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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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Mar 112015
 

Pepper Steak Soup

Garlic bread would go great with this soup also!

Garlic bread would go great with this soup also!

My daughter who was supposed to come over last week on her birthday, loves my pepper steak and that’s what prompted this recipe. She was so excited to come join us for dinner and try a new version of one of her most beloved meals. Unfortunately, circumstances kept her away and so Kenny and I had this huge pot of soup that is now stored with love in the freezer for a quick supper or lunch one day, yeah, more for us; just kidding Michelle, we missed ya!!!!! Oh, I forgot to mention that the day I made it, it was cold and nasty and now with the soup already made, I’m running around in shorts and it looks like summer might come to us a little early this year, the nerve! The flavor of this soup is just like eating pepper steak but with ground beef instead of strips of steak which is easier on the wallet these days or is it any more? Chow mein or rice noodles make for a wonderful topping and if you notice in the pic, both are missing in action and that’s because this silly Old Mother Hubbard, went to cupboard and it was bare and she didn’t even have any homemade fried wonton strips for the fare, my so very bad! It seems that I’ve been a little lapse in the memory department here of late with so many doctor visits and trying to keep up with everything else…….

 

Pepper Steak Soup
 
Ingredients
  • 2 lbs lean ground beef
  • 1-2 cloves of garlic, minced
  • 4 cups of water
  • 2 teas granulated bouillon (I use low sodium)
  • ⅛ cup packed brown sugar
  • 1 can 28 oz. tomato sauce
  • 1 can 28 oz. diced tomatoes or whole tomatoes chopped up
  • 2 cups chopped bell peppers
  • 1 cup chopped onions
  • Salt and pepper to taste
  • 2 cups cooked rice
Instructions
  1. In a large heavy pot sprayed with cooking oil, saute ground beef and garlic, breaking up beef as it cooks and cook until meat is just slightly pink.
  2. Add water, bouillon and brown sugar, stir.
  3. Add tomato sauce, diced tomatoes, peppers, onions, salt and pepper.
  4. Cover and cook over medium-low heat for about 30 minutes, stirring occasionally or until peppers and onions are tender.
  5. Add rice and cook just to heat.

Yeah, I hear ya! Some of my buddies out there do not use ground beef and prefer to use chicken or turkey, so go ahead as I’m sure it will be just as good. Just let me know so as I might try it………..Hope you enjoy!

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