Vegetable Archives - Busy Moms Helper

Sundried Tomato Vinaigrette Kabobs

July 25, 2016 by Kelly Dedeaux

There’s quite a few things that make me think ‘summer’, and one delicious thing on that list is kabobs. Seriously, I LOVE a good kabob! Variety, grilling, and a great fun way to let the kids ‘help’ make their own dinner. Win! I especially love it when I find a delicious marinade for them, and today I’m sharing my absolute favorite: Sundried Tomato Vinaigrette Kabobs!

We don’t have a normal grill. I know, that’s insane, but we don’t. We do have a little countertop electric grill I got Hubby our first Christmas together (and it still works…amazing!), so that’s what we use for now. It’s just not the same, and I’m keeping my fingers crossed that by next summer we can be enjoying a REAL grill for delicious foods like this!

The marinade on these kabobs is super easy (add ingredients and blend….can’t get much easier than that!) and is so delicious! You can even use it for a yummy salad dressing, if you want. These kabobs become so juicy and full of flavor when you add the Sundried Tomato Vinaigrette, you’ll be making them again and again!

Ingredients – Marinade

1-2 cups Sundried Tomatoes
1/4 cup Red Win Vinegar
1 tbsp. Garlic Cloves, minced
1 tbsp. Basil
1/2 cup Olive Oil
Salt & Pepper, to taste

Directions – Marinade

Combine all of the ingredients in a blender and mix until it’s well combined.
Ya, it’s that easy!

For Kabobs

Choose your items you want for your kabobs. Some ideas may be: Chicken or beef, peppers (green, yellow, red, orange), mushrooms, pineapple, tomatoes, zucchini, squash, onions, etc. Get creative and mix it up!
Use a basting brush to spread the Sundried Tomato Vinaigrette all over your food on the kabobs (or before putting them on, doesn’t really matter). Grill (or bake at 350 Degrees F) until meat is fully cooked through.
Enjoy this lick-your-fingers-good meal!!!

Italian Parmesan Roasted Carrots

May 21, 2016 by Kathleen Clegg

If you have a bounty of fresh carrots and are sick of feeling like a rabbit from eating so many, these Italian Parmesan Roasted Carrots are for you. I’m always trying to come up with new, healthier ways to eat vegetables that my husband will eat too. It’s not always an easy task. Feeding him is as hard as feeding a toddler sometimes. I made these carrots while he was gone, as a test of sorts, and really loved them. I think he will love them too. The sweet of the carrot goes well with the spice of the garlic.

Now, if you look at my site, Fearlessly Creative Mammas, you can tell that I seriously love cheese. Not all cheese, for example blue cheese will not touch my lips, but most cheeses are my friend. Parmesan is one of my favorites for sure. I decided these carrots needed some Parmesan. Good decision. It brings a nice blend of flavors.

True store here. My husband asked me once, while standing in front of the open refrigerator, if we had any cheese. I couldn’t believe he was asking. I got up and started pulling cheese out for him, then I took a picture because I couldn’t believe he asked the question.

Do you think we had any cheese? Really, it’s like asking me if we have chocolate.

Print Recipe

Italian Parmesan Roasted Carrots

Ingredients

10 Carrots
3 Tbsp Olive Oil
1 Tbsp Italian Seasoning
1/2 cup Parmesan Cheese shredded or grated
1 tsp onion powder
2 cloves garlic minced

Instructions

Preheat oven to 350°.
Mix olive oil, Italian seasoning, Parmesan, onion powder and garlic in a medium bowl.
Peel, wash and cut carrots, in long pieces, with them all about the same size.
Put the carrots in the bowl with the spice mixture and mix to cover the carrots.
Place in a single layer on a well greased or covered baking sheet.
Bake 15 minutes, turn the carrots over and bake 15 minutes longer.
Allow to cool 5 minutes and serve.

