My Mama's Stuffed Bell Peppers

I grew bell peppers in my garden this summer, and they did pretty well, if i do say so. I had these last four peppers and decided to make Stuffed Peppers like my Mother used to. I don't know if she had an exact recipe or if she just did made them from memory, but her stuffed peppers were always delicious! I try to make them several times a year so that I don't forget how, so I guess it's high time that I wrote the method down. That's why I started this blog anyway, to put old family recipes on paper so that I wouldn't forget them. These peppers certainly qualify as an old family recipe. So let me tell you how to make these marvelous peppers! First off, you need to brown some lean ground beef in a skillet with some onions.

Let the meat brown before turning it over and breaking it apart. Don't just stir it around until it's grey. Meat needs to brown to bring out its great flavor. To the meat mixture add the cooked rice, tomato sauce, diced tomatoes and seasonings. Cut the tops off of the peppers and place in a baking pan with fairly high sides. Pack the meat into the peppers. Bake for about 50 minutes and voila! Dinner is served! You'll have nice tender peppers full of deliciously seasoned, tender meat. This is home style food at its best!

MY MAMA'S STUFFED BELL PEPPERS

4 large bell peppers, any color

1 pound of very lean ground beef

1/2 of a large onion, diced

1 cup of cooked rice, either white or brown rice works

about 3/4 cup of tomato sauce- from an 8 ounce can

1/4 cup diced tomato, small dice

1/2 teaspoon garlic powder, or 1 clove of minced garlic

1 T. fresh parsley, diced, if desired

salt and pepper to taste

In a large skillet over medium high heat, brown the ground beef and the onion. Drain off any fat. Add the 1 cup of cooked rice, 3/4 cup of tomato sauce, diced tomato, garlic, parsley and salt and pepper to taste. Stir and simmer while preparing the peppers. Cut the tops off of the peppers and remove the seeds and membranes. Place peppers in a baking pan with fairly high sides(about 2 inches). Spoon the beef filling into the peppers, packing down somewhat, to the top. There should be a little tomato sauce left in the can, so fill the can about 3/4 full with water and pour it into the bottom of the baking dish. Cover the pan tightly with foil. Bake in a preheated 350 degree oven for 45-50 minutes. Check to see if the peppers are tender. If not, cover and bake another 5-10 minutes. Remove foil and add a little cheese on top of each pepper, if desired. Bake just til cheese melts. Don't let it get rubbery like I did!

I sprinkled the cheese on top, placed the pan back in the oven, and went back to playing with my granddaughter, so I over baked the cheese! At least the filling was delicious, so that made up for the rubbery tops.

My mother would sometimes add corn to the meat filling just to change it up some. It's quite good that way, plus the filling goes a bit farther. Also, It will depend on the size of the peppers as to how far the filling will go. I know there are other methods in making stuffed peppers, but this is my tried and true version. Hope you enjoy them!

POMx Iced Coffee- a product review

Recently, I was contacted by Janny, the POM Wonderful blogger, about trying their new drink, POMx Iced Coffee. Well, since we are coffee drinkers, and since my 25 year old son and 21 year old daughter often buy coffee drinks to take to work, I said yes, send them on!
These coffee drinks contain 650mg of polyphenol antioxidants from pomegranates (but there is no pomegranate taste), so they are healthy drinks.
They contain Rainforest Alliance Certified shade grown Arabica coffee beans.
It is also rBST growth hormone-free milk with organic cane sugar
Fat free or Low fat, preservative free
So, they sound healthy, but how did they taste? My kids loved them. Actually, I did too. They have a nice rich chocolate taste, and the coffee flavor comes through nicely, not too strong or too milky. We tried the Chocolate flavor, which was my daughter's favorite and the Cafe au Lait, which my son loved. There is also a Vanilla flavor. I'd take either one for a deliciously, creamy coffee break. Price wise, I don't know how this brand compares with other coffee drinks as POMx isn't available in my town yet.
My kids both said they will buy this coffee when they can find it. Look for it in the produce department of your local supermarket!

Pulled Pork- done on the grill!

We've had the most beautiful weather lately, and this past weekend was gorgeous! Yes, fall is in the air, but it's still perfect grilling weather. I like to grill as long as possible, even if it's just grilled burgers and sausages. I've been wanting to try grilling a pork shoulder for pulled pork for sometime, but it is not one of those quick dishes that I normally like to make, so I've been putting it off. If my family didn't love barbecue so much, I wouldn't have tried this. But my boys are BBQ fanatics, and I have to admit that I enjoy it too. Especially when it turns out well!
Recently, I found pork shoulder on sale at our grocery store for 99 cents per pound! I just couldn't pass that up, even if I did have to buy a 9 pound roast! The wheels were turning as I drove home. Since I have Steven Raichlen's cookbook, "How to Grill", I turned to it for guidance. I also went to Epicurious for his recipe from "The Barbecue Bible", for extra help. I followed his method, but used my own rub for the meat. I must say, it turned out wonderful for my first try. And the guys in my family were thrilled. Nine pounds of meat; it's a good thing we had some company to help us eat it. And we had leftovers too. This was one smoky and juicy pork shoulder. Here's what I did. I cut that huge hunk of meat in half so that it would hopefully get done in one afternoon. Then I added a spice rub, liberally, over it.

