Wednesday, 29 February 2012

PB & J Oatmeal

Oatmeal is the one breakfast I count on to keep me full for hours.  Whenever possible, I like incorporate a source of protein for even more staying power.  Usually it's in the form of almonds or pecans.  Or if I'm going the savoury route, then I opt for eggs and cheese.  
Today I took inspiration from a favourite childhood sandwich, PB & J.  Is there anyone out there that doesn't love the flavour combination of salty and sweet?  If so, we can't be friends.  No seriously, we can't.  I often joke that J, is the jelly to my peanut butter.  He's the sweet one, and I'm a little bit salty.  But, together we make for a killer pair.  Just like this oatmeal.  Mmm, nothing better than a good bowl of hearty oats in the AM. 
Good Morning Indeed!

PB & J Oatmeal

1/2 cup quick oats
1 cup unsweetened almond milk, plus more for serving
1/4 tsp vanilla
1 Tbsp peanut butter
1 Tbsp strawberry jam

In saucepan, heat almond milk till it reaches a boil. Add oats. Reduce heat and cook stirring occasionally for 6-8 minutes. Stir in vanilla.
Remove from heat, pour into bowl. Top with peanut butter and jam. Add additional milk if desired. ENJOY!

My favourite part (aside from eating of course,) watching the peanut butter slowly melt into the hot oats.  Ahhhh.

Wednesday, 22 February 2012

Tempering Chocolate

image courtesy:
Have you ever wondered how to temper chocolate properly.  You know, so that you get that smooth and glossy finish.  Leaving behind the grey, streaky and soft result.  Luckily for you (and me) Food Network Magazine has featured tips on all things chocolate in their March 2012 edition.  Best part is that all you need is an instant read thermometer.  Done.  Pass the chocolate!

The Perfect Temper

On The Stove:
Finely chop 1 pound dark, milk, or white chocolate.  Combine three-quarters of the chocolate and 2 teaspoons shortening in a heatproof bowl set over a pan of simmering water. (Don't let the water touch the bowl.)  Melt the chocolate and bring it to 100 degrees, stirring, then place the bowl in a larger bowl of cold water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees.)  Place the bowl back over the simmering water.  Bring dark chocolate to 90 degrees, and milk or white chocolate to 88 degrees.  Rewarm to 90 or 88 degrees if the chocolate cools and becomes too thick for dipping or pouring.

In The Microwave:
Finely chop 1 pound dark, milk or white chocolate.  Combine three-quarters of the chocolate and 2 teaspoons shortening in a microwave-safe bowl.  Microwave 30 seconds, then stir.  Continue microwaving in 30-second intervals, stirring, until the chocolate is melted and the temperature in 100 degrees.  Remove the bowl and place it in a larger bowl of cold water; stir in the remaining chocolate until melted (the temperature should drop to about 82 degrees.)  Remove the bowl from the water and microwave in 10-second intervals until dark chocolate is 90 degrees and milk or white chocolate is 88 degrees.  Rewarm to 90 or 88 degrees if the chocolate cools and becomes too thick for dipping or pouring.

Other Tips:
  • Keep chocolate and tools dry
  • Finely chop chocolate
  • Avoid using chocolate chips, opting for good quality chocolate instead
  • Test temper
  • Reuse chocolate.  Hardened chocolate can be stored covered and @ room temperature.  Re-temper up to two more times.

source: Food Network Magazine

Tuesday, 21 February 2012

Happy National Pancake Week

A whole week of pancakes?  Well now, I can see this is going to be a good week.  In fact I think the last week in February just became one of the top 2 weeks of the entire year.  Number 2, only because the YYC Stampede has free pancake breakfasts for 16 days in a row come July. 
Note: This doesn't coincide well with bikini season...oh well, it's carb & maple syrup heaven, at the very least.
So to keep you from getting bored with the same 'ol pancakes.  Give these flapjacks a try, and start the next 7 mornings off right!

From one pancake lover to another...

