Stuffed Peppers

Stuffed peppers are incredibly easy, yet seem fancy and nostalgic at the same time. Of course you can have the filling be whatever you like, but the following recipe works pretty well. Some versions include and slightly watered-down ketchup that is poured over the filled peppers before adding the cheese on top, though we found that wasn't necessary and made it a little too sweet. Just keep the basic method for blanching the peppers the same, and you can go to town on whatever filling you want. Enjoy!

Stuffed Peppers

Yield: 4 servings
Ingredients

• 4 bell peppers, tops removed, cored and seeded
• 1/2 cup rice
• 1 1/2 tablespoons olive oil
• 1 onion, minced
• 12 ounces ground meat
• 3 garlic cloves, minced
• 1 14.5 ounce can diced tomatoes, drained
• 5 ounces (about 1 1/4 cups) cheese, shredded
• 2 tablespoons fresh parsley, chopped
• salt and pepper

Cooking Directions

1. Boil 4 quarts of water with 1 tablespoon salt in a large pot. Cook peppers until they begin to soften, about 3 minutes. Remove and drain peppers with a slotted spoon or tongs.
2. Add the rice to the pot and cook until tender, about 13 minutes. Drain rice and transfer to a large bowl.
3. Heat the oil in a large skillet over medium-high heat. Add the onion, stirring occasionally, until it begins to brown, about 5 minutes. Add the ground meat, breaking it into small pieces until no longer pink, about 4 minutes. Stir in the garlic and cook for 30 seconds. Transfer to the bowl with the rice.
4. Add the tomatoes, 1 cup of cheese, the parsley, and salt and pepper to taste.
5. Heat the oven to 350 F with the rack in the middle.
6. In a 9-inch square baking dish, place the peppers cut side up. Divide the filling evenly among the peppers. Sprinkle the rest of the cheese on top.
7. Bake until the cheese in browned and the filling is heated through, 25 to 30 minutes. Serve immediately.

Oleana's Whipped Feta

Maybe you've been to Oleana, one of the best restaurants around Boston, and maybe you haven't but you love feta. This recipe will give you a beautiful whipped feta spread that goes great with cucumbers, bread, or just plain. If you've had Oleana's, let me know how this compares. Enjoy!

Oleana's Whipped Feta

Yield: 1+ cups
Ingredients

• 1 roasted red pepper
• 1/2 pound feta cheese
• 2 teaspoons crushed red pepper
• 1/4 teaspoon smoked paprika
• 1 teaspoon lemon juice
• 1/8 cup olive oil

Cooking Directions

1. Discard the skin of the peppers and pulse a couple times in a food processor.
2. Add remaining ingredients and blend the mixture for about 2 minutes, until very smooth.
3. Refrigerate for about 30 minutes before serving to allow the dip to set.

Baked Chicken Souvlaki

Have a hankerin' for chicken souvlaki but no grill? Or is it winter and too damn cold out for such nonsense?

Then hurry on up and get your baked souvlaki on! Easier than the grill and just as good! Serve with some warm, soft pita bread and maybe a tzatziki sauce. Enjoy!

Baked Chicken Souvlaki

Yield: 6-8 servings
Ingredients

• 2 lbs chicken breasts, cut into chunks
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dried oregano
• 1 onion, cuty into quarters
• 1 bell peppers, cut into large pieces

Cooking Directions

1. Place all ingredients into a zip lock bag. Shake to coat evenly. Allow to marinate for at least 2 hours.
2. Dump contents into a baking dish, spreading evenly.
3. Bake at 350 F for 45-60 minutes, until the chicken begins to turn golden brown.

Peruvian Spicy Creamed Chicken - Aji de Gallina

If you, like us, have a friend bequeath you packets of aji pepper puree, you may be dumbfounded at first too. Well look no further because you've found the answer to your aji prayers!

By far the best Peruvian dish we have ever made. OK so it's also the only Peruvian dish we've ever made. Yet after devouring this Aji de Gallina I'm not sure I could force myself to make any other Peruvian cuisine - it's that good.

This is a beautifully simple, though perhaps time-consuming dish to make. But the great thing is that it makes a ton of food. Great for dinner parties.

Peruvian Spicy Creamed Chicken - Aji de Gallina

Yield: Serves 6-8
Ingredients

• 1 1/2 lb. chicken breast
• 4 cups chicken stock
• 1/2 cup canola oil
• 1 packet aji pepper puree
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 3 tablespoons walnuts, chopped
• 3 tablespoons Parmesan cheese
• 4 slices bread
• 3/4 cup evaporated milk
• 4 yellow potatoes
• 2 hard boiled eggs
• 10 black olives, halved
• 1/4 - 1/2 cup cooked rice

Cooking Directions

1. Cook the yellow potatoes in salted water until tender when pierced with a fork. Let cool, peel, cut into quarters, and set aside.
2. Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.
3. Place the chicken breasts in a pot with the chicken stock, and bring to a simmer. Cook for 10-15 minutes, until chicken is just barely cooked through. Set chicken aside to cool. Strain broth and reserve 2 cups.
4. In a blender, process pepper puree with the oil until smooth. Saute the garlic and onions with the pureed peppers and oil, until the onions are soft and golden. Remove from heat and let cool.
5. Shred the cooled chicken into bite-size pieces.
6. In a blender or food processor, process the evaporated milk and bread mixture with the walnuts and Parmesan cheese until smooth. Add the cooked onion mixture and process briefly.
7. Return onion mixture to pan, and add 1 1/2 cups of the reserved chicken stock. Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if sauce is too thick.
8. Serve over rice, garnished with the yellow potatoes, slices of hard boiled egg, and black olives.

Healthy Eggplant-and-More Pasta

Look at that. That is beautiful.

I have a challenge for you today. Just looking at this eggplant and pasta dish, I want you to guess what's in it. Also, why do I call it healthy? My hope is that you'll be able to tell just from the pictures.

Bonus points to anyone who makes this dish as well!

Pico de Gallo

Here's a fancy yet simple recipe for pico de gallo that will have everyone chowing down. Cilantro is key to a great pico de gallo. Oh, and everything else. Ole!

Ingredients

1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Tomatillo Salsa

When you have fresh tomatillos, do not do anything other than making this salsa verde. Just the right amount of flavor and kick. Enjoy!

Ingredients

1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

Directions

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth.

Spanish Rice

Simple. Delicious. Awesome. Real Spanish rice is so much better than out of a box. Enjoy!

Ingredients

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Directions

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Free-Form Vegan Lasanga

Lasagna can be a huge pain in the butt sometimes, right? Not when you do it this way!

Take all the wonderful tastes you love from lasagna and have them in no time by creating a free-form lasagna. And our version is even vegan. Enjoy!

Ingredients

2 cloves garlic, chopped
1 zucchini, sliced
1 squash, sliced
1 tomato, sliced
1 onion, sliced
1 red pepper
1 tablespoon olive oil
2 cups pasta sauce
6 sheets of lasagna, broken in half

Directions

1. Cook lasagna in boiling water for 6-8 minutes

2. While lasagna is cooking, heat oil in pan and add garlic for 1-2 minutes.

3. Add the rest of the veggies (except tomato) and cook for 3-5 minutes.

4. Add the pasta sauce and stir until warm.

5. Using 2 half sheets, layer the pasta on a plate with veggies in between, making 3 layers of pasta total.

Disney's Tuscan Salad

Tuscan Salad

Wine Country Trattoria

Yields 1 serving

Handful of mixed greens or mesclun mix
1 oz. black sliced olives
1 oz. diced red bell peppers
1 oz. diced celery
1 oz. white beans
2 ea. sliced beets (not pickled)
2 ea. whole pepperoncinis
3 ea. tomato wedges

Top with grated mozzarella, a few pieces of sliced salami and croutons. Guests are given a choice of 4 dressings - Italian, Blue Cheese, Ranch or Oil & Vinegar - and all are commercial dressings.

