Posts Tagged ‘green peppers’

Easy Corn Salsa & CW CorningWare Giveaway

This sweet and tangy corn salsa is as easy to make as it is to watch disappear. With sweet yellow corn, black beans, pimentos, and bell pepper, what’s not to love?

Easy Corn Salsa 1

If you’ve been paying attention, you may have spied the new CW bakeware by CorningWare in my posts this week. CW is a new line of bakeware from CorningWare that comes in an array of vibrant colors and sizes (purple, blue, green, yellow, and red & 3 quart, shallow 1.9 quart, 1.5 quart, and 20 oz.). What first excited me about this bakeware were the colors, especially the purple ;-). It didn’t hurt that they also net together for compact storage – something I battled with constantly in my apartment’s tiny kitchen.


I made a sausage and egg breakfast casserole in the blue 3 quart baker, an asparagus & wild rice casserole in the green 1.5 quart baker, and today I am sharing a recipe for an easy corn salsa displaying in the blue 1.5 quart and red 20 oz. bakers. Although this salsa does not require any oven-time, I wanted to show off that this bakeware is just as good at serving food as it is at baking. As for the salsa, the recipe is from my PhD advisor’s wife. Whenever she made it for any event and I would be found hovering over it. Under my watch, it disappeared as quickly as it was made.

What you would make in the CW bakeware? Tell me using the Rafflecopter widget at the bottom of this post and you will be entered to win your own set!

P.S. For those of you wondering, I qualified in the B1 group for pickleball. There are 5 groups starting with C, B2, B1, A2 and then A1 is the best. So I’m i the middle of the pack. I was told I could easily move up to A2 with just a little more practice. Maybe in another month if I’m still without a job…

Easy Corn Salsa 2

One year ago: Pear Yogurt Almond Cake with Cinnamon Brown Sugar Buttercream
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Sausage and Egg Breakfast Casserole

This hearty breakfast casserole is easy to prepare and will completely satisfy with sausage, eggs, cheese, bell peppers, and a crouton base.

Sausage and Egg Breakfast Casserole 2

My laptop computer has been on the fritz lately. More than half of the time it freezes up doing even the simplest tasks such as opening Word. (Imagine my annoyance trying to work on this post.) I’ve scanned, rescanned, and cleaned out some files but nothing has helped. Granted it is pushing 7 years old but it spent 2 of those years not connected to the internet. That had to save it a little bit right? Either way, I have a bad feeling it is on its last leg and have begun baking up all the important files. I don’t think I could handle a scare like that after my USB incident.

Anyway, I am sure what you are really interested in is this breakfast casserole. It has the works for making up my favorite kind of breakfast casserole: sausage, egg, cheese, and bell peppers. Be aware the you must prepare it the night before and takes about an hour to cook, which is unsuitable for most weekday breakfasts, but perfect for weekends, brunch or even breakfast for dinner!

Sausage and Egg Breakfast Casserole 1

Three years ago: Funfetti Cheesecake Pudding Dump Cake
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Leprechaun Pizza

If a leprechaun ordered a pizza, this is what it would look like. Green spinach crust, pesto, mozzarella, goat cheese, and four-leaf clover bell peppers.

Leprechaun Pizza 2

St. Patrick’s Day is a whirlwind of corned beef, rainbows, green food, and Guinness. This recipe is no exception from that list, with a green spinach pizza crust, topped with green basil pesto, mozzarella and goat cheese, followed by green and yellow bell peppers cut to look like four-leaf clovers. I actually tried to find green cheese but decided the white was a nice contrast for the appeal factor.

Using half the spinach pizza dough, this recipe makes one medium pizza. If you want to use it all, make a larger pizza or two medium ones but make sure to double your toppings. Or you could make dinner rolls with the other half. How about cheese stuffed spinach dinner rolls?

In other news my pizza stone and peel are just big enough to make a 13-inch pizza (therefore making this one medium pizza). Although I do have a 16-inch pizza pan, I am now in the market for a 16-inch or larger pizza stone and peel. Because pizza stones rock. If you don’t already own one I strongly suggest adding it to your wishlist. Assuming you like to make homemade pizza on a regular basis.

Leprechaun Pizza 1

One year ago: Kale Quiche
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Pickleball Chili

Awhile back I shared my dad’s chili which he and I have both entered into several chili cook-offs and either won or came in second place. For the a recent cook-off with his pickleball crew, he entered a slightly altered version and won again (and hence the name of this version)! He is a master of his recipes, even when it comes to making changes and improvements, and as a result I trust his recipes/modifications before all others. Yet he claims that I am the cook and he just follows recipes. Such modesty!

