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An artist receives inspiration from everything around her extracting form, perspective, and scale in abstract and exciting ways. The artist then works to reinvent those familiar combinations by coming up with new and original expressions.
Creating a meal is not unlike the above description. Except my process usually begins standing in front of my open fridge gnawing on a piece of aged cheese. (For inspiration, of course.) while contemplating how I will mix flavors and textures into my latest bling masterpiece. Most of the time I don't have a grand example to mimic. In fact my entire cooking portfolio is dominated the kind of inspiration based solely on what's left in the cupboard and veggie drawer. Not always easy but ALWAYS FUN. In this case I have taken three familiar comfort food combinations and added some new twists. Now, nearly every cook has a personal recipe for stuffed peppers, dumplings, or pork stir fry, so when something more elegant is just too elusive they have familiar flavors to fall back on. Those mainstays are the core of today's post. Lucky you. 1. Take my first featured recipe, a vegetable sausage casserole topped with a creamy mushroom sauce and cheddar biscuit dumplings. Looks like something straight out of "Betty Crocker's most loved recipes" list. I wish she was around to try my version. She just might add it to her repertoire.  Red peppers add sweetness and zing, carrots give it body, and a very spicy organic local sausage causes the cheesy goodness in those biscuits to give you goose bumps! The recipe is down below the photos... if you can keep the slobber off your chin and keyboard long enough to download it. 
RECIPE: Spicy Sausage, Carrot and Red Pepper Casserole |
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1.5 lbs. spicy breakfast sausage
1 red pepper diced finely
4 medium carrots diced finely
½ C white onion diced finely
2 cans cream of mushroom soup
½ C milk
2 eggs
BISCUITS:
2 ¼ C Bisquick Baking Mix
½ C grated sharp cheddar cheese
2/3 C milk
1/4 C chopped Italian parsley
Salt and pepper to taste
Dash of paprika
1 red pepper diced finely
4 medium carrots diced finely
½ C white onion diced finely
2 cans cream of mushroom soup
½ C milk
2 eggs
BISCUITS:
2 ¼ C Bisquick Baking Mix
½ C grated sharp cheddar cheese
2/3 C milk
1/4 C chopped Italian parsley
Salt and pepper to taste
Dash of paprika
In a large saucepan crumble the sausage and cook with the diced carrots, peppers and onion. Adding a little salt to the vegetables but not much because the sausage is salty! Cook until the carrots are tender. In another bowl combine the ½ C milk with the two cans of soup and then add the two eggs and beat well. Pour the sausage mixture in the bottom of a large glass casserole dish, spreading it around evenly and then add about 2 T of the parsley and stir in so it is evenly distributed. Cover with the mushroom soup mix and just stir to get everything even. Now combine the biscuit ingredients and drop 6 dollops of biscuit dough on top of the casserole mixture. Sprinkle a bit of paprika on top of the biscuit dough mounds. Bake in a 425 degree F oven for about 20-25 minutes or until the biscuits are cooked and brown on top. Serve with a garnish of fresh parsley and some butter brushed on top of the biscuit!
2. Now, that you're enjoying all this "normal" food, how about an easy stir fry made with Chicken flavored Ramen soup? I know, I just added a whole new horde of starving students to my audience. Why, there would be no chance of my immortality as a cook if I didn't create at least one packaged-soup masterpiece, eh?
I enhanced the Asian flavors by adding a secret weapon, some high end Singapore seasoning from Penzy's Spices. It just gives that added smoky, full spectrum flavor for those oodles of curly noodles to take in and call their own. And I purposeful cut the pork loin VERY thin so there was maximum area for flavor to stay put when you bit into it, not to mention super tenderness insured.
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The secret here is to pre-cook the noodles, drain and then add a tiny little bit of cold water back in to stop the cooking, and keep them from getting gooey. Then you can concentrate on the main pan of food and add the noodles at just the right moment, along with some freshl grated ginger and the chicken seasoning packet. I literally couldn't stop eating it!
