Gangsta's Paradise

This recipe came to me all the way from California.  A girlfriend of mine swears by juicing, so I found myself intrigued enough to borrow my Mom's juicer.  Big round of applause for The Green Gangsta!  Boy was it something.  Surely packed with vitamins, this tart drink should definitely be on your list to try:


The Green Gangsta (made two glasses)


Ingredients:
kale (aka scary lookin' lettuce)
two green apples
1/4 inch ginger root
1/2 cucumber
1 lemon

The best part of juicing is that there really isn't much prep.  Just wash your fruits & veggies really well because you put them in the juicer with skins on.  I made this awhile back, but I remember thinking I'd liked to have added more ginger - gave it some pizzazz!

Motown Philly

Back from hiatus!  Between working, taking care of my daughter, and managing "life"... turns out blogging took a backseat.  I've got countless recipes to share, but last nights dinner takes the winning prize for my first returning blog.  Easy? Yes!  Quick?  Yes!  Tasty?  Yes!

Compliments of Pinterest, below is the recipe for Philly Cheese Steak Stuffed Peppers.  They turned out awesome!  A minor twist to this beloved sandwich - no bread and still delish.  I doubled the recipe as I had guests for dinner, and wanted extras for the hubster's lunch. 

Ingredients:

8 ounces thinly sliced roast beef (I just got it from the deli)

8 slices provolone

2 large green peppers

1 medium onion

1 container baby bella mushrooms

2 tbsp butter

2 tbsp EVOO

4 cloves of crushed fresh garlic (I used more, but I love garlic!)

s&p to taste

Directions:

Preheat oven to 400

Slice peppers in half length-wise, remove ribs & seeds

Slice mushrooms & onions.  Saute over medium heat with butter, EVOO, garlic, and S&P.  Saute until onions and mushrooms are caramelized (20-25 minutes).
Slice roast beef into thin strips; add to onion/mushroom mix.  Cook 10-15 minutes.
Line each side of the peppers with a slice of provolone
Fill each pepper with onion/mushroom/meat mixture
Top each pepper with slice of provolone


Bake 15-20 minutes, or until cheese is melty & browned.  


ENJOY!