Fall is officially here and so is apple picking! I love going apple picking with our dog, Claude, who we adopted two years ago this year. It was one of the first outings we took with him and it has now become a family tradition. He is also turning 10 years old this October, so I would like to try out some home-made dog biscuits for his birthday!
For future posts, I would like to add more photos of the cooking process, since I really enjoy other bloggers and cookbooks who do the same. I tried filming cooking videos for these past three recipes, but my laptop is, unfortunately, not cooperating with posting them online.
Of course it isn't fall until you've eaten your fill of apple and pumpkin desserts! Last week, I tried making Martha Stewart's Apple-Cherry Cobbler recipe. I tried the cranberry version of the recipe, so I used a bag of frozen cranberries instead of cherries. I found this recipe incredibly easy and adaptive. My husband and I also enjoyed how it wasn't too overly sweet.
One of my newest favorite meals to make for dinner are these stuffed bell peppers. I created this recipe after looking at a bunch of other recipes online and then added my own touch.
As a side note: this recipe uses Emeril Lagasse's Essence Creole Seasoning,
which is one of my favorite spice mixes to date! I love this mix because you can make it yourself with many common pantry spices. Usually, I mix a big batch of it and store it in a recycled glass jar for use later on. I have found that it works incredibly well in so many recipes including stews, roast rubs etc. I also love it because it makes a great foolproof method of seasoning for my husband who often requests that I mix up another batch of the Creole Seasoning when we a running low.
Ingredients
1/2 cup Basmati rice
1/2 cup water
1/2 pound ground beef
1 egg
1/4 cup bread crumbs
1 tablespoon Emeril Lagasse's Essence Creole Seasoning
1 tablespoon worcestershire sauce
4 bell peppers cleaned and cut in half
1 cup of your favorite cheese, shredded (I used a combination of Monterrey Jack and Cheddar cheese)
1. Add rice and water in a small pan and cook on low until all of the water has been absorbed by the rice.
2. Preheat the over to 375 degrees F.
3. In a large bowl, add beef, rice, egg, bread crumbs, Essence Creole Seasoning, and worcestershire sauce and mix with hands until combined.
4. Once the bell peppers have been cleaned and cut in half (make sure to remove seeds and ribs inside), fill the peppers with the beef mixture.
5. Add shredded cheese to the top of the stuffed peppers.
6. Place peppers on baking sheet and place in preheated oven, cook for 25-30 min. depending on size of peppers.
Hi everybody! Welcome to my first blog post! I am so excited to start my foodie adventure and I hope everybody will enjoy the ride with me.
So, here's a little about me. I'm just your average twenty-something finally making time for what I love to do: cooking and baking. I'm definitely not a professional, but I've always been the person in the group to cook for everybody else and enjoyed it. In college, I loved getting together for potlucks and later at my job, I was always the one to bring in homemade cookies or brownies.
I hope to use this blog (and perhaps some vlogs) to share my passion and to learn some new recipes along the way. I would really like to blog about some of my own recipes/adaptions as well as "test out" some great recipes I have pinned on Pinterest. So, if you have any suggestions fell free to leave me a comment!
Without further a due, my first recipe is for my own Pico de Gallo. I started making this salsa when I fell in love with a similar pre-made Pico de Gallo at a local grocery store. I wanted to make it myself as a less costly alternative and now, almost seven years later and after many trials, I think I have perfected my own adaptation of the recipe. This is definitely one of my most requested dishes and I make it for pretty much every summer family function or potluck party. The leftovers can also be used as a filling for omelets, which is super delicious. I hope you enjoy!
Ingredients
4 large tomatoes or 6-7 smaller tomatoes
1 cucumber
1 green bell pepper
1 red bell pepper
1 yellow bell pepper (optional)
1/2 red onion
1 garlic clove
1 lime or about 1/4 cup of lime juice
Salt and Pepper to taste
Instructions
1. Cut up all vegetables into small chunks
2. Stir vegetable, add lime juice, salt and pepper to taste
3. Ready to eat immediately or store in refrigerator over night
