You all know this, by now we all have an abundance of fresh, organic, homegrown peppers. The question is what to do with them? Well, you can use them in salads, stews, or stuffed them with any protein of your choice.
However, another idea that is quick, delicious and simple is to roast them in your burner to turn them into fresh fancy pimientos. Yes, just like the ones you buy at the store, but these ones are even better and if you prefer, you can do this at a moment time, fresh. Overall, you can roast them as you need them or refrigerate for a couple of days to use in sandwiches, stews, and anything else you want to add them to. Enjoy! Difficulty Level: Easy Allergens, Other: Gluten Free and Vegetarian Servings: one pepper can serve 2 (stuffed) or cut in smaller pieces for stir fry or stews Ingredients Red peppers from your garden (or the grocery store @ $1.67ea. or 3x$5.00.) Directions
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Yes, I somewhat love to transform the good old Duncan Hines cake box when I am in a hurry. I was summoned for jury duty, then they canceled, then went grocery shopping, then rush hour, then a text from one of my daughters to go to her home that afternoon, and it all happened the same day. Time to get creative in the kitchen, and in a hurry, smile. Category: Dessert Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $5.25 or .88 cents/4 baby cupcakes + a whole free sheet cake Difficulty Level: Easy Allergens, Other: Contains wheat, eggs, milk, peanut Servings: 6 plus @ 4/serving and a sheet chocolate chips cake. Ingredients 1 box white Duncan Hines white cake mix ($1.25) 1 c. evaporated milk (.75) 1/3 c. peanut oil ($1.00) ½ c. Butterscotch chips (.65) 1 c. Chocolate chips ($1.30) 1/3 c. Powdered sugar (.30) Directions
As you know by now, this is my zillion post about pan-roasted salmon filet and my oven roasted veggies. Why, because this is a meal that I make an effort to cook and eat weekly. The nutritional value is amazing, the salmon is cooked in no time and the veggies, in spite of the fact that they take longer to cook, you can cook them once and use them for your whole week. Category: Entrée Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $8.65 or $4.33 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon filet ($4.50) 1 ½ tbsp. Angie’s basting oil (.60) Roasted garlic and herbs seasoning (.30) Yesterday’s oven roasted: Brussels sprouts, garlic and cauliflower ($2.00) 1 avocado ($1.25) Directions For the oven roasted veggies, go to my site and look at my post from yesterday. For the salmon, pat dry, add and rub with basting oil and roasted garlic and herbs. Refrigerate until time to cook it. You will be pan-roasting it on the salmon’s own marinade. Slice the avocado and boom, dinner is ready! Again, I am working on my oven roasted veggies for this week. Is so easy to clean, peel and roast the veggies of your choice at one time. It’s a big saving on electricity, gas, whatever you use, and a convenient way to cook a meal fast during the week. Stay tuned for tomorrow and you’ll see what I mean. Category: Entrée-Side Dish Approx. Prep and Cook Time: Under 1 hour Approximate Cost: $7.70 or $1.93 per serving Difficulty Level: Easy Allergens, Other: Gluten Free and Vegetarian Servings: 4 Ingredients 1 small cauliflower head broken into medium size pieces ($2.45) 5 carrots ($1.00) 1 garlic head (.50) 2 c. whole Brussels sprouts, cleaned and outer leaves removed ($1.50) ½ c. Angie’s basting oil ($2.00) 1 tsp. Roasted garlic and herbs (.25) Directions Peel the carrots and cut them in half if they are too long for your baking pan. Cut the Brussels sprouts ends and remove all the outer leaves. Slice the garlic in half. Place all the veggies in a baking mold, and drizzle with my basting oil and Roasted garlic and herbs seasoning. Rub them well ensuring that the basting oil covered them all over. Cover with foil paper and roast at 400 degrees for 45 minutes. ** Remove the cover and continue to roast until the veggies turn golden to your taste. **The veggies will cook faster if they are cut in similar sizes. Also, adjust your oven heat accordingly, all ovens work differently. TOMORROW’S POST, HOW I WILL USE SOME OF THESE VEGGIES WITH SALMON STEAKS! |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |