Easy Recipes For Those Who Like To Cook and Bake
This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.
Easy and flavorful Zesty Mexican Stuffed Peppers.
Flavorful stuffed peppers generously filled with a delicious mixture of Chicken of the Sea Sriracha and Wild Salmon, black beans, Minute® Ready to Serve Rice, tomatoes, and a creamy filling all covered with melted cheese.
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It’s coming to an end with my vegetable garden. I harvested the last of my peppers and found some beauties at the farmer’s market. Stuffed peppers are a wonderful fall treat for dinner. I could eat a half of one, hubs liked a whole pepper and a fresh garden salad of kale and Swiss chard.
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serves 4
I love those simple recipes that you can whip up in less than 20 minutes for supper! I have been making these for years and hubs thinks they are amazing and that I have been slaving all day in the kitchen! Not true!! Add any ingredients you like on your sandwich, I like onions, peppers and mushrooms, but be creative, don’t let me stop you! I love a hard roll that doesn’t get soggy from the juices of the meat. Mozzarella is a great cheese for this yummy sandwich, it doesn’t have an overpowering flavor allowing the fabulous grilled veggies flavors to come through and gets ooey gooey melty for your sandwich!
Ingredients:
4 Chopped Steaks
Olive oil
1 Onion, chopped
1/2 red pepper sliced
4 button mushrooms sliced
Mozzarella Cheese, 4 slices
Hard rolls, slice in half
Lawrys Seasoning
Garlic Powder
Fresh Ground Pepper
Directions
In a large non stick pan, add 1 Tbsp Olive oil over medium heat, add veggies, saute for about 5 minutes, scooch over to side of pan, add steaks, season both sides, keep stirring veggies on side of pan, so that they don’t stick, add more EVOO if they start to stick. After a couple minutes, flip steak over, cook until done-ness of your liking, I like well done, hubs likes rare. Add cheese on top of steak, cover with lid so cheese melts. Toast roll or if fresh, just place steak and veggies over roll, cut in half or put that bad boy in your mouth!
Enjoy! Nettie
Transfer to an oven proof dish. Combine the topping ingredients and sprinkle all over the top of the dip.
There are two things that I always have ingredients for and that would be for pasta and pizza. I always have a backup of every kind of pasta, like it’s an emergency situation, and I always have onions and garlic and veggies and lucky for us Pepperoni. I also have a boatload of yeast. Yeast that I have won, yeast that I am trying in new baking recipes and yes, Pizza Crust Yeast. Yes there really is such a thing!
To make your pizza dough you will need:
1 package Pizza Crust Yeast
1 3/4-2 1/4 all purpose flour
1 1/2 tsp sugar
3/4 tsp salt
2/3 cups very warm water, 120-130 degrees F
3 Tbsp oil
Preheat Oven to 425 degrees F
Combine 1 cup flour, sugar and salt in a large bowl. Add water and oil, mix together until well blended, about 1 minute. Add gradually 11/2 cup flour until soft dough is formed, will be slightly sticky. Add additional flour if needed to form dough ball. Knead on a floured surface adding additional flour if needed, until smooth and elastic, about 4 minutes. With floured hands press out dough on greased baking pan. Top with your desired ingredients.
For this pizza I chose, sauteed onions and peppers, goat cheese, Pepperoni, Kalamata Olives and Parmesan Cheese.
4 oz goat cheese
4 oz pepperoni
1 small green pepper, chopped and sauteed
1/2 small onion chopped and sauteed
4 oz Pitted Kalamata olives
2 Tbsp Parmesan Cheese
Place ingredients over dough.
Bake on Bottom Oven Rack for 12-15 minutes until cheese is bubbly and crust is golden brown. Makes 8 slices, or squares of pizza.
This post has been linked up to these fabulous blogs! 
After working outside all day winterizing our home, I knew we would all love a warm, comforting meal, the kind that warms up your bones. Sitting by the woodstove, all toasty and warm, Slow Cooker Beef and Peppers hit the spot. My family went back for seconds. Serve it over any type of rice that you like.
Ingredients
3 LB Beef Roast ( remove any fat and cut up into a little bigger than bite size chunks)
1 medium can Tomato Sauce
5 Peppers, chopped
1 onion, chopped
2 cloves garlic, chopped
2 tbsp minced garlic
2 tbsp minced onion
Salt and Pepper to taste
1 tbsp Provencal Spices
Directions
In a Slow Cooker, add all ingredients, set on High for 4 hours or until meat is tender, or Low for 6 hours. Stir every hour to make sure all flavors are blended.
Serve over rice.
Serves 6
This post has been linked up to these fabulous blogs!
An easy and comforting Sausage and Peppers Roll that kids and adults love.
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| Being a food blogger, I look at recipes all day and make a mental note to try the recipe. I read through the ingredient list and then go on my merry way. That is what I did with this recipe from Walking On Sunshine. After going to the market and starting to make this recipe, I noticed that I had forgotten three key ingredients, but that is the great thing about making this Sausage and Pepper Roll, you can use whatever ingredients you have on hand, you can do a meat and veggie and cheese combo or a veggie and cheese combo or a just plain cheese roll. I chose Hot Italian Sausage, Jack cheese, Parmesan Reggiano Cheese, Onions, Green Peppers combination. This was a dish that I will make again, next time I will do a veggie combo with cheese. |
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| This recipe makes a very large roll in a bundt pan. About 14-16 slices. |
In a skillet, break up and mash Hot Italian Sausage with a fork, brown on medium heat. Drain fat after browned. Set aside in a bowl.
In the same skillet, brown 1 chopped onion and 1 green pepper in 1 tablespoon of olive oil.
Roll out pizza dough.
Shred Jack and Parmesan Reggiano cheeses to make one cup.
Add browned sausage on top of rolled out pizza dough, on top of the meat, add browned onions and peppers, add cheese on top of veggies. Roll up all ingredients length wise. Bring ends together. Carefully place in an oiled bundt pan. Let rise for 30 minutes.
Roll up the sausage and pepper roll carefully.
Bring ends together. Place in an oiled Bundt Pan.
Looks perfect. Let cool for 2 minutes before taking out of Bundt Pan. Let cool for 1 minute before slicing. Perfect with a side salad and a glass of Chianti! Ciao Nettie
This recipe is inspired from Walking On Sunshine Food Blog.
