Cody used to make really tasty cheese-stuffed, breaded, deep fat fried Anaheim peppers. Unfortunately, I can’t eat such things any more… so we tried to come up with a replacement recipe to use up some of the Anaheims we had sitting on the counter.
Depending on the heat of the peppers you get, these can be really tasty… or really painful. I ate 4 halves- one of them was really good, but the other 3 burned. And Cody’s lips were burning most of the night. So, eat these peppers at your own risk 😉
Cheesy Anaheim Peppers
A Cooking Sugar original
- Anaheim peppers (bigger peppers are easier to stuff)
- Shredded cheese (I used cheddar)
- Cut each pepper in half lengthwise. Scrape out all of the seeds.
- Fell each hollowed out pepper with shredded cheese.
- Bake at 350 for 12-15 minutes, or until the cheese is melted & peppers have softened a bit.
And we still have too many tomatoes… So of course I had to pick the soup with the longest name.
This soup was definitely not what I pictured from the name. It’s more of a chunky, creamy vegetable stew. Pretty good, but not your typical tomato soup. Cody suggested adding diced ham, bacon bits, or 1/2 pound hamburger, to make the soup a bit heartier.
Crock-pot Tomato Basil Parmesan Soup
From 365 Days of Slow Cooking
- 28 oz diced tomatoes, with juice (or 4 cups fresh diced tomatoes)
- 1 c finely diced celery
- 1 c finely diced carrots
- 1 c finely diced onion
- 1 tsp dried oregano or 1 tb fresh oregano
- 1 tb dried basil or 1/4 c fresh basil
- 4 c chicken broth
- 1/2 bay leaf (I left it out)
- 1/2 c flour (I used GF Better Batter)
- 1 c Parmesan cheese
- 1/2 c butter
- 2 c half & half, warmed (I used the cream I had in the fridge)
- 1 tsp salt
- 1/4 tsp black pepper
- Add tomatoes, celery, carrots, chicken broth, onions,, oregano, basil, and bay leaf to a large slow cooker.
- Cover & cook on low for 5-7 hours (until flavors are blended & vegetables are soft)
- About 30 minutes before serving, prepare a roux.
- Melt butter over low heat in a skillet & add flour.
- Stir constantly with a whisk for 5-7 minutes.
- Slowly stir in 1 c hot soup.
- Add another 3 c & stir until smooth.
- Pour everything back into the slow cooker.
- While preparing the roux, slowly heat half & half in a small saucepan (don’t let it boil!)
- Stir & add Parmesan, warmed half & half, salt, and pepper.
- Add additional basil & oregano if needed (crock-pots tend to make spices bland)
- Cover & cook on low for another 30 minutes.
I’ve probably had potato skins once in my life… but I’ve thought they look tasty for awhile now. So I decided to make some in honor of the Super Bowl. But when I went looking for a recipe, I found a lot that involved frying. I don’t fry food. Ever. I saute, but not fry. Cody fries every once in awhile, but I don’t. First of all, I think frying smells bad. And all that grease upsets my sensitive stomach. And all that grease is bad for you.
So I was pretty happy to find a baked recipe. And damn were they good! Cody said they were as good as in a restaurant 🙂 I actually combined two recipes, one for the potato skins, and one for the baked potatoes. Soooo good!
Baked Potato Skins
Adapted from All Recipes and What’s Cooking America
- 4 large baking potatoes
- 3 tb olive oil + more for coating the potatoes
- sea salt for coating potatoes
- 1 tb grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp pepper
- 8 strips of bacon, cooked & crumbled
- 1 1/2 c shredded Cheddar
- 4 green onions, sliced (optional)
- Wash the potatoes. Poke holes in the with a fork; at least 4 sets of holes per side.
- Coat potatoes in olive oil, then in sea salt.
- Place tinfoil on the rack in your oven; place potatoes on top of tinfoil.
- Bake at 350 for 60 minutes.
- Remove baked potatoes from oven. Allow to cool, then rub most of the salt off.
- Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch shell.
- Combine oil, Parmesan, garlic powder, paprika, and pepper; brush over both sides of the potato skins.
- Place skins on a greased cookie sheet. Bake at 475 for 7 minutes.
- Remove skins from oven; flip each one over & return to oven for 7 more minutes, or until crisp.
- Remove from oven again. Sprinkle bacon pieces and Cheddar inside skins.
- Bake 2 minutes longer, or until cheese is melted.
- Serve immediately, topped with sour cream and green onions.
Apparently, I don’t like cabbage. Unless it’s sauteed, in coleslaw, or in sauerkraut (in limited quantities). Luckily, Cody eats pretty much anything. I made this casserole to use up the cabbage we got in our Basket last weekend… and I just couldn’t make myself finish my first serving. I’ll admit, I can be picky at times, so don’t just take my word for it, regarding this recipe. I left out the rice the original recipe called for, to make it a little closer to Paleo. Cody ate the entire casserole over a 3 day period with no complaints… so try it!
