stuffed peppers

I love the smell of stuffed peppers baking... it just smells so cozy and homey. So delicious!

AJ and I made our monthly trip to B.J.'s (our version of Sam's Club) today and they had some amazing-looking peppers today, so I was struck with inspiration: stuffed peppers! We used red peppers because AJ isn't too big of a fan of green peppers. They made the end result a little sweeter.

I followed this recipe pretty closely, but I had to make a few variations due to what I had in my pantry (and what I didn't have). I'll reflect those in the recipe below, but if you want to use the original, be my guest!

I didn't end up using the tomato paste. Isn't that the biggest box of rice you've ever seen? Not sure what I was thinking.

First off, I started to boil a big pot of water with some salt in it for the peppers to cook in. At the same time, I started browning my ground beef and onion in the same skillet. Smells amazing.

While I was waiting for the pot of water to boil, I cut the tops off my peppers and took all the seeds out (easy if you make one cut all around the top... twist and the seeds kind of pop out with the stem.) Then I put them in the boiling water for just five minutes. Drain them and place them in a baking dish open side up :)

After the ground beef was browned, add in the tomatoes, Worcestershire sauce, water, and minute rice. Stir and cover. Let cook 10-15 minutes. At this point, I preheated the oven to 350 in preparation for my great creation... or allrecipes.com' great creation :)

While this was all coming together, I put a can of tomato soup in a bowl. I then added about half a can full of water and whisked it all together. I sprinkled oregano and basil in to add to the Italian vibe I had going on.

After the beef mixture has cooked for 10 minutes, check to see if the rice is tender (taste test!). If it's not, let it cook for about 5 more minutes. When it is finished, scoop it into the pepper shells until the pepper is about half full. Spoon some of the sauce on top, and then fill it up with the beef mixture. Top it off with the rest of the sauce and sprinkle some cheese (I used mozzarella) to finish it.

Ingredients:

• 1 pound ground beef
• 2 tablespoons dried chopped onion (I ran out of fresh and frozen)
• 6 bell peppers (I used red. Recipe recommended green. Whatever's easiest!)
• 1 14.5 oz can of diced tomatoes (I had to use basil, oregano, and garlic because it's what I had)
• 1 teaspoon Worcestershire sauce
• 1/2 cup water
• 1/2 cup Minute rice
• Mozzarella and parmesan for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper halfway with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Put a few tablespoons of the soup mixture over the beef in the peppers. Fill with the beef and rice and then pour the rest of the tomato soup over the peppers.
4. Sprinkle with mozzarella cheese if desired.
5. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

pasta e fagioli soup

I've been on a soup kick lately, and I made pasta e fagioli a few weeks ago. I found this recipe and it was super easy!

here are the ingredients :)

cut up your veggies!

brown your ground beef!

rinse your beans!

You literally dump everything (so don't let the long list of stuff scare you) into the crockpot except the ground beef and pasta. Stir it up, and then add the ground beef. Let cook on low for 6-8 hours or on high for 4-5. I boiled my pasta separately and added it at the last minute, based on some other reviews. YUM!

Ingredients:

• 1 pound ground beef, cooked and drained
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 1 can diced tomatoes, NOT drained
• 1 can dark red kidney beans, drained and rinsed
• 1 can cannellini beans (or white kidney beans), drained and rinsed
• 1 (26 oz.) container chicken stock
• 1 jar (25 oz.) spaghetti sauce
• 2 tsp. dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon ground black pepper
• 2 cups cooked ditalini pasta (or your favorite small pasta shape)
• Salt, to taste 

Instructions:

• I wasn't kidding. Dump it all (except beef and pasta) into a crockpot and add the beef last. 
• Cook on low for 6-8 hours or on high for 4-5 hours.
• When there's about half an hour left, start cooking the pasta separately :) Add it in right before serving.

be mine.

When I was little, I used to dream about the man I would marry... most of the time: he looked like a Disney prince and would fight off monsters for me.

As I grew older (aka in middle school), I began to realize that most guys I knew were not that guy. They were more interested in other things than protecting me. I kind of gave up on the finding a fairytale thing.

In high school, I mainly dated one guy who ended up getting drunk almost every day. Do I know how to pick 'em good or what? That did not end well.

My freshman year of college, I was certainly interested in getting my MRS. degree, but there was no one I really connected with.

The summer before my sophomore year of college, I met AJ. I thank the Lord every day for the blessing he is in my life, and I am so glad that all of my ruined expectations led me to him.

My husband is amazing... he's honest with me. He challenges me, which sometimes annoys me, but I know he sincerely wants the best for me. He cares for me. He protects me so well, and he listens to me. I could not honestly ask for more.

Last night, he made me dinner (he hates to cook), and let me brag: it may have been the best porkchop I've ever had.

Introducing: pesto porkchops and baked potatoes made by my incredible husband :)

are you drooling?

Happy Valentine's Day AJ! I love you so much.

Another French Fry Recipe...

I just wanted to share another INCREDIBLE french fry recipe :) 

potatoes + seasoning =

true love. 

