Monday, November 29, 2010

Stuffed Green Peppers

This recipe is from Simply Recipes.  They really have the most beautiful pictures I think!  These are something I have made many times.  They are really easy and can even be made ahead of time.  Oh and they are DELICIOUS!  (Note:  photos below are courtesy of Simply Recipes as well).  I actually made with ground Turkey this time instead of beef to make it a little healthier.  I didn't like it near as much, but Corey said he did.  I also added some Queso Fresca cheese on top and broiled for a few.  I also suggest making some extra sauce for the top - thats the way we like it at least!

Dad's Stuffed Bell Peppers


4 bell peppers, any color


5 Tbsp extra-virgin olive oil

1 medium yellow onion, peeled and chopped

1 clove of garlic, peeled and chopped

1 lb of lean ground beef

1 1/2 cup of cooked rice

1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)

1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano

Fresh ground pepper

1/2 cup ketchup

1/2 tsp of Worcestershire Sauce

Dash of Tabasco sauce



1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.


2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)


3 Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

Serves 4-6.

Hope you had a great long weekend!



Wednesday, November 24, 2010

Turkey day recipes

Here we are...only a few more hours left of work then its time to celebrate!

Here are some recipes I wanted to share because they taste great (or look absolutely fabulous - if I haven't made them yet!)

Candied Walnuts - this is simple!  You can toast the nuts in the oven for a few minutes if you would like.  Once thats done, basically you just melt some sugar over low heat in a saucepan on the stove and then stir in the nuts once the sugar turns a darker shade...starts to carmelize...yummy!

Apple & Walnut Stuffing - courtesy of Southern
  • 4 tablespoons butter
  • 1 onion, chopped, about 1/2 cup
  • 1/3 cup chopped celery
  • 8 slices wheat bread, torn into small pieces
  • 1 large apple, peeled, cored and chopped
  • 1/2 cup chopped walnuts (or another nut)
  • 1 cup chicken stock
  • 1 egg
  • 3/4 teaspoon dried sage leaves, crumbled
  • salt & pepper 
  • Spicy Sausage (maybe 1/2 lb)
  • 3/4 cup dried cranberries
Measurements don't really matter when it comes to this type of thing.  Sauté chopped onion and celery in the butter.  Cook the sausage.  In a large bowl combine the onion mixture with the bread, apple and pecans. Beat together the chicken stock, egg, sage, salt and pepper; add to the bread mixture, mixing in gently. Place the mixture in a greased 2-quart casserole; cover with lid or foil and bake at 325° for 25 to 30 minutes. Uncover the last 5 minutes of baking time.
The Carrots are one of my favorite side dishes to serve the hubs.  Basically you just boil until tender then saute with butter, honey, salt, and crushed red pepper to taste.  Yummy!
The applesauce is also very simple.  I made it Tuesday night.  The only tip I have is to not over-estimate the number of apples you have.  I did four and it seemed like a lot at the time, but they cook down and really I think it may just be enough for 9 people to have a "taste"!  Thats ok though.  I think we'll survive on the rest of dinner :)  So you peel, core, and chop the apples.  Place them in a casserole baking dish and add brown sugar, a little splash of lemon juice and salt, and a little apple cider if you have or else water would to just fine.  No need to measure, just taste!
So Pumpkin Sweet Potato casserole...this is the same as any other sweet potato casserole you would make, except for you use half SP's and half Pumpkin.  I am going to use both pureed from the can which will be very easy.  I'm thinking either some marshmallows, coconut (mom's idea), or some type of crumble to top it...why not all three!  We shall see...
Dulce de Leche Pumpkin Cheesecake...can't wait to see how this turns out!
Thats all I've got for now.  Stay turned to see how it all turns out!  And don't forget to give your thanks to Jesus and those who truly mean the most to you!  What a great feeling the holidays bring :)

Tuesday, November 23, 2010


Only a couple more days!  We are very excited this year because both of our families are coming to our house!  It will be so nice and relaxing.  Here is what I have been dreaming up for my pretty traditional menu with a little bit of my own touch :)

Breakfast:  Kolache factory - yum!!!  Corey's parents are picking up some of these wonderful treats.  We are also having some pumpkin bread courtesy of my sister and some fruit provided by my mom.

Apps:  Baked Brie w/ Cranberry Sauce
           Braided Pretzel Loaf & some crackers I have yet to purchase for the Brie
           Candied Walnuts

Dinner:  Turkey - Corey's parents are making a deep fried turkey this year which is going to be a first for all of us and I think it will be a lot of fun!
             Red Skinned Mashed Potatos  with Corey's dad's homemade Gravy
             Noodles - My mom and sis are in charge of these!  They are my grandmother's recipe.  I have so many fun memories of rolling these out on the table when we were all younger.  Such great tradition.
             Apple Walnut Stuffing - I made a trial run of this last night and it got the hubby's approval!  I'm not a big fan of stuffing but this wasn't too bad.  I added some dried cranberries and sausage.  My mom is also going to make a stuffing.
             Green Beans w/ Feta & Almonds
             Glazed Carrots w/ Honey & Red Pepper Flakes
             Rolls - these are coming from the Kolache factory as well, yum!
             Homemade Roasted Applesauce
             Pumpkin Sweet Potato Casserole
             Creamed Spinage - Corey's mom is picking this up from Boston Market.  It is Corey's absolute favorite!