These Italian Parmesan Roasted Carrots are really great and I suggest that if you grow a garden, planting a lot of carrots so you can have them often. A tip here is that if you are buying your carrots in the grocery store, buy the organic variety. Since they don’t have whatever it is that makes regular carrots huge, their size is more uniform from top to bottom. Not only that, but I personally think they are sweeter. Personal preference, I like them better. Stop over and visit me at Fearlessly Creative Mammas. I’d love to “see” you there.

Related Posts

Italian Vegetables and Pasta

Stuffed Avocados

Italian Hummus

Green Chile Corn Casserole

April 21, 2016 by Kathleen Clegg

At Thanksgiving this past year, we were in Florida to spend the holiday with my mom, sister and my sister’s family. Oh it was heaven to be warm and so hard to come back. For Thanksgiving dinner, one of the dishes my sister brought was Corn Casserole. I have to admit that I turned my nose up to the title, but it smelled good and I didn’t want to be rude, so I tried some and then I had some more. I really loved it. However, I felt that it needed some other flavors. Usually I get to things like this faster, but this time it took me awhile. I finally decided to try my hand at jazzing up the recipe and I ended up changing it quite a bit. What I ended up with I call Green Chile Corn Casserole and I love it so much.

My version has several things that my sister’s version doesn’t. Most notably, green chiles. Here’s the thing about me and green chiles, I love them. I went to high school in Albuquerque, New Mexico and since then, I eat them, a lot. The best brand, to me, are Hatch Green Chiles, which are grown in New Mexico. They are so flavorful and in full disclosure, that is where I got the chiles for this Green Chile Corn Casserole. New Mexicans are kind of chile snobs and this is the brand of choice. Love them!

This recipe is really easy to make and it is something you can make ahead of time and then pop in the oven at dinner time. It would also be great for a barbecue. In my case, I was having guests for dinner, so I split the batter between two dishes so I had one for dinner and a smaller one for the next day so I could take pictures and enjoy it again. I had several taste testers and they all loved it, except my husband. No surprise there. His tastebuds are broken.

Print Recipe

Green Chile Corn Casserole

Ingredients

7 oz. package corn bread mix
15 oz whole corn
15 oz. creamed corn
6 Tbsp butter melted
1/2 cup sour cream
4 oz. cream cheese very soft
3 large 1/2 cup green chiles, seeded and finely chopped
2 cups shredded Mexican cheese divided

Instructions

Preheat oven to 350°.
Mix the sour cream, butter and cream cheese in a large bowl.
Add in the corn bread mix and corns and mix well.
Add the green chiles and 1 1/2 cups cheese and mix well.
Pour into a well greased 9x13 inch pan.
Bake for 40-45 minutes, until toothpick inserted in the center comes out clean.
Sprinkle the remaining 1/2 cup of cheese over the casserole and bake 5-10 minutes longer, until the cheese is melted.
Cool for 5 minutes before cutting.

I hope you will try my recipe for Green Chile Corn Casserole and love it like I do. I think I’m going to make it again this week. Not for my husband though. Just for me. What is something you love to eat because you grew up eating it and nothing else compares? Let me know in the comments. I’d love to know your secret. Be sure to visit me at Fearlessly Creative Mammas too. There are lots of things going on over there.

Related Posts

Green Chile Pork Enchilada Casserole

Green Chile Beef Stew

Cheesy Green Chile Cornbread

Savory Oatmeal with Butternut Squash and Kale

November 24, 2015 by Stephanie Kirkos

Hello, Friends! This is Steph from Steph in Thyme, and today I’m sharing a delicious – yet different – kind of breakfast recipe. This gluten-free Savory Fall Oatmeal is a bowl of cozy goodness featuring roasted butternut squash and sautéed dinosaur kale. Start your day in a new way with this deliciously healthy breakfast recipe.

A bowl of oatmeal filled with fruit, cinnamon, and a touch of milk is a dreamy breakfast. But have you ever had a bowl of oatmeal with savory flavors instead? It’s certainly different, but still a treat.

Cubes of butternut squash are roasted until fork tender and seasoned simply with olive oil, salt and pepper. Simple, clean, scrumptious fall flavors.

