Being adventurous...

In the two years that I have been with Scott, I am finally starting to feel slightly comfortable with my cooking abilities. Two Thursdays ago, he asked me to prepare dinner (on my own, mind you). Usually, we are in the kitchen together, each with our individual roles. He's usually the slicer and dicer, and I'm normally the seasoning queen. (Those are thoughtfully prepared names, by the way). 

Anyway, Scott had been at work all day, and had to run to a soccer game after, so the least I could do was cook dinner, right? I wanted to try something totally out of the box, but something that I could still pull off in a reasonable amount of time. I saw this recipe for a Roasted Red Pepper Sauce on Pinterest, and it definitely piqued my interest. It seemed a little too expert for me, but I said "what the hell" and gave it a try. If Scott didn't like it, at least I tried, right? So, off to Publix I went. 

These are the ingredients I used:

• 3 red bell peppers
• 1/2 of a medium white onion 
• 2 tbsp garlic
• a coupe sprinkles of basil (the original recipe called for fresh, but it was too expensive, and the dry worked just fine).
• 3 tbsp oil 
• 1 cup half and half
• 1 tbsp flour (again, the original called for cornstarch, but flour seems to work just the same).
• 1/3 cup grated romano cheese
• 2 tbsp butter
• 1lb cheese ravioli

Preheat your broiler to high, while you the cut the peppers in half and remove the stem and seeds. Coat them with oil, and place on a baking sheet cut side down. Broil the peppers until they are charred. After about 10 ish minutes, they should be ready. Transfer them to a bowl and cover it for another 10 minutes. The skins should be easy to peel off by now.

Once all your peppers have been peeled, chop them up with the onion and garlic, and add to a saute pan. Add the basil and cook for another 10 minutes. At this point, in a separate bowl, you can mix the flour and half and half until there is no lumps. (And don't forget to boil some water for the ravioli. Cook them according to the package)

Carefully transfer your pepper mixture to the blender and puree it until it's mostly smooth. Return to the saute pan. Add in the half and half, butter and cheese. Season to taste, and let the sauce simmer for a final five minutes. Add the drained ravioli to the sauce and voila! 

I stuck with the Italian theme that night and made a salad with mescaline greens and balsamic vinaigrette. I also toasted up some garlic cheese Texas Toast and called it a night. Scott was so pleased, and to be honest, I was beaming! 

I made the recipe for my family about a week and a half later, and they enjoyed it as well. This time around, I completely omitted the flour, and just added more half and half. It worked out just fine! It was my mother's idea to add ground pork. It definitely stretched the meal out, and made it more heartier for a family of four (that eats like a family of 8). 

My younger brother suggested that we use Penne pasta next time. What pasta would you choose?

Stir Fry Made Easy...and Healthy!

In August, one of my closest friends moved in with Scott (for the time being), so our Thursday night Vampire Diaries/cooking session had grown by one. Like my former self, my friend is a young woman struggling with the notion of not knowing how to cook. So, I felt it was only necessary to impart the knowledge I have gained unto her, as Scott did unto me. 

I wanted to find a recipe that was not only simple, but delicious; and healthy too, because us girls were on a brief health kick at the time. I came across this recipe for Lighter Sesame Chicken, and felt that it was the perfect match.

I have a certain affinity for Asian style cuisine. For almost two years, I worked for an Asian-fusion style restaurant, so stir-fry holds a special place in my heart. My girl friend and I already had most of the ingredients on the list so we used this recipe as a basic guideline. Here is what I used:

• 1 cup brown rice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 garlic clove, minced
• 1 egg white
• 2 tbsp flour
• 3 chicken breasts, skinless & boneless (cut into small cubes)
• salt & pepper
• 1 tbsp vegetable oil (or whatever oil you have in the house, really)
• 1 package of Healthy Choice Asian vegetable medley

Start by preparing the rice according to the package. (Rice is really difficult to screw up).

