Posts Tagged ‘Peppers’

Clams Casino Pasta

I’m a huge fan of clams casino and will often order it when it is on a restaurant menu.  I mean, what’s not to love … clams, bacon, peppers, butter, garlic …

**wipes drool from lips**

Ahem, sorry about that.  Anyway, I came across this recipe on How Sweet It Is the other day and couldn’t wait to make it.

This pasta dish is wonderful and tastes just like clams casino!  It was easy to put together and the flavor is really outstanding.  We’ll definitely make this again soon!

2T. Olive oil or bacon grease
1/2C. Chopped red peppers
1/2C. Chopped onions
3 Cloves garlic, minced
2 cans Minced clams in clam juice, 13 ounces total
1/2C. Dry white wine
1T. Butter
4 Slices bacon, fried and crumbled
1/2lb. Pasta of choice
1/4C. Parmesan cheese + more for garnish
Freshly chopped parsley for garnish

Cook pasta according to package directions.

While pasta is cooking, heat a skillet on medium heat and add olive oil (or, if your bacon isn’t already cooked, cook the bacon first and reserve a little of the grease to use when cooking the veggies).  Add chopped onions and peppers with a pinch of salt and saute until soft, about 8 minutes.  Add garlic and stir for 30 seconds.

Add in both cans of clams + juice and bring the mixture to a boil.  Add white wine and let mixture simmer for about 5 full minutes.  Stir in butter.

Turn heat down to low and add cooked linguine. Toss to allow the noodles to soak up the sauce. Add Parmesan cheese, crumbled bacon and parsley.

Serve with additional Parmesan.

Husband Rating – 4.5 out of 5 – “I wanted to write a haiku about this dish, but it just wasn’t happening tonight – just know I loved it enough to spend 5 minutes trying to write a clams casino haiku.


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I knew I wanted to make some kind of corn dip to take to a 4th of July BBQ, but none of the recipes I found were quite right (most called for canned corn – YUCK!) so I decided to just wing it and make something on my own.

This dip is awesome!  A little spicy and full of great flavors!

1 Small Yellow Onion, diced
1T. Olive Oil
2.5C. Frozen Corn
1 can Black Beans
2 Garlic Cloves, pressed
1 Jalapeno, finely diced (you can remove the seeds/ribs if you don’t like it too spicy)
1/4C. Red Pepper, finely diced
1/4C. Green Pepper, finely diced
2T. Green Chiles (from a can is fine)
6oz. Sour Cream (I, of course, used Tofutti brand)
2T. Penzeys Bold Taco Seasoning (or any taco seasoning you prefer)

Add oil to a large skillet and heat on medium/high for 2 min.  Add onion and cook 3-4 minutes.

Add jalapeno, red pepper, green pepper and taco seasoning and continue cooking another 4 minutes.

Add corn and cook until just warm – about 3 minutes.

Next, add the black beans, garlic and green chiles and warm for another 2 minutes.

Move to a bowl and set in fridge for at least 1 hour.  Remove from fridge and add sour cream.  Refrigerate at least 30 more min to let the flavors meld.  Serve with Fritos Scoops or Tostitos with a Hint of Lime.  YUM!

Husband Rating – 4 out of 5 – Could use a few more peppers, but overall very good!

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The Best Turkey Chili

I love my Mom’s chili recipe – it’s thick, tomatoey and great over elbow noodles.  But, recently I’ve wanted to try my hand at a recipe with a little more substance so I whipped this up.  It was wonderful!  So thick, rich and had much more flavor than the chili I’m used to.

This recipe makes a rather large batch of chili (I  made this for a committee meeting and it easily fed 8 people), so feel free to cut the recipe in half if you’re just making it for 2 or 4 people.

100_2309Like our Halloween placemats?  🙂

1.5lb. Ground Turkey
1 Red Pepper
1 Green Pepper
1 Yellow Onion
3 Cloves Garlic
1T. Olive Oil
3 Cans Reduced Sodium Tomato Soup
1 Can Pink Beans
2.5T. Chili Powder (or, if you have it, Penzeys Chili 9000 is awesome)
2t. Cayenne Pepper
Salt & Pepper to taste
Sour cream, cheddar cheese, green onions – or other toppings of your choice

Finely dice peppers and onion.  Add to a large pot with olive oil.  Saute until just cooked – about 6 minutes.

Add turkey and brown completely.  Drain off any excess fat.

Add garlic and stir to combine.

Next, add the soup, seasonings and beans along with 2 cans of water.  Stir to combine completely.

Simmer on low for 45 minutes with the cover on. Remove cover and cook an additional 20-30 minutes to thicken.

Serve with cornbread and toppings of your choice.

Husband Rating – 4 out of 5 – “Delicious first attempt.  Next time we should try it with beef or buffalo!”