While the butternut squash is roasting, minced shallot and olive oil are simmered in a skillet. Coarsely chopped Dinosaur Kale is cooked with a touch of vegetable broth until wilted.

Dinosaur Kale is also known as Tuscan Kale or Lacinato Kale. I love calling it by its dinosaur name because the leaves look like the wrinkled, dimpled skin of a dinosaur.

Gluten-free old fashioned rolled oats are cooked in the microwave until creamy (if you aren’t gluten-free, you can use regular oats).

Divide the cooked oats, kale, and butternut squash between two bowls and enjoy immediately.

This recipe serves as a delicious base for additional toppings.

Poach an egg and place it on top of the veggie mound for a protein-packed breakfast. You could also add a fried egg with Parmesan cheese. Or, why not add some creamy, tangy goat cheese on top?

So many ways to take up this savory oatmeal up a notch. Which will you try first?

Gluten-Free Savory Oatmeal with Roasted Butternut Squash and Sautéed Dinosaur Kale l Steph in Thyme for Busy Mom's Helper

Print Recipe

Savory Oatmeal with Butternut Squash and Kale

Cozy bowl of savory breakfast goodness, this oatmeal is full of fall vegetables and gluten-free.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 2 servings

Ingredients

2 cups butternut squash cubed
1/2 tbsp extra virgin olive oil
1 cup gluten-free old fashioned rolled oats
2 cups water
1 tsp extra virgin olive oil
1 shallot minced
3 cups dinosaur kale ribs removed and coarsely chopped (otherwise known as lacinato kale)
1 tbsp vegetable broth

Instructions

Preheat to 425 F. Place two cups of cubed raw butternut squash on a rimmed baking sheet. Drizzle olive oil over top and season generously with salt and pepper. Toss to coat and arrange squash in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through, until squash can be pierced with a fork.
While the squash is roasting, prepare the other ingredients. Heat remaining olive oil in a medium-sized skillet over medium heat. Add the minced shallot and cook until softened, about 2-3 minutes. Add the kale and toss to coat. Season generously with salt and pepper. Add the vegetable broth and cook until wilted, about 5 minutes.
When you add the kale to the skillet, place 1 cup of oats and 2 cups of water in a large microwave safe bowl. Cover and cook for 5-6 minutes until water is absorbed. Let sit covered for 1 minute.
Stir oatmeal and divide between two bowls. Layer sautéed kale over top, followed by roasted butternut squash. Serve immediately.

Cinnamon Parsnip Chips

November 7, 2015 by Stephanie Kirkos

Hello, and Happy Weekend! This is Stephanie from Steph in Thyme, and today I’m sharing another recipe for healthy homemade veggie chips. Subtly sweet but also savory, these Cinnamon Parsnip Chips are a healthy gluten-free grab-and-go snack.

Last week, I shared a recipe for Truffle and Garlic Kale Chips. So easy, tasty, and healthy, homemade veggie chips are a refreshing take on everyday snacking.

Start by peeling a large parsnip and then using a mandoline slicer to thinly slice a little larger than paper thin. Using a mandoline slices ensures that the slices are thin and even. It’s also super quick to slice with this handy kitchen tool, much easier than slicing by hand!. And when sliced super thin, they get all curly and pretty.

Arrange the parsnip chips in a single layer on a rimmed baking sheet lined with parchment paper.

Lightly spray the chips with non-stick cooking spray, then sprinkle with a light dusting of cinnamon. To dust lightly, hold the ground cinnamon container up high – I mean a good foot to foot and a half above the baking chips. Lightly tap your finger on the bottle to shake out just a bit of ground cinnamon. A light dusting is all you need.

Flip the chips and repeat so both sides are coated.

Bake until light, dry and crispy…and voila!

The parsnip has that light earthy flavor of a root vegetable, with just a hint of subtle sweetness. The dusting of cinnamon seasons them to spiced perfection for fall.

Pair with your favorite dip, or munch on plain. Store in an airtight container to keep the chips fresh if you don’t eat them all right away.

