Tag Archives: peppers

Baked Eggs in Mini Bell Pepper Cups

baked-eggs-pepper-cupsI had bell peppers on my list.  Not these sweet little things, but the grown up kind. When I laid eyes on these, somehow the big guys lost their appeal.   I’m a sucker for cute little things.

As soon as I got them home, I started thinking about what I could do with them.  The obvious was mini stuffed peppers or filling them with dip and sticking a few veggies in them.   Then I went a completely different direction…  I love the idea of these for a brunch.   With the holidays right around the corner, these would be a perfect bite for Christmas morning or the day after Thanksgiving when any major cooking is off the table.  The evening before, slice the lids from your peppers and wrap them up for the refrigerator overnight.  In the morning, crack an egg into each pepper and slide into the oven.  How’s that for easy and minimal cleanup?!

These are also perfectly portable, just toss a couple in a container and off to work or school you go! I’d much rather eat this than a dry granola bar.  Looking for a light meatless supper?  It’s got you covered there too!  They are also a good size for little hands, no silverware necessary.  

baked eggs - Pook's PantryBack to brunch: I love the idea of a platter filled with a dozen of these, with different spices or seasonings, on a bountiful table for everyone to help themselves.  (READ: I’m not waiting on you!)

Small servings work especially well for someone like me who is perfectly content to make a meal of several appetizers.  I like to taste a few different things instead of having one entree!  This allows me to have one baked egg and also a few other treats, which is really my goal in life…  to try everything I can get my hands on.baked-eggs-in-mini-bell-pepper-cups
Be creative!  Try different combinations, different herbs, etc.  Scallions, tarragon, chives and dill are great herbs for eggs.  Curry powder, hot sauce,  HP sauce (from UK) and of course hollandaise, if you’re feeling fancy, are delicious on eggs.  Another option is putting a little cheese or bacon in the bottom of the cup, or whisking it all together and making an omelet baked in the pepper cup.  Whatever your favorite egg combination, make it delicious!Baked Eggs - Pooks Pantry

Baked Eggs in Mini Bell Pepper Cups
Yields 4
Individual Baked Eggs in Mini Bell Pepper Cups
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Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Ingredients
  1. 4 Mini Bell Peppers
  2. 4 Medium Eggs
  3. seasonings of your choice
Instructions
  1. Preheat oven to 400°F. Slice top off pepper and set aside. Remove seeds and membrane from pepper. Crack 1 medium egg each into mini bell pepper.
  2. Set on a baking sheet or in a glass baking dish and bake for 16 - 18 minutes, until whites are set, but yolks are still a bit runny.
  3. Season with salt and pepper, curry powder, herbs, hot sauce, etc. Whatever tickles your fancy!
Notes
  1. Small or medium eggs work best in mini bell pepper cups. Large eggs will overflow!
Pook's Pantry http://www.pookspantry.com/
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Roasted Idaho® Fingerling Potatoes with Shishito Peppers and Asian Spices

togarashi-spiced-fingerlings-ppThis post is sponsored by Idaho® Potatoes, all opinions are mine!
small affiliate

Last month, I was invited to join Idaho® Potatoes on their Harvest Tour 2016.   What a privilege! I had never been to Idaho before and to be honest, I wasn’t exactly sure what to expect.  I had arrived a few days before the rest of the bloggers to stay the weekend in Boise with L and her husband D.  The 48 hours spent in Boise felt like twice as long because L had planned so many incredible things for us.  We had the most incredible time in Boise and I seriously can’t wait to go back.  If you’ve never been, GO.  I know most people would think “Really?!”  “Boise?!”  Yes.  Boise.  The food was on par, we rode bikes everywhere we went and had some fantastic wines.  I may have to do a follow up post on Boise, because I loved it so much.  I’m sure that it had much to do with L, her outstanding itinerary and her wonderful husband who is such a love.
Onto the HARVEST TOUR!!!!

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Summer Grain Salad

summer grain salad

It’s the unofficial start to summer and you know what that means:  dining alfresco!  Whether it be picnics, backyard BBQ’s or lunch hours outside on a bench while soaking up a little sunshine, this grain salad with it’s rainbow of colors has you covered.

It’s the perfect time of year to enjoy nature’s bounty of fresh vegetables.  If you are trying to eat a little cleaner and healthier, grain salads are for you!  The satisfying chewiness of whole grains, the crunch of fresh veggies,  the freshness of herbs and the zing of red wine vinegar make this salad a home run. 

