Stuffed peppers

Stuffed Peppers 

6 lg bell peppers
1lb lean ground beef
2T onion, chopped (Brian and I dont like onions..and dont put this in)
1 C rice, cooked
1tsp salt
1 clove garlic, minced
1 (15 oz) can tomato sauce
3/4 C mozzarella cheese, grated

Cut thin slice from stem end of each bell pepper.  Remove seeds and membranes; rinse peppers.  Cook peppers in enough boiling water to cover them, about 5 minutes just until soft.  Drain.  Cook beef and onion in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally until beef is brown; drain.  Stir in rice, salt, garlic and 1 cup of tomato sauce; cook until hot.  Heat oven to 350 degrees.  Stuff peppers with beef mixture.  Stand upright in ungreased square baking dish 8x8x2 inches.  Pour remaining tomato sauce over peppers.  Cover and bake 45 minutes.  Uncover and bake about 15 minutes longer or until peppers are tender.  Sprinkle with cheese and serve

Okay I'm dying... I LOVE THIS BLOG. Thank goodness Alexis actually did it :)

Okee dokee here is the taquito recipe I used the other night :)
I wish I could take credit for it... but alas it is from the blog Our Best Bites. I will list the recipe on this post but just in case you want to see it on their website here it is. :)

Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving. 

And there you have it.

Just a heads up... when I make it for just the two of us I always double it because I like a thicker taquito and I like to have a couple extra for lunch the next day :)

In My Kitchen: What do you guys keep as basics? and Lettuce Wraps

Hey so I am realizing that I have certain basics that I always have on hand to cook something up really fast.(spaghetti stuff, stir fry stuff, etc)

What are your basics and why? What does your dream kitchen have?

Here's what I made last night for dinner. This was super yummy.

Asian Lettuce Wraps

1 lb sausage (or chicken)
Any veggies you want in it frozen or fresh (snow peas, carrots, peppers, etc)
1/2 head of lettuce

Sauce:
1/2 tsp. grated ginger (or 1/4 tsp ground ginger)
1 1/2 Tbsp. sugar
2 cloves garlic minced
1/2 Tbsp. sesame seed oil (optional)
1/4 cup soy sauce

Heat 1 tsp oil in wok or other frying pan, and cook sausage until no longer pink. While sausage is cooking mix together grated ginger, sugar, minced garlic, sesame oil and soy sauce in separate bowl. When sausage is done drain and add vegetables and sauce. Cook until vegetables are tender.

Place a small amount of meat mixture in a leaf of lettuce. Enjoy!

Meatloaf, Potatoes, Fresh Strawberries

Meatloaf 

3 slices white or wheat bread
1 pound ground beef
1 egg, beaten
1 cup ketchup, divided
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground sage
Brown sugar for sprinkling atop. (optional)

1. Preheat the oven to 350 degrees.

2. Cut or break the bread into pieces and pulse in a blender or food processor to make crumbs (1 1/2 cups).

3. In a large bowl combine the meat, egg, and bread crumbs. Add 1/2 cup of the ketchup, the milk, salt, pepper, and sage. Mix well with a fork.

4. Place the meat mixture in a 9x5-inch loaf pan and shape it with a fork. Spread the remaining 1/2 cup of ketchup over the top. Sprinkle with brown sugar, if desired. Bake uncovered for 1 hour.

Variations:

• Mix in 3/4 cup partially cooked diced carrots

• In place of the ketchup topping, mix 3 tablespoons honey with 1/4 cup prepared mustard. Spread half of the mixture over the meatloaf before baking. Heat the other half in the microwave just before serving and pass as a sauce with the baked meatloaf.

• Bake the loaf in a shallow baking pan. Spread mashed potatoes over the top and sides. Sprinkle with grate Cheddar cheese and return it to the oven until the cheese melts. Cut into slices and serve immediately.

Mashed Potatoes 

Potatoes
Milk
Butter
Cream Cheese
Dried Onions
Garlic Salt

Mix ingredients to taste of your liking

Fresh Strawberries

Fresh strawberries sliced