I just had to share this recipe with you. Consider it a gift to kick off your summer! I made this recipe a few weeks ago, and it was an instant success. My husband loved it, my kids loved it, and I loved that everyone cleaned their plates. But for some odd reason, I forgot to add it to my weekly menu again, until tonight! We have been grilling like crazy lately, and my kids needed a little variety, so I decided to make these stuffed peppers again. WOW! Another raving success! My husband even ate seconds. I just love a meal where everyone leaves the table well-fed and satisfied!
Now, before you think it may not work for your family, try it. I do not like traditional stuffed peppers. In fact, I don’t really loved cooked peppers, but this recipe is a winner; I promise!
- 4 red, orange, or yellow bell peppers (we love red)
- 1 lb. of ground chicken
- 1 cup of diced zucchini
- 1 cup of barley
- 2 cans of mild red enchilada sauce
- 1 tbsp. of ground cumin
- 1 tbsp. of paprika
- 1 tbsp. of chili powder
- 1 tbsp. of garlic powder
- 1 tsp. of salt
- 1 tsp. of pepper
- Drizzle of Sriracha (optional)
- Brown chicken in a large skillet
- Meanwhile, cut peppers in half and remove stems and seeds.
- Place 6 halves onto parchment lined baking sheet and roast for 20 minutes at 450 until tender and charred at the edges. Flip after 10 minutes.
- Chop the other 2 halves of peppers and the zucchini into small chunks.
- Add the vegetables and barley to the browning meat, mixing well.
- Reduce to a simmer and add the enchilada sauce and spices.
- Mix well and cover. Simmer for about 20 minutes, until the barley is tender.
- Remove the peppers from the oven and transfer to individual plates. Spoon a heaping portion of the filling into each pepper and serve immediately.
Variations: You can top with taco cheese or cilantro. Feel free to change-up or add additional veggies, such as frozen corn, diced tomatoes, or onions.
Sometimes we just want to feel special and fancy.
Sometimes we just want to spice things up.
Sometimes we are just too lazy to make sangria
Well, I was thrilled and inspired by my friend, Carly, the other night. She had a few girls over to catch up and see her new house. When we arrived, we were all intrigued with a beautiful plate of fruit and adornments that she had placed next to the open bottles of wine. All of us were excited to dress up our simple glasses of reds and whites, to resemble something more sophisticated and sexy.
What really caught my eye was the sugared rosemary. I was totally enamored with the idea of such conflicting flavors, not to mention that it looked like a little frozen branch of evergreen to compliment a winter drink. This concept was so simple yet sophisticated.
I also preferred to think that I was totally making my wine more healthy, therefore part of my diet. I will continue to believe this every time I slip out of compliance, for that is what makes me happy!
Whether you are hosting a girls night out, Valentine’s Day dinner, or a cozy night in by the fire, I highly encourage you to sexify your wine. It just makes you feel more special!
Ingredients: (You can be more creative, feel free to add or change)
- Pomegranate Seeds from 1 pomegranate
- 1 starfruit, sliced
- 2 oranges, sliced (I used Cara Cara oranges)
- 1 pint of raspberries
- 1 pint of blueberries
- 1 pint of strawberries, sliced
- 8-10 small sprigs of rosemary
- 1/4 cup of sugar
- spray bottle of water
- Wine of your choice, red or white (I used Prosecco & Pinot Noir)
- Wash & dry all fruit.
- Remove the seeds from the pomegranate.
- Slice the oranges, starfruit, and strawberries.
- Spritz the rosemary with water.
- Dredge each sprig through the sugar, shaking off the excess.
- Arrange on a platter and open wine.
Mixing the Drink:
- Place desired fruit in the bottom of the wine glass.
- Pour selected wine over the fruit.
- Repeat with each refill. You can keep the same fruit in your glass, or snack on the fruit and add more with each serving of wine.