In the mean time, mix together the honey, soy sauce and garlic in a bowl. In another bowl, combine the egg white and the flour. Season the chicken with salt and pepper, then add into the egg white mixture. 

Heat oil in a wok, or a similar pan. Add the chicken, and cook until it's browned. Add the vegetable mix, until it has softened. Lastly, add the sesame sauce, and cook for another minute or so. Add over rice, and garnish with sesame seeds. (Unfortunately on my quest for sesame seeds in the super market, I could not find any. When I finally did, they were far too expensive, so I omitted them.) 

Anyway, I loved this dish! Scott wasn't a big fan, but it sure satisfied my craving for greasy take-out...without all the grease of course. What's your favorite take-out meal? Do you prefer white or brown rice with your meal?

Double Crunch Honey Garlic Chicken

To all my readers, I apologize for being away for so long. I have had a lot on my plate lately, between getting back to work after surgery, switching jobs, and all of the other ups and downs life tends to throw at you. I digress, I'm trying to focus on this new positive attitude I've acquired, and stick with it. I have plenty of motivation built up, and I am going to hang on to it!

As I promised, my next entry was going to be about the Double Crunch Honey Garlic Chicken, so here it is. If I can recall, Scott and I made this back in late July, and I do remember that we were very pleased with the recipe! The chicken was sweet and juicy, and it sure lived up to the name double crunch! Here is the recipe I found on Pinterest:

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tbsp freshly ground nutmeg
• 2 tsp ground thyme
• 2 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 4 eggs
• 8 tbsp water
• 2 tbsp olive oil
• 3-4 cloves minced garlic
• 1 cup honey
• 1/4 cup soy sauce 
• 1 tsp ground black pepper
•  canola oil 

Unlike other recipes, Scott and I basically stuck to this one, without making much adjustments. The only thing we may have changed were the spices. The recipe calls for sage and thyme, and I'm almost positive Scott does not have those spices in his spice rack. Don't worry about veering from the set path though...be adventurous! Use other spices instead. Trust me, it's exciting. 

In a mixing bowl, combine the flour with all the spices. In a separate bowl, make an egg wash by mixing the eggs with some water. Setup an assembly line of chicken, flour, egg, and get started! 

Season the chicken with salt and pepper (of course), then dip into the flour, then into the egg, then into the flour one final time, and then into the saute pan. When the chicken is cooked through, about 4 or 5 minutes per side, drain on a wire rack. 

To make the honey garlic sauce, in a medium saucepan, add the olive oil and minced garlic. Cook over medium heat to soften the garlic, but don't let it brown. Add the honey, soy sauce and black pepper, and simmer for 5-10 minutes. Let the mixture cool a little before you add it to the chicken. 

You won't be disappointed by this recipe. Scott and I loved it so much that we finished all four chicken breasts! That's pretty much unheard of at his house. We cooked scalloped potatoes with our chicken, but I think it would also be great with rice pilaf or mashed potatoes. Give the recipe a try, and tell me what you think!

Would you use the honey garlic sauce as a garnish on top of the chicken, or as a dipping sauce? What is your favorite dipping sauce for chicken? 

GIRS can GRILL too!

In my 24 years on this Earth, tonight was the very first time that I grilled, and I grilled a big steak at that! I put two, two-pound steaks on the fire, and felt the carnal power of the grill overtake me. I now understand why men enjoy it so much, but I am here to say that girls can grill too!

All I did was a little Google-ing, and my steaks came out near perfect. After reading a few Yahoo Answers, I realized that the trick to grilling a great (thick) steak is to sear it first on the grill, and finish it in the oven. I heated the grill up to about 700 degrees. (Make sure your grill is well oiled.) Sear the steaks for about two minutes, before rotating them 45 degrees. After rotation, sear for another minute, and flip. Do the same thing to the other side, and put the steaks on a sheet tray. 

Heat your oven to 250 degrees. I tried 200 degrees at first, and it was just too low. Cook between five and 10 minutes. The internal temperature should reach 140 degrees, which is medium rare. (That's how I like my steaks cooked). Let your steaks rest for another five minutes or so. By letting the steak rest, locks all the flavorful juices inside. You don't want them to be left behind in the pan.

Now, add some veggies and potatoes to your dish, and you've got yourself a grand slam! If you'd like to know what I marinated my steaks in, send me a comment below, and I'd love to share my secrets with you. Do you have a special steak marinade that you use? Do you use a dry rub instead? What are your tips to cooking a perfect steak? 

30 Minute Pizza

So, the last few days before grocery day can be pretty painful, and "slim pickings" might be an understatement for some of you. I have a recipe straight from the inner workings of my brain that will solve those cutting-corners blues...PIZZA!

Pizza is delicious and simple, and everyone loves it, but nobody enjoys waiting forever for it to cook. This recipe, from start to finish, takes 30 minutes, and the ingredients can be found in just about anybody's fridge at just about any time. 

You'll need:

• 1 wheat pita
• 1 tbsp of blue cheese
• 1/2 a white onion, sliced
• 4-5 slices of deli ham, chopped 
• about 4 or 5 broccoli florets, cut into smaller pieces
• a handful of mozzarella cheese
• oregano, to taste

Start by preheating the oven to 400 degrees. Put a tablespoon of margarine in a skillet on medium high heat. Toss in the onion, and add some salt and pepper. It will take about 10 minutes for the onions to caramelize. Add in the broccoli, and cook for another 5 minutes.

Heat the pita in the oven for just a minute or so. Just enough for it to be warm. Take it out and spread the blue cheese over the pita. Add the ham, veggie mixture, and mozzarella cheese, and a sprinkle of oregano to the pita. (Most pizzas are sprinkled with oregano, so that is why I included it in the recipe. Plus it tastes great!)

Heat in the oven for 5-10 minutes, and Voila! You'll have a simple and very flavorful pizza in 30 minutes or less. Rachel Ray would be very proud. 

What are your favorite pizza toppings? Do you prefer red sauce or white sauce on your pizza?

Sometimes, my boyfriend buys Omaha Steaks...

...and it's delicious! 

This time around, I don't have a recipe. I just wanted to give a great big shout out to Omaha Steaks! Scott purchased some crazy awesome combo of about four or five different meats and potatoes for only $40. So, our Sunday Funday consisted of a five ounce filet mignon, with a twice baked potato, and a salad on the side. 

If you are ever in a lazy mood, and you find yourself wondering what's for dinner, I highly suggest going to your local Omaha Steaks and picking something up...It's definitely worth it! That filet was possibly one of the juiciest and most tender I've ever had. There are plenty of summer deals going on right now, so take advantage of it! 

You're welcome. 

What's your favorite cut of steak? Why?

The hamburger's healthy, delicious cousin...the turkey burger!

So, today is Flag Day, and what is more American than a hamburger? Sometimes we can feel a little guilty after finishing a big, greasy burger with all the fixings though. I found a healthier alternative for your burger craving. My friends, behold the turkey burger! Scott really enjoys turkey burgers, so instead of opting for the pre-made Jennie-O! kind, I suggested that we make our own. I searched FoodNetwork.com to see if any recipes stood out at me, and Sandra Lee's Cajun Turkey Burger caught my eye! The burger/fry combo reminded me of the first meal Scott and I ever made together, so I had to give it a try. You can check out her original recipe via the link, but here is what Scott and I used. 

• 1 lb ground turkey
• 1/2 cup chopped onions
• 1/2 cup green peppers
• 1/4 cup real bacon pieces
• 2 tsp Cajun seasoning
• 1/2 tsp hot sauce
• 1/2 tsp salt
• 2 hamburger rolls
• Lettuce, tomato, onion (optional)

For the sauce:

• creamy parmesan dressing (we didn't have ranch)
• hot sauce

In a small bowl, prepare the sauce by mixing a few spoonfuls of the creamy parmesan dressing and a few dashes of hot sauce. I think we may have added a sprinkling of paprika too. 

For the burger, mix all the ingredients in a large bowl. Separate mixture into four patties. In a

large skillet, on medium-high heat, sear the burgers on both sides. Put a lid on the pan to finish cooking the burger. The steam will help cook the inside. Toast the burger buns, spread some sauce on the buns, and top with whatever you like. The burgers were really good, but Scott and I both agreed that next time, we would saute the onions and peppers before adding them to the meat mixture. 

What's your favorite kind of burger? Do you prefer a certain kind of meat; lamb, beef, pork, turkey? 

Chicken Noodle Soup...with a soda on the side.

Last night's dinner was a far cry from the average typical Thursday. Scott was feeling under the weather and there was absolutely nothing to cook in his house, so I opted for rice and bacon. Let's just say the full affect of adulthood hit me in the face last night. 

Today I decided to make chicken noodle soup, because everyone who has ever been ill has craved it. Scott was at work, so hopefully he will have a nice surprise waiting for him when he arrives home. 

I've never made chicken noodle soup before, so I needed a little guidance. I went to Google, and found a really simple recipe from Tyler Florence, one of my favs on The Food Network. Here is his recipe. The only area my recipe strays from his is in the spice department. Be prepared for a lot of prep work, but it's totally worth it. Here is what you'll need:  

• olive oil
• 1 large white onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled and chopped into 1/2" slices
• 2 celery stalks, cut into 1/2" slices 
• 2 quarts chicken stock (or broth...I don't know the difference)
• 8 oz dried wide egg noodles
• 4 chicken cutlets, cooked and diced into 1" cubes
• sage to taste
• wine and garlic spice to taste
• s & p to taste
• chopped parsley for garnish 

Start by seasoning the chicken with salt and pepper. Cover the bottom of a large soup pot with olive oil, heat to medium heat, and place the chicken in. Cook the chicken through until there is no pink. Then, set the chicken aside on a separate plate. 

Next, add the onions, garlic, carrots, and celery to the pan. Cook down for 5-10 minutes, until the vegetables are transparent but not brown. Add all your spices now. Add the chicken stock and bring to a boil.

Add the egg noodles to the pot and boil for 5 minutes. Simmer for another 5, or until the noodles are tender, and add the chicken pieces back in. Simmer, uncovered, for a few more minutes. Garnish the soup with chopped parsley. Tyler Florence says the soup should take 20 minutes to cook, but it took me between 20 and 30 minutes. Definitely worth all the preparation!

What's your favorite soup to have when you are feeling under the weather? 

Chicken Cutlets turned UP a notch!

Who doesn't love chicken? On Thursday night, a few months back, Scott and I were craving chicken, but we wanted to step out of the box a little bit. I started surfing Pinterest, like I usually do when I need inspiration, and I came across this recipe. Although it is for pork chops, Scott had chicken cutlets in the house, and I knew it would work either way. We decided to give it a try and I am so glad we did!

This recipe was a great way to spruce up your average breaded chicken cutlets. Here is what we used:

• 1 pkg boneless, skinless chicken breasts
• 3 cups Italian bread crumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp garlic powder
• 1 bottle of Ranch dressing

(the recipe also called for a package of dry Italian seasoning, but we didn't have it in the house, and didn't feel like purchasing it. I don't think it really made a difference.)

Mix all the dry ingredients in a large bowl. In a separate plate, pour a layer of Ranch dressing down, and coat the cutlets in the dressing. Now, dunk the cutlets in the bread crumb mixture. (in this case, the Ranch acts as egg wash that would normally be used.) 

The original recipe says that to avoid soggy cutlets, (haha), place them on a wire cooking rack. Turn your oven to 400 degrees and cook the cutlets for 45 minutes. They will come out crispy every time. I know ours did. 

Granted our chicken cutlets did not look like the picture on the website where I got the recipe, they were still delicious and crispy. I'll definitely try them out again, whenever I am feeling sassy. 

Maybe next time I will try the recipe with pork chops. What is your favorite way to prepare chicken? What do you bread your chicken with?

Fend for yourself night

I would just like to start out by saying that I am blogging from my new $800 HP laptop that I purchased all by my damn self! I am so pleased with my purchase, and I can finally blog from the comforts of my own room; more specifically, my bed. Now, my entries will be more frequent, because this is so much more convenient. 

Anyway, for those of you who don't know, I still live at home. This is relevant, because I usually do all of my cooking when I am at Scott's house. Tonight, I was at my parent's house, and neither of them were going to be home until late, so it was up to me to make the evening meal. I took out pork chops earlier today, and had been thinking all day about how I was going to cook them...and then it hit me! 

Yesterday, I was watching Rachel Ray on the Food Network, and she was making this delicious    chicken dish. I didn't have all the ingredients in the house, but I figured I could modify the recipe a little bit, and make it my own. Surely pork would work instead of chicken; and surely I could substitute chicken broth for wine. So, here is how I made tonight's dinner (keep in mind, tonight I cooked for a family of four, so the measurements are larger) :

• 2 pkgs of thinly sliced, boneless pork chops
• 1 small can of chicken broth
• 1 cup flour (seasoned with salt, pepper, Italian seasonings...w/e you have in the house, really)
• 1 green pepper, diced
• 1/2 red pepper, diced
• 1 carrot, diced
• 1 small onion, diced
• 1 clove garlic, minced

1. In a medium sized bowl, season the flour with the spices, and dredge the pork chops in the flour. Shake off any excess flour. 

Not the most appetizing picture, but it was delicious!

2. In a large sauce pan, heat some vegetable oil to medium high heat. You can cook the pork chops all the way through, or just a little under. When all the chops are done, take them out of the pan, and set them aside.

3. In a deep bottom sauce pan, heat more vegetable oil to medium high heat. Throw the onions in first, and sweat them down a little bit before adding the garlic. (Here's a helpful hint: if you throw the garlic in first, it's more likely to burn. The onions will act as a buffer.) Next, throw all the vegetables in. Season them, and cook them down until they are softened. 

4. Add about 3-4 tablespoons of the seasoned flour to the vegetable mixture, and combine it thoroughly. Add in the chicken broth, and stir.

5. Throw the chops back in to the mixture; cook for a few more minutes and you're all done!

This would be great over mashed potatoes or over white or brown rice, but I just had it as is, and made some sides to go along with it. My entire family loved it, and my dad even called me Betty Crocker! I think all hope has been restored to my family that I will eventually be able to feed my future husband and children some day. Tonight was a proud moment for me. 

This Chicken is all dressed up for Date Night!

I am so proud of this recipe that I am about to share with you, because I came up with it all on my own, from the depths of my memory banks. No help from Pinterest or from the Food Network. I wanted to make some thing real special for Scott, and this is what I came up with:

• 1 pkg of chicken cutlets
• 1 red pepper, diced
• 1 zucchini, diced 
• 2 small yellow summer squash, diced
• 2 cups brown rice
• 1 cucumber diced
• 1/4 of a red onion, minced
• 1/2 bottle Italian dressing
• 1/4 cup of sesame dressing

1. Marinate the chicken cutlets in Italian dressing, at least one hour before you plan to cook them. Season with salt, pepper, and Italian seasoning. (My go-tos!)

2. Start cooking the rice according to the package.

3. Dice the cucumber and onion, and marinate them in sesame dressing for at least 30 minutes to an hour.

4. In a large sauce pan, on medium-high heat, saute the pepper, zucchini and squash until they are fork tender. Season with salt, pepper, and Italian seasoning.

5. While you are sauteing the vegetables, put some oil in another large saucepan and heat it to medium-high heat. Cook the chicken through until there is no more pink. 

6. When the rice is done, add it to the mixed vegetables.

You can use the rice vegetable medley as a bed for the chicken. Finally, just place the cucumber onion mixture on top. It will act like a cold, refreshing salsa-like salad on top of the chicken. Scott and I were both extremely pleased with the recipe, and I will definitely add it to my date night recipes. If you need a special meal to wow the one you love, or are trying to impress, feel free to steal this one!