Chicken Tortilla Soup

I've been on a bit of a soup kick lately... maybe it's because it's not as wintery (read: where are my snow days?) as I'd like it to be... 

Because of this, almost every Saturday, I've been making a different type of soup. Last week's was chicken tortilla soup! I chose this recipe because it was made in the crockpot and the ingredients are some of my faves (black beans... can you do wrong?)

Seriously, all you do is pour the onion, beans, Rotel, corn, chicken broth, water (I used half the recommended amount... if it looks thick, add some more!) and spices in the bottom of your crock pot. Stir it up and then lay the chicken breasts on top (mostly submerged). Cook for 6-7 hours on high or on low for 8-9 hours. You do have to shred the chicken about half an hour before it's finished so the chicken can better absorb the flavors... but that takes like 30 seconds.

We ate ours with tortilla chips and cheese on top! Yum!

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cans Ro-tel
• 1 can black beans, rinsed and drained
• 1 can dark red kidney beans, rinsed and drained
• 1 can corn
• 1 medium onion, chopped
• 2 cans low-salt chicken broth
• 1 cup of water
• 1 Tbsp.garlic powder
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 Tbsp. cilantro (I used dried)

Instructions:

• Pour everything except the chicken into the crock pot and stir it up. Put the chicken on top and cook on low for 8-9 hours or on high for 6-7 hours.
• Serve with tortilla chips, cheese, and sour cream!

Asiago spinach sammies!

The great thing about these bagels is that you can make great sammies out of them. Last weekend, we were in a rush to get out the door to church so I put these together super fast!

I cooked two eggs over medium, toasted two bagels, and layered some fresh spinach and provolone.

seriously... stinkin' amazing. 

Panera's Asiago Cheese Bagels

Panera is one of my favorite comfort food restaurants, but it's quite expensive to eat there often. I love their iced green tea. I love their macaroni and cheese. I love their asiago cheese bagels... so I set out to make them.

I have made bagels numerous times, and they're not very hard. They do take time and patience, but a homemade bagel is so worth it.

Here's what I used and here's the blog I got the recipe from:

You basically knead, let rest, cut into pieces, let rest, broil, boil, and then bake :) YUM!

This is everything making friends in the mixer... Confession: first time I've used my dough hook. SO EASY.

When everything comes together, lay it on a clean, floured surface and knead until it looks like this:

See: smooth, elastic, absorbed a lot of the flour!

You let that rest and then cut into six 'equal' (do your best!) portions and then form into a bagel shape. I do this by rolling dough into a ball-shape, poking a hole in the middle, and then stretching out the hole until sides are mostly even. Try your best :) They will still taste good!

They need to rise again, but put a big pot of water with a tablespoon of sugar on the stove while you wait.

Then you need to broil the bagels for three minutes and then boil them. This was a new method for me :)

Happy face! Becoming good things... notice how small the holes got? That's okay. More room for asiago cheese!

Put in a hot 375 oven and bake for 12 minutes. Pull out and top with cheese and then bake for 12-15 minutes more :) Keep your eye on it. They could burn. Thankfully, mine did not :)

YUMMM!

Ingredients:

• 2 cups + 2 Tablespoons unbleached all-purpose flour
• 1 package (0.25 ounce) instant yeast
• 3/4 cup warm water (115 degrees F)
• 2 Tablespoons Parmesan cheese, shredded (I split this half parm and half asiago) 
• 1-1/2 Tablespoons sugar
• 2 teaspoons minced dried onion
• 1-1/2 teaspoons salt
• 1 Tablespoon sugar
• 1/2 cup (2 ounces) asiago cheese or six-cheese blend, shredded

Instructions:

1. In a mixing bowl, stir together flour, yeast, 1-1/2 Tablespoons sugar, Parmesan, dried onion, and salt.  Add warm water and combine with dough hooks on low mixer speed until dough forms.  Add a little more flour or water if necessary to reach desired consistency. 
2. Roll out dough on lightly-floured surface.  Knead until dough becomes smooth and elastic (a few minutes or so).  Let rest in a lightly oiled bowl, covered, for 10 minutes.
3. With floured scissors, cut into six portions of equal size.  Shape each portion into a smooth ball and poke a hole in center.  Gently pull dough outwards until hole reaches 1.5 to 2 inches in diameter.  Place on greased baking sheet and cover dough with a warm, damp cloth.  Let rise 20 minutes.
4. While dough is rising, place 1 gallon water mixed with 1 Tablespoon sugar in a large, deep pot over high heat.  Once water begins boiling, lower heat until water reaches a simmer.  Preheat oven to 375 degrees F.
5. Broil bagels on low at least 6 inches from heat for 3 minutes, turning once halfway through.
6. Gently drop 3-4 bagels at a time into simmering water.  Cook 7 minutes, turning once halfway through.  Drain on paper towels.  Return bagels to greased baking sheet and bake 25 minutes.  When about 12-15 minutes of cook time remains, quickly remove baking sheet from oven, sprinkle asiago cheese atop each bagel, and then continue baking for remainder of time