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By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!


Showing posts with label Garden. Show all posts
Showing posts with label Garden. Show all posts

Friday, August 22, 2014

Macaroni and Cheese Stuffed Peppers

Yum!  This was a delicious way to use some of the last green peppers from our garden.  Although you could use any type of macaroni and cheese to stuff these peppers, we knew we wanted to use something with a little spice to blend with the bright fresh flavor of the green peppers, so we chose our favorite, Chipotle Gouda Macaroni and Cheese.


The peppers are super easy to make and this is not so much a recipe as just a guideline for making the stuffed peppers.  These make a great side dish, especially for anything grilled, but they are filling enough to be the main part of a meatless meal, served with a small salad on the side.

This is a also great way to get your kids to enjoy green peppers.  (If it's stuffed with a little mac 'n cheese they might just try it!)   Ideally for this dish try to find large green peppers if you would like to serve just one half per person, but if you can only find the smaller peppers, like the ones from our garden, they will work great, too.  My husband was more than happy to take 2 halves, and I think he even grabbed a 3rd before he was finished..lol.

Large or Medium Green Peppers, cut in half, tops cut off and seeds removed
1 TB  Salt
Your Choice of Prepared Macaroni and Cheese, homemade or packaged will work here too
1/2 cup  Panko Crumbs
1/2 cup  Shredded Parmesan  or Romano Cheese

In a large pot, bring 3 quarts of water to a boil.  Add salt and then add the pepper halves to the water, pushing them down into the pot.

Reduce heat to medium-high and simmer the peppers until they are just flexible, but not overly soft, about 5 - 6 minutes.  Use a slotted spoon to remove the peppers from the pot and place them upside down on a paper towel lined platter to drain.  Allow to cool until easy enough to handle.

In a small bowl combine the panko crumbs and Parmesan cheese, stir and set aside.

Once the peppers are cool, spoon the prepared macaroni and cheese into the pepper halves, pressing lightly to completely fill the peppers.  Sprinkle with the panko and Parmesan mixture and place the peppers in a glass baking dish.

Place the dish of peppers under the broiler for 3 -4 minutes or until browned on top.  Serve immediately and Enjoy!!

Thursday, July 31, 2014

Cowhorn Pepper Sriracha Sauce

My garden this year has been full of surprises.  The cucumber vines are still producing 1 or 2 new cukes a day, and I wasn't even sure if they would grow, the purple bell peppers were a total experiment and there are still a few more juicy peppers in process, and then there are these cowhorn peppers.

I had never heard of this type of pepper before finding them at Home Depot this spring.  I was ready to cook with lots of peppers this year so I thought I would give this variety a try.

The peppers grew nicely, with most of the fully ripened peppers coming in at about 7 inches long.  The tough part was waiting for them to ripen.  It took almost 3 months before the peppers turned a bright red, but it was worth the wait. As it turns out, this is a delicious pepper to include in any recipe that you might want a little heat.  The peppers are spicy and, although not as hot as a jalapeno, they have this bright flavor that just pops.  I will definitely be growing these peppers again next year.

Now on to the pepper sauce!

Sriracha sauce is a slightly spicy chili pepper sauce that has developed quite a following over recent years.  In the past it was used mainly for cooking Asian cuisine but now you can find bottles of Sriracha on restaurant tables and it is easily found in most grocery stores.  The sauce can be used plain as a dipping sauce, and adds a little zest to anything from burgers and soups to scrambled and deviled eggs.  (My favorite is to add a few spoonfuls of the sauce when cooking scrambled eggs, then add some spinach and a dash of cheese...yum!)


The pepper sauce is very easy to make and the peppers only require an overnight stay in a simple brine mixture before being pureed and the sauce is ready to serve.

Peppers and garlic in the brine mixture.

If you don't have cowhorn peppers this bring mixture will work fine with other types of peppers.  This recipe makes 2 small jars of pepper sauce so it will give you an idea of how you want the next batch to taste.  By adding more or less garlic, or choosing a different type of peppers you can create a pepper sauce that is just the right level of heat for your family.  Enjoy!!

5 or 6  Ripe Cowhorn Peppers, coarsely chopped
4 or 5  Garlic Cloves, whole and peeled
1 tsp  Kosher Salt
1 cup  White Vinegar
2 TB  Sugar

Place all of the ingredients, except the sugar, in a glass bowl and cover with plastic wrap.  Allow the peppers to sit at room temperature overnight.

Place the mixture, plus the sugar, in a small saucepan and bring to a boil over medium-high heat.  Reduce the heat to low and simmer for 5 minutes.  Remove the pan from the heat and cool to room temperature.

Puree the mixture with an immersion blender until the sauce is as smooth as you would like.  (A regular blender works fine for this step, too.)  You can completely puree the sauce or leave some small bits and pieces of the garlic and peppers.

