Stuffed Green Peppers

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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Minestrone

I cook soups frequently. They are easy to make, easy to tweak, and hard to mess up.

Cooking Hint: I did NOT say soup is impossible to mess up.  I have proven it is, in fact, possible.  I have scorched chicken on the bottom of a pot before I even got started doing anything besides boiling a whole chicken. Words of wisdom, don’t be like me and try to salvage it. Throw it away! Or better yet, prevent a disaster before it happens and do not start anything on scorching high heat and walk away. See that tiniest bit of black stuff on the bottom of the meat? Do not even try to pick it off and rinse it off. That not-so-flavorful taste will permeate the entire dish.

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