Recipe Rewind: Rigatoni with Grilled Peppers and Onions

Memorial Day cook-outs are all about The Meat. We know this. BBQ chicken, brats, burgers, hot dogs...We load the grill up with all of it, and we go for it. 

But may I suggest that, this year, you leave a tiny bit of space open for some bell peppers and onions, and make this pasta dish to go alongside all of The Meat? I promise you won't be sorry.

I first made this pasta years ago, and it was long overdue for a reappearance here. This is one dish that's every bit as delicious as it is gorgeous. It's hearty enough to serve as a vegetarian main dish, but it's also a perfect side dish. The flavor of the grilled peppers and onions, especially in combination with the basil, is just fantastic. 

This is perfect summer food: It's healthy, simple, and oh-so-satisfying.

Rigatoni with Grilled Peppers and Onions
from Real Simple
  
2 medium red onions, sliced into rings
2 large sweet bell peppers, cut into quarters
Olive oil
Kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced

1. Bring a large pot of water to a boil. Heat a grill or grill pan to medium-high. In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.

2. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.

Smoky Meatloaf

I don't know what the weather is like where you live, but around here, it seemed to go from SUMMER! to FALL! within the span of 24 hours. Last week it was in the '80s, and this week it's in the '60s. It's got me craving comfort food in a major way -- and does it get any more comforting than meatloaf? Not in my book!

I love making meatloaf for lots of reasons, not the least of which is because of the name my boys have for it. They call meatloaf "sauce cake". I think it's pretty much the most fantastic thing in the world; who doesn't want to have sauce cake for dinner? Sauce cake (as it will ever be known in our house) happens to be one of their favorite meals, too.

As much as we love traditional meatloaf, sometimes I get the hankering to make a different version. This one, inspired by a Paleo meatloaf recipe I found, has all of my favorite smoky/roasted ingredients in it: roasted garlic, roasted red pepper, fire-roasted tomatoes, smoked cheddar cheese, and bacon. It's topped with a smoky chipotle ketchup. Honestly, it couldn't have been any more delicious -- and the leftovers made for the most delicious meatloaf sandwiches ever. I highly, highly encourage you to give this sauce cake a try.

Smoky Meatloaf
inspired by Civilized Caveman Cooking

1 pound ground beef
1/2 pound bacon, chopped
1 small onion
1 14-ounce can fire-roasted tomatoes
1 roasted red pepper*, peeled and chopped
1 head roasted garlic**, pasted
1/2 cup shredded smoked cheddar cheese
2 eggs
1 cup old-fashioned oats
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

1 cup ketchup
2 tablespoons chipotle in adobo puree***
1 tablespoon Worcestershire sauce

1. Preheat the oven to 400 degrees. Cook the bacon in a large skillet over medium heat until crisp; remove to paper towels to drain. 

2. Add the ground beef and the bacon to a large bowl. Using a small grater, grate the onion into the meat mixture. Add the tomatoes, roasted red pepper, roasted garlic, cheese, eggs, oats, paprika, salt and pepper and gently mix just until combined. Shape into a loaf and place on a cookie sheet or in a 9x13 casserole dish. Bake for 40 minutes or until internal temperature reaches 160 degrees.

3. Stir together the ketchup, chipotle in adobo puree, and Worcestershire sauce. Brush onto meatloaf and return to the oven for 10 minutes. Let stand 10 minutes before serving.

*I don't have a gas stove, so I roast my peppers under the broiler. To roast your own red bell pepper, turn the broiler to high and place the pepper on a cookie sheet. Leave the oven door ajar so you can keep an eye on the pepper, turning it after each side is blackened. Place it in a bowl and cover with plastic wrap to steam the skin loose, then peel it and remove the seeds. I like to leave a little bit of the char on it for flavor. The peppers will keep in an airtight container for a week in the fridge, topped with a little bit of olive oil.

**To roast garlic, cut the top off of a head, leaving the bulb intact. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper, then roll up the foil. Cook in a 350 degree oven until your house smells amazing (about 1 hour). Squeeze the bulb to release the cloves and mash the garlic.

***When I buy a can of chipotles in adobo, I puree the entire can when I open it. Then I place the puree in a plastic baggie, roll it into a log shape, and freeze it. Then I use a grater to grate the frozen mixture when I need it for a recipe. You can also freeze the puree in ice cube trays, but the plastic baggie works just fine for me.
  

Burger and Fries Friday: Crunchy Jalapeno Bacon Ranch Cheeseburgers

I make the most ridiculous burgers. They're ridiculously good, but they're just ridiculous too. I know this. Here's my thinking on a burger: If I'm going to use my calories for a hamburger, I am going to use the calories. I am going to pack those burgers with as many awesome things as I possibly can, and I am not going to feel guilty about it either. I am going to enjoy the heck out of that highly-caloric deliciousness. It's not like I eat a burger every single week...but man, how I wish that I could. Especially when a burger tastes like these crunchy jalapeno bacon ranch cheeseburgers.

