Stuffed Peppers (Greek Style)

turkish asian traditional ramadan food pepper stuffed with rice - stuffed peppers tatziki stock pictures, royalty-free photos & images — Photo by Getty Images

Greek Style Stuffed Peppers Recipe by Suzy Karadsheh from The Mediterranean Dish.

Prep time: 30 minutes

Cooking time: 30 minutes

Servings: Yields 6

Ingredients

Greek extra virgin olive oil
1 small yellow onion, chopped
1/2 lb ground beef
Kosher salt + black pepper
1 tsp ground allspice
2 garlic cloves, minced (or 1 tsp garlic powder)
1 cup cooked or canned chickpeas, drained and rinsed
1 small bunch fresh parsley, chopped ( about 1 cup packed fresh parsley. Or a mixture of chopped fresh parsley and fresh dill)
1 cup white rice, soaked in water for 2o to 30 minutes, then drained
3/4 tsp hot or sweet paprika
1/4 cup tomato sauce
2 1/4 cup water
6 bell peppers, any colors, tops removed and cored
3/4 cup chicken broth (or water)

asian style ground beef and rice skillet - cooking ground beef and rice stock pictures, royalty-free photos & images — Photo by Getty Images

Directions

Cook the Meat and Chickpeas: In a medium pot, heat 1 tablespoon of olive oil. Sauté the onions until golden. Add the meat and cook on medium-high, stirring occasionally, until browned. Season with salt, pepper, allspice, and garlic. Stir in the chickpeas and cook briefly.
Add Rice and Cook: Add parsley, soaked and drained rice, paprika, and tomato sauce to the pot. Stir to combine. Pour in water and bring to a high simmer until the liquid reduces by half. Lower the heat, cover, and cook for 20 minutes, or until the rice is fully cooked. Adjust seasoning to taste.
Grill the Peppers: Heat a grill or skillet over medium-high while the rice cooks. Cover and grill the bell peppers for 10-15 minutes, turning as needed until softened and lightly charred. Set aside to cool slightly.
Preheat Oven and Assemble Peppers: Preheat the oven to 350°F. Arrange the peppers open-side up in a baking dish with 3/4 cup broth or water. Fill each pepper with the meat, rice, and chickpea mixture.
Cover and Bake: Cover the dish with foil (without touching the peppers) and bake on the middle rack for 20-30 minutes.
Serve: Remove from the oven, garnish with parsley if desired, and serve warm. Pair with Tzatziki sauce and a Greek salad for a Greek-style main dish.

asian style beef and rice skillet - stuffed peppers stock pictures, royalty-free photos & images — Photo by Getty Images

Cranberry Brie Bites

Cranberry Brie Bites Recipe by Carolyn Casner from EatingWell.

Prep time: 20 minutes

Cooking time: 10 minutes

Servings: 24 servings

Ingredients

1 (7 to 8 ounce) prepared pie crust (1/2 of a 14 ounce package; see Tip)
½ cup prepared cranberry sauce or homemade
3 ounces Brie cheese, cut into 24 pieces, divided
1 tablespoon chopped fresh chives (Optional)

baked camembert cheese on a steel tray with cranberry sauce and thyme. black background. top view. copy space. - cranberry brie stock pictures, royalty-free photos & images — Photo by Getty Images

Directions

Preheat the oven to 450°F and lightly spray a mini muffin tin with cooking spray.
Roll out the pie crust on a flat surface to about 12 inches in diameter. Use a 2-inch biscuit cutter to cut out 24 circles from the dough, rerolling scraps if needed.
Press each dough circle into a muffin cup and prick with a fork. Bake for 5-7 minutes, or until lightly browned. Remove from oven.
Place 1 teaspoon of cranberry sauce in each cup, then top with a piece of Brie.
Return to the oven and bake for another 5 minutes, or until the cheese is melted and the sauce is hot.
Let cool for 10 minutes. Sprinkle with chives if desired, and serve warm.

crostini appetizers with cranberries, brie and caramelized onions, above on a white plate - cranberry brie bites stock pictures, royalty-free photos & images — Photo by Getty Images

Pumpkin-Shaped Rolls

pumpkin shaped biscuits. - pumpkin shaped bread stock pictures, royalty-free photos & images — Photo by Getty Images

Pumpkin-Shaped Rolls Recipe by Veronica Fay from Taste of Home.

Prep time: 60 minutes

Cooking time: 15 minutes

Servings: yields one dozen

Ingredients

1 tablespoon active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup canned pumpkin
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried minced onion
1-1/2 teaspoons each of minced fresh oregano, sage, rosemary, and thyme
1 teaspoon salt
1/4 teaspoon cayenne pepper
2-3/4 to 3-1/4 cups bread flour
2 cups shredded sharp cheddar cheese
1/4 cup butter, melted, optional
6 honey wheat braided pretzel twists, halved

pumpkin shaped buns. halloween menu ideas. - pumpkin shaped bread stock pictures, royalty-free photos & images — Photo by Getty Images

Directions

In a small bowl, dissolve the yeast in warm water.
Mix the pumpkin, garlic powder, onion powder, minced onion, fresh herbs, salt, cayenne, yeast mixture, and 1 1/2 cups of flour in a large bowl. Beat on medium speed until smooth.
Gradually add the rest of the flour until a soft, sticky dough forms. Stir in the cheese.
On a floured surface, knead the dough until smooth and elastic (6-8 minutes). Place in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down the dough, then turn it onto a lightly floured surface. Divide and shape it into 12 balls, flattening slightly. Wrap each ball with 4 pieces of kitchen string to create pumpkin-like indentations.
Place rolls 2 inches apart on greased baking sheets. Cover with kitchen towels and let rise in a warm place until almost doubled about 45 minutes.
Preheat the oven to 375°F. Bake the rolls until golden brown, 15-20 minutes. Brush with melted butter if desired.
Let the rolls cool on wire racks, then cut and remove the string. Before serving, insert a pretzel half into the top of each roll as a “stem.”

fresh homemade pumpkin shaped buns - pumpkin shaped bread stock pictures, royalty-free photos & images — Photo by Getty Images

Cinnamon French Toast Recipe

Cinnamon french toast with a syrup drizzle. — Photo by Getty Images

Prep time: 5 minutes

Cooking time: 30 minutes

Serving size: 5 servings

Ingredients

10 slices of bread
3/4 cup milk
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Optional: powdered sugar and syrup

Bread sitting in a french toast egg mixture. — Photo by Getty Images

Directions

Heat a skillet over medium heat while you make your cinnamon French toast mixture.
Whisk together the milk, eggs, vanilla extract, and cinnamon in a bowl.
Dip each slice of bread in the egg mixture, coating both sides evenly.
Place each coated slice of bread onto the heated skillet.
Cook each side for 3-4 minutes or until golden brown.
Serve your french toast hot, optionally with syrup and powdered sugar.
Enjoy!

French toast being toasted in a skillet. — Photo by Getty Images

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Vegan Italian Stuffed Artichokes

Stuffed Artichokes

Stuffed Artichokes Recipe from Plants Rule.

Prep time: 15 minutes

Cooking time: 55 minutes

Servings: 4 artichokes

Ingredients

4 large artichokes
2 lemons
1/2 cup pine nuts
1/2 cup pitted green olives
1 bunch fresh parsley, chopped
3/4 cup whole wheat bread crumbs
1/4 cup nutritional yeast
1/2 teaspoon salt
1/2 cup white wine
1/8 teaspoon red chile flake

preparation of heads of fresh raw artichokes plants from artichoke plantation in argolida, greece ready to cook with lemon - artichokes soaking stock pictures, royalty-free photos & images — Photo by Getty Images

Directions

Preheat oven to 350°F (175°C).
Prepare lemon water: Zest the lemons and set the zest aside. Mix the juice of both lemons in a large bowl with about 8 cups of cold water. This will be the bath for your artichokes to keep them from browning.
Prep the artichokes:

Trim off the woody end.
Peel the stem with a paring knife and remove any tough outer leaves.
Cut the bottom stem for a flat base (save the stem).
Trim off the top third of the artichoke with a serrated knife.
Open the leaves, scoop out the inner pink thistle, and place the artichoke and stem in the lemon water while you prep the others.

Make the breadcrumb filling:

Toast pine nuts at 350°F for 4-5 minutes until golden, then increase the oven to 400°F.
Chop parsley, toasted pine nuts, and olives.
Mix chopped parsley, olives, pine nuts, bread crumbs, and nutritional yeast in a bowl, seasoning with salt and pepper.

Stuff and bake the artichokes:

Stuff each artichoke with about 1/4 of the breadcrumb mixture, pressing it in firmly.
Place the stuffed artichokes and stems in a baking dish. Pour wine into the bottom, sprinkle red chile flakes over the artichokes, and add 2 cups of lemon water.
Cover and bake at 400°F for 30 minutes, then uncover and bake another 20-25 minutes.

stuffed artichokes cooking - stuffed artichokes stock pictures, royalty-free photos & images — Photo by Getty Images

Notable North Carolina Professional Athletes

Chris Paul (Winston-Salem)

Chris Paul NC Professional Athletes — Photo by Ronald Martinez/Getty Images

Chris Paul is an NBA point guard from Winston-Salem, North Carolina. Before being drafted in 2005, Paul spent two years playing basketball at Wake Forest University. He was selected fourth overall by the New Orleans Hornets, who are now known as the Charlotte Hornets, during their temporary relocation to New Orleans. While he has played for seven teams, currently the San Antonio Spurs, none of them were in his home state of North Carolina.

Richard Petty (Level Cross)

Hall of Famer Richard PettyNC Professional Athletes — Photo by Chris Graythen/Getty Images

Richard Petty, a North Carolina stock car racer, was born in Level Cross. He has a large number of achievements under his belt including his large number of NASCAR. Petty shares the record for the most NASCAR Cup Series Championships with Dale Earnhardt, a fellow North Carolinian, and Jimmie Johnson. His last race was in 1992, the Hooters 500, and he has earned his nickname “The King.”

Julius Peppers (Wilson)

Julius Peppers NC Professional Athletes — Photo by Streeter Lecka/Getty Images

Julius Peppers is a Defensive end Linebacker from Wilson, North Carolina. He spent three years playing for the University of North Carolina before being drafted 2nd overall in 2002. Peppers played for the Carolina Panthers until 2009, returning to Carolina again in 2017 for one final season. After 16 years of professional football, Peppers retired after the 2018 season.

Dale Earnhardt Sr. (Kannapolis)

Dale Earnhardt NC Professional Athletes — Photo Credit: David Taylor/Allsport

Dale Earnhardt Sr. was a professional stock car driver born in Kannapolis, North Carolina. His first race was in Charlotte at the 1975 World 600 and his last was the Daytona 500 in 2001. Dale Earnhardt Sr. died in an accident at the 2001 Daytona 500 due to a three-car crash at only 49 years old. His son, Dale Earnhardt Jr., takes after his father and carries along his legacy as one of the most popular professional athletes from North Carolina.

Carl Eller (Winston-Salem)

Carl Eller NC Professional Athletes — (Photo by David Maxwell/Getty Images

Carl Eller, a Winston-Salem native, is a former Defensive end who played in the NFL for 15 years. He played nearly all of his career (1964-1978) with the Minnesota Vikings, eventually retiring with the Seattle Seahawks after less than a year. After retiring from football, Eller went back to school and obtained a degree in Human Services. Both the Pro Football Hall of Fame and the College Football Hall of Fame honor him.

Bobby Bell (Shelby)

Commentator Jim Nantz and NFL Hall of Famer Bobby Bell speak after the AFC Championship Game between the Kansas City Chiefs and the Tennessee Titans... — Photo by Matthew Stockman/Getty Images

Bobby Bell is a former American football linebacker from Shelby, North Carolina. “He played his entire career with the Minnesota Vikings, who drafted him in 1963. After retiring in 1974, Bell secured his place in the North Carolina Sports Hall of Fame and the Rose Bowl Hall of Fame. He settled in Kansas City, Missouri, and opened Bobby Bell’s Bar-b-que.

Enos Slaughter (Durham)

Statue of Enos Slaughter of the St. Louis Cardinals is outside of Busch Stadium on July 18, 2004 in St. Louis, Missouri. — Photo by Dilip Vishwanat/Getty Images

Enos Slaughter, also known as “Country,” was born in Roxboro, North Carolina. Slaughter was an MLB right fielder for 21 years, retiring in 1959. In his 21 years of professional baseball, Slaughter played for five teams before retiring in Durham, North Carolina. He coached Duke baseball from 1971 to 1977 and helped with other local organizations.

