peppers

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? All the Buzz: Diablo Pepper Poppers! Sometimes you need an appetizer that doesn’t come across as a flame thrower sending your guests to the nearest source of water to put out the fire. I have discovered mini sweet peppers are a great stand-in for their high intensity cousin, the jalapeño. These little jewels are a colorful sight and taste even better than they look, which is pretty appealing. The green, orange, red, and yellow “pops” of color are bursting with flavor as well. No fire extinguisher needed. 
DIABLO PEPPER POPPERS 
Ingredients:

12 mini sweet peppers

2 tablespoons garlic olive oil

1/8 teaspoon garlic and herb seasoning 

1/8 teaspoon seasoning salt

3 green onions, snipped

7 Pepper Jack string cheese sticks

3 ounces prosciutto, deli sliced
Instructions:

Preheat oven to 400°. Line a baking sheet with foil. Spray a wire rack with nonstick spray and place on the pan. Set aside. Wash the sweet peppers. Pat dry. Slice the top of each pepper vertically, removing a small portion to create a well. Remove any seeds. Brush each pepper with the garlic olive oil. Sprinkle on seasonings. Place peppers on the wire rack with cut side down. Bake 10 minutes; then set the broiler to High and broil for 2-3 minutes until the peppers are slightly charred. Remove from oven. Cool slightly. Using a tongs, flip them over. Divide the green onion snips into the bottom of each pepper well. Using a kitchen shears, cut the string cheese to fit each pepper. Take each deli portion of prosciutto and slice it in half lengthwise. Carefully wrap the prosciutto around each filled sweet pepper and place upright on wire rack. Broil on High another 2-3 minutes or until the prosciutto gets crispy. Remove pan from oven and let cool slightly. Taking a cake tester, pierce each pepper from one side to another to make an opening. Insert a wooden pick in the opening. Now you have a finger food appetizer. Serve with herbed yogurt for dipping. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Paleo Pepper Steak! Before you delete this post, hear me out for sec. Paleo does not mean blah, boring, and tasteless. In fact, this recipe gives you permission to only eat the stuff you crave. No hidden sauces or funky herbs. Basically, what you see is what you get. (Disclaimer: Pay no attention to that slice of garlic bread. It was put in the photo by my alter ego who loves carbs.) The green and red peppers are so fresh you may feel like nibbling on one or two as you slice them into strips. And the caramelized onions compliment the taste of steak, in my opinion.  
PALEO PEPPER STEAK
Ingredients:

1 large green bell pepper, sliced and seeds removed 

1 large sweet red pepper, sliced and seeds removed

1 large yellow onion, skin removed and sliced

2-3 tablespoons olive oil

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder 

1/8 teaspoon cracked black pepper
2-6 ounce filet mignon steaks

Sea salt, black pepper, and garlic powder steak to taste

1 pat of butter
Instructions:

Salt and pepper both sides of the steak while the gas grill is preheating from 450°-500°. At this time sprinkle the steak with garlic powder as well. The salt begins to draw out a little bit of moisture which makes the steak sizzle when it hits the grill grate, sealing in the flavor. For accuracy in grilling, my husband sets the timer on his cell phone, which is quite handy. Grill the steak for 2 1/2 minutes on one side before flipping over for the remaining 2 1/2 minutes. The finished steak will be medium-rare. Now this is the most difficult part. Let it rest for about 5 minutes before serving. The juice will reabsorb back into the steak to give you that moist and meaty taste. 
Meanwhile, sauté pepper and onion slices in olive oil and seasonings in a large skillet on medium heat. Turn often to gradually brown the vegetables and avoid burning. They will be tender in about 20 minutes. Reduce heat to low simmer to keep warm. Before serving, surround the steak with peppers and onions. Finish with a pat of butter.  

