Posts tagged ‘peppers’

January 25, 2012

Food: Breakfast Sausage and Pepper Frittata with Guryere.

The most important word in this blog post title is Gruyere. Let’s be honest…that cheese is heaven.


In a second of despiration…I mean, I needed a second to realize that I need to change the usual weekend breakfast.

I am sure you have never heard of a frittata.

Well this is what it looks like. Looks fancy, huh? It is.

Peppers, sausage, cheese, eggs, parsley…sourdough toast! Yes, please!

Breakfast Sausage and Pepper Frittata with Guyere

Makes 4 servings


  • 3/4 breakfast sausage
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 yellow/orange pepper, chopped
  • 5 eggs, scrambled
  • 1/2 cup milk
  • salt and pepper
  • 2 pinches of parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup grated gruyere cheese


Preheat oven to 400 degrees.

1. In a medium-sized non-stick saucepan (one that can go in the oven), turn heat to medium. Cook sausage for 2-3 minutes, until almost cooked through. Add peppers and saute for 2-3 more minutes.

2. Mix eggs, milk, salt and pepper, parsley and red pepper flakes together. Once combined, add to pan with sausage and peppers. Sprinkle cheese on top. Put into preheated oven. Bake for 15 minutes. Checking half way through. Move the pan slightly to see if egg mixture has set. If it moves, it needs more time. Should puff up and be browned on top. Turn on broiler, if needed to brown the top.

3. Let cool for 1 minute before slicing into. Serve with toast, hot sauce, ketchup or on its own!

January 9, 2012

Food: Cold Sesame Tahini Pasta.

First of all, I don’t like the title of this.

Second of all…this is to die.

To die for. I mean it.

This is a pasta dish you can feel good about eating.

It is packed with good things. and it is crunchy.

Cold Sesame Tahini Pasta


  • Brown Rice Pasta, cooked according to package.
  • 1 heaping tablespoon almond butter
  • 1 heaping tablespoon tahini
  • Siracha, a few drops or more depending on how you like you heat
  • 1/2 cucumber, pealed, seeded, cut in 2 inch strips
  • 1/2 yellow pepper, cut into strips
  • 1/2 red pepper, cut into strips
  • 2 teaspoons sesame seeds
  • 2 tablespoons parsley, chopped
  • 1 tablespoon scallions, chopped
  • Kosher salt and black pepper, to taste


1. After pasta is cooked, rinse with cold water and set aside.

2. Combine almond butter, tahini, Siracha and a pinch of salt. Heat in a microwave for 10-15 seconds. Remove and stir. Cook another 10-15 seconds. Stir and set aside.

3. In a medium sized bowl, combine pasta and half of tahini mixture. Add cucumber, peppers, sesame seeds, parsley and scallions. Toss to coat. Add more tahini mixture. Taste and season with salt and pepper.

4. Enjoy right away at room temperature or good the next day!


July 5, 2011

Food: Summer Sausage and Pepper Pasta.

It is hot out.

I had 3 burners going on the stove and the grill on high. It was worth it for this summer pasta.

It ended up being cooler outside than in my kitchen. We ate outside.

There is something about eating hot food on a hot summer evening. It cooled me off. Plus, this pasta wasn’t steaming hot or even spicy. Just perfect.

Instead of making a tomato sauce or heating up a jar of the store-bought stuff, I decided to simmer a can of stewed tomatoes. The can that I had was sliced Roma tomatoes with oregano and basil. Simmering the ‘sauce’ while the pasta cooked created a thick enough consistency that coated the pasta but left the tomato slices intact. I wanted a chunky yet light sauce over the pasta and I got just that.

Summer Sausage and Pepper Pasta

4 servings


  • 4 Italian sausage links
  • linguine or your favorite pasta
  • 2 teaspoons rice bran oil
  • 1 green pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 8 oz can organic Italian stewed tomatoes
  • 1 tablespoon Olive Oil
  • Parmesan cheese, freshly grated
  • handful of basil leaves, chopped


1. Heat grill to medium/high heat (around 375-400 degrees). Cook sausage on one side for 8 minutes. Turn over and cook for another 4 minutes. Remove from grill and let rest/cool on plate.

