Did you grow up eating stuffed green peppers dredged in tomato soup like I did? I have images of my mom cooking stuffed green peppers in tomato soup on the stove top. She would put them on our plates and they would slump over from soaking in the soup. I'm sure I loved it at the time, but not at this point in my life. I pinned a stuffed peppers recipe several months ago and ran across it this weekend was I was looking for dinner inspiration. These babies stand straight up on the plate and are a beautiful green color with the oozing mozzarella cheese on top.
These are AWESOME! I substituted 1/2 cup of rice instead of one cup and I used three sausages instead of two. It's so easy with just green peppers, onion, sweet Italian sausage, rice, fennel (I used seeds), oregano, and two different cheeses. Tonight I was happy that I invited my friend Sara over for dinner. I was nervous trying a new recipe, but it worked out in my favor! Check it out here! I think peppers would also be great stuffed with quinoa and black beans. Share your favorite stuffed green pepper recipe in the comments!
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I woke up Saturday morning to several tomatoes and jalapeños (both donated by friends...thank you!) on my counter. I decided it was time to use these ingredients before they go bad. Salsa seems to be the quickest way to get use up tomatoes in the summer. If you have an abundance of vegetables from your garden, and you think they'll go bad, call up your local homeless shelter or food pantry and find out how you can donate your fresh veggies to people who really need the food! Please don't let it go bad; there are so many hungry people in our communities. Tomato Salsa I processed this salsa a little too much and it's a bit watery, but it tastes good!
Pineapple Salsa
Add all ingredients into a bowl and serve. This salsa would be excellent on grilled or pan-seared fish, chicken or even topped on a green salad for a fun kick! I love making pesto! It's quick, easy and can be added to or topped on all kinds of food! If your garden is overflowing with basil, make batches of pesto, freeze it and use it all winter.
Pesto
In a blender or food processor, process all ingredients. I recommend starting with 1/2 cup of EVOO. I generally find that 3/4 cup is perfect. Serve on top of pasta, chicken, fish, sandwiches, vegetable soup, etc. Leftovers? Freeze your pesto. You can make single servings of pesto in an ice cube tray. When the ice cube trays of pesto freeze, pop out the pesto cubes and place them in Ziploc bags in the freezer. One ice pesto cube is one serving. There is nothing healthy about this cake, but it's the ultimate chocolate cake. Bake it in a bundt pan. I'm not sure where I found this cake recipe, but it's a winner! - 1 box Devil's Food cake mix - 1 box instant chocolate pudding mix - 2 cups sour cream - 1 cup melted butter - 5 eggs - 1 tsp almond extract - 2 cups semisweet chocolate chips Preheat oven to 350 degrees. Grease bundt pan. In a large bowl, stir together the cake mix and pudding mix. Make a well (hole) in the center and pour in sour cream, melted butter, eggs and extract. Beat on low speed for four minutes, scraping down bowl as needed. Stir in chocolate chips and pour cake mix into the greased bundt pan. Bake for 50-55 minutes. Cool in pan for 10 minutes and then cool completely on a wire rack. You can sprinkle with powdered sugar once the cake is completely cool. |
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