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Bell Pepper
Red Bell Pepper Coulis
1 tablespoon olive oil
2 red bell peppers, seeded and chopped
2 shallots, chopped
1/2 cup white wine
1/2 cup chicken broth
1/2 cup sour cream
Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half. When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
2 red bell peppers, seeded and chopped
2 shallots, chopped
1/2 cup white wine
1/2 cup chicken broth
1/2 cup sour cream
Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half. When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
Grilled Bell Peppers with Goat Cheese
2 green bell peppers
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup goat cheese
1 tablespoon lemon pepper seasoning
Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside. Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup goat cheese
1 tablespoon lemon pepper seasoning
Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside. Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.
Chicken and Broccoli Braid
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Preheat oven to 375 degrees F (190 degrees F). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Preheat oven to 375 degrees F (190 degrees F). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
Zippy Carrots
1 tablespoon butter
1 1/2 cups sliced carrots
1 garlic clove, minced
1 tablespoon water
2 tablespoons diced green bell pepper
2 teaspoons ketchup
1 pinch chili powder
In a small saucepan, brown butter over medium heat. Add carrots and garlic; cook and stir for 1 minute. Add water; cover and cook for 6 minutes or until carrots are crisp-tender. Add green pepper; cook 2 minutes longer. Remove from the heat; stir in ketchup and chili powder.
1 1/2 cups sliced carrots
1 garlic clove, minced
1 tablespoon water
2 tablespoons diced green bell pepper
2 teaspoons ketchup
1 pinch chili powder
In a small saucepan, brown butter over medium heat. Add carrots and garlic; cook and stir for 1 minute. Add water; cover and cook for 6 minutes or until carrots are crisp-tender. Add green pepper; cook 2 minutes longer. Remove from the heat; stir in ketchup and chili powder.
Watermelon Fire and Ice Salsa
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.
Veggie Pizza
2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
1/2 cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 stalk celery, thinly sliced
1/2 cup halved and thinly-sliced radishes
1 red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
Steeler Salsa
2 yellow bell peppers, seeds removed and diced
1 large sweet or Vidalia onion, peeled and diced
4 yellow banana peppers, finely chopped
1/2 bunch fresh cilantro, finely chopped
1 pint ripe yellow grape tomatoes, pureed
6 oz. mango, peeled and then pureed
2 large cloves garlic, peeled and pureed
3/4 cup white wine vinegar
1/4 cup freshly squeezed lime juice
1 teaspoon white pepper
1/4 cup white sugar
pinch of salt (optional)
Remove the core and seeds from the bell and banana peppers, dice them and then put them in a 4 quart pot. Add the peeled and diced onion.In a food processor, puree the yellow tomatoes, mango and garlic, fresh cilantro leaves and remaining ingredients (except for the sugar); add to pot. Boil the mixture for 20 minutes over medium high heat. Add the sugar, reduce the heat and simmer for 10 more minutes. Cool and serve with blue corn chips.
1 large sweet or Vidalia onion, peeled and diced
4 yellow banana peppers, finely chopped
1/2 bunch fresh cilantro, finely chopped
1 pint ripe yellow grape tomatoes, pureed
6 oz. mango, peeled and then pureed
2 large cloves garlic, peeled and pureed
3/4 cup white wine vinegar
1/4 cup freshly squeezed lime juice
1 teaspoon white pepper
1/4 cup white sugar
pinch of salt (optional)
Remove the core and seeds from the bell and banana peppers, dice them and then put them in a 4 quart pot. Add the peeled and diced onion.In a food processor, puree the yellow tomatoes, mango and garlic, fresh cilantro leaves and remaining ingredients (except for the sugar); add to pot. Boil the mixture for 20 minutes over medium high heat. Add the sugar, reduce the heat and simmer for 10 more minutes. Cool and serve with blue corn chips.