Stacey's Savory & Sweet Home Cooking

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Mediterranean Pasta Salad

Posted by Stacey @ Savory & Sweet on May 29, 2012 at 9:10 AM Comments comments (1)

It's easy to make, the flavors are fresh and it looks colorful and inviting! You will need to make this for your next cook-out!


1 box Penne Rigate Pasta

1 Roasted Red Pepper, finely chopped

1 Green Bell Pepper, finely chopped

1 Small Can of Sliced Black Olives, drained

1 Cup Feta Cheese, crumbled

1 16oz bottle Kraft Tuscan House Italian Dressing


Boil water and cook pasta for 10-12 minutes.

While pasta is cooking, finely chop and combine both peppers, olives and feta cheese into a large bowl.

When pasta is done, drain water and add to bowl. Pour in dressing and stir well to combine.

Refrigerate before serving.

Beef & Black Bean Stuffed Peppers

Posted by Stacey @ Savory & Sweet on May 17, 2012 at 12:20 AM Comments comments (1)

This whole recipe started off as something completely different. I had seen the Vegetarian Stuffed Poblano Pepper's posted by Bev Cooks, and once I stopped drooling, I had my heart set on stuffing some poblano's with some good 'ol meat. However, the lack of poblano peppers and the abundance of gorgeous green bell peppers, led me to this recipe. It was my boyfriends pick since it was his birthday and all, but he seemed happy in the end. That's all that matters.

Makes 6 Stuffed Peppers


3 Green Bell Peppers, seeded & cut in half

1lb Ground Beef

1Pkg Taco Seasoning

1 Orange Bell Pepper, chopped

1 14oz Can of Black Beans

1/2 Red Onion, chopped

1/2 Jalapeno, seeded & finely chopped

2 Cloves of Garlic, minced

1/2 Cup Salsa

1 Teaspoon Cumin

2 Teaspoons Salt

2 Teaspoons Pepper

2 Cups Shredded Cheddar Cheese

Juice from 1/2 of a Lime

1/2 Tablespoon Chopped Cilantro


Preheat oven to 125 degrees or Broil. Place halved peppers in oven and let soften for 5-10 minutes. When done, turn oven up to 400 degrees. (You could also parboil peppers for a few minutes to soften.)

In a large skillet, brown ground beef and drain fat. Stir the package of taco seasoning and 1 teaspoon of salt and pepper. Leave aside off heat, to slightly cool.

In a bowl, combine orange pepper, onion, beans, jalapeno, garlic, cumin and 1 teaspoon of salt and pepper.

Saute in a pan for a few minutes, until orange pepper is soft.

Combine sauted veggies with beef mixture and the 1/2 cup of salsa in a bowl and stir to distribute evenly.

Lay green peppers on an aluminum foil lined sheet pan. Spoon in beef mixture into each pepper, slightly pressing down with spoon to make sure the stuffing stays inside the pepper. Squeeze one half of a lime juice over each pepper. Spread enough cheese on top of the stuffing to cover the pepper.

Bake in over for 20-25 minutes until cheese is melty and bubbly!

There was a little bit of extra beef stuffing, even with packing the peppers pretty full. But while the peppers were baking, I sat there with tortilla scoops chips and ate it. :) However, it would also be good as taco filling for lunch the next day!

Here's the link to Bev Cook's Vegetarian Stuffed Poblano Peppers:

Fiesta Guacamole

Posted by Stacey @ Savory & Sweet on May 15, 2012 at 9:35 AM Comments comments (0)

This is the BEST version of guacamole that I've ever had. Who knew that it would have come from a detox recipe book...ssshhhh! It's pretty much like a party in your mouth, hence the name, Fiesta Guacamole!! ;)


2 Avocados

1/2 Jalapeno, seeded & finely chopped

2 Tomatoes, seeded (gutted) & finely chopped

3 Cloves of Galic, minced

1/2 Red Onion, finely chopped

1 Lime, juiced

1 Tablespoon Cilantro, chopped

2 Teaspoons Salt, more or less to taste

2 Teapsoons Pepper, more or less to taste


Have a medium size bowl ready to put all ingredients in.

