THE Spaghetti & Meatballs (Period)

   I must really like you digital people out there to share this recipe with you, but part of mission as the Gastronomic Mommy is to get you all to eat better food!

WARNING: These meatballs may ruin you for all other meatballs! You will never have meatballs as good...so prepare yourself.

 Ok, you've been sufficiently warned.

 The meatballs are my great grandma Pepe's from Sicily. I remember when I was a child, my dad would take us to their little apartment and as you walked up the stairs this glorious smell was wafting through the air, making us feel so special to be one of the few that would actually be enjoying this meal that was making all the neighbor's mouth's water. When you walked in, the smell hit you like a ton of delicious bricks. My great grandma would smile, give us a kiss and let us peek into her skillet as she fried these scrumptious patties of meat. The cooks in my family are no joke.

 When she passed away, I really never thought I'd be able to enjoy any of her amazing food again. But this is where yet another bad ass cook in may family stepped in...my dad. My dad tried & tried and eventually figured out the combination of ingredients to replicate her meatballs! It was one fabulous day, let me tell you. It's like dining with grandma Pepe every time I fry them.

 You know that scene in Ratatouille where the cold, jaded food critic takes his first bite of the ratatouille and is instantly transported to his humble days of childhood and his mother places a beautiful bowl of vegetables in front of him. He turns all warm & fuzzy inside.

 That's the power of food.

  That's why I love what I do, and that's a reason I love this recipe. It transports me EVERY time. I hope as my kids grow old they look back and remember these smells and tastes and it makes them all warm & fuzzy when they walk onto my house. Or cook it on their own home.

 In this specific recipe, I made it not a bit more user friendly. I am not going to have you make my great grandma's (now my dad's) 10 hour sauce recipe, instead we are making the weeknight version where you use store bought sauce...an EXCELLENT store-bought sauce.

 I also have been experimenting and trying to make it a bit healthier so I use ground turkey (but you can certainly use ground beef!) and I used whole wheat pasta. You don't have to do that either. Those are the only substitutions you can really make, I've found.

If you substitute any ingredient other than the beef to turkey in the meatballs, I cannot guarantee you will achieve the same flavor that's intended. Like all simple foods, the ingredients each serve a purpose. If you change that, you may not achieve the same result. You can get away with adding more or less of a few of the ingredients, but don't think that using parmesan instead of romano is the same...it's not.

 And let me tell you what to do with the leftovers...

 For breakfast: Heat a skillet over med-high heat and drizzle a bit of olive oil. Toss in your spaghetti & meatballs (breaking the meatballs up with a spoon) Let it sizzle for a few minutes until it starts to get the noodles & sauce a little crisp and brown. Flip and repeat. In another small sauté pan, cook 1-2 eggs over-easy (runny yolk is KEY!) Place the "fried" spaghetti on your plate, top with the runny egg, chop it all up together, garnish with some grated parmigiano reggiano and watch magic happen in your mouth, people.  My sister's & my favorite breakfast ever.

 This classic comfort food does NOT disappoint!

 

THE Spaghetti & Meatballs (Period) Serves 4

 

3/4 lbs spaghetti (or angel hair) whole wheat pasta works great. (this is 3/4 of a package)

1 1bs ground turkey 7% fat (85/15 ground beef works great too)

3 large cloves garlic, minced

about 2 Tbs chopped Italian, flat leaf parsley

1/3 cup grated romano cheese (Pecorino Romano preferred)

1 heaping Tbs fennel seed

1 egg

about 1/3 cup Italian seasoned breadcrumbs (Progresso brand preferred, and NOT panko)

Kosher salt & fresh ground pepper

Olive Oil (do not use any other kind of oil, Olive is key)

 

1 large jar Rao's Marinara Sauce (or any great sauce made with Italian San Marzano tomatoes. Just don't cheap out. Good sauce is important!)

 

 

In a large mixing bowl, combine ground turkey, garlic, fennel, parsley, egg, romano, breadcrumbs & salt/pepper. Mix with clean hands until just incorporated. roll into desired size balls (I made about 16 1 1/2 ounce balls, but you can make them larger or smaller. My great grandma actually shaped them more into thick patties as opposed to balls. I do that sometimes because they don't lose their shape in the pan that way. But it tastes the same, regardless.

 

After they are rolled, fill your large pot with water and bring to a boil for your pasta, and add a heaping spoonful of salt.