But anywho. My dad shared his newest chili recipe with me and I decided that the perfect time to make it was when my friends came to visit this past weekend. It helped that everyone was in a chili mood with fall all around us. So while lounging around and just spending quality time together on Saturday, this simmered away on the stove top until we couldn’t bear the teasing aromas any longer. Crammed around my dining room table, it pleased and satisfied everyone’s taste buds! A couple people added a little hot sauce to theirs but that’s to be expected as everyone has different spicy preferences.

It was so great to have 5 of my favorite people in town for the weekend and was very sad to see them all leave yesterday. We had crazy conversations and nerdy-intellectual conversations, played games, watched movies, ate and cooked a lot of great food, went out to Beale street and just did what friends do best. Now back to the stinky norm of living 8+ hours away from them. Beware Memphis friends, I may be extra needy this week.

Pickleball Chili

One year ago: Sweet Potato Pie Dip with Pie Crust Dippers

Three years ago: Devil’s Food Nutella Cake
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Pass the Cook Book Club: Debbie Lee’s Ginger Soy Beef with Chile-Tomatoes & Peppers

Ah it feels good to be back in the swing of this on the blog. Just in time to participate in this month’s Pass the Cook Book Club. Samantha of Little Ferraro Kitchen picked the cookbook Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends by Debbie Lee, for us to cook from this month. I went with the kebab recipe because even though the rest of the country is experiencing fall-like weather, it’s still short sleeve season here in Memphis.


The original recipe used larger chunks of steak and only tomatoes, but I prefer more veggies on my kebabs so I added green bell pepper and cut up the steak a little more to even out the ratio of meat to veggie pieces. There was no need to increase the amount of marinade or seasoning, because there was plenty to go around. Speaking of seasoning, these kebabs were the most flavorful I’ve ever had. I was actually a bit worried when I dumped the full tablespoon of chile powder that it would be too much but it wasn’t at all. It went really well with some brown rice with some extra marinade (not the portion that had the raw meat in it).

Ginger Soy Beef

One year ago: Crunchy Oven-Fried Ravioli

Two years ago: Pumpkin Nutella Mini Cheesecake Bites
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Scooter’s Spaghetti

The end of October is upon us folks. As much as I am disturbed by that fact, The Secret Recipe Club is here to save the day. This month I was assigned to Colie’s Kitchen. At first I really wanted to be a kid in the kitchen and make her Mall Style Pretzel Dogs, but I then found myself torn between the Gnocchi with Spicy Tomato and Wine Sauce and Scooter’s Spaghetti. I hope your powers of observation figured out which one won the battle. I mean come on, it has cream cheese in it which is like peanut butter in a dessert to me = weakness.

While making this I had the pasta boiling, the beef browning and the vegetables cooking in the microwave all at the same time. They all had about 5 minutes of time to get going, so I prepared as much as I could in advance and then threw it all together at once to cut down on time in the kitchen. I think everyone can appreciate a little less time spent cooking and more time enjoying your efforts afterwards.

Not to my surprise, the cream cheese mixture was my favorite part. It added such a creamy deliciousness that I could not stop eating it (and made me think about making lasagna with cream cheese instead of ricotta). The original recipe said it serves 10 but there’s no way that was happening for me. Maybe if you served it with a side salad or veggies. Or maybe I just have the appetite of a 16 year old boy.

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Stovetop Cajun Chicken Mac and Cheese

One cajun mac and cheese has been seen on here already, and despite being incredibly similar to the one today I had to post it as well because it was good enough to not care. Besides, this one is made with chicken instead of sausage!

Stovetop mac and cheese is my favorite kind because it is always extra creamy compared to the baked versions I have had. I once even made one so creamy it should’ve been illegal. But I do appreciate the crunchy tops they tend to get after being baked. I suppose a little trip under a broiler with a crumb topping would give me the best of both worlds, but that little idea will be saved for another day because it did not occur to me until just now while writing this post.

One year ago: Pumpkin Biscoff Cream Cheese Bread
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Lighter Pizza Dip

Hot pizza dip has been all over the place. Was it from anticipation of the Superbowl? If so, they totally got me because that’s exactly what I brought to the Superbowl viewing party I attended. Speaking of anticipating the Superbowl, I knew I would be piling up my plate with all kinds of things, and going for seconds, thirds, fourths… so I made this dip lighter! Totally counters the bacon wrapped stuffed jalapenos that Brandi made O:-).

I also used mini turkey pepperoni because they seemed much more suitable for a dip, being smaller and more scoopable. Although I have to admit, pictures I have seen of this dip on others’ blogs seem prettier with the bigger slices of pepperoni. Leave it to me to choose functionality over appearance. Good thing it still tasted great! Just like pizza, but with a creamy layer of goodness. Yes that would be the cream cheese mixture I am talking about. Cream cheese is, after all, one of my favorite ingredients.


Serves 8


6 oz. reduced fat cream cheese, room temperature

1/4 cup plain nonfat Greek yogurt

1 cup shredded part-skim mozzarella, divided

1 cup grated Parmesan cheese, divided

1 cup pizza sauce

2 oz. mini turkey pepperoni

2 Tbsp green bell pepper, diced

2 Tbsp chopped onion

2 Tbsp black olives, sliced

Italian seasoning (optional)


  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
  3. Spread mixture in the bottom of a 9 inch pie plate. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
  4. Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don’t end up with a greasy mess on top of your pizza dip.
  5. Sprinkle with remaining cheese, then top with green pepper, onion, pepperoni and olive slices. Sprinkle with Italian seasoning if using. Bake in preheated oven 20 minutes or until cheese is fully melted and bubbly.
  6. Serve hot with baguette slices, tortilla chips, bagel chips or Fritos scoops.

Source: Adapted from The Girl Who Ate Everything, Mother Thyme, and My Baking Addiction.

Lasagna Soup with Ricotta Bread

Lasagna is a great comfort food. But soup is my favorite comfort food right now, so why not combine the two? You should be able to figure out the answer to that judging by the title of this post you are reading, which is “yes, do it!” because the result is wonderful. I know it sounds weird at first because I thought the same thing. But I have been converted and am so glad that there are leftovers. And they are all mine – back off!

The ricotta-blob bread was my favorite part (thank you Stephanie for introducing the term ricotta-blob into my food vocabulary). The ricotta brought the entire lasagna-feel of the soup together. And I loved letting it soak up some of the soup juices. MMmm juices.

One year ago: Pumpkin Pancakes


Serves 8


2 tsp olive oil

1 lb Italian turkey sausage, casings removed

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1-32 oz container reduced sodium chicken broth

1-15 oz can tomato sauce

1-14.5 oz can petite diced tomatoes

1/2 tsp salt

1/4 tsp crushed red pepper

4 oz whole wheat pasta

1/2 cup chopped fresh basil

1/2 cup + 3 Tbsp grated Parmesan cheese, divided

1 cup shredded mozzarella cheese, divided (plus more for topping)

1/2 cup lowfat ricotta

1 loaf multi-grain French bread, sliced 1/2″ thick


  1. Preheat oven to 400 degrees.
  2. In a small bowl, mix together 1/2 cup each of Parmesan, mozzarella and ricotta, set aside.
  3. Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
  4. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 8-10 minutes. Remove from the heat; stir in remaining 1/2 cup mozzarella, basil, and the 3 tablespoons Parmesan.
  5. While the pasta cooks, spread a tablespoon of the cheese mixture onto each bread slice. Place on cookie sheet and bake for 10 minutes or until cheese is golden and bread edges are crunchy. Sprinkle more Mozzarella on top of the soup and serve with ricotta-blob bread.

Source: Soup adapted slightly from The Deen Brothers, ricotta-blob mixture adapted from A Farm Girls Dabbles, discovered on Steph’s Bite by Bite.

Ron’s Chili

Last week I came down with a pretty nasty cold. But since my cat is not much of a cook, I had to make myself some soup – or chili rather. This recipe is my dad’s so it was the closest thing to having someone else cook for me as I could get without leaving my apartment.

This chili actually recently won best chili in a contest my dad entered in their community. No wonder, when we used to live in Texas he was on a chili team! The only thing I changed was using hot chili beans instead of mild.

Most of the time I double this recipe. In which case I sometimes use half chuck steak and half ground beef, and one can hot beans and one can mild (and yes I actually did double it this time but am posting the undoubled version). As an added bonus, I also whipped up my mom’s jalapeno cornbread which I will be sharing with you tomorrow!

One year ago: Oven-Fried Onion Rings


Serves 4-6


1 medium onion, chopped

2 Tbsp olive oil

1 lb. beef chuck steak, cut into bite-sized pieces (may substitute with ground beef)

1-15 oz. can tomato sauce

1-6 oz. can tomato paste

1-10.75 oz. can condensed tomato soup

3/4 cup water

6 oz. beer (half a bottle)

1 Tbsp chili powder

1 tsp salt

1/4 tsp cayenne pepper

1 tsp Tabasco hot sauce (optional)

1-15 oz. can hot Mexican chili beans

1 medium green bell pepper, chopped

1/2 cup shredded cheddar cheese, plus more for topping


  1. In a large pot over medium heat, cook onion in olive oil until tender. Add meat and brown until only a little pink remains.
  2. Add sauce, paste, soup, water, beer, and seasonings. Thoroughly mix and reduce heat to medium-low. Simmer uncovered until thick, about 2 hours, or until the meat is very tender.
  3. Stir in the beans, pepper and cheese. Simmer for another 15 minutes and then serve immediately with additional cheese on top, and with either crackers or corn bread.

Source: My dad

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