Posts Tagged ‘yellow bell pepper’

Mesquite Chicken Sausage and Pepper Pizza

Pizza night is here! But this isn’t your everyday sausage and bell pepper pizza. Featuring subtle enhancements such as mesquite flour, balsamic, and oregano.

Mesquite Chicken Sausage and Pepper Pizza 2
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Baked Chicken Fajitas

Trade in taco night for fajita night with these easy baked chicken fajitas. Served with your favorite toppings and wrapped in warm flour tortillas.

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For this month’s Secret Recipe Club I was assigned to Rebekah’s blog Making Miracles. After browsing her recipe list I found myself quickly adding recipes to my bookmarks for things such as Italian sliders, seared pork tortas, and of course oatmeal peanut butter cookies because you all know how much I cannot ignore a good peanut butter recipe. But ultimately I landed on a recipe for baked fajitas – Mexican Monday anyone!?

Baked Chicken Fajitas 1

Fajitas are one of my favorite Mexican dishes to order and I was excited by how easily it came together, and using only one pan, making it a perfect weeknight meal. Serve it with your favorite toppings all wrapped in a soft, warm flour tortilla and your cannot go wrong. I did increased the amount of chicken and bell pepper slightly but other than that kept the recipe the same. Thanks Rebekah for the great meal!

Baked Chicken Fajitas 2

One year ago: Single Serving Peanut Butter Krispie Chocolate Balls

Three years ago: Petri Dish Cookies
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Grilled Steak with Peppers and Potatoes

Start up your grills and get ready for some steak. Paired with sweet bell peppers and red skinned potatoes makes for a great meal to be enjoyed on your patio.

Grilled Steak with Peppers and Potatoes

My mini-road trip adventure continues to Ann Arbor, MI to visit my friend Stephanie who since graduating with me from UTHSC has started a post doc here at UM. She’s trying to convince me to get a job here and manged to get her boss involved! Moving to enemy territory may not be the first thing on my list (if you don’t know college football rivalries just ignore me), but what she is working on it really cool and I would not turn down a job if they found one for me. We shall see how serious they truly are.

If you haven’t started up your grill yet this season now is the time. Whip up this steak with peppers and potatoes and enjoy it on your patio because it’s finally nice out for spring/summer. While the steak grills, you saute the bell peppers and onions. Although next time I want to wrap up the onion, peppers, and seasonings in a foul packet to be cooked on the grill. I found myself running in and out of the house to check on the steak because I am not a grill-master and was unsure how long the steak needed to cook. Thankfully the oven and grill are not terribly far apart haha.

One year ago: Oven-Fried Avocado Tacos with Cilantro Lime Creme

Two years ago: Farfalle with Zucchini and Ricotta
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Breakfast Casserole Stuffed Mini Bell Peppers #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

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Check out all the amazing recipes today:

Brunch Beverages:

Brunch Eggs:

Brunch Main Dishes:

Brunch Sides:

Brunch Breads and Grains:

Brunch Desserts:

Breakfast Casserole Stuffed Mini Bell Peppers 3

When I received the mini bell peppers from Baloian Farms it did not take long for me to figure out how to use them in a brunch recipe. Oddly enough my mind immediately went to stuffed peppers even though growing up I could not get far enough away from anything resembling stuffed peppers (or stuffed cabbage, which I still dislike). Thankfully my taste buds grew up and I decided to make a breakfasty version by stuffing the mini bell peppers with breakfast casserole.

Breakfast Casserole Stuffed Mini Bell Peppers 1

The real challenge was deciding upon which recipe to use as my dad has a slew of different breakfast casserole recipes. I ended up picking this one which uses honey, as I thought it would bring out the sweetness of the bell peppers – and I was right. These sweet mini bell peppers are also stuffed with bacon, broccoli, onion, cheddar cheese and an herb seasoned stuffing mix. Lots of flavor in a little package.

Breakfast Casserole Stuffed Mini Bell Peppers 2

There’s only a couple days left in #BrunchWeek so make sure you enter the giveaways featured at the end of this post, and tell me what is your favorite brunch dish! There are far too many awesome prizes for you to pass up on this opportunity. To find out more about the specific items up for grabs, click HERE.

One year ago: Strawberry Lemonade Rice Krispies Treats

Two years ago: Malted Chocolate and Peanut Butter Chip Cookies
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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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Smoked Sausage with Peppers and Onion

This month I had the pleasure of browsing through the recipes by the very person who gave us The Secret Recipe Club – April of Angels Homestead! Some recipes of hers that I enjoyed included a festive Shamrock Pizza for St. Patrick’s Day, Creamy Salsa Verde, and even a recipe for 2-Ingredient Banana Pancakes using just banana and egg whites. She also just celebrated her 4th blogiversary last week, so head on over and check out her blog (there’s even a giveaway).

I chose to make her recipe for smoked sausage with bell peppers and onion. This recipe takes less than 30 minutes to prepare and couldn’t be easier, making it a perfect weeknight meal. Caramelize the peppers and onion, then add the sausage until heated through. There is no need for a sauce and just some garlic for seasoning. The sweet bell peppers, onion and smoked sausage bring plenty of flavor and moisture all on their own.

Smoked Sausage with Peppers and Onion

Two years ago: Grilled Balsamic Chicken with Mozzarella and Pesto

Three years ago: Cheesy Chicken, Bacon & Avocado Quesadillas
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Honey-Lime Chicken Kebabs

After my cousin’s bachelorette party over Memorial weekend, Shiva’s shower this past weekend, the upcoming two more bachelorette parties for Amber and Shiva and then the 3 weddings themselves, I am super excited about wedding season this summer. Unfortunately, it also leaves my mind very blank when it comes to talking about today’s recipe.

