Mini-Pepper Poppers

Sometimes it's hard coming up with a simple appetizer for a party or casual get together (besides the standby chips and dip, nuts, ect).  I saw some mini-bell peppers at the store and they were so adorable I had to buy them.  These are the cutest, easiest, and most delicious appetizers I have made in a long time.  They are miniature sweet peppers stuffed with a simple taco mix and then baked in the oven until the peppers are tender and caramelize a bit on the bottom.  I served them sprinkled with cilantro and offer mini bowls of salsa on the side.  The best part is that these can be made ahead of time:  just cook the meat and stuff the peppers and throw them in the fridge.  When you are ready to serve, take them out and bake them in the oven until cooked through.  Enjoy!

These little guys didn't last a minute!

Ingredients:
1 package mini sweet bell peppers (about 30)
1lb lean ground beef (I used ground sirloin)
1 onion, minced
1tbs extra virgin olive oil
1tbs minced garlic
1tsp cumin
1tsp oregano
2tsp ancho chile powder
1/2tsp garlic powder
1tsp salt
1/4tsp pepper
1/4tsp red pepper flakes
Chopped cilantro and salsa, for serving

Directions:
1. Preheat oven to 400F.  In a large saute pan, heat olive oil on medium heat.  Add onion and cook, stirring occasionally, until translucent in color and wilted (5-8 minutes).  Add minced garlic and cook, stirring frequently to prevent burning, a few minutes more.
2. Crumble in ground beef and cook, breaking the meat up with a spatula as it cooks.  Add cumin, oregano, ancho, garlic powder, salt, pepper, and red pepper flakes.  When the beef is browned and well-crumbled, taste and add any seasonings as needed (I never measure out my seasonings so the amount above is only a guide).
3. Rinse your mini peppers in water and cut off the tops.  Take out the seeds and membranes.  Lay them on a baking sheet lined with foil.
4. Using a teaspoon and your fingers, stuff each mini-pepper with ground beef mixture.  Make sure it's packed in there.  Only about a teaspoon or 2 would fit in each of mine.  This is fine.
5. If desired, but optional, brush or spray the tops of the peppers with olive oil and sprinkle with salt.  Place in the center of a preheated oven and bake for about 20-30 minutes or until the peppers are soft.
6. Serve warm with cilantro and salsa, if desired.  Enjoy!

Smoky Beef & Veggie Skewers w Roasted Sweet Potato Puree

I refuse to believe that it is too late in the season to make skewers.  I try to use my grill for as long as I can in the fall.  This is a perfect fall recipe because it is quick, hearty, and rich in fall flavors.  I used smokey ancho chile powder mixed with cumin and balsamic vinegar for a quick steak marinade.  While the meat was soaking, I baked the sweet potatoes until soft and sweet.  I had my husband Anthony throw them on the grill while I finished up the potatoes by pureeing them with a bit of balsamic and maple syrup.  I love pulling the meat and veggies off the skewers and using the potato puree as a dip, but go ahead and use a fork if you insist.  Either way, this is sure to be a weeknight favorite! 

A quick healthy meal for weeknights or special occasions alike

Ingredients:
2lb steak, cut into 1" cubes (I used top sirloin)
2tsp cumin
1tsp ancho chile powder
1tsp chipotle chile powder
4tbs extra virgin olive oil
1tsp salt
4tbs balsamic vinegar
3tbs butter
3tbs maple syrup
1 green bell pepper, seeded and cut into 1" pieces
1 red bell pepper, seeded and cut into 1" pieces
1 package white button mushrooms, whole
3 sweet potatoes, cut in half lengthwise

Directions:
1. Heat oven to 450F.  Coat all sides of sweet potatoes with olive oil and place on a nonstick foil lined baking sheet.  Bake for 20-30 minutes or until the underside of the potatoes are deep brown and they are easily pierced with a fork.
2. Meanwhile, place your veggies and meat in a bowl.  Mix cumin, ancho, chipotle, 2tbs extra virgin olive oil, 1tsp salt and 2tbs balsamic in a small bowl.  Then pour over meat and veggies and mix well with your hands.  Let marinate at least 20 minutes.
3. Preheat your grill to medium high.  Using metal skewers (or presoaked wooden ones), thread meat and veggies on the skewers alternating meat and veggies.  Place on the grill and turn occasionally until meat is medium rare and veggies are soft, about 10 minutes.
4. Meanwhile, remove potatoes from oven and let cool slightly.  Peel them and place them in a bowl or food processor.  Add butter, 2tbs balsamic, 3tbs maple syrup, and some salt.  Either mash by hand or puree in the food processor.  Taste and adjust seasonings as needed.  Serve sweet potato puree with a large skewer and enjoy!

