Stuffed Piquillo Peppers with Charred Tomato Sauce

This is a recipe that I have been wanting to post for a while because it is BY FAR the best mexican dish I have EVER made! It is beyond delicious and of course my mom is the one who introduced it to me. My mom found it on cdkitchen.com but she added a few things and we changed it to make it vegetarian, so instead of steak, we stuff them with black beans and rice. These are a lot work, but totally worth it! The whole combination is amazing but the charred tomato sauce is INSANE!

RECIPE:

~12 piquillo peppers from a can or jar (I can only find them on Amazon.com) (this recipe is only 12 peppers so definitely double the recipe because they are just so good, you will want leftovers!)

Charred Tomato sauce

2 dried guajillo chiles, stems and seeds removed

3 cloves garlic

1 medium onion, thickly sliced

1 jalapeno chile, stemmed, seeded, and thickly sliced

2 large tomatoes

2 cups water, can add more if necessary when you blend it

1/2 teaspoon kosher salt (or to taste)

Freshly ground pepper to taste

I add 1-2 tablespoons of honey , a little at a time, to taste because that’s what Bobby Flay would do.

Stuffing:

2 cans Black Beans

2 tablespoons olive oil and more if needed

1 medium onion, chopped

3 cloves minced garlic

3/4 cup diced peeled tomato

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon kosher or sea salt

1 teaspoon black pepper

Cilantro sprigs, for garnish

¾ cup Sour Cream

1 lime

½ cup Machengo cheese or cheddar cheese (or a little of both)

Stuffing: Cilantro Rice

3 cups of Rice

4 cups of water

4 tsp vegetable boullion

1 Tbsp butter

1/2 chopped onion

4 tsp minced garlic

½ bunch cilantro, chopped

1 can diced green chiles

½ tsp salt

Saute onion and garlic with butter until onion is soft. Add rice and water and all other ingredients and bring to a boil. Reduce heat to low, cover and steam for about 15-20 minutes.

Directions:

Remove piquillo peppers from can or jar. Drain in colander and pat dry. Set aside covered in refrigerator.

For the tomato sauce: Toast the dried chiles in a hot dry skillet over medium-low heat. Press with a spatula. Do not toast more than 1-2 minutes. You want the chiles to soften a little and give off a whiff of chile fragrance but not darken. Set aside. Use the same skillet to toast the garlic, onion and jalapeno until caramelized and blackened on edges. Char the tomatoes over a gas flame using a long fork or under the broiler. They should be completely blackened. Cut the tomatoes in half. In a saucepan, place the guajillo chiles, blackened tomatoes, garlic, blackened onion and jalapeno. Add water, salt, and pepper. Simmer for 15 minutes. Cool the sauce, then pour into a blender and puree until smooth. Taste and adjust for salt and pepper as needed. Set the sauce aside while you prepare the stuffing.

For the stuffing: Heat the olive oil in a large saute pan. Add onions and saute until they are really caramelized. Add garlic and lower heat a little. Add the tomato, oregano, cumin, salt and pepper and the black beans. Simmer for about 15 minutes. Chill the stuffing for at least 30 minutes so it will be easier to work with. (OR if you want to cut out a step, you can totally just used black beans without doctoring them up- because the sauce is so amazing, just drizzle extra of that over everything!)

To assemble: Preheat oven to 375 degrees. The piquillo peppers tear easily, so handle them carefully. Hold in the crook of your hand between your thumb and forefinger, like an ice cream cone. I like to use my fingers, of other hand, to carefully place the black beans and rice into the pepper. Use about a rounded tablespoon per pepper. Lay pepper down on flat plate and press a little. As you fill the peppers, lay side by side. When ready to serve, spread a half cup of the charred sauce in a heatproof dish and lay the filled peppers on top. Grate some Machengo Cheese over the top of the peppers. Place in oven for 8-10 minutes just to heat the peppers. Return the rest of the charred tomato sauce to a saucepan and bring to a gentle simmer. Spread a few tablespoons sauce on each plate and top with stuffed piquillos. Garnish with a sprig of cilantro and the sour cream lime sauce.