RECIPE: Ginger Ramen Noodle Pork Stir Fry
Serves 2 / Click here for printable version.
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6 ounces lean pork loin cut into very, very thin strips
1 large carrot cut into large julienne
1 large celery stalk sliced
1/3 C chopped white onion
1 t fresh thyme leaves
1 package Ramen Soup Mix Chicken flavor
1 t Singapore seasoning (Penzy’s)
2 T soy sauce
½ t sesame oil
3 T light olive oil
1 t grated fresh ginger
1 egg, beaten
2 T salt and ½ t black pepper
2 T fresh chopped Italian flat leaf parsley to garnish
1 t hot chili flakes*
1 large carrot cut into large julienne
1 large celery stalk sliced
1/3 C chopped white onion
1 t fresh thyme leaves
1 package Ramen Soup Mix Chicken flavor
1 t Singapore seasoning (Penzy’s)
2 T soy sauce
½ t sesame oil
3 T light olive oil
1 t grated fresh ginger
1 egg, beaten
2 T salt and ½ t black pepper
2 T fresh chopped Italian flat leaf parsley to garnish
1 t hot chili flakes*
Slice the pork into very, very thin strips about 3 inches long and only 1/8” in width and place in a small bowl. Toss it with 1 T soy sauce, 1 t Singapore seasoning, ½ t sesame oil, 1 t salt, ½ t pepper and 2 t of the olive oil.
Cook the ramen noodles without the packet, drain, and add a little cold water to stop the cooking. Set aside.
In a hot saucepan, add half the remianing olive oil and the carrots, onion, and celery and add a little more salt and pepper. Cook until onions are translucent and carrots are starting to soften. Now add the pork and a little more oil and stir until pork is done, about 3 minutes. Add the fresh ginger and keep stirring. Add the rest of the soy sauce. Now add the ramen noodles, being careful not to add the extra water. Toss and add the seasoning packet from the ramen mix. Stir fry for about 2 minutes. Now add the beaten egg around the outside and let it set for a about 20 seconds to cook. Now taking your spatula, blend the egg in to all the mixture.
Serve topped with fresh parsley.
*We love it spicy so you can add the hot chili flakes when you add the seasoning packet. More or less to your taste.
Cook the ramen noodles without the packet, drain, and add a little cold water to stop the cooking. Set aside.
In a hot saucepan, add half the remianing olive oil and the carrots, onion, and celery and add a little more salt and pepper. Cook until onions are translucent and carrots are starting to soften. Now add the pork and a little more oil and stir until pork is done, about 3 minutes. Add the fresh ginger and keep stirring. Add the rest of the soy sauce. Now add the ramen noodles, being careful not to add the extra water. Toss and add the seasoning packet from the ramen mix. Stir fry for about 2 minutes. Now add the beaten egg around the outside and let it set for a about 20 seconds to cook. Now taking your spatula, blend the egg in to all the mixture.
Serve topped with fresh parsley.
*We love it spicy so you can add the hot chili flakes when you add the seasoning packet. More or less to your taste.
3. Keep that pen poised because this last recipe is good enough for the in-laws, or the boss. My twist on stuffed peppers turns it into elegant, and exciting! PLUS my recipe includes a side of Coriander Roasted Potatoes and a creamy Buttermilk Dill Dressing over San Marzano Tomatoes and Red Lettuce. YUM...
For the main course I used the smaller mini peppers, in multi colors. (They're SO MUCH CHEAPER than the big ones, prettier, and taste the same!) And stuffed the peppers with ground lamb and other exciting ingredients like golden raisins, fresh mint, rosemary and coriander powder. A quick garlic yogurt sauce and you not only have all the textures and temperatures but something that almost smiles back at you.
Just stuff. Just stir. Just GET COOKING!