2. Cook pasta according to package directions. While pasta is cooking, heat medium-sized saute pan on medium heat with rice bran oil. Add peppers and onions and saute until soft – about the time it takes to cook pasta. Keep warm if finished before. Also while pasta is cooking, heat canned tomatoes in small pot. Bring to a simmer and keep simmering for at least 8 minutes.

3. Slice sausage links on the bias. After pasta is drained, mix in Olive Oil.

4. Mix pasta with a couple spoonfuls of tomatoes and sauce, peppers and onions. Add sausage. Top with Parmesan and basil. Enjoy!!!

April 21, 2011

Food: White Bean Chicken Chili.

When it’s rainy and dark outside on a Spring day in Colorado, what do you make for lunch? White Bean Chicken Chili. WBCC for short. It is light and packed full of flavors. This takes 35 minutes to cook. And in that amount of time your house is full of aromas that usually take all day to create. My slow cooker isn’t liking me these days.

Wait, it just started to snow. Yep, Colorado weather keeps you on your toes.

Now I’m warm and craving more. Oh, what to have for dinner?

White Bean Chicken Chili

*makes 2 quarts


  • 3 boneless chicken breast
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper, plus more for chili
  • 1 tablespoon Olive oil
  • 1/2 white/yellow onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon salt (plus more if desired)
  • freshly ground pepper (1/2 teaspoon)
  • 1 4oz. can diced fire roasted green chilies
  • 2-3 tablespoons masa (depending on how thick you want your chili)
  • 2 teaspoons cumin
  • 1 teaspoon medium chili powder
  • 1 teaspoon onion powder
  • 3 cups water (with 2 bouillon cubes) or 3 cups chicken broth
  • 1 14.5oz can of petite diced Tomatoes with garlic and olive oil
  • 1 15oz can navy beans
  • Cilantro, sour cream, white cheddar cheese, sliced green onions, hot sauce – any and all can be added on top!

1. To poach chicken breast, cover with water. Add 1 teaspoon chili powder and 1/2 teaspoon cayenne pepper to water. Bring to a boil and turn down to simmer for 20 minutes or until chicken is done. Remove from water and let rest. Water can be discarded.

2. Meanwhile, heat large pot on medium heat. Toss in onion and green pepper. Saute for 3-4 minutes. Add garlic, salt and pepper. Stir to combine and cook for 1 more minute. Add green chilies, masa, cumin, chili powder, onion powder and water/broth. Stir to combine. Bring to a simmer and lower heat so that it is barely bubbling.

3. Dice chicken into bit sized pieces or smaller. You could shred the chicken as well. Combine into pot. Cook for 5 minutes.

4. Pour in tomatoes and beans. Cook an additional 3-5 minutes. Add more cayenne pepper now, if desired.

5. Serve hot. Adding cilantro, sour cream, cheese to the top is always nice.

February 22, 2011

Food: Cinnamon and Ancho Chile Chicken Enchiladas

Cinnamon? Yes, that’s right. Mr. A was impressed. And I must say that I was too. These wouldn’t be the same without my dear old friend cinnamon.

I used to think cinnamon was just a breakfast spice but holy smokes I was pleasantly surprised. The combination of earthiness (is that a word?) from the cinnamon and the depth of the ancho chile (and of course all the other ingredients) was an amazing party in our mouths. That sounds weird but honestly, these are now on my dinner circuit.

I was only cooking for 2, but of course this recipe can be doubled if you had a larger crowd.

Makes 7 Enchiladas.


  • 2 chicken breasts, trimmed but left whole
  • 1 teaspoon cumin
  • 1 teaspoon ancho chile powder ( you will use more it this later on)
  • water
  • 2 cups salsa verde (medium, store-bought)
  • 1/2 – 1 teaspoon cinnamon
  • 2 teaspoons ancho chile powder
  • 1 teaspoon chili powder (medium & salt free)
  • a few dashes of cayenne pepper
  • sprinkle of red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 medium-sized zucchini, diced
  • 1/4 cup chopped onion
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped green pepper
  • salt and pepper
  • flour tortillas
  • 2 cups Mexican blend cheese or grated pepper jack or your favorite melting cheese
  • to garish (optional) sour cream, cilantro and/or more salsa verde

Preheat oven to 400 degrees.

1. Place chicken, cumin and ancho chile powder into pot. Cover chicken with water. Place on high heat, covered. Once at a boil turn heat down to medium high and tilt the top so some of the steam can escape. Boil for 20 minutes or until you know the chicken is done. Remove chicken- place in bowl to cool. Discard cooking liquid. The next few steps can be completed while the chicken is brewing.

