Stuffed Bell Peppers

This post is well overdue because this is a super tasty dinner that I should have posted immediately after cooking the first time! I've always wanted to try stuffed bell peppers but thought I didn't have the time or skills to make them...WRONG, these were both delicious and simple! I found a great recipe and tweaked it only slightly. Hope you enjoy!

1 cup water
1/2 cup uncooked Arborio rice

2 bell peppers, halved and seeded

1 tablespoon olive oil

2 garlic cloves, minced

1/2 onion, chopped

1/4 cup of chopped mushrooms

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

1 pinch ground black pepper

1 tomato, diced

1/2 cup crumbled feta cheese

Start the party by preheating your oven to 400 degrees and lightly grease a baking sheet.

Now, work on the rice. Bring your water to a boil, stir in the rice then reduce heat and cover. Just simmer for about 20 minutes. I must admit, I had to do this part twice. Rice is my Achilles' heel!

Take your bell pepper halves and place them cut-side down on the baking sheet. Roast for 25-30 minutes, or until tender and skin starts to brown a bit.

While your peppers are rockin', heat your olive oil in a skillet over medium/high heat. Cook your garlic, onions, mushrooms, basil, Italian seasoning and salt/pepper for 2-3 minutes.

Then, stir in your tomato and cook for 5 additional minutes.

Spoon in your cooked rice and stir until heated through.

Remove from heat and mix in the feta cheese before scooping heaping spoonfuls into your pepper halves.

Return to the oven for 5 minutes. Serve immediately.               

Veggie Quesadillas

Anytime I have family over for dinner, I always have that brief panic attack...

"What am I going to feed them???"

This last family visit we decided on Veggie Quesadillas...they are super easy to make and easy to custom so everyone ends up happy! Enjoy!

Veggie Quesadillas

A couple tablespoons of olive oil
2 garlic cloves, minced
1 red onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 pound fresh mushrooms, sliced

1 can whole kernel corn, drained

6 (8 inch) flour tortillas

2 cups shredded Mexican-blend cheese

Salsa, Sour Cream, etc. for topping

First, pre-heat your oven 400 degrees. While that is going, heat up your olive oil in a skillet over medium heat. Toss in your garlic, onion, bell peppers and mushrooms. Let that party cook until tender...

Then, add your corn with a little salt and pepper (to taste) for 2-3 minutes.

Have your tortillas ready to be stuffed on a baking sheet. With a slotted spoon, scoop your veggie mixture onto one side of the tortillas. Sprinkle with your Mexican cheese and then fold over.

Since I'm a short-order cook, I had to do one just onion and cheese...

Bake for 10-12 minutes or until slightly golden. Serve with some tasty salsa or a dollop of sour cream or whatever you think would be tasty...Yum!!!

Yay...happy camper!

Veggie Cassoulet

This week I wanted to try some new things so I went to my Epicurious App on my phone for some inspiration! I just love that little app! I found quite a few new things to try and decided to start with this really simple but extremely tasty Veggie Cassoulet. I tweaked it a little to fit what I had on hand that evening but I think you'll enjoy!

Veggie Cassoulet

A couple tablespoons of olive oil (enough to sautee some veggies!)

2 yellow squash (chopped) (it calls for zucchini...but mix it up...both are tasty!)

2 celery stalks (chopped)

1 onion (chopped)

6 cloves garlic (sliced)

1 can (14 ounces) diced tomatoes (drained)

2 cans Great Northern Beans (drained and rinsed)

A couple tablespoons dried thyme

2 dried bay leaves

Salt/Pepper to taste

First things first, set your oven to 400 degrees. 

While that is heating up, heat your olive oil in a large skillet over medium heat. Cook your squash (or zucchini), celery, onion and salt/pepper until soft...which is roughly 8 minutes. Mix in your garlic and cook another minute or so. 

While your veggie party is simmering, go ahead and drain your tomatoes and dump them into your baking dish. Next, drain and rinse your beans. The original recipe calls for you to reserve your bean liquid...but that freaks me out a bit. I always drain and rinse my canned beans...but that's just me! Once those are ready dump them into your baking dish as well with 1/4 cup of water.

Once your veggies are done cooking, add those to your baking dish and combine with your thyme. Lastly, plop your bay leaves right on top!

Bake until golden which is approximately 30 minutes. 

Isn't this a pretty, colorful dish! Remove your bay leaves and serve! 

Tastes great with some warm toasty bread!

Green Green Pasta

FINALLY, a post about food! I know you are excited!

This pasta was delicious and I know you'll love it! It was a quick and easy dinner that was even better for lunch the next day. Enjoy!

Green Green Pasta



1 (8 ounce) package pappardelle pasta

2 tablespoons olive oil, divided

1 zucchini, halved and sliced

1 bunch thin asparagus, cut into 1 1/2-inch lengths

1 crown broccoli, cut into florets

8 ounces fresh green beans, cut into 1-inch lengths

2 green onions, thinly sliced

1 (15 ounce) can garbanzo beans, drained and rinsed

2 tablespoons reserved pasta water

1 tablespoon chopped fresh basil

salt and pepper to taste

1/4 cup crumbled feta cheese

Start by boiling water for your pasta. We couldn't find pappardelle pasta, so we just used a wide noodle pasta and it was just fine. You want the pasta to be slightly al dente, so it still has a bit of a crunch. Save a bit of the pasta water when you are draining the noodles. Lastly, use 1 tablespoon of olive oil to coat your noodles after draining. Then, set aside.

While you are waiting on your water to boil, go ahead and heat 1 tablespoon of olive oil in a medium sized skillet. Add your zucchini and when it starts to brown, stir in the asparagus, broccoli and green beans. Keep this party going until those veggies are a beautiful bright green (approximately 3 minutes). Then, add your green onions and garbanzo beans. Keep those cookin' a couple more minutes and then add your reserved pasta water. Turn down your heat and cover skillet until the garbanzo beans are cooked through and your veggies are tender.

Lastly, stir the veggies and fresh basil into your pasta, season with salt/pepper and add your crumbled feta cheese...and voila!

This really was a refreshing dinner! Enjoy!

Lemon Twist Orzo

It has been approximately FOREVER since I have been in the kitchen experimenting with fun food. So, last week when I took on dinner, we were reunited and it felt so good! Here is what I came up with:

Lemon Twist Orzo

Orzo (2 cups uncooked should be just enough!)
2-3 lemons
3 cloves of garlic (minced)
3 tablespoons of Extra Virgin Olive Oil
3 tablespoons of capers
A few stalks of green onions (chopped)
A leafy green (loosely chopped)
Tofu (cubed)
Dried Thyme









Start by cooking your orzo according to the manufacturer's directions. Now, this was the first time I had ever cooked with orzo (shocking, I know) and let me tell you...a little goes a long way! I should have cooked only 2 cups for just Chris and I...would have been just fine!

Now, heat approximately 2 tablespoons of olive oil in a medium pan and toss in your minced garlic to start the party. Next, add your tofu and let cook for a few minutes. When I saw the edges of my tofu starting to brown, I moved on to the next step.

Toss in your green onions, capers and a few shakes of dried thyme. After a few seconds, add the juice of your two lemons.

Now, toss in your leafy green to wilt. I used parsley here and it was pretty tasty. This was the first time I had cooked with parsley, other than to garnish so, like a dummy, I tossed in the stems. If you use parsley for this dish, don't do that! Next time, I'll use spinach.



Remove from heat and add to your orzo. Toss with another tablespoon of olive oil and more lemon juice. I really, really like the lemon tang, so I added the juice of an entire lemon. I also added some salt/pepper to taste. Yum!

Although we ate this as a main dish, this could be an excellent addition to any meal! Enjoy!

Right before I left the table to clean the kitchen, Chris surprised me with this:

I think he was just super pumped that I cooked dinner!

French Bread Pizza

As we were perusing the grocery store the other day, I caught a glimpse of a frozen french bread pizza and that was all it took. Had to have it! So, after purchasing all the necessary ingredients, we had one of the easiest, fastest and tastiest dinners! Enjoy!

French Bread Pizza

1 loaf of french bread
8 oz can of tomato sauce
Shredded Mozzarella cheese
1/2 onion-chopped
1 red bell pepper-chopped
1 green bell pepper-chopped
A pinch of garlic salt
A few pinches of parsley flakes
A pinch of oregano
A few pinches of basil
pepper to taste


First, preheat your oven to 350 degrees and start chopping your toppings. I only used onions and peppers...but get wild with it! Once you are finished chopping, set aside.

Next, prepare your sauce. Simply heat an 8 oz can of tomato sauce and add your oregano, parsley, garlic salt and basil. I also gave it a couple turns of the pepper mill.

Now, cut your loaf of french bread length wise and then into your desired serving size. We are fatties so that is why these servings are HUGE. I'll have you know there were no left-overs...wait, why am I bragging about this? Anyway...spread your desired amount of sauce on each slice.

Next, add your desired amount of shredded cheese.

Now, add your toppings. I also sprinkled with a little basil.

Once done, pass over to the oven for 12-15 minutes...and BAM, done!

We enjoyed with a nice salad...so yummy!

This dish is perfect for meals with "mixed company"...meaning vegetarians and meat-eaters.

Let me explain...if you aren't getting the support you need from friends and family, feel free to make your dinner party BYOM (Bring Your Own Meat). You supply the ingredients listed above, they supply the pepperoni or sausage and guests dress their own slices at a topping station before baking. Everyone wins!

And, I'll have you know...this dish is puppy approved!

I pinched off a bite for him and he was one happy puppy, licking his lips in approval!

One. Tasty. Dinner.

I have never been the biggest Valentine's Day fan. It's not that I'm bitter with bad experience... I just never really got into the whole flowers, expensive dinner out, ooey gooey love fest. Which, I admit, is weird because I'm a girl that loves being doted on. Instead, our tradition is to have a crazy amazing, treat-of-a-dinner at home. (Well, expect for the year we ordered the heart shaped pizza from Papa Johns!)

