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Mar 142017
 

Corn Muffin Stuffed Peppers

Really meant to get back here sooner to share this recipe that actually came out much better than expected and not the disaster that I thought it might be! It’s been a very busy few weeks here as Kenny and I decided to have a garage sale that started with one weekend and ended up two with people coming even in between! Digging stuff out from sheds, the barn, closets and anywhere else you could think of, we filled our carport plus the back porch with all kind of goodies no longer of use to us. Even thinking about doing it again in the beginning of April to downsize our junk a little more; you know, one man’s junk another man’s treasure!!!
We also lost both of our chickens to some kind of varmints, opossums most likely and that was not a pretty picture. We have since replaced them thanks to our wonderful neighbors and are getting eggs again. There are also baby chicks in a box in our home waiting to grow up and go out to their  own coop for more eggs down the road! And now let me get on to what I fixed and you’re gonna have to trust me on how they came out as my photographer (husband) has somehow lost the pics somewhere between cyber space or the camera,,,,,,,, gonna have to trade him in, haha! But trust me that the next time I bake them off, I will get more pictures. I am not going to write this in the form of an actual recipe as it is can vary in many ways!

Our future egg layers…

In my thoughts on this, I didn’t want to make the traditional pepper stuffing of meat and sauce as I thought the sauce would have too much liquid with adding the corn bread mix on top. Instead I made a large stir-fry pan of pork sausage (our home made sausage) with chopped bell pepper, onions, seasoning, oyster sauce, salt, pepper, ground ginger and a little soy sauce. You will need to season to taste with the amount you make. I figured it this way, if the peppers were a bust, I at least had more food that was edible, ha ha! Made a big pot of rice and mixed some of the pork mixture with enough rice to fill three good sized bell peppers. I made a batch of our Country Corn Bread for the topping or any corn bread recipe you use, and just baked off the extra batter for use later on. I did not cook off the bell peppers prior to filling, just cut the tops off and remove the seeds and proceed to fill them with the pork and rice mixture to about 1-1/2 inches from the top. Filled the top with corn bread batter to almost the very top. Placed them in an appropriate sized dish and baked them off in a 350 degree oven until the corn bread has risen and is golden brown on top! Well, I will be making these again real soon because they were a big hit here at home. The peppers by not precooking them were nice and crunchy as you would have in a stir-fry dish and totally delicious.

Well I hope you enjoy and let me know how yours comes out!

P.S. Just bought one of those Power Air Fryer as seen on TV and be prepared for more of that as we are addicted…….

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Jul 072015
 

Pasta For The Summer Heat

Pick-a-Nick Salad for sure!

Pick-a-Nick Salad for sure!

Well, I sure hope everyone had a great 4th of July as we did here! Kenny did two different kinds of beer can chickens on the grill along with fresh corn on the cob. I on the other hand, took care of corn bread, deviled eggs that I tried to make red white and blue and came out like Christmas eggs instead, you know red, green and white, and then this  pasta salad that we tried for the first time since we tasted it in our local Publix Supermarket and WOW!

Everyone had a great day!

Everyone had a great day! No…that’s not a fire in the fireplace…Gotcha ya!

Now I do have to say that their version came out a little better than mine, maybe due to my adding the asiago cheese in place of some of the mozzarella, however, everyone had seconds except for our granddaughter who is a little on the picky side, you know teens these days! Oh well, she’ll grow out of that someday just like I did…. What little was left, my daughter took home for a meal the next day so mom and dad wouldn’t have too many left overs in the frig, ha ha! I also used the tri-colored rotini in lieu of the plain pasta. So with that, I give you a super summer salad that really goes great on a hot summer day with just about anything………..

 

Pasta For The Summer Heat
 
Author:
Ingredients
  • 3 cups of cantaloupe cut in bite size chunks, honeydew if you prefer or a mixture of both
  • 1 ripe avocado, I used the green versus the Hass, chopped in bite size pieces
  • 8 oz of tri-colored rotini or regular
  • ⅓ cup lemon vinaigrette
  • ½ teas Kosher salt or sea salt
  • 1-1/2 cups grated mozzarella cheese
  • ½ cup grated Asiago cheese or omit Asiago and use all mozzarella
  • ⅓ cup fresh basil coarsely chopped
Instructions
  1. Cook pasta according to package directions, drain and place in the frig to cool.
  2. Combine the melon, avocado, vinaigrette and salt in a bowl, stirring gently to mix.
  3. Stir pasta and cheese together into the melon mixture and sprinkle with the basil; chill well to meld the flavors.

Gotta get Husband working on a post to show you our new kitchen counters; therrrrrrrrrrrrre GREAT as Tony the Tiger used to say! Hope you enjoy……..

Dude....Where's the beer?

Dude….Where’s the beer?

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