Stuffed Will Leave You Full
New cookbook features recipes for stuffing everything
From burgers to olives, Dan Whalen's book provides volumes of stuffed recipes.
One of the particular comfort food joys in life must be biting into something only to discover a delicious stuffing on the inside. Whether it is a jelly filled donut or a stuffed burger, there are few things that rival such little, perfect surprises.
Stuffed, the new cookbook by thefoodinmybeard.com founder Dan Whalen, features the very best of stuffed food recipes. From a recipe for Stuffed Mac and Cheese Burgers to cherry pie stuffed inside of chocolate cake, Stuffed explores fun and creative ways to stuff a wide variety of foods. How about a Mac and Cheese Stuffed Chile Relleno Recipe?
There's really no limit to the kinds of delicious meals you can craft within a delicious meal! Whalen's new cookbook provides a comprehensive slate of delicious recipes that you may have heard of, and some of which may be new to you, such as this Harissa Lamb Stuffed Eggplant Recipe.
Whalen may get flack for his crazy food innovations, but most of us are thanking him for it.
"I will never know how I became the mad scientist of comfort food," Whalen writes. "But when you stuff a full-size cheeseburger into ravioli and serve it on a bun, people start calling you names."
As far as name calling goes, we're going to stick to calling Whalen a genius.
Chicken Stuffed with Brie, Spinach and Cranberries
I will be first to admit that this chicken stuffed with brie and cranberries looks more complicated than it is. I get intimidated by “stuffed” recipes myself but in reality they are quick.
This recipe was a hit with my family. Stuffed meat recipes are always a hit though, don’t you agree?! They look so fancy and have multiple layers of flavours. This particular recipe idea came to me out of necessity to use up leftover brie from Thanksgiving table. Then I thought sweet dried cranberries and earthy spinach would compliment brie perfectly.
HOW TO MAKE CRAB STUFFED SALMON
- Season the Salmon – Pat the salmon dry with a paper towel to remove any excess moisture and season it with salt and pepper. Then, place it on a baking sheet lined with either parchment paper or nonstick foil.
- Make the Crab Stuffing – Add the crab meat, half of the parmesan, plain breadcrumbs, mayonnaise, sliced green onions, a slightly beaten egg, diced pimiento peppers, chopped parsley, Old Bay Seasoning, and both the juice and zest of a lemon to a medium-sized mixing bowl. Gently stir and fold all of the ingredients together until they’re well-combined.
- “Stuff” the Salmon – Add generous spoonfuls of the stuffing on top of each salmon filet and pat it into an even layer, about a 3/4″-thick.
- Top It Off – Combine panko breadcrumbs and the rest of the parmesan cheese in a small bowl and sprinkle on top of the salmon filets. Then, finish it off with a drizzle of olive oil.
- Bake – Bake for about 16 minutes at 400°F, until the salmon is cooked to your liking and the panko topping is golden brown.
HOW LONG TO COOK CRAB STUFFED SALMON
Your Crab Stuffed Salmon should be finished cooking right around the 16 minute-mark at 400°F.
However, there are a few factors that could throw off your cook time. If your oven cooks hot or your salmon filets are on the thin side, you’ll want to check them for doneness prior to the 16-minute mark!
HOW TO TELL WHEN SALMON IS DONE
Cooked salmon is safe to eat once it has reached an internal temperature of 125°F. This temperature is best gauged by using an instant-read thermometer placed in the centermost point of the filet.
- ½ pound ground lamb
- ½ cup uncooked long grain rice
- ¼ cup olive oil
- 2 tablespoons chopped fresh mint
- 1 tablespoon dried currants
- 1 tablespoon pine nuts
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon dried oregano
- 1 large egg
- 1 (16 ounce) jar grape leaves
- 1 tablespoon olive oil
- juice of one lemon
- 4 cups hot chicken broth
- 2 teaspoons olive oil, or as desired
Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
Drizzle 1 tablespoon olive oil into pot line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
Restaurant-Level Stuffed French Toast
A restaurant-quality brunch that you can easily make at home! We're frying up cream cheese-stuffed brioche until golden brown, and topping it with homemade whipped cream, fresh berries, and plenty of maple syrup!
Keyword Easy Brunch Recipes
For the Cream Cheese Filling
- 8 ounces full-fat cream cheese, softened
- 1/3 cup powdered sugar
- 1 tbsp vanilla extract
For the Whipped Cream
For the French Toast
- One 1 lb. loaf of good-quality brioche bread
- 4 large eggs
- 1 cup milk
- 2 tbsp real maple syrup
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 2 tsp vanilla extract
- pinch of salt (a tiny pinch - less than 1/8 tsp)
Make the Cream Cheese Filling: Cream together the cream cheese filling ingredients in a medium bowl with an electric mixer. Set aside.
