food

Best Ever Homemade Caramel Corn

/ Jodi / 34 Comments

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One of the things I make every holiday season for parties and gift-giving is homemade caramel corn.

This is not your ordinary caramel corn, however; and the secret is that its made with Hulless Puff-n-Corn instead of regular popcorn.

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Its super simple, makes a huge batch, and I have never taken it somewhere or given it away without being asked for the recipe.

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I got this recipe years ago from my dear friend, Pam, who is, by the way, one of the best Jewish “Christmas cookie” bakers I know!

Here’s the recipe, and be warned….. it is crazy addictive!

Best Ever Homemade Caramel Corn

  • Servings: huge batch
  • Print

Ingredients:caramel-corn-1

 

  • 2 6-oz bags Snyder Puff-n-Corn (or a brand you can get locally)
  • 2 sticks (1 cup) butter
  • 1 Tbsp peanut butter
  • 2 cups brown sugar, packed
  • 1/2 cup Karo light corn syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda

Directions:

Spray large roaster pan with Pam cooking spray, and empty both bags of Puff-n-Corn into it.  Preheat oven to 250 degrees F.

In a large saucepan melt butter and peanut butter over medium-high heat.  Once melted, add brown sugar and corn syrup.  Bring to a boil.  Stir constantly, and boil for 5 minutes.  Remove from heat.  Add vanilla and baking soda and stir well.  Pour mixture over popcorn, and stir well to coat.

Bake in oven for one hour, stirring every 15 minutes.  Allow to cool.

Enjoy!

Cheers & Hugs,
Jodi

 

Quick & Easy Crispy Pork Stir Fry

/ Jodi / 41 Comments


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Stir frying any kind of protein with your favorite veggies makes a quick, easy, and healthy weeknight dinner.

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Yesterday, I pulled a small piece of pork tenderloin out of the freezer in the morning with no idea what I was going to do with it.

By 6 pm, I decided I better figure out something to do with it.  After all, the spaghetti and meatballs I made for Sunday’s dinner, that hubby also ate leftovers of on Monday while I was out of town, and that we made into meatball hoagies  onTuesday was losing it’s charm and appeal!

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A quick “google” resulted in a few ideas I combined to come up with this quick and easy, but more importantly AMAZING Crispy Pork Stir Fry!  Coating the thinly sliced pork with seasoned salt and cornstarch before stir frying resulted in a wonderfully crispy coating and texture, and the simple sauce really packs a flavor punch!  You can use whatever veggies you have on hand or love.  Some may love mushrooms, snow peas, sugar snap peas, green beans, and/or water chestnuts.  Stir frying is one of my favorite ways to create a healthy, colorful, delicious, fast, and easy weeknight dinner.

Hope you give this a try!

Quick & Easy Crispy Pork Stir Fry

Ingredients:quick-and-easy-crispy-pork-stir-fry-01

  • 1 lb. pork tenderloin or sirloin, sliced thinly
  • 1 tsp seasoned salt
  • 1/3 cup cornstarch
  • 2 Tbsp Vegetable or Canola Oil
  • 1/2 large sweet onion, sliced
  • 3 cloves garlic, minced
  • 1 cup sliced sweet red, yellow and/or orange peppers
  • 1 cup steamed broccoli
  • Sauce
    • 2 cloves garlic, minced
    • 3 Tbsp brown sugar
    • 3 Tbsp soy sauce
    • 1 tsp freshly ground black pepper

Directions:

Sprinkle thinly sliced pork with seasoned salt and cornstarch in a bowl with a lid or Ziploc bag.  Shake to coat.

Prepare sauce by combining garlic, pepper, brown sugar, and soy sauce in a small bowl.  Stir well, and set aside.

Heat 1 Tbsp. oil in a large stir fry skillet over medium-high heat.  Add sliced onions, peppers, and minced garlic.  Stir fry approximately 2-3 minutes.  Remove from skillet, and set aside.  Add the other 1 Tbsp. oil and heat for 1 minute.  Add coated pork, and stir fry approximately 5 minutes.  Add steamed broccoli and return onion, peppers and garlic to skillet with all.  Stir fry an additional minute.  Add sauce and cook an additional 2 minutes.

