Tag Archives: red bell pepper

Roasting Red Bell Peppers

Red bell peppers are inherently sweet and delicious. They are my favorite thing to add toRoasted Red Bell Pepper any dish! Here is a way to kick it up another notch (in the words of the famous chef, Emeril Lagasse)by just roasting it on the oven.

This simple method adds so much flavor to the peppers, you will taste a hint of smokiness, the pepper gets sweeter and the flesh becomes so soft. I absolutely adore this. I also love canning them once they have been roasted. You can choose to either can them in vinegar or oil but always add some spices to the mix. Once they marinate in there, you can use the oil to cook with for added flavor. Genius, right??


Turn your oven broiler on low. Wash and dry the red bell peppers and place in a single row on a baking sheet. I like to cover the bottom in aluminum foil to make clean up that much easier.

Place the baking sheet with the peppers under the broiler. You have to keep a close eye because you will notice small brown bubbles will appear. You want the skin to darken but not to become completely black. This process will only take a few minutes (2-4 minutes.)

Remove the baking sheet and turn the peppers over to expose the other side. You want the entire pepper to have brown blisters throughout.

Remove from the oven and place the peppers in a plastic sealable bag and allow the steam that is contained to separate the skin from the pepper. After 15-20 minutes, remove the peppers and the skin should come off quite easily.

Chop them up ad add them to salads, soups, serve as appetizers with a cheese plate or can then for later.

Macho Salad

Macho Salad Macho salad is a recipe that I learned a few years ago. What makes it so macho? It basically means that you add everything under the sun to a huge bowl and chomp away. Here are some of my favorites to add to this salad, feel free to add other ingredients and make it your own. As always, food is about having fun!

This recipe makes 4 large salads. (When I say large, think about feeding Adam Richman from Man vs. Food.) You can always make this recipe for fewer people and customize to your tastes.

My goal as a blogger is to teach you to take recipes that you adore and make it your own.

4 cups baby spinach mix (or any green mix that you prefer)
1 1/2 cups chicken, cooked and chopped
1/4 cup bacon, crumbled
1 large red bell pepper, cut into thin slices if you can grill the pepper first, that would be amazing)
1-2 avocados, pitted and cut into thin slices (I always use 1/2 an avocado per person)
1 cup cherry tomatoes
1/2 cup sun dried tomatoes
1 cucumber, sliced
2 tablespoons capers
1/2 cup corn, freshly grilled and cut off of the cob (low-carbers leave this out)
1/4 cup black olives
1/4 cup goat cheese
1/4 cup mild cheese (I used Colby jack)
1/4 cup toasted pecans, almonds or any other nut you have on had

Dressing Ingredients
2 tablespoons Dijon Mustard
1 lemon, juiced
1 teaspoon apple cider vinegar
1/3 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2/3 cups great quality olive oil

Salad Directions
Combine together all of the ingredients and set aside

Combine together the dressing ingredients and blend together and toss a small amount (few tablespoons) with the salad until it is lightly covered.

Thai Chicken Fried “Rice”

I love Thai food, it has the perfect mix of sweet and spicy. When I was younger, I refused to try anything that was both sweet and spicy and now, I can’t get enough of it. Isn’t that funny how things work? With my low-carb lifestyle, I gave up processed foods and sugars for the betterment of my health but I have always missed certain dishes. After experimenting with different cooking methods and Thai Fried "Rice"ingredients, I recreated one of my favorite dishes.

1 boneless, skinless chicken breast or 2 boneless, skinless chicken thighs, chopped into small pieces (there should be one cup of chicken)
2 tablespoons coconut oil
1 tablespoon sesame oil
1/2 white onion, sliced
1 red or green chili, thinly sliced
1/2 teaspoon minced fresh ginger
5 cloves garlic, minced
1 red bell pepper, sliced
1/2 carrot, sliced (leave out if you want)
1/4 cup shiitake mushrooms, sliced
1 stalk celery, sliced
1 egg
1 tablespoon low-carb soy sauce or liquid smoke (if using liquid smoke only use 1/8 teaspoon) you can also use coconut aminos (or gluten free soy sauce)
1 tomato, cut into wedges
2 sprigs chopped cilantro
4 green onions, sliced
3-4 cups riced cauliflower (This is created by using cauliflower that has been cut into large chunks and the florets are placed in bowl of food processor in batches. Process the florets until evenly chopped but not completely pulverized, it should resemble rice.) (Another method is to use a ricer equipment).