Disney's Monterey Clam Chowder

Monterey Clam Chowder

Pacific Wharf Cafe

Serves 6

Ingredients

5 T. butter
5 T. flour
2 T. vegetable oil
1 ½ c. potatoes, peeled and diced
½ c. diced onions
½ c. red peppers
½ c. green peppers
½ c. celery
2 ¼ c. clam juice
1 ½ c. heavy cream
1 c. clams, chopped
1 T. fresh thyme (or 1/2 tablespoon dried)
1/4-1/2 t. salt
1 pinch white pepper
¾ t. Tabasco sauce
Sourdough Bread Bowl or bread slices

Directions

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and sauté the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

Serve in a sourdough bread bowl or with slices of sourdough alongside.

Disney's Thin and Crispy Turkey Pizza

Thin and Crispy Turkey Pizza

Mission Tortilla Factory

Serves 4-6

Ingredients

6 Mission® Soft Taco Size Flour Tortillas
1 tsp. Basil
1 tsp. Oregano
1/4 tsp. Garlic Powder
3 tsp. Olive Oil
3/4 cup Mozzarella Cheese shredded
1/2 cup Turkey diced
1 Green or Red Bell Pepper diced
3/4 cup Tomatoes diced

Directions

Heat oven to 400 degrees F. In a small bowl combine basil, oregano and olive oil. Lightly brush one side of each tortilla with the oil mixture.

Sprinkle equal amounts of turkey, green pepper and tomatoes over tortillas. Top each pizza with cheese.

Place directly on rack in middle of oven and bake for 8 minutes until crisp.

Disneyland's Breakfast Potatoes

Breakfast Potatoes

Carnation Café

Serves 4-6

Ingredients

3 c. red potatoes, cut in 3/4" cubes
1/3 c. onions, diced
5 T. green bell peppers, diced
4 T. red bell peppers, diced
1 T. butter
1/2 t. parsley flakes
2 t. garlic powder
1/2 t. seasoned salt
Black pepper to taste
Oil for frying

Directions

In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside.

Sauté onions and bell peppers in butter. Mix in potatoes.

Add parsley, garlic powder, seasoned salt and black pepper.

Disneyland's Clam Chowder

Disneyland's Clam Chowder

Café Orleans, French Market Restaurant, Royal Street Veranda

Yield: 4-6 servings
Ingredients

• 1/4 lb. butter
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 3/4 cup flour
• 1 quart milk
• 1 1/2 cups chopped clams, reserving juice
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cube chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon thyme
• 1 1/2 cups potatoes, cooked and diced

Cooking Directions

1. In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Sautee until tender.
2. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
3. Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly.
4. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.

Disneyland's Blue Bayou Jambalaya

Jambalaya

Blue Bayou, French Market Restaurant

Yield: 6-8 servings

Ingredients

1 lb boneless fresh pork, diced into 1/2 inch cubes
3 T. vegetable oil
1/4 t. black pepper, freshly ground
1/4 t. thyme, dried
1/4 t. garlic powder
1 16-oz. can tomatoes, crushed
4 c. water
1 1/4 c. rice, uncooked
2 chicken bouillon cubes
1 1/2 c. onion, diced
1 c. celery, diced
1 c. green bell pepper, diced
3/4 c. zucchini, diced
1 t. yellow chili pepper
1/4 c. scallions, chopped
1 T. parsley, chopped
1 c. ham, diced
1 c. Polish sausage, cooked & diced
1 c. Italian sausage, cooked & diced
1 c. okra, frozen, cut
1 1/2 c. small shrimp, cooked

Directions

In a large saucepan, sauté pork in oil over medium heat for 15 minutes, stirring occasionally.

Add pepper, thyme, garlic powder, and tomatoes. Cover and cook for 15 minutes.

Add water, rice, bouillon cubes, onions, celery, green pepper, zucchini, chili peppers, scallions, and parsley. Bring to a boil.

Stir to blend ingredients, cover and simmer for 10 to 15 minutes. Stir once or twice and add remaining meat ingredients.

Cook for another 10 minutes and add okra and shrimp.

Heat well and serve hot.

