Stuffed Sweet Peppers

In addition to chopping, slicing, dicing and freezing sweet peppers this summer, I’ve been cooking them too. My 8-year-old absolutely loves stuffed sweet peppers and requests this dish every time he sees peppers in the house. It’s freezer friendly, economical and a family favorite at our home.

Stuffed Sweet Peppers
3 large green bell peppers, washed, sliced in half and seeds removed.
1 green pepper, washed and chopped
1 red pepper, washed and chopped
1 onion, washed and chopped
2 cloves minced garlic
1 lb ground chuck or turkey, browned and drained
White or brown rice cooked according to directions
8 oz shredded Cheddar Cheese
2 tablespoons olive oil
Sea Salt and Pepper to taste

Place bell pepper halves in a casserole dish or cast iron skillet. Saute chopped pepper, onions, and garlic in olive oil until soft. In a large bowl, mix together the cooked meat and rice along with the sauteed onions, peppers, and garlic. Add Sea Salt and fresh black pepper to taste.

Spoon mixture into bell pepper halves. Any remaining stuffing can go around the peppers are be put in a freezer bag and frozen for another meal. Sprinkle shredded cheese on top.

Bake at 350 degrees until cheese is melted and bubbly.

An alternative to the stuffed peppers is to chop the pepper halves and create a casserole with the mixture. Sprinkle cheese on top and bake.

Do you have any recipes using bell peppers or another version of stuffed peppers? Please share–I would love to try it this summer!

California or Sushi Rolls

This is a recipe that even my sons like to make on their own. It’s easy, cheap, and quite healthy. The green wrap might take a bit of getting used to if it is new to you and your family, but with great fillings just about anyone can learn to love these.

4 sheets of nori–seaweed (easy to find at your local supermarket or local Asian market)
3/4 cup sushi rice (or sticky rice), rinsed
1 and 1/2 cups water
1 Tbsp sugar
1/2 tsp salt
2 Tbsps rice wine vinegar

For filling:
1/2 small cucumber, halved lengthwise
1/2 long carrot peeled and halved lengthwise
1/2 red pepper, sliced thinly
1 boiled egg (optional)
1 slice ham (optional)
2-4 slices smoked salmon (optional)
1 slice leftover roast beef (optional)
1/2 small avocado (optional)
Cheese (optional)

Use your imagination for other sushi fillings.

To assemble:
1. Add the rice and water to a pan and cover with a lid. Stir. Bring to a boil, stir for 20 seconds, then reduce heat. Cover with a lid and simmer for 10 minutes.

2. Let the covered rice stand for 10 minutes or until all the liquid has been absorbed.

3. Warm the vinegar, sugar, and salt until dissolved. (About 20 seconds in the microwave.)

4. Pour the vinegar mixture over the rice and stir. Let it cool.

5. De-seed the cucumber, then slice the half cucumber into 4 equal long strips. Cut the half carrot into 4 long strips as well.

6. Place a Nori sheet, shiny side down on a bamboo mat, flexible silicon mat, or plastic wrap.

7. Dip your hands in the water and pat a quarter of the rice so that it covers two-thirds of the sheet.

8. Lay a piece of cucumber, a piece of carrot, a piece of pepper, and a similarly sized piece of anything optional you choose to, width-ways along the center of the rice.

9. Holding the mat or plastic wrap, roll the nori over and over, to the edge of the rice. Be sure to keep the roll firm under your hands for a uniform shape. Don’t squeeze too hard though!

10. Tuck the rolled edge of the nori firmly under the filling. Dampen the remaining nori with your fingertips and roll it up. Smooth the edge of the nori onto the roll with dampened fingertips so that you cannot see the edge.

11. Put the rolls onto a plate and cover with plastic wrap. Chill for 1 hour or more.

12. To serve, cut each roll into 5 or 6 pieces with a sharp knife dipped in cold running water.

13. Many people like to dip their sushi into soy sauce. If you are very daring…try dipping it in soy sauce with a little wasabi paste!

To leave a comment:

• If you are reading this post in email form, click the article headline. This will take you to the article on MMCW’s website.
• Scroll down until you see the box entitled ‘Speak Your Mind’.
• Enter your name, email (it will not be published) and your website or blogsite if you have one (you do not have to have one).
• Click on the big empty space and then begin typing your comments.
• When you are done, click ‘submit comment’.  That’s it!  We look forward to hearing from YOU!

Cuban for Dinner

My family of picky eaters fell in love with Cuban food last year. From black beans and rice, plantains,  to traditional Cubano sandwiches, we love our Cuban. Imagine my surprise when a friend shared a recipe for Cuban pork that looked easy for this culinarily-challenged gal to make.

I popped the roast in the oven when I realized I had not read the instructions far enough to know it was (originally) a crockpot recipe. Looking down the barrel of a 6 o’clock dinner time I knew that was not happening. It was probably a good thing because the aroma of  the cooking roast was irrestible.  Be forewarned–your entire home will fill with the most exotic sweet citrus aroma. Do not be surprised if all the neighbors find their way to your door!

The original recipe appeared in November 2009′s  issue of Food Network Magazine and is called Slow-roasted Pork with Citrus and Garlic. My adaption skips the 48  hours of marinating and leaves out a few ingredients since  I used what I had on hand. If you’re a by-the-book cook ,you’ll want to check out their recipe. If you’re more like me, you’ll love playing around with this recipe and adding more or less of some spices and throwing in a few of your favorites to create your own signature version.

Citrus Pork

1 large Boston butt pork shoulder

For Rub:
10 cloves of garlic, 2 tablespoons of either dried or fresh oregano, 1 1/2 tablespoons fresh or dried thyme, 2 teaspoons cumin seeds, 4 bay leaves (fresh or dried), 2 tablespoons Sea Salt, 1 teaspoon fresh ground pepper.

