1. Life is CRAZY busy.
2. I may have gotten a better handle on cooking.
So, it's weird to think that my initial reason for starting a blog had nothing to do with cooking. See?
I really just wanted to start a blog to get out my thoughts... and somehow that turned into this lovely collection of yummy recipes.
I also can't believe that I started this blog 5 years ago. FIVE?! That's nuts.
I've come a long way. Like... instead of following an exact recipe, I can concoct! Ah, how much better is now that I can concoct! Okay, don't get me wrong. I still have a lot to learn. For example, I've still never made a pot roast. Or cooked Thanksgiving dinner (not that I want to, my uncle makes the best everything for Thanksgiving <3). I don't know how to use Swiss chard. Or bake bread. Oh, the list could go on and on...
...but I got some free green peppers from a friend with a garden today and thought, 'Oh! Those would be perfect stuffed with my chicken concoction from last night!' Voila. Dinner done. Aren't they pretty?
...and here's what it looks like cut open! Not so pretty anymore, but delish. Though, I think I've decided that, in general, I like other colors of peppers better than the green ones. They seem more subtle in flavor, I think.
So, for my Mexi-Peppers, I just cooked ground chicken and added taco seasoning, chopped onion, tomatoes, diced green chiles, reduced fat cream cheese, and a bit of garlic. Two nights ago we used the mix in soft taco shells... or you could make enchiladas... or put it over a baked potato... or make a quesadilla... or put it in a salad... whatever you like!
OR... add the mess to a pepper of your choice and bake it. I did 30 minutes at 350 degrees.
Top with fresh salsa, shredded cheese, sour cream, avocado, or whatever else you like and enjoy! :-)
...
On a completely different topic, I have to tell you about my friend, the cotton candy grape.
For those of you who don't know the story, I became addicted to these last summer (2013) when I was pregnant. This is bad news when these grapes are only available for a few weeks a year. And you don't know that. And you're pregnant. Yeah.
Well, my lovely hubby found them this year and stocked up! I actually still have a bag in my freezer that I've been slowly eating. :-)
...and that same smart man found these today... witch fingers!!! They are fabulously weird, juicy, and sweet. I like them!
Alissa's Mexi-Peppers |
...and here's what it looks like cut open! Not so pretty anymore, but delish. Though, I think I've decided that, in general, I like other colors of peppers better than the green ones. They seem more subtle in flavor, I think.
So, for my Mexi-Peppers, I just cooked ground chicken and added taco seasoning, chopped onion, tomatoes, diced green chiles, reduced fat cream cheese, and a bit of garlic. Two nights ago we used the mix in soft taco shells... or you could make enchiladas... or put it over a baked potato... or make a quesadilla... or put it in a salad... whatever you like!
OR... add the mess to a pepper of your choice and bake it. I did 30 minutes at 350 degrees.
Top with fresh salsa, shredded cheese, sour cream, avocado, or whatever else you like and enjoy! :-)
...
On a completely different topic, I have to tell you about my friend, the cotton candy grape.
For those of you who don't know the story, I became addicted to these last summer (2013) when I was pregnant. This is bad news when these grapes are only available for a few weeks a year. And you don't know that. And you're pregnant. Yeah.
Well, my lovely hubby found them this year and stocked up! I actually still have a bag in my freezer that I've been slowly eating. :-)
...and that same smart man found these today... witch fingers!!! They are fabulously weird, juicy, and sweet. I like them!
So strange! |
What will they think of next? ;-)