You're supposed to cover it and let it stay in the refrigerator for several hours, but I only managed that for a couple of hours. I set up our charcoal grill for indirect heat by setting up charcoal at each end of the grill and placing a drip pan between the piles. When the coals are ready, I placed the 2 pork roasts in the center of the grill over the drip pan. These porkers cooked for 6 hours, with intervals of mopping with a mop sauce and adding more charcoal. You definitely have to plan your day if you want to try this recipe as you have to be home. Charcoal had to be added every hour and also the mop sauce. Was it worth it? YES! This Pulled Pork was deliciously smoky, with a nice spicy crust, and tender enough to pull apart easily.

After removing the roasts from the grill, I placed them in a roaster and covered it with foil for about 30-40 minutes to rest. The pork stayed plenty hot. After resting, I removed the pork to a cutting board and cut it apart into large chunks and then proceeded to shred it with my fingers. It was still hot. I was pleased to see a smoke ring, and the meat tasted so smoky and good. After shredding and removing all the fat, I took a knife and coarsely chopped the meat. At this point, you can add a Carolina Vinegar Sauce, if desired. I prefer to use a thinned down barbecue sauce to pour over the meat to keep it moist. Just my preference. Which ever you do, the meat tastes amazingly tender and smoky. This was a very delicious, enjoyable meal, even if it was time consuming. These porkers "smoked" for 6 hours until they were fall apart tender. They reached 195 degrees on a meat thermometer when I took them off the grill.

Pulled Pork- done on the grill!
You may use a purchased rub, or use my version:

1/4 cup sweet paprika

1 T. brown sugar

1 T. black pepper 1/2 tsp. cayenne pepper

2 T. coarse salt

1 tsp. garlic powder

1 tsp. onion powder

Mix ingredients in a small bowl.

Sprinkle rub over meat and gently"rub" into meat. Cover and refrigerate for up to 24 hours if desired. Early in the day, set up the grill for indirect grilling and place a drip pan in the middle. When coals are ready, place pork roast over the drip pan and close lid of the grill. Grill for about 4-6 hours, until meat is tender and the internal temperature is about 195 degrees. Mop meat with a mop sauce every hour to keep it moist. Add about 10-12 charcoal briquettes to each side of grill at the same time. I was able to keep the grill temperature at about 250-300 degrees.

When meat is done, let it rest covered in foil for 30minutes or so. Shred meat; chop coarsely, if desired. Spoon a vinegar sauce over meat to keep it moist. I like to use a diluted BBQ sauce for this step. The meat will freeze well as long as it has the extra sauce on it. I served it with baked beans, slaw and potato wedges. When served on a bun, top it off with some slaw for an extra YUM factor! I forgot to do that for pictures! This was wonderful pulled pork! I'll be making this again, just not right away. I'm back to easier meals for awhile!

If you have any advice for my next attempt at making pulled pork this way, just let me know in the comments! Have a great day!

Corn and Potato Chowder with Butternut Squash and Ham

We had some unseasonably cool weather early this week , so my cravings turned to thoughts of soup. Looking through my fridge, I found that I had the makings for a really good chowder. I looked through numerous recipes, all a little different, and decided on a recipe of my own making so that I could use the ingredients I had on hand. This chowder turned out to be delicious! We loved how the smokey flavor of the ham contrasted with the sweetness of the butternut squash and corn. I used unpeeled red skinned potatoes, but you could use whatever variety you like. A pinch of cayenne pepper added a subtle "kick" of flavor to this amazing soup. I made a small batch, but now wish it had been larger as my husband and I both loved it. This chowder is very satisfying and easy to make. Let me show you how.

CORN and POTATO CHOWDER with BUTTERNUT SQUASH and HAM

1 cup diced onion

1 tablespoon butter

2 cups of fresh or frozen corn (thawed)

1 cup diced ham

2 cups diced potatoes (I used red skinned)

2 cups butternut squash, peeled and diced

1/4 cup diced red bell pepper

1 T. corn starch or 2 T. flour

2 cans low fat, low sodium chicken broth

3/4 cup half and half

salt and pepper to taste

pinch of cayenne pepper

Prepare all the vegetables before starting the chowder. Heat the butter in a soup pot. When butter is melted, add the onion to the pan and cook until soft. Add the corn and ham and stir and let corn roast a minute. Mix the chicken broth and the cornstarch and add to the pan. Bring to a boil; stir in the diced potatoes,red pepper and squash. Cover pan with a lid and reduce heat. Simmer for 15 minutes, or until the potatoes and squash are tender. Pour in the half and half and heat through, but do not boil. Remove chowder from the heat. Adjust the seasonings. I only needed about 1/2 teaspoon of salt because the ham was salty. A couple a shakes of the pepper shaker was enough because I added a pinch of cayenne pepper. Ladle into bowls and enjoy! Makes about 7 cups of delicious chowder! The squash and the red pepper give this chowder a rich color and great flavor. Next time I will add a little more corn, but that's the only change I'll make. I'll be making this tasty chowder again and again!