For Marinade:
Juice of 2 oranges with halves reserved, juice of 4 lemons with halves reserved, juice of 2 limes, 1/4 cup Worcestershire, 3/4 cup extra-virgin olive oil, 3 onions thinly sliced.

*Place roast in a large roasting pan.

*Grind the garlic, oregano, thyme, cumin, bay leaves, salt, and pepper together. No fancy kitchen gadget? Chop up the garlic and herbs (if you used fresh) then mix with salt and pepper.

* Make cuts into the pork and rub your ‘rub’ in.

* Cut all the lemons, limes, and oranges in half and squeeze the juices into a bowl. Set your citrus halves aside for later. Pour in the Worcestershire and olive oil and stir. Pour over your roast.

* Thinly slice one onion and put rings on roast.

* Cook covered with aluminum foil in a 350 degree oven for an hour. After an hour add remaining sliced onions to top of roast and several of your citrus halves around it. Take foil off at this point and continue cooking for another 30 to 45 minutes or until meat is nice and brown and done all the way through.

If you have leftovers this will freeze wonderfully in a Zip-loc freezer bag for another dinner or lunch.

Cheesy Burgers

Loi Palmer, July 2005 MMCW
For big juicy burgers, plan on 1/4 lb. of meat per burger. Pat out two 1/3 lb. hamburger patties. Place a slice of cheese on one patty and top it with the second patty. Press meat gently together on all sides to keep the cheese sealed in while grilling. Your kids will be delighted with the melted cheese in the middle.

Chili-In-A-Bag

Kellie Renfroe, December 2005 MMCW website
1 snack size bag of corn chips per person, can of chili or your homemade chili, 8 oz package of shredded cheese, sour cream, olives, any other chili topping that you like.

Open bag of chips and spoon in chili and toppings. Eat out of the bag with a plastic fork for easy clean up. Try another version of this as a taco salad using taco seasoned meat, cheese, sour cream, tomatoes, salsa, onions, lettuce, etc.

Christmas Cranberry Chicken

Dawn Oldham, December 2006 MMCW website
1 pack boneless chicken breast, 1 can whole cranberry sauce or apricot preserves ( your choice), bread crumbs, 1 can mandarin oranges, 1/2 bottle sweet and spicy French dressing, 1/2 envelope onion soup mix.

Skin chicken breast, roll in bread crumbs, and place in a 9 x 13 dish. Mix remaining ingredients and pour over chicken. Cover with aluminum foil. Bake at 350 degrees until tender, about 1 1/2 hours. Serve over rice.

Lemon Tarragon Pork Chops

Vicki  Webb, January 2008 MMCW
4 pork chops, 1/3 cup lemon juice, 1/8 cup olive oil, 4 cloves pressed garlic, 1 tablespoon dried and crushed tarragon, paprika.

Marinade: In a small bowl combine lemon juice, olive oil, garlic, and tarragon. Place pork chops in a gallon size re-sealable plastic bag; pour marinade over chops and seal bag. Refrigerate for 6 to 8 hours, or overnight.

Drain chops, discarding marinade. Preheat broiler, George Foreman grill or outdoor grill. Place chops in broiler pan so they are 4-5 inches from heat source. Sprinkle chops with paprika. Broil on one side for 5 to 6 minutes, or until brown. Turn chops and sprinkle with paprika and broil another 5-6 minutes or until done.

Marinated London Broil

Loi Palmer, April 2006 MMCW
1 (12 oz) can of Coke, 1 (10 oz) bottle teriyaki sauce, 1 (3 lb.) London broil
Combine Coke and teriyaki sauce in a large Ziploc bag, add meat. Marinate in refrigerator for 24 hours, turning every eight hours.

Remove meat from marinade and discard bag and liquid.

When coals are white on the grill, it is ready. Grill meat with grill lid on for 15 to 17 minutes on each side. Don’t overcook; remove from grill when the meat thermometer reaches 155 degrees when inserted into the London broil. The meat will continue to cook as it stands. For maximum flavor, let it stand for 10 minutes before slicing.

Mojo Turkey

Loi Palmer, November 2007 MMCW
A whole defrosted turkey or turkey breast.

Marinate the turkey overnight in 12 ounces of Nellie & Joe’s Mojo. To marinate, place the turkey in a large cooking bag or the breast in a gallon Ziploc bag. Place the bag in a roasting pan and place in the refrigerator–turning once to make sure it has good coverage with the marinade sauce. Marinate overnight. Pour off the marinade sauce and cook as usual.

Old Time Chicken Pot Pie in a Hurry

Loi Palmer, Feb./March 2006 MMCW
2 1/2 cups diced herb rotisserie chicken from the grocery store deli, 1 package of frozen mixed vegetables.

Spread the chicken and vegetables into an eight cup casserole dish.
Veloute Sauce: 1/4 cup butter, 1/4 cup flour, 1 cup milk, 2 chicken bouillon cubes, 1 1/2 cup water, 1/2 teaspoon pepper.

In a small saucepan melt butter. Shake the flour and 1 cup of milk together in a jar. Add the flour and water mixture slowly to the melted butter. Add the chicken bouillon cubes and water–stir until the bouillon cubes are dissolved. Season with pepper. Bring the sauce to a boil. Reduce heat and simmer for 5 minutes. Pour the sauce over the chicken and vegetables.

Biquick Topping: 1 1/2 cup Bisquick MIx, 1/2 cup sour cream.
Combine the Bisquick and sour cream. Drop small biscuits all over the top of the chicken. Brush biscuits with 1 beaten egg. For added pizazz and flavor, sprinkle on sesame seeds.

Bake for 30 minutes at 350 degrees.

« Previous Page — Next Page »