 

 Also in a med saucepot, warm your sauce on low, stirring occasionally. (add a touch of cream if you are feeling naughty...I was)  ;)

 

 

  Heat a large sauté pan over medium heat. Add just enough olive oil to coat the bottom of the pan. (if you were my grandma, you would add about 1/2 inch deep of oil to "fry" them. I'm just trying to make these a bit healthier, but what do I know...the woman lived into her 90's.

 

   Cook until deep golden brown on all sides (about 2-3 min/side). I turn it 3 times. They don't stay perfect balls browning them this way, but again, they still taste the same!

 

 

 

   Drop your pasta as your meatballs are browning on their last side. Cook as directed on package.

 

 



    As your meatballs finish toss them in your warmed sauce. Let simmer a few minutes to make sure they are cooked through (and add extra flavor to the sauce!)

 That's a bath of kings, my friends!

   When the pasta is al dente, drain, toss in a drizzle of olive oil (to prevent sticking). Plate up your pasta & top with desired amount of meatballs & sauce.

 

Don't forget the parmesan!!!

 

 I'll blog my dad's 10 hr sauce at another date, but for now, you will be as happy as a clam. Enjoy your belly full of love.

 

 

THE Spaghetti & Meatballs (Period) Serves 4

 

3/4 lbs spaghetti (or angel hair) whole wheat pasta works great. (this is 3/4 of a package)

1 1bs ground turkey 7% fat (85/15 ground beef works great too)

3 large cloves garlic, minced

about 2 Tbs chopped Italian, flat leaf parsley

1/3 cup grated romano cheese (Pecorino Romano preferred)

1 heaping Tbs fennel seed

1 egg

about 1/3 cup Italian seasoned breadcrumbs (Progresso brand preferred, and NOT panko)

Kosher salt & fresh ground pepper

Olive Oil (do not use any other kind of oil, Olive is key) 

1 large jar Rao's Marinara Sauce (or any great sauce made with Italian San Marzano tomatoes)

 

 

  In a large mixing bowl, combine ground turkey, garlic, fennel, parsley, egg, romano, breadcrumbs & salt/pepper. Mix with clean hands until just incorporated. roll into desired size balls (I made about 16 1 1/2 ounce balls, but you can make them larger or smaller. My great grandma actually shaped them more into thick patties as opposed to balls. I do that sometimes because they don't lose their shape in the pan that way. But it tasted the same, regardless.

 

After they are rolled, fill your large pot with water and bring to a boil for your pasta, and add a heaping spoonful of salt.

 

 Also in a med saucepot, warm your sauce on low, stirring occasionally.

 

  Heat a large sauté pan over medium heat. Add just enough olive oil to coat the bottom of the pan. (if you were my grandma, you would add about 1/2 inch deep of oil to "fry" them. I'm just trying to make these a bit healthier, but what do I know...the woman lived into her 90's.

 

   Cook until deep golden brown on all sides (about 2-3 min/side). I turn it 3 times. They don't stay perfect balls browning them this way, but again, they still taste the same!

 

   Drop your pasta as your meatballs are browning on their last side. Cook as directed on package.

 



    As your meatballs finish toss them in your warmed sauce. Let simmer a few minutes to make sure they are cooked through (and add extra flavor to the sauce!)

 That's a bath of kings, my friends!

   When the pasta is al dente, drain, toss in a drizzle of olive oil (to prevent sticking). Plate up your pasta & top with desired amount of meatballs & sauce.

 

Don't forget the parmesan!!!

To Amy Glass:Wake Up, Honey

Taking a quick detour from recipes today to address something under my skin:

   When I read this article about Amy Glass I was so intrigued that I had to immediately read her blog. This was at 5:15 am as I was breastfeeding my 2nd baby girl (as Amy I'm sure was fast asleep in her cold bed getting her full 8 hours of sleep...something I haven't had in over 3 years) I was so disgusted that a women would write such a ignorant slander towards other women. Especially when she's supposed to be DEFENDING and EMBRACING the beauty of women and their accomplishments. I just can't let it go. When I see an injustice, I HAVE to speak up, it's just my personality. Guess what, Amy Glass? You have pissed off yet another "mommy" blogger...

 I have been fortunate enough to have a career before I had children. I created a thriving catering business in Los Angeles and spent all my time doing what I could to make my business successful, which I felt it was coming to fruition. I landed large events with high-end clients, and was able to get the business to run events without me having to be there (my ultimate goal). It grew organically from me waiting tables and bartending on the side.

 But I knew I always wanted kids. It wasn't something "society" made me feel like I needed. I have just always been a maternal person, and craved the experience of doing what are bodies are built to do...create life.

