Taste & See

Thursday, October 1, 2015

Stuffed Peppers [Freezer Meal]

One of my favorite things: freezer meals! Stuffed Peppers are great make-ahead, freezer meal. Here's my recipe:

Wash, cap, and remove seeds from peppers. Boil water and blanch peppers. Set aside.

For filling: brown 1 lb. ground beef, salt and papper to taste. Drain fat; stir in 2 cups cooked rice (not instant), 2 T. worcestershire sauce, and 16 oz. can tomato sauce. Fill peppers and bake in a 350 degree oven for 20 minutes. Remove and cool. After cooling, put in gallon ziploc bags, label, and freeze. This recipe made 7 medium stuffed pappers.

LABEL: Thaw. Top with cheddar cheese and bake in 350 degree oven for 20-25 minutes

Barefoot Contessa's Oven Roasted Veggies

I love vegetables, and I really love the depth of flavor that roasting adds. Oven roasting is so easy, and just about any veggie can be used. Some of my most-used roasted vegetable recipes come from my favorite cook, Ina Garten [Barefoot Contessa]. Recently, guests staying at the b&b brought me lots fresh veggies from the farmer's market, including several varieties of squash. Squash is delicious when roasted!

For the acorn squash, I simply cut off the top and bottom, and cut in half. After scooping out the pulp, I cut in 1/2 inch slices. On a baking sheet, drizzle with olive oil, and season with kosher salt and ground black pepper. Sprinkle with parmesan cheese and roast in a 400 degree oven for 20-25 minutes (or until tender).

parmesan-roasted acorn squash: 1 2-pound acorn or delicata squash (sliced 3/4 inch thick) 2 tablespoons olive oil 8 sprigs fresh thyme kosher salt and black pepper 1/4 cup grated Parmesan (1 ounce) 400 for 25-30 mins

photo source: Pinterest

A few more roasted veggie recipes from Ina.......

Roasted Vegetable Soup

photo source

Caramelized Butternut Squash

photo source

Roasted Brussel Sprouts

balsamic brussels sprouts-Barefoot Contessa.

photo source

Squash Casserole

Squash Casserole

Ingredients

4 tablespoons butter

4 cups sliced yellow squash

1 medium onion, chopped

2 eggs

1 cup grated cheddar cheese

1 cup milk

½ teaspoon salt

½ teaspoon ground black pepper

1 sleeve Ritz crackers

Instructions

Preheat oven to 350º F. Melt butter in a skillet over medium-low heat. Add squash and onions and cook until tender.

In a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk together. Add cooked squash, salt, and pepper to egg mixture; stir well to combine.

Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned.

This recipe was hit (especially with Nathan!). It went so fast, I almost didn't get a picture. A great side dish for Thanksgiving dinner or any meal!

Zucchini Bread w/ Cream Cheese Frosting

Zucchini Bread w/ Cream Cheese Frosting

3 eggs

2 cups sugar
1 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3 cups flour
2 cups grated, unpeeled zucchini
3 teaspoons vanilla

*chopped pecans or walnuts (garnish)

Beat eggs and sugar, add oil and spices; blend. Add flour (w/baking powder and soda added), vanilla, and zucchini; mix. Scoop into greased muffin tins and/or loaf pans. Bake at 350 degrees for 15 minutes for regular size muffins, 20 minutes (or until pick comes out clean).

Cream Cheese Frosting

1 (8 oz.) softened cream cheese

1/2 stick softened butter

1/2 tsp. vanilla

1 (lb.) box 10x sugar

Combine softened cream cheese and butter until smoth and fluffy. Add vanilla and sugar; beat until thick and creamy.

Allow to cool; frost with cream cheese frosting and garnish with nuts.
This recipe made 5 large muffins + 1 regular loaf + 1 small loaf.

Sunday, September 13, 2015

Island Creamery - Chincoteague, VA

When in Chincoteague, you MUST have ice cream from Island Creamery!!

I had heard good things about the Cake Batter flavor, so a waffle-cone-cake-batter it is!

The one scoop was enough to feed several people

(but I managed to take care of it all myself!) :O)

There can be quite a line (we were there in August), but trust me, it's definitely worth any wait!!

Serving Neighbors and Making Friends Since 1975

Phone: (757) 336-6236

islandcreamery@verizon.net

6243 Maddox Blvd. Chincoteague Island, VA 23336

Sea Star Cafe' - Chincoteague, VA

A must-try when you are in Chincoteague, VA!

I got the Chunky Chicken Salad Croissant -

Chicken breast with red bell pepper, celery, red onion, roasted garlic, a mix of select spices, romaine lettuce, tomato & a little mayonnaise on a croissant.

There are shaded tables and seating areas if you want to enjoy lunch there, or you can take it out. There are several places in Chincoteague to enjoy a picnic: the beach, Memorial Park, or the pavillion located in Downtown Park, the spot we chose for lunch.