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?
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Spring officially started at my house a month or so ago. It had nothing to do with the date, the slew of singing birds in the area, the baby bunnies the dog loves to chase, or the budding trees. Spring at my house gets started with the first potted fresh herbs sitting on the patio table.
Unfortunately, they had to spend their first night in their new home hiding under the patio table since we had tornadoes in the area. Tornadoes are more of a spectator sport in Oklahoma, but tender young plants don’t do so well in gusty winds, heavy rain, and hail.
It has been a chillier than normal spring and none of the herbs have done so well this spring. Fresh basil and parsley are key ingredients for my lasagna and spaghetti sauce. At this point, it will be weeks (maybe months) before I can harvest enough of both for a huge pot of sauce. I like to keep a healthy supply of sauce (and other things) in the freezer for quick meals on busy nights. It helps break up the monotony of sandwiches. Continue reading “Favorite Pasta Sauce”
Patty melts may be an ultimate comfort food. Some nights I love just getting back to the basics in the kitchen. Simple cooking that doesn’t require too much thinking and beginner kitchen skills to make.
This patty melt, with plenty of grilled onions and melted Swiss cheese, fits that bill at my house. It’s quick enough to make that I can whip it up on a weeknight, break out some potato chips and call it a meal without feeling guilty like I do when I just serve up ham sandwiches, order pizza, or carry in soggy fried chicken.
Don’t misunderstand, I also get so busy some days that dinner isn’t even on my radar until someone says they are hungry. By then, it takes every bit of energy I have left to even break out the bread, ham, and Miracle Whip.
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This is a unique open-face burger. Parmesan grilled bread topped with a charred hamburger patty, topped with pub cheese and grilled onions. One of my all-time favorite ways to eat a burger. This one needs a fork and knife.
Here we go again…… you see, there was this restaurant……. I’m sure you get tired of hearing that (if you aren’t tired of hearing it you probably will be because I say it A LOT). There was this one time…..
The inspiration for this burger truly comes from a restaurant that had been a staple in my hometown. The Little Corporal. But there was nothing little about it, it was a big deal. Back in the day Barry Manilow performed in the lounge when he was only 24 years old.
Continue reading “Bon-A-Part Open Face Burger”