Stuffed Peppers

I recently found a recipe for Unstuffed Bell Pepper Bake that I thoroughly enjoy and have made it several times in the last month. That recipe can be found here. Only change I made was used cooked brown rice. I liked this dinner so much, I wanted to make a real stuffed pepper. I made it vegetarian and my family DID NOT EVEN NOTICE!!!! After I told Israel, he felt cheated, but said he really liked it. In the future, he requested I add some cooked ground beef or shredded chicken, so feel free to do so when you make these. Trust me...you're gonna love them meatless or not!

1 cup canned pinto, black or red beans, drained and rinsed
1 cup cooked brown rice or quinoa (you can buy a 60 second microwaveable cup)
3/4 cup frozen corn
1 medium tomato diced
1 zucchini, diced small
1 yellow squash, diced small
1 clove garlic, minced
1/2 cup packed cilantro leaves, chopped
1/2 tsp onion powder
1/2 tsp Chile powder
1 tsp salt
1/2 tsp pepper
1 tsp olive oil
4 bell peppers any color or poblano peppers, seeded and cut in half
1 1/2 cups grated Monterrey jack, cheddar or Colby jack cheese
cooking spray

1. Preheat oven to 375. In a large bowl, mix all ingredients together except the peppers and cheese. This stuffing can be made a day in advance, covered and kept refrigerated.
2. Spray a large roasting pan or 9x13 with cooking spray. Mound a generous 1/2 cup stuffing mixture into each pepper half and place in roasting pan. Whatever is left over, just divide among the pepper cups.
3. Cover with foil and bake 50 minutes. Uncover and top with cheese. Bake an additional 10-15 minutes until cheese is bubbly.

this recipe was inspired by one I found in Clean Eating magazine

Asian meatballs over sesame soy noodles

Last week, I created a recipe for my good friend Lindsey Lett over at
http://www.ovenlesschef.blogspot.com/
Here is my recipe I created for her followers and wanted to share with mine :)

Meatballs

Now that I've had the blog up and running 3 whole months, I have people stop and ask me about something specific they want recipes for. Well, I have 2 kids and can barely remember things from yesterday, so I now have a blog memo in my phone where I have a running list of said things. Currently on there are meatballs, how to make a balsalmic glaze and ways to use it, and braised shortribs. Since I haven't put up a post this week (hey, remember I have 2 kids!) I thought I'd take a look and tackle the first one. The others will be coming soon :)

Kristen's Meatballs
1 small onion or half of a large one, diced very small or put in the food processor
3 garlic cloves, minced or put in the food processor
1 egg
1/4 cup dried bread crumbs or 1 slice bread diced very small
3 T ketchup
1/3 cup chopped fresh Italian parsley or 1 Tbs dried parsley
1/2 cup grated parmesan
1 tsp salt
1/4 tsp pepper
1 lb ground turkey, beef or Italian sausage
3 T olive oil

In a large bowl combine the onion, garlic, egg, bread crumbs, ketchup, parsley, parmesan, salt and pepper. Stir. Mix in the meat of choice. Shape into 1 1/2 inch or so meatballs.
Place on a large rimmed baking sheet sprayed and drizzled with the evoo. Bake at 375 for 15 minutes or until cooked through.

A few notes-
If I use turkey, I buy 93/7 to make these. I have never tried with 99/1 turkey before, but they would be firmer for sure.
With beef, I like to use 90/10 or 93/7.
I have used half beef, half sausage before with great results. It's hard to buy only half a pound of them though, so I just doubled the recipe. I have used bulk sausage and fresh Italian sausage, but removed the casings.
You can double/triple the recipe and freeze them as is or in a sauce. To reheat, I would simmer them in the sauce 10 minutes.
To make clean up a snap, cover the baking sheet with foil so you can just roll up and toss when finished.

Mini Lattice Pies by guest blogger Lindsey Lett

Hi Grab a Fork friends. My name is Lindsey and I am a stay home mom with a love for food. Unlike Kristen, I am not a chef and take no claim to having expertise in the kitchen... only lots of practice and an honest taste tester panel, my family! :) I currently live in South Korea where I have learned to get extremely creative with techniques and ingredients since a lot of Texas "staples" are not available. I also lived without an oven for a year and in turn, shared my food successes via a blog entitle Ovenless Chef. (It was one of the only names I could think of that was still available, so not to falsely advertise with the chef bit, but I am hopeful to take some culinary classes in the future!)

Okay, enough about me, let's move on to what is important... PIE!

I am a lover of pie. If given the choice between pie and cake, pie wins, forks down, every time! My favorite is rhubarb pie, but since I can't get that here, apple won out this time! Now... if you love pie, then you know that crust to filling ratio is crucial. Hence the mini lattice pies. Plenty of crust and just the right amount of filling... plus, portion control (if you are into that sort of thing). All you need are two pie crusts (pre-made or homemade), your choice of pie filling (canned if in a pinch), and a muffin pan. I'll share my recipe with you to get you inspired, but if you have a favorite crust recipe or filling, by all means use those! 

For the double crust:

1 C shortening, butter flavor or original

3 C flour

1 tsp salt

1 tsp sugar

1 C ice cold water (I float a few ice cubes in mine for about 5 minutes before use)

1. Mix dry ingredients together.

2. Cut in the shortening using a pasty blender or sturdy fork... I also tend to use the end of my whisk after cutting the shortening into small cubes.

3. Slowly add water and mix until you get a firm dough.

4. Cut in two equal portions and roll gently on floured wax paper or parchment paper (this helps get it off the counter easier!). (They don't have to be circles since you will be cutting shapes from the sheets)

5. You can make your dough ahead of time and freeze up to three months (in seran wrap and ziplock) or keep in the fridge up to three days.

For the filling:

1/2 C butter

3 T flour

1 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 C water

1/2 C white sugar

1/2 C packed brown sugar

8 apples- cored and sliced... peeled if you prefer, but I like the peel on. (bear in mind you need smaller pieces for the mini pies)

1. Preheat oven to 425 degrees F (220 C).

2. Using a cup or biscuit cutter that is larger than the muffin cup on you pan by about 3/4 an inch on each side ( so about 1 1/2 inches more in diameter), cut 12 circles from rolled dough... I used a small salsa type bowl for this. Then press the dough into the muffin pan. 

3. Poke each crust a couple times with a fork to keep from bubbling up when baking and pre-bake in oven for about 8-10 minutes. 

4. Cut the rest of pie crust dough into strips about 1/2 inch in width and just slightly longer than diameter of muffin tins. Set aside.

5. Meanwhile, melt butter in saucepan. Stir in flour to form paste.

6. Add water, sugar, brown sugar, cinnamon,  and nutmeg and bring to boil. Then reduce to low simmer and add vanilla. Stir occasionally. 

7. Remove crusts from oven and fill with apples... mounded just slightly. 

8. Pour warm filling over apples to just below rim of crust.

9. Using four strips of dough, weave lattice design on top of each pie and place in oven. 

10. Bake 15 minutes in pre-heated oven (set timer or you will forget like me!), then reduce to 350 degrees F (175 C) and continue to bake for 30-35 minutes. If crusts begin to brown, simply cover with aluminum foil and continue baking. 

Enjoy with a scoop of ice cream! 

These are great for entertaining and you can make ahead and freeze them! (They work best if you freeze them just after assembly. Once they are frozen, you can remove them from muffin tin and store in air tight ziplock. Then simply remove from freezer about an hour before you are ready to bake them and place them back in the muffin tin and bake as directed above.) 

If you happen to be oven-less or just need some quick oven-less desserts in that summer heat, head over to ovenlesschef.blogspot.com for some no-bake and stove-top options! You could even make the above into fried pies! :) 

And thanks, Kristen, for letting me impose on your blog... it's an honor! :) 

Happy Appetizing

I am way past due on a blog post, so I have a ton of appetizer recipes to share. A friend from high school just asked for appetizer ideas for a wine night she was having and since I already typed these up for her in an email, I decided why not post for GrabaFork. I hope you enjoy these appetizers because who doesn't like a good appetizer?

Artichoke Dip  Serves: 6

2 (14oz) cans artichoke hearts, drained

1 cup Hellmann’s Real Mayonnaise

1 cup freshly grated Parmesan cheese

3 cloves garlic, minced

Dash Tabasco pepper sauce

Chop the artichokes and mix with remaining ingredients. Bake at 350 until hot and bubbly 30-45 minutes. I prefer to mix this together and let sit overnight in fridge. Bake before serving. I serve this with pita chips or baked baguette slices.

Blue Cheese and Date Cream Cheese Spread  Serves: 10-12

3 (8oz) pkg cream cheese

4 oz blue cheese

2 cups sharp cheddar cheese, grated

1 (8oz) pkg dates, chopped

1 cup pecans, toasted

Preheat oven to 300 and toast pecans 3-4 minutes. Mix cream cheese, blue cheese, cheddar cheese and chopped dates together. You may make this as a spread or make into one large or 2 small cheese balls, roll in pecans, otherwise sprinkle nuts on top for spread. This can be made 2 days ahead. Do not roll in nuts or sprinkle on top until the day you are serving. I’ve served this with water crackers and the honey Wheatables crackers. I personally am not a huge fan of blue cheese, but the flavor combos here are really good-creamy, crunchy, salty and sweet J If you make this into 2 cheese balls, you could wrap one well and freeze for a future get-together, since you only need a serving for 5-6.

Tomato and Goat Cheese Tarts

Click the link above for the recipe. My cousin has made these, but she used a 3 inch circle so the recipe made 8 tartlets instead of 4 tarts. They were very yummy and great for a wine night we had. You can get puff pastry dough in the freezer section.

