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September Recipes

SUMMER STUFFED TOMATOES

FOR TWO

2    Large Tomatoes (ripe)

1    Tbsp. Olive Oil

1/4 Cup Onions (chopped)

2    tsp. Garlic (minced)

1    Small Zucchini (diced)

1    Small Squash (diced)

2    tsp. Basil (chopped)

1/2 tsp. Thyme (chopped)

      Salt and Black Pepper

2    Tbsp. Grated Parmesan

Preheat oven to 450 degrees F. Cut 1/2 inch top off of tomatoes and reserve it. Remove the seeds and pulp from the tomato, leaving 1/2 inch thick shell. Finely chop the tomato tops. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut side down, on a plate lined with paper towels until ready to fill and bake.

In a skillet, heat the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped tomato tops, zucchini and squash. Sauté until the vegetables just soften and most of the juice has evaporated, about 3 minutes. Stir in 1 teaspoon basil and the thyme. Season to taste with salt and pepper. Remove from the heat and let cool slightly.

Place the tomato shells in an oiled baking dish. Spoon the vegetable mixture into the tomatoes, allowing any extra to spill over into the pan. Sprinkle the top of each tomato with 1 tablespoon of cheese. Bake on the upper rack of the oven until heated through, the tomatoes are tender and the cheese begins to turn golden brown, about 10 minutes.

Remove from the oven and garnish each with 1/2 teaspoon of the remaining basil. Serve hot. 

Serves 2.


SHRIMP SALAD

STUFFED TOMATOES

1    lb. Shrimp
      (peeled, cooked, 
21-25 per pound, tails removed, chopped) 

1/4 Cup Fresh Basil (minced)

1    Rib Celery (finely diced)

10  Kalamata Olives (pitted, chopped fine)

1    Medium Shallot (minced)

2    Tbsp. Mayonnaise

1    Tbsp. White Wine Vinegar

      Pinch Ground Pepper

4    Large Tomatoes (ripe, pulp scooped out)

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

Carefully hollow out the inside of each tomato using a melon baller or spoon; reserve the pulp for another use (see tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad. 

Makes 4 servings.

Tip: Save the scooped-out tomato insides to use in fresh tomato soup, vegetable soup or pasta sauce. Store in the refrigerator for up to 3 days or in the freezer for up to 6 months.


NO-BAKE

FRUIT CHEESECAKE PIE

44     Nabisco Tea Biscuits

8       Tbsp. Butter (melted)

2       (8 oz.) pkg. Cream Cheese (room temp.)

1/2    Cup Granulated Sugar

1 1/2 Cup Heavy Cream (very cold)

2       Tbsp. Fresh Lemon Juice

2       Clementines (peeled, sliced)

1       Kiwi (peeled, sliced)

1/2    Cup Blueberries

1/2    Cup Strawberries (cleaned, sliced)

In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 9 inch pie dish and press evenly on the bottom and up the side. Refrigerate for at least 20 minutes.

Using an electric mixer, beat the cream cheese and sugar in a large bowl on medium-high speed until smooth, about 2 minutes. Reduce mixer speed to low and gradually add the cream. Increase speed to medium-high and beat until stiff peaks form, 3 minutes. Beat in the lemon juice to combine. Spread evenly into the crust.

Refrigerate until the mixture is set, at least 4 hours and up to 2 days, covering lightly with plastic wrap after 1 hour. Just before serving arrange fruits on the top. 

Yields 10 servings.


NO-BAKE 

PEACH YUM-YUM

1 1/2 Cups Graham Cracker Crumbs 

6       Tbsp. Butter (melted)

1/2    tsp. Cinnamon

1       Pinch Ground Cloves

1       (8 oz.) pkg. Cream Cheese (softened)

1/2    Cup + 3 Tbsp. Sugar (divided)

2       Cups Whipping Cream

1/2    tsp. Vanilla Extract

1       (21 oz.) Can Peach Pie Filling

Crust: In a bowl, combine the graham cracker crumbs, cinnamon and ground cloves. Add melted butter and blend with a fork until crumbs are moistened. Set aside 2 tablespoons of crumbs to sprinkle on the top.

Press crumb mixture into the bottom of a 9x9 inch pan that has been sprayed with non-stick cooking spray.

Filling: With an electric mixer, cream together softened cream cheese and 1/2 cup sugar until smooth. In a separate bowl, whip the whipping cream, 3 tablespoons of sugar, and vanilla until soft peaks form. By hand, fold together gently, whipped cream and cream cheese mixture until well combined.

Yum Yum Layers: Spread a little less than half the whipped cream/cream cheese mixture evenly over the crust. Evenly spread peach filling over the whipped cream layer. Top the pie filling layer with the remaining whipped cream/cream cheese mixture. Sprinkle the top with the reserved graham cracker crumbs.