Slice avocado length wise, pull halves apart, and scoop out the seed with a spoon. Run the spoon along the edge of the avocado to remove the skin. Chop the avocado into small, bite size pieces.

Chop jalapeno, garlic, tomatoes, cilantro and onion and add to bowl.

Squeeze the juice from one lime into the mixture and sprinkle salt & pepper to taste.

Use a potato masher and mash avacado mixture untill desired consistency. I like mine with some chunks of avocado, and the potato masher seemed to be the best tool to use for this!

Roasted Jalapeno Chimichurri Steak

Posted by Stacey @ Savory & Sweet on May 11, 2012 at 9:15 AM Comments comments (2)

I love chimichurri. Garlicky, herby and packed with flavor. But when you add in the sweet and smokey roasted jalapeno, it takes your standard chimichurri to heaven status. Now imagine that heavenly sauce spooned over a perfectly cooked piece of steak. What's that? Oh, just angels singing. :)


For Steak

2lbs Skirt Steak

1/2 Lime, juiced

1/2 Tablespoon Salt

1/2 Tablespoon Pepper

1/2 Tablespoon Garlic Powder

1/2 Tablespoon Onion Powder

1 Tablespoon Cilantro, chopped

3 Tablespoons Olive Oil

For Sauce

1 Cup Parsley, finely chopped

1/2 Cup Cilantro, finely chopped

3 Cloves Garlic, minced

2 Jalapenos, roasted, peeled and finely chopped

1/3 Cup Olive oil

1/2 Lime, juiced

1 Teaspoon Oregano

1 Teaspoon Salt, more or less to taste

1 Teaspoon Pepper, more or less to taste


Preheat oven to 450 degrees.

Place jalapenos on a sheet pan and leave in oven for 20-25 minutes.

Combine salt, pepper, garlic & onion powder in a small container or bowl. Sprinkle seasonings liberally over both sides of steak. Chop cilantro and also sprinkle on both sides along with the juice of a half of a lime. Leave aside to marinade.

To make chimichurri, finely chop parsley, cilantro and garlic and add to a bowl. Once jalapenos are out of the oven, set aside in a plastic bag so the steam losens the skin of the peppers. When ready, cut the top steam of the pepper off and slice down one side. Using the knife, scrap the all the seeds out and throw away. Finely chop pepper and add to bowl. Squeeze in the juice of one half of a lime. Sprinkle oregano, salt and pepper to taste. Pour in olive oil and mix well with a fork. You can add more or less oil depending on how thick or loose you like the sauce to be.

Preheat a large skillet on medium heat. Add olive oil when warm, and place steak in pan. Cook steak for 5-6 minutes on each side for a medium temperature. When cooked, set aside on a plate covered w/ aluminum foil, and let rest for at least 5 minutes before cutting.

To serve, take pieces of cut steak and spoon on top as much desired chimichurri sauce. Served with a side of yellow rice.

Caprese Stuffed Chicken w/ Creamy Balsamic Sauce

Posted by Stacey @ Savory & Sweet on May 7, 2012 at 6:35 PM Comments comments (1)

It's tomato season, and as soon as I stepped into the store I saw the tomatoes on a vine. They smelled like I stepped into a garden filled with fresh, ripe, juicy tomatoes. I could not pass that up. What else goes best with a tomato, than basil and mozzarella? Oh, a creamy balsamic sauce. That's what. Dijon mustard + Balsamic vinegar = :D.


For Chicken

4 Chicken Breasts, butterflied

2 Tomatoes, sliced

8 Slices of Fresh Mozzarella

12 Leaves of Fresh Basil

3 Tablespoons Balsamic Vinegar

1/2 Tablespoon Salt

1/2 Tablespoon Pepper

1/2 Onion Powder

1/2 Garlic Powder

1 Egg, beaten

1 Cup Panko Bread Crumbs

2 Tablespoons Italian Seasoning

2 Tablespoons Extra Virgin Olive Oil

For Sauce

1 Pint Heavy Cream

2 Tablespoons Butter

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoon Balsamic Vinegar

1 Tablespoon Dijon Mustard

1 Small Onion, chopped

3 Cloves of Garlic, chopped

1/2 Cup Grated Parmesan Cheese

2 Teaspoons Salt

2 Teaspoon Pepper


Preheat oven to 350 degrees.

Take butterflied chicken breasts and season with salt, pepper, onion and garlic powder.

On one half of the chicken layer a slice of mozzarella, then tomato and about 3 leaves of basil (per breast). Drizzle a little balsamic vinegar on top. Fold over the other half of chicken and hold together using toothpicks.

In one bowl beat 1 egg. In another bowl combine bread crumbs and italian seasoning. Start breading the chicken by first dipping into egg, then bread crumbs.

In a large skillet on medium, heat olive oil. Add chicken and brown on both sides. Once browned, place on aluminum foil covered sheet pan.

Place in oven for 20-25 minutes, until chicken is cooked through. While chicken is in the oven, start the sauce.

In a medium sauce pot on medium heat, add butter and olive oil. Once butter is melted, add onions and saute until translucent. Add garlic, salt and pepper and cook for 2 minutes. Pour in heavy cream, balsamic vinegar and dijon mustard. Whisk to combine. Add in cheese, whisk and bring to a boil, then simmer. Sauce will begin to thicken.

When chicken comes out of oven, remove toothpicks with tongs. To serve, pour balsamic sauce over one chicken breast. I also served mine with a side of pasta.

Peanut Butter & Chocolate Chip Oreo Cheesecakes

Posted by Stacey @ Savory & Sweet on May 2, 2012 at 8:45 AM Comments comments (0)

My boyfriend does not like desserts. Not even cakes and even some cookies! I know it's hard to believe. But, there are a few exceptions, like these for example. He actually ate more than one! They are that good. And sooo easy to make!

Inspired by Lauren's Latest Individual Oreo Turtle Cheesecakes


12 Oreo Cookies

12 Cupcake Liners

1 8oz Cream Cheese, room temp.

1 Egg

1/4 Cup Sugar

1/2 Teaspoon Vanilla Extract

1/3 Cup Mini Chocolate Chips

1/3 Cup Peanut Butter Chips, (or less, enough for sprinkling.)


Preheat oven to 325 degrees.

Place liner in cupcake tin, along with one cookie in each liner.

In a bowl, cream together cream cheese and sugar. Stir in egg and vanilla. Once combined, using mixer, mix until there are no lumps.

Spoon mixture into cupcake liners about 3/4 full. When all are filled, give cupcake tin a slight shake back and forth to even out the filling.

Place in oven and bake for about 15-18 minutes, until set. When out of oven, remove cupcakes and place on cooling rack. Sprinkle the top with mini chocolate and peanut butter chips. Let cakes cool to room temperature.

Peel liners and place in fridge for at least an hour. (If you can refrain yourself from eating them before then!)

Good vs. Evil Strawberry Trifle (Angel Food Cake & Devils Food Pudding)

Posted by Stacey @ Savory & Sweet on April 30, 2012 at 10:40 AM Comments comments (2)

Who doesn't love a trifle? Layer upon layer of any dessert goodness of your own choosing? It doesn't get much better than that. This will satisfy all of your sweet tooth senses. Fudgy brownie, soft angel food cake, decadent devils food pudding, whipped cream...I know, you're already drooling! :)

Recipe Courtesy of Amy Florentino.


1 Box Angel Food Cake, baked per directions on box

1 3.5oz Box Devil's Food Pudding, made to directions on box

1 Box Brownie Mix, baked to directions on box

1 8oz Container Cool Whip

1 16oz Container Strawberries, sliced

1 Heath Crunch Bar, crushed


Bake angel food cake & brownies according to directions on box. (Tip: Slightly undercook brownies so they come out extra gooey and fudgey.) Once out of oven, set aside to cool. In a bowl combine ingredients to make devils food pudding, and leave aside. In a trifle dish, start with a layer of angel food cake. It's ok to cut up pieces into size that fit. Next, a layer of brownies, and then a layer of pudding, just enough to spread. Spread some whipped cream on top, again just enough to spread, and then a layer of sliced strawberries. Sprinkle enough of the crushed heath bar to cover. Continue layers until filled to the top, but end with the whipped cream on top. Place the rest of the sliced strawberries all over the top with a sprinkle of the rest of the heath bar. Keep refridgerated until ready to serve, and then dig in!!!

