Awesome appetizer: Stuffed mini peppers with chorizo and cream cheese

This is a fabulous addition to your game day menu. If you find these mini sweet peppers in the grocery store or at the farmer's market and don't know what to do with them, you have to give this recipe a try. This stuffed appetizer is a mouthful of spicy, sweet goodness (much like Charo whenever she was on The Love Boat).

What you'll need:

• Bulk chorizo
• Mini sweet peppers
• Block of cream cheese
• Chopped fresh herbs like basil, Italian parsley, oregano 

Preheat the oven to 400 degrees. Prep the peppers by cutting the tops off and pulling out the seeds and ribs. I use a cupcake pan to roast the peppers, so they stay upright.

Put a frying pan on medium-high heat, and cook the chorizo until browned, about 10 minutes.

In a bowl, add the block of cream cheese, chopped fresh herbs, and cooked chorizo (still hot from the pan). I prefer to use fresh basil for this dish, but I don't have any on hand, so I'm using Italian parsley and oregano. If you plan ahead, you can leave the cream cheese out to soften, but it's not necessary as the heat from the cooked chorizo will soften it up in the bowl.

Mix together until well blended.

Now you're ready to stuff the peppers. Season the peppers with salt and pepper, then add the chorizo mixture. Be sure to push the filling into the peppers, so it's completely filled to the top.

Roast the peppers in the oven for 20-30 minutes at 400 degrees until the tops are browned and the peppers are soft. If you like a firmer pepper, take them out of the oven sooner.

Let them cool a little before handling them. Roasting the peppers brings out their natural sweetness. Combine that with the spiciness of the chorizo and tangy, creaminess of the cream cheese, and you've got an appetizer worthy of the Lombardi trophy.

Simple side dish: green beans with garlic

This is so simple and so good, especially when the locally grown green beans are in season. All you need are some nice-looking fresh green beans, lots of sliced garlic, olive oil, butter, salt and pepper.

Prep the green beans by rinsing them and cutting off the stem end. I like to keep the beans their original length, but you can certainly cut them into smaller pieces. You also need to slice the garlic. Whenever I prep garlic this way, I am reminded of the scene in Goodfella's where Paul Sorvino is in the prison kitchen making paper thin slices of garlic using a razor blade. You don't need to slice the garlic so thinly for this dish unless you really want to recreate that scene.

Start by putting a large pot of water on high heat to boil. When the water comes to a boil, add a generous amount of salt and the green beans. The green beans will take only a few minutes depending on how soft you like them. In the mean time, add the sliced garlic and equal amounts of butter and extra virgin olive oil to a cold pan.

Turn the heat to medium and let the garlic cook for a few minutes. Starting in a cold pan will allow the garlic to flavor the oil and butter as it heats up. You want the garlic to cook softly, even to lightly brown, but be careful not to let it burn.

If the garlic is ready before the beans, take the pan off the heat. When the beans are ready, drain them and toss them directly into the frying pan. Season with kosher or sea salt and freshly ground pepper, and toss all together to coat every green bean.

Green beans and garlic are a perfect complement to each other. Everyone loves these beans. I could make them for every meal.

Smashed potatoes with garlic and cream cheese

You say potato, and I say potato, too! In this case, smashed potatoes with garlic and cream cheese. So creamy, so yummy, so comforting. I could eat these with much glee and satisfaction as my main meal, but they are certainly welcomed as a side dish on any table.

What you'll need:

• Small red potatoes, halved or quartered
• Lots of fresh garlic
• Cream cheese
• Butter
• Milk or cream
• Fresh or dried chopped chives
• Freshly ground pepper and kosher or sea salt

Start by halving or quartering the potatoes. You want them to be similarly sized, so they finish cooking at the same time. Put them in a large pot, and fill with water just to cover the potatoes. I'm using garlic cloves, so I just smash them with a knife, take the peel off, and give them a quick chop. You really don't even have to slice them. They'll get smushed up after the potatoes cook. I love garlic, so I add an abundant amount.

