Taco Belles

Last night I was looking for an appetizer to take to a friend's house, so I was rummaging through the fridge. I found a bag of baby sweet peppers, and I thought they'd taste good stuffed.  What doesn't taste good stuffed?  I combined my love of stuffed things with my love of Mexican flavors, and these little beauties were born.

Here's what you'll need:
1 16-oz bag baby sweet peppers
1 8-oz cream cheese, softened
8 oz ground beef, browned, drained and crumbled
1 tsp chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1 c shredded Mexican blend cheese
2-3 TBSP panko or bread crumbs

Combine the softened cream cheese with the meat, spices and cheese in a small bowl.  Stir until well blended.

Remove the tops of the peppers; remove the seeds.  Leave the smaller peppers whole; cut the longer ones in half long-wise.

Use a spoon to fill the cavities in the peppers with the meat and cheese mixture.

Place the peppers in a greased casserole dish.  You want it just large enough to hold the peppers, so the whole ones are supported by the larger ones.  Sprinkle with the panko.  This will give it a little bit of crunch after they are baked.

Bake at 350 for 20-30 minutes, until the cheese melts and the peppers begin to soften.

Enjoy!

Ginger-sesame Pork Ribs

Bar-b-Que pork ribs are a favorite of mine all year long.  I love the smoky flavor and the tender meat.  But sometimes I get tired of the usual BBQ sauce.  So, this week I tried glazing the ribs in an orange-ginger-sesame sauce.  They were SO delicious!

 Here's what you'll need:
3-4 lbs pork ribs
salt and pepper
1/4 c ginger balsamic vinegar*
2 TBSP sesame oil
1/2 c orange juice
1 TBSP brown sugar
1/2 tsp ginger
pinch red pepper
sesame seeds

Heat over to 325.  Place ribs in a baking dish that is just big enough to hold them.  They will shrink as they cook.  Season with salt and pepper, then set aside.

In a small sauce pan, combine remaining ingredients except sesame seeds.  Whisk to combine, then bring to a boil over medium heat.  Cook until thick and reduced by half, about 5 minutes.  Remove from heat and cool slightly.  Pour over the ribs.  Sprinkle with the sesame seeds.

Cover tightly with foil and bake 1 1/2-2 hours, until tender.  They are ready to eat now, but I usually heat up the grill to get the sauce caramelized on the outside.  Cook the ribs on the hot grill, basting with the sauce they baked in, until brown.

*Ginger balsamic vinegar is a white balsamic vinegar that has been infused with ginger.  It's available at the olive oil and balsamic stores that are popping up all over.  If you don't have access to flavored balsamic, simply use white balsamic and ad an extra 1/2 tsp of ginger.

Enjoy!

Cheesy Broccoli Soup

I love soup!  Not the condensed, add water-type that comes in a can, but the ones made in your kitchen with your love and favorite ingredients.

With the chill increasing in the air, I find myself making soups, stews, chilies and chowders more frequently. This broccoli soup was an easy way for me to get extra vegetables into my kids when they were younger.  It's smooth, creamy texture and cheesy goodness make it hit with them as adults, too.

Here's what you'll need:
1 head broccoli, in small florets
1/2 head cauliflower, in small florets
4 carrots, in 1-inch chunks
2 ribs celery, in 1-inch chunks
1 onion, chopped
3 potatoes, peeled and chunked
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
1 qt chicken broth or water
1 lb Velveeta
1/4 c half-n-half

Place the vegetables in a large pot, making sure the potatoes and carrots are on the bottom.  They take longer to cook, so this helps ensure all the vegetables are cooked at the same time.

Add salt, pepper and water.  Cover and bring to a boil.  Reduce heat and simmer til potatoes and carrots are fork-tender, about 10 minutes.  Remove from heat and cool slightly.

When my kids were little, they didn't like to see the chunks of vegetables, so I pureed it in the blender.  Now, I only puree about half so it's still creamy, but also has texture.  After the vegetables have cooled a little bit, process them in small batches in a blender or food processor.

Only fill the blender about half full.  Otherwise the steam from the broth may cause the lid to pop off.  Pulse until you've reached your desired texture.

Return to the pot and continue until all (or half) is blended.

Return to boil over medium heat, stirring frequently.  Chop Velveeta into cubes.

Add cheese to soup and stir until melted.  Turn off heat.  Taste; adjust salt and pepper to taste.
Just before serving, stir in half-n-half.

This makes a LARGE pot.  Fortunately, it freezes well.

Enjoy!

My Mom's Pumpkin Pie

Fall means all-things pumpkin, but on the top of my list is pumpkin pie.  My mom mainly made it for the holidays, but it's so easy to make it just about any time now (especially if you use store-bought crusts).  This version is loaded with warm spices and makes the house smell heavenly as it bakes.

Here's what you'll need:
1 9-inch unbaked pie crust
3 eggs
1 c sugar
1 1/2 c evaporated milk (1 lg can)
1 15-oz can pumpkin puree
1 tsp cinnamon
1/2 tsp salt
1/4 tsp EACH ginger, cloves and nutmeg
whipped cream, to serve

Preheat oven to 425.  Fit pie crust into 9-inch deep dish pie plate.  Set aside.

