An Update: Stuffed Red Sweet Peppers

I recently posted an invented recipe I came up with for stuffing red sweet peppers. Well I tried it again, but I didn’t have red sweet peppers or blue cheese so I came up with something new that works great as a veggie dip or on a burger with olives:

Ingredients

  • 1 block of cream cheese
  • 2 Tbsp basil pesto
  • Several dashes Worcestershire sauce
  • 2-3 Tbsp Caesar Vinaigrette dressing

Directions

  1. Mix it all together and use it for veggie dip, or spread it on burger buns and add sliced olives

(Apparently, WordPress has decided to randomly add advertisements to my posts, so anything below this line, other than ‘Share’ buttons, ‘Like’ buttons, or keywords, is NOT from me and I didn’t choose to have it posted here.)

DIY Plant Markers

DIY Plant Markers

This is something I saw on Pinterest a while back and today I actually made them! We have an abundance of sticks and I still have all my stamps from my Stampin’ Up phase, so it wasn’t a problem to find materials, and this morning was absolutely perfect for sitting on the deck, whittling away, and enjoying some coffee and sunshine.

They’re so easy to make; just find straight-ish sticks, about the width of your index finger and cut down to about 6-inches in length, use a utility knife to whittle away one end (do I need to say it? always move the knife AWAY from any body parts, not towards), then use rubber stamp letters (or a pen, or a marker, or anything that is non-toxic) to write the plant name on it.

Update: Later on the same day I made these it rained. All my hard work washed away! I will need to find some more permanent inks to use, but I don’t want to destroy my stamps. I will either try pigment inks or brush some polyurethane over the stamping. I don’t want to grow toxic food, but at the same time I really don’t want to spend money on this project. After all, this is Working With What You Have; I have polyurethane, but I do not have pigment inks. What is a girl to do? Anyone have any ideas for me?

Grilled Blue Cheese & Pesto Stuffed Red Sweet Peppers

This is a prime example of what happens when you don’t have what you need to do what you want, or you don’t even know what you really want but don’t have what you need anyway, so you just figure something out using what you have on hand… and it works.

One of my greatest triumphs in a loooooooooooong time; I have been fairly uninspired for quite a while. But last night my husband and his friend were doing some recording in our basement and I wanted to be able to offer our friend some delicious dinner. I also wanted to grill because it was beautiful out. I had chicken, and I had spices for the chicken, but what to make with the chicken? No lettuce for salads. No pasta. I’m bored with rice. In the pantry I had some red sweet peppers (I don’t know what kind; they weren’t bell peppers. The package just said long sweet red peppers. Maybe that’s an actual name for a pepper? They were cheaper than the red bell peppers by about 60% so I bought them). In the fridge I had cream cheese (always have cream cheese), blue cheese and pesto. Apparently, this is all you need for perfection!

Grilled Stuffed Red Sweet Peppers

Get your grill ready. Heat should be med-low (put your hand, palm down, at the level the food will be cooking at. the temperature will be perfect for the peppers when you can hold your hand there for 5 seconds before it’s too hot). Slice up your peppers! Since mine were long I sliced most of them in half lengthwise, then in half width-wise.

Then put about this much blue cheese, cream cheese and basil pesto in a small bowl:

Then double it because that’s not enough. Then mix it up with an electric mixer on low speed until it looks like this:

Go grill your peppers! Place them cut-side down and grill them, uncovered, for a minute or two—watch them like a hawk! You don’t want to incinerate them, and that can happen very quickly.

Take them off the grill. They will smell heavenly. Try not to eat them all straight away. Let them cool down a bit. I did not watch mine like a hawk. They got a little incinerated around the edges. But it turned out that it was still delicious!

Next, fill the peppers with the pesto/cheese mixture.

Go out in your garden and cut some chives (I know everyone has a garden with chives). Snip them up and sprinkle over the peppers/cheese. If you’re grilling more stuff (like chicken) let that cook until about 1 minute before it’s done and throw the filled peppers back on the grill (indirect heat, cut-side UP). Let them warm up, and the cheesy mixture get all warm and smooth. Then you’ll have this:

Grilled Stuffed Red Sweet Peppers

But not for long. They will be eaten quickly; hopefully even some of your guests will get some.

Grilled, Pesto-and-Cheese Stuffed Sweet Peppers

Ingredients

  • 1 block of cream cheese
  • 4-5 oz. blue cheese
  • 2 Tbsp basil pesto
  • 2-3 Long Red Sweet Peppers
  • Fresh cut chives

Directions

  1. Heat up your grill. Charcoal preferably. Medium-low heat will suffice for the peppers (see the handy chart from Better Homes and Gardens below on how to test the temperature of your charcoal grill without fancy gadgets)
  2. Slice the peppers length-wise so they make little boats. If the peppers are very large, you can cut the boats in half lengthwise to make them single-serving-size appropriate
  3. Place them, cut side down, on the grill for 1-2 minutes; just until they are a little charred around the edges. Remove from heat and set aside to cool
  4. Mix together cream cheese, blue cheese and pesto until smooth-ish. Spoon/spread into cooled red pepper boats. Sprinkle with chives
  5. Place back on the grill for 1 minute (cut side UP, obviously) to warm up and get the cheese mixture warm and gooey, and to bring out all the wonderful flavors
  6. Remove from heat, serve warm. No regrets!

How to tell if your grill is warm enough, via Better Homes and Gardens:

Place your hand, palm down, at the level where the food will be cooking. Obviously, don’t touch the grill. Count how long your hand can stay there until it’s too hot (one-one-thousand, two-one-thousand, etc.).

  • 2 seconds — grill temperature High
  • 3 seconds — grill temperature Medium-High
  • 4 seconds — grill temperature Medium
  • 5 seconds — grill temperature Medium-Low
  • 6 seconds — grill temperature Low

Best Pancakes Ever

Here it is. The recipe for the best pancake recipe we’ve ever made, and believe me, we’ve tried a LOT of pancake recipes. Including one that said it was Canadian. That one was the worst.

The recipe is from kris at AllRecipes.com

Ingredients

  • 3/4 C Milk
  • 2 Tbsp vinegar
  • 1 C flour
  • 3 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 t salt
  • 1 egg
  • 2 Tbsp melted butter

Directions

  1. Combine milk and vinegar. Set aside for 5 minutes
  2. Combine dry ingredients. Set aside
  3. Whisk egg and butter into milk/vinegar
  4. Combine wet and dry ingredients. Mix until smooth
  5. Cook them. :)
  6. Optional: After pouring batter onto the griddle/pan, sprinkle with blueberries, banana slices, chocolate chips, and/or drizzle with honey before flipping the pancakes over.
  7. Also optional: I am not a fan of syrup; it’s too sweet and no matter how hard you try the stickiness will get all over you. So I prefer to spread cream cheese on my pancakes and sprinkle cinnamon & sugar over the top. DELICIOUS.

Alien Brain Hemmorage – a shot I can take

My brother found this drink online and decided that his house-warming party was a perfect opportunity to test it out on some unsuspecting victims. I loved it! It looks awful, and my husband (and many others) refused to try it, and may have lost a little respect for those of us who did, but it tasted great.

Alien Brain Hemorrhage - Steps 1 & 2

Alien Brain Hemorrhage - Steps 1 & 2. 1 part peach schnapps, 1 part Bailey's Irish Cream poured gently on top

 

Alien Brain Hemorrhage - Step 3

Alien Brain Hemorrhage - Step 3. GENTLY add a little Blue Curaçao (pronounced koor-uh-soh)

 

Alien Brain Hemorrhage - Step 4

Alien Brain Hemorrhage - Step 4. GENTLY add a little grenadine and watch the magic happen!

 

Alien Brain Hemorrhage shot

Mmmmm braaaaiiiiins. I give you: The Alien Brain Hemorrhage

What Kind of Bird Is This?

These pictures were taken at my house in Duluth. I can’t figure out what kind of bird this is. Does anyone know? It’s smaller than a blue-jay, about the size of a robin. I’ve only seen 2 of them and they haven’t been back (that I’m aware) since I took these photos. I apologize for the crappy photos. They were very skittish and I had to take the pictures from a distance through a window.

