I went to the Chi Omega semi-formal last night. It was pretty fun, besides having 12 beers taken away from me, so the result was being sober. Life has been entertaining to say the least. Staying out of drama is extremely hard, but so far has been avoided. Today I made stuffed peppers because a friend asked for a recipe, here is the result:
He asked that I make stuffed peppers. I’ve never made a stuffed anything in my life. I brainstormed for about 10 minutes then went to the grocery and got what I wanted. This ended up being a chicken stuffed pepper, but I originally wanted octopus, but couldn’t find it. I made this with 2 different peppers to see which tasted better. I liked the bell pepper better due to it being a bit sweeter.
This was created today by me from scratch, writing it down as I went, so sorry if it’s a bit rough.
Ingredients:
2 Green Bell Peppers or Cubanelle Peppers
2 cups low-sodium, fat free chicken broth
1 cup organic brown rice
1 shallot, minced
2 tablespoons extra virgin olive oil
2 tablespoons sundried tomatoes, chopped
1 large chicken breast
1 teaspoon hot sauce
1 green onion, diced
1 teaspoon garlic salt or powder
Fresh ground pepper
Dash of chili pepper
13×9 baking dish
Preheat your oven to 400F. Bring the chicken broth to boil in a small pot, once boiling add 1 cup of rice and reduce heat to a simmer, then cover the pot, stirring occasionally. Simmer this for around 20-25 minutes, rice will not be cooked through. Remove from the pot, drain the rice over the baking dish so all liquid goes into the dish, and set aside.
Cut your peppers open, remove the seeds and insides, keeping the top. In a sauce pan, sautee the shallots in a tablespoon of olive oil on medium. Cook for 10 minutes total. At 3 minutes left add the tomatoes. At one minute left add the green onion. Remove from heat and put into a small bowl.
Once rice has cooled, combine rice, vegetables, chili powder, hot sauce, garlic salt, and pepper in the bowl.
Grill the chicken breast on your grill, and while doing so, grill both peppers for about 10 minutes total, turning every few minutes. Shred chicken and mix it in the bowl as well. Stuff peppers and place in the baking dish with the chicken broth. Cook @ 400F for 30 minutes. Enjoy.
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I’m all about creating recipes that are healthy, finding ways to cut down on calories, fats, etc. This recipe, to a surprise, uses no cream at all. In fact I actually used low fat milk instead of whole milk and it still came out fine.
Ingredients:
2 strips of bacon
1.5 cups diced yellow onion
6 regular sized russet potatoes
2+ cups of low fat (whole if you like that) milk (will be explained)
1 6.5 oz canned clams (non-drained)
Salt and Pepper
Chopped fresh parsley (for garnish)
Low-Fat Shredded cheese (for garnish)
Hot Sauce to taste
In a sauce pot, cook the bacon fully. Remove the actual bacon (and enjoy lol), and add the onion to the pot. Sweat the onion until they are semi translucent and tender. Add the potatoes and then add enough milk to just barely cover the potatoes (usually around 2 cups). Bring all contents to a boil and simmer until the potatoes are soft. Taste and add pepper only (no salt yet).
After potatoes become soft, mash (preferably with an electric hand stick blender) potatoes to come up with the desired consistency of your soup. This actually works, I didn’t think it would, but it works fine. I mash about 1/2 the total potatoes, leaving chunks. Add the clams and juice to the pot and simmer for a minute or so. Taste and then season with more pepper and salt. The liquid for the clams is very salty, this is why I don’t season salt until the end. This is also when I add my hot sauce. Garnish with parsley and maybe some low-fat cheese if you want. Serve and enjoy.
Note: You can also do this with fresh clams and it would be much better, but more work. What you want to do is steam the clams in the juice that the canned clams came in (so you’d have double the clams total) and then add the juice after using it to steam. Dice your fresh clams before adding.
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I went to my cousin’s wedding reception this last weekend. This was my third wedding / reception I’ve attended. The actual wedding was a couple weeks ago in the Virgin Islands so not many people were able to go. Overall, the weekend consisted of seeing my family… and drinking. I am pretty sure in that one weekend I drank as much as I normally would for an entire month. Starting the weekend, right off the plane, in Bloomington, IN we went to 5 different bars in the night. Their drinks are about 40 ounces and are usually some kind of long island or other mixed drink with thousands of calories lol.
I made some clam chowder the other night, but I haven’t made a post about it yet, that will probably come later. TShirtReview is also being updated on a regular basis in an effort to increase traffic. Any promotion is appreciated, even down to just leaving it in your AIM away message.
Today for lunch I made this (planned on making it for dinner but got hungry lol) and let me tell you, this is AMAZINGLY good.
Fishstick Ingredients:
1 cup white flour
1 teaspoon salt
1 teaspoon pepper
2 egg whites
1/2 cup seasoned bread crumbs (Italian preferred)
1/2 cup fresh shredded Parmesan cheese
9 oz center cut salmon with skin removed
Dip Ingredients:
1/3 cup plain lowfat or fat free yogurt
1/3 cup reduced fat mayo
Handful of chopped parsley
1 tablespoon Dijon mustard
Cut the fish into 1/2 inch pieces lengthwise. Dip into the flour giving a very light coat, dust off excess flour. Dip into the egg wash then into the bread crumbs. Place on a 13×9 greased baking sheet
Drizzle with olive oil (not a lot)
Bake @ 425F for 15-20 minutes (I do 18 minutes)
For sauce you just simply chop the parsley fine and mix all four ingredients together.
Dip fish sticks into sauce and profit.
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I’ve been cooking a TON lately. I’ll post some of the recipes here.
This is a nice, and easy recipe I made last night, taken from the food network then modified to my standards since I 1) don’t cook for 4, 2) don’t have every ingredient ever available to me.
2 tablespoon olive oil
3/4 cup chopped shallots (or onions)
1 cup shredded Monterey Jack
1/3 cup mayonnaise
2 teaspoon hot pepper sauce (Whatever brand you like)
1 teaspoon House Seasoning, recipe follows
2 grouper fillets, about 8 ounces each
1 lemon, halved or 2 tablespoons of lemon juice
Few dashes of Cayenne Pepper and Smoked Paprika
3 tablespoons of butter
In a small skillet, add 1 tablespoon butter or oil over medium heat. Add shallots and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.
To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning. Mix well and set aside. Grease a 13 by 9 by 2-inch baking dish. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with cayenne pepper and paprika. Top fish with slices of butter. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture. Return to the oven and bake until cheese melts, about 8 to 10 minutes. These times work for 1 inch fillets, if yours are thicker, you’ll want to cook longer on the FIRST time.
House Seasoning:
1 cup sea salt
1/4 cup black pepper
1/4 cup garlic powder
For the scallops I just took 4 of them and the same skillet I cooked the shallots in. I heated it to medium high heat, added a tablespoon of olive oil and a teaspoon of garlic. I then cooked them for 3 minutes per side.
For the red potatoes just simply slice them the same, add olive oil + seasoning, put in a baking dish for 1 hour at 350 (which works great with this recipe, since the fish is cooked at 350.
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