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Italian Sausage and Peppers Burger #BurgerMonth

Sausage & Peppers Burger

When I realized that after 5 years of doing this blog, I didn’t have a single burger recipe on here, well… you can imagine my dismay.  I have failed.  In an attempt to make it up to you,  I made a burger with the flavors of Italian sausage and peppers.  
My most awesome carnivorous friend, Kita of Girl Carnivore put this epic #BurgerMonth event together and this is my contribution. 

It’s the quintessential Brooklyn street fair food.  There are food trucks at every single fair or festival selling that spicy sweet mix of sausage, peppers and onions.  The scent of it wafting through the air brings back memories of walking through booths of games, cotton candy vendors and frozen lemonade stands.   

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Honey Chipotle Salmon

 

Honey Chipotle Salmon 010

Getting dinner on the table in record time is a priority, but clean up…  yes, clean up is the real deal breaker.   If I have a recipe that requires me to use separate bowls and pans for everything, I’m less likely to make it during the week, or maybe at all.

When I was cooking in restaurants or in catering, I rarely had to think about the amount of dirty dishes.  Now that I have my own business, there is no (paid) dishwasher!  And might I just say, the dishwashers are the unsung heroes of restaurant and catering kitchens everywhere!  Without them, things would come to a screeching halt, so thank you… Thank You to all the dishwashers who have cleaned up after me.

As my friends lovingly send me “friendly reminders” that they need recipes for dinner that are healthy, fast, easy and inexpensive with minor clean-up and “oh, if only you were here to cook for me” … I give you this Honey Chipotle Salmon.   I’m hoping you will love it as much as I did, but if your family (or a certain friend who refuses to eat what she deems ‘fish food’) is not a fan of salmon, feel free to swap it out for chicken.

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Get Your Game Face On…

Break out the fat pants… It’s Super Bowl Party time.   Oh, don’t give me that face!  You know as well as I do that no matter what, you and I will be eating more than we should.    I love football parties;  a gathering of friends, yelling at the television in unison, eating, drinking and being merry… until of course there is a fumble or an interception.  Then the merriment seems to dissipate.

This year, I will have my very first Super Bowl Party.   I love throwing parties and I will use any excuse to have friends over and feed them.  The fact that there will be a football game on is a bonus!    The smile that creeps across their lips as they taste something heavenly (or sinful)… that’s the stuff I live for.  Seriously.

Here are some of the things that will be on our Super Bowl party menu:

photo courtesy of Cravings of a Lunatic

photo courtesy of Cravings of a Lunatic

http://www.cravingsofalunatic.com/2014/01/jalapeno-bacon-poppers-appetizerweek-savorx-giveaway.html

She had me at bacon…  Dang.   You know those (GASP) frozen jalapeno poppers that people seem to be a fan of?!   Make these and they will NEVER think those are a good idea, ever again.  These little babies pack a punch and leave you reaching for more!

 

Who doesn't love a corndog?!

Who doesn’t love a corndog?!

http://www.pookspantry.com/guilty-pleasures/

This is serious.  I don’t recommend eating these often, but once in a while… You need a corndog.  Especially if they are mini size!   These are so much fun!  They are a taste of childhood for me.  It was a special treat that we used to get and that sweet corn batter, deep-fried to  golden brown delicious makes me smile every single time.    A tray of these will make your friends very happy.

 

photo by: Alex Farnum coutesy of: Leite's Culinaria

photo by: Alex Farnum
coutesy of: Leite’s Culinaria

http://leitesculinaria.com/87995/recipes-soft-pretzels.html

These little gems are on my menu.  I love a soft pretzel more than any reasonable person really should…   If I am somewhere that has them, I’m not walking out without one.   I’m making a BIG batch of these and stashing some for those nights when the craving strikes.    These are absolute snack perfection.

 

photo courtesy of: Pastry Chef Online

photo courtesy of: Pastry Chef Online

http://pastrychefonline.com/2014/01/23/turtle-graham-crackers-candy/

Tell me your brain isn’t thinking “how do I get some of that?!”  After all the snacks have been devoured, your guests are going to need something sweet.   Jenni has come up with something that fits the bill quite nicely. 

 

photo courtesy of: Pass the Sushi

photo courtesy of: Pass the Sushi

http://passthesushi.com/huli-huli-bacon-chicken-bites-captainstable/

If these don’t scream “SUPER BOWL PARTY”, I don’t know what does…  Check them out & tweet with #captainstable to help donate a buck to ending hunger!    Chicken wrapped in bacon… that is all kinds of right.