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Maque Choux Soup! This fancy name for Spicy Corn Chowder is pronounced “mock shoe”. (Sometimes I get a kick out of acting like a gourmet chef, so humor me a little bit.) Believe me when I say use the freshest garden ingredients in making this rich bodied soup. You won’t regret it. Since I freeze the wonderful Indiana sweet corn in its prime, along with the garden green bell peppers, the flavors seemed to burst forth in jubilation. If you can’t find fresh produce, try frozen as a substitute. I also had saved some smoky end pieces from a baked Virginia ham recently for a nice salty finish. 
MAQUE CHOUX SOUP
Ingredients:

2 cups whole-kernel corn

1/3 cup green pepper, chopped

1/4 cup onion, chopped

1 tablespoon vegetable oil

1/4 teaspoon cumin

2 potatoes, peeled and diced

2 cups chicken broth

1 teaspoon sea salt

1/8 teaspoon black pepper 

1/8 teaspoon red pepper flakes, crushed

1 cup milk

1/2 cup sour cream

3 tablespoons cornmeal, finely ground

1/2 cup smoked ham, diced
Instructions:

In an iron skillet over medium high heat, add half the corn, onion, and green pepper. Cook, stirring constantly for 3 minutes until vegetables begin to char. Transfer to a large bowl and set aside. Add the vegetable oil and cumin to the skillet and repeat process with remaining corn, onion, and green pepper. Transfer to the same bowl. Take 1 cup of mixture, add 1 cup of chicken broth and blend until slightly smooth. (I used a food processor on pulse.) Meanwhile, in a 2-quart pan, boil potatoes in remaining chicken broth seasoned with sea salt, black pepper, and red pepper flakes. Cook until tender, about 10 minutes. If necessary add enough water to keep it from boiling dry. Reduce heat to medium low and add one cup milk. Simmer, stirring often. Add corn mixture and creamed corn mixture to potato base. Simmer for 5 minutes. Whisk together sour cream and cornmeal in a measuring cup. Slowly add hot soup to it. This will keep the sour cream from curdling. Then slowly pour it back into the corn chowder. Simmer, stirring occasionally for 5 minutes or until soup thickens. Add diced ham. Heat through. Serve hot. Garnish with cheddar cheese and ham pieces. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Wicked Hot Wings and Drummies! Get set for an explosion of hot jerk sauce slathered over fork-tender chicken slowly cooked all afternoon. These “fall off the bone” juicy morsels will have you smacking your lips and wiping your chin. A side dish of chunky Bleu cheese dressing snuffs out the fire and tramples the heat. Keep stalks of celery handy and you’ll find yourself wondering how you finished the entire platter. 
WICKED HOT WINGS AND DRUMMIES 
Ingredients:

1 1/2 cups Jazzy Jerk Sauce**

1/2 cup butter

2 tablespoons Worcestershire sauce

2 teaspoons oregano

2 teaspoons onion powder 

2 teaspoons garlic powder

1/2 cup ginger beer

1 1/2 pounds chicken wings and drummies

1 tablespoon sesame seeds
Instructions:

Mix together habanero sauce, butter, Worcestershire sauce, oregano, onion powder, and garlic powder. Bring sauce to a boil over medium heat, stirring occasionally. Reduce heat and simmer on low for 5 minutes. Add 1/2 cup ginger beer. Stir to blend. Place chicken wings and drummies in a crockpot. Cover all with sauce. Cook on High setting for 2 hours. Reduce temperature to Low setting and cook 2 1/2 hours longer. Preheat oven to 400°. Line a baking sheet with foil. Spray with nonstick oil. Place wings and drummies on foil. Baste tops with sauce. Bake 15 minutes. Turn with tongs, baste, and bake 15 minutes longer. Serve with additional sauce. Garnish with sesame seeds. Serving suggestion: Celery sticks and chunky Bleu cheese dressing. 
*The Jazzy Jerk habanero sauce may be substituted for another hot pepper sauce. 
**Jazzy Jerk Sauce recipe may be found by clicking on the link below. 

https://snapshotsincursive.com/2015/10/15

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Not-Your-Momma’s Scrambled Eggs! Do you have a fussy eater? Sometimes it takes a lot of energy to keep things interesting and fun. Here’s your answer for simplifying breakfast or dinner: put the scrambled egg mixture in a hollowed out pepper shell. Bake it in the oven while the bread is toasting. The aromas alone will grab their attention. Trust me, it’s worth the wait. 
NOT-YOUR-MOMMA’S SCRAMBLED EGGS
Ingredients:

3 sweet peppers, seeded and ribs removed

1/4 cup dry aged prosciutto, cubed

2 tablespoons sweet red pepper, diced

2 tablespoons onion, diced

1 tablespoon olive oil

smidgen of seasoned salt

nip of cracked black pepper

1/2 cup cheddar cheese, finely shredded

2 eggs

1 tablespoon milk
Instructions:

Preheat oven to 350°. Coat oven-proof baking dish with nonstick spray. Place peppers upright in bottom of dish, like a boat. They need to sit flat in order to keep the eggs from running out. In a small skillet, add olive oil, red pepper, onion, and prosciutto. Sauté in seasonings. In a small bowl, whisk together eggs and milk. Beat well. Layer the pepper boats with cheese and prosciutto mixture. Pour eggs over all to fill. Bake for 30 minutes or until set. Serve with buttered toast and salad. 