So, for these burgers, here is what I did: I topped them with pepper-jack cheese. Then I added bacon. Then I added fried jalapeno strips. Then I added ranch dressing. Then I just about moaned when I tasted them because they were so fantastic. You get the creamy-spicy cheese, the crunchy-spicy jalapenos, the salty-smoky bacon, and the creamy-cool ranch dressing, all in one bite. To say I am completely smitten with these burgers would be a massive understatement. Try them, and you will be too.

Crunchy Jalapeno Bacon Ranch Cheeseburgers
inspired by High Heels & Grills

For the jalapenos:

2 jalapenos, cut into 1-inch strips
1 egg
1 cup flour
1 packet dry ranch dressing mix
1 cup canola oil for frying
Kosher salt for sprinkling

For the burgers:

4 hamburger patties
Salt and pepper to taste
4 slices pepper-jack cheese
4 strips bacon
4 hamburger buns, split and toasted
Prepared ranch dressing

1. Cook the bacon in a large skillet over medium heat until crispy; remove to paper towels to drain. Season the burger patties with salt and pepper and add to the bacon drippings. Cook to desired doneness, then reduce heat to low, add cheese, and cover the skillet to melt the cheese.

2. Meanwhile, heat the canola oil in a medium saucepan over medium high heat. Combine the flour and ranch mix in a shallow dish. Dip the jalapenos in egg, then in the flour mixture. Fry in batches until browned and crispy; remove to a paper towel to drain excess oil and sprinkle with kosher salt.

3. To assemble the burgers, add the burger patties to the bun bottoms. Top each burger with a slice of bacon, 1/4 of the jalapenos, and a drizzle of ranch dressing.

Spicy Chicken Fried Rice with Peanuts

Has it really been a week since I last posted? I didn't intend for it to be quite that long, although I have been up to quite a few things since my last post -- including having my 30th birthday and painting and completely redecorating my kitchen. So I've been busy, but I've been doing some pretty exciting things!

I know I've professed my love for Cooking Light here many, many times, and I'm about to do it again. I recently went on a cookbook-buying spree (like I need anymore cookbooks...) and purchased a few more of Cooking Light's Annual Recipe volumes. I mean, I found three of them used on Amazon for 1 cent a piece...how could I pass that up? I'm not made of stone! This chicken fried rice recipe comes from the 2011 edition, and I wasn't surprised when we all loved it. In my experience, Cooking Light's recipes consistently knock it out of the park more than any other cooking magazine.

This stir fry is a little spicy, a little sweet, a little salty, and totally delicious. The additions of peanuts and bean sprouts give it such a nice crunch. You can use water chestnuts instead of the bean sprouts, but I don't typically use them because Joe doesn't like them. The bean sprouts were a delicious substitute. This came together pretty quickly, and we all had seconds. I really can't ask for more out of a meal than that!

Spicy Chicken Fried Rice with Peanuts

adapted from Cooking Light Annual Recipes 2011

1/4 cup low sodium soy sauce

1 tablespoon brown sugar

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes

2 tablespoons canola oil

2 chicken breasts, thinly sliced

1 diced red bell pepper

1 diced yellow bell pepper

1 diced white onion

2 tablespoons minced, peeled fresh ginger

2 cloves minced garlic

1/3 cup chopped unsalted, dry-roasted peanuts, divided

4 cups cooked rice (use leftovers or Minute rice cooked as directed)

1/2 cup frozen peas

1 cup fresh bean sprouts

1. Combine first four ingredients in a small bowl; stir well with a whisk.

2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until no longer pink. Add bell peppers and onions; stir fry 3 minutes or until tender. Add ginger, garlic and 3 tablespoons peanuts; stir fry 1 minute until fragrant.

3. Add rice, peas, and bean sprouts and stir fry until thoroughly heated. Add soy sauce mixture and cook two minutes, tossing gently to coat. Sprinkle each serving with remaining peanuts.

Pepper and Onion Quesadillas

Quesadillas are always a hit in our house, for a variety of reasons. They're quick and easy, they're a great way to use up leftovers, and they're endlessly adaptable. I make cheese quesadillas often for lunch on the weekends since the boys love them, but every once in a while I get the urge to jazz up my own cheese quesadilla with some more mature flavors that make me feel less like a five-year-old. 

These pepper and onion quesadillas definitely contain more mature flavors, and they're so delicious. The filling is composed of poblanos, jalapenos, red onion and cheese (think fajitas, but without the meat). Talk about jazzing up a plain old cheese quesadilla! These are spicy and flavorful and just perfect for a quick lunch or dinner.