Whisk eggs with sugar until foamy and light yellow.  Whisk in milk and pumpkin until well blended.  Stir in the spices.

Pour into prepared pie shell and bake 10 minutes.  Lower oven temp to 350 and bake 25-30 minutes longer, until custard is set in the middle.  It will also look a little puffed.

Cool on wire rack until room temp, then chill several hours before serving.  Top with whipped cream.

Enjoy!

Pepperoni-stuffed Chicken Breasts

I love chicken.  Especially breast meat.  It's so moist and juicy!  But it can also get boring if I make it the same way too many times.  I made Stromboli earlier in the week and I had some things left-over, so I decided to see how they would taste inside a chicken breast. It wasn't hard, didn't take much time, and my family loved it.  Sounds like a hit all around.

Here's what you'll need:

4 boneless, skinless chicken breasts
1/4 lb thin sliced pepperoni
1/4 lb thin sliced smoked provolone
1/2 c ricotta cheese
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp dried oregano
salt and pepper

Combine ricotta with onion, garlic and oregano.  Set aside.

Lay the chicken breast on a cutting board, with the "fat" side toward you.  Use a sharp knife to slice a pocket into the breast.  Season with salt and pepper.

Continue to cut, folding the chicken open like a book as you go, being careful not to cut the whole way through.

Cover with plastic wrap.  Use a meat mallet to flatten out the breast to a uniform thickness of about 1/2 inch.

Remove the plastic.  Place smoked provolone on the chicken.

Top with sliced pepperoni.

Spread with about 2 TBSP ricotta mixture, but not going too close to the edge or the fold.

Fold the breast in half.  Use toothpicks to secure the edges.  Cover with plastic and chill 30 minutes (longer is OK).  This lets the cheese get cold, and helps prevent it from seeping out when cooking.

Heat 1 TBSP oil (or bacon grease) in a heavy skillet.  I used cast iron.  When the oil is hot (smoking), add the chicken, being careful not to crowd the pan.

Cook the chicken 2-3 minutes, until it is seared and easily releases from the skillet.  Turn and cook 2-3 minutes more.

Put the chicken in a 400 degree oven to finish cooking, until juices run clear, about 20 minutes.

Let the chicken rest 5-10 minutes, to allow the cheese to cool a little.  Serve with pasta or loaded mashed potatoes.

Enjoy!

Loaded Mashed Potatoes

Potatoes are an American staple, but mashed potatoes top the list.  There's just something about their silky texture and buttery flavor evoke memories of holidays and family times.  Peeling potatoes is labor of love, making me feel like someone spent time on me.  Now people use boxed, or even frozen, mashed potatoes but it's just not the same.

I think one reason people don't like to make potatoes is that they don't know how to measure.  Generally, for mashed potatoes, you need to prepare 1 1/2 medium-sized potatoes per person.  This allows for a generous serving plus a little left over.

These loaded potatoes are a family favorite in our house.  They have taken over at holiday buffets, and sometimes I make them on a weeknight, just to let my loved ones know I was thinking about them and wanted to do something special.

Here's what you'll need for 4 people:
6 medium-sized potatoes, peeled and cubed
4 TBSP butter, room temp
1/2 c sour cream, room temp
1/2 c shredded cheddar cheese
salt and pepper, to taste
1 tsp minced garlic
4 slices bacon, cooked and crumbled

Boil potatoes in salted water until tender when you poke them with a fork.  Drain thoroughly.

In a mixing bowl, combine the butter, sour cream, cheese and garlic.

Add the drained potatoes and beat until all potatoes are mashed and no lumps remain.  Add salt and pepper to taste.

To serve, sprinkle the cooked bacon on top.

Enjoy!

Rustic Apple Crostada

In October people seem to really focus on pumpkin everything.  I like pumpkin, but I'm more of an apple fan.  The smell of apples and cinnamon wafting through the house can just chase everything else away.  OK, not really, but it's close.  This apple crostada has all the appeal of apple pie without all the work.  It has a light, flaky crust and bakes up in no time.

Here's what you'll need:
crust for 9-inch pie, homemade or store bought
3 medium-sized apples, pared and sliced paper thin
1/3 c sugar
1/2 tsp cinnamon
pinch salt
1 TBSP butter, in cubes
1 egg, beaten
coarse sugar

Preheat oven to 425.  Line a baking sheet with parchment paper.  Place 9-inch pie crust on parchment paper.  Set aside.

Place thinly sliced apples in a mixing bowl.  Sprinkle with sugar, cinnamon and salt.  I know, the salt seems odd, but it helps bring out the sweetness in the apples as well as balance out the warmth of the cinnamon.  Mix well.

Pile the apple mixture in the center of the pie crust, leaving a 2 inch border all around.  Top with the butter cubes.

Brush the beaten egg around the edges of the crust.  Fold the edges of the crust up over the apples, folding pleats as you go.

When all sides are folded up, brush the outside of the crust with the beaten egg.  Sprinkle the edges with the coarse sugar.  This gives the crust a sparkle, and also provides texture.

Bake at 425 for 15 minutes.  Reduce heat to 350 and bake 20-30 minutes longer, until apples are soft and juice is bubbling through the crust.

Cool, on pan, or wire rack.  This is best served at room temperature or cold.  Makes 6-8 servings.

Enjoy!