Showing posts with label SRC. Show all posts
Showing posts with label SRC. Show all posts

Monday, August 20, 2012

Southwestern Stuffed Peppers~SRC Day!

Today is reveal day for The Secret Recipe Club and this month I was so lucky to be assigned the blog, Inquiring Chef. The blog is written by Jess, an American living in Bangkok with her husband Frank. Please stop by and see all her mouthwatering recipes and interesting posts about her amazing life! I was thrilled to see a recipe for southwestern food, as I dearly love the flavors and scents. Just yesterday I was at the grocery, and I realized that there was an incredible aroma in the air, and I was still in the parking lot!! As I walked closer to the store, I realized that the employees were roasting New Mexico Hatch Chili Peppers out in front of the store. Oh my goodness, there is nothing better. My nose was in heaven, and I didn't want to go in to the store. The peppers had just arrived, and the store will roast them for free, if you purchase a case. Unfortunately, I can not use an entire case, but I am glad a lot of people can, because I got the benefit of that satisfying, comforting scent that stayed with me all day, and just made me sigh with pleasure. Oh, so good! 

Anyway, back to this incredibly, wonderful Southwestern Style Stuffed Peppers recipe!
You must make this! You will love it! I am giving you the recipe amounts as Jess wrote it. I cut it in half when I made it, as there were only two of us eating, and we ate every bit of it. I did add corn to the recipe and I left out the cilantro. I served them with a steak for my husband and a chicken breast for me. Yum!
Southwestern Stuffed Peppers
4 medium Bell Peppers (any color)
1 1/4 cup Grated Cheddar Cheese
2 cups Cooked Rice (brown or white)
3/4 cup Black Beans
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
1/2 teaspoon Salt
3/4 cup Salsa
1/2 small Onion, finely chopped
1/2 cup Cooked Corn
3 tablespoon Cilantro, chopped (more for garnish)
Sour Cream (optional for serving)

Preheat your oven to 375 degrees.

Thie first thing I did was make my beans from dried ones. 
I don't eat much salt, and canned beans have salt.
You have to start your beans the day before for best results!
 Fill a bowl with water, and pour your beans in.
Rinse the beans thoroughly to remove dirt..
Sort them to get rid of any bad beans or possibly stones.
I sort them as I place them in the pot I will be cooking them in.
Add 3-4 cups of cold water for every 1/2 lb of beans.
Let the beans soak overnight, or at least for 6-8 hours.
Then drain the water, rinse again, and add 6 cups of hot water
to the beans. Simmer the beans until desired tenderness is
achieved, about 1 1/2 to 2 hours. You should lid your pot,
but leave a little escape for the steam. You can't see
mine, but it is on the side.
Slice your peppers in half, lengthwise.
Scrape out the core and remove the seeds.
Set 1/4 cup of the cheese aside.
In a large bowl, combine the 1 cup of cheese and the cooked rice.
Add the black beans.
Also add in the chili powder, cumin, salt, salsa,
corn and onion. Add the cilantro also.
Mix all the ingredients together.
Doesn't it look so gorgeous?
Gotta love the colors!!
Spray your baking dish with pan spray, and then
arrange the peppers in the dish.
Place the rice mixture into the peppers. Pack it
gently to compress  it to get in all the
nook and crannys of the peppers.
Bake the peppers until the rice starts to turn
golden and crisp on the top, and the peppers soften,
15-20 minutes.
Remember that 1/4 cup of cheese we
set aside in the beginning of the recipe? 
Sprinkle that cheese over the peppers and continue
baking the peppers until it melts, about 3-4 minutes.
Remove the peppers and place them on the plate.
Serve immediately, topping with sour cream if desired.
Enjoy!
Thanks for joining me!

Thanks Jess, for a wonderful recipe that I will make again and again!



Monday, March 19, 2012

Secret Recipe Club~ St. Patrick's Day Cookies

It's time for the Secret Recipe Club reveal, and I am so excited! I was assigned a really great blog this month. It is called Art From My Table, and it is written by Chellie. She has posted such a wonderful array of so many different foods, that I had a difficult time deciding which recipe to choose. After a lot of internal debate, I chose her "Stained Glass Cookies", and I am so glad I did.  They were the perfect choice!
 Old Fashioned Sour Cream Cookies
printable recipe
1/2 cup shortening
1 cup Sugar
1 Egg
1 teaspoon Vanilla
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
2 1/2 cup Flour
1/2 cup Sour Cream
Apple Flavored Jolly Ranchers
(about 1 per cookie)
Preheat your oven to 400 degrees.
Unwrap your jolly rancher candies, place in a plastic
zipper or zip lock bag, and crush with a hammer, or
like I did, with the end of a big flashlight.
(I couldn't find the hammer) :)
Place your shortening, sugar, egg, and vanilla in your bowl.
Cream together.
In a separate bowl, mix together your salt, baking soda,
and flour. 
Add to the shortening mixture, alternating with the sour cream.
Start and end with the flour mix. Roll out your dough and cut out
your shamrocks. You may want to place the dough in the 
fridge for about an hour before cutting it out.
These are the cookie cutters I used. I cut out the large
shamrock, and moved the cutout to the baking sheet.
Then I cut out the small one.
Fill the open area of the shamrock with some of the 
crushed jolly rancher.
Bake for 7-8 minutes.
Cool on rack, allowing for the centers to harden.
Be careful, the centers are very hot!
Enjoy!

When Chellie posted this recipe, she designed it to be used
for Valentines Day. She originally posted it as a
decoder cookie, which I found adorable!
It is such a versatile cookie, it can be used for lots 
of holidays and celebrations, and the decoder idea could
 be used for so many different themes~I just love the idea!!

Thank you Chellie for making this so easy for me!
This is a great recipe, and one I will use over
and over again!




Monday, February 20, 2012

Secret Recipe Club~Apple Empanadas!

It's time for another Secret Recipe Club reveal. We took a little break in January, but we are back in full force this month, cooking and baking our way through the blogging world. For February, I was assigned  the blog, The Foodies at Work. This  blog is so unique, with the 2 girls who are the foodies, writing from two different cities. Melissa posts from Boston and Angela from New York City. This fantastic blog features original recipes, local food events, and restaurant reviews. Stop by their blog, and say hi! I made their Apples Empanadas a la mode today. They are just wonderful. They remind me of some wonderful commercial pies I used to eat when I was a little girl. The pies brought back warm memories for me!! Try these. You will love them!

Apple Empanadas a la Mode
4 tablespoon unsalted Butter
3 large Baking Apples
3 tablespoon Dark Brown Sugar
1 teaspoon Cinnamon
1 box frozen Puff Pastry, thawed(this takes about 40 minutes)
Flour, for dusting
Pinch Salt
Optional: 3 tablespoon Dark Rum
Preheat your oven to 400 degrees. Peel your apples.
Core your apples, and dice them into small bite sized pieces.
Melt the butter in a saucepan.
Once the butter is completely melted, add the apples
and stir them until they are soft. This does not take long.
Once the apples are soft, add your brown sugar,
cinnamon, salt, and rum, if you so desire. I omitted the rum.
Let this cook for 10 minutes, stirring often.
Once the 10 minutes are up, mush the apples with a fork
until it looks like lumpy applesauce.
During the 10 minutes, start to cut out your circles
from the puff pastry. Unfold the puff pastry. Use something 
that is 4-5 " in diameter to cut out your circles.You can see
that I used my funnel which was 4 1/2" wide. It worked great!
Using a paring knife or pastry wheel, cut out your circles.
There is 1 of the 4 circles I cut from 1 puff pastry sheet.
I made 1/2  of the recipe, 
so I only ended up with 4 empanadas.
Scoop 2 tablespoons of apple mixture onto each circle.
Fold each pastry circle in half. 
Pinch the ends closed.
Crimp the ends of the pastry with fork tines.
Pretty!
Take the 1 tablespoon of butter that you didn't use,
melt it, and gently spread it on the empanadas.
Poke a couple holes in the top of each pastry,
allowing it to vent while baking.
Bake for 15-20 minutes, or until they start to
turn light brown. 
Serve warm with a scoop of vanilla bean ice cream!
Enjoy!