What’s Cooking This Week

I very dutifully create a menu planning our dinners each week before heading to the grocery store, but honestly, sometimes I just get distracted and go off script. Sometimes it’s the weather, sometimes an overabundance of an ingredient calling my name, sometimes what I planned, I’m just not feeling on cook day! That’s exactly what happened this past week when I switched things up to make stuffed peppers and chicken, bacon, ranch grilled flatbreads.

I cannot resist loading up on fresh peppers during this time of year. Sometimes I get a little too enthused and end up with an entire vegetable bin of them! So stuffed peppers are my go-to way to make sure they all get used. I cook up some basmati rice, brown some ground beef or turkey with diced onion & minced garlic, then add tomatoes (yes, I’m still using up the end of my San Marzano’s). When the rice is done, I add it to the meat mix, tossing with some red wine vinegar and fresh parsley. The last step is to mix in some shredded parmesan. I cut my peppers lengthwise, stuff the mixture in and top with shredded mozzarella or provolone. Put them in a grill pan and grill until the peppers have a nice char and the cheese is melted (and yes, if you look closely at the picture, you’ll see I flipped one over trying to get them on to a serving platter!)

If you are ever looking for a quick and satisfying meal, chicken, bacon, ranch flatbreads are amazing. The bonus is that I typically have all the ingredients on hand (because after all, we’ve planned for an entirely different meal so we don’t want to be running to the grocery store!). Just spread some naan, or your favorite flatbread, with ranch dressing and top with healthy amounts of cooked chicken, chopped tomatoes, cooked bacon, and shredded cheddar. Grill for about five minutes, top with diced scallions, and dinner is served.

What’s your favorite way to transform your planned dinner menu? No matter what it is, I hope you enjoy it in good health and surrounded by people who bring you joy!

Eat well friends!

Refrigerator Pickles

I’ve never gotten into canning and preserving and honestly, I’m in awe seeing pictures from friends making jams, canning the abundance of vegetables from their gardens… This is about as close as I get because we do love pickles (plus it is the season when I end up with a ton of cucumbers)

1 pound of cucumbers, sliced 1/2 inch thick (I did strips this time to mix things up)
1 large Vidalia onion, thinly sliced
1/4 cup sea salt
1/2 to 3/4 cup sugar
1/2 cup distilled white vinegar
1 tbsp mustard seed
1 tbsp coriander seed
1/4 tsp celery seed
1/2 tbsp pickling spices
Fresh dill (or dried dill)

In a medium bowl, combine cucumbers and onion. Toss with salt, combining really well. Top with ice and let everything stand for two hours on the counter.

In a pot, bring the sugar, vinegar and spices to a boil. Drain the cucumbers and onion. Add the vegetables to the vinegar mixture and bring almost back to a boil. Remove from heat and cool. Spoon the cucumbers and onion into a one quart jar (depending on how you sliced the cucumbers, you might need a couple). Add the pickling liquid, top with some dill, to the jar and seal tightly.

You can store these in the fridge for about 4 weeks (but I’ll confess we’ve never had them last that long). They’ll begin having that classic pickle flavor in about a couple hours in the fridge.

Zucchini Puffs

In my last grocery box, I received one of the biggest zucchini’s I’d seen since summer. After having it for dinner, I still had enough left to make these perfect, simple bites.

3/4 c flour
3/4 tsp baking powder
2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp red pepper flakes (option, but gives it some kick)
3/4 c milk (buttermilk works well too)
1 egg
1/2 c shredded cheddar cheese
1 c shredded zucchini (squeezed dry)

Preheat oven to 375 degrees.

Spray mini-muffin tin with cooking spray. Recipe will make 24 mini-muffin sized puffs.

Mix dry ingredients well to incorporate. Add in milk and egg stirring to combine.

Fold in cheese and zucchini.

Spoon into the greased muffin tins.

Bake for 20 minutes or until the puffs are golden brown.

Enjoy hot from the oven or at room temperature.