Grilled Bell Pepper Salad

grilled bell pepper salad

We’ve just recently fallen in love with peppers– as a family.  Peppers have never been our go-to vegetable but, last week I was inspired by the beautifully-hued peppers at my neighborhood market.  I really have never used peppers in my cooking outside of the Roasted Red Pepper dip I made last year.  While it’s tasty and received thumbs up from my adult taste testers, my kids thought it was just mediocre.

Not sure if you’re aware that peppers, the wonderful vitamin-c packed vegetables, are at peak right now!

Last week’s snack consisted of sliced peppers with some goat cheese and homemade pesto on top–zesty and flavorful with just the right amount of crunch.

The Grilled Bell Pepper Salad is a delicious, yet healthy dish with-tons of flavor! Let me know if you are interested in posting the recipe! I have images upon your request.


Paulding & Company is a full catering kitchen-based in San Francisco  founded by mother-daughter duo Tracy and Terry Paulding.

Baked Apple Chips

apple chips

It’s starting to feel a tiny bit like fall here on the east coast–harbinger of apple picking and pumpkins galore.

I visited an amazing local farmer’s green market around the corner last week and was greeted with a cornucopia of fresh produce–locally grown.  The apples were just too impressive to pass up.  Instead of my normal morning workout, simply carrying two bags of apples was all that I needed to break a sweat.

With all those apples, I was compelled to bake some apple chips.

This recipe is super easy and really only requires one ingredient: apples. We used  Red Delicious apple sand a Gala apples but, really, any variety is fine. The key is to slice the apples as thin as possible. We used our handy OXO Mandolin to get perfectly even slices.

Next, just lay your slices on a cookie sheet lined with parchment paper. We chose to sprinkle our slices with some cinamon and sugar too before we let them bake in the oven for approximately one hour.

While baking, the sweetest smells of fall will waft throughout your kitchen.

After an hour, just loosen the apples from the paper and cook them for another 2-3 minutes and you’re resdy to enjoy the most delicious apple-based snack.

But, we now have a new (healthy) snack that we can make on a moment’s notice.

Enjoy.

Brazilian Shrimp Soup

 

brazillianshrimpsoup

Today’s recipe comes from Serena- author of the soup blog Seriously Soupy.  Since the blog started, Serena has given soup tours and has taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

I first learned about this quick soup recipe from my run-down about National Soup Month. I loved how easy it was – but also how it included so many rich flavors from the creamy coconut milk and the spicy red-pepper flakes. I didn’t have any rice, so that part was omitted but I still found it to be a hearty and satisfying soup that did fine without the starch. Enjoy!

 

What soups from Brazil have you made?

Baked Tuna Melt Pockets

It’s officially back to school for most of the country which means everyone’s anxiety is running a level higher, afternoon schedules are filling up quickly, and time is very precious.  Most of us probably have to slough off those lazy days of summer and get back into the routine of cooking dinner every night, which can also become highly stressful.

How many times have you scratched your head trying to vary your dinner options only to fall back on the same boring pasta dish?

At the end of the day, there’s nothing more frustrating than having tired cranky kids who refuse to eat what’s being served.

Don’t fret, sometimes that elusive new dish is just a tiny tweak away…

My newest recipe to help avoid any potential dinnertime dilemmas is a Baked Tuna Melt Pockets.  Imagine a tuna melt but one that’s actually baked into a neat puffed pastry pocket.  Best part, they come in single servings so everyone can enjoy their own pocket.

I’ve always used the BumbleBee ® brand tuna (the kind my mom loved too), especially the Albacore variety or the Light Tuna that now come in the handy water pouches.  For an apartment dweller like myself, the packed pouches take up little to no room in the cupboard.

bumblebee pouches

Obviously the pouches are also handy for when you’re on the run.  You can just throw a couple pouches in your bag and head out for the day.  But rest assured, Bumblebee® is still available in their iconic cans too.

For this recipe I like to use crescent rolls to help create the “pocket” effect.  Our cheese of choice is cheddar but, feel free to use your favorite.  It’s fun for the kids to get involved making this dish like an art project as assembling the pockets is like working with play dough…see below:

tunainbowlcrescentroll

 

tunainpocketsbakedtunapockets

If you’re looking for additional BumbleBee® recipes, you can check out more here: http://clvr.li/1AXROCL.

What’s your favorite tuna-based recipe you can share?

Hope you enjoy this recipe for a stress-free dinner.

 

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

 

 

 

 

 

 

 

 

 

 

 

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