Sauce Ingredients
3 tablespoons chicken stock
3  tablespoons low-sodium fish sauce
1 teaspoon Thai chili sauce
2  tablespoons coconut milk
2  tablespoons soy sauce
1  tablespoons lime juice
1/8 teaspoon white pepper
1/4 teaspoon sugar substitute
1 tablespoon oyster sauce

Combine together the sauce ingredients and allow the chicken to marinate in it for a few minutes.

Turn on the pan or wok to medium-high heat and add the oils. Cook the white onion, chili, garlic, ginger and red bell pepper. After a minute, add the chicken and the sauce and cook for 2-3 minutes.

Add the celery, mushrooms and carrots and cook for an additional 2-3 minutes. The chicken should be cooked thoroughly at this point.

Add the remaining ingredients except the egg and cook for a minute. Remove the food from the pan and place it over the riced cauliflower.

Scramble the egg and add back into the vegetables. Serve while hot.

Drunken Cilantro Shrimp Stew

Drunken Cilantro Shrimp StewI love shrimp recipes that are full of flavor
2 pounds of whole shrimp, peel on and everything
3 chipotle peppers in adobe sauce, minced
Juice of 3 limes
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons lard, bacon grease or butter
1 small white onion, chopped
3 cloves of garlic, minced
1 red bell pepper, sliced ( I use green and red depending on what I have in the kitchen)
1 jalapeno, minced
2 Roma tomatoes, chopped
1/4 cup  Mexican beer (feel free to use any light beer of your choice) (For my low-carbers, use chicken or seafood broth)
1/4 cup chicken broth
1/2 teaspoon hot sauce of your choice
1/4 cup of cilantro

Marinate the fresh shrimp in a large bowl with the chipotle in adobo, lime juice, cumin, salt, pepper and cilantro for a minimum of 30 minutes to overnight.

Sautee the onions in the lard (or butter) until translucent and then add the garlic, jalapeno and bell peppers. Then after then have become a bit soft, add the tomatoes to cook for an additional minute.

Add the chicken broth, Mexican beer and the hot sauce.

Bring the mixture to a boil, add the marinated shrimp with the entire marinade.

Cook for 5-8 minutes covered, then uncover and allow the mixture to simmer.

Before serving, add the cilantro to the dish.

Serve over rice, mashed potatoes, mashed cauliflower, beans or just devour.

Savory Sausage and Spinach Pillows

Savory Sausage and Spinach PillowsI love this easy and delicious recipe, when I was younger and spent a lot of time babysitting, I would always make this for the kids. Needless to say, they loved it!

1 tablespoon oil (I prefer coconut or grape seed oil)
1/3 cup onion, diced
1/3 cup red bell pepper, diced
1/3 cup mushrooms, sliced

1/3 cup tomatoes

4 links hot Italian sausage, casings removed and crumbled
3 cups fresh baby spinach, washed and dried
2 tablespoons fresh basil, finely chopped
1 tablespoons fresh oregano, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/3 cup shredded white cheddar cheese
1 package (22½ ounces) puff pastry
2 tablespoons water
1 large egg white, lightly beaten
4 tablespoons cheddar cheese

Heat a large skillet to medium, add the cooking oil. Add the onions and bell peppers and cook for 2 minutes.

Then add the mushrooms and tomatoes and cook for another 2 minutes until the onions are golden brown.

Add the sausage and cook until the meat has browned. Add the spinach and allow it to cook until it wilts. Remove the pan from the heat and add the seasonings.

Mix in the cheese and set aside.
In a small bowl, whisk together the water and egg white and set aside.

Cut the dough into 8 equal parts by cutting in half then into four equal parts. Spoon 1/8 of the sausage mixture into the middle, fold the pastry sheet in on each side like you were creating an envelope and before you fold the last side over, using a brush or the back of a fork, add some of the egg mixture to keep the folds closed then fold over the last side. Turn the pastry over and place on a baking sheet, prick each with a knife in the center to create vent holes. Continue this with the other 7 pieces.

Brush each of the tops with the egg mixture and sprinkle with the cheddar cheese, each pastry should get 1/2 tablespoon of cheese.

Refrigerate the puff pastries in the fridge for 15 minutes.
Preheat the oven to 425 degrees F.

Bake the pastries for 15 minutes then rotate the baking sheet and bake for an additional 15 minutes or until golden brown.