Print Recipe

Cinnamon Parsnip Chips

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Ingredients

1 large parsnip peeled and sliced paper thin
canola or olive oil cooking spray
dusting of cinnamon

Instructions

Pre-heat oven to 275 F. Line 2-3 large rimmed baking sheets with parchment paper.
Peel the parsnip and trim the tough ends. Using a mandoline slicer or a sharp knife, slice the parsnip into paper thin chips.
Arrange the chips in a single layer on the baking sheets. Spray lightly with canola or olive oil cooking spray. Lightly dust with cinnamon. Flip chips and repeat.
Bake chips, one baking sheet at a time, for 25-35 minutes or until dry and crispy. Flip halfway through.
Remove from oven and scoop chips into a large bowl. Enjoy immediately, or store in an airtight container for 2-5 days.

Truffle & Garlic Kale Chips

October 29, 2015 by Stephanie Kirkos

Hello! This is Stephanie from Steph in Thyme, and today I’m sharing a healthy snack recipe with a simple, yet gourmet twist. These Truffle & Garlic Kale Chips are super easy to prepare but rich with flavor. Pour a big bowl, they’ll go fast!

One of my favorite ways to eat kale is baked into chips. Crispy, light as air, and much healthier than your corn or potato-based chips.

The curly variety of kale with its tight leafy folds creates delicious chips full of texture and crunch.

Simply slice away the stems and tough inner ribs of the kale and tear the leaves into a little larger than bite-sized pieces (they’ll shrink down as they cook). Add the kale pieces to a large mixing bowl and drizzle a teaspoon of olive oil over top.

Use your hands to massage the oil into the kale. And I mean really massage the kale – it sounds odd, but use your whole hand and pretend you’re giving someone a shoulder rub. This motion thoroughly coats the kale pieces with the oil all the way into the curly crevices.

Finish the kale chips with a dusting of garlic powder and sprinkle of black truffle salt.

This salt is one of my favorite ingredients. A little container seems expensive, but that little container goes a long way. Just a hint of truffle salt adds such a huge flavor boost to a wide array of foods. Popcorn, roasted vegetables, soup, mac & cheese. So many possibilities. Even if you use the salt often (like me), you won’t run out of it quickly because you only use a teensy bit at a time.

I bought my truffle salt at a boutique olive oil store in Saratoga Springs, but specialty stores like Sur La Table sell truffle salt. You can also purchase it on Amazon. I highly recommend – it is DIVINE.

Once the kale chips are oiled and seasoned, arrange the pieces in a single layer on a baking sheet lined with either parchment paper or a silicone mat.

Bake at a low heat, 250 F, for 25-30 minutes until the chips are dried out and crispy, but not browned.

Enjoy the chips right away, or store in an air-tight container to munch on later.

These chips are addicting, so full of crispy crunch. Light as air, melting in your mouth. The flavors of garlic and truffle are rich but not overpowering, cultivating a craving that urges your hand to reach for more.

I bet you can’t eat just one…but unlike potato chips, you won’t have the guilt if you eat the whole bag!

Print Recipe

Truffle & Garlic Kale Chips

Ingredients

4 cups curly kale stems and ribs removed, cut into larger than bite-sized pieces
1 tsp extra virgin olive oil
1/4 tsp garlic powder
1/4 tsp black truffle salt plus additional for garnish

Instructions

Preheat oven to 250 F. Line a large rimmed baking sheet with a silicone mat or parchment paper.
Place the trimmed kale pieces in a large mixing bowl. Drizzle olive oil over the kale then massage with your hands until pieces are completely coated.
Sprinkle salt and garlic powder over the kale and toss lightly to coat.
Arrange the kale pieces in a single layer on the baking sheet.
Bake for 25-30 minutes until the kale pieces have dried out and are crispy, but not browned.
Remove baking sheet from the oven and pour kale chips into a serving bowl. Sprinkle additional truffle salt on top, if desired.
Serve immediately or store in an airtight container for 3-5 days.

Salsa Verde

February 5, 2015 by Kelly Dedeaux

Who else here is a huge fan of dips? I love grabbing a bag of chips and some delicious dip for snacks, or even when I’m too hurried for lunch some days! There’s so many good recipes out there, but one of my favorite dips is this creamy Salsa Verde!

I originally shared my Creamy Salsa Verde back in 2013, and although I’m still a big fan of that particular recipe, I’ve made some changes so it’s now near perfection! We were craving this so bad the other week that we whipped up a batch, all excited…and realized we had NO CHIPS. Ugh! So Hubby drove to the store right then, even though it was like 9pm, and grabbed a couple bags. when you want a dip fix, you WANT a dip fix!

Ingredients

3 Tomatillos (remove husks and rinse off the sticky stuff)
1 Ripe Avocado
3 tsp. Garlic, minced
1/4 White Onion, diced
3 tbsp. Lime Juice
3 tbsp. Cilantro
2-3 tbsp. Honey or Agave
1/4 cup Jalapeno flavored Tabasco Sauce (more or less, based on preference)
Pinch of Salt

Directions

Cut your tomatillos into fourths and add them, your garlic, onion, lime juice, cilantro and honey into a blender and blend well.
Remove the pit from your avocado and scoop the good stuff into the blender. Add your Jalapeno Tabasco, adding more for a ‘hotter’ flavor and less for more ‘mild’. It’s easy to add more if you decide it’s too bland, so just add a bit to start then add a bit at a time until you reach your desired taste!
Blend until desired consistency and enjoy!

What are YOUR favorite types of dip to go with your chip of choice?

10 Tips to Get Back to Balance PLUS a Recipe

January 8, 2015 by Kelly Dedeaux

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BacktoBalance #CollectiveBias

Who else got WAY off their eating plan during the holidays? Even if you don’t normally watch what you eat very closely, it’s likely that with all the parties, treats, baking and goodies your diet wasn’t normal. I can definitely tell a difference, and one of my goals for this year is to get back on track, starting with these 10 Tips to Get Back to Balance…PLUS I’m sharing a recipe!

#1: Drink More Water

I hear this over and over, and for good reason! One of the best things you can do for your body is to drink more water. I, personally, struggle with this big time….but it’s a work in progress, and I’m getting better! Drinking water helps keep your body hydrated, and can also help keep you more full throughout the day so you don’t go grabbing random treats just because.

#2: Mind the two ‘Ps’…Portions and Protein!

That may sound silly, but bare with me. One thing I learned in one of my nutrition classes in college was this trick for eating less, but not being hungry: eat smaller portions more regularly throughout the day, and make sure they’ve got a good hit of protein in them. This is one thing that works GREAT for me, so I like passing it on!

One easy and delish way I’ve been doing this is with LEAN CUISINE®! They’re making it easier to stay on track all day, every day, with over 50 protein-packed varieties, including breakfast! One of my personal favorites is the LEAN CUISINE® Culinary Collection Sesame Chicken. The noodles are great (I love noodles, and think I’m a pretty awesome ‘noodle slurper’…see the video below if you don’t believe me!), the chicken has a tasty sesame breading, and the sauce is totally amazing. I like to pair it with the seasoned tomatoes, which I’m sharing the recipe to below!

One of their great breakfast options for starting your day off right is their NEW! LEAN CUISINE® Morning Collection™ Turkey Sausage Scramble. It’s full of turkey sausage with egg whites, roasted red potatoes, reduced-fat cheddar cheese, red peppers & onion. Super good!

Seriously, you could keep yourself on the right track with all SORTS of LEAN CUISINE® options! Just head to Walmart’s frozen section and BEHOLD….tons of possibilities! Another bonus? Super quick and easy to heat it up, so even in a rushed morning it’s no hassle!

#3: Curb a Sweet Craving with Fruit

Especially late at night when you just REALLY want something sweet, go for some fruit first. Although I’m a total chocolate-lover, I’m often able to curb my cravings when I try some strawberries or other sweet fruit first. Less calories, more nutrients, and you’re sweet tooth is satisfied!

#4: Have conversations While You Eat

If you’re taking breaks between bites (because you, hopefully, don’t talk with your mouth full) this makes you take longer to eat. You’ll feel full sooner than if you’d rushed. This can really help you to not overeat! Plus, great memories and relationships can be made over mealtime conversations!

#5: Shake it Up!

By this I mean add some VARIETY into your foods. Seriously, how fun is it to eat the same thing day after day? None, that’s right! So mix it up with different foods, change up the spices and seasonings, and give your taste buds new things to look forward to.

#6: Hide the Temptations

If you have a weakness for chocolate (guilty as charged!) then it’s not smart to keep a bag of chocolate chips on the counter. It not only makes it stand out in your mind every time you see it, but it also makes it WAY easier to just grab ‘a little’. And we know how often easy-to-get-to treats go from being ‘a little’ to ‘oops!’

#7: Don’t Eat While Plugged In

If you’re on your computer or phone while eating, your focus is on THOSE things, not the food. You’re more likely to overeat and feel less satisfied because you weren’t really AWARE of eating. Our bodies and minds can really work for us with different stimulus making note that we did, in fact, eat enough (see the food, taste the food, etc.) or against us if we can’t even remember what we just consumed.

#8: When Shopping, Buy Smaller Indulgences

It’s okay to treat yourself in ration, and often that can help you stay on track much better than cutting out your favorites all-together! One way to help you not OVER indulge is to buy less of it. A mini-sized bag of chips, or a snack-sized box of cookies. You can even divide portions into tiny baggies and hide what you don’t want to be tempted with right then.

#9: Do NOT Skip Breakfast

There’s a reason parents and teachers have always warned us to eat a good breakfast in the morning. It not only helps you wake up, and stay more alert because you’re not hungry (and you’re probably more pleasant to be around!), it also will help you stay on track through the rest of the day. So even if you’re in a hurry, don’t miss it!

#10: Don’t Let Yourself Stay Derailed!

You’re going to have days where you goof up with being more balanced. It happens to all of us! The bad thing about it is when you let that ONE day set you off for the long haul. It happened, just move right back on track. Also, allow yourself some freedom. It’s okay to splurge in your foods every now and then, to enjoy a REALLY amazing dessert or something….just don’t go crazy. It’s all about BALANCE, after all!

I promised y’all a recipe…..So here’s my Seasoned Tomatoes!

Ingredients

5 Roma Tomatoes, Sliced
1 tbsp. Olive Oil
1 tsp. Salt
1/2 tsp. Black Pepper
1 tbsp. Parsley
1/8 – 1/4 cup Parmesan Cheese, Grated
1 tsp. Garlic Salt

Directions

Preheat oven to 400 Degrees F. Spread the olive in the bottom of a 9×13 baking dish. Spread the tomato slices all over the pan, getting both sides of the slice covered in the olive oil. In a small bowl, combine the remaining ingredients. Sprinkle over the tomatoes.
Bake for 8 minutes, then remove from oven. Heat the oven to High Broil and cook for another 2 minutes. Allow to cool a bit before serving.

For even more great recipes, check out www.walmart.com/nestle

See, I’m a noodle slurping PRO 😉

Hormel Pepperoni Stuffed Peppers

December 11, 2014 by Kelly Dedeaux

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PepItUp #CollectiveBias

We’re down to two weeks people. TWO WEEKS! Count them…one…two. That’s it, and it’s Christmas. While I’m sitting here calmly as if I’m totally on top of things, in my head I’m in a million different directions going through half a dozen lists and screaming like a lost child. Needless to say, I don’t have a lot of free time right now! Luckily, I can still whip up delicious, comforting dinners in hardly any time at all, like these Hormel Pepperoni Stuffed Peppers!

The weather is really getting colder (for Texas), so although I admit I have served pb&j for dinner more than once already this month, I like to make yummy foods that can help warm us up. That this recipe includes veggies definitely helps, too!

These stuffed peppers have just the right amount of spice to them that give your taste buds a little tickle. You can adjust by adding more or less chili powder. Pretty much anything in this recipe can be adjusted as to amounts, so you’re free to cater it to what YOUR family prefers. My kiddos were so funny, they kept saying they were eating ‘baby pepperonis’, and loved that they were so mini. I think they were perfect for these peppers, and was so glad I found them!

