Archive for Side Dishes

Tastebuds Love Stuffed Bell Peppers

Yummy Stuffed Bell Pepper

Stuffed Bell Peppers are delicious and easy to fix

There’s just something about ’em … taste buds love Stuffed Bell Peppers. I’m not sure if it’s their delicious taste, their appearance or just the fact they’re not that complicated to prepare.

Either way, Stuffed Bell Peppers can serve as a side dish or as the main meal. That makes them double handy.

I cut the tops off of 3 bell peppers and removed the excess membrane and ribs.  Be sure to put the bell pepper in a pan of water to parboil before making stuffed peppers otherwise the pepper will still be a bit crisp and not easily cut with a fork. Make sure the peppers are covered by water and boil for 5 minutes, drain and set aside.

Stuffing bell pepper - The Surprised Gourmet

Tasty filling goes into the bell pepper

I took the bell pepper  tops and minced finely. I put my skillet on medium heat, added 2 tablespoons of Canola oil and added ¾ cup minced bell pepper and sauté for 3 minutes. Next I added ¼ cup minced onions and 1 tablespoon dried parsley and sautéed another 2 minutes. Last I added 1 tablespoon minced garlic and sautéed for about 30 seconds more. You have to be sure to keep stirring this so you don’t let it burn, especially when the garlic is added. I turned off heat.

I added 1 can (14.5 ounces, about 1 ½ cups) petit diced tomatoes to the mixture. I didn’t drain the tomatoes because the rice I’ll add soon will absorb the extra liquid. I turned the skillet on to simmer.

Next I added ½ tablespoon of fresh homemade dried oregano (you can use bought dried herbs) and ½ tablespoon of fresh homemade dried basil to the mix. I continued to stir and let the mixture simmer. I added 1 ½ cups of cooked rice (I used instant rice). The rice marries with all the flavors and absorb the liquids. Next I added 1 ½ teaspoons fresh ground kosher salt, a ¼ teaspoon fresh ground black pepper and 2 cups cooked ground pork.

The cooked ground pork was 4 leftover cooked boneless pork chops that I sliced and put into the food processor. I used 2 cups of the pork for the stuffing and still had another 2 cups left to use in another dish later.

I continued to stir as the mixture simmered for about 7 to 10 more minutes.

Stuffed Bell Peppers

Stuffed Bell Peppers ready for the oven

Removing the mixture from the stove, I placed it in a large bowl. Even though this is a stuffing mixture I concocted for the stuffed bell peppers, you could stop at this stage (add the cheese, if desired) and eat it as it is. It would go good on a bed of spinach. Just don’t add the eggs if you’re not going to cook it any further.

I added ½ cup Kraft shredded mild cheddar cheese and 2 large eggs (beaten) into the mixture. Once the mixture was blended thoroughly, I spooned it into the bell peppers. There was enough stuffing for 4 large bell peppers. I placed the peppers in casserole dish and baked them for 45 minutes in a pre-heated 350 degree oven.

These aromatic Stuffed Bell Peppers are delicious and easy to prepare. The stuffing is moist and flavorful.

Thanks for visiting today. If you decide to try this recipe, be sure to stop back by and let me know how it turned out or if you post it online just tag it with #thesurprisedgourmet. I’d sure like to know how it turned out.

Cucina Felice!

Stuffed Bell Peppers

Prep time: 

Cook time: 

Total time: 

Serves: 4 servings

Stuffed Bell Peppers make a delicious side dish or a savory main meal.
Ingredients
  • 3 Bell Peppers
  • 2 Tablespoons Canola oil
  • ¾ Cup minced bell pepper
  • ¼ Cup minced onion
  • 1 Tablespoon dried parsley
  • 1 Tablespoon minced garlic
  • 1 can (14.5 ounces) petit diced tomatoes
  • ½ Tablespoon dried oregano
  • ½ Tablespoon dried basil
  • 1 ½ Cups cooked rice
  • 1 ½ Teaspoons fresh ground kosher salt
  • ¼ Teaspoon fresh ground black pepper
  • 2 Cups ground pork
  • ½ Cup shredded mild cheddar cheese
  • 2 Large eggs, beaten
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Cut tops off the 3 bell peppers and remove the excess membrane and ribs. Put the bell pepper in a pan of water making sure the peppers are covered by water. Boil for 5 minutes, drain and set aside.
  3. Take the tops of the peppers and mince finely. Turn skillet on medium heat, add 2 tablespoons of Canola oil. Put in ¾ cup minced bell pepper and sauté for 3 minutes, add ¼ cup minced onions and 1 tablespoon dried parsley sauté another 2 minutes and add 1 tablespoon minced garlic sauté for about 30 seconds more. Be sure to keep stirring this so you don’t let it burn, especially when the garlic is added. Turn off heat.
  4. Add 1 can (14.5 ounces, about 1 ½ cups) petit diced tomatoes to the mixture. Don’t drain the tomatoes. Now turn the skillet on to simmer.
  5. Add ½ tablespoon of dried oregano and ½ tablespoon of dried basil to the mix. Continue to stir and let simmer. Add 1 ½ cup of cooked rice (can use instant, regular or steamed rice). The rice marries with all the flavors and absorbs the liquids. Add 1 ½ teaspoons fresh ground kosher salt and a ¼ teaspoon fresh ground black pepper. Add 2 cups cooked ground pork.* Continue to stir as the mixture simmers for about 7 to 10 more minutes. **
  6. Remove mixture from pan, put in large bowl. Add ½ cup Kraft shredded mild cheddar cheese and 2 beaten large eggs into the mixture. Once the mixture is blended thoroughly, spoon into the bell peppers. Should stuff about 4 large bell peppers. Place in casserole dish and bake 45 minutes in preheated 350 degree oven.
  7. *Ground pork can be made from 4 cooked boneless pork chops that have been sliced and put into the food processor. There will be more than 2 cups of the ground pork after placed in the food processor.
  8. **Even though this is a stuffing mixture concocted for the stuffed bell peppers, you could stop at this stage before you add the eggs and eat it as it is. It would go good on a bed of spinach.