Apple Spice Muffins

I had a wonderful time at our ladies retreat last weekend. The weather was perfect, not too hot, but the mornings were quite cool by the lake. Some of the maple trees already had some reddish leaves and the sumac growing along the road was brilliant with burgundy color! It has been dark and rainy here the last two days with a chill in the air, so I can say it definitely feels like fall, my favorite time of year! I have some fresh apples waiting to be used for some luscious dishes, so I'm starting with these apple muffins. I've adapted this delicious recipe from an old Woman's Day magazine that I bought when I was first married and we love these muffins as much now as then. These moist, cinnamon muffins are a great addition to breakfast or a perfect snack any time of day with a cup of hot coffee or tea. Give them a try!

APPLE SPICE MUFFINS

1 1/2 cups flour (sometimes I use 1 cup AP flour and 1/2 cup whole wheat)

3/4 cup sugar

1 1/2 tsp. baking powder

1 tsp. soda

2 tsp. cinnamon

1/4 tsp. cloves

1 1/2 cup peeled, chopped apples ( I used Jonathans this time)

2 eggs, beaten

1/2 cup buttermilk

1/2 cup melted butter ( 1 stick)

1/2 cup chopped walnuts, optional

In a large bowl, mix flour, sugar, baking powder, soda and spices. Add the chopped apples and nuts, if using and toss to coat. In a small bowl, mix eggs, buttermilk and melted butter together. Pour into the flour mixture and stir until just combined. Grease muffin tins or use paper liners. Fill muffin tins 2/3 full. Bake in a preheated 400 degree oven for about 15-20 minutes, until a toothpick comes clean when poked in the center. This will make about 15 regular sized muffins. The aroma of apples and cinnamon wafting through the house is a delicious way to enjoy fall! What's your favorite time of year?

Bananas and Cream Bundt Cake with Brown Butter Glaze

There's just nothing like the aroma of banana bread baking in the oven. It has tantalized me since I was a little girl, so when I found this recipe a few months ago, I had to make it! It is everything I hoped it would be; dense, moist with sour cream, great banana flavor, and the frosting- oh the frosting! It is sinfully rich, delicious and I wanted to eat it with a spoon! I found this gem of a recipe at Bunny's Warm Oven, so please check it out. Her cake looks much nicer than mine as I almost let the frosting get too thick to drizzle over the cake, but that didn't stop it from tasting amazing! And I wanted to share this with you before I leave Thursday to go on a

retreat with some friends from church. I'll be gone until Saturday evening and I'm so looking forward to it. We're going to the lake for a few days of refreshing for body and spirit with several hundred other ladies of kindred spirit. And we are always served the best meals. As much as I love to cook, I always enjoy letting someone else do it for awhile!

So, if you need a dessert for this weekend, try this wonderful Banana Cake, or even my Four Layer Pudding Dessert. I look forward to reading all your recipes when I get back. Have a great week!

Homemade Baked Chicken Strips

When my kids were growing up they loved Chicken Strips and Chicken Nuggets, but I didn't buy them too often. Reading all the unnatural ingredients on the package was enough to leave me looking for a homemade alternative. When Panko bread crumbs became available in my store, I finally found away to make delicious, crunchy Chicken Strips at home. They are way better than those fatty cousins you find at the fast food places! And they are easy to make. My kids, who are in their 20's still love em, and so do my husband and I. After all, we can't resist fried chicken, but these healthy, tasty strips are baked, not fried and much healthier than those found in bags in the frozen food section of your store. Try them. Your kids will thank you!

HOMEMADE BAKED CHICKEN STRIPS

1 cup Panko Bread Crumbs

1 egg, beaten

1/2 tsp. salt, or to taste

1/4 tsp.pepper

1/2 tsp. paprika

1/2 cup flour

about 1 1/2 pounds chicken breasts, or chicken tenders (thawed,if frozen)

Place Panko and spices in a bowl. In another bow, beat the egg. Line a baking sheet will foil and spray it with Pam or oil it. This makes clean up easier.

If using chicken breasts, cut them diagonally into about 3-4 slices. Dry the chicken with paper towels. Dip each chicken strip into flour and then shake to get rid of excess. Then dip into egg, and then into the seasoned Panko crumbs. Press crumbs into the chicken. Lay each strip onto the greased baking sheet. Before placing in the oven, spary chicken lightly with Pam, or drizzle with about 1 T. melted butter. I used the butter this time. Bake in a 425 degree preheated oven for about 15-20 minutes. And there you have some really crunchy and delicious chicken strips! Or, you can cut them into nugget size, if desired. I also found that you can mix regular bread crumbs with the Panko, about half and half, and still get tasty chicken. And, if you have the time, soaking the strips or tenders in buttermilk for an hour or two before cooking, really makes for moist chicken. Just be sure to dry them off well before dredging in the flour! You can also use additional spices, if desired. Try these on your family some evening. They are perfect for week night meals. I like to serve them with oven roasted vegetables for a truly healthy meal. Enjoy!