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Wednesday, September 30, 2015

Grilled Peaches

Grilling fruit has been a new thing to try this summer.  Tonight's try was grilled peaches.  I had seen them for several years and every year I say I am going to try them but never do.  This year I did.  I can't decide which I like better peaches or pineapple.  
And once again I did not have any vanilla ice cream. The ice cream would have been good with these peaches.
Just peaches and brown sugar.
You don't even have to peel the peaches.
1/4 cup brown sugar.
Just sprinkle it on top of the peaches and let it sit for a little bit.
Put a cut side down on the grill.
Turn them after they have some grill marks.
They look good.
The edges have a nice caramelized taste to them.

Grilled Peaches Recipe
1/4 cup brown sugar.

Tuesday, September 29, 2015

Beef and Pepper Skillet

Well I started out the day wanting to make stuffed peppers but couldn't find a recipe I liked or one that I had everything I needed that I liked.  So I dropped back and to use a football term, I punted.  So I did the next best thing and found a recipe that had ground beef, rice, and peppers in it.  This is what I came up with. It wasn't bad. 
Every now and then I like using these bowl plates instead of regular plates for dinner.
The recipe called for brown rice but if you only have white I'm sure it would be fine.
Chop an onion
Slice one green pepper and one colored pepper.  I had orange.
After you have sauteed the ground beef and onions add one can rotel tomatoes.
1 can beef broth
The peppers
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 Tablespoon chili powder
Mix well. Bring to a boil.
Add 2 cups instant brown rice.
Stir well and reduce heat; simmer, covered 8-10 minutes or until the liquid is absorbed.
Then right before eating add shredded cheese on top.  Let stand until cheese is melted.
Then dish up.

Beef and Pepper Skillet Recipe

1 lb ground beef
1 can rotel tomatoes undrained
1 can beef broth
1 Tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 cups instant brown rice
1 medium colored pepper
1 medium green pepper
1 cup shredded cheese

Friday, September 25, 2015

Kielbasa, Peppers & Potato Hash

I have to share this great hearty meal with you. It was very easy to make. It will almost make you think fall is here.
I wish you could smell this dish.  Nothing smells better than sauteed peppers and onions except maybe fresh baked bread.
Things that are easy to find or you might have on hand.
Chop a couple of potatoes
Green peppers.  If you have colored peppers it makes it pretty.
Then slice your sausage small.
1 Tablespoon butter and a drizzle of olive oil in the bottom of a skillet or pan.  I don't use skillets that much because it is hard to keep everything in the skillet when you stir.
Cook the potatoes until they soften and get a little brown on the cut sides.
Stir in the sausage to get it heated and brown.
Then add the onions and peppers.  You want them softened.
Let it cook until the vegetables are softened.
I paired this with the roasted cabbage and onions that will be here probably tomorrow.

Kielbasa, Peppers and Potato Hash Recipe

3 Tablespoons olive oil
1 Tablespoon butter
1 pkg smoked sausages
3-4 potatoes sliced
2 bell peppers
1 onion

Thursday, September 24, 2015

Roasted Cabbage and Onions

I know I have shared a lot of cabbage lately but it is just so good.  I really have come to love cabbage.  I use to only cook cabbage about once a year around St Patrick's Day but now I make it a lot.  It is cheap, and you can find it year round so it is the perfect vegetable to serve.
This was a hearty meal that is the ultimate in comfort food too.
Onions and cabbage perfect
Chop your cabagge
Chop the onions
Drizzle with olive oil
Then layer on a cookie sheet lined with parchment.  I probably should have used two sheets.
Pepper.  Place in a preheated 450 oven for 30-35 minutes.  Shake the pan every so often.
Now for the sauce that goes on top.
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons Dijon mustard
1 Tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
Whisk it really well.  After it sits for a few minutes you might wan to whisk again before pouring over the cabbage.
There would be more of the nice brown roasted edges had I put it in thinner layers.
I put it back in the bowl.
Poured the sauce over it.
Toss to coat
And enjoy.

Roasted Cabbage and Onions Recipe

chop head of cabbage
2 large onions
1/4 cup olive oil
salt and pepper
Place in a preheated 450 oven cook for 30-35 minutes

2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons Dijon mustard
1 Tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper