roast beef, turkey, mozz, roasted peppers, lettuce, tomato (via instagram)
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Paprika chicken, roasted peppers, rice, sour cream, cheesy nachos…..
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[It's got lemon aioli, bread chunks, roasted peppers, and some roasted corn. -Fresh cracked pepper. -Bring it all together.]
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Roasting Peppers
In my recent piece for Taste of Home, I share not one but four ways to roast peppers of all colors, sizes, and heat levels. Learn more about Roasting Peppers.
In one of my recent pieces for Taste of Home, I had a chance to share techniques for one of my favorite vegetable upgrades: roasting. I mainly roast homegrown peppers, so it’s an easy seasonal choice to char them on the grill. But if you’re buying peppers out of season or keeping an eye on a simmering pot in the kitchen, indoor techniques may make more sense. So I share not one but four ways to…
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Just realized you can roast bell peppers in the air fryer so much faster than in the oven. I will be eating stuffed bell peppers so much more frequently now. The world is not ready (for me and my pepper-fueled enthusiasm)
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Creamy Roasted Poblano Pepper Soup
Amazing Creamy Roasted Poblano Pepper Soup, hot or cold and easy.
Hot or cold depending on our tempestuous Spring weather…served in a bowl or sipped from a cup…easy and quick.
I realize that food always seems to tastes better when you are sitting at a table on a rather idyllic beach as the sun sets, surrounded by tropical flora, the waves crashing and having great company alongside. Nothing to do, no pressing work, a hammock nearby. Really, that is a no…
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Welcome to the world of simple base recipes. This oven-roasted peppers and onions recipe is ready in less than 25 minutes. It's a versatile dish. The options for using them are endless, including topping or seasoning.
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Veggie tostadas, roasted peppers, sour cream…..
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Roasted Garlic and red pepper tahini dressing
For a few years now, I’ve been making my own salad dressing at home. I just roasted a bunch of red peppers and garlic, so let’s use that. Turns out that blended roasted garlic acts as a fantastic emulsifier, freeing me from the tyranny of mustard.
First, blend tahini and olive oil for a smooth start, then add peppers and garlic and blend again.
Add more oil, cider vinegar, and my umami trio: soy sauce, miso paste, and nutritional yeast.
Now, let’s get some other flavors: coriander, black pepper, celery seed, and thyme.
Blend it all, and we have a delicious, flavorful dressing.
Nothing is measured! I just eyeball. I used way more coriander than I expected, and it turned out great.
Looking forward to a bunch of delicious salads.
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