For the main course I used the smaller mini peppers, in multi colors. (They're SO MUCH CHEAPER than the big ones, prettier, and taste the same!) And stuffed the peppers with ground lamb and other exciting ingredients like golden raisins, fresh mint, rosemary and coriander powder. A quick garlic yogurt sauce and you not only have all the textures and temperatures but something that almost smiles back at you.
Just stuff. Just stir. Just GET COOKING!
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RECIPE: Minted Lamb Stuffed Mini Peppers
with Coriander Roasted Potatoes and Garlic Yogurt Sauce
and a San Marzano Red Lettuce Salad with Buttermilk Dill Dressing
Serves 4 / Click here for printable version
12 mini peppers
1 lb ground lamb
1/3 C chopped white sweet onion
¼ C golden raisins
1 T chopped fresh rosemary
3 t chopped fresh mint divided
½ t ginger powder
2 t coriander powder divided
1 t paprika
1 egg
2 T cream
3 T plain bread crumbs
5 T light olive oil divided
Several sprigs of rosemary
16 tiny potatoes, about 1 ½” in width
6 C purple lettuce
½ pint San Marzano tomatoes cut in half lengthwise
1/3 C buttermilk
1 t tobacco sauce
½ t dried dill
¼ t garlic salt
1 t fresh lemon juice
Zest of half a small lemon
8 ounces plain Greek yogurt
2 cloves garlic chopped finely
Kosher salt and black pepper to taste
Fresh flat leaf parsley to garnish
1 lb ground lamb
1/3 C chopped white sweet onion
¼ C golden raisins
1 T chopped fresh rosemary
3 t chopped fresh mint divided
½ t ginger powder
2 t coriander powder divided
1 t paprika
1 egg
2 T cream
3 T plain bread crumbs
5 T light olive oil divided
Several sprigs of rosemary
16 tiny potatoes, about 1 ½” in width
6 C purple lettuce
½ pint San Marzano tomatoes cut in half lengthwise
1/3 C buttermilk
1 t tobacco sauce
½ t dried dill
¼ t garlic salt
1 t fresh lemon juice
Zest of half a small lemon
8 ounces plain Greek yogurt
2 cloves garlic chopped finely
Kosher salt and black pepper to taste
Fresh flat leaf parsley to garnish
Cut off the tops of the small mini peppers, dig out insides, then slice off a small bit from the bottom of the pepper so it stand upright. Set aside in baking dish large enough to hold all of the peppers. Slather a little oil in the bottom of the baking dish before setting peppers on top.
For the yogurt sauce to serve with the lamb combine the yogurt, garlic, lemon juice and lemon zest, 1 t fresh mint and some salt and pepper. Combine and set aside.
Wash and pat dry the lettuce and tear into small pieces. Slice the tomatoes. For the dressing combine the buttermilk, 1 T oil, the tobacco sauce, about ¼ t kosher salt and a little black pepper, the dill weed, the lemon juice and garlic salt. Whisk to combine. Set aside and dress cold salad right before serving.
Wash the tiny potatoes and pat dry. Place on a baking sheet. Add 2 T oil, 1 t coriander, the paprika and sprinkle with kosher salt. Toss all to combine. Heat oven to 425 and cook for about 15 minutes or until soft.
For the lamb, combine the room temperature ground lamb with the onion, raisins, rosemary, 2 T fresh mint, ginger powder, 1 T coriander powder, egg, cream and bread crumbs. Then add about 1 -2 t kosher salt and some black pepper. Combine well. Spoon the lamb into the pepper cavities mounding on top just a little. Lay a sprig of fresh rosemary over the top, and a drizzle of oil. Bake in a 375 degree oven for about 40 minutes or until meat is cooked through. Remove and cover and let sit for 5 minutes before serving.
To plate, put a large mound of the yogurt sauce on the plate, top with the potatoes and three of the small peppers. Then a bit of salt on top and some fresh parsley to garnish.
