Wash 8 green bell peppers cut out top and clean out seeds in the inside
Place one Tbsp cream cheese or homemade goat cheese in bottom then add filling(see below) and sprinkle with grated mozzarella/asagio cheese.
Bake in 9X13 pan with just a bit of water in the bottom (1/4 inch)
Cover with aluminum foil
Bake on 375 for 20 minutes or until green peppers are tender.
Filling:
Saute one small to medium onion and 3 celery stalks in butter
Add:
3 grated carrots
1 crook neck yellow squash diced
1 can great northern beans (white-or any kind of bean)
1 cup chopped fresh parsley
1/4 c chopped oregano
1Tbsp Weber Smokey Mesquite powdered seasoning
1 tsp salt
1/2 tsp garlic salt
seasoned black pepper to taste.
saute until tender
Add one package of your favorite stuffing made as directions call for.
Thursday, May 24, 2012
Spinach Tortillas!
Love this recipe and it can be stuffed with so much good stuff! Good thing is that it is good too!
3 cups flour (use whatever kind. I used whole wheat and oatflour)
1 Tbsp salt
Mix together in bowl
Blend in Blender:
1 1/2 cup spinach
4 Tbsp sour cream (or homemade goat cheese)
1 tsp lemon juice
Add to flour mixture
warm 1 1/2 cups milk or water with 2 Tbsp butter
Add to flour mixture
Stir until combined. It should be a little sticky, but not too sticky. You may have to
Add a little more flour or use a little less milk
Scrape dough out of bowl onto floured surface.
Kneed into ball.
Cut in half and in half and in half until you have 16 pieces
Roll into balls
Flatten and use a rolling pin to make as flat and as round as possible. This takes a little practice, but don't worry, square and odd shaped tortillas still taste just as good.
Cook in pan or on griddle until just slightly brown. Overcooking will make them hard and harder to stuff with good stuff!
We filled ours with Bacon, spinach, tomatoes, pepperoni, cheese, onions, mushrooms, sprouts and sunflower seeds mixed with flax seeds.
You could also add: olives, feta cheese, tomatoes, cucumbers and Sweet chili sauce.
Get creative!
3 cups flour (use whatever kind. I used whole wheat and oatflour)
1 Tbsp salt
Mix together in bowl
Blend in Blender:
1 1/2 cup spinach
4 Tbsp sour cream (or homemade goat cheese)
1 tsp lemon juice
Add to flour mixture
warm 1 1/2 cups milk or water with 2 Tbsp butter
Add to flour mixture
Stir until combined. It should be a little sticky, but not too sticky. You may have to
Add a little more flour or use a little less milk
Scrape dough out of bowl onto floured surface.
Kneed into ball.
Cut in half and in half and in half until you have 16 pieces
Roll into balls
Flatten and use a rolling pin to make as flat and as round as possible. This takes a little practice, but don't worry, square and odd shaped tortillas still taste just as good.
Cook in pan or on griddle until just slightly brown. Overcooking will make them hard and harder to stuff with good stuff!
We filled ours with Bacon, spinach, tomatoes, pepperoni, cheese, onions, mushrooms, sprouts and sunflower seeds mixed with flax seeds.
You could also add: olives, feta cheese, tomatoes, cucumbers and Sweet chili sauce.
Get creative!
Tuesday, May 1, 2012
Crock Pot Chicken
I have to remember this one. I was looking for a Cafe Rio Chicken recipe, but I didn't have the ingredients it called for, so I came up with this delectable little dinner, and the whole family was wowed!
5 chicken breasts (bones and skin- that's where the good stuff is)
place in crock pot and add
5 cloves garlic crushed
1 Tbsp chili powder
Juice of 1 big lime
salt, pepper and onion powder to taste ( I just sprinkled it all over the breasts)
1 cup water mixed with one dry packet of Chipolte Ranch dip (From Hidden Valley)
Cook on low for 3-5 hours or until chicken is done. Shred chicken, it will be fork tender, and leave in juices.
I served it on homemade tortillas, with lettuce, blackbeans, tomatoes and cilantro ranch or sour cream
Delicious!
The next day I used the leftovers in tortilla soup!
5 chicken breasts (bones and skin- that's where the good stuff is)
place in crock pot and add
5 cloves garlic crushed
1 Tbsp chili powder
Juice of 1 big lime
salt, pepper and onion powder to taste ( I just sprinkled it all over the breasts)
1 cup water mixed with one dry packet of Chipolte Ranch dip (From Hidden Valley)
Cook on low for 3-5 hours or until chicken is done. Shred chicken, it will be fork tender, and leave in juices.
I served it on homemade tortillas, with lettuce, blackbeans, tomatoes and cilantro ranch or sour cream
Delicious!
The next day I used the leftovers in tortilla soup!
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