Pepper and Onion Quesadillas

2 tablespoons olive oil

2 poblano peppers, cut into thin strips

1 jalapeno pepper, seeded and finely diced

1 red onion, cut into thin strips

1/2 teaspoon salt

1/4 teaspoon cumin

1/2 teaspoon sugar

2 cloves minced garlic

1 tablespoon chopped cilantro

1 cup shredded cheddar or Monterey jack cheese, divided

4 flour tortillas

Sour cream for serving

1. Heat olive oil in a large skillet over medium heat. Add peppers, onion, salt, cumin and sugar and saute, stirring frequently, until peppers are just softened and onion is translucent. Add garlic cloves; cook and stir for 30 seconds. Remove from heat and stir in cilantro.

2. Add 2 tablespoons of shredded cheese to half of each tortilla. Top the cheese with a quarter of the pepper and onion mixture, then 2 more tablespoons of cheese. Fold the other half of the tortilla over the filling.

3. Cook quesadillas one or two at a time in the same skillet you used for the peppers, turning once, until tortillas are browned and crispy. Slice into wedges and serve with sour cream.

Baked Jalapeno Poppers

Even though I've made and shared a lot of jalapeno popper-inspired dishes on the blog, I realized recently that I'd never made actual jalapeno poppers. I decided to remedy that by putting them on one of my Christmas menus. Although they were a bit time-consuming to put together, they were really simple to make, and I was even able to assemble them ahead of time to ease the work I had to do when our guests arrived.

These definitely had quite a kick, as any good jalapeno popper should, but the heat was perfectly tamed by the creamy filling. As a nod to traditional, deep-fried jalapeno poppers, I mixed some breadcrumbs with butter and sprinkled the mixture over the top of the jalapenos before I baked them. Everyone absolutely loved these!

Baked Jalapeno Poppers

12 jalapenos, halved, stems attached but seeds and ribs removed

8 ounces cream cheese at room temperature

2 tablespoons sour cream

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 cup cheddar cheese, shredded

1/2 cup pepper-jack cheese, shredded

3 tablespoons butter, melted

1/2 cup breadcrumbs

1. Preheat the oven to 350 degrees. Arrange jalapenos on a foil-lined baking sheet.

2. Stir together cream cheese, sour cream, salt, and garlic powder. Add cheeses and mix until completely combined. Add about 1 tablespoon of the filling to each jalapeno.

3. Combine melted butter and breadcrumbs and sprinkle over the top of each jalapeno.

4. Bake for about 25 minutes, until filling is bubbly and breadcrumbs are browned.

Jalapeno Popper Wontons

I absolutely love my in-laws, and I consider myself incredibly lucky to be able to say that. Not only are they a fabulous, fun group of people, they're also very good (and creative) cooks. They are definitely my sort of people. I always look forward to holidays with them, because I know the food is going to be just as fantastic as the company.

When we got together for a Labor Day cookout recently, Joe's grandma and cousin were on the same page when it came to their appetizer offerings. Joe's grandma made an incredible jalapeno popper dip, and his cousin walked in with a casserole dish full of jalapeno popper wontons, announcing, "If you want any of these you'd better get them now, because I ate five of them on the drive here." Once I tried one, I could see why: They were absolutely delicious and addictive. So addictive that I had to make my own version of them at home.

Now, I'm sure there are a lot of recipes out there for these, but here's what I did. I decided to fry my wontons rather than bake them (like Joe's cousin did), because I like a really, really crispy texture. For the filling, I used cream cheese, shredded cheddar, and fresh jalapenos, and I sprinkled the wontons with coarse salt when they were finished frying. I thought about adding bacon to the filling, but in hindsight (I can't believe I'm saying this...) I'm glad I didn't. I think the bacon would have made them too heavy.

With the measurements below, I had enough filling to make an entire package of wontons. They take some time to make, it's true, but to say they're worth it would be a massive understatement. These wontons are a perfect football snack, a real crowd-pleaser, and I know I'll make them over and over again.

Jalapeno Popper Wontons

1 package refrigerated square wonton wrappers

1 8-ounce package cream cheese, softened

3 jalapenos, seeds and ribs removed, finely chopped

1/2 cup shredded cheddar cheese

Vegetable oil for frying

Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

Vegetable Tortellini Bake

This is one of those recipes you can modify to include whatever vegetables you have on hand, and it's going to be delicious. In my case...well, I used pretty much All The Vegetables: zucchini, summer squash, bell pepper, carrots, peas, mushrooms, onions, and tomatoes. Since my boys love pasta so much, I thought I might as well sneak a ton of veggies into the sauce so they'd eat them along with the tortellini. Success! I'm telling you, that method rarely fails.

I adapted this pretty heavily from Better Homes and Gardens. Their method, to me, just seemed needlessly complicated. In addition to upping the amount of veggies, I also removed the chicken called for in the original recipe (this dish doesn't need it; it's hearty enough), used half whole-wheat tortellini, and added pesto to the sauce. The result was a hearty dish that somehow doesn't seem heavy, and one that's healthy and delicious too.

Vegetable Tortellini Bake

adapted from Better Homes and Gardens

2 9-ounce packages refrigerated cheese tortellini

1 tablespoon olive oil

1 tablespoon butter

1 medium carrot, peeled and diced

1 red onion, thinly sliced

1 medium zucchini, sliced into half moons

1 medium summer squash, sliced into half moons

6 ounces button mushrooms, thinly sliced

1 red or yellow bell pepper, thinly sliced

4 cloves garlic, minced

1 cup frozen peas

1/3 cup chicken broth

1 cup milk

1 8-ounce package cream cheese at room temperature

1/4 cup pesto

Salt and pepper to taste

1 pint cherry tomatoes, halved

1/2 cup shredded Parmesan cheese

1. Preheat the oven to 350 degrees. Spray a 13 x 9-inch casserole dish with cooking spray. Cook tortellini in boiling salted water; drain.

2. Meanwhile, heat olive oil and butter in a large skillet. Add carrot, onion, zucchini, summer squash, mushrooms, and bell pepper and cook until vegetables are fork-tender. Add garlic; cook and stir for 30 seconds. Season with salt and pepper.

3. Add the milk and chicken stock to the vegetables and heat until bubbling. Add cream cheese and stir until melted. Add pesto and stir until fully combined. Taste for seasoning and add salt and pepper if needed.

4. Add the cherry tomatoes and the sauce mixture to the reserved tortellini and stir to combine.

5. Pour mixture into prepared casserole dish. Sprinkle with parmesan cheese. Bake for 30 to 35 minutes or until bubbling.

Joe's Favorite Meatballs

Despite his Welsh last name, my husband is Italian. Even though he’s really only a quarter Italian, that’s the part of his heritage he seems to embrace the most. It’s definitely the food he embraces the most. And although I don’t claim to be an excellent Italian cook like his grandmother and great-grandmother, my version of Italian food seems to be good enough for him. These meatballs are one of the meals he requests the most.

I’ve been making these for years, and I can’t believe they haven’t found their way onto the blog yet. What makes these particular meatballs so delicious, in my opinion, is the balance of sweet and spicy. The hot Italian sausage is perfectly complemented by the sweet red bell pepper (which is finely chopped with the aid of a blender, so you get a bite of it in every meatball) and the San Marzano tomatoes in the sauce. If I’m short on time I’ll just crack open a jar of store-bought spaghetti sauce (I’m never opposed to taking shortcuts!) but I really prefer the homemade sauce with the sweet tomatoes for these meatballs. I know in the picture they look pretty generic, but wait until you taste how flavorful they are! There’s definitely a reason my husband can’t get enough of them!

By the way, it's November, which is National Blog Posting Month, and I'm participating because I'm a crazy person. So you'll be getting a post from me every day for the next 30 days!

Joe’s Favorite Meatballs

1 pound hot Italian Sausage
1 red bell pepper, divided
1 large onion, chopped, divided
2 tablespoons chopped fresh parsley
4 cloves minced garlic, divided
1/2 cup grated parmesan cheese
1/2 cup Italian-style breadcrumbs
1 egg
1 tablespoon Italian seasoning
1 teaspoon salt
2 tablespoons olive oil, divided
1 14.5-ounce can Italian-style diced tomatoes
1 28-ounce can San Marzano tomatoes

1. Halve red bell pepper and discard stems and seeds. Coarsely chop half of the pepper and place in a blender or food processor; chop the other half and set aside. Chop the onion; add half to the pepper in the blender and set the other half aside.

2. To the bell pepper and onions in the blender, add parsley and 2 cloves of garlic. Pulse until very finely chopped and paste-like.

3. Place sausage in a large bowl. Add bell pepper mixture, parmesan cheese, breadcrumbs, egg, Italian seasoning and salt. Mix gently with your hands to combine and shape into balls, slightly smaller in size than a golf ball.

4. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When simmering, add meatballs to skillet and cook until browned on all sides. Drain on paper towels.

5. While the meatballs are cooking, heat remaining tablespoon of olive oil in a Dutch oven or high-sided skillet. Add reserved onions and bell pepper, season with salt and pepper to taste, and cook until vegetables are softened. Add remaining 2 cloves of minced garlic; cook and stir for 30 seconds. Stir in diced tomatoes and San Marzano tomatoes, crushing the tomatoes with a wooden spoon. Heat to bubbling, then reduce heat to medium low.

6. Add the meatballs to the sauce so they can gently finish cooking through, 10 or 15 minutes. Serve over pasta or on crusty bread.

Mexican Pulled Chicken Stuffed Peppers

I love making Mexican-style shredded chicken in the Crock pot, but I usually use it for burritos or tacos. I was really excited when I saw this recipe, because I love stuffed peppers, and I always try to put some version of them on our menu whenever bell peppers are on sale.

These were absolutely delicious, and so easy too. The chicken cooks itself, basically, so all you have to do the night you serve this meal is stuff and cook the peppers themselves. I always halve my peppers before I stuff them, because I think it makes them easier to eat (and they cook faster too!). I haven’t tried it, but I bet they’d freeze well too.

With our favorite sour cream rice on the side, this was a hearty, satisfying, and easy meal.

Mexican Pulled Chicken Stuffed Peppers
adapted from Life As A Plate

3 chicken breasts
1 can black beans, rinsed and drained
1 can corn, drained
1 package taco seasoning
4 cups salsa, divided
4 large bell peppers, any color
Shredded Mexican-blend cheese

1. Put chicken breasts, black beans, corn, taco seasoning and 2 cups salsa in the Crock pot. Cook on low for 6 to 8 hours. Shred chicken with two forks and mix well.

2. Using a sharp knife, halve peppers and pull out all the seeds and ribs. Stuff each pepper half with chicken mixture.

3. Spread 1 cup salsa on the bottom of a baking dish. Place peppers in dish and top with remaining 1 cup salsa. Bake at 350 degrees for 30 minutes, or until peppers are soft.

4. Top with shredded cheese and cook for an additional 5 minutes, or until cheese is melted. Serve immediately.

Chicken Cheesesteaks

These sandwiches ended up on our menu during one of the weeks when I just wasn’t inspired to meal plan. Nothing sounded good to me, so I went into the folder of recipes I’d bookmarked and picked this one almost randomly. But these chicken cheesesteaks were so delicious and turned out to be such a hit with my whole family that I was really sorry I’d waited so long to try them!

There’s nothing super fancy or complicated about this recipe. It’s just a basic chicken cheesesteak with onions, mushrooms, and a couple of different kinds of peppers. I think that’s what I love about these sandwiches, really, because simple, uncomplicated, delicious food is my favorite kind. They come together very quickly, and they’re a perfect weeknight meal. Joe has been requesting them a lot lately, so look for them on our meal plan again soon (probably next week!).

Chicken Cheesesteaks
adapted from Everyday Food

1 pound chicken cutlets
2 tablespoons vegetable oil, divided
Coarse salt and ground pepper
1 green bell pepper
1 red bell pepper
1 large onion, halved and thinly sliced
8 ounces sliced button mushrooms
4 garlic cloves, thinly sliced
8 slices provolone cheese
4 soft hoagie rolls, split lengthwise
Banana peppers
Mayonnaise

1. Heat 1 tablespoon vegetable oil in a large skillet. Slice chicken very thinly (it helps if the chicken is still very slightly frozen) and season with salt and pepper. Add to skillet and saute until chicken is cooked through and slightly browned on the outside. Set chicken aside.

2. To the same skillet, add the remaining tablespoon of vegetable oil. Add peppers, onion, and mushrooms and saute until crisp-tender. Add garlic and season with salt and pepper; cook and stir for 30 seconds.

3. Place hoagie rolls in a baking sheet. Top each roll with chicken, vegetables, and two slices of cheese; broil until cheese is bubbling, 30 seconds to 1 minute.

4. Top each sandwich with banana peppers and spread with mayonnaise. Serve immediately.

Saturdays with Rachael Ray: Honey-Lime Chicken Salad with Poblano Buttermilk Ranch Dressing

 

Although this recipe definitely originated from a Rachael Ray recipe, I should mention that I changed it. A lot. A few of the comments in the recipe reviews said that this salad needed another flavor, so I definitely gave it another flavor. Or five more. I don’t think Rachael would be too mad at me for it. (Well...she might be mad at me for using ranch dressing mix. Sorry, Rach.)

We loved this salad. The dressing was amazing, and was definitely the star of this salad. The grilled poblano peppers added such a wonderful smoky, spicy flavor, and the buttermilk and sour cream made it so creamy. And I have to give my husband a pat on the back, because he grilled the chicken perfectly. It was tender but perfectly charred, and it had wonderful flavor (for which I’ll pat myself on the back, because I made the marinade).

This salad is perfect for summer, because nearly all of the work is done outside. I used croutons as the crunchy element because they’re what I had on hand, but next time I’ll use crushed tortilla chips instead. This recipe is a keeper for sure!

Be sure to check out Taste and Tell’s Saturdays with Rachael Ray for more great recipes!