For the yogurt sauce to serve with the lamb combine the yogurt, garlic, lemon juice and lemon zest, 1 t fresh mint and some salt and pepper. Combine and set aside.
Wash and pat dry the lettuce and tear into small pieces. Slice the tomatoes. For the dressing combine the buttermilk, 1 T oil, the tobacco sauce, about ¼ t kosher salt and a little black pepper, the dill weed, the lemon juice and garlic salt. Whisk to combine. Set aside and dress cold salad right before serving.
Wash the tiny potatoes and pat dry. Place on a baking sheet. Add 2 T oil, 1 t coriander, the paprika and sprinkle with kosher salt. Toss all to combine. Heat oven to 425 and cook for about 15 minutes or until soft.
For the lamb, combine the room temperature ground lamb with the onion, raisins, rosemary, 2 T fresh mint, ginger powder, 1 T coriander powder, egg, cream and bread crumbs. Then add about 1 -2 t kosher salt and some black pepper. Combine well. Spoon the lamb into the pepper cavities mounding on top just a little. Lay a sprig of fresh rosemary over the top, and a drizzle of oil. Bake in a 375 degree oven for about 40 minutes or until meat is cooked through. Remove and cover and let sit for 5 minutes before serving.
To plate, put a large mound of the yogurt sauce on the plate, top with the potatoes and three of the small peppers. Then a bit of salt on top and some fresh parsley to garnish.
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I should begin with this alert: I am toting a serious soap box in this blog post, so beware the roaring culineer!!!
That said, I was in Sam's Club yesterday. And I just don't know what to say. I used to be turned off by 5 pound jars of mayonnaise even when everyone around me was singing the praises of LARGE equals GOOD. Now I'm just turned off altogether. Is this bashing? No. Is this an honest opinion by someone who, over the course of refining my cooking techniques over the last few years has reached a point where I am almost sickened by what we pass off as food?
YES.
Why? Because someone is fooling you into thinking your lives are complete WITHOUT it. By relegating nourishment to the basement of your priority list, you're depriving yourself of something so wonderful.
That said, I was in Sam's Club yesterday. And I just don't know what to say. I used to be turned off by 5 pound jars of mayonnaise even when everyone around me was singing the praises of LARGE equals GOOD. Now I'm just turned off altogether. Is this bashing? No. Is this an honest opinion by someone who, over the course of refining my cooking techniques over the last few years has reached a point where I am almost sickened by what we pass off as food?
YES.
Why? Because someone is fooling you into thinking your lives are complete WITHOUT it. By relegating nourishment to the basement of your priority list, you're depriving yourself of something so wonderful.
Just a gorgeous picture of me making a Mediterranean Meatloaf. Pretty, huh?
You have five senses. So do I. Some folks have perhaps lost the use of theirs, which is not the case for most of us. We just choose not to use them. It's like we are all morphing into creatures who can only taste salty and sweet. I'm just wondering why TASTE and QUALITY got trampled along with bell bottoms and rotary phones back in the 70's? We have all seen the charts. We spend less of our earned living on food today than 50 years ago. And in America, where food is plentiful, we still go for big, puffed up, sugary fillers instead of choosing to explore the most rewarding adventure of all: REAL FOOD.
I get it. We turned the tide on civilization when food became easy to grow, distribute and buy. We saved countless people from starvation and helped entire countries create economies that allowed them access to better education, healthcare and the opportunity for peaceful lives. But somewhere along the way we started caring more about the quality of gas for our cars as opposed to the quality of food that goes into our bodies. We started feeling like if we could get dinner for $1, why on earth should we pay $20? And while there is certainly an argument to be made that expensive is not always good, why not use a different benchmark, if you can, to calculate what your own body is worth?
Hmmm. Let me just show you with pictures. Which of course come with recipes. Because that's what I do. And to get them you have to read a little editorial. But I will make sure I give you some tips along with the raving and ranting. Deal? And you? You will promise to try something new and give those two senses, SMELL and TASTE a little more excitement and reward than usual?
