Stuffed Hot Peppers

This is a recipe from B’s Mom. We use her homemade salsa when we make this, and if we’re lucky, her homegrown hot peppers, too (though these are store bought). The only change we make to the original recipe is to use ground white meat turkey instead of ground beef. This meal is super spicy, crunchy, cheesy….and is great served with tortilla chips and guacamole.

Stuffed Hot Peppers
Source: B’s Mom

1/2 lb ground white meat turkey
10 anaheim hot peppers
1 packet of taco seasoning, or an equal amount of homemade
3/4 cup of tomato based salsa, more or less to preference
Cheddar cheese, freshly shredded (we used extra extra sharp this time….though I’d buy extra, extra, extra, extra sharp if I could find it)

1. Slice the tops from the peppers, then slice the peppers in half lengthwise and remove the seeds. Place the peppers skin-side down in a baking dish.

2. Crumble the ground turkey in a saute pan and cook until cooked through. Add taco seasoning and water according to package directions.

3. Fill each pepper with ground turkey, then top with salsa.

4. Cover with foil and bake in a 350 degree oven for 20 minutes.

5. Remove the peppers from the oven and sprinkle each with cheddar cheese. Return to the oven for five minutes or until the cheese is melted.

6. Serve with tortilla chips and guacamole.

Smothered Pork Chops

I’ve been meaning to try this recipe for ages, but I never had buttermilk in the house. I finally made it a point to buy some buttermilk this week, and I’m glad that I did. This recipe is really hearty, flavorful, and spicy. More of a fall/winter type comfort dish, but delicious just the same. Now what to do with the rest of the buttermilk…..?

Smothered Pork Chops
Source: Food Network: Tyler Florence’s Smothered Pork Chops

I made a change or two to the recipe, and I reduced the portions to serve two using much thinner pork chops. Here’s the recipe as I used it. Next time, I’ll decrease the cayenne just a bit. The flavor was awesome, but the heat was a touch overpowering.

1/4 cup whole wheat flour
1/2 tablespoon onion powder 
1/2 tablespoon garlic powder 
1/4 teaspoon cayenne 
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper 
2 thin cut, boneless pork chops, fat removed
Extra virgin olive oil 
1/2 cup chicken broth
1/3 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

1. Pour the flour, onion powder, garlic powder, cayenne, salt, and pepper in a bowl and mix. Dredge the pork chops in the mixture and reserve the extra.

2. Heat a saute pan over medium heat and coat with oil. When the oil is hot, saute the pork chops on each side until golden brown and cooked through. Remove the pork chops from the pan.

3. Add a good portion of the seasoned flour to the pan drippings. Mix the flour into the oil, and then pour in the chicken broth. Whisk the liquid and let it cook down for 5 minutes to reduce. Stir in the buttermilk and simmer to thicken and make a creamy gravy. Return the pork chops to the pan, coating them in the gravy.

4. Season with salt and pepper and garnish with chopped parsley before serving.

Falafel Pitas

I love trying new foods, and it turns out that I really love falafel. I’ve made these falafel pitas a couple of times, now, and they are really fresh and rich with spices. A great new summer meal that B and I both look forward to.

Falafel Pitas
Source: Culinary in the Country

The first time making this recipe, I made it exactly as written. This time, I switched it up a bit and have provided the recipe below with my changes.

1 can of chickpeas
1/2 vidalia onion
1/4 cup fresh parsley
1 tsp baking powder
1 tsp coriander
1 tsp cumin
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp black pepper
1/4 tsp red pepper
1 whole wheat pita, torn into chunks
2 garlic cloves
1 egg
Extra virgin olive oil

1. Rinse the chickpeas and place in a food processor with the rest of the ingredients (except for the egg). Process until finely chopped.

2. Scoop the mixture into a bowl, add the egg, and stir to combine. Form into small, 1/2 inch patties (I was able to make ten).

3. Heat a nonstick pan or griddle and add about a tablespoon of olive oil. Saute the falafel on each side until brown and crispy.

4. Serve in whole wheat pitas with cucumber relish and goat cheese sauce (recipes follow).

Cucumber Relish
1 roma tomato, finely diced
1/3 cup cucumber, finely diced
1 handful of parsley, finely chopped
The juice from 1/2 a lemon

1. Combine all ingredients and chill before serving.

Goat Cheese Sauce
1 six ounce container of Greek yogurt
2 ounces goat cheese
1 garlic clove, minced
Salt
A few sprigs of parsley, finely chopped

1. Whish together until smooth. I served mine on the side.

Cucumber Salad

When I was a kid, I remember my Mom and Dad putting sliced cucumbers in a bowl with salt, pepper, and big slices of onions, then soaking them in vinegar in the refrigerator. I LOVED those super cold and crisp vinegar cucumbers, but until recently I forgot all about them. This recipe is similar, with a great sour taste from the vinegar and some sweetness, too, with the sugar and vidalia onion. Very healthy and very summer.

Cucumber Salad
Source: Adapted from my parents’ recipe and Ellie Krieger’s recipe for cucumber salad

1 cucumber, sliced as thinly as possible
1/2 vidalia onion, finely chopped
Dried dill
Salt and pepper
Sugar
White wine vinegar

1. Place the cucumber and the onion in a bowl and sprinkle with dill, salt, and pepper (to taste). Sprinkle with a pinch of sugar.

2. Coat the salad in white wine vinegar, to preference. I like a lot, and I usually pour until the vinegar just barely begins to pool on the bottom of the dish after mixing.

3. Chill in the refrigerator before serving.

Chilli Beef

We both LOVE cilantro. Love it. And this dish uses a lot of it. Well, our version does, anyway….it’s the best part. This is a really great stirfry that can also be made with pork or chicken, but we’ve found that we like the chilli beef version the best. B made this one for us all by himself….doesn’t it look great?

Chilli Beef Stirfry
Source: Adapted from The Essential Wok Cookbook
*We didn’t have kecap manis, sambal oelek, or palm sugar, as the original recipe calls for, so we substituted soy sauce, chilli paste, and granulated sugar.

1/4 cup soy sauce
2 1/2 teaspoons chilli paste
2 cloves of garlic, crushed
1/2 teaspoon ground coriander
1 T sugar
1 tsp sesame oil
I package of thinly sliced beef fillet
Peanut oil
Chopped peanuts
Chopped cilantro
White rice

1. Combine the soy sauce, chilli paste, garlic, ground coriander, sugar, sesame oil, and two tablespoons of water in a bowl. Add the beef, toss, and cover with plastic wrap. Marinate in the fridge for half an hour.

2. Cook one cup of white rice according to package instructions.

2. Heat a wok over very high heat. Add the peanut oil and swirl to coat. Add the meat in batches and cook each batch 2-3 minutes, or until browned.

3. Serve the beef over white rice, sprinkled with chopped peanuts and cilantro.

Grilled Swordfish Taco Salads

I love tacos, and I love thinking of new ways to make them. A couple of my favorites are cilantro marinated tilapia tacos and chickpea/guacamole tacos…but more about those later. These swordfish taco salads were pretty tasty, too. B grilled the fish until it had a nice crust, and with the veggies and lime juice, it was a nice and refreshing summer meal.

Grilled Swordfish Taco Salads
Source: Original Recipe

2 swordfish steaks
Cumin
Paprika
Salt and Pepper
2 small limes
Tomatoes, chopped
Onion, finely chopped
Red pepper, chopped
Freshly shredded cheeses (I used cheddar and chihuahua)
Unsalted tortilla chips

1. Rub the swordfish steaks with cumin, paprika, salt, and pepper. Squeeze the juice from half of a lime over the swordfish. Grill until cooked through and browned.

2. Shred the swordfish and serve over crushed tortilla chips with vegetables and cheeses, with the juice from 1-2 lime wedges squeezed over top.

Grilled Salmon with Puff Pastry

This is one of B’s favorite dinners. And it’s a great summer meal. Tonight, B grilled the salmon and I poured the crushed almonds over the top, rather than cooking both in the oven. I have to say that this was the best version we’ve had…the grilled flavor of the fish made the dish so much better. Mmm.

 

Salmon with Puff Pastry
Source: Everyday Italian with Giada De Laurentiis

Here’s the recipe adjusted to how we made it:

2 pieces of puff pastry, each cut to be slightly smaller than the pieces of salmon
2 (4 to 6-ounce) pieces of salmon
2 T pesto (recipe follows)
4-6 slices of tomato
A handful of chopped almonds
Extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees F.

2. Place the 2 pieces of puff pastry on a foil-lined baking sheet that has been brushed with extra virgin olive oil. Cook for ten minutes. Meanwhile, brush the salmon with extra virgin olive oil and sprinkle with salt and pepper. Grill the salmon for 8-10 minutes.

3. To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto, and top the pesto with 2 slices of tomatoes. Top the tomatoes with the salmon and sprinkle with chopped almonds.

Pesto
Source: Better Homes and Gardens Biggest Book of Italian Recipes
*Makes about 3/4 cup
1/3 cup extra virgin olive oil
2 cups firmly packed fresh basil leaves
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
Salt and pepper

1. In a food processor or a blender, combine all of the ingredients. Cover and process or blend until nearly smooth, stopping and scraping the sides as necessary. If necessary, add additional olive oil to thin the pesto.

*I freeze the extra pesto in tablespoon portions in an ice cube tray. When the pesto is frozen, I transfer it to plastic baggies, leaving me with 1 tablespoon portions to use when I need them.

Almond Fudge Brownie Cake

B isn’t a huge cake person, but he loves brownies and he loves almonds. Last year, I decided to take a brownie recipe and turn it into a cake for his birthday. He loved it. As for me, I’m not one of those people who can say, “Oh wow, this dessert is way too rich.” I don’t even understand what that means. I’m one of those people who can polish off my own piece and finish the rest of yours, too. A dessert has to be really, REALLY rich for me to even be satisfied and consider it worthy of the calories. This recipe was perfect. And my mom’s chocolate frosting is the best.

Almond Fudge Brownie Cake
Source: Adapted from Gillian’s Goodies
http://gscookingblog.blogspot.com/2007/08/amaretto-brownies-take-ii.html

Here’s the brownie recipe that I adapted to turn into a cake. I made two batches of this recipe and cooked each batch in a round cake pan.

2 oz. unsweetened chocolate
1/2 cup (1 stick) unsalted butter
1 cup sugar
1/4 cup almond paste
1 tsp. vanilla extract
2 eggs
2 tsp. almond extract
1/2 tsp. salt
1/2 tsp. baking powder
2/3 cup all-purpose flour

1. Preheat the oven to 350. Grease a round cake pan.<span style=”font-family:verdana;”

2. In a saucepan, melt the butter, chocolate, and almond paste over low heat, stirring constantly. Remove from the heat and cool slightly.

3. Blend in the sugar, vanilla, and almond extract. Beat in the eggs one at a time. Stir in the salt, baking powder, and flour.

4. Pour into the cake pan and bake for 20-25 minutes until the brownies are set in the center (test with a toothpick). Allow to sit for a few minutes and then remove from the pan, allowing to cool on a metal baking rack.

5. Place the first layer of brownies onto a cake plate and frost the top (chocolate buttercream recipe follows). Place the second layer of brownies on top of the first and frost the top and sides of the cake. Decorate as desired.

Mom’s Chocolate Buttercream Frosting
Source: My Mom

3/4 stick of butter
Almost a box of powdered sugar (leaving some extra)
1/3 cup of milk, as needed
6 T cocoa
1 tsp vanilla 

1. Mix all ingredients. Add the milk last, pouring it in as needed until the desired consistency is reached. If the frosting comes out to thin, add the extra powdered sugar.

2. Try not to eat all of the frosting straight from the bowl.

Strawberry Banana Smoothie Cocktail

Strawberries, bananas, rum, vodka, tequila….delicious and nutritious, right? B’s the bartender at our house, and he mixed up this recipe for us. It was very tasty and refreshing, and don’t you love the color?

 

Strawberry Banana Smoothie Cocktail
Source: Original Recipe

2 medium bananas, chopped
3/4 quart of strawberries
3 shots of rum
3 shots of tequila
2 shots of vodka
1-2 trays of ice, depending on desired consistency

1. Place all ingredients in a blender, blend, and enjoy.

Shrimp and Goat Cheese Risotto

Risotto is one of my favorite meals. And goat cheese just may be my favorite food. This dish is wonderful. Creamy and cheesy, of course, and the shrimp adds a great, fresh seafood flavor. Yum.

Shrimp and Goat Cheese Risotto
Source: Adapted from Good Eats N’ Sweet Treats
http://good-eats-n-sweet-treats.blogspot.com/2008/02/shrimp-and-goat-cheese-risotto.html

Here’s the recipe with the changes we made:

1 quart of chicken stock
3/4 lb jumbo shrimp, tails removed
Extra virgin olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 cup arborio rice
1/3 cup soft goat cheese
2 T parmesan cheese
Salt and pepper

1. In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover, and simmer over moderate heat until just cooked, about 2 minutes. With a slotted spoon, immediately transfer the shrimp to a colander and run under cold water to cool. Cover the stock and keep it at a simmer.

2. In a saute pan, add a bit of olive oil. Add the onion and cook over low heat, stirring, until softened. Add the garlic and cook for 1 minute longer. Add the rice and cook over moderate heat, stirring, until it is coated with oil and starting to brown. 

3. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total.

4.Remove the risotto from the heat and stir in the shrimp, basil, goat cheese, and parmesan. Season the risotto with salt and pepper and serve.