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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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Jan 232015
 

Baked Tater Skins

STOP right there! Don’t throw away another potato peel, either white or sweet before reading this. Some of you might already be doing this, but for me, I just tried it not long ago and they are a tasty delight with hamburgers or sandwiches! As most of you know, we live out in the boondocks and garbage collection is not an option unless you want to pay out the ying-yang,,, not us old retired fogies! For one thing, all vegetable waste goes to the compost pit if it’s not something to my chicken’s taste buds and all meat waste products goes to either the cats or to our dog Jingles; no wonder she’s getting so fat but she does like her people food……..

Goes great with burgers!

Goes great with burgers!

A while back, I saw this idea and was intrigued because as you know, most of our nutrition in potatoes is in the skin and I as I did know that, (always eat the skin of my baked taters ;) I never thought to save the skins when I peel them for mashed potatoes. Now my daughter tells me she leaves the skin on even for mashed, but I’m sorry folks, mine have to be without lumps and nice and fluffy, oh YES! I also found, that when I peel them all I have to do is take the potato peels and put them in an air tight container, drizzle with a little bit of olive oil, toss to coat and keep them in the frig for future use; usually within a couple of days. Another plus factor here is that you can do the same thing with your sweets and when it’s time to cook them off, just season with a little ginger and brown sugar; shouldn’t be doing this as it is almost supper time and it’s making me even more hungry, stomach is already growling GRRRRR!

Kenny likes a little ketchup! You know!

Kenny likes a little ketchup! You know!

5.0 from 1 reviews
Baked Tater Skins
 
Ingredients
  • Peelings from baking potatoes that have been scrubbed clean and all dark spots removed
  • Olive oil to coat lightly, DO NOT overdose!
  • Your favorite seasoning such as seasoning salt, Italian spice mix or just plain old sea salt
Instructions
  1. Spread oiled potato skins on a baking sheet in a single layer.
  2. Sprinkle with seasoning.
  3. Bake in a 350-375 degree oven until desired crispness is achieved, about 10-15 minutes for me, turning after about 5 or so minutes.
  4. Drain on paper towels.

Hope you enjoy and we’ll be back soon if all this rain today does not cause us to get out of Dodge…………..

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