Excellent. I feel MUUUUCH better now.
So enjoy these four main dish recipes from someone who wishes I was COOKING THEM FOR YOU!
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The quintessential chicken dinner. Except that everything is prepared by your hands. And although it is tempting to buy that $4.99 rotisserie chicken, how about just this once you spend $10 on one without hormones and see what real chicken is supposed to taste like? YOU'LL be hooked. I promise.
RECIPE: Easy Roasted Chicken with Herbs
1 6 lb chicken, preferably organic or cage free.
1/2 white onion
1 lemon, quartered
4 T olive oil
salt and pepper
sprigs of thyme and rosemary
1 head of garlic, top trimmed and extra layers discarded
4 C good chicken stock. Use your own if you have it! SO MUCH BETTER!
You can use 1 C of white wine and 3 C water as well.
1/2 white onion
1 lemon, quartered
4 T olive oil
salt and pepper
sprigs of thyme and rosemary
1 head of garlic, top trimmed and extra layers discarded
4 C good chicken stock. Use your own if you have it! SO MUCH BETTER!
You can use 1 C of white wine and 3 C water as well.
Although this is debated, I choose to rinse my chicken thoroughly removing any gizzards that may be included. Please, be careful about where your water splatters, and blot the chicken dry with paper towels. Thoroughly clean and dry your surface after cleaning.
Rub external skin with the olive oil and salt and pepper. One word, here: GENEROUSLY. Including a little salt and pepper inside, too. Then cut the onion into small chunks and stuff into the cavity of the bird along with the onion, garlic, lemon and herbs.
Put in a large dutch oven, with a tight fitting lid. Roast at 300 degrees F for 4 hours. When done simply watch the meat fall off the bone!
Rub external skin with the olive oil and salt and pepper. One word, here: GENEROUSLY. Including a little salt and pepper inside, too. Then cut the onion into small chunks and stuff into the cavity of the bird along with the onion, garlic, lemon and herbs.
Put in a large dutch oven, with a tight fitting lid. Roast at 300 degrees F for 4 hours. When done simply watch the meat fall off the bone!
I mean, what doesn't go with chicken? I know, trick questions. Here's what I served with it:
1. Cook 1 C of white jasmine rice according to package directions using chicken stock. Add 1/4 T tumeric, 1/4 t coriander, 1/8 C sliced white onion. Salt and pepper to taste.
2. Cut up 4 C broccoli, 1/2 red pepper, 1/3 C craisins, and 1/4 C yellow onion. Toss with olive oil, salt and pepper, a pinch of allspice, a pinch of curry powder, zest from one orange. Roast until perfectly irresistible.
1. Cook 1 C of white jasmine rice according to package directions using chicken stock. Add 1/4 T tumeric, 1/4 t coriander, 1/8 C sliced white onion. Salt and pepper to taste.
2. Cut up 4 C broccoli, 1/2 red pepper, 1/3 C craisins, and 1/4 C yellow onion. Toss with olive oil, salt and pepper, a pinch of allspice, a pinch of curry powder, zest from one orange. Roast until perfectly irresistible.
You know why I posted this....because Chinese Chicken Salad with your own roasted chicken is simply the ASIAN Bomb!!!! By the way, those aren't tongs. I eat it in giant bites! Hahah!!!
RECIPE: Classic Chinese Chicken Salad
Served 4-6 / Click here for printable version.
1 small head of green cabbage, sliced thinly
1 large red pepper, chopped into small chunks
1/3 C slivered almonds
2 green onions, chopped
¾ C fresh cilantro chopped
1 ½ C chicken, chopped (I used left over roasted chicken. It’s the only way to go!)
DRESSING:
¼ C rice wine vinegar
1/8 C soy sauce
Just slightly less than ¼ C mild oil, like canola
½ t sesame oil
Salt and pepper
1 T sugar
1 large red pepper, chopped into small chunks
1/3 C slivered almonds
2 green onions, chopped
¾ C fresh cilantro chopped
1 ½ C chicken, chopped (I used left over roasted chicken. It’s the only way to go!)