The regular sized might be too much per bite, and I didn’t want to spend time cutting them up. I’m all about the easy the next couple of weeks! You can even nab a Hormel coupon to Save $1.00 on the purchase of any two (2) HORMEL® Pepperoni packages: http://www.hormel.com/Coupons.aspx (while supplies last)

Note: We ate 1 green pepper per adult, kids about 1/2 each.

Ingredients

1-pack Hormel Pepperoni Minis, Original flavor
1 lb. Pork Sausage, cooked
4-6 Large Green Peppers
2-3 Roma Tomatoes, diced
1 cup Mushrooms, diced, if desired
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 tsp. Oregano
Dash of Chili Powder
2-4 cups Mozzarella Cheese, shredded

Directions

Make sure the green peppers are washed, the tops are cut off and the insides discarded. Preheat your oven to 350 Degrees F. Line a baking sheet with foil and place the green peppers (open side up) on it. Set aside.
In a bowl, combined the Hormel Pepperoni Minis, sausage, diced tomatoes, mushrooms, and all seasonings until well-mixed. Gently stir in about 1 cup of the cheese.
Stuff the green peppers with the pepperoni mixture, being careful not to tear the sides, until almost full. Top with more shredded cheese, a dash of oregano, and a few more mini pepperonis.
Bake for 25-30 minutes, or until peppers are tender. Serve warm, and store any leftovers in the fridge.

You can find even more tasty pepperoni recipes on the Hormel Facebook Page, or check them out on their Twitter!

Cheesy Spinach Stuffed Tomatoes

November 21, 2014 by Kelly Dedeaux

I grew up in Utah. Northern Utah, to be more specific, and it was FREEZING in the winters. Lots of snow and ice, shoveling driveways, etc. Now that we live in Texas, I know I need to keep things in perspective and not complain about our 40 degree weather….but it’s still So. Dang. Cold! I’m pulling out the warm sweaters and slipper socks, and definitely stocking up on warm, comforting foods, like this Cheesy Spinach Stuffed Tomatoes!

How cold it it where you are? I hear about cities being under feet of snow from arctic blasts, and it makes me want to pull up another blanket and warm up more slow cooker caramel apple cider! And chow down on these fabulous stuffed tomatoes! There’s something about melted, creamy cheese that just speaks WARMTH to me. These turn out so gooey cheesy and full of flavorful goodness. Hubby seriously licks his plate clean every time, it’s that good! Plus the smell….oh wow, it’s almost torture smelling the deliciousness while you’re cooking!

Ingredients

4 Large Round Tomatoes
2 cups Heavy Cream
1 tbsp. Olive Oil
2 tsp. Garlic, minced
Pinch salt
3 Cups Spinach, overflowing
2 tsp. Ground Nutmeg
1-2 tsp. Red Pepper Flakes
2 cups Mozzarella, shredded
Sprinkle of Parmesan Cheese

Directions

Simmer the Heavy Cream in a pot about 20 minutes. Heat the Olive Oil in a skillet, add the garlic and cook 1 minute. Add the Salt and Spinach leaves. Cook until spinach begins to darken and wilt. Don’t let it get too mushy!
Add the heavy cream to the skillet and stir in the Nutmeg and Red Pepper Flakes. Add the Mozzarella and cook until it’s all melted.
Cut the tops off the tomatoes and remove the insides. Spoon the cheesy mixture into the tomatoes and sprinkle Parmesan Cheese on the top. If desired, broil the tomatoes about 3-6 minutes, or until the tomatoes are warmed.
Enjoy!

Spicy Alfredo Pasta

July 3, 2014 by Kelly Dedeaux

I must be on a tomato kick lately, because I’m sharing ANOTHER fabulous recipe today that features some tasty cherry tomatoes. It must be the summertime-food love getting me, since tomatoes SCREAM summer! This Spicy Alfredo Pasta is deliciously fresh and summery!

