So, tonight for dinner I made a new (to me) one. The wife has made it several times and it’s always a hit with the kids. I think her original recipe was entitled Santa Fe Stuffed Peppers. This takes out a bit of the spice and she’s not a huge fan of black beans (which I would have included). Everything here came from Aldi, except the slices of white American cheese. We just had that on hand, and no shredded cheese. It worked well.
Our 3 year old daughter wolfed down about a pepper and a half worth of filling, skipping the outer pepper for some reason. (She would possibly eat it all, or just the reverse tomorrow.) She said that we should have it every night for dinner. I noted that she really likes these, and her mom’s homemade Manwich-like sloppy joes, and that we should start a food truck that specializes in ground meat and call it “Ground Around Town.” She said we have to paint it pink. I asked if she wanted to cook or wash dishes. She chose cooking.
Out of all the stuff you think kids might be picky about, they gobble this up. (3 yo & 18mo). I like these better than the more traditional meatball w/ rice stuffed in a green pepper & covered in spaghetti sauce or tomato soup. For some reason, I can dig the rice & ground meat mixed… but I do not like rice in meatballs. The red, yellow, & orange peppers are very sweet too. I like them more than the green ones. Also, if you mention that you like your peppers stuffed with sausage, you can just close this tab and move on.
These were really easy to make…
All I did was…
Cook the rice & set it aside. I used the liquid from the can of tomatoes & a beef bullion cube in the water.
Cut the tops off of the peppers, pull out seeds & weird white stuff off of the inside. (Bethany parboils them first, I didn’t. I liked them a bit crunchier.)
Brown the ground beef, season to taste. I added onion powder, garlic powder, & seasoned-salt. (We have also used ground turkey for this. It’s delicious.)
Mix the fire-roasted diced tomatoes into the ground meat after draining the fat off.
Mix the rice & beef/tomatoes together.
Put the peppers in a glass baking dish. Pack the peppers with the tasty rice & beef goodness. Two didn’t stand up well on their own, so I made little foil stands.
I cooked them in a preheated oven at 375° for 20 minutes, then added the slices of cheese for 5 minutes.
Like I said, Bethany parboils the peppers so they’re a bit softer, so she cooks it at 325° for 20-25 minutes.
Next time, if I make this, I may cook the rice in tomato paste or other tomato flavoring, and add the black beans. Not sure what the kids would think. Maybe a little bit of heat would be nice too? This reminds me of Spanish rice in a pepper.
Do you make anything similar? Do you do stuffed peppers a different way? Do you stuff acorn squash like this? Do you do different seasonings? Make ’em meatless? (Toasted garbanzo beans & black beans might be really good in this!) Let me know in the comments!
Posted in Dad Stuff, Food, Recipes, Retailers
Tagged 325°, 375°, acorn squash, Aldi, Aldi USA, american cheese, °, bake, Beef, bell pepper, brown rice, bullion, Cheddar Cheese, Cheese, cheese slices, Cook, dinner, directions, fit & active, food truck, garlic powder, Giant Eagle, ground around town, Ground Beef, ground turkey, Happy Harvest, ingredients, Joke, Manwich, onionpowder, orange, oven, pepper, preheated, Recipe, Red, rice, Sausage, seasoned salt, shredded cheese, Sloppy joe, sloppy joes, Stonemill Essentials, stuffed, Stuffed Peppers, turkey, white american cheese, yellow
This is an incredibly easy & delicious dinner or lunch.
Well, the name’s misleading. Sometimes it’s not exactly nine cans. I’ll give you the recipe as it was given to me…
Nine Can Vegetable Soup
- 2 cans Hormel chili, any variety
- 1 can vegetable soup
- 1 can green beans
- 1 can sliced new potatoes
- 1 can mixed vegetables
- 1 can corn
- 2 cans diced tomatoes (for extra kick, use a can of tomatoes with green chiles in place of one can of diced tomatoes).
Optional: 1lb ground meat*
Dump the entire contents of every can into the crockpot – liquid and
*Brown turkey or beef and drain and add to veggies in crockpot. Heat on low all day, or on high for less than 2 hours.
Well, sometimes I do it like this…
- Hormel Chili with Beans
- Hormel Chili with No Beans
- Campbell’s Beef With Barley & Vegetables Soup
- Campbell’s Vegetable Beef Soup
- Cut Green & Wax Beans
- Diced New Potatoes
- Succotash (Corn & Lima Beans)
- Mixed Vegetables with Potatoes
- Diced Tomatoes with Basil, Garlic, & Oregano
- Petit Diced Tomatoes
I didn’t take this picture, or make this soup. This is pretty much what it looks like though. (athomewithkim.com)
Sometimes I add other stuff. I think I’ve put in Garbanzo Beans, Mexicorn, or
the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans. Sometimes I dump some of the liquid of the cans out. I like thick soup.
I’ve used ground beef & ground turkey… both work really well. I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)
I just put it into the crock pot on low all day. Dinner’s ready when you get home!
I like to have it with homemade bread, or over biscuits like a pot pie. If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.
I also like the tiny saltine crackers.
A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches. It freezes & re-heats easily.
Do you make something like this?
What are some good soup recipes or easy crock-pot recipes?
Posted in Food, Recipes
Tagged 10, 10 Can Vegetable Soup, 9, 9 Can Vegetable Soup, beans, Biscuits, Black, black beans, bread, Campbell's, Campbell's Soup, can, Chickpea, chili, chili peppers, Cook, Cooking, corn, crackers, crock pot, diced, diced tomatoes, Electric, electric sandwich maker, filling, garbanzo, garbanzo beans, Green, green beans, Ground Beef, Ground Meat, ground turkey, Home, Hormel, Jalapeño, Jalapeno Peppers, Mexicorn, mixed vegetables, mountain pie, mountain pie iron, navy, navy beans, new potatoes, Nine, Nine Can Vegetable Soup, no beans, onions, pepper, peppers, petite diced, pie iron, pot pie, Recipe, sandwich maker, seitan, sliced, Slow cooker, Soup, Soups and Stews, succotash, tempeh, Ten, Ten Can Vegetable Soup, tofu, tomato, tomatoes, vegetable, vegetable soup, vegetarian, with beans
So, I made some really easy turkey noodle soup yesterday. It turned out to be pretty delicious, and I lucked out because a lot of the ingredients were on sale.
My cell phone takes absolutely terrible photos, but trust me... this was delicious.
In the morning, I popped 2 turkey breast cutlets into the crock pot, piled on top of chopped baby-cut carrots & celery. I added some a cup of water with a chicken bullion cube… and piled on some spices; Poultry Seasoning, Season All, black pepper, garlic, sage, and parsley. I should have probably added an onion, but I forgot.
8 hours later, I boiled some wide noodles in 2 cans of turkey broth, 2 cans of vegetable broth, and 2 cans of low sodium chicken broth. When the noodles were cooked, I chopped up the turkey boobs, and dumped the contents from the crock pot into the boiling pot of noodles for the soup… I added a little more water, another bullion cube, and simmered for a while.
Result? Rather effortless yet delicious soup.
I found myself wondering if the broth & noodles would have cooked well in the crock pot. Will noodles cook well without the boiling & just the saturation? Would they eventually fall apart if over-cooked?
I’ve also done something similar with a rotisserie chicken… I’ll sauté the carrots, celery, & maybe garlic & onion with some butter in the soup pot, then add chicken and/or vegetable broth, boil the noodles, & add chicken.
How do you make chicken or turkey noodle soup?
How do you make your other favorite kinds of soup?
Have any secret ingredients?
I generally put in cayenne or something else hot… but I’ve been told to cool it with the spices for a while thanks to G.E.R.D. lately. Sometimes I add beer to soups… just because I can. I dunno if it’d go well in chicken or turkey noodle though?
- Thankful for Turkey Noodle Soup! (perdueosity.com)
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- The BEST Chicken Noodle Soup (disrespectno.wordpress.com)
Posted in Food, Life
Tagged baby-cut, black pepper, broth, bullion, carrots, celery, Chicken, Cook, Cooking, Cooks, crackers, crock pot, CrockPot, delicious, easy, effortless, extra-wide, garlic, Noodle, Noodle soup, noodles, Onion, parsley, pepper, photo, pot, poultry seasoning, quick, Recipe, sage, saltine, saltines, sauté, Season All, sloces, Slow cooker, Soup, soup pot, stove top, tasty, turkey, turkey noodle soup, vegetable, Water
I’ve been quiet with blogging lately. I’m not all that busy, and I’m certainly not out of things to ramble on about. I guess I’ve just been doing other stuff. I hope everyone enjoyed their holiday & any time with friends, family, or time off of work. Today. I was inspired to make a post about buttermilk, and thought I’d get it down before I forgot about it.
Charlie’s Old Fashioned Buttermilk
I like buttermilk. Occasionally, when at the grocery store… something hits me that says I want buttermilk. Much to my wife’s dismay, I listen. Buttermilk is an acquired taste to say the least. Most people any more seem to see it as a cooking ingredient. It makes great pancakes, ranch dressing, and mashed potatoes. It’s a good dredge for breading. It’s good in many recipes. But, it’s also a delicious drink.
Generally I prefer Charlie’s Old Time Buttermilk (by Turner’s) or Country Charm Cultured Buttermilk (by Dean’s). Uncle Charlie’s has the tiny added butter flecks. If you like things like sour cream, cottage cheese, or stinky cheeses… you may also like buttermilk. (Maybe if you like yogurt too… but I personally hate yogurt.) You may like it only after your first couple of tries, like beer or coffee.
No, it’s not higher in fat than regular milk like you’d expect. It’s good for you.
I don’t remember not liking buttermilk, but there aren’t many of “us” out there. My parents always drank it, my grandparents drank it. I was used to it forever I guess. It’s delicious, and now something I crave like a special treat. I’ve had people make horrible faces after trying it. I’ve had people swear at me, and even hit me after letting them try it. This is how you man up (no offense to ladies, the dairy-allergic, or the lactose intolerant) & drink buttermilk the right way:
- Get a nice tall glass. (I like a nice beer mug or even a really tall weizen or pilsner glass.)
