Tag Archives: Peppers

Cajun Shrimp and Rice

9 Nov

Ingredients

  • 1/2 cup dry rice
  • 2  tablespoons olive oil, divided
  • 2  pounds peeled and deveined large shrimp
  • 1  tablespoon Cajun seasoning, salt-free
  • 3 cloves minced garlic
  • 1  bell pepper, chopped
  • 1/2 onion, chopped
  • 1/4  cup chopped green onions
  • 1/4  teaspoon dried thyme
  • 1/2  cup canned Italian-style stewed tomatoes, undrained
  • 1/2  teaspoon salt
  • 1/8  teaspoon black pepper

Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper, onion, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.

Recipe by Southern Living

Photo by me, My Little Food Spot

Lemony-Orzo Veggie Salad with Fresh Dill

5 Sep

I love lemons.  I’ve been known to eat a wedge or two plain on occasion.  My daughter has inherited this trait from me as well; her inspiration for lipstick she got else where.  In spite of this, I’m not always a huge fan of this wonderful citrus flavor in my salads or on my fish or in other dishes.  I changed my tune for this salad.  It pairs amazingly well with the other ingredients in this vinaigrette, and with the feta, to create a light, fresh, totally delicious, want to go back for fourths salad.

Ingredients

  • Zest of one lemon
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp honey
  • 1 clove of garlic, minced
  • 1/2 tsp each of sea salt and freshly cracked pepper
  • 1 cup of uncooked orzo
  • 1 cucumber, peeled, seeded and finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1 tbsp red onion, finely diced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp feta cheese (more if desired)
Combine the lemon zest, lemon juice, olive oil, honey, garlic, sea salt and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined then set aside so the flavors can mingle. Cook the orzo per instructions; drain and rinse with cold water. Combine the orzo together with the cucumber, bell pepper, red onion, fresh dill, and the lemon vinaigrette; toss to coat evenly. Taste and season with sea salt and freshly cracked pepper, to taste. Top with feta cheese and serve. Enjoy.
Recipe found at fortheloveofcooking.net
Pictures by me, My Little Food Spot

Sweet and Sour Steak with Peppers

20 Jun

Don’t have much to say besides, yum.

Ingredients:

  • 1 1/2 lb flank steak

Marinade:

  • 5 tsp Chinese rice wine or dry sherry
  • 4 tsp soy sauce
  • 1 T cornstarch
  • 1 T olive oil

Sauce:

  • 2 T ketchup
  • 1 T Worcesterhire sauce
  • 2 tsp barbecue sauce
  • 1 T soy sauce
  • 1 tsp granulated sugar

Other:

  • 2 small tomatoes, peeled and wedged into six equal pieces
  • 2 bell peppers (colors of your choice), cubed
  • 2 cloves garlic, minced
  • 1/2 large onion, cubed
  • 6 T oil for stir-frying, or as needed
  • Electric wok

Cut the beef across the grain into 1-inch cubes. Add the marinade ingredients and marinate beef in the refrigerator for 30 minutes.

While the beef is marinating combine the ingredients for the sauce and set aside.  Prepare the vegetables.

Heat the wok over medium-high to high heat.  Add 2 tablespoons oil.  When the oil is hot, add half the beef. Brown briefly, then stir-fry until the beef changes color and is nearly cooked through.  Remove from the wok and cook the remaining beef, adding more oil as needed.  Remove from wok.

Add 2 tablespoons oil to the wok.  When the oil is hot, add the garlic and onion.  Stir-fry until aromatic (about 30 seconds).  Add the bell pepper.  Stir-fry for two minutes and add the tomato wedges.  Stir-fry until the vegetables are softened.  (Total cooking time is about 3-4 minutes).

Push the vegetables up to the side of the pan.  Add the sauce in the middle of the wok.  Heat briefly then add the beef back into the pan.  Mix everything together.  Taste and add extra sugar or soy sauce if desired.  Serve hot over rice.

Photo by me, My Little Food Spot

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