Banana Oat Pancakes

Sour Cream Pancakes

Coffee Crisp Pancakes


Cornmeal Pancakes w/ Vanilla and Pine Nuts


Whole Wheat Cinnamon Pancakes w/ Pumpkin Butter

Apple Cinnamon Buttermilk Pancakes

Oat Bran Cakes


Quinoa Pancakes

Carrot Cake Pancakes

Orange Ricotta w/ Vanilla-Orange Syrup

Blackberry Granola Pancakes

Vanilla Dutch Baby Pancake


Red Velvet Pancakes

Monday, 20 February 2012

Strawberry Jam & Pecan Granola Bars

Mr. Handsome and I spent last night watching some television and just relaxing.  Of course it just so happens we were watching one of our favourite shows, 'The Good Wife.'  After a three week hiatus, it's nice to settle in on the couch for a good hour of TV programming.  Ah, bliss.

Question.  How do you know you are married to a foodie?  
Answer.  When the word disbarment congers up recipe ideas, and has nothing to do with Will Gardner or the legal trouble he is in.
Here is my train of thought, follow along if you can.  Disbarment.  Emphasis on the bar.  As in Granola.  I'm hungry.

So after an early morning workout, I set out to make granola bars and fill the void that took place last night.  Taking inspiration from one of my favourite bars, Quaker Fruit Crumble.   I lived off them when I was pregnant with L.  So it's only fitting I try and replicate this @ home.  
Mmmm, sweetness from the jam, sandwiched between oats and pecans.  A recipe for success.  The hardest part was waiting the 3 hours for them to cool. 

Granola Disbarred.  Enjoy.  Jam sandwiched granola goodness.

Strawberry Jam & Pecan Granola Bars

1/2 cup pecans, toasted and chopped
1 1/2 cups Quaker quick oats
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup + 1 Tbsp brown sugar, packed
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 cup butter, melted
1/4 cup maple syrup
3/4 cup strawberry jam

Preheat oven to 350F.  Line 8 inch square baking dish with parchment paper.  Set aside.
In large bowl whisk together pecans, oats, flour, brown sugar, cinnamon and baking soda.
In small bowl combine melted butter and maple syrup.  Pour over oat mixture, and stir till thoroughly combined.
Pour 2/3 of oat mixture into prepared baking pan.  Top with strawberry jam.  Crumble the remaining 1/3 oat mixture over top of jam.
Bake for 45 minutes.  Turning half way.
Allow bars to cool for 3 hours.  Cut into 16 bars.
Store in air-tight container for 1 week, or freeze.

Yields: 16 bars
Recipe adapted from Food & Wine

Sunday, 19 February 2012

Fat Tuesday

My sister is crazy good at everything.  Being my sister however, pretty much tops the list though.  Believe it or not, I can be challenging to put up with, (I know this comes as a shock to you) but she does it gracefully and effortlessly.  I tell her everything, she is always first at my side to offer advice, comfort me, or laugh just as hard as me at something only the two of us understand.  And although we couldn't be more different, I think that's what also keeps us so close. 
She has other talents in her repertoire, primarily, golf.  Not only is she the reigning club champion 9 years in a row  at our golf club, (with her own parking spot I might add) she was also skilled enough to receive a scholarship to attend post secondary in Louisiana.  Talk about an experience.  Living just outside the Big Easy, Mardi Gras in the French Quarter, and playing golf.  Can you say jealous?  All I did was go to school locally and play a few intramurals.  Do-over?
So in honour of the big party that is about to commence in her former home away from home.  We are having a creole inspired meal.  Mardi Gras in YYC. (Leaving the beads out of it, and keeping shirts on of course)
My sisters very good friend from the state of LA was sweet enough to give me some pointers on keeping it authentic Cajun style.  So from a true southerner I give you.....Shrimp & Grits (a figure friendlier version)

Shrimp and Grits

3 cups water
1/8 tsp salt
1/8 tsp pepper
3/4 cup uncooked quick cooking grits
1/4 cup ham steak, sliced
1/4 cup onion, diced
1/4 cup green pepper, diced
16-20 frozen shrimp, cooked, tail-on, thawed
2 cloves garlic, minced
1/3 cup half & half
3 Tbsp dry white wine
1/2 tsp sriracha sauce
green onion tops, chopped