- Pour in just enough buttermilk to cover the bottom.
- Add salt & pepper to cover a good portion of the top of the buttermilk. (Paprika like on old-school diner cottage cheese if you’re fancy.)
- Pour buttermilk to the top of glass. Top off with more salt & pepper if desired.
- Make the first gulp obnoxiously large.
- Make a refreshing “ahhh” sigh.
- Enjoy the rest at a relaxed pace.
…or just drink straight from the tiny jug or carton if you’re a barbarian.
Tall glass of buttermilk
Posted in Food
Tagged Buttermilk, catron, Cheese, Cook, Cooking, cottage cheese, Cream, Fruit and Vegetable, grocery store, Home, How To, how to drink buttermilk, jug, lactose intolerance, Mashed potato, milk, paprika, pepper, Ranch dressing, Recipe, Salad, salt, Sour Cream
I can’t wait to make stuffing again. It’s ridiculously tasty. I love the carb overload. Maybe I will get those goggles, and I need to pick up some Yuengling. A week from tonight, I should be in the process of creating this awesomeness.
I’ll show you my stuffing recipe if you show me yours.
How do you do it?
Maybe this year, I’ll try to make some Potato Filling too. There are a bunch of recipes for it out there. Maybe stuffing balls would be good… Now I’m hungry.
Posted in Food, Life, Recipes
Tagged 'fridge, Beer, Bethany, black pepper, bowl, bread, bread loaves, butt, butter, celery, chop, chopped, chopping board, coarse ground black pepper, coffee table, Cook, Cooking, cube, cubed, D.G. Yuengling & Son, dinner, dressing, Dutch, eat, egg, Eggs, electric roaster, electric skillet, extra virgin olie oil, Food, fresh parsley, giblets, gravy, gross, Holidays, Home, K.I.S.S., Keep it simple stupid, KISS, kitchen, knife, knived, large crock pot, Lawry's, left-overs, leftovers, loaves of bread, magc bullet, Magic Bullet®, McCormick, Morton, neck, onions, oven, oven crock pot, parsley, Pennsylvania, pepper, photo, photograph, picture, Pittsburgh, plate, Potato Filling, poultry, poultry seasoning, Recipe, recipies, refridgerator, roaster, roaster pan, roasting pan, sage, salt, Season All, seasoned salt, Spanish onions, spices, stale, stale bread, Stuffing, stuffing balls, stuffing/dressing, Stuffings and Dressings, sweet onions, Thanksgiving, Thanksgiving dinner, turkey, turkey broth, turkey giblets, turkey neck, United States, vegetabe broth, vegetable broth, wash your hands, Water, Yuengling
Made some chili the other day. I don’t think I’ve ever made it the same twice, but I dig that. This time, I puréed some fresh & roasted peppers, and added hominy. Next time, I’ll try less tomato stuff. Maybe less spices.
This batch caused some absolutely ridiculous gastrointestinal distress. I had to employ both Vernor’s & Pepto. Serving leftovers over some creamy buttermilk mashed potatoes helped a little, but not much.
Chili à la AiXeLsyD over mashed potatoes... topped with shredded triple cheddar.
Anyone ever use anything in your chili to cut down on heartburn or any other side-effects? I rinsed the beans (black & kidney here). My grandma said baking soda may help, but I think that’s for gas from the other end.
Vernor's Ginger Soda
I think the peppers or spices are what got me here… maybe the garlic. I burped so much after drinking a little Vernor’s that I actually amazed myself. Where did all that air come from? Surely some spectacular chemical reactions where going on inside my stomach. SCIENCE!
Can;t wait for that coal-black Pepto poop.
Think Vernor’s would be a good ingredient in the chili? What about Pepto? How about some Tums?
Posted in Food, Funny Stuff, Life, Recipes
Tagged banana pepper, beans, Beef, belching, bell peppers, black pepper, black poop, burping, cayenne, chili, chili con carne, Chili pepper, chili powder, Cooking, crock pot, cubanelle, garlic, gastrointestinal distress, Gigner Ale, Ginger, Ginger Soda, Gingerale, green peppers, Home, hot pepper, indegestion, ingredient, Mashed potato, Meat, Online Communities, pepper, peppers, Pepto, pepto bismol, Pepto poop, Poop, pop, purée, Recipe, red pepper, roasted red pepperts, Spice, spices, Spicy, tums, turkey, twitter, United States, Vernor, Vernor's, Vernor's Ginger Ale, Vernor's Ginger Soda
I started another blog a while ago to stockpile recipes, then kind of forgot about it. I need to start using it again!
Here’s the first public link to the thing. It really needs tweaking, but I hope the focus is on the food, not the layout. Ha ha ha.
Posted in Food, Other Blogs, Recipes
Tagged Barbecue, BBQ, breading, butter, Cheese, Chicken, Ciabatta, garlic, Meunster, oven, Parmesean, pepper, Recipe, romano, Shake 'n Bake