By Jolene Goodman | Lake Panorama Times

Each week we have the family over for dinner, and I love finding meals that feel a little more special simply because everyone is gathered around the table. As the weather starts to cool, I naturally gravitate toward those hearty, comforting recipes that fill the kitchen with wonderful smells and make everyone want to linger a little longer.

Classic Stuffed Peppers are one of those meals. Colorful bell peppers are filled with a savory mixture of seasoned ground beef, rice, tomatoes and cheese, then baked until everything is hot, bubbly and tender. It’s the kind of old-fashioned comfort food that doesn’t need much fuss — and it’s easy to make enough to feed a hungry group.

There’s something about stuffed peppers that reminds me of the kind of meals we grew up with: simple ingredients, familiar flavors and a dish that comes out of the oven ready to share. I also like that they can be prepared ahead of time, which makes them especially handy when company is coming.

Served with a simple salad or some crusty bread, stuffed peppers make a satisfying dinner without requiring a lot of extras. And, of course, having the family around the table is the best part. Enjoy!

Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.

Classic Stuffed Peppers

Ingredients:

• 4-6 bell peppers, use any color — green, yellow, red, orange
• 1 tablespoon olive oil
• 1 pound ground beef (or turkey)
• 1 onion, chopped
• 5 cloves garlic chopped
• 14.5 ounces chopped tomatoes
• 1 8-ounce can tomato sauce
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon garlic salt
• Salt and pepper to taste

Directions:

Pre-heat oven to 375 degrees. Bring a pot of water (enough to cover the bell peppers) to a boil. Wash peppers, cut off the tops and clean out the insides. Chop tops. Blanch large peppers 5 minutes to slightly soften. Set the softened peppers into a lightly oiled baking dish. Heat the oil in a pan over medium heat and add the onions and chopped pepper tops. Cook for 5 minutes to soften. Add the garlic and cook 1 minute. Add ground beef. When beef is cooked, add tomatoes, tomato sauce, seasonings and cooked rice. Stir together and remove from heat. Stir in half of the shredded cheese. Stuff each pepper with the meat filling mixture. Top each pepper with the remaining shredded cheese. Roast the stuffed peppers for 15-20 minutes, or until the peppers are tender to your preference and the cheese is nice and bubbly.

By Jolene Goodman | Lake Panorama Times

Some recipes become part of your family story, and Fettuccini Alfredo is one of those for us. It was a favorite when our girls were young, and, somehow, all these years later, it still finds its way to our table. I love how family recipes can take you right back to a certain time and place, even as your family grows and changes.

Of course, our version has changed a little over the years, too. When the girls were younger, a simple bowl of creamy Alfredo sauce and pasta was all it took to make everyone happy. These days, we’re much more likely to welcome chicken and vegetables to the plate, and a few of us like seafood to change things up.

This recipe originated from a “copycat” recipe. These recipes are plentiful online and are a wonderful starting point, but I almost never leave them exactly as written. I’ll add a little of this, leave out a little of that, or make substitutions to suit our tastes. That’s part of the fun of cooking — taking a recipe you love and making it feel like it belongs to your own family. Enjoy!

Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.

Fettuccini Alfredo

Ingredients:

• ½ cup unsalted butter
• 1 ½ cup heavy whipping cream
• 1 teaspoon garlic, minced
• 2 cups parmesan cheese, shredded
• ½ teaspoon salt, add more to taste
• ¼ teaspoon pepper, add more to taste
• 12 oz Fettuccine

Directions:

Prepare pasta according to box instructions. Drain and set aside. Melt butter in saucepan over low heat. Once melted, slowly add in whipping cream. Add garlic. Slowly add in parmesan cheese, stirring with a whisk until creamy. Season with salt and pepper. Add to pasta and serve with chicken, vegetable or seafood.

By Jolene Goodman | Lake Panorama Times

We recently had an impromptu dinner with a few neighbors. I fired up the grill and made chicken skewers. One friend arrived with a delicious pasta salad (you’ll be seeing that recipe in a future column), and another brought homemade bruschetta.

That bruschetta completely stole my heart, or taste buds would be more accurate. Fresh, garden-ripe tomatoes, onion, garlic and basil with just the right balance of flavors that came together in every bite. It was simple, fresh and irresistible. I found myself going back for “just one more scoop” more times than I would like to admit.

Naturally, I started searching for new ways to enjoy those same fresh flavors. That’s when I discovered whipped feta bruschetta dip, and I knew I had to try it. Because if classic bruschetta is already delicious, what could possibly make it better? A creamy, tangy layer of whipped feta, of course! It takes everything we love about traditional bruschetta and adds a rich, velvety twist that is perfect for sharing at your next gathering — or keeping all to yourself. I won’t judge.  Enjoy!

Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.

Whipped Feta Bruschetta Dip

Bruschetta topping:

• 1 cup grape tomatoes, diced
• 1 small garlic clove, minced
• 2 tablespoons fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• ¼ teaspoon salt 
• Ground pepper to taste

Whipped Feta dip:

• 1 cup feta crumbles
• 1 cup nonfat, plain yogurt
• 2 tablespoons olive oil
• Zest from 1 lemon
• 1 garlic clove
• 2-3 teaspoons lemon juice
• Salt and pepper to taste
• Balsamic glaze
• Fresh basil leaves
• Crostini slices

Directions:

• Mix together tomatoes, garlic, basil, olive oil, balsamic vinegar, salt and pepper. Set aside.
• Mix feta, yogurt, olive oil, lemon zest, garlic and lemon juice in a food processor. Blend until combined and well mixed. Add salt and pepper and process again.
• Spread whipped feta into a shallow dish.
• Spoon bruschetta topping over the dip, careful not to add too much excess liquid.
• Drizzle balsamic glaze over all and place fresh basil leaves sporadically.
• Serve with crostini slices.

By Jolene Goodman | Lake Panorama Times

Salads seem to take center stage once summer arrives. Backyard barbecues, family picnics, neighborhood potlucks — there’s always room on the table for a crisp garden salad, creamy potato salad, colorful pasta salad or sweet fruit salad. They are cool, refreshing, easy to prepare and perfect for those hot Iowa days when no one wants a heavy meal.

Our family loves salads. While planning an upcoming family dinner, my daughter, Samantha, put in her request for a wedge salad –– her favorite. Until now, the wedge had been one of those dishes I only ordered at restaurants rather than made at home. I figured it was finally time to change that, and I’m glad I did.

If you have never had a wedge salad, you are in for a treat. A crisp head of iceberg lettuce is cut into four wedges and topped with creamy blue cheese ranch dressing, crispy bacon, juicy tomatoes, blue cheese crumbles and a drizzle of balsamic reduction. It is simple, beautiful and packed with flavor. Of course, you can vary this recipe by adding red onion, corn or avocado. The prep work can definitely be done in advance, freeing up time to spend with guests. Want to make this a meal? Simply add grilled chicken or shrimp. Enjoy!

Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.

The wedge salad

Salad:

• Small head iceberg lettuce cut into 4-6 wedges
• 6-8 slices bacon, cooked and crumbled
• 2 Roma tomatoes, chopped
• Optional toppings: ¼ red onion chopped, ¼ cup corn or ¼ cup avocado chopped
• Blue cheese ranch dressing (recipe below)
• Balsamic reduction

Blue Cheese Ranch Dressing:

• • 1/2 cup sour cream (or substitute Greek yogurt mixed with ¼ tsp sugar)
• 1/2 cup real mayonnaise 
• 1/3 cup blue cheese crumbles + more for topping
• 1 tablespoon lemon juice
• 3 tsp fresh parsley, chopped (or 1 tsp dried)
• 3 tsp fresh chives, chopped (or 1 tsp dried)
• ½ tsp dried dill
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper
• 3 TBSP milk (add more or less dependent on how thick you like it)

Dressing (this can be made several days in advance):

• Whisk all the dressing ingredients together, except milk, until combined. 
• Mix in milk to desired consistency. 
• Chill 30-60 minutes prior to serving.