In large skillet saute ham until crisp 5-7 minutes.  Add in onion and green pepper, cook till translucent.  Add in garlic cook for 1 minute.  Remove mixture from heat and transfer to bowl.
De-glaze pan with wine.   Reduce heat to low, add in hot sauce and half & half.  Allow to thicken.  Add in shrimp.  Heat for 1-2 minutes.  Add back in vegetable mixture.
Meanwhile in saucepan, boil water and salt.  Add in grits slowly, whisking constantly.  Reduce heat and simmer for 4-5 minutes until thickened.  Add in pepper.  Remove from heat.
Divide grits among two bowls and top with shrimp and sauce mixture.  Sprinkle green onions on top.

Serves 2
Adapted from Paula Deen

Wednesday, 15 February 2012

Birthday Cake Cookies

Super Powers.
Turning 4.
And Cookie Awesomeness.

If you could have any super power in the world what would you choose?  Me?  I'd demand to have more than one super power (I'm like that.)  Here are my top 3. 
  1. Teleportation.  I'd love to transport myself at whim to anywhere in the world and any period of time in the world.  A dinner in Paris, snorkeling in Hawaii...
  2. Flying.  Self explanatory.  Who doesn't want to fly?
  3. Freeze Time. 
Let me elaborate on the last one.  Remember in high school, how time couldn't go by fast enough.  Well clearly this is no longer a problem.  Case in point.  My little man is turning 4 this week.  Seriously 4?  Rewind.  I'm pretty sure I can still feel the labour pains with L.  So how is that 4 years have come to pass.  I want it to slow down.  Correction.  I need it to slow down.  I don't want him to get any bigger, let's stay at this age for just a little while longer.  Or maybe forever?  Let me give you an example of a typical conversation with a 3 year old and you'll see what I mean.

Me:  'L, what do you want to do when you grow up?'   (My thoughts...race car driver, pilot, fireman)
L: 'I want to chew gum'
Me:  'Really?'
L: 'Yep, and live here with you and Daddy.'
Me: 'Oh, can't you stay 3 a little longer....please'

To ease all of us into this birthday (okay maybe just me.)  I made cookies.  Cookies help anything.  Better yet is a cookie crossed with cake.  Yep.  Sugar induced coma should commence in 3,2,1....

Happy Birthday L!  I love you more than words can do justice.  xoxo.  Mom.

Birthday Cake Cookies

Cookie Recipe
1 pkg confetti cake mix**
2 eggs
1/2 cup oil

vanilla buttercream filling
1/2 cup unsalted butter, room temperature
3 cups sifted confectioners' sugar
2 tsp vanilla extract
splash of milk

Preheat oven to 350F.  Line cookie sheet with silpat mat or parchment paper.  Set aside.
In large bowl, combine oil, eggs and cake mix, blend together using a wooden spoon.
Roll dough into quarter sized balls onto prepared cookie sheets.  Flatten a little.
Bake for 7-8 minutes.  Remove from oven and allow to cool for 3 minutes, before transferring to wire rack
Meanwhile to prepare filling.  Cream butter.  Add in vanilla extract, and confectioners' sugar slowly.  Add in a splash of milk, until you reach your desired consistency.
To assemble:  Add approximately 1 tablespoon of filling in the bottom center of one cookie.  Place another cookie similar in size on top of the filling.  Lightly press, to work the filling evenly to the outsides of the cookie.  Continue process until all cookies have been sandwiched.

**I used Duncan Hines Confetti Cups Mix

Yields: approximately 20 sandwiched cookies
Recipe inspired by homemade oreos from mommy's kitchen

Monday, 13 February 2012

Cake Batter Truffles

Cake Batter Makes Me Happy.

Valentine's Day = sweets for your sweet.  This year put away the generic heart shaped box of chocolates, and opt to make these cake batter truffles instead.  If your special someone is anything like me, they too, love eating raw batter.  Mmmm, healthy.

I'd like to say that I made these for J, or better yet, he made these for me.  However, these two bite wonders are actually headed to a potluck Valentine's party @ my mom's work.  This is a good thing.  Truffles are sort of like Timbits.  You never have just one...

Happy Valentine's Day Mom!  You are sure to win the popularity contest tomorrow.  xoxo.

Cake Batter Truffles

1 ½ cups flour

1 cup white cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
1 Tablespoon sprinkles

Truffle Coating:
10 ounces vanilla candy melts
Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.
While dough balls are chilling, place candy melts in a microwave safe bowl and melt according to package directions. 

Using a fork, dip truffles into melted chocolate and shake off excess by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.
Store truffles in refridgerator until serving.

Yields: 24 truffles

Recipe slightly altered from: The Girl Who Ate Everything

Saturday, 11 February 2012

Greens & Strawberry Salad w/ Chocolate Vinaigrette

With February 14th just around the corner, it's only fitting a recipe featuring chocolate makes an appearance.   This time in a slightly unconventional approach, as part of the main course.  Thanks to my Grandma M and her recommendation, I'm giving chocolate a try in salad form.  Never one to back down from anything food related, I was curious to see how this would play out.  A fan of both chocolate and salad, abeit seperately, I knew this had a potential to be a winner.
The verdict?  Fantastic!  The only way for me to love my strawberry/goat cheese combo anymore than I already do, is to sprinkle in some dark chocolate.
A Saturday night dinner @ home with my Valentine.  Capped off with leftover chocolate and strawberries, I'm officially ready for the 14th.

Happy Valentine's Day!

Greens & Strawberry Salad w/ Chocolate Vinaigrette

1 lb skinless, boneless, chicken breast
5 cups mixed greens
2 cups strawberries, sliced
1 English cucumber, sliced
1/2 cup goat cheese, crumbled
1/4 cup shaved dark chocolate
2 oz dark chocolate
1/4 cup olive oil
1 1/2 Tbsp balsamic vinegar
2 tsp honey
1 tsp Dijon mustard
1/4 cup pecans (toasted or candied)

Preheat oven to 350F.
Place chicken on parchment or silicone-line baking sheet and cook for 25-30 minutes, or until internal temperature of 165F is reached.  Allow to cool.  Slice thinly.
In large bowl toss together greens, strawberries, cucumber, goat cheese, shaved chocolate and chicken.
In small microwave safe bowl, melt chocolate.  Combine melted chocolate, olive oil, vinegar, honey and mustard, whisk until smooth.
Divide salad among 4 plates.  Drizzle with chocolate vinaigrette.  Top with toasted or candied pecans.
Serves 4
slightly adapted from

Eggs in a 'Heart-Shaped' Basket

A valentine inspired breakfast was on the menu this morning.  Since February 14th falls on a Tuesday this year, I decided that our special breakfast was going to take place a couple days early.   I surprised my Valentine with 'heart shaped' eggs in a basket.  Eggs and toast, some country tunes, and a little coffee, made for a perfect start to our day.

I heart you JS! 
***I've now secretly laid the ground work for Jay to make the 14th extra special.  I'm thinking sparkly things, a nice dinner out, and a little vino!  Hint, hint.

Eggs in a Basket

1 slice bread
1 egg, separated

Preheat non-stick skillet over low-medium heat.
Using any shaped cookie cutter, cut a hole in the middle of a slice of bread.  Butter both sides of the slice of bread and cut out, place in pan.  Toast until golden brown, flip.
Add egg white (depending on the size of the cut out you may not use all of it) into the cut out and carefully add in the yolk.  Cover, and cook until egg white is opaque.


Friday, 10 February 2012

Cookies Fit For A Birthday Dog | Peanut Butter Dog Biscuits

Charlie turned 7 today, otherwise known as 49 in dog years.  Milestone almost reached.  Now most of you are probably thinking by the time the 7th birthday rolled around, our Labrador Retriever, would be a calmer, not nearly as excitable, lazier perhaps, dog.  Well, not this yellow furred wonder.  He might be turning 7, but he's going on puppy.  Boundless energy, it makes me tired just watching him.
I remember the day J and I got him, it was the Friday before the May Long weekend.  He was the last one in the pet shop (actually the last one in the 3 shops we went to.)  Recovering from Parvo, he had a patch of fur missing from his front right paw.  Which only amplified his cuteness factor.  He was so clumsy, comprised of 70% ears and paws.  I completely overlooked the fact that he was chewing on my purse as we were deciding whether or not to take the next step into 'doggie parenthood.'  Well, that was almost 7 years ago, even though, he chewed through my glasses, a beautiful pair of shoes, his bed (on more then one occasion) and scaled a 6ft fence to come visit us at the neighbours, I wouldn't change a minute of it.  He is a protector and best friend to our two kids, and as loyal as they come.  Happiest of Birthdays man's best friend.  Love you old boy.
Let's breakout the doggie biscuits and celebrate over a bowl of water!

Peanut Butter Dog Biscuits

1/2 cup natural peanut butter
2 Tbsp canola oil
1 cup water
1 cup whole wheat flour
1 1/4 cups all-purpose flour
1 cup rolled oats

In Artisan mixer, combine peanut butter, oil and water until smooth. Add in flours and oats and mix until dough is smooth. Form the dough into a ball and wrap in plastic. Refrigerate for at least 30 minutes.
Preheat your oven to 350F.  Line baking sheets with parchment paper, set aside.

Roll out the chilled dough to about 1/4" thickness and use a cookie cutter to cut out as many shapes as you can. Carefully transfer to the prepared sheets. Bake the cutouts until firm and set about 11-13 minutes (depending on size.)  Cool on wire rack.  Store in an airtight container.
recipe adapted from: Whisk Kid

Wednesday, 8 February 2012

Cookie Monster Cupcakes

Despite having a few less days in it, February is the month with the most birthdays in our family.  First up is our beloved golden lab, Charlie, who is 7 (going on puppy), next is my sweet baby boy L, followed by my husband/best friend, J, and lastly, my father-in-law.  Needless to say, February also marks the month, that we wear sweatpants for 29 days.  In preparation of eating our body weight in sugar.  (Don't forget we are also forced to celebrate Valentine's Day - which is sure to put me in a chocolate coma) 
Last year's birthday cupcakes took the cake, so to speak.  A joint party for L & J meant they had to be special.  The only problem now, is this urge to outdo myself.  Can you say competitive?  Is it weird that I'm competing with myself?  Hmmm, don't answer that. 
Best start getting my creative juices flowing, I don't want to let myself down. 
As for now I'll leave you with my killer cupcakes from last years event.   Cookie Monster Cupcakes.    Om nom nom...

Cupcakes and a chocolate chip cookie?  How can I top this?  Perhaps a cookie/cake/pie combo is in order.  Mmmm, deliciousness.  Stay tuned.

Sunday, 5 February 2012

Homemade Salsa | Mexican Themed Super Bowl Party

Chances are you are going to be spending today like most of North America.  Stationed in front of the TV, bevvy of choice in hand, noshing on delicious food and watching HGTV the Super Bowl. 
I for one, plan on 'rockin' my New England Patriots t-shirt.  Tom Brady is just so dreamy, how can you not cheer for him.  Unfortunately, I seem to stand alone in this opinion.  J and I are hosting a mini Super Bowl party, and it seems that everyone who is coming, has sided with NY.  Hmpf, oh well Tom, I'm still rooting for you.   Looks like I will just have to be extra loud in my cheers.  Feel free to dedicate your first touchdown to me...

It could be argued that the most exciting part about Super Bowl Sunday (aside from watching Tom Brady), is the finger-licking, guilty pleasure smorgasbord of food.  Game?  What game?  Pass the chips...
This years theme is Mexican.  J couldn't be more thrilled with this spread of food.  Next to sushi, Mexican is his favourite.  On the menu... 

Happy Sunday "Super Bowl" Funday!!
Go Patriots Go!

