Stuffed Green Peppers are one of the most basic recipes from my kitchen. I probably should have made this one of the first posts of the blog since it is truly a beginner’s recipe. Perhaps that’s why I never thought about it, it’s one of those things I just whip up when I have spare peppers hanging out that need to be used.
Sometimes, when I am looking at recipes my inside voice (you know, the one that gets me in trouble when it bypasses my better judgment filter) asks “what is wrong with good old fashioned basic recipes? Does everything need some twist or added feature to be worthy of eating?”
I am not opposed to experimenting in the kitchen, some of my best tasting recipes were devised doing just that. It’s just that at what point have we fooled with recipes and cooking techniques so much that recipes become intimidating?
Continue reading “Stuffed Green Peppers”
I will not be able to concentrate on writing this post or recipe if I do not clear this out of my head – but a famous Sir Mix-A-Lot song keeps running through my head when I read red beans and rice in my head, the part about red beans and rice didn’t miss her……….. So there, I said it and I bet a few of you have that song running through your head now too don’t you? Sorry about that.
I am not from the New Orleans area and have only visited there. If it weren’t so stinking hot and humid there in the summer I might want to live there. I love New Orleans in the fall months. I am telling you all of this so that you will understand that I am not claiming that this is an authentic southern style red beans and rice recipe made in my grandmomma’s house in the deep south or even taught to me be anyone who lives even near the Mississippi Delta.
This a recipe that recreates for me what my mind remembers as one of the best rice and beans dishes I had ever eaten. I ate it in New Orleans but don’t ask me to tell you when or where. I used to travel with my job in my younger years, and New Orleans was frequently on my agenda. Continue reading “Red Beans and Rice”