Bonnies Roasted Piggy Peppers Recipes

BONNIE'S ROASTED PIGGY PEPPERS

Steps:

• EQUIPMENT I used a Copper Chef skillet to roast the peppers. Use a small pan with one inch of water to put in the bottom of the oven to create moisture while the peppers roast.
• OVEN Grease the skillet or baking pan. Set the oven to 350 degrees. Roast the peppers for 30 to 35 minutes until peppers are done. Don't forget the pan with about one inch of water that goes in the bottom of the oven.
• COOK LINKS Slit the links with a sharp knife and remove the casing. Crumble the pork into a medium size skillet and cook until light brown. Drain well. Set aside.
• PREPARE PEPPERS Take a damp paper towel and wipe the peppers. Don't remove the stems. Don't wet the peppers. Keep them dry. Slit the pepper from stem to just before you reach the end of the tip. I use an ice tea spoon to scrape out the seeds and membrane of the peppers.
• MAKE CHEESE FILLING In a small bowl, add the 1 cup of cream cheese, 1/2 cup Parmesan cheese, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1 tablespoon parsley, and 1/2 teaspoon each of salt and pepper. Mix well with a fork.
• STUFF WITH CHEESE Using an ice tea spoon, put 1 heaping spoonful of cheese filling in the bottom of each pepper and smooth it with the back of the spoon.
• STUFF WITH SAUSAGE Fill the pepper with the cooked sausage as much as it will hold. Sprinkle about a teaspoon of Mozzarella cheese on top before roasting.
• ROAST IT! Put the peppers in the prepared baking pan and roast the peppers in a preheated oven for 30 to 35 minutes until lightly brown..
• SERVE Serve hot with a small spatula. The peppers can be eaten plain or topped with a heaping teaspoon of Tostitos mild salsa. Both are equally good.
• Or you can serve half plain and half with salsa. Enjoy!

BONNIE'S ROASTED CHICKEN WITH VEGETABLES

Steps:

• 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
• 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
• 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
• 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
• 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
• 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!

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ROAST PIG

Steps:

• Preheat the oven to 325 degrees F.
• In a food processor, combine the sage, rosemary, the 5 garlic cloves, fennel seeds, olive oil, and salt and pepper and blend until a paste forms. (You can also mash these ingredients together with a mortar and pestle.)
• Using a sharp knife, butterfly the pork butt, so it opens up like a book. (You can also have your butcher do this for you.) Rub the inside cut of the meat with the paste. Using kitchen twine, tie the butterflied pork back together to make a compact shape.
• Place the halved garlic heads and potatoes, cut-sides down, on the bottom of a roasting pan to create a bed for the pork butt so it doesn't sit directly on the surface of the pan. Place the pork fat-side up on the bed of garlic and potatoes, drizzle lightly with olive oil, and season with salt and pepper to taste.
• Place the pan in the oven and bake for 5 hours, or until the skin is browned and the meat is extremely tender; pour the wine over the pork after the first 30 minutes of roasting and baste the meat with the collected pan juices every 40 minutes.
• Remove from the oven and let rest for 20 minutes. Remove the twine before cutting the pork into 12-inch-thick slices.
• IMPORTANTE! After slow-roasting the pork, the garlic should be soft. Spread it on bread for an appetizer. Serve with Oven-Roasted Potatoes. The potatoes make for a nice cook's treat-snack on them while you're waiting for the pork to rest.
• Preheat the oven to 400 degrees F.
• On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat.
• Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve.
• IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear.