Asian-Inspired Stuffed Peppers

I've been somewhat of an innkeeper lately with a friend of ours staying over at our house a few days a week as he completes a work project up our way. It has been no trouble at all having him as a house guest; in fact, it's brought back some fun memories since he was my husband's college roommate and my neighbor during my first year at the University of Florida.

We often give him credit for bringing us together since he knew before we did that we were meant for each other. So I figure least I can do is give the guy a hot meal and a place to stay since his foresight is part of the reason for my happy marriage.

But there is nothing that makes you think about your eating habits like having a house guest. I've found that the days that he stays with us, I try to offer variety and creativity in my cooking rather than just tossing together whatever is easiest as I would do if it were just the two of us. {Because it's completely fine to serve "chicken. again." to your husband on a regular basis.} You'd think that with all the time I spend in the kitchen, this wouldn't prove to be a difficult task... but you'd be surprised how often you fall back on boring "reliable" when no one else is looking.

In a way, having someone else to feed has been a creative cooking exercise of sorts, which I greatly appreciate because I've been in a bit of a rut.

After returning from a weekend of indulgence at the Food & Wine Conference, I've been trying to get as many vegetables and healthy things as possible into my meals. But feeding two guys is no time to serve "light & fit" dishes, unless you want rustling in the pantry as they look for something to snack on immediately after dinner. That's how these Asian-Inspired Stuffed Peppers happened.

Hearty enough to satisfy the guys, but healthy enough to fit into my allowances for the week, they proved to be a crowd-pleaser. I bulked up just a pound of ground turkey meat with a variety of veggies and added quinoa for extra protein and fiber, which stretched the filling enough to fill 6 large pepper halves {and feed two hungry men}. The simple sauce bumps up the flavor factor and makes you want one forkful after another.

These peppers were thumbs up all around and still simple to make, which made for a happy visitor and pleased regulars, too. Don't wait for a house guest to try these out with your family!

Asian-Inspired Stuffed Peppers
Makes 6 stuffed pepper halves

3 large green bell peppers, seeded & sliced in half lengthwise
1 tablespoon olive oil
1 medium onion, diced
1 pound ground turkey meat
1/2 cup carrot, diced or chopped
1/2 cup broccoli florets, chopped
1 small zucchini, diced
1 cup cooked quinoa
1/4 cup soy sauce or tamari
1/4 cup water
1 teaspoon sesame oil
1 teaspoon sriracha {or more if you like heat}
1/4 teaspoon ground ginger
1 clove garlic, minced or grated
1 tablespoon cornstarch


1. Preheat oven to 375 degrees. Line a baking pan with foil. Place halved bell peppers on pan and set aside until ready to fill.

2. In a large, deep skillet, heat about 1 tablespoon olive oil over medium-high heat. Add diced onion and saute until softened and fragrant, about 4-5 minutes. Add turkey meat to skillet and saute until no longer pink.

3. Toss in carrots, broccoli and zucchini and cook for about 4-5 minutes until just starting to soften. Add quinoa and stir to combine.

4. Meanwhile, in a small bowl or measuring cup, whisk together soy sauce, water, sesame oil, sriracha, ground ginger, garlic and cornstarch {try to make sure there are no cornstarch lumps if possible}. Add to meat and vegetable mixture and stir until everything is well-coated and sauce is slightly thickened.

5. Spoon filling evenly among bell pepper halves. Bake for about 5-20 minutes or until the peppers become slightly tender.

Serve hot or warm.

Mediterranean Turkey Stuffed Peppers

Hi guys! I'm back from trip to Disney for Food Blog Forum -- what a fantastic weekend! While I work on my recap post, I've got a great recipe for you over at The Cradle Coach's blog today!

Melissa's invitation to share my experiences with balancing blog and baby came at a time when I wasn't even sure how to get by from day to day! Three months later, I'm finally feeling like I'm getting the hang of things {whatever that means!}, and I'm sharing a little bit about my journey in hopes that it'll be helpful to other new moms, too.

Head over to the post to see my tips and to get the recipe for these easy Mediterranean Turkey Stuffed Peppers!

Poblano Corn Muffins with Chili-Honey Butter

It's been one of those, "Let's clean out the fridge & pantry by making random meals out of whatever I can find." kind of weeks.