Homemade Salsa

1 can (28 ounces) whole tomatoes w/ juice (no salt added)
1 can (28 ounces) diced tomatoes (no salt added), drained of juices
1/2 cup white onion, chopped
2 cloves garlic
1 whole jalapeno, quartered and sliced thin 
1/2 tsp sugar
1/8 tsp salt
1/2 tsp ground cumin
1/2 tsp red pepper flakes
1/4 cup cilantro
juice from 1/2 lime

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, diced tomatoes, onion, jalapenos, garlic, sugar, salt, cumin,  red pepper flakes, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

recipe slightly adapted from Pioneer Woman

Mexican Cheesecake

Since my theme @ this years Super Bowl party is Mexican.  Of course I needed to find a dessert that fit into this category.   Initially, I was thinking of doing Empanadas.  But as quickly as that idea came, it left.  Replaced instead, by cravings for cheesecake.  Any flavour, I'm not picky.  I just wanted a creamy, indulgent piece of heaven.  It's times like these I love Google.  So, perched in front of my computer I typed in the words 'Mexican Cheesecake.'  Crossing my fingers (and toes) that something would come up.  And you know what?  It did.  Sopapilla Cheesecake.  Awesome.  Not only do I get cheesecake, but the recipe couldn't be simpler.  Perfect, Super Bowl by all accounts should be a laid-back, easy, fuss free day. 

This dessert is worth it's weight in calories.  Seriously.  Try it.  If you love cheesecake, flaky pastry dough, and cinnamon-sugar, then surely this dessert will be like Christmas morning for you.  It was for me.  Reminiscent of a cross between churros and cheesecake, it's the best of both worlds.  Touchdown!  (Sorry for the unnecessary sports pun...)

Sopapilla Cheesecake (aka Mexican Cheesecake)

2 cans Pillsbury crescent rolls
1-8oz cream cheese (room temperature)
1-8oz reduced fat cream cheese (room temperature)
1 1/4 cups sugar, divided
1 tsp vanilla
1/2 tsp cinnamon
3 Tbsp butter, melted

Preheat oven to 350F.
Spray a 9 x 13 baking pan with cooking spray.  Unroll and press 1 can of crescent rolls into the bottom of the baking dish, pressing the seams together.
In a separate bowl blend the cream cheese, 1 cup of sugar and vanilla.  Spread over top of dough.
Unroll the second can of crescent rolls and place on top of cream cheese mixture.  Once again ensuring seams are pressed together.
Using pastry brush, brush melted butter over top layer of crescent rolls.  Mix the remaining 1/4 cup of sugar and cinnamon together.  Sprinkle mixture over top. 
Bake for 30-35 minutes.  Cool, slice and enjoy!

Serves 12

slightly adapted from Mommy's Kitchen

Thursday, 2 February 2012

Stuffed Peppers

It's no secret my favourite place on earth is Costco (okay, maybe that's a little far fetched.)  It is however a 'foodies' paradise.  And, as a self proclaimed foodie, this place suits me just fine.  Given, the bulk of our shopping is done there, it makes sense that my fridge is overflowing with bell peppers at the moment.  I had planned on using them for a stir fry at some point during the week, but an impromptu sushi date derailed those plans.  Mmm, sushi.  No complaints.
However, I still needed to get through a bunch of peppers in one fell swoop, so I opted to stuff 'em.   Trading in the ground turkey and rice, to make a vegetarian side dish.  Couscous, sun-dried tomatoes, and my favourite cheese, goat.  A perfect side dish. 
Happy-Almost Friday!

Couscous Stuffed Peppers w/ Sun-Dried Tomatoes and Goat Cheese

4 whole bell peppers, (yellow, orange or red), cleaned and tops removed
1 cup couscous
1/2 cup no-salt added stock (or water)
3/4 cup water
1 Tbsp olive oil
3/4 cup yellow onion, diced
2 cloves garlic, minced.
1/3 cup sun-dried tomatoes in oil,  drained & loosely packed
1/3 cup goat cheese, crumbled

dried basil for garnish

Preheat oven to 350F.
In non stick pan, heat oil and add onion, cook for 2 minutes.  Add garlic, and cook for an additional 1-2 minutes.
In saucepan bring to a boil water and stock.  Add in couscous.  Remove from heat.  Let stand covered for 5 minutes.  Fluff with fork.  Add in sauteed onion, garlic, sun-dried tomatoes and goat cheese.  Mix well.  Divide among 4 peppers and bake for 30-45 minutes, until peppers are at desired doneness.  Garnish with basil.

Serves 4

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