 

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Homemade Potato Salad

Homemade Potato Salad - The Surprised Gourmet

Homemade Potato Salad is a ‘must’ for most family gatherings.

Nothing says summer outings quite like a big bowl of delicious Homemade Potato Salad. Even with the cooler temperatures on the horizon, this tasty dish adds to any gathering.

Potato salad is a staple of most any outdoor gathering, family get-together or social event. Because of that, you’ll find more ways to make potato salad than you could make in a year’s time. Some recipes are very basic and simple, while others are more complex and take a little more time to prepare.

My recipe is a simple one I’ve adapted over the years. I think it’s the way I put it together that is a bit different than most potato salads you come across in the South. I don’t put all my ingredients together and mix them. Using all the ingredients except the potatoes, I make a dressing that I pour over the potatoes and fold in.

I start by peeling 5 medium Russet potatoes then slice and cut into cubes about 3/4 of an inch. I rinse these in cold water several times before putting them on the stove to cook on high. When they come to a boil, I cook them for about 6 to 7 minutes. You want them done, but not falling apart.

While the potatoes cook, I dice up 1/2 cup of onions and 1/2 cup of celery. I put 3 large eggs on to boil. Taking 2 large Roma tomatoes, I quarter them length-wise and seed them and cut them across into 1/4 inch slices.

Bowl of Potato Salad - The Surprised Gourmet

Homemade Potato Salad goes with outdoor fun

I mix the onions, celery, and tomatoes with 1 tablespoon of Dijon mustard, 1 teaspoon of celery seed, 1 1/2 tablespoons of dried parsley, 3/4 cup of mayonnaise, and 1 1/4 cup of sweet pickle relish for a tasty dressing. I dice 2 of the hard boiled eggs and add that to the dressing mixture. I slice the other egg and use it for a garnish on top of the potato salad.

When the potatoes are done, I drain them and let them stand for a few minutes to cool off. Next place the potatoes in a bowl and pour the dressing mixture over them. Stir the dressing and potatoes together gently. You don’t want to break the potatoes apart otherwise it will turn into a dish more like mashed potatoes rather than potato salad.

Potato Salad - The Surprised Gourmet

Homemade Potato Salad is a tasty meal on its own

Place the egg slices over the top of the potato salad and then sprinkle with paprika, if desired.

This savory dish makes a great addition to any meal (indoors or out), as well as being a tasty course all on its own.

Thanks for dropping in today. Does your family have a favorite potato salad recipe? Is potato salad one of those dishes that is a ‘must’ at every family get-together? I hope you’ll try this recipe and come back to let me know how it turned out for you or just tag it #thesurprisedgourmet if you post about it. I’d love to know how it goes.

Cucina Felice!

Homemade Potato Salad

Prep time: 

Cook time: 

Total time: 

Serves: 6-8

This tasty Homemade Potato Salad is a 'must' for all your family gatherings.
Ingredients
  • 5 Medium Russet potatoes, peeled and cubed
  • 3 Large eggs
  • ½ Cup diced onion
  • ½ Cup diced celery
  • 1¼ Cup sweet pickle relish
  • ¾ Cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Teaspoon celery seed
  • 1½ Tablespoons dried parsley
  • 2 Large Roma tomatoes, quartered and sliced
  • Paprika (if desired)
Instructions
  1. Start by peeling 5 medium Russet potatoes then slice and cut into cubes about ¾ of an inch. Rinse these in cold water several times before putting them on the stove to cook on high. When they come to a boil, cook them for about 6 to 7 minutes. You want them done, but not falling apart.
  2. While the potatoes cook, dice up ½ cup of onions and ½ cup of celery. Put 3 large eggs on to boil. Taking 2 large Roma tomatoes, quarter them length-wise and then seed and cut them crosswise into ¼ inch slices.
  3. Mix the onions, celery, and tomatoes with 1 tablespoon of Dijon mustard, 1 teaspoon of celery seed, 1½ tablespoons of dried parsley, ¾ cup of mayonnaise, and 1¼ cup of sweet pickle relish for a tasty dressing. Dice 2 of the hard boiled eggs and add that to the dressing mixture. Slice the other egg and use it for a garnish on top of the potato salad.
  4. When the potatoes are done, drain them and let them stand for a few minutes to cool off. Next place the potatoes in a bowl and pour the dressing mixture over them. Stir the dressing and potatoes together gently. You don't want to break the potatoes apart otherwise it will turn into a dish more than mashed potatoes rather than potato salad.
  5. Place the egg slices over the top of the potato salad and then sprinkle with paprika, if desired.