Serve over steamed jasmine (or your favorite) rice.

Enjoy!

Cheers & Hugs,
Jodi

Grandma’s Old-Fashioned Apricot Nut Bread

/ Jodi / 36 Comments

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For those of you that have been following my blog for a while, you may recall this recipe.

It is worth repeating – at least for me.

Let me share what I wrote in my post two years ago when I first shared this recipe that is one of my ALL-TIME favorites.

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December 15, 2014:

One of my favorite things to bake (and eat) for the holidays is my Grandma’s Old-Fashioned Apricot Nut Bread.

For me, it is like spending a little time with Grandma – even though she’s been gone for 20 years now.  The smells that fill the house… using her recipe card – complete with stains from baking episodes past… using her old tin measuring cup, snipping apricots, chopping nuts…  To me, the holidays aren’t truly here until I make Grandma’s Apricot Nut Bread and spend a little time with her through this ritual.

When I was young, I spent Christmas vacations (and every other moment I could) with Grandma.  We spent a lot of our time together in the kitchen.  While we were cooking or baking, Grandma would tell me stories about her childhood.  It was sadly a pretty short one, because she had to become Mama to her baby brothers at only 9 years old when her mom died at a devastatingly early age.  We would talk about her early married life with outhouses, coal furnaces, and washboards.  And some of my favorite stories, especially when I was young, were the ones she would tell about me when I was a baby and how she danced in the hospital hallway with the doctor after I was born and how she fed me her homemade chicken soup on my first day home.

We laughed while we worked, and I never felt so loved.

One of the things Grandma made every year was Apricot Nut Bread.  Growing up, it really wasn’t my favorite.  I much preferred the lady locks or nut horns or nut roll – even the chocolate chip cookies.  This bread is not overly sweet.  It is not overly moist.  But as an adult, it has become my absolute favorite.  A slice with a swirl of creamy salted butter or a schmear of rich cream cheese and a cup of coffee might just be my favorite way to start the day.

This weekend, I once again made my annual batch of Grandma’s Old-Fashioned Apricot Nut Bread.  I can  only hope for cherished times like this to share with my granddaughter some day.

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Here’s the recipe if you’d like to try.  May it bring you as much joy as it does me.

Grandma’s Old-Fashioned Apricot Nut Bread

  • Servings: 2 medium or 1 large and 1 small loaf
  • Print

Ingredients:

  • 1 cup dried apricots, chopped
  • 1 cup boiling water
  • 2 eggs
  • 1 cup sugar
  • 2-3/4 c. flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup chopped walnuts

Mix together 1 cup chopped apricots and 1 cup boiling water.  Let stand until the rest of the ingredients are ready.

In larger mixer bowl, beat two eggs and gradually add 1 cup of sugar.

In a third large bowl, stir together flour, baking powder salt and baking soda.

Add the first two mixtures to the dry ingredients – alternating as you incorporate.  Fold in chopped nuts.

Bake one large loaf at 375 degrees F for approximately 40 minutes, then 350 degrees F for 20 additional minutes, or until toothpick inserted comes out clean.

For smaller loaves, bake at 350 degrees for 40-50 minutes.

P.S. I typically quadruple the recipe, and I get 8 mini loaves and 1 large loaf.  We eat the large loaf (right away!) and I give away the mini loaves.

Cheers & Holiday Baking Hugs,
Jodi

Best Ever Pecan Pie

/ Jodi / 31 Comments

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If you have it with coffee, it counts as breakfast.
Right??
Confession – I ate a slice of pecan pie for breakfast the day after Thanksgiving.

There.
It’s out!

And O M G – was it delicious!

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I made this pecan pie for Thanksgiving, and I have to admit,  I was too full of turkey and stuffing and much too busy holding my new granddaughter to even give a second thought to dessert that day.

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But the next morning (while decorating for Christmas 😉  ), I decided to have my piece.

This recipe is simply divine.  If you’ve never tried making a pecan pie, you really should try this.  You won’t be sorry!  MMM MMM Good!

