Saturday, July 12, 2014

Unstuffed Peppers

Who  is enjoying their summer garden? Are you getting lots of yummy veggies? Our garden has done fairly well this summer. We have had so much squash and zucchini.  My girls are now fans of zucchini bread.  We have had several cucumbers, many radishes and banana peppers, some potatoes, and a few green peppers. If you are harvesting loads of green peppers, how do you like to eat them? I love stuffed peppers! The girls do not love to eat the actual pepper though. They like the "stuff". So...I came up with this recipe because they kept asking me to cook the "stuff". Now, I've seen a similar recipe and it is called Spanish rice. I wasn't sure what to call it because I did not go by a stuffed pepper recipe and it was a bit different from Spanish rice.  My husband called it good! (points!)  So I posted a picture on Instagram and threw out a couple ideas for a name... Unstuffed Peppers won. It is a fitting name and the girls loved it...a lot!

Unstuffed Peppers

1 1/2- 2 pounds ground beef
1 medium sweet onion, chopped
1 small green pepper, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 1/2 Tablespoons Worcestershire sauce
2 15oz. cans tomato sauce
Cooked rice (cook enough for 4 servings) 
(I don't use minute rice. I use the rice that cooks a little tastes better!)
Shredded cheddar cheese

  • Brown the ground beef, cook the onions with it in a large frying pan or cast iron pan.  Add the green pepper when the beef is almost done. ( l like my peppers a little crunchy) Continue cooking until beef is done and onions are tender.
  • Drain the beef mixture if needed
  • Return to pan and add salt, pepper, garlic powder, chili powder, Worcestershire sauce, and tomato sauce. Stir until combined over med-low heat. 
  • Add the cooked rice and stir well. Simmer for 10 minutes.
  • When done, top with the shredded cheese. You can add cheese to the mixture if you like it really cheesy!


Thursday, May 22, 2014

Creamy Honey Vanilla Fruit Dip

Who is not loving all the fresh summer fruit? I could eat fresh fruit every day.  This is a sweet, creamy, and delicious dip to go with all your fresh fruit.  It is pretty simple to whip up and you probably have most of the (few) ingredients on hand.

Just a few ingredients

This is good stuff! This is a Kroger brand. Not sure of any other brands

Here's what you do:

Gather your ingredients:

* 1 -8 oz block of cream cheese & Greek yogurt or a block of light cream cheese, softened well

* 1/2 cup plain Greek yogurt

* 1/4 cup light brown sugar

* 1 TBSP honey

* 1/2 tsp vanilla

* milk-- enough to reach desired consistency

OK.. With a hand mixer, whip softened cream cheese and yogurt together. Add in brown sugar and mix well. Mix in the honey and vanilla. Add enough milk to reach the desired consistency, starting with a tablespoon.  I use enough to make it like icing. Refrigerate until chilled well. Enjoy with your fresh fruit!

Looks yummy, huh?


Wednesday, May 14, 2014

Gluten Free Sausage and Cheese Muffins

This is such an easy and delicious breakfast recipe. Sometimes we get in ruts when it comes to breakfast.  You might be rushing around in the mornings trying to get to work or school and feel like you don't have time to cook. These muffins can be made the night before and popped into individual sandwich bags ready to grab on the way out the door. Or you could be like my family, and have kids that love a warm breakfast almost each morning. These are even easy enough that the children could make them!

* I make these gluten free, but for those that don't need to, regular Bisquick will work just fine.*

Gluten Free Sausage and Cheese Muffins

1 pound gluten free sausage , browned, crumbled, and drained
3/4 cup Gluten Free baking mix ( I use Gf Bisquick)
1 cup of milk
2 eggs
1 cup shredded cheddar
1/2 cup shredded Italian cheese blend (I've also just used mozzarella here with good results)
Dash of cayenne (optional)

Preheat oven to 400°

Mix the baking mix, milk, and eggs together. Add the cheese and mix well. Add a dash of cayenne if you choose. Stir in the crumbled sausage. 

Spray a 6 cup muffin pan with non stick spray. Fill muffin pan with sausage and cheese mixture. Bake about 20 minutes or until knife inserted comes out clean.

I usually have to double this recipe--- they are that good!