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FMS-StuffedBananaPeppers

Stuffed Banana Peppers

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Ingredients

  • toothpicks

  • 2 (8 ounce) packages cream cheese, softened

  • ½ cup chopped sun-dried tomatoes

  • 3 cloves garlic, minced, or more to taste

  • 1 tablespoon chopped fresh cilantro

  • 10 banana peppers

  • 10 slices peppered bacon, or to taste

Directions

  1. Soak toothpicks in water for 15 minutes.

  2. Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.

  3. Preheat an outdoor grill for medium heat and lightly oil the grate.

  4. Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a ‘T’. Remove seeds, as desired, using a paring knife.

  5. Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.

  6. Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

FMS-SrirachaFranks

Sriracha Franks

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Ingredients

  • 1 cup ketchup

  • ¼ cup soy sauce

  • ¼ cup rice vinegar

  • 3 tablespoons sriracha sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon sesame oil

  • 1 teaspoon grated ginger root

  • 1 clove garlic, crushed

  • 1 (12 ounce) package all-beef franks, cut into 1-inch slices

  • 1 box toothpicks, or as needed

Directions

Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Serve with toothpicks.

fms-coconut-shrimp

Coconut Shrimp

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Ingredients

  • ¾ cup all-purpose flour, divided

  • ⅔ cup beer

  • 1 large egg

  • 1 ½ teaspoons baking powder

  • 2 cups flaked coconut

  • 24 medium raw shrimp, shelled, deveined, with tails attached

  • 3 cups oil for frying

Directions

  1. Line a baking sheet with wax paper; set aside.

  2. Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.

  3. One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.

  4. Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).

  5. Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.

Taco-Lasagna

Taco Lasagna

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Ingredients

  • 1 pound ground beef
  • ½ cup chopped green pepper
  • ½ cup chopped onion
  • ⅔ cup water
  • 1 envelope taco seasoning
  • 1 can (15 oz) black beans. rinsed and drained
  • 1 can (12 oz) Mexican diced tomatoes, undrained
  • 6 -8 inch flour tortillas
  • 1 can (16 oz) refried beans
  • 3 cups shredded Mexican cheese blend

Instructions

  • In a large skillet over medium-high heat, cook ground beef along with the chopped onion and green pepper until no pink is left on the meat
  • Add water and taco seasoning. Simmer for a couple of minutes
  • Next, mix in the drained black beans and the undrained Mexican tomatoes. Simmer for 10 minutes
  • Preheat the oven to 350F. Grease a 9 x 13-inch baking dish and place two tortillas at the bottom.
  • Spread half of the refried beans on top of the tortillas
  • Spoon half of the meat mixture on top
  • Sprinkle 1 cup of cheese on top of the meat mixture
  • Repeat layers and finish with a layer of tortillas and the last cup of cheese. Bake for 25-30 minutes or until the cheese is melted and bubbly. Top with your favorite toppings and serve.