Do you have a special date night meal that you make for your significant other?

You can always make SOMETHING out of NOTHING

Scott and I have officially made the transition from poor college kids to poor adult people, so food shopping every week isn't always in the cards. Sometimes, we have to make do with what's in the house, and sometimes, those turn out to be the best recipes.

Last week, Scott had a plethora of random vegetables in the fridge; along with some chicken breasts, salsa and brown rice. We decided to go south of the border on this one, and make taco-less tacos. 

Two years ago, if you would have asked me to cook without a recipe...forget it! Cooking in general was out of the question. Now, Scott and I are cooking together and creating recipes like real chefs. If I can do it, you surely can! Here is what you'll need to make our taco-less tacos:

• 4 chicken breasts
• 1/2 cup salsa
• s/p to taste
• Italian seasoning to taste
• hot sauce
• 1/2 cup mushrooms
• 1/2 of an onion
• 1/2 of a jalapeno
• 1/2 of a red paper
• 1 cup brown rice
• chili powder
• red pepper flake
• onion powder
• garlic powder
• sour cream
• cheddar cheese

So that looks like a lot, but trust me, it's mainly spices that Scott just had laying around the house. Here are the easy steps:

1. Start cooking the brown rice. I know the kind we use takes about 45-50 minutes.Season the cooking water with chili powder, red pepper flake, onion and garlic powder.  Meanwhile, cut the chicken breast into about 1/2 inch diagonal strips. Season the chicken with salt, pepper, and Italian seasoning. (those are always my three go-to spices). 

2. In a sauce pan, set to medium high heat, get some oil going, and throw in the chicken. In another sauce pan, also set to medium high heat, thrown in all the vegetables and start sweating them down. (yes, vegetables sweat too). Season with s&p, and Italian seasoning. 

3. When the chicken is cooked through and there is no more pink, add the salsa and reduce it down for about 5 minutes, and then you're done!

4. Now you can use the rice as a bed for the chicken. Place the veggies on top of the chicken, and garnish with your favorite hot sauce, sour cream and cheddar cheese. You don't have to add all that, but that is what Scott and I like on our tacos. Make this recipe your own, and just have fun with it!

What toppings do you like to put on your taco? 

The Perfect Party Plate

I came across this recipe pretty much by accident. It was Valentine's Day, and I wanted to surprise Scott with a simple appetizer before we decided to make dinner for each other, later that evening. I was perusing through Pinterest, as I usually do when I'm looking for inspiration, when I came across this little gem. I read over the recipe and thought that I could simplify it so basically anyone could prepare it with little ingredients, and very little effort. 

If I ever throw a dinner party, or a trendy tapas party, I'm totally breaking out this recipe! For my version of the recipe, here is what you'll need:

• 28 Ritz crackers (I used the wheat, generic Publix brand)
• 1 small tub of chive flavored cream cheese
• 4 or 5 slices of cooked ham
• 4 or 5 slices of roasted red peppers, chopped (I used Mancini's brand that come in a jar)
• parsley

1. Lay the Ritz crackers out on a cutting board, platter, or on whatever surface you are going to present them on. 

2. Spread a dime-sized dollop of cream cheese over the unsalted side of the cracker.

3. Cut up the thin sliced, deli ham into squares, or you can just tear it into pieces like I did. (it was much easier that way, and it looked more rustic). Place ham on top of cream cheese.

4. Cut up the roasted red peppers into squares, so they fit nicely on top of the ham.

5. Sprinkle each cracker with some parsley for garnish, and Voila! There you have it.

It's really as simple as that. It was the perfect party snack, and Scott gobbled them up. I was really surprised how tasty they were for such a small bite. 

What is your favorite appetizer or tapas plate to entertain with?

Stuffed Peppers...Just like Momma used to make!

This recipe is one of my favorites, because Scott and I were totally spontaneous and did not, I repeat, DID NOT use a recipe. I come from an Italian background, and growing up, my mother made stuffed peppers from time to time. The recipe was always in my family, so I admit, I was a little scared when Scott asked me if we could make them on our own. I didn't want to disgrace this Italian tradition, and I was thoroughly convinced that they would not come out as delicious as my mother's. So, I did some research on Food Network's website, and away I went!

Scott and I made totally different peppers, but the experience was very interactive, creative and fun. For the life of me, I can't remember what he put in his peppers, but I will do my best to recollect my thoughts from several Thursdays back for what I put in mine. (It was probably a silly idea to not write down the recipe.) Scott went the Asian route on his peppers, but I stuck to my Italian roots, and here is what you will need:

• 2 green bell peppers
• 1/2 package of ground turkey
• 1 small can of tomato sauce
• 1 zucchini, chopped 
• 1/4 cup of shitake mushrooms
• 1/4 cup onion, chopped
• a couple dashes of worcestershire sauce
• a handful of mozzarella cheese
• 1/2 cup rice
• s/p to taste

1. Boil the rice according to the package.

2. In a large saucepan, on medium high heat, cook meat until there is no pink left. Add in all the vegetables, the tomato sauce, seasoning and cheese. Cook until the vegetables have softened. Add in rice when it's finished.

3. While you are cooking the mixture, cut the tops off the peppers and take out all the insides. Boil the peppers for two minutes so they soften slightly. 

4. Take the peppers out of the water with tongs. Pour the meat and vegetable mixture into each pepper, but be careful handling the peppers, because they will be hot. 

5. Sprinkle some more mozzarella cheese over each pepper and bake at 350 for 25 minutes. If you have any left over sauce, save it for another occasion, or baste it over the peppers. 

I was really surprised as to how well these peppers came out...and not to mention, quite proud! My mom puts ground beef in her recipe, but I gave turkey a shot. What do you stuff your peppers with? Do you have a traditional recipe that has been passed down in your family?

Wok Seared Wild Salmon with Asparagus and Mushrooms

It's been quite some time since I've documented my culinary adventures, and there are still so many to catch up on! It's been a busy time for me, and having a busted lap top doesn't help too much either. I've graduated from college since my last post, and my job has been keeping me quite busy. I vowed to stay current with this Blog though, and I won't let you down friends!

As I mentioned, there are many recipes that need to be transcribed on to this Blog, but I really want to post my latest replication from the Thursday night that just passed. My mom just received a Weight Watchers book from a friend, and I found a very enticing salmon stir fry recipe that I wanted to give a go ahead. I was so pleased with the Mongolian beef that I tried out a few months ago, that I figured I could conquer this recipe too! I changed a few things from the Weight Watchers recipe, so here is what you will need:

• 2 tbsp red wine vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp flour
• 1 pound wild salmon ( I used farmed)
• 1/8 tsp salt
• 2 tsp veg oil
• 1 pound trimmed, cut asparagus
• 1/4 cup mushrooms
• 2 tsp minced, peeled, fresh ginger
• 1 cup, cooked brown rice

1. Prepare the rice according to the package. This will take the longest time. While you start the rice, prepare and cut the asparagus into 2 inch cuts. Also rinse and cut the salmon into 1 inch cubes.

2. Whisk together vinegar, soy sauce, honey and flour in a bowl until smooth. (I also added a spoonful of Ken's Sesame Dressing here as well).

3. Heat wok over high heat. Add the oil and the salmon. Cook for 3 minutes. (Be careful because the oil is very hot and will splash!) Once salmon is cooked, transfer to a plate, and add the ginger, mushrooms and asparagus.

4. Place the salmon back in the wok. Add the vinegar mixture, and stir for an extra minute until the sauce is thick. 

This recipe is so easy a caveman can do it! I was so pleased with the way it came out, and Scott couldn't get enough. Try it out, and I hope you enjoy it as much as we did! 

What is your favorite protein to cook a stir fry with?