Refrigerate for several hours or overnight.

Note: Cool Whip Non-dairy Whipped Topping can be substituted for the homemade whipped cream if you desire.


GRILLED PEACHES

WITH CINNAMON AND BROWN SUGAR

3    Tbsp. Brown Sugar

1/2 Tbsp. Cinnamon

3    Peaches (halved, pits removed)  

1    Tbsp. Butter (melted)

      Ice Cream or Caramel 

      Syrup (for topping)

Preheat the grill to medium heat. Mix brown sugar and cinnamon in a small bowl. Set aside.

Lightly brush the cut side of the peaches with melted butter. Place peaches, cut side down, onto the grill pan. Grill for about 3 minutes or until peaches start to soften just a little and grill marks form.

Flip peaches over and sprinkle tops with cinnamon brown sugar mixture. Grill for an additional 2 to 3 minutes, or until sugar mixture begins to caramelize. Remove peaches from grill, serve immediately with ice cream, if desired. 

Serves 3.


ASIAN PORK MEATBALLS

Meatballs:

1 1/2 lbs. Ground Pork

2       Medium Green Bell    

2       Tbsp. Sweet Onion (minced)

2       Large Cloves Garlic (minced)

1       tsp. Ginger (minced)

1/2    Tbsp. Sesame Oil 

Salt and Pepper
 
 

Ginger Garlic Sauce:

3       Tbsp. Sesame Oil

1       tsp. Garlic (minced)

1       Tbsp. Ginger (minced)

1 1/2 Tbsp. Rice Wine Vinegar

2       Tbsp. Honey

1       Tbsp. Chili Sauce with Garlic (or more if desired)

1/2    tsp. Cornstarch


Meatballs:

Combine all the meatball ingredients together and form balls. They will be wet. That is fine, just get them to hold together. Place them on a baking sheet until ready to cook.

When ready to cook, preheat oven to 350 degrees. Use a small amount of olive oil in a frying pan to fry the meatballs  until nicely browned. Place them on baking sheet and bake for 10 minutes until cooked through.

Spicy Ginger-Garlic Sauce:

In a frying pan with sides, combine sesame oil, garlic and ginger and saute for 1 to 2 minutes until fragrant. Add in the vinegar, honey and chili sauce with garlic and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste and adjust chili sauce to your desired amount of heat. Place meatballs in the pan and coat with sauce. Serve with rice if desired.


GRILLED

SAUCY BABY BACK RIBS

2 Cups Ketchup

2 Cups Cider Vinegar

1 Cup Corn Syrup

1/4 Cup Brown Sugar (packed)

1/4 Cup Root Beer

1/2 tsp. Salt

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Hot Pepper Sauce

4 lbs. Pork Baby Back Ribs

In a large saucepan, combine first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20 to 25 minutes or until slightly thickened, stirring occasionally.

Meanwhile preheat oven to 325 degrees. Set aside 3 cups of sauce for basting and serving.

Brush remaining sauce over ribs. Place bone side down on a rack in a large, shallow roasting pan. Cover tightly with foil and bake 1 1/2 to 2 hours or until tender.

On a greased grill, cook ribs, covered, over medium heat 15 to 25 minutes or until browned, turning and brushing with occasionally with some of the reserved sauce. Cut into serving-size pieces; Serve with sauce. 

Yields 8 servings.


ITALIAN CHICKEN & VEGETABLE SKILLET

2       Tbsp. Olive Oil

1 1/4 lbs. Chicken Tenders (raw)

2       tsp. Italian Seasoning   

2       tsp. Seasoned Salt

1       Cup Grape Tomatoes

1       Cup Green Beans (cut in 2 inch pieces)

1       Cup Yellow Squash (sliced)

1/2    Cup Bell Pepper Strips

1/2    Cup Onion (sliced)

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.

Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through. 

6 Servings.


SMOKED SAUSAGE

AND CHEESY RICE 

1       Tbsp. Olive Oil 

1       Tbsp. Butter

1       lb. Smoked Sausage (sliced 1/4 inch thick)

1       Small Onion (chopped)

1       Small Red Bell Pepper (seeded, chopped)

2       Cups Broccoli Florets

1 1/2 Cups Riced (cooked)

1       tsp. Garlic Powder

1       tsp. Onion Salt

1/4    tsp. Pepper

1       Cup Shredded Extra   

         Sharp Cheddar Cheese

Heat a large skillet over medium-high heat. Add butter and olive oil till butter sizzles. Add the sliced smoked sausage and onions. Cook for 5 minutes until onion is tender and sausage begins to brown. Add the red bell pepper and broccoli. Cover, reduce heat and cook 5 minutes.

Add cooked rice, garlic powder and onion salt. Combine well, cover and heat until rice is hot. Add the shredded cheese and remove from heat. Stir in cheese until it is melted. 

Serves 4.