Stuffed Long Peppers

Several months ago, I asked my Aunt Joan for some of her recipes since I knew she had a lot of them written down.  She handed over a recipe box that was amazing, with papers that were turning yellow and tearing at the edges.  I had so much fun going through it, picking and choosing which ones I wanted to scan and keep.

Frank doesn't eat peppers so I waited until I was feeding a crowd to serve these up...one of many dishes that takes me back to me childhood.  The smell while they're cooking is enough to jog my memory.

I made these the day before I needed them and warmed them in the oven right before serving.  Now that I've done that, I know that next time I need more crushed tomatoes/sauce since it seemed to have absorbed into the peppers after reheating.  They were still delicious, but a little more sauce would have been nice.


Stuffed Long Peppers
from Aunt Joan

10 long frying peppers
3 cups Italian bread crumbs
3 tablespoons capers
chopped anchovies (I omitted)
4 cloves garlic, chopped
1 egg
extra virgin olive oil
1 (28 ounce) can crushed tomatoes (or 3 cups marinara)
(if using canned crushed tomatoes, add seasonings like basil, garlic powder, parsley, salt, pepper)

Cut tops off peppers and clean out insides.  Set aside.

In a bowl, combine bread crumbs, capers, anchovies, garlic and egg.  Add oil to the point where mixture becomes moist.  Stuff mixture inside peppers.

Heat oil in a large skillet over medium high heat and add peppers.  Add tomatoes (and seasonings, if using) and brown peppers on each side.  Lower heat, cover, and simmer for at least 20 minutes.

You can reheat this later in the oven, or you can skip the frying step entirely and bake in the oven for a healthier alternative.

Three Bean Vegetarian Chili in the Crockpot

Remember those cute little honey cornbread mini muffins I showed you last week?  Well, they're back, alongside the main dish that I served them with.  Unfortunately, I only got one picture, but I think we all know what chili looks like :)

Yes, that's a crockpot you see.  I'll bet it makes you love this even more, right?  This really was delicious - I can't wait to make it again!


Three Bean Vegetarian Chili in the Crockpot
slightly adapted from Prudence Pennywise

2 jarred roasted red peppers, drained and chopped
1 large onion, chopped
2 teaspoons cumin
1 1/2 teaspoons crushed red pepper
2 tablespoons chili powder
1/2 teaspoon salt
5 garlic cloves, minced
2 cups vegetable broth
1 1/2 cups canned pumpkin puree
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed

Add all ingredients to crockpot.  Cook for 3-4 hours on high, or 6-8 hours on low.  Garnish with cheese, sour cream, chopped scallions, diced avocado - if desired.

Chicken with Olives

Mmmm...olives.  I really have very little control around them.  They're just one of many reasons why I love this dish.  

The other reasons?  Well, it's...

Easy.

Cheap.

One pot.

Italian :)

Make ahead.

Delicious!

As you can see, I served it over spaghetti, but it would also be great with polenta, gnocchi, rice...or by itself with some fresh crusty bread.  Yum!

You can never have too many of these rustic meals to choose from!

Chicken with Olives
adapted from bell'alimento

10-12 chicken pieces (thighs, wings, legs, breasts...any combo you like)
1/2 large yellow onion, sliced
3 tablespoons butter
2 tablespoons extra virgin olive oil
1 (28 ounce) can Italian peeled whole tomatoes
1/2 cup brandy
25 (approximately) mixed Mediterranean olives (or one type is fine...whatever you like/have on hand)
1 cup sliced mushrooms
1 green bell pepper, sliced
4 teaspoons capers
2 cups chicken broth
1/4 cup parsley, chopped
salt and pepper to taste

Pat chicken dry with paper towel.  Sprinkle with salt and pepper, set aside.

Heat oil and butter in large skillet over high heat.  Add onions and cook until slightly softened.  Add chicken and brown on both sides.  Add tomatoes, stir together and cook for about 10 minutes.  Add brandy and let evaporate.

Add olives, mushrooms, pepper, capers and chicken broth.  Season with a little more salt and pepper.  Lower to simmer, cover and cook for about 45 minutes.  Add parsley a few minutes before serving.

Crockpot Sausage, Peppers & Onions

It's crockpot time again!  Can't get enough of these easy dishes that make my life on office days a lot more simple.

I've made this several times before and although it goes against all things crockpotting, I have to say...don't skip the browning the meat step.  It makes the meal MUCH better.  It only takes about 10 minutes, and this time around I actually did it the day before.  Easy!

We ate this two nights in a row...sandwiches the first night, over pasta the second night.  Like I said...easy!  And of course, delicious.

Crockpot Sausage, Peppers & Onions
3 pounds Italian sausage, cut into 1" chunks
3 bell peppers, cut into strips
2 large yellow onions, sliced
5 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
1 tablespoon italian seasoning
2 teaspoons garlic powder
1/2 cup dry white wine

Heat a little oil in a skillet and add sausage.  Cook until brown on all sides, then add to crockpot along with the rest of the ingredients.  Cook on low for approximately 4 hours.  Serve on bread or over pasta.

Beans, beans, good for your heart

I love beans.  Frank doesn't love beans.

I miss beans.

I was happy to receive my assigned recipe for our latest swap, which was a one-pot meal theme.  Turkey black bean chili, you say?  Yes, please!

I cooked it up (pretty quickly, I might add) while Frank spent the night at the Jets game.  It made for a great dinner with some sour cream, cheddar cheese, scallions and a few tortilla chips.