Salad With Chicken and Fruit + An Afternoon Snack

It’s not a chicken salad, and it’s not a fruit salad. It’s a regular green salad with chicken and fruit on it. It’s nothing complicated, but it is oh so versatile; do whatever you want and make it taste good for you. I forgot pictures, but really, do you need a picture of a salad to know what it will look like? It’s got lettuce in it. And chicken. And some fruit. Use your imagination :)

Chicken & Fruit Salad

Ingredients (Makes about 3 salads)

  • 3 boneless, skinless chicken breasts, fat trimmed off
  • Approx. 1 tsp dried basil
  • Approx. 1 tsp dried oregano
  • Approx. 1 tsp dried rosemary
  • Approx. 1/4 tsp thyme
  • 1 bay leaf
  • Leafy greens (I like the herb & greens mix that I can get from Cub Foods; it’s the ONE organic thing I buy)
  • Fruit, like grapes, strawberries or blueberries
  • Raspberry vinaigrette salad dressing

Directions

  1. Add to a pot of water: chicken, basil, oregano, rosemary, thyme and bay leaf. Boil until the chicken is cooked through (162°F at the thickest part)
  2. Remove the chicken from the water and cut into cubes (careful! boiled chicken tends to be hot ;) )
  3. Fill a salad bowl with the leafy greens of your choice, put some chicken cubes on top and some sliced grapes, strawberries or blueberries. Pour some of the raspberry vinaigrette over it all.
  4. Eat!

Some crunchy croutons or shredded Parmesan cheese would be good on this too (not the pulverized stuff you get in the cylinder with the green lid… spring for some actual Parmesan cheese. If it says “cheese product” or “Parmesan style” on the container, just walk away—it’s not worth it)!


No-Bake Energy Bites from GimmeSomeOven.com

No-Bake Energy Bites from GimmeSomeOven.com

Bonus! I made these for snack time, but ended up eating them for breakfast. They are a bit of a mess to make, and they have to be kept refrigerated, but they are tasty and apparently full of things that are good for (most of) us.

No-Bake Energy Bites – kinda like granola bars, but way gooier

Ingredients

  • 1 cup (dry) oatmeal
  • 1 cup toasted coconut flakes (I didn’t have any of these, so I substituted more oatmeal)
  • 1/2 cup chocolate chips (Also didn’t have any of these [mysteriously] so I used raisins)
  • 1/2 cup peanut butter
  • 1/2 cup ground flaxseed (oops! got whole flaxseed instead. worked just fine, but the nutritional benefits are apparently easier to get if it’s ground up. Note: grinding them with a mortar and pestle did NOT work.)
  • 1/3 cup honey
  • 1 tsp. vanilla

Directions

  1. Mix everything up in a bowl
  2. Refrigerate 30-45 minutes
  3. Roll into snack-sized balls
  4. Store in air-tight container, keep refrigerated (or they will get super gooey and fall apart).

Slow Cooking: Cheese-steak Sandwiches

No special story. Just tasty food. I think we had some chuck roast in the freezer we wanted to get rid of so we planned a slow-cooker meal with it. Found a recipe that we already had most of the ingredients for. It was delicious, though a little more futzy than I want a slow-cooker recipe to be. But it gave me a chance to try out my new photography light box :D

Ingredients:

  • 2 pounds beef roast (apparently tri tip steak is preferable, but we only had chuck roast. It worked just fine)
  • 1 cup beef stock
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons olive oil
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 8 ounces sliced fresh mushrooms
  • 12 slices American cheese
  • 6 French or Italian sandwich rolls, split

Directions:

  1. Cook beef, beef stock, vinegar, and Worcestershire on low heat for 3-4 hours.
  2. Remove cooked beef from broth, slice thinly and put back into the broth
  3. Preheat an oven (we used a toaster oven and it worked fine) to 350 degrees F (175 degrees C).
  4. Heat oil in a large skillet over medium-high heat. Cook onion and green pepper until the onion is browned. Add mushrooms and cook until the vegetables are soft and the onion is nearly transparent.
  5. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
  6. Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.
Slow-cooker Cheese Steak Sandwiches

Slow-cooker Cheese Steak Sandwiches

Bourbon Garlic Chicken with Rice and Lemon Spinach

Yep, this is one of the best meals we’ve made in a LONG time and it was incredibly easy. The inspiration for the chicken came from Spark Recipes, a website dedicated to healthy recipes. The spinach idea came from a recipe listed in a Penzey’s magazine. It all came together and I regret not making enough for leftovers.

Bourbon Garlic Chicken with Rice and Lemon Spinach

Ingredients

  • Rice
    • White rice
    • Butter
    • Water
    • Penzey’s Garlic Powder, to taste
    • Kosher salt to taste
    • Pepper to taste
  • Chicken
    • 2 chicken breasts (according to Spark Recipes, this would amount to 8 servings, 3oz. each—for my husband and I it is 2 servings)
    • 5 cloves garlic, minced
    • 2 Tbsp butter
    • Some bourbon (didn’t measure this; maybe 1/4 Cup?)
    • 1 small can mushrooms
  • Spinach
    • 9 oz uncooked, washed baby spinach
    • 2 tsp butter
    • 1 Tbsp lemon juice (fresh is best)
    • Salt & pepper to taste

Directions

  1. Rice: Prepare the rice in a rice cooker (white rice, water, butter). Add garlic powder, salt and pepper
  2. Chicken: Meanwhile, sautee the garlic in the butter. Add the chicken, mushrooms and bourbon. Cover and cook until the internal temperature of the chicken reaches 160°F.
  3. Spinach: While the chicken and rice are cooking, melt 2 tsp butter in a saucepan. Add lemon juice and spinach. Cook until the spinach is… cooked. Add salt & pepper.
  4. Serve the chicken and mushrooms on top of a bed of spinach on top of a bed of rice.

Bourbon Garlic Chicken with Rice and Lemon Spinach

 

So my team lost. Get over it!

Clay Matthews' victory dance.

Image via Wikipedia

Football is a great game. It’s interesting, there’s strategy involved… so says my husband, anyway. I enjoy watching it; it’s a tradition in my family and having been born in Wisconsin it’s required that I bleed Green and Gold. Unfortunately it also means that I’m supposed to hate any Vikings or Bears fan by default. I disagree wholeheartedly with this.

The one thing about football that I hate is the tendency for football fans to cheer AGAINST a “rival” team, rather than cheering FOR their own team!

I have always had a problem with cheering when something bad happens to the team that my team is playing against, like a dropped pass or a missed field goal, rather than when my team does something good, like completing a pass or scoring a touchdown. When the Viking’s and the Packers play, or the Bears and the Packers play, I don’t get enjoyment out of the game if the Bears or Vikings are playing poorly; there’s no satisfaction in a win that’s easy. And cheering every time a Vikings player misses a pass or fumbles the ball only serves to alienate, anger, and even hurt those friends of mine who are fans of the Vikings. Do I really want to alienate my friends? Do I really want to spend my Sunday afternoons making them angry, insulting them simply because they like a team that doesn’t wear the same uniform as mine? That sounds rather counter-productive, meaningless, and unhelpful.

Let’s think about this, folks: someone you don’t know (most likely) is playing a football game hundreds of miles away (most likely) on TV (usually) and getting paid for it. So how does this, in any way, affect our lives? We still have to go to work on Monday, we still have friends and family that we need, and who need us, we still have all the same problems and successes waiting for us when the game is over as we did before the game started. So why do we have to add tension and meanness to our already complicated lives—lives that would be exactly the same if football had never been invented?

I have been to too many sports bars filled with too many people being jerks simply because the team that’s from their state/city/area is playing against another team that isn’t from their state/city/area. They scream and shout and sling completely untrue, mean and derogatory insults at anyone wearing the jersey of a team they are playing against. It completely ruins the game! Who in their right mind would enjoy spending their Sunday afternoons being angry? Being insulted? Being an asshole?

And there IS a difference between cheering FOR your team and cheering AGAINST the other team. For example:

Cheering because the other team misses their field goal: Not ok.
Cheering because your team tipped the ball, resulting in the missed field goal: Completely fine.
Cheering because the other team’s receiver missed the catch: Not ok.
Cheering because your defense had good strategy: Completely fine.

It’s all about attitude and it makes a HUGE difference.

The Packer’s lost their game last night and the Giants advance to the Championship. It sucks that my team lost, and I was quite passionate about the game while it was on. But when the game ended, it ended. It’s over. It didn’t ruin my life, or even my night. I’m happy for the Giants and I wish them no ill will. And what did I get in return? A whole bunch of Viking’s fans rejoicing in the defeat of the Packer’s, when their own team hadn’t even made it to the play-offs. I will never understand, or be ok with, cheering for a team to do poorly—especially when they’re not even playing against my team! I will never hope that any football player does poorly at their job. It makes for a boring game, for hurt feelings and for anger among fans, friends, and families.

People don’t insult other people when they want to bond or to make friends, they only do it when they want to make someone else feel terrible.