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Archive for October, 2010

Oct
24

Slow-Cooker Stuffed Peppers

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Hello All!  And Welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the new Kitchen Essentials Shop!  As we will be quickly approaching Thanksgiving, be sure to check out the 42 Quart Turkey Fryer.  It’s one of the featured products this week.   Click the SHOP tab above to get there.  Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, on to today’s recipe.  Do you use that crock pot that I know you have hidden away in one of those bottom cabinets in your kitchen?  Need another great idea to help?  This post is for you.  Stuffed Peppers was one of my favorite meals growing up.  We had a huge garden and the peppers would be fresh.  This meal doesn’t take a great deal of prep time.  I suggest putting everything together the night before and leaving them in the fridge.  Go ahead and set out the crock pot and sleep well knowing your supper for tomorrow is a cinch!  Give this one a try.  It’s a winner!  Oh, and so were the Texas Rangers.  Congrats!  Hello Win Column!!!

Slow-Cooker Stuffed Peppers

Ingredients:

  • 1 pound ground beef
  • 1 cup uncooked white rice
  • 8 ounces mozzarella cheese, cut into 1/4-inch cubes
  • 1 small onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon parsley, chopped
  • 2 cloves garlic, minced
  • 6 large red bell peppers, rinsed, tops removed and hollowed out
  • 1 (32-ounce) can crushed tomatoes
  • 1 1/2 cups beef broth
  • 1/2 cup parmesan cheese, grated

Directions:

In a large bowl, mix together the ground beef, rice, mozzarella cheese, onion, salt, pepper, parsley, garlic.  Chop any of the bell pepper tops that are left after removing the stems.  Mix those into the bowl too.  Waste not want not!

Fill the hollowed out peppers with the mixture, filling about 3/4 of the way.  (The rice will expand). 

Place the stuffed peppers into a large slow-cooker or crock pot (5-quart).  Pour crushed tomatoes over the peppers.  Then, pour the beef broth around the sides.  Cover and cook on low for 6 to 8 hours.  Top with grated parmesan cheese before serving.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses
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Oct
10

General Tso’s Chicken

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Hello All!  And Welcome back to Food~Flavor~Fun!

A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great tastes into all our lives.  I’m so glad you have found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the new Kitchen Essentials Shop!  I’ve added some new products this week.  As we will be quickly approaching Thanksgiving, be sure to check out the 42 Quart Turkey Fryer.  It’s one of the featured products this week.   Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, on to today’s great free recipe.  This is one of my family’s favorite dinners.  When we order out chinese food, this is always on the list.  So I’ve played with a few recipes in order to make this at home instead of takeout.  This version of the recipe is easy to make and very tasty.  I serve it with my Japanese Fried Rice.  Give it a try!  Your going to love it.

General Tso’s Chicken

Ingredients:

  • 1 large egg white
  • 3 tablespoons corn starch
  • 3 tablespoons Chinese cooking wine or dry sherry
  • 3 tablespoons soy sauce
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/4 cup chicken stock
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar
  • vegetable oil for frying
  • 12 dry red chili  peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup sliced green onions
  • 1/2 cup roughly chopped, lightly toasted cashews
  • more green onion, sliced on a bias for garnish

Directions:

In a bowl, whisk together the egg white, 2 tablespoons of the corn starch, 2 tablespoons of the wine and 1 tablespoon of the soy sauce.  Add the chicken cubes and toss to coat.  Cover and marinate in the refrigerator for up to 2 hours.

To make the sauce, in another bowl, whisk the remaining 1 tablespoon of corn starch with 1 tablespoon of the chicken stock until smooth.  Add the remaining 3 tablespoons of chicken stock, 1 tablespoon of the wine, 1 tablespoon of soy sauce, vinegar and sugar.  Whisk to combine and set aside until ready to finish the dish.

In a large wok or pot, heat enough oil to come 3 inches up the sides and heat to 350°F.

Remove the chicken from the marinade and carefully slide into the hot oil.  Fry, turning, until golden brown and cooked through, about 2 minutes.  Remove and drain on paper towels.

Discard all but about 1 tablespoon of the oil from the wok.  Add the chili peppers and stir-fry until nearly black.  Add the garlic, ginger, red pepper flakes and 1/2 cup green onions.  Sir-fry until fragrant, about 15 seconds.  Add the chicken stock sauce.  Bring to a boil and cook stirring until the sauce thickens, about 1 minute.  If the sauce gets too thick, add chicken stock to thin.  Remove from heat.

Arrange the chicken on a platter and pour the sauce over it.  Garnish with the cashews and additional green onions.  Serve with hot rice.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses
Comments (0)

Hello All!  And welcome to Food~Flavor~Fun!  This is a place to find some great FREE food ideas, to be prepared and shared with family and friends to bring a lot of fun, joy and great tastes into all our lives.  WHY?  ‘Cause few things in life beats a great tasting meal.  I’m so glad your with me today.  Welcome!  Welcome!  Welcome!

Be sure to check out the new Kitchen Essentials Shop!  I’ve added some new products this week.  How long have you been living without a blender, since the old one died.  I’ve got several to offer.   Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you. 

Ok, lets get to the good stuff.  Oh yeah, Filet Mignon!  That’s the good stuff.  One of the most important things in making a tender and delicious meal is choosing the best ingredients.  Choose the best looking filets that you can find.  If you skimp on the quality of the filets, there’s not enough magic to make it tender and taste great.  Pick the good stuff.  Its worth it!.  Great sauce that’s really simple to make adds a load of flavor.  I usually serve this with Garlic Mashed Potatoes and some steamed veggies.  I’ll post the Garlic Mashed Potatoes recipe very soon.  Add a nice salad and Creme Brulee and you’ve got a feast!

Filet Mignon with Cabernet Potato Butter Sauce

Ingredients:

  • 6 (7 ounce) Filet Mignons, grilled
  • TexJoy Steak Seasoning
  • salt
  • fresh ground black pepper

Directions:

Heat the grill to Medium High.  Rinse and dry the filets.  Season both sides of the filets with TexJoy Steak Seasoning or your favorite, salt and pepper.  Yep, use that pepper mill.  Grill about 4 to 5 minutes on each side for medium rare.

Cabernet Potato Butter Sauce

Ingredients:

  • 1 teaspoons plus 1 pound unsalted butter; divided use
  • 1/4 cup finely minced shallots
  • 3 cups Cabernet Sauvignon
  • 1/2 cup dry Idahoan Buttery Homestyle Mashed Potatoes
  • 1 teaspoon kosher salt

Directions:

In a small stainless steel saucepan over medium heat, place 2 teaspoons of butter and the shallots.  Saute’ briefly until shallots are transparent.

Add the wine.  Increase the heat to medium-high and reduce the liquid by half, cooking about 10 minutes.

Reduce the heat to low and stir in the dry mashed potatoes.  Cook stirring for about 1 minute.

Cut the pound of butter into chunks (about 1/2 ounce cubes)

Over low heat, add the butter cubes to the sauce 1 at a time whisking continually.  If the sauce gets too hot and starts to get thin or seperate, add more butter cubes to cool it down.  If the sauce starts to get too cool and thick, let it heat up before adding another cube.  Keep between 100° and 120°F.  Season to taste with salt.

Serve immediately over grilled steaks or hold at between 100° and 120°F in a double boiler.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses
Comments (0)