Do you do this, too?

Both Steve and I will both be out of town on business {Can I call going to Disney World "business"?? I think so! Steve's trip is not nearly as fun. :P }, so we're trying to get ourselves in order so that we come back to a semi-organized home upon returning. There's nothing worse than coming back from a trip to a messy house. ::shudder::

Even though I have a billion things I need to get done before heading to Orlando, I wanted to make sure I still get around to posting a few recipes this week. See how much I love you guys??

After a quick sweep of items in my fridge, freezer, and pantry, I came up with a shelf full of baking supplies {except I'm out of all-purpose flour. GASP!}, one {quickly deteriorating} poblano pepper, 3 bags of frozen corn on the cob that I forgot to make during my Derby party, a half gallon of whole milk {which we don't drink} from a previous project, and some tiny leftover nubs of cheese.

So, naturally I made these:

I've posted Poblano & Corn recipes before {in fact, one of them made it to the pages of Taste of the South Magazine in print!}, and I don't know why exactly, but I feel like the two veggies just go hand in hand.

I adapted Ina Garten's Corn Muffin base and added in the corn kernels and poblano pepper to spice it up a bit. But I didn't stop there.

I also made a compound butter to smear on these little babies. The sweet honey and smoky chili powder mixed in with the butter pair fantastically with the sweetness of the corn and the subtle "smokiness" of the roasted poblanos. 

The best part about this last minute undertaking? Now I don't have to clean out the fridge... and I may have a snack to share with my blogging buddy, Sloane, on our roadtrip!

I'm ready for a Margarita at Epcot's Mexico Pavilion!! I mean... a weekend of learning and networking.  It is a "business" trip, after all. :)

Poblano Corn Muffins with Chili-Honey Butter

Adapted from Food Network 

1 1/2 cups flour {I used 1 cup whole wheat & my last 1/2 cup of all purpose}

1/2 cup sugar

1/2 cup cornmeal, medium coarseness

1 tablespoon baking powder

Scant 1 teaspoon salt

3/4 cups whole milk

1 egg, lightly beaten

1 stick {8 tablespoons} butter, melted and cooled

3/4 cup fresh corn kernels {or frozen, cooked} removed from cob

1 roasted poblano pepper, peeled, seeded, and chopped {Click here & scroll to the bottom for directions on how to roast a poblano pepper}

1/4 cup sharp cheddar cheese {optional}

1. Preheat the oven to 350 degrees. Spray a 12 cup muffin tin with non-stick spray or arrange liners in cups if using.

2. In a medium bowl, combine flour, sugar, cornmeal, baking powder, and salt. Whisk together.

3. In a small bowl, whisk together milk, egg, and cooled butter.

4. Pour wet ingredients into dry and mix until just combined. With a spatula, fold in corn kernels and chopped poblano pepper until well distributed, but don't overmix.

5. Using an ice cream scoop {my favorite method}, evenly fill the muffin tins with batter. {I used a heaping scoopful in each.} 

6. If desired, sprinkle or grate a little bit of sharp cheddar cheese on top of batter. {The cheese was hardly detectable in flavor but gave a nice golden top to the muffins.}

7. Bake for 25-30 minutes, until the tops are slightly golden and a toothpick inserted in the center comes out clean. 

Serve warm with Chili-Honey Butter.

Chili-Honey Butter
Adapted from Budget Bytes

1 stick {8 tablespoons} butter, softened to room temperature

2 tablespoons honey

1 {heaping} teaspoon chili {more, if desired}

Salt to taste {I think I used a bit less than 1 teaspoon}

Combine all ingredients by either mashing with a fork or mixing in a stand mixer until well incorporated.

{Chicken} Sausage & Pepper Quinoa

I have a confession to make: I am a blog-oholic.


That's right. Because one blog simply wasn't enough, I've gone and started another one, Behind the Pink Curtain, for my little Etsy shop.


And now I find myself conflicted on whether I should spend time blogging about all the things happening in my kitchen OR the projects going on on my coffee table. {a.k.a. "The Craft Studio". Here's a pic of it on my Facebook page.}


If you've never tried blogging before, I'm here to tell you that it can be a whole lot of fun. Especially if you're a wannabe writer like me. It can also take up a whole lot of time, especially if you like to make sense with somewhat coherent sentences {I am not always successful at this} and try to take pretty pictures {I am definitely still working on this part!}.


So, when you start giving yourself so many side-projects {you know, aside from regular life and real work}, you start having to become selective about how you spend your time. And, in my case, the labor intensive recipes and important things like cleaning the house grocery shopping and doing laundry go by the wayside.

Sometimes, that means having to get creative with the ingredients you have in your fridge and pantry... which can get a little scary depending on what's in there.

Except, you know how they say that some of the best inventions came about completely unexpectedly? Well, now I know why.

This was a last minute, completely made up dish that Steve and I both wound up loving quite a bit. And because it's made with chicken sausage instead of pork sausage, and quinoa instead of pasta, you end up with that yumminess you love from classic Sausage and Peppers without all the guilt. Score!

I have been majorly slacking in the photography department lately, so I didn't really take flattering pictures... but I promise you, it tasted much better than it looks.

Anyway, the plan is to work on my time management and share fun/exciting/quality stuff on BOTH blogs... until I lose my mind. ;) But have no fear we have a good headstart of month or two before that actually happens. {I think}

Meanwhile, give this Chicken Sausge & Pepper Quinoa a try and let me know how you like it!

{Chicken} Sausage & Pepper Quinoa

1 cup quinoa, rinsed
1 1/4 cups water
1/2 teaspoon  salt
1/3 {ish} cup of marinara sauce {jarred or homemade}, plus extra for topping
1 teaspoon Italian seasoning blend
1-2 tablespoons olive oil
3 chicken sausage links {I used organic Hot Italian}, casings removed & chopped into 1/2 inch bits
1 large green pepper, cut into strips
1 large yellow pepper, cut into strips

Bring 1 1/4 cups of water and salt to a boil in a medium pot over medium high heat. Add rinsed quinoa and cover. Return to a boil, then reduce and simmer until most of the water is absorbed. Stir quinoa, then return lid to pot. Reduce heat to low and allow to steam until all water is absobed and quinoa is tender. Fluff with a fork.

Meanwhile, heat 2 tablespoons of olive oil in a medium skillet over medium high heat. Add chopped chicken sausage and allow to brown lightly. Add peppers and saute until tender and golden in parts, about 12-15 minutes {it takes a while, hang in there}.

Stir about 1/3 cup marinara sauce and 1 teaspoon of Italian seasoning blend into quinoa. {I also had a tiny bit of leftover calzone filling consisting of ricotta, mozzarella, spinach, onions, garlic, and Italian spices that I added in as well.}

To serve, plate quinoa and spoon extra sauce over top if desired. Top with sausage & peppers.

Give In To the Heat

I am loving our little trips to the produce store I mentioned a few weeks ago. Loving.

Half the time I don't even have plans for what I'm going to make with the things I buy. I just wander up and down the {two. Yes, two.} aisles and pick up whatever tickles my fancy.

"Why, hello, weird looking vegetable. You will be very happy in my kitchen. Hi there, pretty leafy green. In the basket you go."

I'm like a kid in a candy store. {With less risk for cavities.}

It's been kinda fun buying produce that I've never cooked with before. For one, we've upped our veggie intake quite a bit. And our meals have gotten a lot more exotic and creative.

Normally, once the mercury starts rising {and around here, it already has}, the dishes I'm inclined to make are lighter, cooler, and as simply prepared as possible. {Sorry, oven, we're already roasting without your help.}

But when I bought some poblano peppers last week and then found a recipe for Creamy Potato Soup with Poblano & Mushrooms, my craving beat out the sweltering temps and I made up my mind to crank up the air conditioning and making a pot of steaming hot soup for dinner.

It was a good decision.

The charred poblanos add a spicy kick to the soup, and I love the heartiness of the potatoes and mushrooms.

Step outside your comfort zone and pick up some veggies that catch your eye next time you're in the grocery store. If it turns out half as good as this soup, you'll be glad you ventured outside the "broccoli zone". :)

Creamy Potato Soup with Poblano & Mushrooms
Slightly adapted from Smart Cooking the Costco Way

2 teaspoons olive oil
1 white onion, diced
8 ounches mushrooms {I used white button}
1 garlic clove, minced or grated
2 poblano peppers, charred under broiler*, skin removed & cut into 1/4 inch dice
3 small to medium Yukon gold or other creamy potato, cut into 1/2 inch dice
3 cups chicken broth mixed with 1 cup water
1/2 cup half and half
Salt and pepper to taste

In a medium skillet, heat oil over medium heat. In a medium pot, add chicken broth and water and bring to a boil.  

Add onions to skillet and saute until translucent, 3-4 minutes. Add garlic and peppers, saute for another minute or two. Finally, add mushrooms, and saute until slightly cooked down.

Add skillet mixture to pot with boiling broth, followed by potatoes. Reduce heat and simmer for about 15 minutes or until potatoes are fork tender. 

Scoop out about half the vegetables and about 1/2 cup of broth {less vegetables if you want your soup more chunky}, and puree in a blender. While blender runs, add 1/2 cup of half and half.

Return the puree to soup and stir well.

Reheat the soup to a simmer and season to taste with salt and pepper.
*To char peppers: Set oven to broil. Move oven rack to highest spot. Line a small baking sheet with foil. Place whole peppers on baking sheet and put on highest oven rack. Allow peppers to cook until skin blisters {about 4-6 minutes}, then flip and broil other side. {Keep an eye out, the broiler is powerful}.

Remove peppers from oven and allow to cool enough to handle.  You should be able to easily remove charred skin from pepper. If not, place peppers in a brown paper bag or plastic bag and allow steam to loosen skin until it is easier to peel off.

Pull out stem, slice peppers open and remove seeds.

Pick a Peck of Peppers

Confession: Sometimes when I go grocery shopping, my attention gets completely diverted by beautiful produce. I guess you can say I have a wandering eye when it comes to gorgeous fruits and vegetables. {Don't laugh. It's a serious problem.}

There I am one minute, dutifully crossing things off my list, and then suddenly out of the corner of my eye I see an exceptionally attractive artichoke or a seductive bunch of tomatoes on the vine and - just like that -  my cart and I are making our way over to items we have no particular use for, like moths to the flame.

Such was the case with a particularly inviting pair of cubanelle peppers that made their way into my shopping cart earlier this week. Their lime green, shiny outsides made them look like they belonged in a set of plastic vegetables that come with those Fisher Price kiddie kitchens. I knew I had to have them.

Cubanelles - Source

What I didn't know was what the heck I was going to do with them. Are these things spicy? No idea. Do they have a strong taste? Not a clue. Luckily, my best friend {Google} had all the answers I needed.

After a little research, I found a recipe that happened to include several things I already had on hand {my favorite kind!}. It was easy to put together and turned out to be pretty tasty, too. {The husband cleaned his plate, but c'mon... what else is new?}

Please ignore the burnt edges around the dish... I kinda left them in the oven too long. ;)

As it turns out, I like cubanelle peppers and would definitely pick them up again. That is, unless the broccoli happens to be especially bewitching that day... ;)

Are you as easily swayed as I am, or do you stick to your guns with grocery list in hand? What items have snuck their way into your grocery cart recently? Your secret's safe with me!

Stuffed Italian Style Cubanelle Peppers
Adapted from Food.com

4 cubanelle peppers, topped and seeded

1 small onion, diced

1 lb bulk Italian sausage

4 garlic cloves, mashed and minced

1 (14 ounce) can crushed tomatoes

6 oz chicken stock

1/4 cup of chopped fresh basil

1 cup of pre-cooked rice

1/4 cup of grated mozzarella cheese

Pinch of cayenne pepper

Salt to taste

1. Preheat oven to 400 degrees. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.

2. Add garlic and cook for about 40 seconds, until fragrant.

3.Add crushed tomatoes {I used diced tomatoes & ran them through the blender for a second to cut down on large tomato chunks}, chicken stock, and fresh basil. Stir together until basil is wilted. If mixture is too watery, let cook down until slightly thickened.

4. Place mixture into a large bowl with rice, cayenne, and mozzarella cheese. Stir well to combine. Season with salt and pepper to taste.

5. Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. {I used the extra as a bed for the peppers}. 

6. Place peppers in a casserole dish and cover with foil. Bake for 40-45 minutes until stuffing is heated through and peppers are tender. Serve hot.