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Jazzy Jerk Sauce! Get fired up as you crank up the heat with this homemade habanero pepper sauce. Choose those festive little lantern-shaped peppers from the local market or nearby health food resource, don a pair of vinyl gloves, and fill your kitchen with aromas from the Caribbean Islands. As it cooks, let your imagination run wild for the condiment that sends the temperature rising!
JAZZY JERK SAUCE
Ingredients:

2 garlic cloves, minced

1 tablespoon olive oil

1 sweet onion, diced

1 cup baby carrots, chopped

2 cups water

10-12 habanero peppers, seeded and finely chopped

3 tablespoons orange juice

3 tablespoons apple cider vinegar

1 teaspoon sea salt
Instructions:

In a medium sauce pan, sauté garlic in olive oil. Add onion, carrots, and water. Bring to a boil, reduce heat, and simmer 20 minutes or until carrots are soft. Remove from heat. Add habanero peppers, orange juice, vinegar, and sea salt. Transfer to a blender and purée until smooth. Pour into a jar and store in the refrigerator until ready to use. 
*Serving suggestion: Wicked Hot Wings and Drummies. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho! Yee-haw! Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right! Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year. 
GIDDYUP GAZPACHO 
Ingredients:

4 large ripe tomatoes, chopped 

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium
Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? The Daily Special: Zippy Stuffed Peppers! I can hardly wait for my garden peppers to grow large enough for this tasty Italian-style meal. It is traditional, yet impressive, when serving to our dinner guests. And the presentation is phenomenal. When serving, place each stuffed pepper in a shallow bowl with a side of buttery bicolor sweet corn, cobs removed. Add crusty bread and everyone will sing your praises thinking you slaved all day to make such a five-star entrée. Live it up!
ZIPPY STUFFED PEPPERS
Ingredients:

6 large green bell peppers

1 pound Italian sausage, ground

2 tablespoons olive oil

2 tablespoons onion, chopped 

1 garlic clove, minced

1 teaspoon sea salt

I teaspoon fennel

1/8 teaspoon oregano 

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon crushed red pepper flakes (optional)

1 cup cooked brown rice

1/4 cup corn

1 1/2 cups diced tomatoes in sauce 

3/4 cup mozzarella cheese, shredded
Instructions:

Preheat the oven to 350°. Cut off the top of each pepper and remove the insides. Rinse and drain. Brown the Italian sausage, garlic, and onion in olive oil. Drain and stir in the spices. Add cooked rice, corn, and half the tomatoes. Mix gently and heat through. Stand peppers upright in ungreased baking dish. Put a scant spoonful of sauce in the bottom of each pepper. Sprinkle in a little cheese. Then stuff each pepper with the meat mixture. Pour remaining sauce over stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake 15 minutes longer. 

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? A Second Helping of Xnipec Salsa, which translates to “smoking HOT” because it’s made with habanero chile peppers popular in the Yucatan region. I was pretty cautious in making this by first roasting the habaneros in the oven and then scraping out all the seeds. (Warning: Be sure to wear gloves when handling habanero peppers!) I served this salsa with the Zesty Fish Tacos coming up in Letter Z. 
XNIPEC SALSA

Ingredients:

1/3 cup Vidalia onion, chopped

1 clove garlic, peeled and minced

4-6 plum tomatoes, cut-up with juice

2 tablespoons orange juice

2 tablespoons lime juice 

Salt to taste 

2 Habanero peppers

3 tablespoons cilantro, chopped

Instructions:

Mix together onions, garlic, tomatoes, salt, lime juice, and orange juice. Set aside. The salt will make the tomatoes very juicy, which releases the flavor, in my opinion. If you prefer a thicker, chunkier sauce, do not add salt until ready to serve. 
Roast the habaneros in the oven at 400° until charred. Broil if necessary. Watch! Slice in half and remove stems. Scrape out all the seeds. Then dice the peppers. Combine with the onion/tomato mixture. Add chopped cilantro. Toss gently. Marinate salsa for one hour prior to serving.