Tag Archives: Peppers

Chipotle Steak

14 Jun
We don’t make this one often but I often wonder why.  My theory is that steak is such a special treat for me that I don’t generally like to doctor it up; I prefer to enjoy it in its natural, unaltered form.  These flavors play so well together, though, that it does the exact opposite of “ruining a good thing.”  Try it and I am certain you will agree that it truly elevates your favorite cut of beef.
On the night pictured in this photo I also added a sliced bell pepper to the grill.
Ingredients
  • 2 6-8 oz. steaks of your choice
  • 1 canned chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 3 medium tomatoes, cut in thick slices
  • 2 medium avocados, halved, pitted, peeled and sliced
  • 1/2 small onion, thinly sliced

Sprinkle steaks with salt and pepper. Spread each with 1 tsp. of the adobo sauce.

Grill steak over medium coals, turning once. Allow 12-15 minutes for medium. Grill onion on foil till slightly tender.

For dressing, in screw-top jar combine chopped chipotle pepper, oil and vinegar. Shake.

Slice steaks. Serve with tomatoes and avocado slices. Add onion; drizzle dressing.

 

Recipe taken from Better Homes and Gardens

Photo by me, My Little Food Spot

SuperSonic Breakfast Burritos

27 Mar

I recently saw this recipe on a friend’s blog and followed the link.  I’ve made it twice since then.  They even work alright as a left over, reheated in the oven the next day.  Trevor likes his tortilla either plain or wrapped with eggs only but I will take it all, please.

Kind of makes me want to try Sonic’s version, but homemade usually can’t be beat.

Ingredients

  • 50 whole Frozen Tater Tots
  • 8 whole Flour Tortillas, Fajita Size
  • 1-1/2 cup Grated Cheddar Cheese
  • 8 whole Eggs Beaten
  • 2 Tablespoons Half-and-half
  • 1 pound Breakfast Sausage
  • Salt And Pepper, to taste
  • 1 whole Medium Onion, Chopped
  • 1/2 cup Jarred Jalapeno Slices
  • 3 whole Roma Tomatoes, Sliced
  • Salsa, On The Side
  • 1 Tablespoon Butter

Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.

Brown breakfast sausage in a large skillet, breaking it up as you go along.

Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.

To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.

Serve with salsa on the side.

Recipe taken from http://thepioneerwoman.com/cooking/2010/08/supersonic-breakfast-burrito/

Photo by mylittlefoodspot

Green Chile and Ground Beef Crescent Roll Pockets

4 Mar

This was a new recipe for me.  It was fairly simple and quick and I will definitely be making these again.

Ingredients

  • 1 1/4 pounds lean 90 percent ground round
  • 2 teaspoons salt, or to taste
  • 2 (8-ounce) packages crescent roll tubes
  • 2 (4-ounce) cans whole green chiles
  • 1 (8-ounce) pack shredded mild cheddar cheese
  • 1/2 medium onion, chopped
  • 1 pint light sour cream
  • 1 bunch scallions (about 8), diced
  • Black olives, chopped

Preheat oven to 375 degrees. Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes. Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles. Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps.

Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese. Place the wraps in the pre-heated oven. Bake for 13 minutes. Dollop sour cream on each wrap. Top with diced scallions and black olives.

Recipe taken from foodnetwork.com

Photos by me, My Little Food Spot

Sweet and Sour Chicken

27 Jan

Honestly, as I smelled and tasted the sauce as I was preparing it, I thought it was not going to be very good.  So I didn’t even take any pictures.  But it turned out to be a great pairing with the onion, bell peppers and chicken of the dish.  I’m sure it would work great with pork and other sweet and sour dishes, as well.

