Roasted Red Peppers

Roasted Red Peppers are so easy to make that after you make them the first time you will always have some in your fridge ready to go on some cheese and/or crackers.They also may find there way into your salads, on your burgers, in your risotto and sometimes your Chicken Cordon Bleu will become Chicken Cordon Rouge. 

You can bake  them in the oven, or under the broiler, or on a BBQ grill, or right on a burner of a gas stove or in a pan with a little olive oil like we’re going to do them now. When you roast them on a flat surface, as opposed to baking or broiling, you will want to stand them on end after the sides are done to get it all roasted. You don’t want to waste any of that good stuff!IMG_1986

 

 

While the peppers are roasting chop up the garlic and the basil leaves. Dried basil is okay.

IMG_2174After the peppers are roasted all over move them to your cutting board and with a serrated  edge steak knife cut out the stem then cut the pepper in half length wise.IMG_2171

.Get the seeds out and trim off the white stuff.

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You don’t have to actually peel the skin off. You just drag the knife across the skin and it comes right off.

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Cut up them up in any size pieces you want and put them a container that has a snap on or screw on lid.

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Add the garlic, basil and just enough good extra virgin olive oil to cover it all. Mix it up and enjoy it. It’ll lkeep about a month in the fridge. You will have it scarfed all up way before that.

 

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You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

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Alright, lets open a bottle of wine.

 

 

 

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You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

 

Alright, lets open a bottle of wine.

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Roasted Red Peppers are way easier to fix than you thought.
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Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
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Instructions
  1. Put about 1 tbsp of the oil in a pan just big enough to handle the 2 peppers. Medium high and add the peppers. Turn the peppers as the skin becomes dark brown to black and starts to bubble away from the pepper. Whiie they are roasting chop up the garlic and basil. When the sides are all roasted give them a little time on each end. When they are black and bubbly all over turn the heat off and move the peppers to a cutting board.
  2. With a serrated steak knife cut out that stem and cut the peppers in half lengthwise. Get rid of the seeds and remove the white stuff. Turn the halves over and remove the skin by dragging the knife across the skin. It's real easy the skin will want to come off. If you are going to use the peppers in sandwiches or on burgers, etc. You could use the halves astray are at that point.
  3. Cut up the peppers in whatever size you want and put them in a container that'll have tight lid. Add the oil, the garlic and the basil. Stir it up. I'll bet you can't resist having some a piece of cheese right then. A little wine would go good also.
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Risotto with leftover rotissarie Chicken

IMG_2191Put  1 tbsp. of olive oil and about a tbsp. butter in a medium size sauce pan at medium high.  We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also.  When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent.  Add the rice and mix it all up so the rice becomes covered with the oil and butter.

 

 

 

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Add the wine and and a little more butter and stir it in. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about  forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It’ll be there waiting for you.  Or, you could buy some stock or some bullion powder.

 

 

 

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That’s our frozen stock settling in. Stir it up fairly often. Use a wooden spoon and  keep it from sticking to the bottom of the pot. The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice is done the way you like it.

 

 

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While all that is going on cut up the chicken into the size chunks you like.

 

 

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Core and seed a tomato then dice it.

 

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IMG_2202Add the chicken, tomatoes, peas and the cheese.

 

 

 

 

IMG_2203  Mix it up until the cheese has begun to melt.

 

 

 

 

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Serve up your risotto! With some of poppop’s, er, your homemade bread and some good wine!

I couldn’t help myself. I garnished it with a little chopped basil leaves.

 

 

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You can make this with shrimp, ham, Diced cooked carrots, lima beans, etc., etc. Or just the risotto.
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
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Instructions
  1. Put 1 tbsp. of olive oil and a tbsp. butter in a medium size sauce pan at medium high. We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also. When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent. Add the rice and mix it all up so the rice becomes covered with the oil and butter. Add the wine and and a little more butter and stir it in. Add about 1 cup of the stock. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It'll be there waiting for you. Or, you could buy stock or powdered bullion. Stir it up fairly often. Use a wooden spoon and keep it from sticking to the bottom of the pot.The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice done the way you like it.
  2. While all that is going on cut up the chicken into the size chunks you like. Core and seed the tomato then dice it.
  3. When the rice is done to your satisfaction add the chicken, peas, tomato and the cheese. Stir it up wit the wooden spoon. Until the cheese has started to melt (3-4 minutes)
  4. Serve up! your risotto! With some good wine and YOUR homemade bread.
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Basalmic Caesar Salad Dressing

 Start with the dressing. If you can get it together the day before that would be good. If not just do it before you start on the salad. Or any time in between. The longer it sits in the fridge getting all of it’s flavors together the better.

