Monday, September 19, 2016
Here in the Buffalo area we have stuffed banana peppers on the menu at almost every pizza place, Italian type restaurant, or bar/pub in the area. I'm not sure if they are a local thing or what, but a Google search has led me to think that they aren't something that is very popular outside of the region. Basically, they are hot banana peppers stuffed with cheeses, Italian seasonings, sometimes sausage/pork, and the topped with breadcrumbs and baked til bubbly. They are delicious. Some places even have pizza versions and macaroni and cheese versions (I think I see both of these in the blog's future). But, this time around, I decided to take the flavors of these stuffed banana peppers and turn them into a thick and hearty soup. I used ground pork in this version, but you could use bulk Italian sausage, or just add a few more peppers and leave the meat out all together.
Even though summer is holding on tight around here, I'm so ready for fall temperatures, fall foods, and everything else that comes along with my favorite season. Soup is one of my favorite things to make and eat when the weather turns cooler (though I've been know to make soup in the summer, too). This soup will serve about 4 people as a main dish with a side of warmed crusty bread and butter.
Wednesday, August 31, 2016
I wasn't sure if I'd be able to make my husband's birthday pie this year, but I found the time and energy to do it (when the babies were sleeping, of course)! He always picks pie over cake for his birthday, and that's quite okay by me. We are definitely pie people around here. Don't get me wrong, I love a good piece of cake (especially carrot or chocolate), but pie is where it's at. In the past we've had honey-walnut pie, old-fashioned vinegar pie, blueberry pie, and more to celebrate his birthday. This year, I went with a berry pie - a mix of strawberries, blueberries, and raspberries to be exact (blackberries would also be nice). I wanted to make a fruit pie with a summer fruit and berries are a highlight of summer to me. Every bite bursts with fresh summer flavors!
This recipe makes one standard 9-inch pie and will make about 8 servings depending on how large or small you cut your slices. Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. But, it's excellent on its own.
Thursday, August 11, 2016
So it's been a little while since I've posted because I've been busy with our new twins. They were born a couple of weeks ago and things have been so very crazy. They and I are doing well (minus the general lack of sleep and exhaustion of taking care of - mostly feeding - two newborns). Sleeping, cooking, showering, etc. - these things are rare right now. I did happen to grab a few minutes through during a recent nap time to use up some zucchini our family brought us. Most of our food lately has consisted of cereal, sandwiches, pasta, and other things that are easy to consume. Even during pregnancy as it got really rough for me in the last couple months, I wasn't cooking a lot. So I'm hoping as the babies get more settled that this will change and I'll be back to cooking more frequently and easily. I miss the food!
This crisp is often called "mock apple" crisp because the idea is you use zucchini in place of the apples in the filling for the crisp. I think that the zucchini still retains a texture and flavor that is "squashy" rather than "appley" - but, I do think that it works and still tastes really good. It's a terrific way to use up some zucchini if you are overflowing from your garden, or your neighbors or friends are dropping them off at your house. It almost made me feel like fall was here (except that it's 90 degrees here right now).
Monday, July 18, 2016
It's time for July's Secret Recipe Club reveal. This month I was assigned the blog Sew You Think You Can Cook written by Lauren. Lauren lives way over near LA on the other side of the country from me! I was glad to be able to peruse her blog as it was another new one for me and I love to check out new food blogs. She has tons of terrific recipes. I was looking for a quick and easy dessert to make for a small picnic we had on the July 4th holiday weekend. I was originally going to make her Pink Lemonade Cupcakes because they sounded perfect for a summer treat. However, once I saw her Grandpa Ray's Grapefruit Pie, I changed my mind. I think regular readers know my deep love of pie (I mean, I made 15 of them just last year). Plus this recipe looked so simple and would allow me to not be on my feet for too long (after this month, I'll be taking a maternity leave from Secret Recipe Club, but I hope to be back in October).
This pie was completely unique and different from any pie I've ever tasted before. I happen to love grapefruit, but my husband is not a big fan. However, he still enjoyed this pie. Everyone commented on how they couldn't quite put their finger on the main ingredient, but knew it was something citrus. Plus, while I usually make homemade crusts and homemade whipped creams, this pie I used the store-bought shortcuts like in the recipe, which was terrific for me since my ankles have been the size of grapefruits lately!
Tuesday, July 5, 2016
Easy meals are what I'm all about right now. Falutas are a favorite of mine since I started making them a couple years ago. The filling choices are endless. We've done beef filling similar to tacos, pinto beans and peppers, etc. But, these creamy turkey and spinach ones seem to be the winner. The filling is simple to make. Then all you have to do is roll them up and give them a quick bake. Perfect for a weeknight dinner and they are sure to be popular in your house, too. Serve these falutas with a side of rice or beans or even some chips and salsa. We like to dip these falutas in salsa verde. Pickled jalapnenos on the side are also a nice touch. This recipe will make 8-10 falutas.
Baby update: I am in the 34th week now (and measuring 43 weeks!) and the babies are looking great. It's so amazing to me that we've made it this far. I haven't shared all the struggles we've gone through, but suffice it to say that these babies have been a long-time coming. We are so excited to meet them. Twins are considered "full-term" at 37 weeks and we are at the point now where they could really come anytime. We're hoping to keep them growing until at least 36 weeks though. Stay tuned!
Monday, June 27, 2016
Strawberries are easily one of my favorite fruits. One of my biggest cravings during pregnancy has been fruit. Just the smell of it makes me drool lately haha. Now that we are getting into full-on summer fruit season, I can't get enough fresh fruits - strawberries, melons, cherries, peaches, etc. They are all coming into season locally and that makes me happy! We found ourselves with a lot of strawberries recently. While I love to eat them with cottage cheese, yogurt, on their own, or in a shortcake, I also love to try out different recipes with them. I know my posts have been lacking during pregnancy. So I was inspired to make something with all these fresh berries that was easy, quick and delicious - which is how this quick bread came to be. This bread is very moist and flavorful. It's perfect for breakfast, dessert, or a snack and is a great way to use up some super ripe strawberries.