To serve:

• Place wedges on individual plates. Try to pull open the wedge a little so your dressing and toppings nest into the crevices a little. 
• Pour blue cheese ranch over each wedge and finish with tomatoes, bacon and extra blue cheese crumbles plus any additional toppings of choice. 
• Drizzle with balsamic 

By Jolene Goodman | Lake Panorama Times

Every home cook needs a reliable sheet pan meal in its recipe collection, and this one has become a favorite in our family. It checks all the boxes: nutritious, flavorful, easy to prepare and quick enough for a busy weeknight. Best of all, everything cooks together on a single pan, making cleanup almost as simple as the preparation.

The inspiration for this recipe came from my daughter, Sara, who has a talent for creating meals that are both practical, delicious and nutritious. By combining turkey sausage with colorful vegetables like sweet potatoes, broccoli, yellow peppers and red onion, she created a meal packed with flavor, texture and wholesome ingredients. Served over rice, it becomes a hearty dinner that satisfies everyone at the table.

One of the reasons we make this recipe so often is that it is perfect for meal planning. We typically double the ingredients and roast everything on two sheet pans so we have plenty of leftovers for lunches throughout the week. The flavors hold up beautifully, and it reheats well, making it a convenient option for busy days.

Whether you are feeding a family or preparing meals ahead of time, this simple sheet pan dinner is sure to earn a regular spot in your recipe rotation.

Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.

Turkey Sausage Ring Sheet Pan Dinner with Rice 

Ingredients:

• 1 turkey sausage ring (12-14 ounces), sliced into ½-inch rounds
• 1 large sweet potato, peeled and cut into half inch cubes
• 1 large head broccoli, cut into florets
• 1 yellow bell pepper, cut into half inch pieces
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the rice:

• 1 cup uncooked rice
• 2 cups chicken broth 

Directions:

• Preheat oven to 425 F. Cook rice according to package directions using broth or water. On a large sheet pan, combine sweet potato, broccoli, yellow pepper, red onion and turkey sausage slices. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, Italian seasoning, salt and pepper. Toss well to coat. Spread ingredients into a single layer. Roast for 30-35 minutes, stirring once halfway through, until the sweet potatoes are tender and the vegetables are lightly caramelized.
• Serve the sausage and vegetables over warm rice.

By Jolene Goodman | Lake Panorama Times

As a kid, you could find me following my mother around the yard while she planted, weeded and tended to her flowers and plants. Our backyard wasn’t overflowing with produce — just a small strawberry patch lined with rhubarb. Back then, I wasn’t a fan. Rhubarb was a little too bold for my taste. But, over time, especially when paired with apples and a bit of sugar, it won me over. Now, I look forward to it every year.

Rhubarb is also one of the easiest and most rewarding plants to grow. Give it a sunny spot — ideally on the south side of your house or garage — and it will thrive with very little fuss.

This crisp is inspired by my mother’s classic apple crisp. Sort of. Like my mother, I don’t really measure ingredients for these kinds of treats, which has made sharing the recipe a bit tricky over the years. Sometimes I add nuts or oatmeal. Sometimes I mix in apples. But one thing never changes: a generous, crispy crumble topping. If it’s not crisp, we’re not doing it right.

So, for the sake of sharing (and finally having something more useful to say than “just eyeball it”), I actually paid attention while making it this time. What you will find here is my best attempt at a real recipe. That said… I probably added a little extra of something along the way. I encourage you to do the same. That’s where the magic happens.

Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.

Jolene’s Rhubarb Crisp 

Ingredients:

• 5 cups of rhubarb
• 1 cup flour
• 1 cup sugar
• 1/3 cup oatmeal
• 1/3 cup chopped pecans
• ½ cup butter, room temperature (if it gets too dry, add a little more butter)

Directions:

Chop rhubarb in half inch pieces and place into an 8×8-inch dish. In a separate bowl, mix dry ingredients, then add butter. Cut butter into the dry ingredients until crumbly. Spread crumble mixture over rhubarb. Bake uncovered at 350 F for 45 minutes. Serve warm with vanilla ice cream.