken so you want to make sure that it gets to at least 160-165 degrees. I would say a minimum of at least 40 minutes + up to an hour depending on your oven. While you are waiting on the peppers to cook you can make your sauce. You can always use a store bought marinara if you wish, I prefer to make my own.

Sauce: take a sauce pan and turn on medium low heat, add 1-2 T oil, and the add the last of your onion which should be about 1/4 cup, cook until translucent, and add the minced garlic 5-6 cloves. When you smell the garlic you are ready to add the tomato sauce and the balsamic vinegar. Cook until you get it to a slow simmer. Add salt and pepper to taste, add the Parmesan cheese, fresh basil, dried oregano and sugar. You can make this sauce ahead of time it is always better the next day. Keep on a low heat so you do not burn, and stir a few times.

When the peppers are cooked all the way add the mozzarella cheese to the top and let it melt on. You will plate it up and add the sauce to it. You can always eat it with some taters if you so desire!

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