Sour Cream Lime Sauce:

I make a sauce of ¾ cup of sour cream, the juice of one lime, ½ tsp of salt and some chopped cilantro. Stir together and spoon over the peppers when you serve them. Enjoy!

Thanksgiving: Ciabatta Stuffing with Artichoke Hearts & Chestnuts

(Photo via Food network, I will add my own after the Holidays)

This is a recipe that we got from Giada, we just altered it to make it vegetarian by adding vegetable broth and substituting artichoke hearts for the pancetta. If you want to watch Giada make it, here is the link.

This is what I look forward to every Thanksgiving! It is by far the best stuffing I have ever had and I am convinced that it is the best I will ever have! Trust me! The artichokes and ciabatta make it unbelievably savory and delicious! I am "Thankful" for it!

Ingredients:

6 Tablespoons (3/4 stick) butter

2 large onions, finely chopped

2 carrots, peeled and finely chopped

3 celery stalks, finely chopped

2 Tablespoons chopped fresh rosemary leaves

3 garlic cloves, chopped

2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken

1/4 cup chopped fresh Italian parsley leaves

1 pound day-old Ciabatta bread, cut into 3/4-inch cubes

2/3 cup freshly grated Parmesan

1 cup (or more) canned vegetable broth

Salt and freshly ground black pepper

2 large eggs, beaten to blend

14 oz. Jar Artichoke hearts

Instructions:

Preheat oven to 350 degrees.

Butter a 15 by 10 by 2-inch glass baking dish. Melt the butter in a heavy large skillet over medium heat. Add the onions, carrots, celery, artichoke hearts, rosemary, and garlic. Sauté until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Thanksgiving: Roasted Vegetables

(Photo via Google, I will add my own photo after the Holidays)

INGREDIENTS:

~Brussels Sprouts, cut in half

~Sweet potatoes, cut in chunks

~Fennel, sliced

~Onions, sliced

~small colorful Carrots, whole

~Olive Oil to drizzle

~Salt and Pepper to taste

~Herbs de Provence

~Balsamic Vinegar to lightly drizzle

Lay all the vegetables on a cookie sheet. Then I drizzle olive oil all over them and add salt and pepper and sprinkle on the Herbs de Provence. (My favorite dried herb mixture!)

Then roast them in the oven at 400 degrees for around 30-45 minutes. Just check them by poking them with a fork to see if the middle is soft.

Finally, when you take them out and lightly drizzle them with Balsamic Vinegar...Heaven!!!

Thanksgiving: Pomegranate &Persimmon Salad

(Photo via Food network, I will add my own after the Holidays)

This is a salad that my mom made up it is the perfect, fresh fall salad that everyone needs to have on Thanksgiving! What is more fall than pomegranates, persimmons and pears? It is so delicious!

1/2 cup cranberry juice

1 Tablespoon Sherry vinegar

3 Tablespoons canola oil

Salt and freshly ground black pepper

2 large bunches Mache

1 small head radicchio, torn into 2-inch pieces

1 Fuyu persimmon, cut into thin slices

1 Red Bartlett pear, halved, cored, and cut into thin slices

6 fresh figs, halved

1 small pomegranate, peeled, seeds removed and separated

1/2 cup walnut halves, candied in 2 Tbsp sugar

In a small saucepan over high heat, reduce the cranberry juice until 1 to 2 tablespoons remain. Let cool. In a small bowl, whisk together the vinegar, reduced juice, and oil and season, with salt and pepper. Place the Mache, radicchio, persimmon slices, pear slices, and figs in a bowl.

Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.

Thankgiving: Buttermilk Mashed Potatoes

(Photo via Google, I will add my own after the Holidays)

I love Ina Garten's Buttermilk Mashed Potatoes Recipe! Yum, this is getting me so hungry! Why are they so good? I just love them! I usually skip the gravy but this year I am going to try to make a vegetarian one so I will post it if it turns out to be yummy!

Ingredients

• Kosher salt
• 1 1/2 pounds boiling potatoes
• 1/4 cup milk
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup buttermilk
• 1/4 teaspoon freshly ground black pepper

Directions

In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them. Mash them with a masher and then a hand mixer, but not too much, I still like them kind of chunky. As soon as the potatoes are mashed, stir in the hot milk mixture. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot.

Eggplant Parmesan: My Current Obsession!

When I say obsession, I am not using that word lightly!!! I think about this eggplant parmesan basically everyday, and when I make it, that is all I want to eat...I could pretty much eat it for breakfast, lunch and dinner! I just love it so much and it is so satisfying and delicious! And it almost tastes better to me the next day after it settles together. So, this is a must try! Even if you or your family "thinks" you don't like eggplant...you will love this. I slice the eggplant so thin and that gives it great texture. Trust me...it is perfection!

So, there are a few ways to do this. If you are including roasted vegetables, then it is great to use a pan and just start layering (I often use leftover roasted vegetables from the night before so I don't even have to do that step, which is nice!) But if you are doing just eggplant, it is kind of fun and fancy to do it like a little Eggplant Napolean, pictured below. Just cook in a dish and layer the circular breaded eggplant with the sauce and cheese and then bake in the oven and each person is served there own Napolean.

If I am doing just Eggplant Napoleans, I like to lightly drizzle the breaded eggplant with balsamic vinegar and then layer and cook. It just adds an extra depth of flavor.

*I usually just throw it together so these are approximate measurements.

INGREDIENTS:

~1 large eggplant, sliced very thin

~For Breading Eggplant: One plate of parmesan cheese, bread crumbs, salt and pepper and fresh basil to dip eggplant in, one plate of flour to dip eggplant, one bowl of a couple eggs, beaten to dip eggplant in.

~Olive oil, for frying the eggplant

~A variety of vegetables, (roasted in the oven in olive oil, herbs de provence, salt and pepper, and drizzled with balsamic vinegar after they are done. Love it with fennel, squash, zucchini, onions, cauliflower, whatever you have) *optional

~About 3.5 or 4 cups or more of Your favorite marinara sauce recipe or just some from the store is fine, my favorite is the Trader Joe's Tuscano Marinara in the can.

~About 3 cups Shredded Mozzarella, or less if you want

~A little Smoked mozzarella, *optional (This adds an extra unique and yummy, smokey flavor)

~Parmesan Cheese

~Salt & Pepper to taste

DIRECTIONS:

Slice eggplant very thin, in circles or half circles. Place three plates or shallow bowls on the counter. One with a mound of flour. Two with a couple eggs, beaten. Three with a mound of parmesan cheese, bread crumbs, salt and pepper and fresh herbs, like basil.

Dip the eggplant in the flour, then the eggs, then the parmesan mixture. Then fry until golden brown in a pan with hot olive oil. Remove and place of paper towel to drain.

**Often times I don't have bread crumbs, so I just use flour and parmesan cheese. Also, I have done it for my sister-in-law who can't eat gluten, with just eggs and parmesan cheese! It all pretty much tastes the same! So this is a great *GLUTEN-FREE option!

These bits of eggplant are so yummy just like this! So make extra to snack on! My other sister-in-law just made these, brought them to a party and served them with marinara dip and ranch (kind of like mozzarella sticks). They were a hit!

Layer sauce, roasted vegetables, cheese, eggplant, sauce, cheese, etc. Then Bake in the oven at 375 degrees for 30 to 35 minutes. Let it sit for 10 minutes before you cut and serve.

And ENJOY!

Micah was begging me for days to make Eggplant "K"armesan!

I finally did and he was loving it!

Chewy Soft Pretzels

I got this recipe from my mom. Every time we have made these pretzels, they have turned out impeccably! They are even better than those yummy pretzels at the mall! And we are big fans of hot pretzels in this house, so that is saying a lot! They are hot and chewy and they have that really great pretzel flavor! Plus they are so fun to make with the kids! They LOVE it! (See picture below...so excited!) Such a fun activity for them! It seems a little complicated but as soon as you make them once you will see how easy it is! And think, why haven't I been making these for years?

Makes 8 pretzels

Dough:

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup warm water*

3 tablespoons butter, melted

Topping:

1/2 cup warm water

2 tablespoons baking soda

3 Tablespoons melted butter

Coarse salt or Cinnamon & Sugar

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Then sprinkle on the kosher salt or cinnamon & sugar! And Enjoy!

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Jade's Heart Pretzel

Lemon-Artichoke Orzotto

This is one of my favorite "go to" recipes. It's easy, fast and really delicious! And it is one of Mitch's favorites, he loves the texture of orzo! It is one of those recipes that you can pretty much substitute whatever you have in your kitchen and it will still turn out beautifully! I love it with mushrooms, roasted fennel, squash, pretty much anything! The way you cook it is risotto style, but orzo isn't as temperamental, and I actually prefer the mild pasta flavor as opposed to the rice. So, you get the same depth of flavor cooked into the pasta, but in a much easier, fail-proof way! This recipe is adapted from a Kelsey Nixon recipe and I just love it!

Ingredients

2 tablespoons extra-virgin olive oil

1 cup diced onion

1 or 2 cloves of garlic

1 1/2 cups orzo

3 cups vegetable broth (made from knorr vegetable bullion)

1 can artichoke hearts, chopped

a handful of chopped sundried tomatoes

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon lemon zest

1 Tbsp butter

Juice of 1 lemon

A couple Tablespoons of Heavy Cream

Salt and freshly ground black pepper

Directions

In a pan, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, add garlic. Add the orzo and toast for 2 minutes, stirring occasionally. Add the artichoke hearts and sun-dried tomatoes and sauté for a few minutes. Gradually add the vegetable broth and cook until absorbed.

Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.

Stir Parmesan, fresh basil, lemon zest, butter, and lemon juice. Season the orzo with salt and pepper, to taste, and serve. Enjoy!

Orange &Raspberry Salad with an Orange White Balsamic Vinaigrette

If you were to ask me what my most favorite green salad of all time is...this would be it, hands down!!! I cannot get enough of this salad, it is heaven! I love it and it really is so easy to make, but I would eat it everyday if I had it my way!!! AMAZING! Try it! And don't look at how bad my pictures are, just make it yourself...more beautifully!

Ingredients:

2 Tbsp sugar

1/2 cup pecans or sliced almonds

2 or 3 fresh sliced oranges or about 10 tangerine’s or "cuties"

1–2 heads butter lettuce or half romaine, half butter lettuce

Pomegranate seeds or raspberries (for taste and color!)

Handful of Craisins

1 Avocado

Dressing:

1/2 cup oil

4 Tbsp sugar

1/2 tsp salt

4 Tbsp white balsamic vinegar (Must be white)

Pepper to taste

4 Tbsp orange juice concentrate

Instructions: Wash lettuce and drain; tear and refrigerate. Caramelize sugar in small heavy skillet until golden. Stir in pecans and heat until lightly brown. Pour onto a wax paper lined pan.

Cool; break apart. Just before serving add all ingredients to lettuce and toss with other ingredients and dressing. This salad is delicious!

Artichoke and Sun-dried Tomato Pasta

This is my go to dish, I make it all the time and really love it!!!! It is so fresh and unique! I really love how the flavors compliment each other! It is at the top of my list! You've got to try it! It is so satisfying but doesn't feel too heavy. It's easy and my whole family just dies over it!

INGREDIENTS:

~ 28 oz. Spinach and Chive pasta (Trader Joe's)

~About 2 tablespoons of olive oil

~1 large onion, diced

~ 2 cans (16 oz.) artichoke hearts

~1 or 2 yellow squash, chopped

~1/4 to 1/3 cup sun-dried tomatoes, chopped

~2 cloves of garlic, minced

~1/4 cup pine nuts

~ 2 cups vegetable broth (I love making it with water and the knorr's vegetable bullion)

~1/4 to 1/3 cup balsamic vinegar

~juice from 1/2 a lemon

~About 1/4 cup Parmesan Cheese, plus more to sprinkle over top when finished

~About 1/4 cup of heavy cream

~About 1/2 cup fresh tomatoes, diced

~A handful of fresh basil to sprinkle on top

~Salt and Pepper to taste

I like to prepare most of the sauce about an hour or so before just so the flavors can really meld together. First saute the onions in olive oil until they are soft and transparent, then add the artichoke hearts, squash. Next add the sun-dried tomatoes, pine nuts and garlic and salt and pepper and continue to saute. When everything is cooked through, add the vegetable broth. Continue to cook so the broth gets a little concentrated. Add the balsamic vinegar and the lemon juice and take off the heat so the flavors can marinate.

Meanwhile, cook the pasta. Turn the heat back up on the sauce once the pasta is out, add the cream and parmesan cheese to the sauce. (The sauce will be a thicker vegetable type mixture, not your typical runny sauce.) Stir and add the sauce to the pasta. Then add the fresh tomatoes, more fresh parmesan cheese and the basil. Enjoy!

Vegetable & Lentil Curry

This recipe was inspired first by my good friend Leisha, who I have mentioned in this blog before. She has a reciped blog called "Homemade Toast" And then my mom made it and added a few things. And then I was inspired by my mom (who is pretty much the inspiration or creator of almost all the recipes on this blog!) to make this version that I altered a bit after that! So, there it is...basically this dish is amazing and delicious and take the liberty to make it your own! Thanks so much Leisha and Mom, you girls really know how to cook!

I love these lentils much more than any I've tasted at any Indian restaurant! This is a really satisfying dish with a lot of depth and flavor. If you're not used to making Indian food, give it a shot, I think you will surprise yourself with how easy it is! And how delicious! I just love Indian flavors!

INGREDIENTS:

1 Package of Pre-cooked Lentils from Trader Joe's
1 large yellow onion, finely diced
4 cloves garlic, minced
1 tablespoon ginger, minced
2 Tablespoons olive oil

1 1/2 cup vegetable broth (I like making my own with boiling water and a vegetable bouillon cube, I think it tastes much better than the canned kind and it is super easy.)

2 cans diced tomatoes

1/2 a head of cabbage

1 head of cauliflower

1 can of Chickpeas aka Garbanzo Beans
1/4 cup curry paste or if you don't have any, I just used a little extra of all the spices listed below
2 Tablespoons curry powder
2 teaspoons ground turmeric

2 teaspoons garam masala
2 teaspoons ground cumin
1/2 teaspoon chili powder
2 teaspoons salt
2 teaspoons sugar
1/4 cup cilantro or parsley, chopped
Fresh lemon juice from 1/2 a lemon

Directions:
~ Saute the onions, garlic and ginger in olive oil in a large skillet over medium-high heat.
~ While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, garam masala, chili powder, salt and sugar in a small bowl. Then, add the curry mixture to the onions and cook over a medium-high heat stirring constantly for 1 to 2 minutes.

~ Add the vegetable broth and the cauliflower and cabbage.
~ Stir in the tomatoes and chickpeas and lentils and reduce heat to medium-low, allowing it to simmer.

~ Taste and add more spices if necessary...everything I did was just to taste.
~ Stir in parsley or cilantro.

You can serve this over rice, but I like it just with naan. You will love it, ENJOY!

It has a little bit of heat, so for my kids I just diluted it in the remaining vegetable broth and then drained it. Jade loved it and finished her whole plate!

Pasta Caprese

(This photo was taken by a friend of mine, Aubrey. Same recipe, better photo! Why is everyone a better photographer than me?)

This is one of my most favorite pasta dishes ever, ever, ever!!! I am a sucker for anything with tomato, basil and mozzarella though, right? Anyway, one other reason why I am obsessed??? It is so fresh and light! I just love it! It is perfect for any occasion! Picnics, parties, or family dinners! It is pretty much just like my "Bruschetta pasta", but of course because it is from scratch, it is a bit better! I just love it!

INGREDIENTS:

5 fresh tomatoes, diced

1 can of diced tomatoes

1/3 cup extra-virgin olive oil

1- 2 Tbsp balsamic vinegar

2 cloves mashed garlic

1 Tbsp sliced sun-dried tomatoes

Salt and pepper to taste

1 lb. your favorite pasta

1/2 lb. fresh mozzarella cheese packed in water, cut into small cubes

15 fresh basil leaves, finely shredded

INSTRUCTIONS:

Cut the tomatoes into a small dice. Drain them in a colander.

In a large bowl, combine the drained tomatoes, olive oil, balsamic vinegar, sun-dried tomatoes, and garlic. Season to taste. Let sit for 10 minutes to marry the flavors. Cook the pasta right before you serve it. Add the pasta the cheese and the basil to the tomato mixture and toss gently. Add the salt and pepper to taste and enjoy!!!