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Chicken Fajita Pizza

A few weeks ago my sister and I went to her friend’s Pampered Chef party.  While there, the consultant whipped up this pizza.  Unfortunately, I wasn’t taking notes and couldn’t find this on their website so I’m not sure if my recipe is right or not…but after tasting it I don’t really care.  It was so good!  We will absolutely be making this again soon!

Don’t mind the funny green pepper line down the middle of my pizza – that was just to separate Christopher’s soy cheese from mine.


1/2 Red pepper
1/2 Green pepper
1/2 Yellow pepper
1 Small Yellow Onion
1 Large Chicken breast
1 1/2T. Taco/Fajita Seasoning
2T. Choulula Hot Sauce
1 Batch Pizza Dough
Cheese of your choice
Fresh Cilantro for garnish

Preheat oven to 425 degrees.  Bake chicken until thoroughly cooked.  Shred and set aside.

While the chicken is cooking, thinly slice the peppers and onion.  Saute 5-7 minutes.  Add garlic and seasoning, saute another 3 minutes.  Remove from heat and add hot sauce.  Stir to combine.  Allow to cool slightly while the chicken finishes in the oven.

Roll out pizza dough and top with cheese, veggie mix, chicken and more cheese.

Bake 14-18 minutes or until the crust is crispy and the toppings are piping hot.

Top with fresh cilantro, slice and enjoy!

Husband Rating – 4 out of 5 – “Really, really good!”

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Shrimp and Grits

I’ve always wanted to try shrimp and grits but figured it was impossible to do without cheese and/or heavy cream.  That is, until today.  I came across this recipe on Skinny Food by Amy and decided to give it a try.

Christopher and I both really enjoyed the shrimp and vegetable mixture.  The grits were…interesting.  I think I’d like to try them again, maybe at a restaurant, so I know how they’re supposed to taste.  The only thing I added to this dish was the pepper.


3T. Fresh lemon juice
1/2 t. Hot sauce (I used Sriacha)
1 1/2lbs. Peeled and de-veined large shrimp
2  Bacon slices, chopped
1 C. Chopped onion
1/2C. Chopped green and red bell pepper
1 1/2t. Minced garlic
1C. Low sodium chicken broth
1/2C. Chopped green onions
5C. Water
1 1/2C. Uncooked quick-cooking grits
1T. Butter
1t. Salt
3/4C. Shredded sharp cheddar cheese
Black pepper, to taste

Combine first 3 ingredients with a pinch of salt and pepper; set aside.

Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.

Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt.

Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.

Husband Rating – 2 out of 5 – “The shrimp and veggies were great, the grits were weird.”

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Grinder, hoagie, sub, hero, zepplin, wedge…call ’em what you want.  I call ’em delicious!  This is one of Hubby’s favorite meals and it is so easy to make.  Until I get my sausage stuffer attachment for the KitchenAid Mixer, I use store-bought…but if you can make fresh…that would be even better!  I always serve our grinders with baked beans…not sure why…but it’s sure delicious!


1 White Onion
1 Red Pepper
1 Green Pepper
1lb Sweet Italian Sausage (we use the Perry’s brand)
Grinder rolls
Hot sauce for topping

Place sausage links in a pan with 1/4C water.  Cover and let them cook for 10 minutes.  Turn the sausages over, re-cover and continue cooking another 6 minutes.  Remove cover and allow the remaining water to evaporate.  Continue cooking the sausages (turning occasionally) until they are browned and have reached an internal temperature of 160 degrees.

Meanwhile, in another pan, combine sliced onion, green pepper and red pepper.  Cook over medium-high heat for about 15 minutes – until everything is soft and slightly browned.

Blot the cooked sausages on a paper towel and start making your grinder.  As you can see from the picture, Hubby likes red peppers and I like green.  That’s the beauty of this recipe – everyone gets what they like!

Note:  Save your leftover peppers/onions for a killer potato hash or egg scramble the next morning!

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Meatloaf Stuffed Peppers

I was watching Food Network last weekend and happened across a show I’ve never seen before – Cooking for Real.  It’s a cute show and is also where I found this recipe.  I didn’t follow it exactly b/c I don’t like tomato sauce with my meatloaf, H really likes my meatloaf recipe and my oven-proof pan was in the dishwasher…so I decided to do the whole thing on the stove top.  It was really tasty and cooked up MUCH quicker than a traditional meatloaf.  Will definitely make again.

1lb Lean Ground Beef
1 Egg
Italian Bread Crumbs (I never measure, sorry…just keep adding until the mixture comes together)
2 Cloves Garlic
1t Minced Onion
2 Leaves Sage, chopped
2 Leaves Basil, chopped
S&P to taste
2 Bell Peppers – any color

Combine beef, egg, bread crumbs, garlic, onion, sage, basil and S&P in a bowl.  Mix with hands until throughly combined.

Cut bell peppers into large rings.

Stuff peppers with meatloaf mixture and add to lightly oiled pan.

Cook over medium-high heat, 7 minutes on each side (might vary depending on the thickness of your patties).

Let sit 2 minutes before serving with rice pilaf and a salad (or the sides of your choice).

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