Grilled Stuffed Peppers

Our days are so busy around here, and when dinner time rolls around making a gourmet meal is not ideal. This weeks task was to create a dinner menu that would be quick and easy. Tuesday nights meal was, Grilled Stuffed Peppers. Most recipes for Stuffed Peppers, requires you to bake them in the oven, which is great, but grilling them just makes the flavors POP even more!

Prep time: 10 minutes
Grill time: 30 minutes
Pre-Heat Grill with coals on one side.

In 40 minutes you will have healthy, flavorful, grilled peppers. 

Ingredients:


4 bell peppers
1 pound ground turkey
1/2 onion chopped
2 garlic cloves minced
2 cups brown rice
1/2 cup chicken stock
Salt & Pepper to season 
 Olive Oil
1/2 cup cheddar cheese


 Brown your meat (If using beef drain fat), then mix in your chicken stock, onions, garlic and let it simmer for 5 minutes. Cook rice according to package directions. Mix in rice with all the other ingredients. 

Cut the tops off peppers, remove core and seeds.

 Stuff peppers, then place peppers on a preheated grill over indirect heat.

Put your lid on and let the peppers grill for 25 minutes.

Top with cheese, then grill for another 5 minutes with lid on top. ENJOY!

Beer Chili

We had our first cold front come through yesterday, quite lovely I must say. It was such a great feeling to finally take out my patagonia jacket, along with my Toms that are lined with wool-like fabric, and sit outside for awhile watching my dog roll around the yard.

Chili is such a fun recipe, there are so many varieties. My first time having beer chili was back home. I don't recall where exactly I had it, but it was the best I have ever had. So I attempted to make it, a little skeptical I must say, but the one who would tell me yay or nay was my other half, Tom. He finally came home, his first words out of his mouth were ''WOW it smells incredible in here'', my thoughts ''I hope it taste incredible''! Soon after he sat down I served him a bowl, there were no words. Finally he said ''Honey, this is the most amazing chili I have ever had, seriously, amazing''! Whew I was relieved, I tell ya. I sat down and had a bowl, and if there is one word to describe all the flavors combined in this recipe it would be: ZESTY!

Ingredients: 

1 bottle of Sierra Nevada Torpedo
1 15oz can tomato sauce
1 onion chopped
1 garlic clove minced
1 can rotel (lime)
1 can black beans
1 can chili w/ beans
1 can sweet
1 tbsp cumin
1 tbsp brown sugar
1 package of taco seasoning
1 pound ground beef (we used ground turkey)
   

Crock-Pot temperature: High
Stove: Medium/High


Place all your ingredients into your pot as they are listed above (not your meat). Cook your meat, then place it into your pot with other ingredients, mix well. Let your chili cook for 2-2 1/2 hours. Garnish with a dollop of plain greek yogurt (this is our substitute for sour cream) and sprinkle of cheese on top. Serve with a side to tortilla strips, and ENJOY!

Pumpkin Bisque

You can never have too much pumpkin in the Fall time. Since September I have been wanting to make pumpkin bisque soup. This savory, creamy soup makes you want to do a happy dance after your first little sample. 

In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. The bisque I made was a puree', then followed by adding cream to thicken it. 

If you are having a Fall themed party, this would be a perfect treat for all guests. To make it even more festive, serve your soup in a pumpkin! 



Prep Time: 1 hour
Cook time 1 hour
  

Ingredients

4 cups pumpkin, peeled, diced (1 inch cubes)

6 cups chicken stock (32oz)

1 cup heavy cream

4 tbsp butter

1 large onion, minced

3 garlic cloves, minced
1 1/2 tsp salt

1 tsp thyme

1 tsp ground ginger

4 tbsp brown sugar

2 tbsp fresh lemon juice

black pepper to season

Directions:

1. Your first step is to conquer cutting your pumpkin the proper way. You don't want your pumpkin to move a lot. Take a damp kitchen towel and fold it in half and place your pumpkin on top. Cut the stem and bottom off. Peel your pumpkin, then cut pumpkin it in half. Take your seeds out (keep them for roasting later!) now your ready to slice and dice!

 

 

 

 

2. Pour 6 cups of chicken stock into a large pot, bring to a simmer. Add your diced pumpkin, simmer for 25 minutes. 

3. Transfer pumpkin to your food processor and puree'. 

4. Return pumpkin to your stock.

5. In a medium-high skillet, heat your butter to bubbling. 

6. Add minced onion, saute' until clear (you don't want them to turn brown)

7. Add salt, thyme, ginger and brown sugar. Let it simmer for about 2 minutes.

Go ahead and take a little sample of this incredible mixture.

8. Add your mixture to your simmering pumpkin stock.

9. Whisk in lemon juice and pepper. 

10. Heat through uncovered for 25 minutes.

11. Stir in cream and heat for 10 more minutes.

  The smell in your kitchen is unreal at this point!

12. Garnish with homemade nutmeg thyme croutons (<--- click for recipe!)

                                                                         ENJOY! 

Homemade Croutons

 
I made these flavorful homemade croutons to go with our pumpkin soup last night. Croutons are so easy to make. I like the fact that there are endless options when making them yourself. 


Prep time: 5 minutes
Cook time: 10 minutes
Pre-heat oven @ 350 degrees


Ingredients: 

6 tbsp butter 
2 1/2 cups of everything bread (found at your local wal-mart bakery section) cut into 1/4 inch cubes. (you can use french bread as well)
1 tbsp fresh thyme
1 pinch nutmeg
salt for seasoning 
Oiled baking sheet pan 


Directions:


Heat your butter in your microwave for 45 seconds. Mix your seasonings with your butter, toss your bread in your mixture,  then place on your croutons onto your baking sheet pan. Cook for 10 minutes @ 350 degrees.


Perfect garnish for the top of your scrumptious soup or salad! 

Easy Breakfast Frittata

Mornings are such a rush around this house, probably like many others. I would love to wake up every morning and have a bowl of cheesy grits with a side of bacon, one egg, and a big glass of Florida's Natural orange juice. But instead I am shuffling to find a granola bar, along with my keys, and trying to get out the door on time. This morning I had a little more time on my hands than usual. In a 1 1/2 hours I did three loads of laundry, one load of dishes, cleaned the living room and kitchen, made breakfast, and caught up on emails. Here is a really easy breakfast recipe I am sure you will enjoy, and it's perfect for even brunch. 

 Serving - 3-4

 Pre-heat oven @ 350

 Bake time - 25 minutes

 Cupcake pan - greased

  

Ingredients:

1/4 cup half and half

4 eggs 

4 slices of bacon - chopped

1/4 green peppers - chopped

1/4 onion - chopped

1/4 cup mozzarella cheese

1/4 cup deli turkey

Parmesan cheese

Salt & Pepper to season 

You can use other meats: sausage, steak, ham etc. 

Directions:

Cook your bacon till it's nice and crispy. Then whisk together your half and half, and eggs. Take your meat, green pepper, onions, bacon, cheese, and lightly mix together. Pour evenly into your cupcake pan, pinch a little salt & pepper over each frittata, and cook at 350 degrees for 20-25 minutes. After your frittata's are out of the oven, sprinkle a little Parmesan cheese, pepper, and they are ready to serve!

 

 

Frittata's are a hit around this house. The eggs are fluffy, veggies make the flavors POP, and don't be surprised if you're running back for seconds, or thirds!

Other toppings:

Garnish with salsa!

 Serve with a nice big glass of fresh OJ and enjoy!

Pumpkin Icing

 

 

Pumpkin muffins without the cream cheese topping/filling is simply like not having cheese with your macaroni. Yesterday I ventured off to Michael's craft store, and bought a new decorating tips: 8B,230, and more pastry bags. I am no expert on piping (someday), but this is where you just get creative and make it your ''own''. I simply took tip 230 and inserted it into the pumpkin muffin (all the way to the bottom) and filled it with the cream cheese mixture. Then I took tip 8b and piped the top of the muffin. You can even take some carmel and drizzle on top as well, yum!

Ingredients:

• 8 oz Philadelphia
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 5 tbsp brown sugar

combine all your ingredients until smooth.

You can use a spatula to ice the cupcakes or you can pipe them.  

Enjoy!

Country Fried Steak

I've Gotta bring that southern charm to the wild wild west! You might be asking what is so charming about country fried steak, eh? Well everything from the grease, to the flavorful batter, and the side of mashed potatoes with homemade gravy. And to top it off, a nice large glass of sweet tea to wash it all down.


My Grandma ''Tuck'' as we call her back home would be so proud of me for making this dish. I remember as a kid that I would get frustrated with her greasy cooking (she never has changed, but I like it that way!) and would take the dish around the corner and pat all the grease off of the food, then hide my greasy napkins in the cabinet until I could throw them away later without her knowing. Horrible, I know.

Oops: Forgot to take a picture of the mashed potatoes :(

Ingredients:

3 pounds cube steak

2 large eggs

1 1/2 cups milk

1/2 cups vegetable or canola oil for frying

3 cups of all purpose flour

2 tsp Lowry's seasoned salt

1/4 tsp paprika

1/4 tsp cayenne pepper

(if you like it a little spicy, add more)

1 1/2 tsp black pepper

Homemade Gravy:

2-2 1/2 cups milk

1/2 cup all purpose flour

Take 3 separate plates and lay them out in a line on your counter. 1st plate: Steak 2nd: Egg & Milk mixture (go ahead and beat them together) 3rd: your flour mixture (mixed well)









Take your preferred oil and place it into your skillet or choice frying pan. Maintaining the perfect temperature for frying is very important. You will want your oil to be on a med-high temperature. To know if your oil is hot enough, pinch your flour mixture over the oil, if it sizzles, you are good to go (you might want to wear a apron to prevent oil getting on your clothing). 

