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
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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- Beef Noodle Soup.. Again! (foodlovelifeexperiment.wordpress.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 hate Lent. So, did you see my email to Sheetz about having Deathfish now? I hate Lent. They wrote back. I still hate Lent. I do still like Sheetz though.
But Sheetz is cool:
From: Ashley Sheetz
To: Eric <email@example.com>
Sent: Friday, February 17, 2012
Subject: RE: The New Shrimp Sub?
I’m very sorry for the delay in getting back to you. I hope you find this information helpful. Let me start off by saying, we do everything in our power to ensure a pleasant visit for all of our customers. This includes keeping strict guidelines which include, but are not limited to, designating one fryer vat only for shrimp in order to help minimize the possibility of cross-contamination. Employees handling food are instructed to change gloves and wipe down the frying area after seafood orders are fulfilled.
If your condition is life threatening, it may be in your best interest to avoid our M•T•O® products in the event that residue from the shrimp may come in contact with those food items considered safe. Our M•T•GO!® products are pre-made, individually packaged and manufactured under strict allergen monitoring programs; therefore, they would be a better choice for someone with severe reactions to certain allergens. All allergens in our M•T•GO!® products are identified directly on the packaging label.
Please keep in mind that our seafood menu is a limited time offer that we make available to our customers during Lent. Shrimp and fish items will only be served in our stores until the 25th of April. I apologize again for any inconvenience.
At least they “get it”. I’d love to know if employees are told why they’re to use gloves & separate fryers or they’re just told to. Not that I doubt the company’s convictions… just that I’ve been trained on things in the past where people have obviously had no idea or understanding of what they’re doing… they just know what they were told to do.
I wrote back…
From: Eric <firstname.lastname@example.org>
To: Ashley Sheetz
Sent: Monday, February 20, 2012
Subject: Re: The New Shrimp Sub?
No problem on the response time. I really appreciate that you took the time to reply at all, and love the honesty & frankness with which you’ve answered my questions. The instructions to use gloves & wipe down food prep areas are great to hear for people like me. There are a bunch of us out here… I just happen to be one of the more vocal & inquisitive ones. More restaurants are recognizing that food allergies are on the rise. Peanut & wheat allergies are hitting the news more… but there are more of us out here with special dietary needs. It’s easy to understand not being able to eat something, but the gravity of eating that thing is sometimes lost… and cross contamination seems to be the thing that’s hardest to convey. I’m sure you can imagine it’s difficult to place your trust (& potentially your life) into someone else’s hands.
I’m glad that Sheetz has an understanding of allergens! It’s good to hear that the procedures are in place to minimize cross-contamination. Hopefully the gravity of the situation is passed along in training. Do a Google image search for Anaphylactic shock some time. It’s not a pretty sight.
I hope the meatball sliders are still available after April 25th! Ha ha. I haven’t tried them yet, but they look AWESOME. Perhaps I’ll stick to the M•T•GO!® products for now. I do really enjoy the pre-made turkey sandwiches.
I see more & more Sheetz popping up… you guys ought to build in Bridgeville… it’s right off on Rte. 79, and you can put a hurting on the local Get·Go.
Thanks again for your time, & answers!
.seitilibasid gninrael fo nuf ekam ot ynnuf ton yllaer s’tI
Then I wrote back again…
From: Eric <email@example.com.>
To: Ashley Sheetz
Sent: Monday, February 20, 2012
Subject: Re: The New Shrimp Sub?
Hello Again Ashley,
Sorry for the barrage of emails… I just had one more suggestion. Perhaps on the signage promoting any fish/shellfish items next year during Lent (if/when they should happen to return), you could make a note of the separate fryers, and to maybe ask a manager or person in the kitchen about your allergies? Better yet, a button on the touchpanel alerting the staff to your allergy & having it print on your order/receipt would be stellar. It would prove you guys to be innovators when it comes to dealing with food allergies! Acknowledging that there’s an issue goes such a long way with us food allergy folks.
.seitilibasid gninrael fo nuf ekam ot ynnuf ton yllaer s’tI
Hope I’m not too annoying. Now I’m hungry for Sheetz.
Posted in Allergies, Consumer Advocacy, Fast Food Fail, Food, Letters, Life, Pittsburgh, Rants in my pants, W(aL)D
Tagged 119, Allergy, firstname.lastname@example.org, Altoona, anaphylactic shock, Anaphylaxis, Ashley, Ashley Sheetz, ☹, Buffalo Wild Wings, Bullskin, calamari, clams, coffee, contact form, contact us, crab, crustaceans, email@example.com, Dairy Queen, death-fish, Deathfish, Epi Pen, Eric, firstname.lastname@example.org, Foodborne illness, geoduck, Get Go, Get·Go, GetGo, Jerry Springer, email@example.com, Lent, Lisa Claar, lobster, Made to GO, Made to Order, Maury Povich, M•T•GO!®, M•T•O®, McLobster, firstname.lastname@example.org, meatball, mollusks, mussels, New Shrimp Sub, oysters, Quiznos, RE:, RE: The New Shrimp Sub?, Sad Face, Scallops, Scottdale, sea-bugs, seabugs, Sheetz, Sheetz Headquarters, Sheetz HQ, email@example.com, firstname.lastname@example.org, shellfish-allergic, shrimp, Shrimp Sub, sliders, snails, Taco Bell, Texas Roadhouse, The New Shrimp Sub?, touchpanel, touchscreen, turkey, twitter, Uniontown, W(aL)D, World (and Lunar) Domination, email@example.com
Let’s express gratitude for our prosperity while ravaging a beheaded fowl carcass.
I mean, Happy Thanksgiving!
Let’s all celebrate much like we should on Columbus Day. Go to your neighbor’s house, call them heathens, kick them out, and claim it as your own. Make them teach you how to plant corn first.
Or, just read this to the kids: Bizarro Back Issues: Batman in The Worst Thanksgiving Ever
Yes, it actually says "…two Indians on the war path after that white man!"
Really, be thankful for things and people you have in your life, and take the time to celebrate the goofy, too.
Posted in Funny Stuff
Tagged Batman, beheaded, carcass., Columbus Day, Express, fowl, goofy, Gratitude, Happy Thanksgiving, History, Holidays, prosperity, ravaging, Some Ecards, Thanksgiving, turkey
Cerberus, the Darkmeat Knight
So, I entered 3 of my goofy beauties into the “Mutant Beauty Pageant” in Joe Gore‘s Tone Fiend blog at the Seymour Duncan website. I have had people tell me they’re ugly, I have had people that dig them. I’m just glad that we live in a world with so many available options. Guitar beauty (& awesomeness) is subjective, after all.
You can check out the entries so far by clicking the triple-headed turkey, and you can also read the original rules post. When you’re done with that, enter your weird guitar! Yeah, it’s got to be yours… not something you just found on the internet somewhere.
I’m really diggin’ Dr. Soda’s “calm like a bomb” Explorer custom …thing. I’d love to see some more photos. Is that circuit board 3D? I can imagine ripping my hand open on that… but then again, that would be one hell of a show.
Also, you’ll notice that Mr. Gore used my Batman guitar in the photo with the tri-topped turkey that I have dubbed “Cerberus, the Darkmeat Knight”. How cool is that? Funny part is, I just got a Seymour Duncan Distortion Humbucker to drop into it.
Posted in Funny Stuff, Good Websites, Goofy News, Guitars, Life, Other Blogs, Your Band, \m/
Tagged 3 heads, Batman, Beauty contest, beauty pageant, Beauty Pageants, Cerberus, Cerberus the Darkmeat Knight, Cerberus the Turkey, contest, custom, distortion, Duncan Distortion, Fiend, goofy, guitar, guitars, Humbucker, Humbuckers, Joe Gore, Music, mutant, mutant beauty pageant, odd, pageant, pickup, puckips, rare, Seymour Duncan, SH-6, TB-6, the Darkmeat Knight, Tone Fiend, triple-headed turkey, turkey, Weird
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