The Food Brie Cooked and Baked

Recipe source: I have no idea

Ever since finding this recipe, I have never made traditional stuffed green peppers with rice. I don’t even remember where I got the recipe from, but it is the absolute best stuffed green pepper recipe I’ve ever tried. BP loves it, too.

Instead of rice, the peppers are filled with a mixture of ground beef, sausage, tomatoes, feta, Parmesan, mozzarella and some spices. Delicious.

I halve my peppers and lay them in a 9×13 dish, rather than actually trying to stuff them, which is why you can hardly see any of the green pepper in the photo. It’s buried.

beef and feta stuffed green peppers

Recipe

1 tbsp. butter

4 green peppers

1-1/2 lbs. ground sirloin (I use ground chuck usually.)

1/2 lbs. ground sausage (hot or mild)

1 small white onion, diced

oregano, seasoned pepper and fennel seed (optional) to taste

6 Roma tomatoes, sliced

2 tsp. crushed garlic or 1/2 tsp. garlic powder

6 oz. fresh feta cheese, crumbled

1/2 c. grated Parmesan or Romano cheese

1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees F.

Spray casserole dish with non-stick spray. Cook ground sirloin and sausage at low-medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of the tomatoes. Simmer over low heat, approx. 20 minutes.

Cut off tops of peppers, remove inner seeds and membranes. Wash and dry. Fill peppers with meat mixture, alternating with a layer of feta and Parmesan cheeses. Place peppers into a casserole dish, side by side, adding remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers).

Add remaining mixture around the peppers and sprinkle all remaining feta and Parmesan cheeses on top. Add shredded mozzarella cheese.

Bake at 350 for approx. 30 minutes, or until browned and bubbly.

Recipe source: Fix-it and Forget-it Recipes for Entertaining by Pellman Good and Ranck

Ho-hum. Meat, vegetables and cream of mushroom soup.

And I know the title of the recipe says “turkey,” but the grocery store didn’t have any boneless, skinless turkey thighs, so I used chicken instead.

On the plus side, the onion and carrots were from BP’s garden.

slow-cooked turkey dinner (with chicken instead)

Recipe source: a coworker, back in the day

I realize it’s the middle of summer, but a good, hot bowl of cornbread covered with chili sounded delicious, and it was.

This is BP and my favorite chili recipe. Generally, I make it exactly as listed below. However, this time, I used half as much chili pepper and replaced the water, jalapenos and tomato soup with a jar of homemade spicy tomato juice that a friend gave to us. And, instead of a red onion, I used a fresh-from-our-garden yellow onion.

my favorite chili

Chili

Brown 1 lb. hamburger and 1 cup chopped red onion. Drain.

Add the following and heat through:

2 tsp. chili powder

1 tsp. salt

1/2 tsp. pepper

basil and oregano to taste

3 small cans Campbell’s tomato soup

1/2 soup can of water

15-20 shakes Worcestershire sauce

1 lg. can drained Joan of Arc spicy chili beans

2 spoonfuls jalapenos plus jalapeno juice to taste

2 sticks Hormel pepperoni, sliced

We like ours served over cornbread with cheese sprinkled on top.

Recipe source: originally from a print issue of Every Day with Rachael Ray, but now it’s online

This is our go-to taco recipe in the summer. As soon as the cilantro from our garden was ready, it went into this dish. And next week, we’re doing it again! And you know if I’m making a recipe twice in two weeks, it has to be good.

Little Brother loves this recipe, so we always invite him over when we make it. And next week, I’m also inviting my cousin and her daughters over because she asked about it last time I saw her. I’d made it for her about a year ago, and it’s that delicious that people remember it!

So go, cut some cilantro from your garden and eat.

a close-up of the corn-cilantro salsa

the whole mess - tortilla, cheese, pork, corn salsa

Recipes source: The Noshery

Delicious! Goodbye forever, Manwich.

These joes were fresh, with the use of fresh cut veggies, and spicy. If you’re not a fan of spicy food, I’d recommend you cut out the cayenne pepper altogether. There’s some definite heat to these joeys.

These are going straight into my “make again” file.

turkey sloppy joes

Recipe source: Real Simple

Eh.

This wasn’t a bad meal, it just wasn’t very good.

smoky braised chicken and gnocchi

Recipe source: Allrecipes.com

I especially like these fajitas because I can prepare the entire meal early in the day, and when I’m ready to eat later, all I need to do is throw it in the skillet to cook.

tangy chicken fajitas

Recipe source: Simple & Delicious, March/April 2010

The past week, my grandmother ended up in the hospital following a heart attack. (She’s still not doing great.) Between visiting her at the hospital and preparing for Easter this weekend and spending an evening at the theater (to watch Wicked!), cooking wasn’t on my list of top priorities. It was nice to be home today and enjoy a couple of home-cooked meals.

These sandwiches made a nice, filling lunch. They were fresh and cool, but satisfying all at the same time.

Chicken tenders were drizzled with some olive oil and lemon pepper seasoning, then broiled. Add the chicken to a butter/cream cheese/lemon-pepper spread on top of toasted hoagie buns, add some red onion and lettuce, and voila! Lunch.

broiled chicken sandwich

Recipe source: The Noshery

These tacos were way better than the regular ol’ beef variety.

I heart my slow cooker. The meat cooked all day while I was at work, and when I got home, all I needed to do was fry it up to make it a little crispy. Delicious.

carnitas

Recipe source: Real Simple

BP and I were split right down the middle on this recipe. I really liked it. He told me he’d rather have eaten a peanut butter sandwich.

Ah, well. You win some, you lose some, right?

chicken with roasted sweet potato salad