In a smallish mixing bowl start with 1 cup of real good extra virgin olive oil and 1/3 cup good Modena basalmic vinegar. A splash of red wine, pinch of salt, pinch of black pepper, 1/2 cup grated parmesan cheese. Cut a lemon in half and squeeze the juice from both halves in to the mix and put the skins in. Add a few fresh basil leaves chopped up or a generous pinch of dried. Whisk it up, leave the whisk in the bowl and put it in the fridge. Whisk it up a few times while it’s getting it’s stuff together waiting for it’s debut. It goes great with spinach salad. In fact you can also see it  included in our spinach salad recipe.

It’ll keep for 2-3 weeks in the fridge. Put it in a jar with a screw on cap or a plastic container with a lid. It’ll settle and separate so shake it or whisk it before you use it again.

 Start with the dressing. If you can get it together the day before that would be good. If not just do it before you start on the salad. Or any time in between. The longer it sits in the fridge getting all of it’s flavors together the better.

In a smallish mixing bowl start with 1 cup of real good extra virgin olive oil and 1/3 cup good Modena basalmic vinegar. A splash of red wine, pinch of salt, pinch of black pepper, 1/2 cup grated parmesan cheese. Cut a lemon in half and squeeze the juice from both halves in to the mix and put the skins in. Add a few fresh basil leaves chopped up or a generous pinch of dried. Whisk it up, leave the whisk in the bowl and put it in the fridge. Whisk it up a few times while it’s getting it’s stuff together waiting for it’s debut. It goes great with spinach salad. In fact you can also see it  included in our spinach salad recipe.

It’ll keep for 2-3 weeks in the fridge. Put it in a jar with a screw on cap or a plastic container with a lid. It’ll settle and separate so shake it or whisk it before you use it again.

 

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Best basalmic dressing you will ever have and you made it!
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Cuisine Italian
Prep Time 5 minutes
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Cuisine Italian
Prep Time 5 minutes
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Sauteed Spinach

Sautéed Spinach poppopcooks.com

Sautéed Spinach, besides being real good it is also real good for you. Ya know? Spinach, garlic and olive oil.

 

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Put the widest skillet that you own on med. low heat and add about 3 tbsp. (you can drizzle it in and “eyeball it”) good EV olive oil. While it’s heating up chop up 6 garlic cloves add to the pan. Squeeze in the juice from half a lemon. Salt and pepper to taste. This is optional, a pinch of crushed red pepper. We like it because it livens things up a little.

Sautéed Spinach poppopcooks.com

 

Don’t add the spinach until the rest of your course is on the plates. Have a pancake flipper ready and start tossing it all, getting the garlic and spinach mixed together. The spinach is going to wilt real quick so be ready to portion it out to the plates when it is as wilted down to how you like it. Divvy it up on the china and enjoy!

Sautéed Spinach poppopcooks.com

 

 

 

 

 

 

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A great veggie.
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Course Veggie
Cuisine Italian
Prep Time 1
Cook Time 1-3 minutes
Servings
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Course Veggie
Cuisine Italian
Prep Time 1
Cook Time 1-3 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Put the widest skillet that you own on med. low heat and add about 3 tbsp. (you can drizzle it in and "eyeball it") good EV olive oil. While it's heating up chop up 6 garlic cloves and to the pan. Squeeze in the juice from half a lemon. Salt and pepper to taste. This is optional, a pinch of crushed red pepper. We like it because it livens things up a little.Don't add the spinach until the rest of your course is on the plates. Have a pancake flipper ready and start tossing it all, getting the garlic and spinach mixed together. The spinach is going to wilt real quick so be ready to portion it out to the plates when it is as wilted down to how you like it. Divvy it up on the china and enjoy!
    Sautéed Spinach poppopcooks.com
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