Deviled Eggs - A few plain for the kids and a few Sriracha Eggs for the adults
Transfer the sauce to glass jars, cover and refrigerate.  The sauce will keep for at least 3 months in the  refrigerator, and probably longer, but we found so many delicious ways to use this sauce it didn't last very long.  Enjoy!!

             
On the left are the purple bell peppers and on the right are the cowhorn peppers.
   

Saturday, June 21, 2014

Back to Blogging and a Garden Update

After a crazy couple of months, I am so glad to finally get back to working on the web site.  After working from home for 6 years, in March I went back to working in the real world.  Although I'm super excited to be back at work, it has been a bit of an adjustment.

Although only part time hours, I quickly realized that I would have to reschedule the whole family.  From dropping the kids off at school, to arranging their after school activities, to simply finding time to grocery shop, it has been incredibly busy.  But even with all of the changes, we did have time to make some tasty new recipes and those will be popping up here in the next few days, so stay tuned!

To make things even more crazy, the day after school was out we went on our first cruise to the Caribbean.  Like I said, crazy busy.

The Caribbean is a beautiful place and we were able to visit Costa Maya and Cozumel, Mexico, Belize and Mahogony Bay, Roatan, which is a small island off the coast of Honduras.  Of the sites we visited, Roatan was by far my favorite and I'm hoping we can make a return trip in the future.  Here are a few pictures from the trip.

              

Roatan Rum Company - Cocoa Infused Rum and Spiced Rum found there way into my suitcase! Delicious!
        
   

On our return trip, I was a little worried about the garden I had left behind.  Although daily afternoon rain showers in Florida are pretty common, I was hoping all of our springtime plantings had enough water to keep them happy.  We were very pleasantly surprised.


I was excited to find yellow, orange, and juicy grape tomatoes all waiting to be picked along with green and purple peppers.  We even had a few early blueberries that were ripe and ready to eat. Yummy!


To begin enjoying this summer harvest we decided to start with something quick and simple, but delicious. Sliced yellow tomatoes layered with fresh basil leaves and slices of mozzarella cheese with a little salt and cracked pepper, topped off with a drizzle of good quality balsamic vinegar was the perfect side dish for our grilled burgers.  Ahh..let the summer begin!

Tuesday, July 16, 2013

Chicken, Poblano and 3 Cheese Lasagna

Tonight we found a tasty way to use a few more poblano peppers from our garden.  Although this is far from any traditional lasagna, the combination of provolone cheese, Monterey jack cheese and just a bit of Parmesan gave the lasagna a rich flavor, and it was a surprisingly easy meal to put together.

We used the Dreamfield's low carb lasagna noodles and they tasted great.  The poblano peppers can be roasted ahead of time, if needed, and the instructions for roasting the peppers can be found here.  The process is very easy and the flavor released from the peppers adds a nice pop to the meal.

Since I found them on sale, we used chicken drumsticks, but you could also substitute cubed chicken breasts.  The main benefit of the drumsticks is the dark meat will have much more flavor versus white meat.

Thanks to a generous amount of mushrooms, this dish had almost a stuffed-mushroom quality that I loved.  A nice poblano and chicken taste, with the earthy mushrooms and cheesy backdrop.  So yummy.  This was an instant hit with the family, and I'm sure it will be added to the most-requested list.  Enjoy!!


3 lbs  Chicken Drumsticks, boiled off and meat pulled off the bone
1 TB  Olive Oil
1 medium  Yellow Onion, finely chopped
8 oz  Portabella Mushrooms, cleaned and quartered
1 TB  Minced Garlic
1/4 to 1/2 tsp  Crushed Red Pepper Flakes (use 1/2 tsp for more spice)

In a large skillet, heat olive oil over medium-high heat until shimmering.  Add the onions and sauté 2 minutes.  Add the mushrooms, garlic and red pepper flakes to the skillet and sauté about 5 minutes over medium heat, until the mushrooms are tender but not mushy.  Add the cooked chicken to the pan, stir and sauté 2 minutes, then cover the pan and remove from the heat.  Set aside while you make the sauce and noodles.

8  Whole Wheat or Regular Lasagna Noodles, cooked al dente

3  Fresh Poblano Peppers, roasted, peeled and deseeded, then cut into strips
1 TB  Olive Oil
2 TB  Salted Butter
1/2 medium  Yellow Onion, chopped
2 tsp  Minced Garlic
1/3 cup  Flour
1-1/4 cups  Chicken Broth
1/2 cup  Milk
1/2 cup  Half and Half
Salt and Pepper to Taste
6 slices  Smoked Provolone Cheese
6 slices  Monterey Jack Cheese
Grated Parmesan Cheese

In a medium skillet, heat olive oil and butter over medium heat.  Add the onion and garlic and sauté 4 minutes until tender.  Add the flour and stir until fully incorporated into a smooth roux.  Slowly add the chicken broth to the pan, a little at a time, stirring to combine.  When the mixture is smooth, add the milk and half and half to the pan and stir.

