Stuffed Jajapenos

These Stuffed Jalapenos
Are Hot (& Healthy)

stuffed jalapeno, beaverdamusa.com

Our stuffed jalapenos are low calorie, but they don’t taste like it!

This recipe is for the spicy food lover! It’s also a fairly easy one to do.

Here’s what you need:

  • 6 medium to large fresh jalapeno peppers
  • 3 pieces of reduced calorie string cheese
  • olive oil
  • ranch dressing

Here’s what you do:

  • Cut off the stem end of the jalapenos and hollow out the ribs and seeds. The heat is in the seeds, so the more seeds you leave in, the hotter they are going to be.
  • Rub olive oil on the outside of the peppers and roast them on a cookie sheet at 350 for 20 to 30 minutes, turning them about every 10 minutes. The skin should be dark green to black and the peppers themselves should be pliable.
  • Stuff with the cheese, filling the pepper entirely, but not letting any stick out beyond the opening.
  • Put back in the oven until the cheese melts and starts to ooze out — probably 6 to 8 minutes.
  • Serve with ranch dressing.

Cheesy Baked Tomatoes

These Baked Tomatoes
Are Easy and Quick

baked tomatoes beaverdamusa.com

A baked tomato in 20 minutes!

Here’s a recipe you haven’t seen before. These stuffed baked tomatoes are a great appetizer or side dish. The best part is, they’re easy to make. Make sure your tomatoes are not too ripe. This recipe serves two.

Here’s what you need:

  • 2 large tomatoes
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup feta cheese
  • 1/4 cup seasoned bread crumbs
  • salt and pepper
  • 1 Tablespoon olive oil

Here’s what you do:

  • Take that fancy melon baller that you thought you’d never use and hollow out the tomatoes, putting the tomato pulp in a mixing bowl. If you don’t have a fancy melon baller, use a spoon.
  • Mix in the cheeses, saving enough mozzarella to sprinkle over the top.
  • Salt and pepper to taste.
  • Put the mixture in the tomatoes.
  • Drizzle with olive oil.
  • Bake at 350 for about 20 minutes.
  • Sprinkle the bread crumbs and remaining mozzarella on top.
  • Broil until the cheese is golden brown.

Spaghetti with a Twist

spaghetti with a twist beaverdamusa.comSpaghetti With a Twist

Using breakfast sausage instead of ground beef makes this a fun take on traditional spaghetti. If you use turkey sausage, it also makes it healthier. And don’t get hung up over the amounts on any of the ingredients. We don’t know what you like; we only know how we like it! Your taste may vary. The carrots add sweetness without using processed sugar. Have fun and create a great spaghetti with a twist!

Here’s what you need:

  • 1 pound of breakfast sausage (or turkey breakfast sausage)
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 can of mushrooms, pieces and stems
  • 1 28 ounce can of diced tomatoes
  • Up to 1/4 cup finely diced carrots
  • 1 small can of tomato paste
  • 1 small can of tomato sauce
  • 1 tablespoon basil preferably. If not, oregano
  • 2 teaspoons chili powder (we use a lot more)
  • 1 teaspoon salt
  • 1 teaspoon pepper

Here’s what you do:

  • Saute the onions, peppers and carrots until soft.
  • Add the mushrooms and continue to cook over medium heat about 5 minutes.
  • Add the sausage and cook until done.
  • Add the tomatoes, sauce and paste.
  • Add basil (or oregano), chili powder, salt and pepper to taste.
  • Simmer 20-30 minutes.
  • Serve over (well, duh) spaghetti noodles.

 

Second Chance Italian Chicken

easy italian recipe, second chance italian chicken, beaverdamusa.com

This Italian chicken dish is perfect if you have some leftover chicken and a’re short on time.

Here is a quick and easy Italian recipe. It’s perfect if you have a couple of leftover chicken breasts and don’t know what to do with them. If you don’t have leftovers, then just cook up a couple before you start the recipe.

Here’s what you need:

  • 2 cooked boneless, skinless chicken breasts
  • 1 cup marinara sauce
  • 1 small can of mushrooms, pieces and stems
  • 2 cups of fresh spinach
  • ½ cup diced onions

Here’s what you do:

Start by sautéing the onions, mushrooms and spinach together in water over medium/high heat until soft.

Add chicken over medium heat for about 10 minutes, or until warm, turning once. Make sure the skillet has about a quarter inch of water.

You can add the marinara in one of two ways. If you’re in a hurry, add the marinara into the mixture and stir occasionally until warm. Or, you can heat the marinara in the microwave and spoon over the chicken breast. That’s what we did in the picture. It’s just prettier that way. Imagine an easy Italian recipe ready for the table in 15 minutes!

Fried Cheese Uglies

fried cheese recipe beaverdamusa.com

This is one of our most popular appetizers at The Beaver Dam. We call them Fried Cheese Uglies, because they sometimes come out ugly, but that doesn’t mean they aren’t just as yummy.

Here’s what you need:

  • 6 String cheese sticks, cut in half
  • ½ cup bread flour
  • 1 egg
  • Salt
  • Pepper
  • Olive oil
  • Parmesan cheese and marinara sauce

Here’s what you do:

  • Break an egg in a little bowl, add a splash of water and whisk to make an egg wash.
  • Pour the flour on waxed paper,  add salt and pepper to taste.
  • Roll the cheese in the flour, shaking off any excess.
  • Then dip them in the egg wash and let the excess drip off.
  • Roll it back in the flour again.
  • Put the cheese sticks in the freezer for 30 minutes. Now listen, this is important. Don’t forget them (like you would, right?). If they freeze too long, they won’t fry right.
  • After they’ve been in the freezer 20 minutes or so, put some olive oil in a cast iron skillet over medium high heat. When you put them in, you want them to fry pretty quickly so the cheese won’t melt and run out. That’s what makes them Uglies; and if you want them that way that’s okay.
  • Just turn them as they brown. When they’re done, drain them on a paper towel, move them to a plate, sprinkle some parmesan cheese and serve with marinara sauce.
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