Mexican · Quick Dinner

Super Speedy Stuffed Pepper

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This is a great recipe for when you are trying to clean out your fridge.  With just a few ingredients you can  put dinner on the table in a snap !

Ingredients:

1/2 pound ground meat/poultry ( I had beef)

1 can of corn

2 medium sized bell peppers ( I actually had 1 whole one and a half )

1/2 yellow onion, diced.

Taco sauce of your choice

Garlic powder, Chilli powder, oregano, salt and pepper to taste

1/2 cup shredded mexican blend cheese

1/4 cup bread crumbs

oil for cooking

Method:

Heat oil in a skillet and saute onions and beef with browned

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Add the seasonings and corn and cook till the raw smell of the seasonings go away.

Add the taco sauce, about 1/4 -1/2 cup, stir in and take off heat.  The sauce acts as a binder, so add as much as you want.  The amount will vary based on the amount of fat that comes out of your filling of choice.  For example, lean ground turkey might need more sauce than a 80-20 ground beef mixture.  if you do not have taco sauce, you can use salsa.

Allow the filling to cool

Preheat oven to 375.

Mix the cheese and breadcrumbs together and set aside.

Cut the peppers and remove the ribs and seeds to create a cavity that you can fill.  I like to cut it length-wise.

Fill the peppers with the meat and corn mixture and top with the cheese and bread crumbs

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Place peppers in a baking dish and drizzle a little bit of oil on the top.

 

Bake for 20 mins till golden brown

Serve hot, with a knife and fork.  It will get messy !IMG_1953

Cookies · Treats

Mexican Hot-Chocolate cookies

Happy Cinco de Mayo !!!!! A classmate from grad school is throwing a party at his house tonight and I thought I would bring these over.  Cookies are easy, portable and always a hit at cookouts–I thought, when is doubt, bring cookies ! Thank you Martha Stewart for the recipe.  I actually halved it and the dough still made 48 cookies !  Enjoy!

Ingredients

1 1/8 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoons cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon coarse salt

1 stick unsalted butter, room temperature

2/3 cups sugar

1 large egg

1 teaspoons cinnamon

A dash of cayenne pepper (Martha used chili powder)

Extra sugar and cinnamon to roll the cookies in.

Method:

Preheat oven to 400 degrees.

In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, cinnamon and cayenne and salt.

 

In a large bowl, using an electric mixer, beat butter and sugar till creamy and fluffy.

Add eggs and beat to combine.

With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine some sugar and cinnamon.

Form ½” balls of dough and roll in cinnamon-sugar mixture.

Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through.

Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.

 

Store in an airtight container, up to 1 week.