Tag Archives: peppers

Sausage and Vegetables

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This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!

Ingredients:

2 sausages

1 red pepper, sliced into thin rings

1 green pepper, sliced into thin rings

1 yellow onion, cut into rings

1 fennel bulb, sliced

Olive oil

Salt and pepper

Directions:

Grill the sausages until done. Slice into bite size pieces.

Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.

Mix everything together and serve.

Spanish Rice

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This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.

Ingredients:

1 T. minced garlic

1/2 c. red onion, chopped

1 c. bell pepper, diced

3 c. water

1 1/2 c. quick brown rice

1 c. cooked chicken, diced

1 c. tomato sauce

1 t. chili powder

1 t. cumin

Salt & pepper to taste

Shredded Mexican cheese

Pico de gallo

Optional garnishes: Cilantro & avocado

Directions:

Preheat oven to 400.

In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.

Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.

Pour water and tomato sauce into the skillet. Bring it to a boil.

Add the rice, cover and simmer for about 15 minutes.

Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.

Sprinkle the cheese on top.

Place in the oven for about 7 minutes (until the cheese melts).

Turn the oven to broil and broil until starting to brown (be careful not to burn it!).

Serve topped with pico de gallo.

Chicken Fajitas in a Pouch

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This is a super easy way to cook up your meat and vegetables in one play!

Ingredients:

2 chicken breasts, skinned and deboned

1 green pepper, sliced

1 red pepper, sliced

1/2 yellow onion, sliced

1 T. chili powder

1/2 t. cumin

1/2 t. paprika

1/2 t. salt

1/2 t. pepper

Parchment paper

Corn tortillas

Shredded Mexican cheese

Guacamole

Pico de Gallo

Directions:

Preheat the oven to 400. Place the peppers and onions in a bowl. Add some olive oil, salt and pepper and mix to coat everything well.

Place these on a sheet of parchment paper large enough to be able to seal it into a pouch.

Place the rest of the seasonings in a bowl. Mix well. Coat the chicken breasts with the seasonings on both sides. Place the chicken breasts on top of the peppers. Seal the pouch well and place it on a baking dish.

Cook in the oven for about 30 minutes, or until the chicken reaches a temperature of 165.

Remove from the pouch. Slice the chicken breasts. Serve with tortillas and toppings.

Stuffed Peppers

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This recipe would work with any pepper – I just happened to use poblanos for something different.

Ingredients:

4 medium poblanos

2 tomatoes, diced

1/2 onion, diced

1 T. minced garlic

1 t. dried oregano

1 t. cumin

2 c. cooked chicken, diced or shredded

1 c. shredded mozzarella

1/4 c. chopped cilantro

1/2 c. shredded Mexican cheese

Directions:

Cut the top off the poblanos and pull out the seed pod. Slice it down the middle.

Preheat the oven to 400. Line a baking dish with aluminum foil and brush with oil.

Cook the poblanos in the oven until slightly soft. Pull out and set aside.

Saute the onion in some olive oil. Add the tomatoes, garlic, and seasonings. Saute until the liquid has evaporated.

Meanwhile combine the chicken with the mozzarella cheese.

Add the tomato mixture to the chicken and mix well.

Fill each poblano with the chicken mixture. Place them on the baking sheet.

Cook for about 20 minutes until they are very soft and slightly charred.

Remove from the oven and top with the Mexican cheese. Broil it for about 2 minutes until  the cheese is melted.

 

Crispy Taco Cups

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These were delicious and healthy! They would also make a great appetizer.

Ingredients:

1 lb ground beed

1 bell pepper, chopped

1/2 yellow onion, chopped

1 tomato, chopped

1 small can diced green chiles

Taco seasoning to taste

12 corn tortillas

Shredded mexican cheese

Directions:

Preheat the oven to 375.

Saute the onions until translucent. Add the peppers and cook until soft. Add the ground meat and cook through, breaking up the meat with a potato masher.

Place the meat, chiles and tomatoes in a bowl. Add the taco seasoning and mix well.

Grease a muffin tin. Cut the ends off the tortillas to make them square. Microwave them for a few seconds to soften them. Place them into the muffin tin. Fill each cup with the meat filling. Top each cup with some cheese. Lightly brush the tortillas with some olive oil.

Bake in the oven for about 10 minutes or until the tortillas are crisp.

Shrimp Salad

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This is an excellent summertime salad, but the prep is a little time consuming. I would recommend a mini chop-chop to chop up all the vegetables – it saves a ton of time. Also, in case you’re not going to eat the entire salad and you’re hoping for some left overs, don’t combine all the ingredients – I kept the shrimp, dressing, and croutons separated from the vegetables and only mixed them together when I was ready to eat that particular portion.

Ingredients:

2 lb. uncooked shrimp, peeled and deveined

5 garlic cloves

2 red peppers

4 ripe tomatoes

1 cucumber, peeled and seeded

1 green pepper

1/2 red onion

6 slices rustic bread, crust temoved and cut into cubes

Salad dressing: I use olive oil, vinegar and some Dijon mustard, but you can use whatever you like.

Directions:

Put a pot of water on the stove and bring to a boil. Add some spices, lemon juice and peppercorns to the pot. Boil for a few minutes. Add the shrimp and boil for about 2 minutes. Remove the shrimp and plunge into an ice bath. Drain them, cut them in half, cover them and set aside in the refrigerator until ready to serve.

Place 3 cloves of garlic into a food processor. Add one bell pepper and one tomato. Pulse until a paste forms. Pour into a large serving bowl.

Mince the remaining 2 cloves of garlic and set aside for the croutons.

Chop up the tomatoes with the chop chop and put them in a separate bowl. Sprinkle them with some salt and let them sit for a bit. Drain them of any excess liquid. Add them to the pureed vegetables in the serving bowl.

Chop up the remaining red peppers, the green pepper, the onion and the cucumber with the mini chop chop. Add to the pureed vegetables in the serving bowl. Add some salt, pepper, garlic powder and onion powder. Mix all together.

In a saucepan, heat some oil. Add the remaining 2 cloves of minced garlic. Add the bread cubes and cook until the bread is crispy and toasted on all sides. Sprinkle some salt over the top.

When ready to serve, combine the vegetables, shrimp, dressing and croutons in a plate. Drizzle some more olive oil if desired.

 

 

 

Pepper Steak

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Asian-inspired meals always seem so healthy to me. They always incorporate vegetables, and many times, in a one pot meal!

Ingredients:

1 lb. flank steak, sliced thinly diagonally across the grain.

1/4 c. soy sauce

1/3 c. water

2 T. rice wine vinegar

1 T. cornstarch

12 mini sweet peppers, thinly sliced

2 green onions, thinly sliced

2 T. minced ginger

4 minced garlic cloves

Directions:

Mix marinade ingredients (soy sauce, water, vinegar and cornstarch) together in a bowl. Add the beef and marinate in a zip lock bag for at least 15 minutes.

Saute the peppers, green onions, garlic and ginger in some olive oil until softened. Remove to a plate.

Add a touch of olive oil to the same plan. Remove the meat (saving the marinade) from the bag and cook it until barely browned. Transfer that to the same plate as the vegetables.

Add the marinade ingredients to the pan and cook until starting to thicken. Add back the meat and vegetables and cook until the sauce coats all.

Serve over brown rice.