Bring the water to a boil, then turn down the heat, and let the potatoes simmer until tender. They're ready when a fork pierces them easily. Drain the water, leaving the potatoes and garlic in the pot. Add as much butter, salt, and pepper as you'd like. Add a splash of milk or cream, not too much needed here. Add about half a block of cream cheese, or more, depending on how much you're making. I have dried chives, so I like to add a couple tablespoons of those.

Now they're ready to be smashed. I have a regular, old-fashioned hand masher that I always use for these. I like my smashed potatoes chunky, so it doesn't take a lot of muscle to get them to the consistency I want. Just be sure not to overwork them. You don't want to end up with gummy potatoes. Taste them, and adjust the seasoning as necessary.

You'll want to spend some time alone with these potatoes.

Gnocchi with sopressata, garlic, and herbs

This is such a simple dish and so flavorful. Better yet, it's quick and easy. I can even give you some quantities for this recipe. Serves 2 as a main dish or use it as a side to make that piece of grilled chicken a happy camper.

What you'll need:

• One package of gnocchi, fresh or frozen
• 4 oz. sliced sopressata
• Lots of freshly sliced garlic
• A few tablespoons of chopped fresh herbs like Italian parsley, oregano, basil
• Extra virgin olive oil
• Parmesan or romano cheese, grated
• Freshly ground pepper and kosher or sea salt

Put a pot of water on to boil the gnocchi. When it comes to a boil, add a copious amount of salt to the water. The gnocchi are ready when they float. I'm using a whole wheat gnocchi.

In the mean time, add a couple tablespoons of extra virgin olive oil to a frying pan over medium heat. When the oil is hot, add the sliced sopressata to the pan and allow to cook until just crisp. You can use whatever kind of Italian dry salami you'd like. Then add the sliced garlic.

Lower the heat and allow the garlic to cook for only a minute. If the gnocchi is not ready yet, take the frying pan off the heat. You don't want to burn the garlic. When the gnocchi is ready, scoop it out with a slotted spoon or drain the water, and add it to the frying pan.

Next, add whatever fresh herbs you have. I like to use Italian parsley and fresh oregano. Add some freshly ground pepper. Mix everything together, and then taste it. You may not need any additional salt, but adjust as necessary.

Serve with lots of grated cheese - locatelli, parmesan, whatever you have. This is my hubby's favorite dish. He could eat the entire pan full of gnocchi. In fact, he told me I never make enough of it. From now on, I'm going to double the recipe just for him.

Stuffed green peppers with ground beef, brown rice, spinach, and cream cheese

I grew up eating stuffed peppers with the classic ground beef and white rice combo. While that is certainly always a winner, I like to add my own twist to that classic recipe. This version keeps the basic ground beef and rice, but builds upon that combo.

What you'll need:

• Green peppers
• Ground beef
• Can of diced tomatoes or chopped fresh tomatoes
• Bacon
• Cooked brown rice
• Bag of frozen spinach
• Block of cream cheese
• Shredded cheddar cheese
• Chopped onions and garlic
• Fresh or dried herbs like Italian parsley, oregano, thyme
• Freshly ground pepper and kosher or sea salt

In a large frying pan on medium-high heat, brown the ground beef along with the onions. I had a bag of seasoning mix in the freezer that has onion, celery, and peppers, so I used some of that. Season with salt and pepper. After the beef and veggies are browned, add the garlic and cook another minute.

If you are using dried herbs, add them now. Next, add the frozen spinach to the pan. I used a bag of frozen baby spinach leaves. Mix that all up and cook until the spinach is heated through.

Add a block of cream cheese to the pan and mix until the cream cheese has melted. Then throw in a handful of your favorite shredded cheese. I used a sharp cheddar.

If you are using fresh herbs, add them now. I used some fresh parsley and oregano. The last thing to add to this creamy mixture is the rice. I use the 10-minute-in-the-microwave brown rice, but use whatever rice you like.

