Monday, July 13, 2009

Stuffed Bell Peppers

the last time i made stuffed bell peppers was a couple years ago. i wasn't impressed with the recipe i used the first time, hence, no blog post about it. it was a version with tomato sauce. so this time, i turned to Emeril Lagasse, for a Nawlins style stuffed bell pepper. this time around, A+. really good, clean flavors including the "trinity": chopped onion, celery, bell pepper.
I changed a few things from Emeril's recipe, because i had ground beef rather than sausage.

1 pound ground beef (I used organic)
1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt and freshly ground black pepper
1 1/2 cups cook long-grain rice
1/4 cup chopped green onions, green part only
4 medium bell peppers, top cut open, seeds removed
4 tablespoons dried fine bread crumbs
4 tablespoons grated Parmesan Reggiano
Cajun seasonings

Preheat the oven to 400 degrees F. In a large skillet, over medium heat, brown the sausage, about 3 minutes. Add the onions, peppers, and celery. Season with salt and pepper. Saute for 4 to 5 minutes, or until the vegetables are soft. Add the rice and mix well. Season with salt and pepper. Cook for about 3 minutes. Remove from the heat and stir in the green onions and parsley. Season the bell peppers with salt and pepper. Spoon the mixture into the bell peppers. In a mixing bowl, combine the bread crumbs and cheese. Season with Tony Chachere and mix well. Sprinkle the crust over each pepper. Place the peppers in a pan, and bake for 30 minutes, or until the tops are crusty and brown. Serve hot

Did you know?
The holy trinity of cuisine refers specifically to the use originated from the Cajun and Creole cuisines of Louisiana where chopped celery, bell peppers, and onions are the staple base for much of the cooking.

But, something new that I Iearned on Wikipedia tonight is trinities of other ethnic cuisines... such as:
French: celery, onion and carrots
Indian: garlic, ginger and onion
Chinese: garlic, ginger and chili peppers
Greek: lemon juice, olive oil and oregano
Italian: tomato, garlic and basil
Thai: galangal, kaffir lime and lemon grass

Thursday, April 2, 2009

Loaded Spinach Salad

We had the BEST salad ever at the Baltzer's house on Saturday. it was love at first bite. I called Amber Baltzer to see what kind of dressing she used. the dressing might as well be candy, it is sweet and savory.

Here's the recipe. and yes, it is VERY WORTH IT and easy to make the dressing yourself. and yes, this is the BEST salad i've had in a very long time!!

- 1/2 c. brown sugar
- 1 tsp kosher salt
- 1/2 c. vegetable or canola oil
- 1 tsp dry mustard
- 1/3 c. cider vinegar

salad ingredients:
- spinach
- sliced mushrooms
- avocado
- tomato
- boiled eggs
- crumbled bacon

(I've also used cucumber instead of bacon.)

Grilled Salmon with Lime Butter Sauce

I went back to the Fish Co I blogged about here and got a beautiful piece of Wild Salmon.
So I went online to find an equally beautiful recipe for this fine fish. :)
I found a whole menu on the epicurious (gourmet magazine online recipe site).
> Link to Grilled Salmon with Lime Butter Sauce
> Rice with Pine Nuts and Cilantro (I used 1 bunch of cilantro rather than 3 cups. and I even poured some of the leftover butter sauce on top of the rice)

Friday, February 13, 2009

Oreo Kisses

We made these incredibly yummy and cute chocolate truffles at a Relief Society "Super Saturday" activity back in October. Jen Scott taught the holiday goodies class, and these are perfect for Valentines Day!

1 package Oreo cookies
1 8oz. package cream cheese (softened)
Dipping Chocolate

1. Finely crush cookies in a food processor for a fine consistency.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookies sheets.
4. Then, begin to form the shape of a kiss by flattening then bottom and forming a point at the top. (About 1.5" tall)

5. It helps to put the uncoated balls in the freezer for a few minutes to keep the mixture from starting to fall apart when you drop into the melted chocolate.
6. Melt chocolate as directed on package and then dip "kisses" one at a time into chocolate, tap off extra and slide them off onto wax paper covered cookie sheets to dry.
7. Once dry, refrigerate and enjoy!

1. Handwrite your messages (or type on computer). Cut out strips.
2. Cut up some squares sheets of aluminum foil. (about 5.5" square)
3. Place dry kiss in center and start wrapping the foil around the base. Insert message near top and secure it by pressing foil together at top.

Friday, January 2, 2009

BBQ Chicken Pizza

We watched the Utah Utes dominate Alabama tonight in the Sugar Bowl. I love pizza whenever there is a good football game. Back in the day when me and Jeremy were dating, I made this BBQ Chicken Pizza for big and exciting games. I think the last time I made it was when his Seahawks were playing in the SuperBowl. Wheeew that was a long time ago! ;)

Here is a pic of me and my honey back in the day of that last game making the same pizza. And recipe is also below. I promise, it's reALLy yummy!!
2-3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch)  pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

1. Preheat oven to 425 degrees F. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey and brown sugar. Bring to a boil.
2. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted. Sprinkle cilantro on top and serve.

Here's what it looks like cooked: