Italian Sausage Stuffed Bell Peppers

You'd think I'd be prepared.

We're having guests tomorrow.  Well, technically, it's my family, which can hardly constitute as guests, but we're having people coming to stay with us in our home, sleep in our beds, eat our food, use our toilet.  I'm not complaining.  It's what guests do.  And I'm thrilled to share our space and our toilet paper with the ones I love.

Linens have been laundered, activities have been planned, a belated birthday gift has been wrapped. 

But I'm in a bit of a pickle.  They arrive tomorrow night and I'm stumped on dinner.  I've been thinking and overthinking about it all darn day.  You see, I've been making these stuffed bell peppers a lot for Nathan and me, and they're mighty delicious, but they're just not something I would serve to my family on the night of their Texas arrival.  They're more of a meat and potatoes kind of family (no, we're not farm people, but I actually had someone at work the other day tell me he could see me growing up on a farm.  Um no.  If you know me at all this is as far from my personality as you can get.  I don't do farms.  I don't do camping.  I don't do dirty, sweaty things.  I'm very much a girl).  But my parents like meals with a piece of meat (and a side of wine)- like a filet of steak or a breast of chicken.  That sort of thing.  And for some reason it's tearing me up inside.

Nathan wasn't much help when I phoned him in Austin this evening (yes, I'm greeting the trick-or-treaters solo tonight), and the fact that he is expected to mow the yard and clean up the unfinished bathroom upon his arrival tomorrow morning is really all I can ask of him.  Dinner is up to me.  And dinner I shall serve.

oh, and the best part of this little visit?  i'm gonna get to see this guy and this girl.

Italian Sausage Stuffed Bell Peppers

Serves 2

1/2 cup uncooked instant brown rice
2 teaspoons olive oil
1/2 cup chopped yellow onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 garlic clove, minced
1/2 teaspoon oregano
1/4 teaspoon fennel seeds
1/2 cup ground italian sausage crumbles (I use Jimmy Dean Fully Cooked Sausage Crumbles)
1/8 cup grated parmesan
2 green bell peppers

Cook rice according to package directions.  Set aside.

Cut top off peppers 1/2 inch from the stem end and remove seeds (reserve and chop up the top of the pepper around the stem to add to the filling mixture).  Place standing up in baking dish (for two peppers I used a 9x5-inch loaf pan).  Set aside.

In a medium skillet, heat olive oil over medium heat.  Add onion and chopped bell pepper; sprinkle with salt and pepper.  Stir often, until soft and translucent.  Add garlic, and cook for one minute.  Add oregano, fennel seeds, sausage, and rice.  Toss and cook until warmed through.  Divide mixture between each bell pepper, pressing down with the back of a spoon until full.  Bake at 350 degrees for 20 minutes.  Sprinkle with parmesan and cook for 10 minutes more, until cheese is melted.



  

Spicy Ginger Balsamic Tomato Salad

We have officially had our first dinner party.

There were only four of us.  And the other couple was my parents.  And they pretty much did all the cooking.  But still.  We had guests for dinner, at our table, in our home.  We're so grown up!

Upon their arrival, the car was unloaded (wine in tow, no doubt), the tour was given (we've bought a few things since their last visit), and drinks were poured (beer for the guys, said wine for mom, fruity cocktail for me, as usual).  At last, our little party was underway.  While the men manned the grill, us ladies stayed in the kitchen making this tomato salad- a light and refreshing side dish straight from the kitchen of my sister. 

We were first introduced the evening after my brother's wedding at a small get-together at her place and Nathan's been talking about it ever since.  Once my parents announced their intentions to drive down and stay with us for a little weekend vacay, they insisted we put our lonely grill to use, and I knew instantly that tomato salad would make an appearance.  The tomatoes get a little heat from the jalapeno, a bit of a zing from the ginger, and a salty drizzle of balsamic poured over top; we definitely enjoyed good company and good food that evening.

Spicy Ginger Balsamic Tomato Salad

Serves 4

2 large tomatoes, cut into large chunks
1 green onion, diced
2 garlic cloves, minced
1/2 jalapeno, minced

1/8 cup balsamic vinegar
1/2 tablespoon brown sugar
1/2 tablespoon olive oil
1 teaspoon fresh ginger, finely minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Combines tomatoes, green onion, garlic, and jalapeno in large bowl.  In separate, small bowl, whisk together balsamic, brown sugar, olive oil, ginger, cumin, salt, and pepper.  Pour dressing over tomato mixture and toss to coat.  Chill for one hour before serving.

Adapted from my sister, Mel.

Stuffed Bell Peppers

Some things I did last week:

Played hookie from work.  Yup, called in for a Me Day- took a nap, watched The Bachelor (don't hate), wasted some time on the internet, took a long walk with Nathan and the dogs, and finished the day off with some gnocci for dinner and a movie.  Perfect.

Cleaned out the fridge...the day after trash day, then missed trash pick up when it finally rolled around this week, so now we get to have one heckuva stinky trash bin for another seven days.  Yummy.

Washed our everyday placemats in the washing machine and ended up shrinking them about two and a half inches.

Ate these leftovers.

Started reading a new book.  December's book ended up taking me two months to read so I'm determined to double-up in February- the shortest month of the year.  Here we go.

Searched and researched potential ideas for Nathan's upcoming birthday.  Less than one week 'til the big 3-0, baby!  (ps this means cake)

And I made these peppers.  In about 20 minutes flat.  I read a little quip in a recent Food Network magazine that recommended freezing cooked rice, that way it's at the ready when you are (I also do this with cooked, chopped chicken).  Not a bad idea.  So I defrosted the rice (and some chicken) and everything came together in no time.  Here's the best part about this recipe: use whatever the heck you've got lying around- carrots, celery, spinach, beef, pork, chicken- any veggies, any meat.  A great way to use up those pesky leftovers!  This is my version, but adapt as your appetite- or fridge- see fit.

Stuffed Bell Peppers

Serves 2

2 bell peppers (any color you would like)
1/2 tablespoon olive oil
1/2 yellow onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1 cup cooked rice
1 cup chopped, cooked chicken
1 tablespoon tomato paste
2 tablespoons ketchup
1 teaspoon Worcestershire
1/2 teaspoon dried oregano
Dash of Tabasco
Salt and pepper, to taste

Bring a large pot of water to boil over high heat.  Meanwhile, cut top off peppers 1/2 inch from the stem end and remove seeds (reserve and chop up the top of the pepper around the stem to add to the filling mixture).  Add peppers to water and boil for 5 minutes, keeping peppers completely submerged.  Drain and set aside to cool.

Preheat oven to 350 degrees.  Heat oil in medium skillet over medium heat.  Add onions and chopped bell pepper, stirring often, until soft and translucent, about 5 minutes.  Add the garlic and cook a minute more.  Remove skillet from heat.  Add rice, chicken, tomato paste, ketchup, Worcestershire, oregano, and Tobasco.  Season with salt and pepper and mix well.

Arrange the cut side of peppers up in a loaf pan, then stuff peppers with filling.  Add 1/4 cup of water to the pan.  Bake at 350 degrees for 30-35 minutes.

Chelsea Original :)

Zucchini Pineapple Bread

You know you want a slice.



I have intended to make this bread for two years people.  TWO YEARS!  It was printed off and has been sitting in a binder since October 2010.  So what finally prompted this little loaf?  Well I'll tell you the story (because I know you're dying to hear):

It began the first night in Minnesota.  We went to a hole-in-the-wall pizza joint called Savoy, and after pouring over the menu and deliberating on our pizza selections, we came to two final choices:  The Savoy Special (aka a LOADED Supreme) and Pepperoni Pineapple (a combo suggested by my brother).  My brother apparently knows his pizza, because that PP got devoured so fast I only ended up getting one slice!

One thing was decided after that PP experience: this must be recreated at home. 

Fast forward 5 days later.  I arrive back in Texas and immediately head to the grocery store with two things in mind:  cilantro and pineapple.  [We don't waste any time when we want pizza.]  Fast forward three days later.  We go out to lunch to Palio's and order...you guessed it!  Pepperoni Pineapple.  It's apparently our new fav.  Tied with supreme anyway; gotta stay true to my love.

So, what to do with the leftover pineapple??  What to do, what to do?  I made this bread!  It was worth the two year wait.  Everything a zucchini bread should be- bursting with spices, moist, and flavorful. 

So have a slice!  (of both the bread and the pizza).  It's fruit and veggies, afterall :)

Zucchini Pineapple Bread

Makes one 9x5-inch loaf

2 eggs

1/2 cup white sugar

1 teaspoon vanilla extract

1/2 cup vegetable oil

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 (8 ounce) can crushed pineapple, drained

1 cup grated zucchini

1 1/2 cups all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

3/4 teaspoon baking powder

Combine flour, baking powder, baking soda, and salt.

In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into greased and floured 9x5-inch loaf pan.  Bake at 350 for 35 minutes or until set in the middle and wooden toothpick comes out clea.  Cool on wire rack.

Adapted from AllRecipes.