Stuffed Cabbage Casserole
Adapted from Skinny Taste
- 2 tb olive oil, divided
- 1 lb ground beef
- 1/2 large onion, chopped fine
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1 tsp paprika
- Salt & pepper to taste
- 1 head green cabbage, coarsely chopped
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can tomato sauce
- 2 cups mozzarella cheese
- Heat a large frying pan on medium heat; add ground beef & cook until it’s browned. Remove beef & set aside.
- In the same pan, add 1 tsp olive oil, chopped onion, and cook over medium heat until the onion is translucent & starting to brown, about 5 minutes.
- Add the minced garlic, dried thyme, & paprika; cook for 2 minutes more.
- Add diced tomatoes with juice, tomato sauce and ground beef. Mix together well.
- While the ground beef is browning, heat the remaining 1 tsp of olive oil in a large skillet. Cut the cabbage in half, cut out the core, & remove any wilted leaves. Chop the cabbage into coarse 1 inch pieces. Cook the cabbage over medium-high heat in the large skillet until wilted & about half-cooked, turning it several times so it all wilts & cooks.
- When the beef-tomato mixture and the cabbage are done, combine everything in a greased 9×13 baking dish. Cover tightly with foil.
- Bake at 350 for 40 minutes, or until the mixture starts to bubble on the edges.
- Remove foil & sprinkle with cheese. Bake uncovered an additional 20 minutes, or until the cheese is melted & starting to brown slightly.
I haven’t had bread sticks in over 4 months. That sucks. So… I made my own 🙂 And they’re pretty damn good! Honestly, you don’t even need marinara for dipping- just eat them on their own!
Cheesy Garlic Bread Sticks
From Lauren’s Latest
- Enough pizza dough for a 12 inch pie (I use a single batch of GF Pizza Crust, or you can use your favorite recipe)
- 2 tb softened butter
- 2 cloves garlic, finely minced
- 1/4 c grated Parmesan cheese
- 1/2 c shredded mozzarella cheese
- Preheat oven to 500
- Mix butter & garlic in a small bowl & set aside (I melted the butter completely).
- Spread pizza dough out on cookie sheet.
- Spread (or brush) butter & garlic over dough.
- Top with Parmesan & mozzarella.
- Bake 9-10 minutes, or until golden & bubbly.
- Remove from oven; allow to cool for 1-2 minutes before serving with marinara.
I was a little skeptical when I saw the title of the blog post with this recipe… the best? Really?
The author wasn’t far from the truth… this stuff is damn good! Since there are only 2 of us, I cut back the recipe & kinda guessed at amounts… and it still turned out great 🙂 The recipe below is the original, with the larger amounts.
The Best Broccoli
From Amateur Gourmet
- 4-5 lb broccoli, cut into large florets, thoroughly dried
- 5 tb + 1 1/2 tb olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cloves garlic, peeled & sliced
- 1 lemon, zest & juice
- 1/3 c grated Parmesan cheese
- 3 tb toasted pine nuts (optional)
- 2 tb julienned fresh basil (optional)
- Preheat oven to 425
- In a large bowl, toss broccoli, 5 tb olive oil, salt, pepper, and garlic slices
- Spread out on cookie sheet; bake for 20-25 minutes (until crisp-tender & starting to brown)
- Remove from oven & return to bowl
- Zest lemon over bowl, then squeeze lemon juice over it. Pour 1 1/2 tb olive oil over bowl.
- Sprinkle Parmesan, basil, and pine nuts over bowl. Stir until broccoli is evenly coated.
Since I had a bunch of broccoli to use up… I went looking for a good recipe. This turned out good- flavorful & not as difficult as the ingredient list makes it look. And trust me, you can’t taste the carrots 😉
Broccoli Cheddar Soup
adapted from Divine Bite
- 1/2 c butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 c + 1 tb flour (I used GF Better Batter)
- 1 c heavy cream
- 1 c milk
- 2 to 4 c chicken stock
- 1/4 tsp nutmeg
- 1/8 tps cardamom
- this can be omitted, or you can add a little extra nutmeg
- 1/2 tb salt
- 1 tsp pepper
- 2 c fresh broccoli, chopped
- 1 1/4 c grated carrots
- 1 1/2 c shredded cheddar or colby jack cheese
- In a dutch oven or heavy bottom pot, saute onion in butter over medium low heat until translucent, about 8-10 minutes.
- Add garlic & cook an additional 2 minutes.
- Add flour stirringly until thick. While stirring, add cream, milk, and 2 cups of chicken stock. Bring to a light boil.
- Reduce to low. Add nutmeg, cardamom, salt, & pepper. Simmer 5-10 minutes.
- Add broccoli & carrots. Simmer an additional 20-30 minutes, or until broccoli is tender.
- Add additional chicken stock as needed to thin soup out.
- Stir in cheese & let simmer an additional 15-20 minutes, stirring occasionally.
Note: this is a slightly updated version- I increased both the broccoli and chicken stock amounts, and decreased the pepper, to better suit our tastes