Raymond Floyd (Fort Bragg)

Raymond Floyd hits from the 18th tee during the first round of the Champion's TOUR 2005 SBC Championship at Oak Hills Country Club in San Antonio,... — Photo by Steve Grayson/Getty Images

Professional golfer, Raymond Floyd, was born in Fort Bragg, North Carolina. His father, a soldier in the U.S. Army at Fort Bragg, and Floyd started his gold career at the enlisted men’s course. He attended UNC Chapel Hill for one semester before starting his professional golfing career. He has won many notable tournaments including the Masters (1976), PGA (1969 and 1982), and the U.S. Open (1986). He officially retired in 2010 after nearly 50 years of playing and is notable for North Carolina professional athletes.

James Worthy (Gastonia)

James Worthy#42, Small Forward and Power Forward for the Los Angeles Lakers during the NBA Pacific Division basketball game against the Los Angeles... — Photo by J.D. Cuban/Allsport/Getty Images

James Worth is a retired professional basketball player born and raised in Gastonia, North Carolina. He lived in North Carolina until the 1982 draft when the Lakers selected him 1st overall out of college. His playing career lasted 12 years in which he received many awards and honors with the Los Angeles Lakers. Both his UNC Chapel Hill jersey (52) and Los Angeles Lakers jersey (42) numbers have been retired.

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Arancini

Arancini Recipe by Leah Perez from The Pioneer Woman.

Prep time: 10 minutes

Cooking time: 15 minutes

Servings: Yields 2 dozen

Ingredients

For the risotto:

4 cups chicken broth
4 Tbsp. unsalted butter, divided
1/2 medium yellow onion, chopped
1 celery stalk, chopped
1 tsp kosher salt, plus more for sprinkling
1/2 tsp ground black pepper
1 cup arborio rice
3 garlic cloves, minced
1/2 cup dry white wine
1 cup grated parmesan cheese, plus more to serve
1/4 cup chopped fresh parsley, plus more to serve

For the Arancini:

4 oz. fontina cheese or low-moisture mozzarella cheese
2 cups panko breadcrumbs
2 large eggs
Vegetable oil, for frying
Marinara sauce, to serve

friends bonding and preparing food at home - making arancini balls stock pictures, royalty-free photos & images — Photo by Getty Images

Directions

For the Risotto:

Heat chicken stock with 1 cup of water in a medium saucepan over low heat to keep it warm.
In a large pot, melt 2 tablespoons of butter over medium heat. Add onion, celery, salt, and pepper. Cook until tender (3–5 minutes).
Add rice and cook until edges are translucent (about 3 minutes). Stir in garlic and cook briefly (30 seconds).
Pour in white wine and stir for 2–3 minutes until reduced.
Add ½ cup of hot broth to the rice, stirring until almost absorbed (3–5 minutes). Repeat, adding broth gradually, until rice is tender and creamy (20–25 minutes).
Stir in parmesan, remaining 2 tablespoons butter, and parsley until combined.
Spread risotto in a 9×13 pan, cover with plastic wrap pressed directly on top, and refrigerate for 1 hour or until cold.

For the Arancini:

Cut fontina cheese into ½-inch pieces.
Shape cold risotto into 1-inch balls (about 1 ½ tablespoons each). Flatten each ball, add 2 cubes of cheese, and fold the risotto around to seal. Place on a lined sheet tray.
Chill arancini in the fridge for 30 minutes.
Set up a coating station with panko breadcrumbs in one dish and whisked eggs in another. Dip each ball in egg, then roll in panko to coat.

meatballs - frying arancini balls stock pictures, royalty-free photos & images — Photo by Getty Images

Hidden Veggie Mac & Cheese

american creamy macaroni and cheese pasta - mac n cheese stock pictures, royalty-free photos & images — Photo by Getty Images

Hidden Veggie Mac & Cheese Recipe by Yumna Jawad from Feel Good Foodie.

Prep time: 10 minutes

Cooking time: 25 minutes

Servings: 8 servings

Ingredients

2 carrots peeled and roughly chopped
1 small head cauliflower cut into florets
4 tablespoons unsalted butter
¼ cup all-purpose flour
1 teaspoon salt plus more for water
¼ teaspoon black pepper
4 cups milk
2 cups water
1 pound elbow pasta
2 cups shredded cheddar cheese

cheddar sauce preparation - making mac n cheese stock pictures, royalty-free photos & images — Photo by Getty Images

Directions

Bring a large pot of salted water to a boil. Add carrots and cauliflower and cook for 5 minutes, or until tender.
Remove from water with a slotted spoon and place in a high-speed blender along with ½ cups of the cooking water. Blend until smooth and set aside.
Drain the pot, add butter, and set over low heat. Once melted, add flour, salt, and pepper. Cook the butter and flour mixture for 2 minutes, or until it is golden brown and smells nutty.
Increase the heat to high, add the milk, water, and pasta, and bring to a boil, then reduce heat to a simmer. Cook, stirring frequently, for 15 minutes, or until the pasta is tender and the milk has reduced to a thick and creamy sauce.
Remove from heat and stir in the blended carrots, cauliflower, and cheddar cheese. Stir until the cheese has melted and everything is well combined.

stovetop mac 'n' cheese - mac n cheese stock pictures, royalty-free photos & images — Photo by Getty Images

Apple Crisp

Apple Crisp Recipe

Prep time: 20 minutes

Baking time: 40 minutes

Serving size: 4 servings

Ingredients

6 apples, peeled, cored and sliced
2 tablespoons white sugar
1 ½ teaspoons ground cinnamon
1 cup brown sugar
¾ cup old-fashioned oats
¾ cup all-purpose flour
½ cup cold butter
1 teaspoon vanilla extract
Vanilla ice cream (optional)

Chopped up apples being coated in cinnamon for the apple crisp.

Directions

Preheat oven to 350°F.
Coat the apple slices with sugar, vanilla extract, and 1/2 teaspoon of cinnamon.
Pour the coated apples into a 9-inch square baking dish.
Combine brown sugar, oats, flour, and 1 teaspoon of cinnamon in a separate bowl.
Cut in the cold butter until coarse crumbs form and crumble on top of the apple slices.
Bake until golden brown and bubbly for approximately 40 minutes.
Serve the apple crisp with vanilla ice cream (optional) and enjoy!

Make the perfect homemade vanilla ice cream to pair with apple crisp!

Old fashion oats in a bowl to make an apple crisp.

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Feta Spaghetti Squash

Feta Spaghetti Squash Recipe by Yumna Jawad from Feel Good Foodie.

Prep time: 15 minutes

Cooking time: 45 minutes

Servings: 2 servings

Ingredients

1 large spaghetti squash split in half, seeds removed
1 8-ounce block feta cheese (substitute vegan feta)
1 cup cherry tomatoes halved
2 cloves garlic minced
Salt and pepper to taste
4 tablespoons olive oil
¼ cup chopped basil

spaghetti squash oven baked - spaghetti squash stock pictures, royalty-free photos & images — Photo by Getty Images

Directions

Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.
Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up on the prepared baking sheet.
Break the feta block in half and place each half in the middle of each squash half. Add the cherry tomatoes on top, along with the garlic and olive oil. Season with salt and pepper.
Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.
Use a fork to pull the inside of the squash apart, which will come out in strands that look like spaghetti. Stir it all together and scatter it with fresh basil. Enjoy immediately.

Stuffed Peppers (Greek Style)

Ingredients

Directions

Cranberry Brie Bites

Ingredients

Directions

Pumpkin-Shaped Rolls

Ingredients

Directions

Cinnamon French Toast Recipe

Ingredients

Directions

Stuffed Artichokes

Ingredients

Directions

Notable North Carolina Professional Athletes

Chris Paul (Winston-Salem)

Richard Petty (Level Cross)

Julius Peppers (Wilson)

Dale Earnhardt Sr. (Kannapolis)

Carl Eller (Winston-Salem)

Bobby Bell (Shelby)

Enos Slaughter (Durham)

Raymond Floyd (Fort Bragg)

James Worthy (Gastonia)

Arancini

Ingredients

Directions

Hidden Veggie Mac & Cheese

Ingredients

Directions

Apple Crisp Recipe

Ingredients

Directions

Feta Spaghetti Squash

Ingredients

Directions

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