Best Ever Pecan Pie

Ingredients:pecan-pie-2

Pie Crust:

  • 1 cup flour
  • Heaping 1/3 cup Crisco shortening
  • Dash of Salt
  • 1/3-1/2 cup cold water

Filling:

  • 1 cup brown sugar, packed
  • 1 1/2 cups light corn syrup
  • 4 eggs
  • 1/4 cup butter
  • 2 tsp. vanilla
  • 2 cups whole pecans

Directions:

Preheat oven to 350 degrees F.

Prepare pie crust by blending flour, shortening and salt with pastry blender until fine crumbs form.  Add cold water and mix just until dough comes together and can be formed into a ball.  Do not overwork dough – this makes it tough.  Place ball on floured surface and roll out to fit into 9″ pie plate.  Fold dough in half and then in quarters.  Life and unfold in pie plate.  Pinch edges to flute.

Prepare filling by boiling brown sugar and corn syrup in a saucepan for 2-3 mins.  Set aside to cool slightly.

In a large bowl, beat eggs lightly.  Slowly pour the syrup mixture into the eggs, stirring constantly.  Stir in butter, vanilla and pecans, and pour into crust.

Bake for approximately 50-60 minutes or until set.  Cool completely.

Cheers & Hugs,
Jodi

 

 

 

Pappardelle with Beef Ragu

/ Jodi / 30 Comments

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We had our first snow of the season here in Mars yesterday.

Not only did it snow, but it snowed ALL day!

After a 73 degree F day on Friday, it was quite a shock, but also such a glorious treat for a lazy Sunday to build a fire in the morning and burn it all day long while cooking and watching football and reading and resting.

After a very busy and exciting week, it was nice.  It was also the first day I didn’t see my new granddaughter since she was born, so I am thankful for text messages and IM pictures and so proud of her Mom and Dad for the amazing job they are doing.  They are naturals, and my heart is so very full.

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My belly is full too….. after making and feasting on this amazing recipe I tweaked a bit from Jamie Oliver’s recipe.

What a perfect dish to cook for hours on a cold day teasing our noses with the amazing aroma and warming the house with the oven on for hours.  Jamie Oliver does his in a pressure cooker.  You could also do this in the crockpot.  But we were home all day, and I was perfectly content to have the oven on.

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I swear I am a “wannabe” Italian!  I adore Italian food.  In Italian cuisine, ragu is a meat-based sauce that is commonly served with pasta.  Pappardelle are large, broad, flat pasta noodles that originate from the Tuscany region and are similar to wide fettuccine. The name derives from the verb “pappare,” which means to gobble up.

Isn’t Papparedelle so much more fun to say than wide noodles?  And doesn’t it sound so much more delicious?!

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Hubby said I could definitely make this for company!  It is so full of flavor!  I could just lick the sauce from a spoon!  And then…… when you top it with a tiny bit of finely grated orange zest and rosemary…. the flavors just BURST with freshness too.  The balance between tender slow cooking with deep, layered flavors and fresh, bright citrus – even though just a tiny bit – is simply amazing!

Here is the recipe as I slightly tweaked from Jamie Oliver’s recipe shared in The New York Times.  Hope you will give it a try.

Pappardelle with Beef Ragu

Ingredients:beef-ragu-with-pappardelle-2

  • 2 lbs boneless beef chuck roast, cut into 2-inch cubes
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 2 sprigs fresh rosemary, plus 1 Tbsp finely chopped leaves for garnish
  • 2 sprigs fresh sage
  • 1 medium sweet onion, peeled and cut into chunks
  • 4 cloves garlic, finely chopped
  • 2 large carrots, peeled and thickly sliced
  • 3-4 celery stalks, thickly sliced
  • 1/2 cup sliced sweet red and yellow peppers (optional)
  • 2 cups dry red wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound pappardelle
  • 4 Tbsp butter
  • 1 Tbsp finely grated orange zest
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Directions:

Preheat oven to 275 degrees F.

Heat 1 Tbsp olive oil in dutch oven on stove top over medium-high heat.  Add beef cubes, and season with salt and pepper to taste.  Stir until beef is well browned on all sides, about 5 mins.  Add rosemary and sage sprigs, onion, garlic, carrots, celery, and sweet peppers. Continue cooking until vegetables are softened, about 5 more mins.

Add wine and continue to simmer until liquid has reduced by approximately half, about 15 minutes. Add tomatoes.  Secure lid and place in oven for 3 1/2 hours.

Cook pappardelle in boiling salted water for 6-7 minutes until al dente.   Drain and rinse in cold water.  Return pasta to pot.  Add butter and Parmigiano-Reggiano cheese.   Mix gently, cover with lid, and let butter melt.

Remove beef ragu from oven.  Discard herb stems and coarsely shred beef with two forks.

To serve, place pappardelle in shallow bowl, top with beef ragu, sprinkle with orange zest, finely minced rosemary and some more freshly grated Parmigiano-Reggiano.

Enjoy!

Cheers & Hugs,
Jodi

Pumpkin Banana Chocolate Chip Bread

/ Jodi / 33 Comments

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What do you do when you have over-ripe bananas and a half of a can of leftover pumpkin puree (from making Chewy Pumpkin Cinnamon Chip Cookies – which Hubby has officially declared his current all-time favorite cookie!)?

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Well – you make wonderfully sweet and delightful Pumpkin Banana Chocolate Chip Bread of course!

Have you ever thought of combining pumpkin and bananas in a yummy sweet bread?

Wowza!  Pure blissful deliciousness!

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If you are looking for a lovely Autumn sweet bread to enjoy with your morning coffee, afternoon tea, or to curb your after-dinner sweet tooth, look no further.  And how fun is it to make four mini loaves instead of one big loaf so you can keep one (or two) and share the others as sweet surprises for friends or loved ones!  To me, that is more than half the joy in baking…. creating something I can share to make someone smile and brighten their day and tantalize their tummy.

Make this bread to share as a Thanksgiving hostess gift or guest’s sweet surprise.  Or just make it to enjoy!  I’m betting you will!  Warm from the oven, a slice with some melting salty butter is just about heavenly!

Pumpkin Banana Chocolate Chip Bread

  • Servings: 4 mini loaves
  • Print

Ingredients:pumpkin-banana-chocolate-chip-bread-1

  • 3/4 cup softened butter
  • 1 1/2 cups firmly packed brown sugar
  • 3 eggs
  • 1 1/4 cups pumpkin puree
  • 3 mashed ripe bananas
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups all purpose flour
  • 1 1/4 cups chocolate chips

Directions:

Preheat oven to 350 degrees F.

Cream butter and brown sugar with electric mixer on high approximately 2 minutes.  Add eggs and continue mixing until light and fluffy – 1-2 more minutes.  Add pumpkin and mashed bananas.  Mix well.

Add dry ingredients:  baking soda and powder, cinnamon, salt, and flour, and beat just until blended.   Remove from mixer.

Stir in 1 cup of chocolate chips with wooden spoon or spatula.

Pour into 4 greased mini loaf pans.  Sprinkle tops with remaining 1/4 cup chocolate chips.

Bake for 40 mins or until toothpick inserted comes out clean.

Cool 10 minutes in pans and then remove loaves to cooling rack to completely cool.

Cheers & Hugs,
Jodi

A Taste of Italy in the ‘Burgh

/ Jodi / 37 Comments

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What a fun evening we had with friends this weekend when we had the privilege of enjoying a private dining experience at Merante’s special upstairs kitchen where “Mamma” Maria and her long-time assistant, Linda, made us feel like family around the Sunday supper table!

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What a unique experience this was!  Merante’s is a quaint Italian gift shop in the Bloomfield neighborhood of Pittsburgh, Pennsylvania where beautiful gifts from pasta bowls and fine ceramics (and even the game of Italy-Opoly) are sold and cooking classes and Italian-themed events are hosted.

My sweet, long-time (Italian!) friend, Mary, found this little gem and invited a group of friends (several months in advance, which is necessary due to its popularity) to bring a few bottles of wine and dine Italiano style (complete with clear plastic covered dining table cloth!).

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Are you ready to see all the amazing food?!
A special thanks to Mary and Jill for sharing their iPhone photos with me to feature here.

I may have forgotten to bring my camera…
my iPhone may have been down to 3% battery…
and I may have been a bit too tipsy on red wine and sweet red sauce to take clear photos, but they were awesome to share!

We arrived at 6 pm and climbed the stairs to the “apartment” above the shop.  We were escorted to the parlor where wine glasses and cork screws awaited our unloading of a “few” bottles of BYOB wine.