  When my daughter was born in 2011 I had it all planned out. My business was at the point I wanted it at: surviving without me 24/7.  I would have the freedom to do lots of the office work from home and have plenty of time to raise my baby girl. Yeah...I didn't prepare for what happened to me next.

 I literally had NO idea how having a child would change me. I found myself so in love with this little person, wanting to spend so much time with her, raising her, teaching her, shaping her, loving her, watching her grow, suddenly my passion for my business was fading. It was actually starting to feel like a burden that was interrupting the precious moments with my child. Feeling this way made my business suffer. I stopped putting the effort into it and I didn't feel bad about it. I thought I knew what would fulfill me, and I had no f3%king clue! This child fulfilled me in ways I never thought were possible.

When my husband & I had the opportunity to move into a house and out of LA, I decided it was time to let go of the business. It was bittersweet in the sense that I originally thought I would watch my children grow with my business and if they wanted to take over it one day, they could. But I shed zero tears over it. I am so much happier than I ever imagined and don't feel like a failure at all because it was my choice. I will never know how far my business could have gone, and I'm completely okay with that. If I wanted my children in day care, and I didn't become overwhelmed with the love for raising my kids, I could still be catering right now.

 So when some ignorant women without kids tries to shoot her mouth off about stay-at-home moms, it's hard to not just laugh. Amy, you literally have NO clue. You have no point of reference except what she can see from the outside looking in. You have no life experience. You are allowed to not want children, in fact, women who feel like you should NEVER have children. It's the women like you that do have children and just punish the child with a mediocre upbringing and resentment.

 My sister is a career women. She has no desire to have children and I am 100% supportive of that. This is a direct quote from her; "If more woman could actually afford to be stay at home moms, this country wouldn't be going to shit... Children would have the luxury of growing up with adult supervision and attention...not that of Television, video games & computers to occupy their time. Turning them into soleless drones...Unfortunately this country has made it SO Hard for most families to survive on only 1 income so most mothers work and raise their children to survive, but if someone doesnt have to, i think that is the wise decision...I am definitely a career oriented woman myself with no plans on kids in the future, but if I ever did have kids, I would only want to if me or my husband had the luxury of staying home with them... It is the hardest job these days to raise responsible human beings..I say bravo to all moms, working or stay at home.."

   Not everyone needs to have kids. And if she wants to have a party to celebrate landing a big job in her career, or having the opportunity to travel all over Asia, I'm there and I'm bringing the cake! Nothing is stopping you from throwing parties and celebrations for things that happen in your single life. Don't be a hater on bridal and baby showers, weddings & births. I love the fact that we as humans love to have an excuse to party! I'm not even going to get into how clueless you are about what a miracle life really is and how UN-"average" it is. Billions of women do it, and without us none of us would be here, so don't even go there. It's extraordinary. Only a women that's never put her body through the pregnancy process would ever say that.

 Again, ignorance.

 Women like you who don't want kids, that are disgusted with the lifestyle of housewives and think you are superior in every way, are always going to be floating around out there. That's ok to have your own opinions on how you lead your life. But once you start "looking down" on what a real housewife is, you lose all respect from just about everyone (except the few others like you). If you think that we throw in some laundry, push a button and complain how hard we work, you are more delusional than I thought.

 Seeing as I have experience being a business owner and being a stay-at-home mother, being a business owner was a piece of cake compared to what I do now. We feed our children, cloth, bathe, teach them how to speak, numbers, colors, how to develop empathy, how to share, to be respectful, discipline them, deal with them pushing every button you have to test boundaries, tolerate the 78th time they have to watch that Christmas video, clean up their piss & shit while they are being potty trained, time every errand so you they wont be ready for a nap or have a meltdown when your picking up groceries for the week, clean the house, make the meals, take them to get doctors appts and make sure they stay healthy, organize and pack for all your kids when you travel, do everything I just mentioned when you are on vacation, deal with other kids and kid's parents with their different parenting styles, watch them grow from you being their entire world to being embarrassed to be seen with you when you are in public.

  You get to go home at the end of your work day...MY work day doesn't end, sweetie. And yes, that's the life I choose. And as much as I'm not selling it to you with the above mentioned list, it's the most amazing job I've ever had. To watch this tiny person you created evolve day after day and to be the only one they want when they fall down, to kiss their boo boos or tuck them in at night. To feel the touch and embrace of your child and to see the look in their eyes of pure love for you. To hear watch them go from not knowing how to control their own limbs to climbing a tree. To hear them call you "mama", or tell you "I love you" for the first time...or EVERYTIME. To watch them get smarter, stronger, and more amazing on a daily basis, is obviously nothing you ever be able to contemplate. A little human that literally wouldn't be able to survive without you, and to watch them grow into a person with their own unique personality and abilities is the most rewarding, amazing, heart-melting accomplishment you can achieve. It's so unbelievably soul satisfying. There's a reason so many of us women have kids. The highs certainly outshine the lows by leaps and bounds.

  So there's a reason most men don't want to be stay-at-home parents....they can't handle it! My husband fully admits that he could never do what I do. Especially not as well as I do it, that's for sure. I juggle so much more than him and he owns a successful business. Don't get me wrong, what he does is incredible for himself and our family and he is fulfilled by his career, but most men just aren't built to be able to handle as much as a women can. To me, that says WAY more about how strong, and remarkable a women is compared to a man (in my opinion). WAY more than punching a clock in an office Monday-Friday. You think punching in and out of your 8 hour day is hard? Try a job that is 24 hours a day! You make so many sacrifices to raise children, way more than you will ever dream of in your easy life. When you're a mother, you become your last priority, and ya know what? I wouldn't have it any other way. I LOVE the fact that when I go shopping now I don't come home with my 89th pair of shoes, I come home with a new pair of pajamas for my toddler and I can't wait to wash them and see how cute she will look in them.

 I don't walk around feeling like I deserve some sort of medal. No one forced me to be a stay-at-home mom. If I wanted to be career women with or without children, my husband would support me 100%.  I didn't create Mother's Day, but I certainly understand now more than ever why it was invented, and I will shamelessly take the adoration for one glorious day! I always appreciated my mother, but once I became a mother myself I sure understood & appreciated her so much more.

 I'm the mother that posts a picture every day of my kids on Instagram & FB. Not because I need to brag or feel some kind of validating approval from my peers because I'm secretly unfulfilled, but because the little things in life, the little details are so precious & important to me. I soak up every moment with my family and am genuinely so happy (or sad, or mad) that I just want to share my experiences with my family & friends. Just as I love seeing all of their posts & pics and watching their kids grow, or losing that weight they were working so hard at, or getting that promotion, or what they ate for dinner that was so good it deserved an upload on FB. And I'm not sorry about THAT.

 Bottom line is this: we all have different life paths. Society only can be blamed for so much. It's what YOU decide to do with your life as an individual that matters. Believe it or not, most women out there don't want to be a stay-at-home mom because that's what society has "pegged" us to do, or some mold we have to fit in. Most of us do it because it in our bones, we were born to do it. We crave it. We are passionate about it. It is overall a remarkable experience. And it's not for everyone.

I'm not better than you, and you are sure as hell not better than me. (except for the fact that you spout off uninformed babble...)

Wake up, Amy. You're poor mom can't be proud. (IF you even have a relationship with her, which would actually explain a lot)

 My "Unfulfilling" life...right...

(photos by: Trinity Wheeler Photography)

Chocolate-PB-Banana Smoothie (Healthy!)

 

  I have an insatiable sweet tooth. I literally crave something sweet after I eat a savory meal. That makes for a REALLY big problem when you are trying to lose weight after your 2nd baby...

 

   Lucky for me, I came across this creation and it is my gleam of hope that I can in fact have something natural & pretty healthy but doesn't taste like health food! (Love that) It is so satisfying, and it fills me up for hours! It's a great "snack" to have on those long hours between lunch & dinner. Or for after dinner as a fabulous dessert "shake".

 

 You know that awesome recipe you create and you are so excited about it that you have to tell everyone like a big nerd?? Yeah, that's me. I immediately had to tell my baby sister about it, my mom, my husband, it's kinda pathetic. but you don't understand what a snob I am about my sweets! I don't like very many "healthy" desserts. The only way I like fruit in my desserts is if they are topped with a brown sugar-oatmeal crumble. I'm lame, I know, you don't have to tell me.

 

 I drink 1/3 or 1/2 and put the rest in the fridge covered and drink the rest the next day. It doesn't look that pretty when it sits, it needs to be stirred up again, but it still tastes great.

 

Chocolate-PB-Banana Smoothie (makes about 2- 16oz smoothies)

 

2 cups ice

1/2 cup plain, nonfat yogurt

1/2 cup 1% or skim milk

1/4 cup natural peanut butter

1 banana, sliced

2 Tbs cocoa powder

2 Tbs honey, or more to taste (raw honey is great if you have it)

 

 (product placement, anyone?? Haha, didn't really think about it when I took the picture)

 

 

   Place all ingredients in a blender & puree until smooth & creamy. You may need to scrape the sides down half way through the process to make sure you get all the honey & pb from sticking to the sides.

 

  If the cocoa powder gives it a bitter flavor, just add more honey to even out and it will transform into that yummy chocolateness. (Just don't go too crazy with the honey...it is supposed to be healthy after all)

 

Pour desired amount into a cup & drink up! Hope it helps your next sweet tooth!

 

 

 

 

Chocolate-PB-Banana Smoothie (makes about 2- 16oz smoothies)

 

2 cups ice

1/2 cup plain, nonfat yogurt

1/2 cup 1% or skim milk

1/4 cup natural peanut butter

1 banana, sliced

2 Tbs cocoa powder

2 Tbs honey, or more to taste (raw honey is great if you have it)

  

   Place all ingredients in a blender & puree until smooth & creamy. You may need to scrape the sides down half way through the process to make sure you get all the honey & pb from sticking to the sides. Pour desired amount into a cup & drink up!

 

Note: If the cocoa powder gives it a bitter flavor, just add more honey to even out and it will transform into that yummy chocolateness. (Just don't go too crazy with the honey...it is supposed to be healthy after all)

Super Easy Crockpot Apple Butter

  I have to be honest, I never made a fruit "butter" before. My sister had the magic question..."is there butter in it?" Nope! I literally is just the fruit, some sugar & spice cook down so long it concentrates and has a buttery, velvety consistency. How easy is that??

  You can put it on toast (classic), waffles, you can stuff it in a turnover, in a cinnamon roll, mix it with nuts and spread on brie cheese, make a pie or cake with it. Put it in mason jars like I did, give it to family & friends and look like a rock star. Whoa why am I just NOW making this?? Either way, I'm happy I finally know how easy it is and how darn delicious!!


Super Easy Crockpot Apple Butter (makes about 4 cups)

5 lbs apples (I used a combo of Granny Smith & Gala)
1 cup brown sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/4 tsp nutmeg
pinch salt

Peel & slice those apples

 

Toss them in a crock pot with the remaining ingredients

 

(I had a very ambitious day making apple butter & buttermilk banana-blueberry bread with a very eager taste tester)

 

Cook on High in the crockpot for 4 hours. Transfer the apple mixture into a food processor (or blender) and puree until smooth. At this point it is very yummy spiced applesauce.

 But let's take it a step further and cook it for an additional 4 hours UNCOVERED on high. It will turn a deep brown and thicken quite a bit. You can stir it occasionally. When it's done, it will be so luscious and spicy (in the cinnamony way). If you are uncertain about it being finished, just place a tiny bit on a cold plate and if it has a lot of watery liquid around it, it's not done. If it stays pretty thick with a little moisture, its perfect. (the 8 total hours should be enough though)

 

It's good in the fridge for about 3 weeks & 3 months in the freezer.

 

Sweeeeeeet!

Enjoy

Grilled Flank Steak Chimichurri

 

 

  If you are looking for a fabulously flavorful way to shake up steak night, this is the recipe for YOU! I make it quite a bit for my family, it's a definite favorite. The chimichurri sauce is my own recipe, made the way I like it. Garlicky, herby, with a punch of brightness from red wine vinegar. It's awesome. It's not only perfect for steak (or chicken...or pork), but it's made to be dipped in bread!

 

  I use my mini food processor, but you can also chop it all up. Easy peasy!

 

 A word to the wise: if you don't like your steak cooked the way it is MEANT to be cooked (medium rare), please don't use this cut of steak. Better yet, ask yourself why you are depriving yourself of delicious, juicy, fabulous steak??? (Just kidding...kinda)

 

 But in all honesty, flank steak is a fabulous cut that is full of flavor and really tender if sliced against the grain. (FYI- ALWAYS slice ALL red meat against the grain) Otherwise it will be very chewy.

 

 Hope you enjoy this great steak!

 

 

 

Grilled Flank Steak Chimichurri (serves 4)

 

1 flank steak (about 2 lbs), trimmed of fat & silver skin

2 Tbs Olive Oil

 

Spice Rub:

2 Tbs ancho chile powder

1 Tbs paprika

1 Tbs dry mustard

1 1/2 tsp. dried oregano

1 1/2 tsp. ground cumin

1 1/2 tsp. chile de arbol (optional)

Kosher Salt

Fresh Ground Pepper

 

Chimichurri Sauce:

1 cup packed flat leaf parsley

2-3 garlic cloves (depending on how garlicky you like it)

Zest & Juice of 1/2 lemon

2 tsp red wine vinegar

1/2 cup good Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Pepper

 

 

Start my mixing all the spices (except the salt & pepper) in a small bowl.

 

 

   Generously rub all over the steak as well as the 2 Tbs olive oil (it will make a paste). Let sit for an hour at room temp before grilling (if you can, it's not a necessity)

 

 

   Preheat the grill while you make the chimichurri.

 

   Pulse the parsley & garlic a few times. Add the remaining ingredients and season with salt & pepper. Pulse a few more times until all ingredients come together. Taste to see if it is balanced....more salt? more acid to brighten it up? More garlic? More herb? Make it your own. :)

 

 

   Set aside until ready to use....Or dip some sliced crusty bread, and open a bottle of wine while you wait for the steaks to cook...

 

 

   When the grill is cleaned and HOT, cook the steak on each side for about 4-6 min a side. About half way through the cooking on each side, rotate the steak 90 degrees to get the cross hatch grill marks. Let it rest at least 10 min before slicing. Again, AGAINST the grain!

 

 

   When ready to serve, spoon a generous spoonful of chimichurri over steak slices. Enjoy one kick ass steak, people!

 



 

 

Grilled Flank Steak Chimichurri (serves 4)

 

1 flank steak (about 2 lbs), trimmed of fat & silver skin

2 Tbs Olive Oil

 

Spice Rub:

2 Tbs ancho chile powder

1 Tbs paprika

1 Tbs dry mustard

1 1/2 tsp. dried oregano

1 1/2 tsp. ground cumin

1 1/2 tsp. chile de arbol (optional)

Kosher Salt

Fresh Ground Pepper

 

Chimichurri Sauce:

1 cup packed flat leaf parsley

2-3 garlic cloves (depending on how garlicky you like it)

Zest & Juice of 1/2 lemon

2 tsp red wine vinegar

1/2 cup good Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Pepper

 

 

Start my mixing all the spices (except the salt & pepper) in a small bowl. Generously rub all over the steak as well as the 2 Tbs olive oil (it will make a paste). Let sit for an hour at room temp before grilling (if you can, it's not a necessity) 

 

   Preheat the grill while you make the chimichurri. Pulse the parsley & garlic a few times. Add the remaining ingredients and season with salt & pepper. Pulse a few more times until all ingredients come together. Taste to see if it is balanced....more salt? more acid to brighten it up? More garlic? More herb? Make it your own. :)

 

   Set aside until ready to use....Or dip some sliced crusty bread, and open a bottle of wine while you wait for the steaks to cook...

 

   When the grill is cleaned and HOT, cook the steak on each side for about 4-6 min a side. About half way through the cooking on each side, rotate the steak 90 degrees to get the cross hatch grill marks. Let it rest at least 10 min before slicing. Again, AGAINST the grain!

  

   When ready to serve, spoon a generous spoonful of chimichurri over steak slices. Enjoy one kick ass steak, people!

Awesome Southwest Stuffed Peppers

 

   If you can believe it, I've never made stuffed peppers. As a matter of fact I've never even EATEN stuffed peppers before! So I really had nothing to compare it to. When I told my husband I was making them for dinner, the first thing he told me was that his mom used to make them when he was a kid and they never tasted very good. (And his mom is a respectable home cook!) Everyone that thinks of stuffed peppers thinks three things: bland ground beef, boring rice and tomato sauce.

 

   Sounded like a challenge to me! I can pack this pepper with flavor, no sweat. And that's exactly what I did. I wanted to change things up a bit by using sweeter red peppers, and adding a southwest flare to it (and make it healthy too!). I packed it full of delicious goodies like black beans, ground turkey, sweet potato, cilantro, cheese, corn & jalapeno. Ummm...how can you go wrong with those ingredients??? The answer? You can't. I ditched the rice and packed them full of meat & veggies. I don't need any needless "fillers". If you want to make these vegetarian, you can substitute the meat with more veggies.

 

   The pepper cooked so fabulously and tasted like no pepper I ever had before! I think even if you don't particularly care for peppers, you would still really enjoy this dish. The pepper became almost buttery in texture. It retained it's sweetness with a savory note from soaking up all the juices from the stuffing. Needless to say, these are stuffed peppers my husband would be thrilled to have again. I think I've added a new dish to my repertoire!

 

 

Southwest Stuffed Peppers (makes 6 peppers)

 

1 lbs ground turkey (I use 7% fat)

1 heaping Tbs cumin

3 cloves garlic, minced

1/2 cup onion, chopped

1-2 jalapenos (I like 2), seeded and diced

1 small sweet potato, peeled, 1/2 inch diced cubes

1 cup San Marzano crushed tomatoes (don't cheap out. There IS a huge difference in flavor. San  

      Marzanos worth the extra buck or two)

Kernels from 2 ears of corn

1 small bunch cilantro, chopped (about 1/4 cup)

1 can black beans, drained & rinsed

2 green onions, sliced

1/2 cup shredded cheddar, shredded

1/2 cup jack cheese, shredded

Kosher Salt & Fresh ground pepper

Olive oil

6 large red peppers

 

  Preheat oven to 350 degrees. Heat a large sauté pan over medium heat. Drizzle about 1-2 Tbs of olive oil and add the sweet potatoes, corn, jalapenos and onion. Season with salt & pepper. Sauté until just tender, about 8 min. Set potato mixture aside in a small bowl. In the same pan, add the ground turkey, brown it and drain the fat. (easiest to put a lid on the pan, set a bit off center and carefully tilt it in the sink to drain the fat.)

 

  Put the pan back on the heat and add the cumin, garlic, salt & pepper. Cook for about 2 min. Add the tomatoes and let simmer until it starts to reduce the sauce a bit and concentrate flavors, about 5 minutes. Add sweet potato mixture back into the pan. Add the black beans, cilantro, green onions and 1/4 cup of each of the cheeses. (reserving the other half for the topping).

 

 When the mixture is done, taste for seasoning adjustment! You will notice in most of my recipes that I season as I go. I season each component and when I combine them and taste again to make sure it's all on point. Seasoning with salt & pepper as you go is a great way to ensure your food is flavorful and you are building flavors.

 

  Next, prep the peppers. I tried it 2 different ways (as you can see from the pic below). I cut the sides off of some to make "boats", and the others I cut the tops off of the others. Make sure you scrape the seeds out of all of them. I liked the both preparations, but the presentation on the boats is really cute with the stem. Place them in a casserole dish.

 

 

 

Fill each pepper. Be generous. Let it mound over the top of the pepper. Add about a cup of water to the bottom of the pan (so the peppers don't stick to the pan & to add moisture). Bake for about 35-40 min.

 

 Top each pepper with the remaining cheese and bake 5 more minutes to melt. Who wouldn't love melty cheese smothered all over this yummy goodness???

   I served mine with couscous (or you could do rice)....or whatever you want. We each ate 2 because they are so good! It was a great weeknight dinner.

 

Enjoy!

 

 

Southwest Stuffed Peppers (makes 6 peppers)

 

1 lbs ground turkey (I use 7% fat)

1 heaping Tbs cumin

3 cloves garlic, minced

1/2 cup onion, chopped

1-2 jalapenos (I like 2), seeded and diced

1 small sweet potato, peeled, 1/2 inch diced cubes

1 cup San Marzano crushed tomatoes (don't cheap out. There IS a huge difference in flavor. San  

      Marzanos worth the extra buck or two)

Kernels from 2 ears of corn

1 small bunch cilantro, chopped (about 1/4 cup)

1 can black beans, drained & rinsed

2 green onions, sliced

1/2 cup shredded cheddar, shredded

1/2 cup jack cheese, shredded

Kosher Salt & Fresh ground pepper

Olive oil

6 large red peppers

 

  Preheat oven to 350 degrees. Heat a large sauté pan over medium heat. Drizzle about 1-2 Tbs of olive oil and add the sweet potatoes, corn, jalapenos and onion. Season with salt & pepper. Sauté until just tender, about 8 min. Set potato mixture aside in a small bowl. In the same pan, add the ground turkey, brown it and drain the fat. (easiest to put a lid on the pan, set a bit off center and carefully tilt it in the sink to drain the fat.)

 

  Put the pan back on the heat and add the cumin, garlic, salt & pepper. Cook for about 2 min. Add the tomatoes and let simmer until it starts to reduce the sauce a bit and concentrate flavors, about 5 minutes. Add sweet potato mixture back into the pan. Add the black beans, cilantro, green onions and 1/4 cup of each of the cheeses. (reserving the other half for the topping).

 

 When the mixture is done, taste for seasoning adjustment! You will notice in most of my recipes that I season as I go. I season each component and when I combine them and taste again to make sure it's all on point. Seasoning with salt & pepper as you go is a great way to ensure your food is flavorful and you are building flavors.