Mom's Deviled Eggs

Posted by Stacey @ Savory & Sweet on April 29, 2012 at 10:15 AM Comments comments (0)

I know it's a popular thing to use the title "Not your Momma's _____", but this recipe is good enough, actually, the best I've still ever had, to keep the name "Mom" in the title. Self deserved since she's been making these since I was little and they always come out just as delicious each time. I may have added the dash of tabasco and the sprinkle of paprika, but that's just my spicy-ness coming out. You can do without those two ingredients and these old time favorites will come out just as scrumptious. 


12 eggs, hard boiled and cut in half length wise

1/2 Cup Mayo

1 Tablespoon White Vinegar

1/2 Teaspoon Worcestershire Sauce

1/2 Teaspoon Dried Mustard

1/4 Teaspoon Salt

1/4 Teaspoon Onion Powder

1/4 Teaspoon Pepper

2 Dashes of Tabasco

6 Whole Green Olives Stuffed w/ Pimento, cut in half

1 Teaspoon Paprika


Place eggs in large pot with water. Bring water to a boil, cover and shut off heat. Leave for 10 minutes. Take eggs out of water with slotted spoon. Slightly crack the egg to open, then run under cold water to peel off the rest of the shell. Once all are peeled, cut in half length-wise. In a bowl, combine mayo, vinegar, worcestershire sauce, dry mustard, tabasco, salt, onion powder and pepper. Scoop out the yolk part of each egg in to mayo mixture in bowl and squish with fork to make a slightly smooth consistency. I like tiny bumps of yolk in it, but you can make it as smooth as you like. Spoon the mixture into each half of egg to fill the hollowed part. To garnish, cut green olives in half and press one into each egg. Sprinkle w/ paprika and or parsley.

Mashed Potatoes w/ Herbed Goat Cheese

Posted by Stacey @ Savory & Sweet on April 25, 2012 at 6:30 PM Comments comments (0)

Herbed goat cheese just happened to become one of my new favorite yummy "it" things. I used it in a pasta dish, spread some on crackers, and it's possible that I may have eaten a few spoonfuls just as is. Don't judge. ;) This dish was just done in natural succession. I became obsessed with an item and I needed to spruce-up a boring side dish. Turns out that the goat cheese made the mashed potatoes super creamy without having to use a ton of butter or milk.

Servings: 2 heaping portions


1lb White potatoes (about 6-8 small size), cut into fours

3 Tablespoons Chavrie Herbed Goat Cheese (about 1/2 the package)

2 Tablespoons Butter

1/4 Cup milk

1 Tsp Salt

1 Tsp Fresh Ground Pepper


Boil un-peeled, cut potatoes until fork tender, about 20-25 minutes. Drain and return into pot. Off heat, add cheese, butter, milk, salt and pepper. Using a potato masher, press, stir and mash ingredients untill well combined.

Peanut Butter Oreo Layered Pudding a.k.a. Heaven

Posted by Stacey @ Savory & Sweet on April 22, 2012 at 10:35 AM Comments comments (1)

Face, meet heaven. :D

Recipe Courtesy of Ashley Baron


20 Oreo cookies, divided

2 tablespoons butter

softened1 package (8 oz.) cream cheese

softened1/2 cup peanut butter

1-1/2 cups confectioners' sugar divided

1 carton (16 ounces) frozen whipped topping, thawed,divided

15-20 miniature peanut butter cups, chopped

1 cup cold milk1 package

1 Box (3.9 ounces) instant chocolate pudding mix


Crush16 cookies; toss with the butter. Press into an ungreased 9-inch squaredish; set aside. In a large bowl, beat the cream cheese, peanut butterand 1 cup confectioners' sugar until smooth. Fold in half of thewhipped topping. Spread over crust. Sprinkle with chopped peanut buttercups. In another large bowl, beat the milk, pudding mix and remainingconfectioners' sugar on low speed for 2 minutes Let stand for 2 minutesor until soft-set. Fold in remaining whipped topping. Spread overpeanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Devour shamelessly. :)