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Our Daily Bread Recipes

 

 

David Chriswell – Fr. Paul’s Biggest Fan
As seen on "Our Daily Bread" 11/13/2010
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
 
Fr. Paul’s Stuffed Pepper’s for Two
2 large red peppers
¼ - ½ lb ground beef, browned and drained
2 eggs
1 cup breadcrumbs
Salt, pepper, hot sauce to taste
½ cup flour
1 – 2 Tbsp. oil
½ cup tomato sauce
3 Tbsp. shredded cheddar cheese
 
Blanch peppers in boiling water for10 minutes. Then plunge into an ice bath. Remove skin from pepper and pat dry.
 
In a mixing bowl add the cooked ground beef, 1 egg, ½ cup breadcrumbs, salt, pepper and hot sauce. Divide meat into two sections and stuff the pepper.
 
Place flour in a shallow bowl. Crack remaining egg into a shallow bowl, mix well. Pour remaining breadcrumbs into a shallow bowl.
 
Coat stuffed pepper with flour. Then dip it into the egg wash, and then into breadcrumbs covering all sides.
 
To a hot skillet add oil, and fry peppers on all sides. Remove from skillet and place in an oven-safe dish that has about ½ cup tomato sauce on the bottom. Place peppers on top, surround the sides with shredded cheese and place in a 350* oven for 10 - 15 minutes.
 
 
 
David’s Salsa
3 28 oz. cans tomatoes, crushed
1 bell pepper, chopped
1 Vidalia onion, chopped
1 – 2 hot peppers (optional)
3 cloves of garlic
1 can corn, drained
Dash of salt and pepper
2 Tbsp. basil
2 Tbsp. cilantro
 
To a large stock pot add the tomatoes, bell pepper and onion. Turn heat on medium. Mix well. Add garlic, hot peppers and drained corn. Add the salt, pepper, basil and cilantro. Mix well. Cook on medium/low heat for 2 hours. Cool and refrigerate.
 
David’s Homemade Dippin’ Chips
Flat bread pitas
Olive oil spray
Garlic salt or your favorite seasoning
 
Cut the pitas into bite size pieces. Spray with olive oil and coat with seasonings. Bake in a 350* oven for 10 – 15 minutes or until crispy. Let cool and use with homemade salsa.
 
David’s Bite Night
1 Tbsp. olive oil
1 Vidalia onion
2 cloves garlic
1 can stewed tomatoes
2 cups of Vegetable broth
1 ½ cups instant rice
½ lb. shrimp, cut into bite sized pieces
1 can corn
1 can red kidney beans, drained
Dash of hot sauce
Dash of curry
Fresh ginger, sliced thin
Salt and pepper to taste
 
Sauté the onion in olive oil over medium heat. When the onion is soft, add the garlic. Sauté 1 more minute, stirring constantly. Add broth and stir. When the broth comes to a simmer add the rice, corn and shrimp. Let cook about 5 minutes. Then add stewed tomatoes, kidney beans, curry, salt and pepper. Cook until the shrimp are done – (pink in color). Just before serving add the hot sauce to taste.