 

  Next, prep the peppers. I tried it 2 different ways. I cut the sides off of some to make "boats", and the others I cut the tops off of the others. Make sure you scrape the seeds out of all of them. I liked the both preparations, but the presentation on the boats is really cute with the stem. Place them in a casserole dish.

 

Fill each pepper. Be generous. Let it mound over the top of the pepper. Add about a cup of water to the bottom of the pan (so the peppers don't stick to the pan & to add moisture). Cover with foil and bake for about 35-40 min.

 

 Remove foil and top each pepper with the remaining cheese and bake uncovered for 5 more minutes to melt.

   I served mine with couscous (or you could do rice)....or whatever you want. We each ate 2 because they are so good! It was a great weeknight dinner.

 

Enjoy!

Asian Inspired Chopped Salad

 

  I know I've been MIA for a while, but HAPPY NEW YEAR to everyone out there!! I've had a crazy few months, the most exciting being the arrival of my second baby girl Vivian Cora! Isn't she a doll?? My wonderfully talented friend Trinity (who does all my family photography) shot this on our front porch out of my outdoor fall décor. Vivian was born on November 12. That's right, her birthday is 11-12-13. Pretty cool, huh?? Oh! And she was born on the 10th hour of the evening. :) So she is my fall baby, just in time for Thanksgiving & Christmas. The best gift Chris & I could ask for.

 

 I'm so in love with her I can hardly stand it. I can't believe I have 2 gorgeous girls! I'm so blessed, everyday is a new adventure. Because she was born late, and even the doctor thought she was going to be born early (like my 1st daughter) I had so much family staying with us. It was actually a really great time (If I wasn't miserably pregnant). But I had at minimum 4 people staying at my house for 2 solid weeks. When we decided to get induced, I had 5 family members staying with us. It was a packed house. Doesn't really leave time for blogging....

 

  So on top of Vivian's birth, we also hosted our 1st Christmas in our new home. It was wonderful, and again we had lots of family staying with us. It's been a whirlwind, but I have some wonderful memories. So hopefully you understand my eventful absence. ;)

 

  Well, back to the grub! After the overindulgence of a long pregnancy AND the decadence of holiday food, I was craving something lighter yet still satisfying. This salad is so filling and so delicious. Full of fresh vegetables and can be put together in a snap! I could probably eat it everyday. I love to use rotisserie chicken for salads. The store does all the work for me. I have moist, flavorful chicken ready for anything: salads, sandwiches, tacos, you name it.

 

 

 

  If you know anything about my cooking philosophy, you'd know that I just don't DO bottles salad dressings. They always have a funky flavor, they are not that difficult to make and quite frankly you cannot even COMPARE the flavor. That being said, I use a bottled dressing for this mix. HAHA! Hey, I'm still human, ya know! And sometimes I can actually find a dressing that impresses me. Trader Joes have the only dressings that I have liked (and there are just a handful). But the one I use for this salad is worth the buy for sure. It has a great bit of heat and is just a wonderful compliment to the ingredients I use.

 

And just so you know, you can mix up any of these ingredients. Make modifications as you please. I don't always have red peppers in my fridge, but I happened to from another dish so I used them. I just found this combo a winner. And since I was the only one eating this salad, I made the 2nd one in a container without the dressing or avocado. That way I had lunch for the next day and just added the avocado & dressing later to keep it fresh.

 

 

Asian Inspired Chopped Salad (makes 2 entrée salads)

 

4 cups mixed greens, rough chopped

1/2 cup shredded cabbage (I used cole slaw mix I had lying around)

1 mango, chopped

3 green onions, sliced

1 carrot, grated or julienned

1 avocado, diced

1/4 cup cashews

1/4 small red onion, shaved thin

1/2 red pepper, julienned

2 Tbs cilantro, chopped

1 cup rotisserie chicken, pulled (shredded. Or you can chop it)

1/4 cup your favorite Asian dressing (I used Trader Joes Spicy Peanut Vinaigrette)

Crispy chow mein noodles (optional garnish)

Cilantro sprigs (optional garnish)

 

  Toss your mixed greens & cabbage mix together. Like I said, I made my 2nd salad in a container to keep in the fridge for the next day. YUMM!

 

 

  Next add your fresh fruit & vegetables (peppers, carrot, mango, avocado, green onion, red onion)

 

 

 

  Top with fresh cilantro, cashews & the pulled chicken. 

The yummy dressing.....so good...

 

   Garnish with crispy chow mein noodles & fresh cilantro. Enjoy the awesome flavor party in your mouth. ;) Since it was New Years, I made a pitcher of detox water just to make myself feel healthier...

 

ENJOY!!