DRESSING:
¼ C rice wine vinegar
1/8 C soy sauce
Just slightly less than ¼ C mild oil, like canola
½ t sesame oil
Salt and pepper
1 T sugar
Okay, read closely. I know there are a LOT of directions here:
Mix dressing and set aside, combine all other ingredients, toss with dressing, serve.
YUM!
Mix dressing and set aside, combine all other ingredients, toss with dressing, serve.
YUM!
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I cheated. It's called "bacon glaze." And it is to die for. It tastes like candied bacon. Really! And since I wanted to try it on, of all things, salmon, I used it even though it came from a jar. It was organic, y'all! Plus, those brussel sprouts? They're roasted with apples. And that is amazing, too. And that pickled red onion on top? Well, you're gonna want to eat that first.
RECIPE: Bacon Glazed Salmon with Roasted Brussel Sprouts and Mashed New Potatoes.
Salmon filets for each person, assuming this is a dinner for 4.
6 medium new potatoes, cut into 1 inch chunks.
1 head of garlic
4 T olive oil
1/4 C heavy cream
3 T butter
salt and pepper
4 C Brussel Sprouts, bottoms trimmed off and cut in half
1 large Fuji apple, cut into 1/2 inch chunks
1/4 C red onion, sliced thinly
2 T honey
Flat leaf parsley to garnish
6 medium new potatoes, cut into 1 inch chunks.
1 head of garlic
4 T olive oil
1/4 C heavy cream
3 T butter
salt and pepper
4 C Brussel Sprouts, bottoms trimmed off and cut in half
1 large Fuji apple, cut into 1/2 inch chunks
1/4 C red onion, sliced thinly
2 T honey
Flat leaf parsley to garnish
Rub each salmon filet with a little olive oil, and the sprinkle the tops generously with bacon glaze. You can also candy real bacon, cut into small chunks and use with a good lemon pepper. Roast in a shallow baking pan on 400 degrees F for about 10 minutes.
Cut top off of garlic head revealing the open cloves, then pour a slight amount of oil into the center, fold in foil, and roast in a 375 degree F oven for about 40 minutes. Let cool, squeeze out the roasted cloves, mash. Cook the potatoes until soft. Drain the water. Add the mashed garlic, 3 T butter, the heavy cream and salt and pepper to taste. Rough mash with a big fork until it's the right lumpiness and all the ingredients are incorporated.
Toss the apples, sprouts, onion, seasonings, honey and about 2 T olive oil. Spread out on sheet pan and roast for about 40 minutes on 375 degrees F until sprouts are tender!
This comfort food dinner thing was taking on a life of it's own! Seriously fun stuff and sooooo easy. Here's the stuffed peppers that got RAVE reviews!
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RECIPE: Italian Stuffed Peppers with Tomatoes and Rice.
Serves 6 / Click here for printable version
6 yellow or orange peppers
1 lb ground mild Italian sausage
1 lb 92% lean ground beef
Handful of fresh oregano
3 T of fresh oregano
1 T of fresh rosemary, chopped
1 egg
¼ C heavy cream
¼ C plain bread crumbs
1/3 C sweet white onion, chopped
½ C grated parmesan cheese
Zest from one lemon
Kosher Salt and pepper
½ lb mozzarella cheese grated
3 T olive oil
1 t paprika
1 T butter for greasing baking dish
SAUCE:
2 15 ounce (or that appx size) cans of basil and oregano flavored diced tomatoes
1/3 C tomato sauce
1 T fresh oregano
1 lb ground mild Italian sausage
1 lb 92% lean ground beef
Handful of fresh oregano
3 T of fresh oregano
1 T of fresh rosemary, chopped
1 egg
¼ C heavy cream
¼ C plain bread crumbs
1/3 C sweet white onion, chopped
½ C grated parmesan cheese
Zest from one lemon
Kosher Salt and pepper
½ lb mozzarella cheese grated
3 T olive oil
1 t paprika
1 T butter for greasing baking dish
SAUCE:
2 15 ounce (or that appx size) cans of basil and oregano flavored diced tomatoes
1/3 C tomato sauce
1 T fresh oregano
Cut the tops off the peppers and dig out the white pith in each one. Make a cut on the bottom to flatten the pepper being careful not to cut so deep you cut through and open the pepper so it has no bottom. Put in a large baking dish that has the bottom lightly buttered.