2. Combine salsa verde and all remaining spices together in a small bowl. Set aside.

3. Saute zucchini, onion and peppers together on low to medium heat. Sprinkle with salt and pepper. Stir occasionally so that the veggies don’t burn – they should cook in about 5 minutes. I sprinkled a little more ancho chile powder on top of the veggies while they were sauteing – love that stuff. Remove from heat.

4. Shred the chicken – either with two forks or pull apart with your fingers (the best cooking tool around). Pour 3/4 of the salsa verde and spice mixture into bowl with chicken. Mix so that chicken is coated.

5. Microwave tortillas for 45 seconds – warming them makes them easier to roll. Spray your glass baking pan with cooking spray or place a thin layer of salsa verde- this helps prevent the tortillas from sticking. This is when I set up a little assembly station with all the ingredients for me to build the individual enchiladas.

6. Place cheese onto tortilla, then a small amount of chicken, then a small amount of veggies (I say small amount because you want to ensure you can roll them and the two ends of the tortilla will meet together). Roll and place seam side down into glass pa.n. Repeat. Pour the remaining salsa verde and spice mixture on top of prepared enchiladas. Sprinkle more cheese on top.

7. Cover pan with foil. Cook for 20-25 minutes. I turned my oven up to 425 after 20 minutes and cooked them for an additional 10 minutes – just to ensure they were smoking hot.

8. Garish with some sour cream and many more salsa verde and a few sprigs of cilantro (optional).

I cooked some black beans with jalapeño’s and smoked paprika to add to the side of our plates.

** Spicy note: Of course if you don’t like things spicy, you can use mild salsa verde, chili powder and leave out the cayenne pepper and red pepper flakes.

February 8, 2011

Food: Spicy Sausage and Saffron Rice Stuffed Peppers

I love Mexican food. I love it even more when I have all the ingredients that I need.
These peppers have evolved over time. I’ve added and subtracted things each time I make these. This time I added spinach and you couldn’t even taste it – good for Mr. A.
I’ve used ground turkey, sliced zucchini, roasted peppers, canned tomatoes and chilies. Any and all can be added. I just love how these peppers can be modified depending on what’s going on in your pantry and fridge. The saffron rice is a sneaky sidekick that I just love.
The color of the rice is great but the flavors of the saffron wins.
  • 1 packet saffron rice
  • 5 large porcini mushrooms, chopped
  • 1 small yellow onion, chopped
  • 1 garlic clove, chopped
  • 1 bunch of fresh spinach, chopped
  • 5 links of spicy sausage, removed from casings
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon smoked  Spanish sweet paprika
  • 2 teaspoon medium chili powder
  • 3-4 large dashes of Cholula hot sauce (I used the chili lime flavor)
  • 1-1 1/2 cups of Monterey jack cheese
  • 2-3 green bell peppers, sliced in half, seeds removed

1. Cook rice according to package. Remove lid to allow for it to cool. (You don’t want it to cook anymore).

2. Sauté mushrooms and onions until mushrooms are browned and onions are translucent. Add garlic and spinach and sauté for 1-2 minutes or until spinach is completely wilted. Remove from heat and our it into medium to large mixing bowl.

3. Cook sausage on medium high heat until cooked through. Browning the sausage adds a lot of flavor. While sausage is cooking, combine rice with vegetables. Add cayenne pepper, paprika, chili powder and hot sauce to the mixing bowl.

4. When sausage is cooked. Chop it into small bit sized pieces. Combine into mixing bowl.

5. Make sure mixture is incorporated well and cool enough so that when you add the cheese it won’t melt. Add the cheese.

6. Stuff the peppers. Push the mixture into the cavities of the pepper. Mound the mixture on top – use your hand in a cupping motion to secure the filling into the pepper. You want the mixture to be condensed and the pepper to be overflowing with the goods.

7. Place in a preheated 450 degree oven for 20 minutes, covered with foil. Remove foil for 2 minutes so that the tops get crispy and slightly browned.

8. Dig in. I topped mine with some sour cream and a little more hot sauce!

WOW that looks like a lot of sour cream in that picture. Honestly, it wasn’t a lot. Just the perfect amount. Don’t judge me because I love dairy products.

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