Okay, I admit it. Never had, nor never wanted a crockpot. I love to cook, so I never saw the point. Given that, we got one this year and I did make a delicious Chicken Chili Verde. Although that worked well for that purpose, I still couldn’t think of any reason to use, or want to use, a crockpot. As my dad and I talk about food and cooking most every time we talk, he told me he had just made stuffed peppers in a crockpot. (That surprised me because I never knew the crockpot to be his go-to cooking method.) . I guess I was hungry when we talked because that sounded so good to me, and I knew I’d make enough for a few to go into my freezer pantry. Today being Father’s Day, though my father is 3,000 miles away, was the day I put crockpot stuffed peppers to the test! Results: AWESOME!
3.5 hours on high in the crockpot, then 20 minutes in the oven at 400F (I couldn’t help myself because to me it’s all about the golden color and added texture/taste.) . Here you have it, healthy, delicious, nutritious Turkey, Quinoa, Spinach, Feta, Crimini Mushroom, and Diced Tomato stuffed peppers!
(I had enough extra stuffing left for about 4 more peppers, so I made those directly in the oven. Same result, but with 2+ hours with lots of checking, covering/uncovering, removing liquid, etc.)
Still not a crockpot convert, but it will be my go to cooking method the next time I’m craving stuffed peppers! (Stuffed peppers allow you the freedom to put whatever you want in them, so get creative and have fun. If you want more information about these peppers, let me know.)
Too many holiday leftovers? Have you sworn you’ve eaten them for the last time? Get creative and turn them into something new – with half the work already done for you! Here are a couple of tasty treats I made after a 3-day food fest over Christmas weekend!
Chicken Pot Pie made with leftover chicken – 3 ways, a half bag of leftover fresh spinach leaves, a big bunch of carrots, some roasted potatoes, and a few other veggies (both cooked and uncooked) that rounded out the list of repurposed leftovers!
I also had an extra pound (ball) of dough from a couple of pizza rolls I made over the Christmas weekend, so I decided to make a pizza with whatever I could find in the refrigerator. I make my own pizzas at home all the time, but this was a first with only leftover ingredients I could find in the refrigerator. I knew I had a little leftover red sauce and some mozzarella and parmesan cheeses on hand, but I wasn’t sure what else. I served some delicious hard salami earlier in the week, so whatever I had left of that went on the pizza. After a little more searching, I came across a container of spinach artichoke dip that I prepared a few nights earlier – and that became the perfect (last) topping before popping it in the oven.
I hope you all enjoyed this holiday season in whatever way you celebrate – and I hope it was filled with good food and fun! Here’s to a delicious 2017!
Leftover pork roast from Easter? Chopped up and waiting patiently in the freezer for an encore performance? Today’s your day! Carnitas Hash.
What I love about making hash is that whatever you have on hand makes a great addition to your creation. Today – leftover shredded/chopped pork (about 1.5 cups??), thinly sliced red potatoes, and some frozen spinach! I started with 3 medium red-skin potatoes. Washed, dried, and cut into semi-thin half rounds. Into a hot skillet with a generous drizzle of extra virgin olive oil, kosher salt and freshly ground black pepper. Toss periodically to cook evenly. When the potatoes start to brown on the edges, add in about 1/2 shallot finely chopped. Cook for a few more minutes, tossing as the cooking continues, then add in the pre-cooked pork and about a cup of defrosted/drained frozen spinach. Continue tossing, adding a drizzle more of olive oil as you go, continuing to sprinkle with kosher salt and black pepper – all until your crispy delicious creation is to your liking! You’ll notice no exact directions here – just add ingredients proportionally to your liking, and the key (to me) is tossing over med/high heat until everything is golden brown and you can’t wait any longer to eat it! (I also add a few generous dashes of #respectthepepper for some added heat!) Top with a couple of eggs of your choice – and you’ve got breakfast, brunch, or an anytime go-to delicious meal! Enjoy.
Delicious Christmas dinner of Prosciutto Wrapped Pork Tenderloin, alongside Spinach-Ricotta Noodle Pudding – thanks, Ina Garten, for both of these recipes from her new cookbook, Make It Ahead!
Pork Tenderloin is the most convenient and delicious meat entree that is very versatile – and ready in a matter of minutes. (Check out my previous post, ‘Family Favorite Pork Tenderloin’, for another of my go-to dinner recipes.)
You can do an Internet search to find a video link to Ina preparing this pork recipe on the Today Show.
The pudding, Spinach-Ricotta Noodle Pudding, will become a holiday (Christmas) tradition in our house for years to come. It’s not something I’d make every day (because of the cream, butter, cheese, etc.,) but for that special holiday meal, it’s well worth this time and (a few extra) calories!
Since Ina’s latest cookbook is so new, this recipe isn’t published online, yet, but you can find it in her new book or check out any other number of recipe versions online. Like most of the dishes I prepare, I get ideas and inspiration from reading recipes – then move on to making it your own!
As we wrap up 2014, I’m wishing each of you a healthy, happy, nutritious, and delicious year ahead in 2015! Thanks for following this food adventure along side of me, and I’ll look forward to sharing delectable delights in the year ahead!