For Sweet and Sour Sauce:

  • 2 tablespoons honey
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1/4 cup fresh orange juice
  • 2 teaspoons cornstarch

Ingredients

  • 4 teaspoons peanut oil
  • 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
  • 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
  • 8 ounces snow peas, trimmed
  • Serving suggestion, cooked rice
  • Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

recipe from foodnetwork.com

photo from delishliving.wordpress.com

Sloppy Joes

16 Jan

Not as simple as a can of Manwich but way better.  A little spicy, a little sweet, a lot of good.  We served it with my mom’s famous (at least within our family) Andy’s Potatoes for a completely yummy meal.

Ingredients

  • 1 pound extra-lean ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 red pepper, diced
  • 1 can small red beans or pinto beans, preferably low sodium, drained and rinsed
  • 1 1/2 cups no-salt-added tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard powder
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 8 whole-wheat burger buns

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Recipe from foodnetwork.com

Photo by mylittlefoodspot

Hungarian Portabella Paprikash

14 Jan

A great vegetarian dish packed with smoky flavor.  The roasted peppers and smoked paprika are the stars of this dish, in my opinion.  It was too mushroom-y for Derek, who doesn’t think any meal is complete without meat, and my mom agreed it would be better with the addition of some beef tri-tips.  But don’t let that steer you away (steer, get it?). What else would I expect; I married a rancher’s son.  If you enjoy mushrooms (and I would like to add that portabellas are a good source of protein) then you may just love this.  I do actually think it tasted better on day #2 so entirely support making it ahead.  When the lady who recommended the tri-tip addition ate some as left-overs, she all but raved about it.

Ingredients

  • 2 large red bell peppers
  • 1/4 cup extra-virgin olive oil
  • 6 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces
  • 2 chile peppers, thinly sliced
  • 1 large onion, chopped
  • 1 carrot, peeled and grated
  • 4 large cloves garlic, sliced
  • 2 tablespoons smoked sweet paprika
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tomato paste
  • 2 cups chicken or vegetable stock
  • 1 cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 8 ounces kluski noodles
  • 2 tablespoons butter
  • 1/4 cup chopped fresh chives, parsley, or dill, or dried equivalent
  • Sour cream, as needed

Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.

Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the chile peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.

Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.

Reheat the mushrooms and sauce over medium heat, stirring occasionally.

In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.

If desired, stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

Recipe by Rachael Ray

Photo by mylittlefoodspot

White and Green Enchiladas

30 Dec

white and green enchiladas06My brother raved over these.  He literally scraped out the empty pan with his fork to get the last of the gooey, cheesy goodness.  I generally use canned chicken in this recipe to save the hassle of cooking up a breast, but shredded rotisserie or any minimally seasoned leftover chicken would be great.  The recipe originally calls for monterey jack cheese but I made it on Tuesday with Kraft’s new blend of shredded queso quesadilla and cream cheeses and it was, as Trevor would say, a masterpiece.  It melts super creamy without the oily or rubbery residue left by some traditional cheeses.

Ingredients

  • 24 oz canned or fresh cooked chicken, cubed
  • 4 oz can chopped green chilies
  • 7 oz can prepared green chile salsa
  • 1/2 tsp salt
  • 1 cup whipping cream
  • 12 corn tortillas
  • 1 1/2 cup shredded queso quesadilla blend

Preheat oven to 350 F. In a bowl, mix together chicken, chilies and salsa.

white and green enchiladas01

In a wide shallow dish stir together salt and whipping cream.

white and green enchiladas02

Heat oil in a heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.

white and green enchiladas03

Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish.

white and green enchiladas04

Pour remaining cream over tortillas and sprinkle with cheese.

white and green enchiladas05

Bake, uncovered, until cheese has melted, about 15 – 20 minutes.

Photos by me, My Little Food Spot

Tomato-Jalapeno Pasta

10 Aug

This is definitely one of my favorite summer pastas, effectively utilizing all that abundant produce from the garden; tomatoes, hot peppers, basil.  It has just the right amount of heat and is so very fresh, light and so naturally flavorful.

Ingredients

  • 7-oz. dried angel hair or other straight pasta of your choice
  • 6 cloves garlic, crushed
  • 2 T olive oil
  • 4 jalapeno pepper, seeded and minced
  • 8 garden tomatoes, chopped
  • 1/2 cup shredded fresh or 1 tsp. dried basil
  • 1/2 tsp. salt
  • freshly grated Parmesan cheese

Cook pasta according to package directions, drain.

Meanwhile, cook garlic in oil in a large skillet over medium-high heat, stirring constantly, until golden.  Add minced pepper and cook 1 minute.  Add tomato; cook 3 minutes more or until thoroughly heated, stirring occasionally.  Stir in shredded basil and salt.

Serve over hot pasta and sprinkle with cheese and salt.

Recipe inspired by Southern Living: Easy weeknight favorites

Photo by knorrbuzz

Cajun Omelet

6 Apr

Have I ever mentioned that I love eggs?  They are my go-to when I’m short on time or have forgotten to thaw out any other meat.  Unless I’ve just made gumbo (and therefore have some andouille sausage on hand), this recipe requires a little grocery planning, but, with my food processor doing all the chopping, it’s darn quick to prepare and very filling.

Ingredients

  • 3 teaspoons  butter, divided
  • 3/4 cups sliced andouille sausage
  • 1 small plum tomato, seeded and chopped
  • 1/4 medium onion, chopped
  • 1/4 medium-size red bell pepper, chopped
  • 1 celery rib, chopped
  • 1 clove minced garlic
  • 1/2 teaspoon Creole seasoning, divided
  • 6 large eggs
  • 1/2 tablespoon chopped fresh parsley
  • Vegetable cooking spray
  • 3/4 cups (3 oz.) shredded Monterey Jack cheese
  • Hot sauce

Melt 1 tsp. butter in a 10-inch nonstick heavy skillet over medium-high heat; add sausage, and cook, stirring occasionally, 6 to 7 minutes or until sausage is well browned. Add tomatoes, next 4 ingredients, and 1/4 tsp. Creole seasoning. Cook 5 to 7 minutes or until vegetables are tender and most of liquid has evaporated. Remove from skillet.

Whisk together eggs, parsley, and remaining 1/4 tsp. Creole seasoning.

Melt 1 tsp. butter in skillet coated with cooking spray over medium heat, rotating pan to evenly coat bottom. Pour one-half of egg mixture into skillet. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until almost set (about 1 minute). Cover skillet, and cook 1 minute.

Sprinkle 1 side of omelet with one-half each sausage mixture and cheese. Fold omelet in half over filling. Slide omelet onto a serving plate; cover with aluminum foil to keep warm. Repeat procedure with remaining butter, egg mixture, sausage mixture, and cheese. Serve with hot sauce.

Makes two omelets.

Recipe from SouthernLiving

Photo by mylittlefoodspot

Cheesy Hashbrown Sausage Breakfast Casserole

6 Apr

This dish is a staple for the Knorr-Buoy campouts at the Calamus.  It is a great, hearty dish for feeding the multitudes and, prepared in a disposable, aluminum casserole dish, clean up is a cinch.

cheesy hashbrown sausage breakfast casserole a

Ingredients

  • 2 lb. package frozen au gratin potatoes
  • 2 lb. breakfast sausage
  • 1/2 onion, diced
  • 1/2 bell pepper, diced
  • 1 jar alfredo sauce
  • 10 eggs, beaten
  • 2 cups shredded cheddar cheese

Cook sausage, onion and bell pepper in a medium skillet; drain excess fat.  Combine potatoes, sausage mixture, alfredo sauce and about 1/3 of the shredded cheese in a large bowl then transfer to a 9×13 pan.  Layer eggs evenly atop potato mixture and top with remaining shredded cheese.  Bake for 40-50 minutes at 350, or until eggs are set.

cheesy hashbrown sausage breakfast casserole b

Recipe from Daunitta Buoy

Pictures by me, My Little Food Spot