Roasted Poblano Chili

One of my all time favorite meals is chili (hence why I have a million chili recipes on my blog).  It is a wonderful one pot meal that is easy to load with veggies and magically tastes even better as leftovers.  This season I have been obsessed with poblano peppers.  Where have they been all my life?!  They have the most amazing flavor without the heat of a jalapeno or serrano.  For this easy chili, I used 100% Organic grass fed beef and roasted peppers as the stars of the show.  Throw in more veggies and some delicious Mexican spices and we have ourselves a winner!  I ate this straight out of the bowl, but it would also be delicious ladled over a giant baked sweet potato.  Enjoy!

Top with your favorites:  diced onion, cilantro, or even a bit of cheese!

Ingredients:
2lb organic 100% grass fed beef
1 large or 2 small onions, diced
6 cloves garlic, minced
1tbs extra virgin olive oil (first cold pressed is best)
6 poblano chiles, seeded and cut in half
2 red bell peppers, seeded and cut in half
1 jalapeno, seeded and minced (omit if you don't like spice)
2tsp oregano
2-3tbs chili powder
1-2tsp cumin
1/4tsp cinnamon
1/2tsp cayenne pepper (omit if you don't like spice)
1-2tsp salt
1 can fire roasted diced tomatoes (Muir Glen Organic is best)
1 green bell pepper, diced
2c chicken stock (msg & gluten free: try Rachael Ray)
1 bay leaf
1/2c chopped cilantro
fresh lime juice, if desired

Directions:
1. Preheat oven to broil.  Brush both sides of your poblano and red peppers with oil.  Sprinkle with salt and place on a baking sheet.  Broil about 5 inches from the heat source for about 10 minutes per side or until blackened.  Let cool slightly and dice.
2. Meanwhile, heat a stock pot with 1tbs oil over medium high heat.  Add onion and jalapeno and cook until beginning to soften.  Add garlic and beef and cook until browned.
3. Add spices (to taste) and salt  and saute for a couple minutes.  Add in chicken broth, diced tomatoes, green bell pepper, roasted peppers, and bay leaf.  Stir well.
4. Let simmer 20-30 minutes, stirring occasionally.  Stir in cilantro and a bit of lime juice before serving.  Adjust seasonings as needed.

Coconut Grilled Chicken Breasts w Tropical Salsa

It's getting warm outside and this dish symbolizes pure summer.  Marinating chicken breasts in coconut milk and lime juice gives them a rich tropical flavor and ensures that they stay tender on the grill.  Placed on a bed of grilled zucchini and topped with a tropical salsa made of pineapple, peppers, avocado, onion, cilantro, lime, and garlic, this is a salad you will never forget.  In fact, during dinner my husband Anthony exclaimed, "This is the best salad I have ever eaten!"  My thoughts exactly.

Our favorite summer salad

Ingredients (serves 4):
4 large boneless skinless chicken breasts, thawed
1 can coconut milk (Trader Joe's has light coconut milk for 99cents)
juice of 1 lime

Tropical Salsa Ingredients:
1 pineapple, peeled, and cut into 1/2" rings
1 large red bell pepper, sliced in half and seeded
2 large poblano peppers, sliced in half and seeded
1tbs extra virgin olive oil
1 avocado, diced
1/2c diced red onion
1 handful chopped cilantro
1 lime, juiced
2 jalapenos, seeded and minced
2 tomatoes, diced
garlic powder, cumin and salt to taste

Zucchini Salad Ingredients:
2tbs extra virgin olive oil
2tsp lime juice
1 chipotle chile in adobo, seeded and minced
2tsp adobo sauce
pinch cumin
pinch garlic powder
sea salt to taste
3 zucchini sliced lengthwise in 1/4" slices
1 bunch spinach, washed, stems trimmed and cut up

Directions:
1. In a large resealable ziploc bag, place chicken breasts, coconut milk and lime juice.  Let marinate at least 1 hour (I let mine marinate all day long in the fridge).
2. Toss pineapple, bell pepper, poblano peppers, and zucchini slices in olive oil.  Sprinkle with sea salt.
3. Preheat your grill to medium high.  Grill your pineapple and veggies until soft and blackened on both sides.  Remove from heat and place on a cutting board to cool slightly.
4. Start grilling  your chicken when the veggies are done.  This should take 10-15 minutes per side depending how large your chicken breasts are.
5. Meanwhile, make your salsa:  Chop up your pineapple and peppers into a large dice and throw them in a bowl with the rest of the salsa ingredients.  Mix well and season a bit with garlic powder, cumin, and sea salt to taste.  Let set at room temp.
6. Make your dressing:  In a small bowl, mix oil, lime juice, chipotle chile, adobo sauce, cumin, garlic, and salt.  Toss with spinach and separate onto plates for serving.
7.  Cut your zuchini in 1" slices and then in half to make triangles.  Place them on top of your spinach.
8. Cut your chicken breasts in slices and place them on top of the zucchini.
9. Top with a generous amount of salsa and enjoy!

Cajun Pulled Pork w Grilled Cabbage & Peppers

First I have to warn you by saying this is the best pulled pork I have ever eaten.  I cooked it in my Celebrating Home Bean Pot which has it's own way of slowly reducing the juices and putting a ridiculously delicious crust over the whole roast.  It was a ridiculously nice day outside so we had to fire up the grill.  With the meat already cooked we decided to grill up a big batch of basil dijon veggies.  Yum!

That rich crust you see is all from the bean pot:  no fuss required!

Cajun Pulled Pork Ingredients:
4lb pork shoulder or boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
1tbs red pepper flakes
1tsp black pepper
1 yellow onion, thinly sliced
1tbs butter
2c beef stock

Grilled Veggie Ingredients:
1 head cabbage, cut into wedges (leave core intact)
4 mixed peppers (I used 2 bell peppers both green and red and poblano peppers), cut in half with stems and seeds removed
3tbs extra virgin olive oil
1/4c dijon mustard
2 cloves garlic, finely shredded
1tsp basil
pinch sea salt

Directions:
1. Preheat oven to 350F.  Mix pork seasonings in a small bowl then spread evenly all over pork.  Place pork in a bean pot or dutch oven.  Top with onion and butter.  Pour stock over the top.  Place in the oven and cook 5 hours or until pork is fork tender.
2. When the pork is done, fire up your grill to medium high heat.  Mix oil, mustard, garlic, basil and salt in a bowl.  Using a pastry brush, brush the mixture over both sides of the peppers and cabbage wedges.
3. Place veggies on the grill and cook until soft and blackened on one side.  Flip and cook the other side (about 5 minutes per side).  Brush any extra sauce on the veggies before serving.
4. Serve pulled pork with a big pile of veggies and dig in!

Grilled Fajita Steak Salad

I love Mexican food.  I also love anything on the grill.  Combine the two together and you pretty much can't go wrong in my book.  I marinated an inexpensive flank steak and added some freshly grilled bell and poblano peppers to make the perfect salad.  Top it with your favorite Mexican toppings (salsa, avocado and cilantro are my favorite) and dinner is served.  Enjoy!

One of my all time favorite meals to make

Ingredients:
2-3lb flank steak
4 cloves garlic, minced
1 bunch cilantro
1/4c extra virgin olive oil
juice from 1 lemon or 1 lime
1tsp cumin
1tsp ancho chili powder
2tsp salt
1/2tsp pepper
2 large red bell peppers, seeded and cut in half
4 large poblano peppers, seeded and cut in half
2tbs extra virgin olive oil
salad lettuce (I used red leaf)
toppings of your choosing: salsa, avocado, cilantro, ect.

Directions:
1. In a food processor, pulse garlic, cilantro, 1/4c olive oil, lime juice, cumin, ancho chile powder, salt and pepper.  Place steak in a resealable plastic bag and pour in marinade.  Let marinate for a 2-12 hours.
2. When ready to cook, fire up the grill.  Toss your pepper halves in olive oil and sprinkle with salt. 
3. Remove steak from marinade and grill on medium-high heat until desired doneness (5-10 minutes per side).  Let set a few minutes before slicing.
4. Simultaneously, cook your peppers on the grill until soft and blackened on both sides.  If you don't have enough room on the grill, you can also broil them 4-5" from heat in the oven until blackened (about 5 minutes per side).
5. Slice your steak and peppers and place them on top of a bed of lettuce.  Add your favorite toppings and serve hot.  Enjoy!

20 Minute Meal: Roasted Poblano "Tacos"

I wanted to make something tasty and quick before my niece and I headed out to the movies for Valentine's Day.  This recipe took only 20 minutes start to finish.  I used roasted poblano peppers as my "taco shell" and stuffed them with grass fed taco meat.  Top them off with a bit of your favorite salsa and some chopped cilantro and dinner is served.  Quick.  Easy.  Delicious.  Enjoy!

The perfect primal meal for a busy weeknight!

