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.

Leek & Potato Soup

When Dave and I went to Ireland, one of my favorite meals included a delicious bowl of leek and potato soup. It was fresh, creamy and the perfect consistency. Ever since I've wanted to make a version at home and I've finally gotten around to it. And the timing is great for a beautiful and healthy green dish for St. Patrick's Day next week. This soup is simple to make and has very few ingredients but tons of flavor. I love the flavor leeks give to dishes, so a soup that celebrates the leek itself makes me very happy. This soup seems fancy but uses just a few ingredients and is ready in less than 30 minutes.

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.

Guinness Irish Stew

Are you noticing a theme yet? There are alternatives to corned beef and cabbage if you'd like to make an Irish dinner in honor of St. Patrick's Day coming up. This is the good stuff I made to go with the brown bread I shared on Monday. Loaded with yummy beef, lots of veggies, barley and seasoning, plus a Guinness kicker for extra flavor, this is a wonderful meal. Oh, did I forget to say it was a crock pot meal? Because yes, it's as easy as dump, mix, turn on and eat. My favorite kind of meal. This stew is definitely hearty and will warm you up, so if like me you're still stuck underneath a polar ice cap (or have so much snow in your yard that it's now insulated itself and is giving off cold air of it's own causing you to wonder if you might see the grass by May) then this is the dish for you. I love everything about it. The Guinness is definitely there, but in a mild behind the scenes flavor kind of way.

Cranberry Coleslaw

This is a fantastic and colorful twist on coleslaw. I actually made it for Thanksgiving and then made it again shortly thereafter because it tasted so good. This is definitely in my side dish rotation, with lots of freshness from the cabbage, carrot and onion, a crunch from the sunflower seeds, sweetness from dried cranberries, and a light dressing combining cider vinegar and a bit of mayo to bring it all together. This pretty dish was perfect for the holidays, but is also a great way to bring some color and flavor into the dreary winter days.

Broccoli Parmesan

This is by far one of my favorite "fancy" ways to prepare broccoli.  Now, Dave and I love broccoli and will have it just steamed, maybe with a little salt and butter, but even just plain is great for us.  But toss a creamy cheese sauce on top and broil it for a bit of crispy gooeyness and I'm sold.  I love everything about this broccoli and made it for the very first Thanksgiving we hosted. I really should make it more often, because it's simple and can easily be added to a weeknight meal.

Butternut Squash Parmesan

Butternut squash is one of those perfect squashes that so easy to prepare in a bunch of different ways.  Since it's easy to peel and relatively easy to cut (compared to other squash), it lends itself to being treated like a potato instead of like other squashes that basically only want to be roasted with the rind on (I'm looking at you acorn squash).  So this version of butternut squash laden with garlic and Parmesan cheese makes an excellent side dish for Thanksgiving.  The squash bakes up flavorful and soft while the topping gets nice and crunchy.  Plus it's a rather light way to prepare squash so you can load up on this and still have room for pumpkin pie.

Skinny Coleslaw

Summer time means cookouts, gatherings and making things easy and delicious.  We hosted a bunch of friends for fun evening last weekend and picked up takeout from a local restaurant that makes crazy good BBQ.  Needing a healthy side, coleslaw was the clear choice for a veggie, but I didn't want a typically heavy on the mayo version.  Plus Dave is super picky about his coleslaw.  This one was a definite win.  Lots of crunch from cabbage and carrots, but a light and tangy dressing that hit all the right notes.  This coleslaw is perfect for summer and I'll definitely be making it again for our summer parties and pot lucks.

Individual Shitake Mushroom & Cheese Frittatas

While not a traditional muffin, I love little individual frittatas, or egg muffins as they are sometimes known.  Excellent for a brunch buffet or perfect for making as a batch and saving for a week's worth of healthy breakfasts, these little frittatas are delicious and different.  I usually make them simple with ham and cheese, but when my CSA handed me shitake mushrooms, this version took place, offering a substantial, almost beefy flavor that paired really well with the eggs and ricotta cheese and were a big hit at a muffin brunch I hosted for friends.

Roasted Beet Hummus

Dave and I get a winter CSA (Community Supported Agriculture) box from a local farm (Springdell Farms in Littleton, MA), and it's been a really cool way to force myself to try things I wouldn't normally pick up at the farm stand and make something new and different.  So when our box came with a few beets, I knew I'd have a challenge ahead.  Never having enjoyed a beet before, I was at a loss because I really wanted to make something I would enjoy. And I really enjoy this hummus.  It's not super beet flavored, so it's a good introduction for those of you (like me) who aren't sure you'll fall in love with the beet.  The slightly nutty flavor of hummus gets enhanced from the roasted beets in a sweet, but subtle way.  Plus it makes a ton, so you can share with your friends and neighbors, (or in my case, a coworker).  I love the beautiful color and this hummus was a perfect match with some whole wheat crackers.  With that pretty pink hue, maybe this would make a nice appetizer for tomorrow's Valentine's dinner?

Double Chocolate Zucchini Bread

Ok, so I've got one last zucchini treat up my sleeve for the season.  Maybe you still have some squash lingering in the garden or saw them at the farm stand.  Or maybe you took my advice and shredded, drained and froze it so that you can enjoy more zucchini treats between now and next summer.  No matter how you get your hands on some zucchini, you'll be glad you did when you bake up this tasty bread.  A double dose of chocolate makes this bread so rich and delicious, you'll forget about the extra fiber from the added veggies.  And the zucchini adds moisture so this bread has a perfect crumb and makes a delicious treat for breakfast or a snack.  Chocolate chips strewn throughout provide sweet bursts of flavor, still a little melty if you want to indulge before it's cooled completely.

Sausage Stuffed Zucchini Boats

As the zucchini harvest slows and these last few days of summer make you want to spend more time savoring the fun of summer rather than cooking up elaborate meals, this recipe will be a special treat before we switch into fall-mode with back to school, activities and cooler weather.  There is a lot of flexibility in the flavor of these zucchini boats, depending on what kind of sausage you use.  Of course, Italian sausage would be fine, but to lighten them up, use a chicken sausage which can come in a variety of flavors.  The tomato, basil, and mozzarella chicken sausage from Casual Gourmet that I used was delicious and played well with the rest of the veggies and added cheese.  As a full meal or just a side dish, these zucchini boats are delicious and easy.

Last month a friend shared a link to this Skinny Taste recipe for another friend, Erica.  After Erica comment how good these were, I jumped on board to try them myself.  I used my own marinara sauce, but you could use jarred or your own version.  And I had some huge zucchini (one green and one yellow), so I only needed two of them to get to 31 ounces, which was fine because that made four boats that I was serving as the main meal for dinner. (Yeah, Dave had pizza.  Sigh.)  Gina at Skinny Taste recommends cutting the sausage out of the casing, and then crumbling and cooking it.  I couldn't separate the casing, so I just diced my sausage and it was fine.  I also cooked the veggies with the sausage, rather than removing the sausage from the pan.  These were pretty easy to put together and the stuffing cooked up quick, although the cheese in my sausage just melted and cooked out, so it created more of a sauce than another flavor of sausage might.  But since the boats are topped with additional cheese anyway, it was no big deal.  Leftovers were still delicious, so you can make this one night and enjoy another lingering summer evening dinner later.

Zucchini Tots

These might be a perfect way to help you get your little ones (or big one, in my case) to eat zucchini.  All shredded up, seasoned, mixed with cheese and baked in a mini muffin cup!  Dave was quite skeptical at first, but he surprised me by eating a few of them.  Maybe I've finally found a way for him to like zucchini?  They probably could be a little crisper, but overall they are a tasty savory bite that has the slightest sweetness from the zucchini itself.  Perfect finger food for little hands or a unique potential appetizer, you may find yourself making these a few times with your zucchini abundance.

This recipe comes from Skinny Taste and I actually doubled it to have enough for everyone. And it was a good thing because between the four of us, we nearly ate them all.  It's an easy recipe and adaptable if you'd like to alter the flavor by adding in different herbs or even a little spicy kick.  I definitely think I'd bake them a little longer next time to get a more crispy edge, but regardless, they are tasty and fun.