Mexican Stuffed Peppers

The days are longer, the weather is warmer and no one wants to spend a lot of time in the kitchen this time of year. It must be summer. Even though I don't want to be in the kitchen for hours, we still need to eat, so my crock pot keeps a spot on the counter even through the summer. It's perfect for creating excellent dinners without heating up the kitchen or keeping me away from the summer fun. So I'm thrilled to have this recipe for stuffed peppers with a Mexican twist to cook right in the crock pot. They are delicious, filling and super easy to make. Mexican flavors are always a win in our house and these peppers definitely make us happy. Enchilada sauce, seasoned rice and diced tomatoes with green chiles and more get added to ground beef for a delicious filling to these tender pepper just bursting with flavor. This is one of those recipes that makes me so excited to be part of Secret Recipe Club!

Korean Beef

I'm embarrassed that I've been absent for this long. I've been cooking, but the new job has taken some getting used to in terms of setting our routine (but it's great!) and of course my new little kitchen helper is still figuring out all the tools and how they work. But at 5 months old, he has a lot more to learn, not the least of which is don't put all the tools in your mouth. I've got a backlog of birthday baking to share with you, a few more tasty quick breads and some other goodies I'd like to get to you before this time next month. Because I while I super excited that today is Secret Recipe Club reveal day, I'm disappointed that the last time I posted something delicious was for last month's Secret Recipe Club. But we all hit these ruts and I'm thrilled with this recipe and the nudge to get back in gear with posting. We've actually had this a few times already because it's super easy to make during the week after work and daycare, between feeding the little guy and getting him ready for bed. Plus it tastes awesome. I love my crock pot Beef and Broccoli, but this stove top Korean Beef is equally delicious with a slight twist in the flavor, texture and presentation. I've never been to a Korean restaurant, so I can't vouch for authenticity. Authentic or not, it's still delicious and is definitely in our rotation. The first time I made this, I didn't have any broccoli, so I substituted green beans and it was equally good. thank goodness for Secret Recipe Club for helping me get back on track and find this awesome recipe.

Chicken Broccoli Rice Casserole

The last few weeks have been busy--lots of busy evenings, traffic was a bear getting home on many nights and sometimes I just wasn't interested in making dinner. Of course we still needed to eat, so I looked for some quick but also delicious dinners that I could make in a hurry. This casserole, filled with chunks of juicy chicken, lots of broccoli and a cheesy sauce all over a layer of fluffy rice, fits the bill perfectly. Plus it when from fridge to table in less than a half hour--exactly the kind of tasty and easy meal I've needed lately. Dave and I both had two servings (it was also a hungry night) and then I stole the leftovers for lunch the next day--perfect and kept me filled throughout the afternoon. If anything about this dish appeals to you, it absolutely needs to be made in your kitchen.

 

 

Mushroom Parmesan Rice

Confession: I struggle with side dishes. I don't know why. Sometimes it's just hard to know what will be good with the main dish. Or I don't want potatoes again. Or something that will take longer than the entree to make. Yeah, we have chips and salsa a lot as a side dish. So when I do find something that is delicious, easy and quick to make, I jump on it and add it to the side dish repertoire. Like this mushroom Parmesan rice. It fit two criteria--a quick side dish and it used up the overabundance of sliced mushrooms residing in the fridge. Total win. Oh, and it tastes good. Yes, because that's always a requirement. Simple rice, lightly flavored with a nice veggie bonus. This will be the perfect accompaniment for grill season.

Green Rice

Happy Cinco de Mayo! Time to get your fajitas and margaritas on. And for the side, how about a serving of green rice for some color and fun flavor? Spinach, cilantro, and a jalapeno add flavor and color to this dish and I really like the inclusion of corn for a change in texture. This rice is simple, delicious and adds a nice change to the traditional beans and rice you're probably used to with your Cinco de Mayo celebrations.

Cheddar Broccoli Rice Cups

When I was single, living alone, and not interested in cooking for one, I used to grab those packaged rice mixes and basically eat the whole thing for dinner. Hey, I didn't say it was healthy. The broccoli and cheese was my favorite. Knowing that they aren't really that good for you, it's literally been years since I've had them and it never occurred to me that I could make a delicious broccoli and cheese studded rice dish from more fresh ingredients. I know, a lot of things go right past me. So when I saw these rice cups, the light dawned on me and into the kitchen I went. Plus, made up in individual portions, I am able to freeze off the extras and pull them out for a quick side dish with a weeknight meal. I already know these are going to be a big hit this summer with grill season. Each cup is loaded with cheese and broccoli for a perfectly delicious rice side in the right portion.

Chicken Fried Rice

Homemade take-out time! And I promise, with a little prep you can have this from fridge to table is about 15 minutes--faster than calling for take out and running to pick it up. Loaded with veggies and flavor, this is a simple dish that's sure to please. We get take nearly every time we order from the local Chinese restaurant, but I think we might have found a replacement. Make your rice a day or so before to chill and toss the chicken in the crock pot early in the day or in advance and this dish practically puts itself together. The key flavor comes from the sesame oil, which is now a pantry staple in our house (hello, beef with broccoli). Add in more veggies or swap in your favorites, use white or brown rice, even substitute pork if you have it on hand. This is an easy, customizable, super quick dinner that will have you tossing the take out menu in the trash.

Stuffed Pepper Soup

So we started January with a deep freeze, then last week we had a January thaw, and this week we're expected to dip down to frigid temperatures again. Guess it must be time for soup! We really enjoy stuffed peppers, but they do require some planning ahead, so when I found this soup recipe comprised of all the yummy parts of stuffed peppers, but deconstructed and quick to come together, I had to give it a try. This soup is delicious, hearty and flavorful. In about 45 minutes I had a tasty soup with beef, rice and lots of veggies that I served with crusty bread for a perfect meal on a cold night. Leftovers are perfect, to the point that Dave and I may have clamored to beat each other to claim them.

Spanish Chicken and Rice

One pot meals at like heaven for weeknight dinners. Less stuff to clean up and easy to just throw everything together, layering in the flavors for a delicious, hearty meal. And this Spanish Chicken and Rice is one amazing dinner. Chicken and chourico get amped up with garlic, onions, peppers and seasoning, then cook with rice for a lot of flavor and a filling meal that gets done in less than an hour and is perfect for a cold winter evening. We all loved this dish and it will definitely be in my dinner rotation. It's definitely a full meal, but we added bread and a salad for a more rounded dinner.

Vegetarian Black Beans and Rice

I can think of all kinds of meals for which this black beans and rice dish would make the perfect side, but my favorite way to have it has actually been for lunch with a green salad.  It's filling but still has light, fresh flavors that keep me going through the afternoon.  Dave surprised me by really enjoying this as well, and he's figured out that wrapping some of this in a tortilla with a little taco sauce or salsa makes a perfect and quick burrito.  There is a bit of sweetness from the tomatoes and a gentle heat from the diced chilies, plus lots of flavor from cilantro, cumin, onion and garlic. Definitely yummy and healthy never hurt anyone.

Cheesy Zucchini Rice

Finally, I've come across a zucchini recipe that Dave will eat!  And the zucchini can be replaced with other squash like summer squash or even delicata, so just use what you have on hand this late in the season.  This yummy rice is cheesy and full of flavor with a great texture.  Plus it's easy to make.  I've toasted rice before when I made this Mexican rice and it really brings out a difference flavor in the rice and I think it helps absorb the liquid better to create a fluffy rice that blends well with the added squash and cheese.  I'm so glad I stumbled across this dish.  I've made it three times and am thrilled that Dave likes it so much.  At last, he's a believer in zucchini!

Honey Chicken with Pak Choy

Again, we picked up our CSA box and I was faced with something I'd never had before.  Four small bunches of baby pak choy.  Not sure what to do with it, I did a little internet searching and I'm so glad that I gave this veggie it's due.  This dish was excellent and the addition of these greens really heighten the lightness and beautiful flavors.  A little sweet from the honey, a touch of citrus from the orange juice and zest, but mostly just a delicious, filling meal without a heavy feeling afterward.  These are all rather mild flavors but combined for a delicious honey-orange kicked up stir fry.  Even with three parts (chicken, pak choy and rice), I made this dish quickly after work one night.  Now I'm looking forward to more pak choy from the farm, since this is a great dish I definitely want to make again. 

Grandma's Stuffed Cabbage Rolls (Polish Holubki)

Growing up, Mom or Grandma made stuffed cabbage rolls on a regular enough basis that they became synonymous with family gatherings.  But as a child I didn't really like the cabbage so I'd beg Mom to make just the stuffed part, or ask at the dinner table if I could unwrap it and just eat the insides.  It wasn't until I was an adult and really enjoyed the whole stuffed cabbage that I realized I'd only wanted meatballs.  But now I think, why have just a meatball when you can wrap it in cabbage, cook it in tomato sauce and get something so deliciously amazing.  The cabbage is perfectly steamed and flavors the meat, which is tender and full of texture and seasoning.  Cooked low and slow in a simple tomato sauce bath, these stuffed cabbages are not only comfort food for me, but are a huge hit with everyone in my family.  Of course, this is the same family that instead of eating leftover turkey on black Friday, we do a whole huge meal of stuffed cabbages and perogies, so we might be a little biased.

Stuffed Pepper Casserole

Dave and I both like stuffed peppers.  I usually make them in the crock pot, stuffing each individual pepper with a tasty, flavorful filling.  But inevitably when we sit down to eat them, the first thing both of us does is to cut it up into a big pile so each bite includes a hearty scoop of filling and a big chunk of pepper.  Kind of defeats the purpose of stuffing each of those peppers.  Enter this casserole.  The peppers are already cut up for you and the whole thing cooks together, covered in a generous helping of melted cheese and purely delicious.  It's a new twist on comfort food both warm and hearty and perfectly seasoned.  The peppers soften perfectly, the beef and rice provide great texture and flavor, and the sauce brings it together to make a great casserole to feed a small crowd.

Mexican Rice

Need a side dish to go with those tacos from last week?  Man, is this stuff good. It's not quite as perfect as the stuff we get at our favorite Mexican restaurant, but it's the closest I've come at home. The rice is a little sticky with lots of flavor thanks to onion, salsa and vegetable broth.  Toasting or sauteing the rice before adding the other ingredients opens up the flavor and I think it made a different in the texture.  A very quick dish to prepare, this a wonderful side to any Mexican dinner or when you just want to add a pop of flavor when you'd normally serve plain rice.  I have a hard time thinking of and following through with actually making them.  So that's why this week I'm bringing you a week's worth of side dishes to help you plan a complete meal, not just main dishes.

Pork Burritos

Did you make pork for dinner last night as a nod for good luck in the New Year?  Maybe you roasted up a big beautiful pork loin.  Or maybe you went simple and fun and tried the Crock Pot Pulled Pork I posted last week.  Either way, I'll bet you have leftovers.  And here I am to share a new way to enjoy those leftovers so you don't feel like you're eating that same thing.  Shred it and wrap it up in a tortilla with rice, beans, cheese and veggies for a simple but delicious burrito that will have everyone in your house asking for more leftovers.  Great flavor, lots of different stuff to make this rival the restaurant burritos.  Even Dave said it was on par with some of his favorites from college.