Anyway...This year ranks as one of the best...imagine this: Zucchini Cakes, Cheesy Couscous, Steamed Asparagus...all drenched in a sinful hollandaise sauce. Are you ready for this?

Let's start with the star of the show...the zucchini cakes. If you are a fan of traditional crab cakes, this is a recipe for you. It tastes so close to crab cakes without the crab, you are going to love it! I was floored by just how tasty these were!

Connie's Zucchini 'Crab' Cakes

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.

Shape mixture into patties.

Dredge in flour.

In a medium skillet, heat oil over medium high heat until hot.

Fry patties in oil until golden brown on both sides.

Now...moving on to the couscous.

I love couscous anyway but this recipe really brings it to a new level!

 

Company Couscous

 
1 cup couscous
1 cup boiling water
3 tablespoons olive oil
1 clove garlic, minced
1/4 cup diced red bell pepper
4 green onions, sliced
1 cup cherry tomatoes
1 cup fresh basil leaves
1 pinch salt
1 pinch ground black pepper
1 dash balsamic vinegar
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Stir couscous into boiling water and return water to a boil. Cover and remove pot from heat. Let stand 5 minutes, then fluff with a fork.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly.

Stir in tomatoes, basil, cooked couscous, salt and pepper.

Mix together and transfer to a 1 1/2 quart casserole dish. Splash some balsamic vinegar on top.  Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Sprinkle with Parmesan cheese while still warm.

Now...the sinful, sinful treat...hollandaise sauce!

 

Blender Hollandaise Sauce

3 egg yolks

1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco)
1/2 cup butter

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream.

It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.


All of this will some traditionally steamed asparagus...

and you are looking at one tasty dinner!

Who wouldn't fall in love while eating this? Surprisingly, the couscous and zucchini cakes even passed the "leftovers" test! We had some for lunch the next day and it was still tasty! Got to love meals that can do that!

Vegetarian Shepherd's Pie

Did you know that February is National Pie Month? Over the weekend Chris and I made this wonderful discovery and have been brainstorming about which pies to make this month ever since! Chris is obsessed with pies so this is going to be a good month!

To kick off this journey, I decided to start with a non-traditional twist on Shepherd's Pie. Being half British, I have an appreciation for this traditional meat and potatoes dish. The challenge was making it vegetarian! So I read several recipes and came up with my personal version. This dish mixes mashed potatoes, yummy veggies and a meat-substitute to create a tasty three-leveled treat. Enjoy!

Vegetarian Shepherd's Pie

Potato Level Ingredients:

10 New Potatoes (scrubbed and cubed)
1 tablespoon of unsalted butter
1/2 cup of milk
1-2 stalks of green onions (chopped)
salt, pepper and parsley to taste

Veggie Level Ingredients:

2-3 carrots (chopped)
2-3 stalks of celery (chopped)
1 15 ounce can of corn (drained)
1 15 ounce can of peas (drained)
1 15 ounce can of green beans (drained)
salt, pepper and thyme to taste

"Meat" Level Ingredients:

1 medium sized onion (chopped)
1 green bell pepper (chopped)
1 pound mushrooms (sliced)
1 tablespoon of Worcestershire Sauce
salt and pepper to taste

Other Ingredients:

2 cups of shredded cheddar cheese
1 can of Cream of Mushroom Soup
Vegetable Oil

First, boil your potatoes with a pinch of salt until tender then remove from heat. As that is going, heat a tablespoon of vegetable oil in a skillet to start with your "meat" layer. Toss in your onions, bell pepper and mushrooms.

While those are cooking add a tablespoon of Worcestershire Sauce with a pinch of salt and pepper to the mix. Once everything has sauteed to your desire, remove from heat. This layer will be the bottom layer of your pie, so spread evenly across the bottom of your baking dish and set aside.

Your potatoes are probably nice and cooled by this point so grab a fork or masher to make your mashed potatoes layer. Add your butter and milk to the potatoes and mash away until nice and fluffy. Then add your green onions and your salt, pepper and parsley to taste. Once ready, set aside.

Now, heat another tablespoon of vegetable oil in a skillet to saute your veggie layer. Start with your carrots and celery then add your canned veggies. Make sure they are nice and drained before adding. Season with a little salt, pepper and thyme and then remove from heat once carrots and celery are tender. This is your second layer, so go ahead and spread evenly over your "meat" layer in the baking dish.

Pour and spread the can of Cream of Mushroom evenly over the veggie layer then sprinkle with cheese. I can't get over my love affair with cheese so I used the entire 2 cups.

Lastly, spread your mashed potatoes evenly over the top and bake at 375 degrees for 35-45 minutes.

When the potatoes have browned a bit, take out of oven and let cool before serving. I caught Chris doing just this...

When ready, serve it up and enjoy!

This was the first time I got in the kitchen without a specific recipe to follow. I'm not the best at winging it but I think this went well! Try it out and let me know what you think! Also, let me know what you change...you won't hurt my feelings, I promise!