 

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Side Dishes: Guacamole & Cole Slaw

Guacamole dip makes a delicious side dish

Guacamole dip makes a delicious side dish

With summer quickly drawing to an end and fall activities gearing up, it’s always good to have a couple of tasty side dishes you can prepare at a moments’ notice.

Today I want to share two dishes that are hits at our house. One is a longtime favorite and the other is one I came up with when I started out to make a salsa.

The longtime favorite is cole slaw and the new favorite is a delicious take on guacamole.

The guacamole dip came about this way. I had 2 avocados that weren’t as ripe as I had hoped, but I decided to use them anyway. I seeded, peeled, chopped and mashed them.

Next I added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry’s Garlic salt, 1/4 cup of mayonnaise and 1/2 teaspoon cumin. These ingredient amounts came about a little at a time as I added, tasted and then added a little more.

Using a hand-held immersion blender I pureed all the ingredients together into a smooth and creamy mixture. This became perfect for a dip. In fact, the texture of the mixture is so creamy you could use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you wanted to.

Guacamole Dip

Rating 

This dip is great as a side dish or tasty as a snack
Ingredients
  • 2 Large avocados
  • 1 Teaspoon onion powder
  • 3 Teaspoons lime juice
  • 1 Teaspoon Lawry's Garlic Salt
  • ¼ Cup mayonnaise
  • ½ Teaspoon Cumin
Instructions
  1. Take 2 large avocados - seed, peel, chop and mash them.
  2. Added 1 teaspoon of onion powder, 3 teaspoons of lime juice, 1 teaspoon of Lawry's Garlic salt, ¼ cup of mayonnaise and ½ teaspoon cumin.
  3. Using a hand-held immersion blender, puree all the ingredients together into a smooth and creamy mixture. This becomes perfect for a dip. In fact, the texture of the mixture is so creamy you can use it on sandwiches, hamburgers or hot dogs to replace mayonnaise or mustard if you desire.

 

Homemade Cole Slaw as a side dish - The Surprised Gourmet

Homemade cole slaw is always good

Cole slaw is a great side dish that goes well with hamburgers and hot dogs. But is also makes a tasty side dish for full meals.

Taking a half of a medium head of cabbage, I chopped it up into pieces that would fit into the chute of my food processor. Next I peeled one large carrot. I put the cabbage and carrot through the shredding disc of the food processor creating a fine looking texture similar to angel hair cole slaw you would find in a grocery store.

Placing the cabbage and carrot mixture in a large bowl, I added 1 tablespoon of dried parsley and 2 teaspoons of celery seed.

Using a jar with a lid, I mixed 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar and 1 cup of mayonnaise shaking the jar until the ingredients were well blended. Then I poured the dressing mixture over the cabbage ingredients until I got the desired moisture consistency I wanted, stirring well as I added. By mixing the dressing separately, you can adjust it to make the cole slaw as moist or dry as you prefer. The cole slaw comes out with a creamy, tangy taste.

To make the dressing mixture I used a mayonnaise jar, but a mason jar with a lid will work too. The cole slaw (covered tightly) will keep well in the refrigerator for several days.

Do you have any favorite side dishes that you can prepare at a moment’s notice? Do you have a favorite guacamole dip recipes?

Thanks for dropping by.

Cucina Felice!

Cole Slaw

Cole Slaw

Homemade cole slaw goes great with hamburgers and hot dogs or a full meal.

Ingredients

  • Half a Medium Cabbage
  • 1 Large Carrot
  • 2 Teaspoons celery seed
  • 1 Tablespoon dried parsley
  • 1 Cup mayonnaise
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons sugar

Instructions

  1. Take a half of a medium head of cabbage, chop it into pieces that will fit into a food processor chute. Next peel one large carrot. Run the cabbage and carrot through the shredding disc of the food processor for an angel hair-type texture.
  2. Place the cabbage and carrot mixture in a large bowl, Add 1 tablespoon of dried parsley and 2 teaspoons of celery seed.
  3. Using a jar with a lid, mix 2 tablespoons of sugar, 3 tablespoons of apple cider vinegar and 1 cup of mayonnaise shaking the jar until the ingredients are well blended. Then pour the dressing mixture over the cabbage ingredients until you have the consistency you want, stirring as you go. Covered tightly the cole slaw keeps well in the refrigerator for a couple of days.
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