Naan Veggie Pizzas

Click the link above for the recipe. Obviously, you don’t have to get whole foods brand of these ingredients, but the idea is yummy! You don’t have to grill them either. Saute the chopped veggies in a skillet then bake the pizzas maybe 10 minutes. Instead of eggplant, I would use mushrooms probably instead; very tasty.

Another Naan Veggie Pizza

Very easy.

Patrizio’s Bruschetta (from the North Texas Restaurant) Serves: 6-8

1 loaf baguette

2 garlic cloves, chopped

½ cup olive oil

½ cup butter (1 stick)

3 tomatoes, chopped

6 garlic cloves, chopped

½ cup chopped fresh basil

Salt and pepper to taste

½ cup grated Parmesan cheese

Slice the bread diagonally into 1 inch slices. Sauté 2 garlic cloves in 1 Tablespoon of the olive oil in a small skillet. Add the butter and heat until butter melts.  Spread on the bread slices and place on a cookie sheet.

Combine the tomatoes, 6 garlic cloves, basil and remaining olive oil in a large bowl and mix well. Season with salt and pepper.

Broil the bread slices for 4 minutes or until light brown. WATCH CLOSELY. Remove from the broiler and adjust oven to 400 degrees. Top the bread slices with the tomato mixtures and sprinkle with Parmesan cheese. Bake for 5 minutes.

Hot Crab Dip Serves: 6-8

1 (6oz) can crab meat

8 oz cream cheese

2 Tbs Hellmann’s mayonnaise

2 dashes lemon juice

¼ onion, chopped

½ cup chopped fresh Italian or flat-leaf parsley

1 (2oz) package sliced almonds, toasted*

Paprika, to sprinkle on top

Lemon wedges

Combine the crab meat with the cream cheese, mayonnaise, lemon juice and onion in a bowl and mix well. Spoon into a 6x6 or similar baking dish. Bake at 350 for 15 minutes. Top with parsley and almonds. Garnish with paprika and lemon wedges on the side. Serve hot with crackers.

*an easy way to toast any kind of nut, is to put them on a large plate and microwave in 2 minute increments, stirring after each 2 minutes until browned.

Baked Brie with Brown Sugar and Almonds  Serves: 8-10

1 (8oz) round of Brie Cheese

½ cup sliced almonds

¼ cup brown sugar

Cut off and discard the top rind of the cheese. Place the cheese cut side up in a heat-proof serving dish. Mix the almonds and brown sugar in a bowl and sprinkle on top of the cheese. Bake at 400 degrees for 12 minutes. Serve with toasted baguette slices, sliced apples or crackers. Variation-you could also use 3 Tablespoons raspberry jam instead of the brown sugar. Spread the jam on the cheese and top with the almonds before baking.

Pesto Baked Brie with Sun-dried tomatoes Serves: 8-10

1 (8oz) round of Brie Cheese

1/3 cup prepared or homemade pesto

1/3 cup chopped sun-dried tomatoes

Cut off and discard the top rind of cheese. Place the cheese cut side up in a heat-proof serving dish. Spoon on the pesto and top with the sun-dried tomatoes. Bake at 400 degrees for 8-12 minutes. Serve with toasted baguette slices, pita chips or crackers.

Happy Appetizing!! ;)

Kristen

Chocolate Cupcakes with a Caramel Frosting

In cooking, it is fairly easy to decrease fat and calories by using reduced fat dairy ingredients, decreasing oil or butter amounts, and choosing leaner cuts of meat or poultry. With baking however, its all about science, chemistry and equations. One ingredient is off, and you end up with either a doughy mess or a dry, hard block. In baking, there is a purpose to every ingredient. Here is a low-fat version of a cupcake. It miraculously stays moist and chocolaty without losing any flavor. You could also bake this in a greased
9x13 or 2- 9 inch cake pans for 25-30 minutes.

For the Cupcakes:

1 1/2 cups water

3/4 cup unsweetened cocoa

1 1/2 cups granulated sugar

6 tablespoons butter, softened

1 teaspoon vanilla extract

2 large eggs

1 2/3 cups all-purpose flour (7 1/2 ounces)

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

For the Frosting:

2 tablespoons butter

1/4 cup packed dark brown sugar (for a richer caramel flavor, use dark not light)

2 to 3 tablespoons fat-free or regular milk

2 teaspoons vanilla extract

2 cups sifted powdered sugar

1. Preheat oven to 350°. Spray a muffin pan or paper liners lightly.
2. Combine water and cocoa in a small saucepan. Bring to a boil, stirring well with a whisk and then remove from heat. Cool slightly.
3. Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
4. Divide batter into prepared muffin or cupcake liners. You will fill each liner about 2/3 cull. Bake at 350° for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
5. To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
6. Spread the frosting on each cupcake. It will be about 1 1/2 tablespoons of frosting per cupcake.