Stuffed Pepper Soup

     No need for mincing words about this delicious recipe, just mincing onions, oh, and garlic, but no words.

Here's What You'll Need:

1 1/2 Pounds of Multi-colored Bell Peppers (sliced)
1 Pound Ground Beef
1 Pound Ground Italian Sausage
1 46 Ounce Can of Tomato Juice
6 Cups of Marinara Sauce ( Home Made or Store Bought at your preference)
4 Cups of Pre-Cooked White Rice (Made ahead of time, or purchased from your local Chinese restaurant, whatever)
3 Tablespoons Garlic Powder
2 Tablespoons Minced Fresh Garlic
2 Teaspoons Black Pepper
1 Teaspoon White Sugar
1 Teaspoon Salt (Granulated, Kosher, or Sea, whatever takes your fancy)
1 Teaspoon Italian Seasoning

Here's What You'll Do:

1. Brown the Beef and Sausage over low heat in a large frying pan, adding the Peppers, Onions, and Minced Garlic when half of the meat is done.
2. When the meat is browned, drain it, and pour it into a large pot.
3. Combine all remaining ingredients except rice and bring to a boil.
4. Add rice and serve.
5. See, no word mincing, just a simple, delicious soup.

Garden Chicken Bruschetta

     Light, healthy, simple and flavorful, Bruschetta is a classic Italian anti-pasto that has more than earned it's place here and abroad.

Here's what you'll need:
4 Boneless Skinless Chicken Breasts
1/4 pound Shredded Mozzarella Cheese
1 Large Diced Tomato (Approximately 1/2 pound)
1 Diced Green Bell Pepper
1 Small Diced Onion
4 Tablespoons Olive Oil
2 Tablespoons Basil
1 Tablespoon Minced Garlic (Preferably fresh)
2 Teaspoons Lemon Juice
1/2 Teaspoon Salt

Here's what you'll do:

1. Preheat your oven to 350 degrees Fahrenheit 
2. Bake Chicken for 45 minutes on a cookie sheet(or until an internal temperature of 165 degrees Fahrenheit is reached)
3. While Chicken cooks mix all other ingredients except Mozzarella to make your Bruschetta Topping and allow to rest until chicken is finished cooking.
4. Remove chicken from oven and split the Bruschetta Topping evenly over all four pieces, top with Mozzarella, and return to oven until cheese is melted .(This usually takes less than a minute.)
5. Enjoy.

Face Plant Parmesan

      So delicious you'll want to dive right in, this Eggplant Parmesan recipe is a real crowd pleaser with it's robust flavors and delicately contrasting textures. It's also a real Chef pleaser with only 30 minutes between plant and plate.

Here's what you'll need:
For the breaded Eggplant;
1 or more Eggplants
1/2 Cup Flour
1/4 Cup Cornstarch
2 Tablespoons Italian Seasoning
2 Tablespoons Garlic Powder
1 Tablespoon Coarse Kosher Salt

For the egg wash;
3 Large Eggs
1/4 Cup Milk

To finish it off;
Any amount of Fresh Mozzarella that pleases you
Your favorite Marinara sauce

Here's what you do:

1. Preheat Oven to 300 degrees Fahrenheit. 
2. Slice the Eggplant lengthwise into thick sheets.
3. Combine all of your dry ingredients in a zip seal bag. Combine the Eggs and Milk in a separate container large enough in which to lay the Eggplant slices.
4. Dip each piece of Eggplant in the Egg Wash then shake in the bag of breading.
5. Fry breaded slices lightly on each side to brown them.
6. Place browned slices on a large baking sheet and bake for 8 minutes or until fully softened inside with a crispy breading shell outside.
7. Top each slice with a drizzle of Marinara and heap with Fresh Mozzarella Cheese, then return to oven for 3 minutes, or until cheese is fully melted.
8. Plate as is or over pasta.