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An amazing array of appetizers was served…
Seriously enough for a meal, and we could have been done!

There were stuffed mushrooms…

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and stuffed tomatoes (MY FAVE!).

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There was succulent shrimp…

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and there were spicy meatballs.

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There was a cheesy quiche…

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And the most divine version of Caprese with sweet roasted red peppers and plump mozzarella.

But this was only a teaser of what was to come!

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After a few cheers and intros, we moved into the kitchen where we began with the most amazing bowl of Stracciatella – an Italian soup that is made from a simple but flavorful chicken stock kept at a delicate simmer until  a creamy mixture of eggs, Parmesan cheese and Italian parsley are whisked in to form the “little threads” that take the place of pastina.  Grandma’s polish version was called “Egg Drop” soup.

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This may have been my favorite course, if it weren’t for the next, which was the pasta course!  Gnocchi alla Sorrentina is Maria’s handmade ricotta gnocchi gently turned with her creamy, dreamy red sauce and topped with tiny bits of fresh mozzarella and fresh basil.  THIS was absolutely my favorite course!

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As if we weren’t absolutely full-bellied by now, the main course was served next.  Mary chose the juicy, tender roast tenderloin of pork, which was surrounded by a ring of seasoned roasted root veggies.  My favorite was the fresh beets!

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And because you get to also pick a vegetable (since cauliflower, beets, butternut squash and green beans are not enough!), we also had rosemary roasted potatoes.

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In true Italian style, the salad was served next (last before dessert), which is completely opposite of how most American restaurants serve salad first.  And this salad….  OMG…. if I weren’t so full, this may have won for my favorite course!  We had the most amazing Apple, Pecan, and Gorgonzola Romaine Salad with tart dried cranberries drizzled with tangy balsamic vinaigrette – a perfect combination of sweet, salty and crunchy…Yum!

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It was then time for dessert.

First, Maria placed an overflowing tray of Italian cookies in the center of the table.

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And, as if that wasn’t enough, a beautiful parfait of chocolate hazelnut gelato, shipped fresh from Italy, was served to each of us with a cup of freshly pressed and sweetened Espresso.

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I still can’t believe we ate all that food…

I can’t believe how sweet Maria and Linda were…

I can’t believe how reasonable the whole experience was!

And all of the leftovers were packed up in “to go” containers for us to continue to enjoy!

I couldn’t even bring myself to each a cookie that evening, but oh how glorious did the chocolate dipped biscotti taste the next morning with my coffee!

The only thing better than the amazing food was the wonderful fellowship of friends!  If you live in, or are ever planning to travel to the Pittsburgh area, what a treat it is to enjoy this special dining experience at Merante’s!

One day, I will actually get to visit Italy…

Until then, I will visit Maria at Merante’s and experience a little taste of Italy in the “Burgh!”

Cheers and Ciaos,
Jodi

 

 

 

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Roasted Butternut Squash & Spinach Lasagna

/ Jodi / 27 Comments


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Roasted Butternut Squash….
Fresh Baby Spinach…
Spicy Pepperoni…
Cheese, Cheese, and just a little more Cheese….

O. M. G!

This might seriously be the most delicious thing I have ever made…

Roasted Butternut Squash and Spinach Lasagna.

(Either that or I was just totally craving butternut squash…. which I was… but still…)

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When I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same evening!

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I may have added a bit more cheese (because… well…. just because…) and Jodi’d it up a teensy bit, but Jenna totally gets the credit for sharing this amazingness!!!

This is one of those recipes where you kinda moan in delight after each bite.  (Well – at least I did!)  Hubby absolutely loved it too.  A LOT!

And when I shared some with my son, Nick – he called it “ridiculous!”

I think this might just be my absolute favorite lasagna recipe ever, and I can’t wait to make it again and share for company or a potluck or party.

Okay – I think I’ve told you enough how much I loved this.  Now – please – go make it – and tell me it isn’t so!

Roasted Butternut Squash & Spinach Lasagna

Ingredients:roasted-butternut-squash-and-spinach-lasagna-1

  • 6 Barilla Oven Ready Lasagna Pasta Sheets
  • 1 Butternut Squash, cubed
  • 3-4 cloves garlic, minced
  • Salt & Pepper
  • 1/4 tsp ground ginger
  • 3 Tbsp olive oil
  • 1/2 cup chopped pepperoni slices
  • 2-3 cups fresh baby spinach
  • 2 cups ricotta cheese
  • 6 oz (4 thick slices) fresh Mozzarella cheese
  • 1/4 cup freshly grated  Parmigiano Reggiano cheese

Parmesan Cream Sauce

  • 3/4 cup half and half
  • 1/4 cup white wine
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup freshly grated  Parmigiano Reggiano cheese

Directions:

Place cubed butternut squash on a baking stone/sheet and sprinkle with salt, pepper, ginger, and minced garlic.   Roast at 425 degrees F for 20 mins.

Place chopped pepperoni slices on a paper towel or napkin lined plate and microwave on high for 20 seconds to render the fat.

Prepare sauce by combining butter, milk and wine (or water) in a small sauce pan over medium-high heat.  Bring to a boil.  Briskly whisk in flour until incorporated and thickened.  Stir in 1 cup Parmigiano Reggiano.

Spread about 1/4 sauce on the bottom of 9×9 square baking dish.   Place two lasagna sheets side by side on top of sauce.  Layer half of the roasted butternut squash on top, followed by half of the fresh spinach, half of ricotta, a sprinkle of salt and pepper, and half of the pepperoni.  Top with another 1/4 of sauce and repeat layers.

Top with remaining 2 sheets of lasagna and spread with remaining sauce.  Add sliced mozarella cheese and a few reserved pieces of pepperoni.  Finally top with 1/4 cup Parmigiano Reggiano.

Bake in 350 degree F oven uncovered for 30 minutes, or until hot and browned and bubbly.   Let set for 10 minutes before serving.  Enjoy!

Cheers & Hugs,
Jodi

 

 

Parmesan Garlic Roasted Spaghetti Squash

/ Jodi / 31 Comments

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Parmesan Garlic Roasted Spaghetti Squash – oooo la la!

Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!

In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!

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In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……

is KICKED UP!

Not sure I can go back now!

And as full flavored as it is, it is so super simple.

Give it a try, and see what you think!

Ingredients:parmesan-garlic-spaghetti-squash-1

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 6 Tbsp butter
  • 3-4 cloves fresh garlic, minced
  • 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
  • 1 cup freshly grated Parmigiana Reggiano Cheese

Directions:

Preheat oven to 400 degrees F.

Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper.  Place flesh down in a baking dish, and roast for approximately 30 minutes.

Remove from oven and let cool slightly to handle.  While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two.  Add broth.  Stir in cheese.

Use a fork to scoop out spaghetti squash.  Add to saucepan.  Stir to coat.  Sprinkle with parsley and a little more cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi

Stuffed Pepper Soup

/ Jodi / 59 Comments

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If you are a soup lover like me – especially this time of year when the temperatures turn cooler and the days grow shorter – you are going to love this hearty, rich, and flavorful meal in a bowl.

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If you love the taste of stuffed peppers, but not the fuss, you are going to be in heaven.

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Stuffed Pepper Soup is one of my all-time faves.  You can make it on the stove top or throw it in the crock pot to simmer all day.  Your house is going to smell like Grandma’s kitchen, and your belly is going jump for joy!

Here is my easy, yummy recipe.

Stuffed Pepper Soup

Ingredients:stuffed-pepper-soup

  • 2 1/2 lbs. ground beef
  • 1/2 cup chopped onion
  • 3-4 cloves garlic, minced
  • 2 quarts water
  • 2 beef bouillon cubes
  • 1 28 oz. can tomato sauce
  • 1 28 oz. can diced tomatoes
  • 2 cups cooked white rice
  • 2 cups diced green pepper
  • 1/4 cup packed brown sugar
  • 2 tsp salt
  • 1 tsp black pepper

Directions:

In a large dutch oven, brown ground beef with onion and garlic.  Drain.  Stir in remaining ingredients, and bring to a boil.  Reduce heat, cover, and simmer for approximately one hour until peppers are tender and flavors have had the chance to blend.  Serve piping hot, and enjoy!

Cheers & Hugs,
Jodi