Make the Whipped Cream and Slice your Berries: In a clean, dry bowl, add the whipped cream ingredients. Mix with electric mixer on high speed until stiff peaks form when you lift the mixer (not while it's running) straight out of the bowl. Cover and pop in the fridge while you make the french toast. Slice your strawberries, then set aside for later.
Make the French Toast: Whisk all the french toast batter ingredients together in a medium mixing bowl. Spread half the slices of bread with the cream cheese filling. Use the other half of the bread slices to make sandwiches with the cream cheese slices.
Turn your Oster DiamondForce Nonstick Electric Griddle to 275 degrees. Give it a very light spray with nonstick spray (this makes griddle cleanup an absolute BREEZE). Dunk one french toast sandwich in the batter at a time, making sure to get both sides coated. Place on the heated griddle (I do about 4-5 at a time on the griddle) and cook until golden brown. Flip, and repeat until all the sandwiches are cooked.
Serve + Store: Slice french toast pieces into triangle slices, and top with the fresh whipped cream, sliced strawberries, and maple syrup. Store leftovers in containers in the fridge for a few days and gently reheat french toast as needed.
Cleaning Tip: Add a dot of dish soap to a damp paper towel and sort of scrunch the paper towel to rub it in. Wipe the cooled griddle with this, and then repeat with a clean damp paper towel with no soap. This griddle is an absolute dream to clean up! Check in the warming drawers too, to make sure you don't leave any crumbs of food in them when the griddle isn't in use.
Recipe: Tasty Creamy Spinach Stuffed Tomatoes (leftover ideas!)
Creamy Spinach Stuffed Tomatoes (leftover ideas!). Creamy Tomato Soup with Italian Sausage and Tortellini. I've made some changes to the original recipe, which you can see by clicking on the link above. Adjust flavor with salt and pepper.
Stuffed tomatoes with mushrooms, parmesan and spinach. Ed Baines' juicy, richly-stuffed baked tomatoes will satisfy vegetarians and Shrimp Pasta features creamy Mozzarella sauce, sun-dried tomatoes, basil, and red pepper flakes. Need more stuffed tomato recipe ideas? You can have Creamy Spinach Stuffed Tomatoes (leftover ideas!) using 12 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Creamy Spinach Stuffed Tomatoes (leftover ideas!)
- It’s 6 large of red tomatoes.
- You need 1 bunch of spinach.
- You need 1 1/2 cup of finely shredded cooked chicken (baked, or steamed leftovers).
- You need 3 tbsp of mayonnaise (or sour cream).
- You need 1/4 cup of milk.
- It’s 1 of onion.
- Prepare 6 of pimentoes.
- It’s 1/4 cup of mushrooms (finely chopped).
- You need 1 tbsp of garlic powder.
- It’s 1 tsp of black pepper.
- You need 2 tsp of salt (to your taste).
- Prepare 1/2 cup of grated cheese.
These tomatoes are stuffed with a delicious quinoa-spinach mixture and topped with a variety of cheeses. I have some leftover quinoa and spinich and will try this out today! Thanks for the giveaway too
I would get the optimum capris
perf. Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage.
Creamy Spinach Stuffed Tomatoes (leftover ideas!) instructions
- Preheat oven to 350°F..
- Wash spinach and roughly chop.
- Add a quarter cup of water and spinach to a pot on medium heat with a closed lid.
- Slice top off tomatoes and with a teaspoon, gently scoop out the insides leaving almost a bowl shape. Set aside on a baking pan(Save tomato insides for salsa or juice!).
- In food processor, blend onions, pimentos, mushrooms and set aside..
- Ensure chicken is finely minced..
- Keep an eye on spinach, water will dry out so keep adding quarter cup at a time until spinach is completely soft and mushy..
- In a large mixing bowl, add cooked spinach, chicken, mayonnaise, milk, onions, pimentos, mushrooms, garlic powder, salt and black pepper and cheese..
- Spoon spinach mixture into tomatoes and top off with cheese..
- Bake at 350 for thirty minutes, until cheese is melted and tomato is soft.
- Refrigerate leftover spinach mixture for other uses (sandwiches etc).
Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Slice off tomato top about ½ "down. Creamed Spinach & Cream Cheese Stuffed Portobello Mushrooms. Trim the tops off the tomatoes and scoop out the seeds. Make restaurant-style fried rice at home!
Recipe: Tasty Stuffed Green Bell Pepper
Hello everybody, welcome to my recipe site, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best Stuffed Green Bell Pepper recipe here. We also have wide variety of recipes to try.