I originally used the Alfredo sauce on my Chicken Alfredo Pizza, and it was lick-your-fingers good! As you know, we love pasta, and since I was craving something with Alfredo but with a nice, little ‘kick’ to it, I thought this would be the perfect combo. Tossing in the fresh tomatoes and broccoli really give it some nice texture, and amazing flavor!

Of course, I got caught dipping some of the cherry tomatoes in the sauce while making the pasta, so we didn’t end up with AS many in the actual Spicy Alfredo Pasta….but it was too dang good to resist! Yes, my lack of self-control is embarrassing, at times!

Ingredients

2 tbsp. Butter
1 Garlic Clove, minced
1 tsp. Red Pepper Flakes
1 cup Heavy Cream
1 tbsp. All-Purpose Flour
1/4 cup Parmesan, shredded – plus some for topping
1 box Penne Pasta (we use whole grain)
2 cups Cherry Tomatoes
2 cups Broccoli Florets

Directions

Cook Pasta according to box directions.
Meanwhile, in a medium saucepan, melt the Butter over medium heat. Add the Red Pepper Flakes (adjust based on your desired ‘kick’) and minced Garlic, cooking about 1 minute or until fragrant.
Mix in the Flour; cook until light tan in color. Mix in the Cream, reduce heat and simmer until thickened, about 2-3 minutes. Add the Parmesan, stirring until melted in, then remove saucepan from heat.
Slice the Cherry Tomatoes in half lengthwise. After draining the pasta, add the sauce, tomatoes and broccoli, stirring until well-mixed.
Use additional Parmesan cheese for topping, if desired. Enjoy!!!

Cheesy Cauliflower Dip

June 27, 2014 by Kelly Dedeaux

We have a ~~ridiculous amount~~ lot of cut up cauliflower in our freezer. Bags upon bags! My oh-so-wise self (yes, being sarcastic here) saw a great deal on 35 pounds of cauliflower for an insanely cheap price, so I got it. Yes, we like cauliflower, but that was way more than I was imagining in my head! So I’ve been slowly going through new recipes in which I can use it up, before it’s too old. One of my new favorites is this Cheesy Cauliflower Dip!

Remember some of my other cauliflower dishes, such as my Creamy Cauliflower Pasta? Yum! This is equally as tasty as that dish! Man, oh man, the cheesy-ness of this Cheesy Cauliflower Dip is seriously delish! Plus, it’s super easy to make…score!

Ingredients

1 cup Cauliflower, steamed/softened
Olive Oil for drizzle
1/4 tsp. & 3/4 tsp. Salt
2 pinches Cayenne Pepper
1/4 tsp. Paprika
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
12 oz. Cream Cheese, softened
1 cup Sour Cream
1/3 cup Mayo
1/4 cup Parmesan, shredded
1/2 cup & 3/4 cup White Cheddar
1 tbsp. & Sprinkle Parsley
1/2 tbsp. Lemon Juice
2 packed cups Spinach, chopped
1 1/2 tbsp. Garlic, minced

Directions

Preheat oven to 400 Degrees F. Spray or line a baking sheet.
In a small bowl, toss the Cauliflower with a drizzle of Oil, 1/4 tsp. Salt, pinch Cayenne, 1/4 tsp. Paprika, 1/4 tsp. Onion Powder, and 1/4 tsp. Garlic Powder. Spread on baking sheet and cook for 15 minutes. When done, remove and allow to cool a bit. Turn oven to 450 Degrees F.
In a medium bowl, mix the Cream Cheese, Sour Cream, Mayo, Parmesan, 1/2 cup White Cheddar, Parsley, Lemon Juice, Salt and pinch of Cayenne.
Add in the Spinach, Cauliflower, and Garlic. Scoop mixture into a sprayed pie dish. Top with 3/4 cup White Cheddar. Bake at 450 Degrees F for 15 minutes, or until cheese on top has slightly browned. Remove, sprinkle Parsley on top, allow to cool a bit and enjoy as a dip for chips, breads or other snacks!