Grate the cheese and set aside. Put the two cans of tomatoes and the tomato sauce in a saucepan along with the 1 T fresh oregano. Bring to simmer and cook for 10 minutes, cover and keep warm.
In another large bowl combine the sausage all the way through the salt and pepper. Blend with hands, divide and fill each of the peppers with the meat mixture all the way to the top. Drizzle with olive oil and sprinkle paprika on top. Cook in a 400 degree F oven for about 40 minutes. Top each with about 1/3 C mozzarella cheese and return to oven with broiler on. Cook until the cheese is melted and begins to bubble. Serve over rice, and ladle the tomato mixture on top.
Grate the cheese and set aside. Put the two cans of tomatoes and the tomato sauce in a saucepan along with the 1 T fresh oregano. Bring to simmer and cook for 10 minutes, cover and keep warm.
In another large bowl combine the sausage all the way through the salt and pepper. Blend with hands, divide and fill each of the peppers with the meat mixture all the way to the top. Drizzle with olive oil and sprinkle paprika on top. Cook in a 400 degree F oven for about 40 minutes. Top each with about 1/3 C mozzarella cheese and return to oven with broiler on. Cook until the cheese is melted and begins to bubble. Serve over rice, and ladle the tomato mixture on top.
I just returned from a long business trip, so you can imagine just how empty my fridge and pantry had become in my absence. Then when I threw out all the leftovers that my husband didn't eat -- because he went out with his friends almost every night -- it was positively impoverished looking. (Ron said he missed me, but I wonder?) So when it was time for dinner the first night in my kitchen, I had to do some creative thinking. The resulting success was a combination of some leftovers I was able to keep, and some warmed up hamburgers simply cut into cubes to look dressier.
After some quick thinking, I came up with this meal: Cheesy Stuffed Mini Peppers with Latin Cubed Burgers and a Fig Ginger Port Wine Reduction. Seriously, it's rice, cheese, peppers, burgers, dried fruit and grape juice. Hello! You can impress with the right title!
After some quick thinking, I came up with this meal: Cheesy Stuffed Mini Peppers with Latin Cubed Burgers and a Fig Ginger Port Wine Reduction. Seriously, it's rice, cheese, peppers, burgers, dried fruit and grape juice. Hello! You can impress with the right title!
So first I combined the cottage cheese, Pecorino-Romano cheese, goat cheese, rice, egg and some seasoning. (I added the rice because as I was creating it, the mixture got too thin and I needed another binder. Enter left over white rice.)
By cutting the ends off the little peppers, and coring out the white pith, I had a nice little vessel for my cheesy creation.
Now for some dressed up sauce to make it look like I SPENT. ALL. DAY. -- Cutting up some candied ginger and packaged small dates, which I warmed in butter, I had the perfect base for the rest of the port wine I had in the back of my pantry, (thank goodness!) which I let reduce down to a lovely, sweet and flavorful sauce.
Good heavens. I didn't even have any meat in the house. Just some Sriracha Burgers I had made weeks before and put in the freezer. Zippidy-doo-de-frost in my microwave and they were ready to eat. I just took a knife and cut the round edges off so they were square and stacked them for drama, and I was set. Hello happiness!
Phew. Time to head to the supermarket.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.
Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."