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As you can see, it’s not difficult to start incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to stuffed green bell pepper recipe. You can have stuffed green bell pepper using 13 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Stuffed Green Bell Pepper:
- Get 3 of large green peppers (cut in half and cored).
- Provide 1/2 cup of onion, chopped.
- Use 1 tsp of Italian herbs.
- Take 1 clove of crushed chopped garlic.
- You need 1 tsp of salt.
- Take 1/4 tsp of ground black pepper.
- Take 1 lb of ground beef (you're preference).
- Use 1 of egg.
- You need 1/2 of bag fresh spinach.
- Use 1/2 packages of minute rice blend ( box comes with 4 bags).
- Take 1 of large can crushed tomatoes.
- Take 1/2 cup of white wine or beef broth.
- You need 1/4 cup of parmesan cheese.
Steps to make Stuffed Green Bell Pepper:
- Cut and core peppers.
- Line bottom of baking dish with fresh spinach. I use this as a bed for my peppers..
- Mix meat, herbs, rice,salt, pepper, garlic, onions and egg together until well incorporated..
- Stuff peppers and place on spinach. Mix crushed tomatoes and white wine pour over peppers and bake 35-40minutes..
- Uncover peppers add parmesan cheese on top and bake uncovered for additional 5 minutes..
- Let set 5 minutes before serving. Is wonderful with mash potatoes or spatzel..
- Bake at 350.
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Dolmathakia (Stuffed Grape Leaves With Rice and Herbs)
This classic Greek appetizer (or meze) called dolmathakia (dol-mah-THAH-kya) are grape leaves stuffed with rice, pine nuts, and fresh herbs. They may take a little bit of time to prepare, but they are worth the effort. Serve dolmathakia cold or at room temperature.
The use of grape leaves to wrap food dates back to the days of Alexander the Great. Dolma is the name of a whole group of stuffed vegetable dishes, but dolmadaki are specifically dishes made by wrapping either grape or cabbage leaves around a filling. Dolmadaki can be made in many different ways, using minced meat, vegetables, nuts, herbs, and spices.
While Americans tend to think of stuffed grape leaves as a Greek delicacy, dolmadaki may have originated in Turkey or Armenia. Certainly, there are many variations on the dish from the Persian Gulf, Egypt, Syria, Lebanon, Iraq, and Iran.
There are many variations on the ingredients listed below. For example, if pine nuts are not easily available, consider using grains, raisins, or even lentils.
Stuffed Shells In Meat Sauce Recipe
The weather in Chicago has been cold and snowy, so what’s a gal to do? Cook of course! When 8″ of snow fell last weekend, comfort food was in order, and I was craving stuffed shells in meat sauce. Plus, this recipe is too good (and easy) not to share. While the kids were outside sledding, I got to work inside.
RECIPE AFTER THE JUMP…
I know recipes have never really been a thing on the blog, but I had so much fun putting together my cookie swap post, I couldn’t resist. The thing I love most about this particular stuffed shells recipe is that it feeds a small army…and that’s a good thing, cuz the neighbors popped over when they saw my kiddos outside. This recipe fed 4 hungry adults (unfortunately my picky eaters wanted nothing to do with it), and I still had leftovers for 2 days.
1 box jumbo shell pasta
1-1/2 lbs. ground beef
1 small onion chopped
16 oz. ricotta cheese
1-1/4 cup shredded mozzarella
1/2 cup grated parmesan
1 large egg
24 oz jar spaghetti sauce — I personally use Rao’s Vodka Sauce
1 can diced tomatoes
3-4 Tbsp garlic
Salt and pepper each layer to taste
2 Tbsp fresh basil
2 Tbsp fresh oregano
1/4 cup shredded mozzarella to top
Cook pasta shells to package directions. Drain and set aside.
In a skillet, brown the ground beef and add onions. Season with salt and pepper to taste.
Add garlic, tomatoes, basil, oregano and spaghetti sauce. Cover and let simmer.
In a separate bowl, combine ricotta, mozzarella, parmesan, and egg. Salt and pepper to taste. Mix thoroughly.
Spray casserole dish with cooking spray and cover the bottom of the dish with the meat sauce.
Used a spoon to scoop the cheese mixture into eat shell and layer them over the meat sauce.
Pour remaining meat sauce over the stuffed shells.
Top with the remaining 1/4 cup shredded mozzarella.
Cover and bake for 25 minutes.
Serve with a sprinkle of parmesan cheese.
(When my picky eaters aren’t eating the stuffed shells for dinner, I like to add fresh spinach to my meat sauce or use it in place of ground beef all together.)
That’s it! My stuffed shells recipe is easy peasy, right. Tonight we’re supposed to get another 6″ of snow…so I might have to whip up this recipe again.
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