Then I was sick for the next few days, so I added a little (oh who am I kidding...a LOT) hot sauce each time I heated it up for lunch.

There are some serious sinus clearing, throat healing properties in this dish.

Nicole from Prevention RD has some great, healthy dishes...this one is a winner, for sure.  I'll be making this again and freezing it for my dinners without the bean hater :)

Turkey & Black Bean Chili
slightly adapted from Prevention RD

1 tablespoon extra virgin olive oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, chopped
1 pound ground turkey
2 (15 ounce) cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes, undrained
3 tablespoons chili powder
2 teaspoons chipotle chili powder
1 1/2 tablespoons cumin
1 teaspoon dried oregano
salt to taste

Heat oil in a dutch oven over medium high heat.  Add onion, pepper and garlic, and stir and cook until softened.

Add turkey and cook for about 3 minutes, or until no longer pink.  Stir in beans, tomatoes, chili powder, cumin, salt and oregano.  Bring to a boil.  Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes).

Taste and adjust seasonings if necessary.  Spoon into bowls and add your favorite toppings.

Serves 6.

Potato lovers, unite!

I know I'm not the only out there who enjoys a kick-ass home fries recipe.  Do you?  You have to agree - great potatoes are one of the key components of a successful breakfast.

Well, I know there's at least one person who agrees with me...my brother-in-law.  He saw Bobby Flay make these on his Cooking Channel show and wanted them immediately.  I looked up the recipe and concluded that they were pretty awesome.  So, I made them, and then I shared them.

Sausage in home fries?  Yeah, like I said...awesome.  Give them a try this weekend.

Italian Home Fries
from Bobby Flay

3 tablespoons butter
4 cloves garlic, smashed
1 small Spanish onion, thinly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds small new potatoes, par-cooked and diced
8 ounces Italian sausage, removed from casing
1 teaspoon paprika
salt and freshly ground pepper
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh parsley
3 tablespoons extra virgin olive oil

Heat butter in a large skillet over medium-high heat.  Add onion and garlic and cook until softened.  Add peppers and cook another 2 minutes.

Add potatoes, sausage and paprika, then sprinkle with salt and pepper.  Stir and cook for about 2 minutes.  Add rosemary, then begin pressing the mixture into the skillet so the bottom gets brown and crispy, and the potatoes stick together.  Turn occasionally to distribute crispy bits.

Toss mixture with parsley and transfer to serving platter.  Drizzle with oil and serve hot or at room temperature.

Linked to: Potato Blog Hop

Boardwalk grub

Google this:  sausage & peppers recipe.

How many different ones popped up?

That's the beauty of this dish - there are SO many different ways you can make it, and they're all great.  You can change it up year round, or use whatever method is your favorite, and it never disappoints.  Pan, crockpot, grill, oven...which way do you usually make it?

Below you'll see how I usually do, although I've used several different methods.  This is usually what's easiest.  Everything's in one place, the ingredients are always on hand, and the end result is delicious.

Cooking it on the stovetop is especially handy this time of year when you've run out of room on the grill, too.

Don't these remind you of the boardwalk, NJ peeps?  Yum!

Stovetop Sausage & Peppers
2 pounds Italian sausage (I prefer hot, but use what you like), cut into bite size pieces
1/4 cup (approximately) extra virgin olive oil, divided
4 peppers (any variety), ribs and seeds removed, sliced
1 large yellow onion, sliced
5 cloves garlic, chopped
1/2 can tomato paste
1 tablespoon basil
1 tablespoon garlic powder
salt and pepper to taste
rolls (or pasta)

In a pan, heat 2 tablespoons oil then add sausage.  Cook until brown.

In a large skillet over medium heat, add 3 tablespoons oil, then peppers, onion and garlic. Cook until slightly soft, then add tomato paste and mix it through the rest of the ingredients.  Add basil, garlic powder, salt and pepper.

Transfer sausage to large skillet and mix until combined.  Continue cooking until sausage is cooked through and the vegetables are soft.  Serve alone, on rolls or with pasta.

Have it your way

I'm a big fan of the omelette (or is it omelet?  Hmmm...I like the feminine spelling better)...what's better than having a pocket of whatever-combo-of-cheese-meat-and-veggies-you-want for breakfast?  Not to mention, it's super easy and takes about 5 minutes to make.  Score!

Here's what my latest omelette included.  I used egg whites this time around since I had leftover ones from another recipe.  Actually, just like when I make frittata, salad or pasta dishes, it's all a matter of what's leftover or what you have available in your kitchen.

No rocket science here.  Just good, simple food that's easy to make.

Mexican Egg White Omelette
cooking spray
3 egg whites
1/2 of a jalapeno pepper, seeded and chopped (adjust to your liking)
1/4 cup onion, chopped
3 tablespoons lowfat cheddar cheese, shredded
cumin, garlic powder, black pepper to taste
salsa
diced avocado

Spray a non-stick medium sized pan with cooking spray.  Add egg whites and make sure they cover the surface area of the pan.  Place jalapeno, onion, cheese and spices on one half of the egg whites.

Once the egg is bubbling, turn the empty side onto the side with the ingredients.  Flip the omelette over and cook for another 30-60 seconds.  Plate and top with salsa and avocado.  Serve immediately.

WW Points+ = 6 (using fat free salsa and 1/4 of an avocado)