“Let the past be content with itself, for man needs forgetfulness as well as memory.” ~ James Stephens

Stuffed Peppers.

A childhood favorite! Mom used to make them all of the time but bless her, she doesn’t remember quite how she did…… 🙂

I can understand that, I cant remember what I made last week. Does the baby brain ever go away?!?

That’s the thing about childhood favorites and all that good food that your mom and grandma made. They didnt have recipes written down. It was just in their head. I honestly do not know how my grandmother kept up with them all. (She obviously didn’t have baby brain)

Thank goodness for the internet and the beloved Pinterest because now I do not even have to try.

Since I knew I would not be able to recreate the ones my mom made, there would be no reason to even try so I’m putting a different spin on them. More Mexican than Italian. Also, since my husband is not a fan of green bell peppers, I will do a mixture of red and green bell peppers.

Although, I haven’t given up on finding a recipe close to mom’s. Stayed tuned!

Stuffed Bell Peppers

(adapted from Trisha Yearwood)

  • 6 large red or green bell peppers
  • 2½ cups long-grain white rice (or rice of your choice)
  • 2 lbs lean ground beef
  • ½ medium-size sweet onion, diced
  • 3 garlic cloves, minced
  • 1 14.5-oz can Italian style diced tomatoes, with their juices
  • 1 10-oz can Rotel diced tomatoes and green chiles
  • 16 oz sharp Mexican blend cheese, grated (about 4 cups)
  • ½ tsp pepper
  • 1 tsp salt
  • 1 tsp garlic salt
  • 2 tablespoons cilantro, chopped
  • cooking spray

Preheat oven to 400º.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs and wilt peppers in boiling water for 5 minutes. Remove and set aside.

To save time cook “boil in the bags” rice according to directions in the same water you cook peppers. Or you can cook regular rice in another pot. Set aside.

In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. Add tomatoes to the meat and bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. Stir in rice, salts and pepper.

In a foil lined pan sprayed with cooking spray, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese and cilantro on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.

**** Next time I think I may add taco seasoning to kick up the Mexican flavor. ****

20140716-203924-74364244.jpg

-abp

Advertisements

“The Super Bowl is Americana at its most kitsch and fun.” ~ Sting

I must admit – I’m not a huge pro football fan but I do like the Super Bowl and yes, it’s because of the commercials. I also usually like the excuse to have people over and/or make yummy appetizers because appetizers are my fav!

Also – I love Peyton Manning. So, this year I will be pulling for the Broncos.

No big party this year but that doesn’t mean I can’t make a yummy appetizer and this year’s appetizer will be a little thing called Cajun Crack.

Cajun Crack

  • 2 cans of corn, drained
  • 1 can of rotel, drained (mild)
  • ½ red onion, chopped
  • 2 cups of shredded cheddar cheese
  • ¼ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 2 Tablespoon Tony’s Seasoning
  • Fritos

Drain corn and Rotel. Combine all ingredients. Chill in refrigerator for at least 4 hours. Serve with Fritos.

phontoThe original recipe called to serve it chilled but you cook also cook it in a baking dish at 350º for 25-30 minutes or until browned and bubbly.

And to be honest – I think next time that’s what I would do but if I kept it cold, I would use green onions instead of red onions.

Also, in the cold version, I might add chopped green pepper. Basically, this is a good base but it needs to be dressed up to your taste. 🙂

-abp

“Celebrate what you want to see more of.” ~ Tom Peters

Happy New Year!!

2013 was a wonderful year for my family and I am looking forward to a lot of great times in 2014 – including a lot of firsts with my sweet Elizabeth.

Of course, sometime today we have to have our greens and black eyed peas for luck – not sure how I’m going to get the greens in but I have great way to get the peas in that will pair up perfectly with a lazy day of watching football.

Black Eyed Pea Dip

(adapted from The Pioneer Woman)

  • 1 can (14-ounce) Can Black-eyed Peas
  • 1/4 whole Onion, Chopped Fine
  • 1/4 cup Sour Cream
  • 8 slices Jarred Jalapenos
  • 1 cup Grated Sharp Cheddar Cheese
  • 3 Tablespoons Salsa
  • Hot Sauce, to taste
  • Salt And Black Pepper To Taste

Preheat oven to 350°.

Drain the black eyed peas and mash partly with a fork, leaving some whole.  Mix in the remaining ingredients and spread in an 8×8 baking dish.

Bake for 20-30 minutes until hot and bubbly.

Delish and very, very simple!

photo

Good luck to everyone in 2014!!

-abp