So, I made some peppers. They were delicious. I don’t feel my family liked these as much as I did, but my one spice lover was down with the flu, and the rest of the family prefers food that would be considered “mild”. So although these didn’t go over quite as I thought they would, I still quite enjoyed them. Plus, I increased the bacon significantly from the original recipe, and extra bacon is always a good thing! Right?
Recipe slightly adapted from Allrecipes
- 6 Bell Peppers, cut in half and seeded
- 1 lb. chorizo sausage, casing removed and chopped
- 12 slices bacon
- 1/2 small onion, peeled and chopped
- 3 cups cooked brown rice
- 1 small can diced tomatoes
- 1 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- 1 (14 ounce) can green enchilada sauce
- 1 Tbsp. reach seasoning mix
- 1/3 cup sour cream
- Bring large pot of water to a boil. Cook peppers for 3 minutes. Drain. Sprinkle with salt. Place in large baking dish so they are ready to fill.
- Cook sausage, bacon and onion in skillet until bacon is cooked through and onion is tender. Drain off fat.
- Combine sausage mixture with next 4 ingredients. Fill the peppers with this mixture.
- Bake for 15 minutes at 350 degrees.
- Combine enchilada sauce and ranch mix in small saucepan. Heat to bubbly. Remove from heat and stir in sour cream. Spread over peppers.
- Eat and enjoy!
Hmmm, I debated in my head whether to share this recipe at all, and then I decided to go ahead. You see, I love onions, I believe they are a tasty delight. My hubby, and kids, they like onions too. Well, as long, as they are cooked, raw are still a bit too much for the kiddos to handle. I really enjoyed this quiche. The rest of the family however, found it way to oniony for their liking. So unless you absolutely adore onions, like me, I guess I would shy away from making this one. Or you could just cut the amount of onions in half, and keep everyone happy. Regardless, of the family’s opinions I am still glad to have tried this one.
Recipe from Great American Brand Name Cookbook
- 3 cups thinly sliced onions, yellow
- 3 Tbsp. butter
- 1 cup thinly sliced green onions
- 3 eggs
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 tsp. hot pepper sauce
- 1 pkg. Ranch salad dressing mix
- 1 pie shell – frozen or homemade, baked and cooled
- Melt butter in large skillet. Cook onions, over medium-low heat for 10 minutes. Add green onions, cook additional 5 minutes. Scoop into pie shell.
- Whisk together remaining ingredients and pour over onions.
- Bake for 40 minutes at 350 degrees. Let sit for 10 minutes before slicing.
- Eat and enjoy!
Slow cooker season has arrived. Not that it ever left. I use it in abundance during the summer months too. During kid’s school activities though, it can be priceless. Mondays are by far our busiest day coming into the new school season, so I have deemed it to be Slow cooker day! Or sandwich, or something else just as easy. Let’s be honest when driving kids around , literally all night, you don’t much want to fit cooking into the mix. Yay, for easy meals!!
Recipe from Life in the Lofthouse
- 4 boneless skinless chicken breasts
- 6 medium russet potatoes, cut into bite-sized pieces
- 2 cups baby carrots
- 2 cans cream of chicken soup
- 1 pkg. dry ranch seasoning mix
- 1/2 cup milk
- fresh chopped parsley
1. Place potatoes and carrots in bottom of slow cooker. Top with chicken.
2. Whisk together soup, ranch and milk. Pour on top of chicken. Cook on low for 8-9 hours. Top with fresh parsley.
3. Eat and enjoy!
When you live by the beach, as we do, there are certainly nights that call for a picnic. Our community was having a beach bash, bring your own dinner. So we went out for an evening of fun in the sun. We filled our picnic basket with grapes, and popcorn, drinks to keep ourselves hydrated. I was going to make peanut butter and jelly. Then I changed my mind and we went a bite fancier. I am glad we did. I adore egg salad. Put on a croissant made it just that much better.
Recipe from Pillsbury Simply Delicious Brunches April 2006
- 9 hard-cooked eggs
- 4 green onions
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup ranch dressing
- 6 croissants, split
- 3 cups torn lettuce
1. Peel eggs and cut into bite sizes. Place in mixing bowl. Add green onions, salted pepper, and ranch dressing. Stir to combine.
2. Divide mixture evenly between croissants. Top with lettuce.
3. Eat and enjoy!