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Garnishes
Ginger
Gingersnaps
Girlfriends
Gluten Free
Golumpkies
Granny Smith Apples
Grapefruit Pear Slaw
Grape Relish
Halibut
Hand Pies
Heirloom Carrots
Herb Butter Roasted Chicken
Herbs De Provence
Holiday Recipes
Indian Food
Italian Chicken
Italian Food
Italian Meatballs
Jalapenos
Jam
Kalamata Olives
Lake Norman Magazine
Lamb
Lamb Meatballs
Lamb Stew
Lemon
Lemon Cookies
Lemon Cream Sauce
Lemon Crumble Bars
Lemon Custart
Lemon Pasta
Lemon Tart
Lemon Thyme
Lemon Vinaigrette
Lentil Salad
Lime Ginger Honey Syrup
Lime Juice
Main Dishes
Mandarin Oranges
Maple Bourbon Plum Sauce
Maple Syrup
Marinara
Meatballs
Meat Loaf
Meat Sauce
Mendelbrot
Mexican Food
Microgreens
Minestrone Soup
Mint
Mint Caper Salsa
Mirepoix
Muffins
Mushrooms
Mushroom Soup
Nectarine Spice Cake
No Bake Cookies
Oatmeal
Omelet
Orange Cheesecake Squares
Orange Rosemary Glazed Tri-color Carrots
Oranges
Orzo Pasta
Pad Thai
Pancakes
Parmesan Chicken
Pasta
Pasta Salad
Pastry
Pastry Class
Paula Deen Quick Rolls
Peanut Bean Sprout Fried Rice
Peanut Butter Cookies
Peanut Butter Mousse
Peanut Crusted
Pecan Scones
Penzeys
Pesto
Pesto Mashed Potatoes
Pickled Slaw
Pie Disasters
Pineapple
Pineapple Salsa
Pizza
Pizza Dough
Poached Fish
Poached Pears
Pork Belly
Pork Carnitas
Pork Chops
Pork Loin
Pork Or Chicken Salad
Pork Ramen Stir Fry
Port
Port Wine
Port Wine Reduction
Potatoes
Potato Gratins
Pot Pies
Pound Cake
Preserves
Prosciutto
Puff Pastry
Pumpkin Buttermilk Cake
Pumpkin Buttermilk Glaze
Pumpkin Muffins
Pureed Parsnips
Purple Asparagus
Purple Sweet Potatoes
Quinoa
Radicchio
Radish Fennel Salad
Raisins
Rice-a-roni Beef Soup
Ricotta
Roasted Beet Salad
Roasted Tomatoes
Roasted Vegetables
Rules For Dieting
Salad-dressing
Salmon
Salmon Patties
Salsa
Sausage
Sausage Casserole
Sausage Rolls
Sauteed Fish
Scone
Seafood
Sesame Oil
Shortcake
Shortcut Desserts
Shrimp
Shrimp Linguini
Side Dish
Slow Cooker
Slow Roasted Chicken
Snap Peas
Soup
Soups
Sour Cream Raisin Pie
Southern Fried Chicken
Spanish Rice
Speculoos Cookie Butter
Spinach
Steak
Stew
Stews
Stir Fry
Strawberries
Strawberry Glaze
Stuffed Manicotti
Stuffed Peppers
Stuffed Puff Pastry
Sugar Cookies
Superbowl Food
Sweetened Condensed Milk
Sweet Peppers
Sweet Pickle Vinaigrette
Sweet Potatoes
Sweet Potato Pancake
Syrup
Taco
Thai Flavors
Thai Peanut Sauce
Tilapia
Tomatoes
Trail Mix
Trout
Truffles
Turkey And Ground Beef
Turkey Meatballs
Turnips
Twisted Puff Pastry Rounds
Tzatziki Sauce
Veal Stew
Vegetables
Vinaigrette
Vodka Sauce
Wedding Food
White Wine Cream Sauce
Yellow Split Peas
Yogurt
Zoodles
Zucchini