As a woman that was born and raised in the South, I’m no stranger to a stuffed pepper. There were so many meals that my mother prepared for us growing up that still cause my mouth to water, but her stuffed peppers were not my thing. Everyone else loved them. I’ve just never been a fan of the green bell pepper, which is what she stuffed with some kind of hamburger meat concoction. Trust me, I’ve come a long way from the picky eater that I was as a child, but I still have no desire to add the green bell pepper to my diet. A girl has to be true to herself.
A few years ago, my friends Bill and Cynthia brought a cool jalapeno pepper grill rack to our beach house. They had stuffed them with some kind of sausage concoction and they were delicious. I’m a little bit of a jalapeno pepper addict. I like things spicy. So, I guess it was inevitable that I would eventually start stuffing peppers. Here’s the evidence. 🙂
4 whole organic red peppers
1 cup dry organic quinoa
2 small skinless and boneless chicken breasts
1 cup raw kale, stems removed and roughly chopped
3 cups Gluten Free organic chicken or vegetable broth
1 cup shredded mozzarella and asiago cheese
3 large cloves of garlic freshly minced
Salt and Pepper to taste
1/2 pack gluten free taco seasoning
1 tsp. fresh parsley
4 tbsp. olive oil
1 tbsp balsamic vinegar
Preheat oven to 375 degrees. Rinse chicken and pat dry. Season both sides with salt and pepper. Heat 2 tbsp of olive oil to medium high heat in a small frying pan. Add the chicken and cook until the juices run clear. Most small chicken breasts should cook in about 5-7 minutes. It just depends on their size. The chicken will need to be flipped over half way through the cooking time. Once cooked, remove from pan and set to the side. Leave any leftover chicken fond in the pan. Let chicken breasts sit for at least ten minutes before you cut them. While the chicken is cooking, fill a small boiler with 2 cups of the broth and the quinoa. Bring to a slow boil and reduce heat to low and cover. Simmer for about 9-10 minutes. Keep an eye on it and stir periodically. You just want to cook it until the liquid is gone. Salt and pepper to taste. While quinoa is simmering, add the remaining olive oil to the pan the chicken was cooked. Bring the pan to medium high heat. Once hot, add the vinegar to the pan and use spatula to lift fond. Add the minced garlic to the pan and cook until it is golden. ( takes about one minute) Add the kale and season with salt and pepper. Cook for 2-3 minutes until wilted. Remove from heat and add the kale to the quinoa. Mix 3/4 of the cheese and all the taco seasoning into the mixture and set aside. Chop chicken into small pieces and add to the quinoa. Remove the tops of the red peppers, seeds, and ribs. Place in a casserole dish that will fit all four peppers inside. Fill each pepper with quinoa mixture. Top with remaining cheese. Pour remaining broth into the casserole dish. (this will help the peppers steam) Cover tightly with aluminum foil and bake for 30-40 minutes. Peppers will be soft and liquid will have evaporated. Remove foil and broil the peppers for 2-3 minutes. Do not walk away while broiling. As soon as the cheese starts to bubble, they are ready. Let peppers stand for 5-10 minutes. Chop fresh parsley and sprinkle over hot peppers. Serve with a light salad.
This makes 4 stuffed peppers. Depending on the size of the peppers, there may be leftover quinoa mixture. You can save this in the fridge for 2-3 days. The peppers that I used were rather large and technically were two servings each. The hubs and I shared one. My sister heated hers the next day in the microwave and added goats cheese. It’s not a bad idea, so feel free to add more cheese.
Believe it or not, it had never crossed my mind to make these at home before yesterday. As a southerner, born and raised, I have an intimate relationship with this combination. Just the mention of it causes my mouth to salivate. So in celebration of finishing a self imposed 21 day detox, I fried chicken.
Ingredients for Fried Chicken:
2 large boneless, skinless chicken breasts
1 cup all purpose flour
1 cup half and half
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. honey
1/3 cup canola oil
1 tbsp. butter
Cut each chicken breast into three pieces. Sprinkle each piece with salt and pepper on both sides. Fill two separate pie or casserole dishes with flour in one and half and half in the other. Mix honey into the half and half mixture. Dredge chicken in flour, followed by half and half, and then back to the flour once more. I use tongs to lessen the “biscuit fingers”
Heat a large skillet with the canola oil to medium-high heat. When hot, add butter and use a spatula to mix it into the oil. Add chicken to pan. It should immediately start to sizzle. If it doesn’t, your pan isn’t hot enough. (this can make the chicken greasy) Cook each piece for 3-5 minutes per side. Try to only flip once. Make sure that chicken is cooked until the juices run clear and there is no pink left inside. Cut it open in the middle if you question it, at all.
Ingredients for waffles:
2 cups all purpose flour
1 cup milk
3/4 cup half and half
1/2 cup canola oil
4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
1 tbsp. honey
1/2 tsp cinnamon
Preheat the waffle iron until ready. Beat the eggs with a hand mixer until light and fluffy. Add in flour, milk, half and half, canola oil, sugar, baking powder, honey, cinnamon, salt and vanilla. Once the mix is smooth, set aside for 2-3 minutes.
Spray waffle iron with non-stick cooking spray and ladle mix into the iron. Cook until golden brown.
Place one waffle on a plate and top with 2-3 pieces of fried chicken. Add a few tbsp. of butter to the hot waffle and pour maple syrup over the whole plate. Serve hot! Depending on your hunger level, this either serves 2 or 4 people. My waffle iron makes large waffles that could easily be cut in half.
This is not gluten free or low in fat, but it’s entirely worth the splurge.
With the snow approaching at lightning speed, I had a lot on my to-do list today. The hubs requested that I make the home improvement stop for Ice Melt and Fire Starters and also the Liquor store to up his supply of Makers Mark. With that done, I had my own list to attend to, which was mainly going to the dreaded grocery store. Whenever the forecast calls for snow, there’s a mad dash to clean out the grocery stores of bread, milk, eggs, water…You get it. I needed to get there before it was all gone. I decided that chicken pastry was going to be one of the things that I was going to make.
Growing up with a southern mom means that I was very familiar with the process of making pastry from scratch and rolling it out on the table, boiling a whole chicken, and putting a lot of TLC into it, but alas, I’m from a different generation that is often looking for speed. Today, I bought a rotisserie chicken, organic chicken broth, and my latest find…dried pastry in the noodle section. After gobbling my bowl up tonight, I didn’t feel I was really missing anything. (Well, nothing will ever beat moms) Anyway, I’m still really happy with the results. If you are feeling the need for some fast comfort food that you can make at home, look no further than this recipe.
1 rotisserie chicken
2-32 ounce boxes of chicken broth
1/2 box of McLib’s Dried Southern Dumplings
1/2 Yellow Onion-diced
3 large garlic cloves minced
1 tbsp. butter
1 tbsp. olive oil
Salt & Pepper
Add olive oil and butter to a large stock pot and heat until glistening. Add diced onion and cook for about two minutes on high until softened. Add garlic and continue to cook for another minute until fragrant. Slowly pour in the chicken broth and heat to simmering. In the meantime, remove the chicken meat off of the store-bought chicken and chop white and dark meat up. Add chicken to the pot with salt and pepper to taste. You have just made chicken and pastry that tastes like homemade in about ten minutes. I hope you like it. I’ll be hitting the treadmill though. eeek. It’s not a diet recipe.