Dessert:  Pumpkin Pie w/ Whipped Cream
              Pecan Pie - made by Corey's mom
              Apple Pie - made by Corey's mom Along with some Blue Bell icecream (have you had this it is a-mazing!!!)
              Dulce de Leche Pumpkin Cheesecake

What do you think...I think we should be fat and sassy after this dinner!  I am probably leaving something out too that is the sad part.  I think its a little obvious that I am pretty excited.  Corey has had to calm me down a few times and hold me back from adding more things to the menu...(but honey what if I made some jalopeno cheese grits for breakfast or a fruit tart as well!!!??)  Ok, Ok, I guess I do want to be able to relax and enjoy the holiday too.  But I am really looking forward to having a whole day of cooking :)

OH we have SO much to be THANKFUL for!!!!!!!!!!  Thank you Lord!

I'll be back to share recipes hopefully later today or tomorrow.

Wednesday, November 17, 2010

Pumpkin Bread

I was helping my sister Brooke unpack in her new place Monday night and we were talking about Thanksgiving.  We are really excited because we are having Thanksgiving at our house this year!  We usually go to Corey's parents and both of my parents' side of the family - so needless to say...three Thanksgiving dinners can be a little much!  We are so looking forward to having both of our immediate families at our house for a nice relaxing day :)

Anyway... Brooke mentioned she wanted to make Pumpkin Bread to bring over for some breakfast and I told her I found the best recipe for it!  Its from Simply Recipes and it was wonderful!  It was so moist and we loved the nuts in it.  You could also add chocolate chips if you wanted to mix it up.

How warm does that look :)  Soo looking forward to Thanksgiving and time with family!  We have soo much to thank the Lord for this year!

Pumpkin Bread Recipe

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts


1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf. Can easily double the recipe.

I'll try to share my Thanksgiving menu tomorrow...should be interesting!!!

And in case you were interested, we had these last night from the Picky Palate:

BBQ Ranch Chicken and Cheddar Pizza Roll em’ Ups

Monday, November 15, 2010

Weekend Recap

This weekend was of course another great one!  I am feeling tired back at work today though...I think its also because its very quiet in the office.  Friday we went to Corey's parents for dinner which was great to see them!  Saturday my Mom and I helped out at Spiritual DNA at our church.  Its an all day thing where you take multiple tests prior to the day to discover you strengths and really just the way God made you!  Its truly inspiring and really leaves you feeling connected to God and those who sit at your table with you.

I made these Pumpkin Scones when I got home.  I think next time I would add more pumpkin puree and try a cream cheese glaze.  Sunday we went to church, helped my sister move into her new apartment, and then watched the Colts win :)

Pumpkin Scones with Spiced Frosting

  • 2 cups of flour
  • 7 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp fresh nutmeg, grated
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 6 tbsp unsalted cold butter, chopped
  • 1/2 cup canned pumpkin
  • 4 tbsp half and half (divided)
  • 1 large egg
  • 1 tsp vanilla
Preheat the oven to 425 degrees. Line a baking sheet with a parchment paper (Next time I would grease the pan).
Mix the dry ingredients together in a bowl. Use a pastry blender to cut in the butter until the mixture is crumbly.
In another bowl, whisk the pumpkin, 3 tablespoons of half and half, the egg, and vanilla together. Slowly add the dry mixture and mix until just combined. Don't over mix the batter.
Form a ball and place on a lightly floured surface. Flatten the ball into a rectangle about 1 inch thick. Cut the rectangle into four squares then cut each square diagonally in half to form a triangle.
Place the triangles onto the baking sheet. Brush the top of each scone with the last tablespoon of half and half.
Bake for 14-16 minutes or until golden brown. Let them cool on a wire rack.

Spiced Glaze:
  • 1 cup of powdered sugar
  • 2 tbsp milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fresh nutmeg, grated
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
Mix all of the ingredients together with a whisk. Once the scones have cooled a bit, drizzle each scone with the glaze then serve immediately. Enjoy.
Have a nice Monday!

Friday, November 12, 2010

Operation Christmas Child

Happy Friday!

Yay for the weekend!  Last night I got together with my mom, my aunt Kim and Linda, and a few other ladies to pack shoeboxes for Operation Christmas Child.
This is a ministry of Samaritan's Purse where you can pack your own shoebox for either a boy or a girl from different age groups to send over to a child who is less fortunate than us.  We shared in some fellowship and prayed for the children who are going to receive our boxes!  It also really helps remind you of how fortunate we are, especially around Christmas!

Wednesday we made a yummy fall soup - Pumpkin & Black Bean Soup.  My husband is in love with everything pumpkin so of course he was happy!  I found the recipe on Closet Cooking.  This is one of my favorite food blogs.  Everything he posts I want to try, he is so creative with his cooking.  This is the type of food blog that makes me wish I could be in the kitchen all day :)

Here is the recipe if you are interested:

Pumpkin and Black Bean Soup

1 tablespoon oil
1 onion (chopped)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
1 tablespoon chipotle chili powder
salt and pepper to taste
4 cups broth (chicken or vegetable)
1 can pumpkin puree

1 (19 ounce) can black beans (rinsed and drained)
1 (14 ounce) can tomatoes (chopped)
1/4 cup dry Sherry (or dry white wine)
1 handful cilantro (chopped, optional) - I didn't have1 handful toasted pumpkin seeds
(optional) - I didn't have

1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
4. Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for 30 minutes.
5. Remove from heat and puree to the desired consistency.
6. Serve garnished with cilantro and toasted pumpkin seeds.

Have a great weekend!

Wednesday, November 10, 2010


Hello All!

Thanks for visiting!  I am very excited about starting a blog to keep in touch with family and friends and of course to share recipes!  I love getting ideas from others and thought it would be fun to share some of my own.  I can't wait to see where this new journey takes me!