Asian Spiced Turnip and Potato Stuffed Peppers

I think I had the most fun photographing these. I mean look at all the pictures! I haven't posted so many in...well, ever.

I love stuffed peppers, but I really hate when they're stuffed with cheese. It absolutely ruins the whole thing for me. No thank you!

So these are just perfect. Roasted in the oven, slightly crunchy on the outside, and soft on the inside, filled with an Asian-spiced turnip and potato leftover hash.

Beautiful. Among other things. Enjoy!

Pesce Spada alla Siciliana (Sicilian Swordfish)

Swordfish can be expensive at a restaurant, right? At least it always is when I see it. So when I saw swordfish steaks on sale for $3.49/lb, I was all over them. I think I bought 6!

Trancia di Pesce Spada, otherwise known as Sicilian Swordfish, is so amazing. I guess it was developed by Sicilian fishermen after a good haul of swordfish. And thank goodness they did because this fish is moist. The olive oil really helps with that, and the oregano and garlic blend really well into it.

We served this with a side of Buitoni Wild Mushroom Agnolotti (awesome, I'll post on this later) and some pan-roasted corn, fresh off the cob.

What I'll do with the other two is probably some sort of miso marinade like the Miso Black Cod. Won't be as light, but damned if it won't be tasty nonetheless.

How do you like to make your swordfish?

Chilaquiles with Mole

Now if you thought the title was referring to mole, the little blind animal who burrows underground, you'd be completely wrong (gross!). If you thought it was referring to mole sauce, one of the most awesome-est sauces in the world, you're spot on! Well done, you.

For those unaware, chilaquiles are hardened tortillas (toasted or fried) with a sauce (typically salsa roja or salsa verde) with various toppings. Some common toppings include eggs, chicken, jalapenos, cheese, beans, etc. It is typically eaten for breakfast, and it's a traditional Mexican cure for hangovers (supposedly because of the spiciness). How's that for a reason to get smashed?

Today, we used the less common mole sauce. Mmm! We also used egg, chicken, olives, homemade salsa, and nopalitos (cactus).

Mole is like a really excellently spiced thick peanut butter. It's usually thinned out by adding water or stock. It packs a flavor punch to anything it touches. More on assembling your future chilaquiles below. Enjoy!

2nd Birthday Breakfast

More delicious birthday breakfast surprises! A complete breakfast, featuring a fantabulous omelette topped with mushroom, bell peppers, feta, and avocado. Sitting beside it is some King's Hawaiian sweet bread, bacon, and mango slices.

There's just something about being woken up to breakfast being lovingly prepared just for you, you know? What's your favorite memory of someone fixing breakfast for you?

Fast Pickled Zucchini and Peppers

My first pickling! I was so excited to try this out because it's fast. I always imagined pickling would take forever and a day (and I know sometimes it does), but not this time!

(the one on the right has zucchini and bell peppers, and the one on the left has just zucchini)

The turmeric really gives this a nice color. So much more fun than a clear brine. The jars sealed perfectly too. I was almost flabbergasted at how easy this was.

I didn't have any cucumber to try this on, but there were some bell peppers and zucchini that needed to get used, so voila. The day after it was sealed, the zucchini tasted great, though the peppers weren't as flavored. On the third and fourth day, the zucchini starts to take in more of the vinegar I think, so maybe eat that first. The bell peppers, on the other hand, just keep getting better.

Enjoy!

Adapted from Martha Stewart.

Fast Pickled Zucchini and Peppers

Yield: 3 1/2 cups
Ingredients

• 2 zucchini, sliced
• 1/2-1 bell pepper, cut into small strips
• 3 cups white vinegar
• 2 teaspoons coarse salt
• 1 teaspoon celery flakes
• 1/2 teaspoon dried onion
• optional: 1/2 teaspoon crushed red pepper
• 1/8 teaspoon turmeric

Cooking Directions

1. In a medium saucepan, combine all ingredients except the prepared veggies.
2. Bring to a boil, stirring to dissolve sugar.
3. Arrange prepared vegetables in one or more jars.
4. Pour hot brine into jar to completely cover vegetables and seal jar.
5. Refrigerate until cool.