Between avocado, mini sweet bell pepper and mango I cannot get enough. Since this meal includes two of those current obsessions, I ended up making it twice in one week. Plus it was crazy easy to make. I think that’s enough information to convince you to make this for yourself! Ii is halved from the original recipe resulting in 2 servings, but you can easily double it back for four.

Honey-Lime Chicken Kebabs

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Simple Chicken & Sweet Pepper Stir Fry

In undergrad I made a lot of stir fries. Oh the days before food blogging and my desire to make new recipes all the time. And the days when I was even less financially stable than I am now, which is hard to imagine as I sit here worrying how my bank account it going to survive the month. How did I function all those years with even less money than I have now? But I digress.

Stir fries are great not only because they are fast, but because you can really throw in whatever veggies and sauces you have lying about in your fridge. My new veggie obsession is baby sweet bell peppers because in the past I always find myself with fractions of bell peppers, but now I can just use little ones. A couple of those, a small chicken breast, soy sauce and some chili garlic sauce makes for a delicious stir fry.

In unrelated news, today is my sister-in-law Kate’s birthday! Happy 29th Birthday <3!! Hope you enjoy your birthday package that arrived yesterday ;-).

Simple Chicken & Sweet Pepper Stir Fry

One year ago: Strawberries and Cream Pie

Two years ago: Blueberry Pomegranate Smoothie
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Skillet Chicken with Peppers and Peanuts

After a dinner-time workout, it’s really nice to have something on a plate ready to be eaten shortly after. (Especially when my workout consisted of running outside in 100+ degree heat. Why? Because I am a crazy person.) I’m so hungry after working out no matter what time of day, that pushing back dinner time leaves me ravaged. Preparing this meal, I mixed up the marinade and dropped in the chicken before leaving for the gym, then after a much needed shower upon returning I got it cooking. With a little drizzle of some of the sauce that accumulated in the bottom of the pan this was a fabulously tasty and quick meal.

The peanuts are my favorite part.

Ingredients:

3 boneless, skinless chicken breasts

1 each: red, green, yellow pepper

2 Tbsp olive oil

1/3 cup dry roasted peanuts, coarsely chopped

MARINADE:

1/3 cup soy sauce (I used reduced sodium)

2 Tbsp olive oil

1/4 cup sherry wine

1 Tbsp dark brown sugar

3 garlic cloves, minced

1/4 tsp ground ginger

Directions:

  1. 2-24 hours beforehand, combined marinade ingredients in a baking dish. Add chicken to the marinade and let marinate for 2-24 hours, turning occasionally to coat. Let chicken sit at room temperature in the marinade for 30 minutes before cooking.
  2. Preheat oven to 400 degrees. When ready to cook, heat an oven-safe skillet on medium heat. Slice green, red and yellow peppers. Add 2 tablespoons olive oil to skillet and add peppers with a pinch of salt, reserving a few pepper slices. Stir and cook for 5 minutes. Push peppers to the side and turn heat up to medium high. Add chicken breasts and sear on each side until brown and crispy, about 5 minutes. After the second side has seared, top the chicken with reserved pepper slices and add the entire skillet to the oven uncovered. Bake for 20 minutes. Remove from oven and immediately top with peanuts. Let sit for 5 minutes before serving.
  3. Serve with brown rice.

Source: How Sweet It Is

Penne with Eggplant and Pine Nut Crunch

I’m a sucker for recipes with pine nuts in the ingredient list. I just cannot help myself! (But at least I can restrain myself from eating an entire batch of fresh homemade ice cream in one sitting.) So while searching for what to make for dinner this was an immediate win, without contest. Especially since I am trying to bring more vegetables into my meals.

The medley between the veggies in this dish are topped off with a basil-Parmesan-pine nut mixture (which I am tempted to find other dishes to use it in) and then a little Mozzarella. I do wish I had put toasted pine nuts on top, but I might just be a fanatic. Regardless, it was delish!

Ingredients:

1 medium eggplant, cut into 1/2 inch cubes

1 large yellow bell pepper, cut into 1/2 inch cubes

1 cup grape tomatoes, halved

1 large shallot, chopped

1/2 medium yellow onion, chopped

3 large cloves garlic

2 Tbsp olive oil

2 cups (firmly packed) fresh basil leaves, divided

1-1/4 cup freshly graded Parmesan cheese, divided

1/4 cup pine nuts

1-15 oz can whole plum tomatoes in juice

1/4 cup fat free milk

2 Tbsp fat free plain Greek yogurt

13.25 oz whole wheat penne

Fresh mozzarella for grating over the top

Directions:

  1. Preheat oven to 425 degrees. Spray large rimmed baking sheet with nonstick spray. Add eggplant, peppers, tomatoes, shallot, and yellow onion. Drizzle veggies with olive oil. Toss. Sprinkle with salt and pepper. Roast veggies until tender, stirring often, 35-45 minutes.
  2. Combine 3/4 cup basil, 3/4 cup Parmesan, pine nuts, and 2 garlic cloves in food processor. Blend until crumbly. Season with salt. Remove to a bowl and set aside.
  3. Blend tomatoes with juice, milk, Greek yogurt, 1-1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
  4. Cook pasta in a pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Toss with veggies, sauce, and 1/2 cup Parmesan. Transfer to a 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.
  5. Bake pasta until heated through, 25-35 minutes. Let stand 10 minutes and serve.

Source: The Novice Chef, adapted from Bon Appetit March 2011.

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