Add the poblano peppers to the pan and bring the mixture to a low simmer over medium heat.  Add salt and pepper as needed, then remove the pan from the heat once the sauce has thickened slightly.

Pour the sauce into a blender and pulse several times if you prefer a chunky sauce, or puree for a smooth sauce.  (I did not puree the sauce completely and it was very tasty with little bits of poblano.)

 

In a large non-stick baking pan, pour a 1/2 cup of sauce and about 1/3 of the chicken/mushroom mixture into the pan in an even layer.  Add a layer of cooked lasagna noodles, then a layer of provolone cheese slices.  Next add another 3/4 cup layer of sauce, and the remaining chicken mushroom mixture.  Add the second layer of noodles, the rest of the sauce and top with the sliced Monterey jack cheese, a sprinkle of grated Parmesan cheese.  Bake for 15 minutes at 350 degrees, then turn the oven to broil for 3-4 minutes or until the top is golden brown.  Enjoy!!

Monday, July 1, 2013

Freezing Basil in Ice Cube Trays

Basil adds such a bright, fresh flavor to so many foods, it's always sad when the basil plants start to flower, and then die off as the summer draws to a close.  But fear not, there is a simple way to freeze those sweet basil leaves, and it's as easy as making ice cubes.


Do you remember all of those basil plants I planted a few short months ago?  Well, they are full grown plants now and that means it's time for the first batch of cubes.

We pulled about 8 cups of basil leaves to make this first batch, which will yield a dozen or so cubes when we are finished.  Remove any of the larger stems from the leaves, but the smaller ones are fine to leave on.

Using a food processor, pack the bowl full of basil leaves and drizzle with a few teaspoons of olive oil.  No specific measurement here, just enough oil to moisten the mixture.  Pulse the mixture until the basil is coarsely chopped, then scrape down the sides of the food processor, add more oil if needed, and pulse again.  The mixture does not need to be pureed, just a finally chopped blend.


Spoon the mixture into a plastic ice cube tray, pressing the mixture down slightly.  When you are finished, drizzle a small amount of olive oil onto each of the cubes, then cover the tray with plastic wrap. 


Freeze for one to two hours or until frozen solid, then pop the cubes out of the tray, place them in a plastic bag and freeze until needed.  These will keep in the freezer for at least 6 months, but I've almost always used them up faster than that! lol  The cubes can be added to spaghetti sauce, lasagna, or any dish that calls for basil.   Enjoy!!

Sunday, June 23, 2013

My Kitchen Garden

When I was growing up, my Dad always had a garden.  I don't remember a single year when he didn't have at least a couple of tomato plants and some green onions, and we even had a year of two when broccoli, corn and watermelons made an appearance in our back yard.  I still think he grew the biggest Beefsteak tomatoes the Midwest has ever seen.

 

So, it must be in my genes that every spring I have this urge to plant something.  In Florida, the first tomato plants of the season appear in our local garden center in early February, and I have to force myself to wait just a little longer to buy them, until the last cold snap has moved on, in favor of warmer temperatures.  Then the fun begins.

This year I wanted lots of basil to make homemade pesto, so I started my plants from seeds.  If you've never seen basil seeds, they are extremely small, and it's nearly impossible to count out just 2 or 3 to each pot.  So I planted this packet of seeds, and I what I thought would be about 10 basil plants turned into 25!   As a result, not only will we be making lots of pesto, and freezing the basil in cubes, but several of my husband's coworkers will be receiving basil plants of their own..lol.

   

 Other goodies in our kitchen garden this year include a jalapeno pepper and a poblano pepper plant, lots of green onions, chives and parsley, along with cherry tomatoes and full sized tomatoes.

Many people think you need a lot of space for a garden, but all of the items above are growing beautifully in pots, with the exception of the large tomato plants, and they don't take up very much room.

    

If you've never tried to grow your own herbs or vegetables, there is still time this season to pick up a few plants at your local garden store.  Gardening is also a great project for kids.  Not only will they enjoy watching the plants grow, they will be excited to help decide how to use the harvest.

Tomatoes, both the full size and the cherry tomatoes can be used in salsa or salads, and they are yummy on pizza.  Fresh herbs like basil, oregano or chives can be added to salad dressings and many dishes, and they are all very easy to grow. 

Thanks for visiting my Kitchen Garden and check back soon. We have lots of great recipes coming up using this years harvest. Happy Gardening!

Tuesday, June 21, 2011

Mid-Summer Garden Harvest

Found a few goodies waiting for us when we arrived home from vacation.  We weren't sure if anything would survive these crazy hot temperatures, so these were a pleasant surprise.  The tomato plant was labeled as a Big Boy, but these appear to be heirlooms.  They are meaty and creased more like an heirloom.  Either way, they are delicious.  The peppers are Tam (mild) Jalapeno peppers and at about 3" long, they do pack a punch.

I'm thinking maybe a small batch of salsa and some Grilled Tomatoes with Basil are in our future.