Honey-Lime Chicken Salad with Poblano Buttermilk Ranch Dressing
adapted from Everyday with Rachael Ray

Juice of 2 limes
1 tablespoon honey
2 skinless, boneless chicken breasts (about 1 pound)
Salt and pepper
2 poblano chiles, halved and seeded
1 sweet onion, thickly sliced
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon ranch dressing mix
1 large head romaine lettuce, torn into bite-size pieces
Shredded pepper-jack cheese
Croutons or crushed tortilla chips

1. Preheat a grill or grill pan to medium. In a shallow bowl, pour all but 2 teaspoons of the lime juice over the chicken. Add 1 tablespoon olive oil and the honey and turn to coat; season with salt and black pepper. Cover and let marinate at room temperature for 15 minutes.

2. Meanwhile, in a large bowl, toss the chiles and onion with 2 tablespoons olive oil; season with salt and black pepper. Transfer the chiles to the grill and tent with foil. Grill, turning occasionally, until softened, 10 to 15 minutes. Transfer to a large bowl, cover and let stand for 15 minutes. Meanwhile, grill the chicken and the onion, turning once, 5 to 6 minutes on each side; let cool.

3. Peel the chiles and remove seeds. Using a food processor or blender, puree the chiles with the buttermilk, sour cream, ranch dressing mix and the remaining 2 teaspoons lime juice; season with salt and black pepper.

4. Slice the chicken and serve on top of the romaine. Add the onions, cheese, croutons or tortilla chips, and dressing to each serving.

Steak Fajitas with Chimichurri and Drunken Peppers

This doesn’t happen very often lately, but I’m actually posting a meal today that underwhelmed me. However, I know exactly what the problems were, and if I hadn’t done these two wrong things I think this meal actually would have turned out great.

The first thing I did incorrectly was purchase a different cut of meat than the recipe called for -- I can’t even remember what cut of steak it was, but it was a much tougher cut. The second thing I did incorrectly was try to cook this on my Griddler instead of on the outdoor grill. Bless my Griddler’s heart, but it just can’t grill things very well. That smoky burnt quality that I love about grilling is completely missing.

So, yeah, I messed up the main component of this dish -- the steak. However, the chimichurri sauce was so bright and tangy and flavorful, and the drunken peppers were phenomenal. I’ll be trying this meal again this summer –- with the correct steak, and on the outdoor grill -- and I imagine it’s going to be very good then!

Steak Fajitas with Chimichurri and Drunken Peppers
slightly adapted from Food Network Magazine

1 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lime juice, divided
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup beer
8 8-inch flour tortillas

1. Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lime juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.

2. Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.

3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.

4. Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lime juice; drizzle over the fajitas. Serve with lime wedges, if desired.

Southwestern Veggie-Stuffed Peppers and Leftover Baked Veggie-Rice Burritos

Sorry for not posting yesterday. I was home with my youngest son, who has croup. The poor little thing was so pathetic and just wanted to be held all day long (who can blame him?) so I didn’t have a chance to get on the computer. To make up for my second child-related absence in two weeks, I’m giving you a two-for-one recipe today.

Who doesn’t love a good stuffed pepper, right? I have to confess that this is the first time I’ve ever made stuffed peppers at home, but it definitely won’t be the last. They were incredibly easy -- much more so than I thought they’d be. I adapted the recipe from one I saw on $5 Dinners, but I only used one type of beans and added both zucchini and corn to the filling to make it even more veggie-full.

(I did have an unfortunate tearing incident with one of my peppers, which is why you only see half a pepper filled in the second picture. But it was the perfect size for Andrew, who devoured it!)

I had a ton of filling left over, so I used it the next night to make us some delicious baked burritos. I mixed sour cream and cheese with the leftover filling and rolled it up in flour tortillas, and it made another big, satisfying, yummy dinner for us (pardon the picture; I know it's awful). Make the peppers on Sunday night, since they take a little longer, and have the burritos on Monday since they take no time at all. We’ll be having this combination of dinners a lot!

Southwestern Veggie-Stuffed Peppers
adapted from $5 Dinners

1 cup instant rice

1 small yellow onion, finely chopped
1 medium zucchini, diced
2 cloves garlic, minced

1 15-ounce can of diced tomatoes with green chilies, drained

1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1/4 cup chopped cilantro

1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste

4 green peppers

Shredded cheddar cheese

1. Cook the rice as directed; set aside.

2. In a small amount of olive oil in a saucepan over medium heat, sauté onion and zucchini until softened. Add garlic; cook and stir for 30 seconds. Add diced tomatoes with green chilies, black beans, corn, and cilantro. Season with chili powder, cumin, and salt and pepper to taste. Stir in rice.

3. Meanwhile, slice the stem out of the top of the green peppers and place them in a pot of boiling salt water for 5 minutes. Remove from water, then stuff with the filling. Top with a pinchful of shredded cheese.

4. Bake at 350 degrees for 20 to 25 minutes, or until the cheese is melted and bubbly.

Leftover Baked Veggie-Rice Burritos

(Approximate the ingredients according to how much filling you have left.)

Leftover filling
Sour cream
Shredded cheddar cheese
Flour tortillas

1. Preheat oven to 350 degrees.

2. Combine leftover filling, sour cream, and cheddar cheese.

3. Divide filling in equal amounts among flour tortillas. Wrap each filling securely and place seam-side down in a casserole dish you’ve sprayed with cooking spray.

4. Bake until flour tortillas begin to crisp, about 20 minutes.

Roasted Bell Pepper Pasta

I love roasted peppers. I’ll be the first to admit that I usually buy them in a jar at the supermarket, but I really need to get out of that habit, because making them at home is so easy and results in a fresher, more concentrated taste.

This is the perfect recipe to highlight the amazing flavor of roasted bell peppers. We all really enjoyed this creamy, smoky pasta. It would be delicious with some grilled chicken breast sliced on top, but it’s delicious just the way it is too.

Roasted Bell Pepper Pasta
source: adapted from Kraft Foods

1 pound fettuccine
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
1 cup chicken broth
1/4 teaspoon crushed red pepper
Salt and black pepper to taste
1 8-ounce tub chive and onion cream cheese spread
Parmesan cheese

1. Heat broiler. Place whole bell peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 minutes or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 minutes or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut each pepper lengthwise into 4 pieces; remove and discard seeds.

2. Meanwhile, cook pasta in boiling salted water as directed on package.

3. Blend roasted red bell pepper, chicken broth and crushed red pepper in blender until smooth. Add salt and black pepper to taste. Cut remaining roasted peppers into strips and set aside.

4. Drain pasta in colander. Add pepper puree to saucepan with cream cheese spread; cook and stir on medium heat 1 to 2 minutes or until cream cheese is melted and sauce is heated through. Remove from heat. Add pasta and pepper strips; mix lightly. Top with parmesan.

Hot Italian Turkey Sandwiches

Don’t get me wrong, I love a good turkey and American cheese sandwich as much as the next girl. But sometimes, it’s nice to fancy up a plain old sandwich for dinner. This recipe does just that. It elevates deli turkey to a truly delicious level with the addition of roasted red peppers, sautéed mushrooms and onions, and a creamy pesto mayonnaise. I made all four sandwiches, had one for myself and gave Joe two, and took the fourth with me to work for lunch the next day (and it reheated really well) -- but let me tell you, I had to fight Joe for that sandwich! He could have eaten a third one with no problem, he loved these so much. We’ll be making these sandwiches a lot. Thanks for sharing the recipe, Deborah!

Hot Italian Turkey Sandwiches
source: adapted from Taste and Tell

1 teaspoon oil
8 ounces mushrooms, sliced
1 cup thinly sliced onion

Salt and pepper to taste
4 hoagie rolls, split
8 ounces sliced cooked turkey
1 cups roasted red peppers, patted dry and sliced
1 cup shredded mozzarella cheese
4 tablespoons basil pesto
3/4 cup mayonnaise

1. Preheat oven to 425 degrees.

2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; saute 5 to 7 minutes, stirring often, until lightly browned. Season with salt and pepper to taste.

3. Top half of each roll with turkey and peppers, spoon on onion and mushrooms, and sprinkle with cheese. Bake 5 minutes or until cheese melts.

4. Mix pesto and mayonnaise; spread onto top of each roll.

Sweet BBQ Chicken Kabobs

Good morning everyone! I hope you all had fantastic long holiday weekends. I don’t know about you, but I think the Tuesday after a long weekend is so much worse than any Monday. Our weekend was so crazy, I feel like I need at least two days to recover from it! We had so much fun, though.

I have a really delicious chicken kabob recipe to share with you today. This recipe comes from The Sisters’ Café, which is one of my very favorite food blogs. There are five ladies who contribute, and they post yummy recipes so frequently it makes my head spin!

We all really enjoyed these chicken kabobs. I actually broiled them instead of grilling them because it was raining the day I made these (but then, what day isn’t it raining here lately?), and that worked fine, but next time I make them I’ll definitely grill them for the extra flavor. I’ve posted the original instructions below, since I only broiled them out of necessity.

I think our favorite part of these kabobs was the pineapple; it tasted so delicious doused in BBQ sauce, and it was a nice balance to the bell peppers and the chicken. With some rice pilaf on the side, these made for a quick, delicious, and simple dinner. It was affordable, too; I only used one large chicken breast, and I got seven kabobs out of it. I’ll definitely be making them again this summer!

Sweet BBQ Chicken Kabobs
source: slightly adapted from The Sisters’ Café

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
Salt and pepper to taste

2 cups fresh pineapple chunks (1 1/2 inch)

1 each red and green bell pepper, cut into 1 1/2 inch pieces

1/2 cup BBQ sauce

3 tablespoons orange juice

1. Heat grill to medium-high heat. Season chicken with salt and pepper to taste and thread alternately with pineapple and peppers onto skewers to make kabobs.

2. Mix BBQ sauce and juice and brush some of the sauce mixture onto kabobs. Grill 8 to 10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

Roasted Vegetable Subs

I’ve mentioned my love of roasted vegetables before. I love the deep, nutty flavor, the texture, the beautiful colors. I pretty much love everything about them.

I was inspired to make these subs after Joe and I loved the roasted vegetable soup I made a while ago so much. I thought roasting the vegetables with some balsamic vinegar and piling them on rolls with tons of cheese would make for an absolutely delicious dinner – and I was right. These subs were so yummy that we didn’t even miss the meat. The balsamic vinegar adds an additional depth of flavor and a wonderful tang that’s just delicious, and the melty cheese is a nice contrast to the crisp-tender vegetables. You could use any combination of vegetables you like; asparagus, zucchini, or a poblano pepper for a little kick would also be delicious. I kept ours simple with a combination of bell peppers, onions, garlic and mushrooms. I can’t wait to make these again! (Only next time I won’t burn the rolls; I got distracted by two little boys who shall remain nameless.)

Roasted Vegetable Subs

1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow or orange bell pepper, coarsely chopped
1/2 pound whole button mushrooms, quartered
1 large red onion, coarsely chopped
3 cloves minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
2 sweet Italian rolls, split and toasted
6 slices provolone cheese

1. Preheat oven to 475 degrees. Arrange vegetables in a single layer on a non-stick baking sheet; add olive oil, vinegar, and salt and pepper and toss to combine. Roast, stirring occasionally, for 30 minutes or until golden brown and tender.

2. Pile half of the vegetables on each roll and top each with 3 slices of cheese. Broil to melt cheese, if desired.

Roasted Vegetable Soup

I know, I know: It's March-almost-April, and it's not really "soup season" anymore. But if your weather is anything like ours here in Ohio, it's bound to change in five minutes, and you just may have a few more rainy, chilly days before it warms up for good. On one of those days, this soup is the perfect thing to make for dinner.

I'm loving roasted vegetables lately. I just love the deep, slightly charred flavor that results in roasting them. And I mean, just look how beautiful they are. How could anything so gorgeous not taste amazing?

You can use any combination of vegetables you like for this soup; asparagus would make this more spring-y, tomatoes would make it sweeter, and potatoes would make it heartier. Trust me, you don't want to wait until the fall to try this one.

Roasted Vegetable Soup
source: adapted from Pillsbury Christmas 2007

2 tablespoons olive oil or vegetable oil
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced zucchini
1 red onion, halved lengthwise and chopped
1 medium red bell pepper, coarsely chopped
2 carrots, peeled and chopped
1/2 pound mushrooms, sliced
3 garlic cloves, minced
1 can vegetable broth or chicken broth
3/4 cup whipping cream
2 tablespoons chopped fresh parsley

1. Heat oven to 475 degrees. In small bowl, combine oil, rosemary, salt and pepper; mix well. Set aside. In large bowl, combine all vegetables. Add oil mixture to vegetables and mix well to coat. Place vegetables in a single layer on an ungreased cookie sheet.

2. Bake for 30 minutes or until vegetables are golden brown and tender, stirring halfway through baking time.

3. In large saucepan, combine roasted vegetables, broth, cream, and parsley; mix well. Cook and stir over medium heat for 8 to 10 minutes or until thoroughly heated and slightly thickened.

Slow Cooker Pepper Steak

I know this meal doesn't look very pretty in the picture, but trust me: This pepper steak is absolutely delicious. The meat is really flavorful and tender, and the sauce is just amazing. I used a can of crushed tomatoes instead of the whole tomatoes called for in the original recipe, but it worked out just fine. I also skipped the corn starch step, which is why my sauce is a lot thinner than it would have been otherwise. But I really liked the way the sauce soaked down into the rice and flavored it.

If you're looking for a meal that requires very little prep and almost no maintenance and results in something flavorful and satisfying, I think you'll really like this.

Slow Cooker Pepper Steak
source: Tried-and-True Cooking with Heidi

1 1/2 to 2 pounds beef top round steak
2 tablespoons canola oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
4 tomatoes, cut into eighths or 1 can (16 ounces) tomatoes with liquid, cut up (I used 1 can of crushed tomatoes)
1 large green pepper, cut into strips
1/2 cup cold water
1 tablespoon cornstarch

1. Cut beef into strips; brown in oil in a skillet. Transfer to a 3-quart slow cooker. Combine the next seven ingredients; pour over beef.

2. Cover and cook on low for 5 to 6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer.

3. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. (I skipped this step, but would probably do this next time to make the sauce a little thicker.)