Taste the beef and rice mixture, and adjust the seasoning as necessary. At this point, the stuffing is done. You can make this mixture ahead of time, or make a double batch and freeze the extra stuffing. This would be great with mushrooms, artichokes, diced eggplant, whatever additional veggies you'd like to pack in there.

Now you're ready to stuff the peppers. Try to get peppers that are similar in size, so they finish cooking at the same time. Cut the tops off and take out the seeds and ribs. If they are unstable in your pan, slice a little off the bottom to even them out, but try not to make any holes. Season the peppers with salt and pepper, then fill them with the stuffing.

Scatter the diced tomatoes all around the peppers at the bottom of your dish. Place a slice of bacon on top of each pepper. If you don't want to add bacon, you can sprinkle with bread crumbs or put the tops of the peppers back on.

Put a lid on the baking dish or cover with foil. Bake at 375 for at least an hour or until the peppers are soft and the bacon is crisp.

Serve this with some fresh, sliced bread and butter, and you've got a hearty, warming plate of comfort food. 

Cream of Broccoli Soup with Cheddar Cheese

Have I mentioned that my favorite season is soup season? Right, I have. So here is another of my soup season recipes.

It starts just as many soups start - with chopped carrots, celery, onions, and garlic. Put your stock pot on medium-high heat with a couple tablespoons each of butter and olive oil. Add the carrots, celery, and onions. Season with freshly ground pepper and kosher or sea salt. Allow the veggies to cook until soft. Add the garlic and broccoli and cook for a couple more minutes.

Sprinkle the veggies with a few tablespoons of flour. If there's not enough fat in the pot, add a little butter or oil before you add the flour. Allow to cook for at least a minute, stirring frequently. The flour will help thicken the soup.

After the flour has cooked for at least a minute or two, you can add the liquid. I like to use equal parts of water and milk just until the veggies are covered. I also add a bit of chicken base for some extra flavor. Don't forget to season the liquid with salt and pepper. Turn up the heat and bring it to a boil, stirring often. When it comes to a boil, reduce the heat and allow to simmer until the broccoli is soft.

At this point, I bring out the boat motor - a/k/a an immersion blender - to puree the soup. You can also do this in a blender, but it is well worth the $10 to get yourself a hand blender. After it is pureed, taste the soup, and adjust the seasoning as necessary. Turn off the heat, and add a handful of shredded sharp cheddar cheese.

This is a creamy, thick, flavorful soup. It's also great for kids who don't like to eat veggies. It comes together so quickly and easily, you'll want to make this soup for any season.

Pineapple Salsa

I adore cilantro. Can't get enough of it. I use it fresh. I use it dried. I use jarred cilantro products like Goya's Recaito. I grow it in my garden. My daughter's middle name is Cilantro. OK, maybe not, but it is the nickname for my husband's left pinky toe. TMI? Anyway, when I have fresh cilantro, I love to make my own salsa.

You'll need ripe pineapple, ripe tomatoes, fresh cilantro, fresh lime juice, freshly ground pepper, kosher or sea salt, and olive oil. The pineapple and tomatoes need to be diced. The cilantro needs to be chopped. And the lime needs to be squeezed. You can certainly buy the pineapple already peeled and cored if you don't want to process it yourself.

I probably use about a one-to-one ratio of pineapple and tomatoes. Season with freshly ground pepper and kosher or sea salt. I like to add about 2 tablespoons of Paul Newman's Oil and Vinegar salad dressing (or his balsamic dressing). You can use olive oil if you don't have any of the salad dressing on hand. Mix everything together. The longer this sits, the better it gets. You can certainly use it right away, but the flavors develop beautifully after a day or two in the fridge.

If you want some heat, chop up a few jalapenos, and throw them in. You can add diced onions or fresh garlic. This would also be great with mangoes instead of pineapple. Serve it simply with tortilla chips or along side some grilled fish, chicken, or pork.

Make what you like, and like what you make!