1. Take your meat and coat it well on both sides in your egg/milk mixture. 
2. Then take your steak and coat well on both sides in your flour mixture.
3. Repeat steps 1 & 2

You will want a nice thick coat around your steak. If you have to go back a third time go ahead, your fingers are going to get MESSY, but that's the joys of cooking! 

After you have coated all your steaks, prepare a paper towel lined plate, then you are ready for FRYING!

Take two steaks and place them gently into your oil. Cook each side for about 3-4 minutes, until edges start turning golden brown. Then flip to the other side and cook 3-4 minutes. If you are still unsure if your meat isn't cooked all the way, you can take your knife and cut 1'' in the center of the steak to check if meat is well done. After your steak is done cooking, place onto paper town lined plate and continue to cook the other steaks.

Homemade Gravy 

Cook time 10-15 minutes

Pour your grease into a heat proof bowl. Without cleaning the pan, place it back onto your stove on medium heat, and add 1/4 cup of grease into pan (Let grease re-heat for 3-4 minutes). 

Take 1/3 cup of flour and sprinkle it over grease. 

Using a whisk, mix the flour with the grease, it will create a golden brown paste. If you paste seems to be still really oily add one more tablespoon of flour to your mixture, and whisk it together (consistency. consistency. consistency).

After a few minutes of whisking it will turn that beautiful golden brown color and you are ready to rock-n-roll! Pour in 2 cups of milk, whisk to combine, then let the gravy come to a slow boil. Let the gravy thicken, if it seems too thick, add a little bit more milk, while continuing to whisk together. Season your gravy with salt and pepper and serve on top of your steak and mashed potatoes! 

 

This southern favorite wouldn't be complete without a glass of sweet tea! 

 

Enjoy!

Whole Wheat Muffins

This recipe wins a award for the longest recipe name so far. These little treats are my husbands absolute favorite. I really don't care for nuts, so I will substitute them for chocolate chips. You can't go wrong with a little chocolate first thing in the morning.

Pre-heat oven @ 350

Ingredients: 

1 1/2 cups sugar

1/2 cup butter

4 banana's

2 eggs

2 cups whole wheat flour

1/2 tsp baking soda

1/3 cup milk

1/4 tsp salt

1 tsp vanilla

1/2 cup semi-sweet chocolate chips

Directions:

Spray your mini cupcake pan with cooking spray

Combine in order

Mix till smooth

 

You know you want to sample some of that batter!

pour evenly into cupcake pan, and sprinkle a little sugar over each one.

bake 10-15 minutes

Let them cool for about 10 minutes

gently turn muffins while still in pan, then take back of spoon and pop them out. Place on a cooling rack.

 Love my new anthropologie measuring cups.

Enjoy your scrum-diddly-ump-tious muffins! 

Homemade Pumpkin Muffins

Fall is amongst us, what better way to start off the season with homemade pumpkin muffins, yum! These were definitely a hit in the house tonight, looking forward to making these for upcoming parties!

Ingredients:

Pre-heat oven @ 350

1 1/2 cups all-purpose flour

1 tsp pumpkin pie spice

1 1/4 cups of sugar

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup canned 100% pumpkin (Libby's)

1/3 cup vegetable oil

2 eggs

Topping:

1 tablespoon sugar

1 tablespoon cinnamon

Directions:

Line your muffin pan with baking cups. 

Lightly spray non-stick cooking spray over liners.

In a large mixing bowl, mix together the flour, baking powder, pumpkin, oil, eggs, pumpkin spice, sugar, baking soda and salt. Whisk until smooth.

In a small mixing bowl mix together cinnamon and sugar.

Divide batter evenly among the prepared muffin cups, and sprinkle cinnamon-sugar on top of each muffin.

Bake for 25-30 minutes

Let them cool for 10 minutes, then serve.

A little sample of the batter is a must!

It seemed like the longest 25 minutes.

All the dishes were cleaned by the time the buzzer went off, hooray! 



Click below for:
Pumpkin Spice Cream Cheese Frosting

Banana + Nutella

Nutella = MY WEAKNESS!

Nutella is a staple in this house. We never run out of this creamy, delicious spread. If you haven't tried it out yet, you're missing out on half of your life. And if you don't like it, your taste buds are out of whack, just sayin'! 

This is by far one of the easiest recipes to make, simple & tasteful. All you need is: 

• Whole Wheat Bagels
• Nutella spread
• Banana's

Place your bagel in your toaster (we love to press ours on the panini) and toast it to your preference. Next, spread the nutella onto your bagel and top with banana's, enjoy!