 

photo courtesy of: Foodie with Family

photo courtesy of: Foodie with Family

http://www.foodiewithfamily.com/2014/01/29/garlic-parmesan-stadium-style-baked-steak-fries/

Is there ANYONE on the planet who doesn’t love fries?  These are not just ordinary fries… Look at that cheesy, herb-laden goodness.   These would be good for a party, movie night, dinner, a random Tuesday…  You get my point.

 

Sweet Corn Fritters & a Cold Beer= Perfection

Sweet Corn Fritters & a Cold Beer= Perfection

http://www.pookspantry.com/445/

Sweet Corn Fritters.  What else is there to say?  A plate of these & a cold beer and all is right with the world.   There are so many ways to dress these up.  You can leave them plain, as I did here, or mix in some bacon or crab.  Wanna keep it vegetarian?  Roasted red peppers, chipotle in adobo for a little kick or scallions would be nice.  

 

Thanks to all of my generous friends who allowed me to use their images & links!  Please check them out…  And a big THANK YOU to all of you who take a few moments to read this blog!

 

#SuperBowl  #GameDay  #Food

A Peck of Pickled Peppers

 

Banana Peppers

My banana pepper plants have been rather prolific and for this I am grateful.  As most of you who are regular visitors to this little space already know,  I went a little overboard in planting.  I have a tendency to overdo things and this was no exception. 

IMG_4293

Spending so many years living in an apartment with zero outdoor space, I may have gone a little crazy when I realized that I could grow some of my own food.  This had been a goal of mine for a very long time (growing food, not going crazy… that ship has sailed).  

I am fascinated by the entire process of planting a seed, taking care of it and watching it grow into something that will actually feed you.  

The very first time I had a banana pepper was on a pizza, my Freshman year in college.  A small group of us had descended on the pizza place next to campus.  We were there under the pretense of “studying” I’m sure.  There were pool tables, dart boards (which I became quite skillful at playing), air hockey tables; all the things one thinks of when looking for an appropriate place to “study”.

Anyhow, there we were and one of the guys went to order our pizza and when the waitress came to the table and set it down in front of us, I noticed that it had peppers on it.  Not wanting to draw any attention to myself, I dug right in but in my head was this little voice shouting “are you nuts?!”. 

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One Last Bite of Summer…

Labor Day has passed and thus marks the unofficial end of summer (moment of silence, please).

Once again, it is time to put away the bathing suits and sunscreen.  No more tousled beach hair, salty lips from the sea or digging your toes into the sand.  Summer fruits and vegetables are still here for a few more weeks and I try to get every last bite I can before they disappear until next year.

Tomatoes will soon be those pale pink, insipid, cellophane-wrapped globes trying to pass for the real thing and even though we know better, some of us will buy them anyway…  only to be thoroughly disappointed.

I usually make a last-ditch effort this time of year to get the last of the summer produce before I am limited to root veggies.  Fall produce is wonderful and I love it,  but there’s nothing like tomatoes, cucumbers, peppers, corn, etc. during the summer months.

This salad makes wonderful use of what most people grow in their gardens, so if you are lucky enough to grow some of your own veggies, you may not have to go farther than your back yard to get your ingredients!

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Too much of a Good Thing?

This is about the time of year when people who are lucky enough to have prolific gardens start to feel overwhelmed by the sheer volume of gorgeous bright red tomatoes and beautiful zucchini that their loving care has yielded.   A problem I’d like to have, quite honestly…

Growing up, my grandparents next door neighbors had a garden behind their house. By the end of July, it was practically bursting at the seams.  Every summer we were the grateful recipients of brown paper grocery bags filled with tomatoes and cucumbers from his garden.  The trade off was the newspaper.  One of us was sent next door to give them the paper every day after my grandparents had read it and in turn, every few days he left a bag of fresh from the ground veggies on the back porch.  Not a bad arrangement.

If you find yourself overrun with tomatoes, zucchini, peppers, etc…  this recipe is perfect!  It utilizes all of the wonderful produce of summer in a healthy vegetarian dish that is… well, super yummy.  

Ratatouille can be eaten warm,  at room temperature or even cold. It is substantial enough to stand on its own or it can be served alongside roast chicken or tossed through your favorite pasta.

I have sandwiched it in a crusty ciabatta roll for lunch or served it on sliced, toasted baguettes as an hors d’oeuvre with a glass of wine.  This recipe is the epitome of summer, there really is no wrong way to enjoy it.

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