Ingredients:
5 medium-large poblano peppers
1tbs extra virgin olive oil
sea salt
1lb ground beef, preferably grass fed
1 yellow onion, chopped
2 jalapeno peppers, seeded and minced
1tsp garlic powder
1tsp onion powder
1tsp chili powder
1/2tsp cumin
1tsp oregano
sea salt to taste
salsa and chopped cilantro for garnish

Directions:
1. Turn your oven to broil and place a rack about 5" from the top.  Wash your peppers, de-stem them, cut them in half and clean out all the seeds.  Place on a foil  lined baking sheet.  Lightly coat them with olive oil and sprinkle with sea salt.  Place them in the broiler and cook until the outside skins are blackened (about 5 minutes).  Then turn them over and cook the other side until soft (another 5).
2. Meanwhile, heat your skillet over medium high heat.  Add a bit of oil if you are using lean ground beef.  I didn't need any because mine was 15% fat.  Add  your onion, jalapeno and ground beef and cook, breaking up the beef into small pieces as it cooks.  When the beef is pretty much browned, sprinkle the seasonings over the beef, add about 2tbs of water and stir until the spices are evenly combined.  Cook until all liquid is reduced, beef is browned and the onions and jalapenos are soft.  Season with salt.
3. To serve.  Place a scoop of taco meat on your poblano shell.  Top with a dab of salsa and sprinkle with cilantro.  Pick it up and eat it!

Stuffed Poblanos

This is a quick meal I created while looking for a way to use some fresh poblano peppers I purchased at the grocery store.  Poblano's are a large mild pepper.  Don't let them scare you!  They have more spice than a bell pepper, but are mild enough to eat on their own.  I chose to stuff them with a beef and tomato stir fry with Mexican spices.  Because the poblanos carry a bit of heat on their own, I didn't add any spice to the beef.  The whole meal took less than 30 minutes to make and tasted like Mexican comfort food at its best.  Enjoy!

Warm rich Mexican spiced beef with a slightly charged pepper: A wonderful meal!

Ingredients (Makes 4 large stuffed peppers):
4 large green poblano peppers
1lb ground beef (I used 15% fat, organic, and grass fed from Trader Joe's)
1 sweet yellow onion, diced
1 can fire roasted diced tomatoes (Muir Glen is best)
1tbs minced garlic
2tbs chili powder
1tbs paprika
1/2tbs oregano
1/2tsp fine sea salt
1/2tsp cumin
1/4tsp garlic powder
1tbs extra virgin olive oil (first cold pressed is best)

Directions:

1. Preheat your oven to broil.  Move the rack to the top or 2nd notch down in your oven (my peppers didn't fit under top).  Line a baking sheet with foil.
2. Wash your peppers, cut off the tops, and remove all seeds.  Place a little oil in your hands and rub them all over the outside of the peppers and place them on the foil.  Sprinkle the outsides with sea salt.  Broil them in the oven until they are softened and blackened, then turn and do the same for both sides of the pepper.  This takes about 8-10 minutes per side but check them every few minutes to make sure they aren't burning.  Take out and set aside.  Move the rack to the center of the oven and turn to 350F.
3. Meanwhile, saute your onion and minced garlic in a large pan until translucent with a bit of olive oil.  Add your ground beef and continue to cook until beef is browned, breaking it up with a spatula as you cook it.  Pour out any extra fat that has accumulated at the bottom of the pan.
4. Add your spices:  chili powder, paprika, oregano, sea salt, cumin and garlic powder.  Stir well.  Then add the can of diced tomatoes with their juices and cook and stir until all liquid has evaporated.  Taste and adjust salt/seasonings as needed.
5. Now for the fun part:  Carefully open your peppers (you can use tongs to do this if you need to) and stuff each one with 1/4 of the meat mixture.  The pepper will be soft so be careful not to break them.  Place the pan back in the oven and bake for 5-10 minutes to let the flavors melt together.  Serve hot and enjoy.

Spicy Italian Sausage and Peppers on the Grill

Sausage and peppers is a traditional Italian dish, but I Americanized it a bit when I decided to throw everything on the grill.  It took about 15 minutes to make this entire dish and when I was done, I ladled some of my favorite marinara on top and, viola!, a meal for all.  Instead of using traditional Italian sausage (which would have been amazing by the way) I went for some antibiotic, gluten, and nitrate free chicken sausage from Trader Joe's.  But, any sausage or brat would have been great in its' place.  Enjoy.

Ladle with marinara and you're off!

 Ingredients:
1 package Trader Joe's Spicy Italian Chicken Sausage (nitrate, sugar, gluten and preservative free)
1 yellow bell pepper, 1 red bell pepper, and 2 green bell peppers, halved or quartered
Extra virgin olive oil
1/2 jar of your favorite marinara
Fresh basil to add to marinara, if desired
Olives to add to marinara, optional
Sea salt

Directions:
1. Heat your grill to high.  Meanwhile, rub peppers with about 1tbs of good olive oil.  Sprinkle with sea salt.
2. Place your peppers and sausages on the grill.  Cook until starting to char on one side, then flip.  Cook until charred on all sides, peppers are slightly soft and sausage is hot (the one's I bought were fully cooked.  You will need to cook them longer if they are raw).
3. Meanwhile, heat up some marinara in a sauce pan.  Add some additions if desired:  I added some fresh basil and olives.
4. Ladle the marinara over the sausage and peppers and serve.  Quick simple healthy meal in 15 minutes!