Tag Archives: peppers

Brats N Peppers served with Creole Butternut Squash

bratnpeppers

1lb. Habanero Mango Sausage Brats (Or, brats, links, of choice)
1-2T Cold Pressed Organic Coconut Oil
1/2T Garlic, minced
1 SMALL Onion, sliced
1/8tsp Him. Salt, or more to taste
1/8-1/4tsp Course Black Pepper
1-1.5tsp Dried Oregano
8 MINI Sweet Peppers
1/2 Pkg. Frozen Pepper and Onion Mix (Or, more fresh. It’s what we had)

Melt Oil in skillet, add in cut up brats/links. Brown. Add in Garlic and saute some. Add in Onions, saute more. Add in Oregano, Salt, and Pepper. Then, the Peppers. Cover and cook til soft. Remove cover and cook down juices.
We served with:
CREOLE BUTTERNUT SQUASH:
Frozen Butternut Squash, cubes
Drizzle of Olive Oil
Shake of Garlic and Onion Powder
GOOD SHAKE of Creole Seasoning. Air fry on Fry Button. Try with your Brat N Pepper Mix. Tasty.

Peppered Hash (Southwestern Chorizo N Hash Stuffed Peppers)

pepperedhash1
Sorry, photo doesn’t do justice. I broke the flash on my camera , so pictures have been reddish/orange and dark.

Bell Peppers or Poblanos (Sweet Red, Green, Orange, etc. of choice)

1/2 lb Chorizo, browned
1 Frozen bag SOUTHWESTERN Hashbrowns or Diced Potatoes
1c TO 1.5c Shredd. Cheddar Cheese
1/2c Frozen Corn

6 Eggs
1/4c Crema Mexicana (Milk or Sour Cream may work)
3/4c Mild Salsa (Canned or fresh tomatoes may work)
1/4tsp Dried Mustard
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Pepper
1T Grated Parmesan Cheese (I use store shelf kind)

Toppings (Optional)- Minced Jalapenos, Sour Cream, Ketchup, Hot Sauce, endless options.

Beat bottom 8 ingredients. Then, mix all together. Stuff into Peppers. (I halve peppers, width way, and deseed. KEEP STEM ON, just cut down some, you don’t want a hole!). Place into Muffin Pan sprayed with Butter Flavor Cooking Spray. Bake in preheated oven, at 425, for 40 minutes, ot til egg is cooked.

*Southwestern Hash Browns or Diced Potatoes are the ones with Peppers and Onions in them (Among other ingredients).
1 lb. of Chorizo can be used.
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Mahalo!!! Chicken Wiches (Hawaiian Chicken Sliders w/ SPECIAL Hawaiian SAUCE)

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About 2 lb Chicken
Lil shy of 1c WHOLE Cherry Tomatoes
Lawry’s Hawaiian Marinade

1c Ham, cubed smallish (Or sliced of cooked bacon for topping)
1 Garlic Clove, minced
1/2 Red Pepper
1/2 Green Pepper
1/2 Onion

Sauce:
1/2c Mayo
1/2c canned Crushed Pineapple, slight drain
1/8tsp Sea Salt
1/4tsp Paprika
1/4 Lemon Juice (Fridge Concentrate Kind)
A good shake of Pepper

Bun of choice: Hawiian Buns! Or Buns/Wraps/Lettuce Wraps (Low Carb)

Marinade Chicken AND whole Cherry Tomatoes (*See Notes) for about 7-8 hours (I did 7). Cube Chicken (I do a quick toss back in marinade.). Add chicken to Butter Flavor Cooking sprayed Baking Dish. Add in Peppers, Onions, Garlic, and Ham. Cover with Foil. Bake at 450 for about 20 minutes. Then, mix around. Uncover. Bake additional 25 minutes. Top onto Bun/Wrap of choice. Top with sauce.

Notes: Top with Minced Jalapeno for heat. Or Red Pepper Flakes in marinade, for heat. You can skip Cherry Tomatoes and use slices for Topping. Ham is optional- You can choose to use Cooked Bacon as Topping, instead. Cheese and Lettuce/Spinach are optional toppings, as well.
IF USING WRAPS: You can also use Our Coconut Rice as a topping for your wraps. DELICIOUS!!! For Coconut Rice Recipe – CLICK HERE
*** This can be easily turned into a dish of Hawaiian Chicken N Peppers over Coconut Rice (I’d Add: Paprika, Lemon Juice, Pineapple, N Pepper to the Rice Recipe… Or… Just add Pineapple to Chicken N Peppers, top over Coconut Rice… Endless Options to this dish…)
*** Even Using Sauce Recipe as a Base for HAWAIIAN PASTA SALAD. Make Sauce. Add in COOKED Chicken, Ham, Peppers, Onion, and Garlic (May need to alter amount of chicken). Add cooked Bowtie Noodles.
*** Coming Shortly:
Chicken Leg/Wing/Breast Marinade stemming from this.
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Mama’s Jamba-Bake-ah (Jambalaya Bake)

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THIS IS AMAZING!!! 

1/4c Louisiana Hot Sauce
1 pkt Hidden Valley Ranch Pkt.
1tsp Hot Chili Oil (Butter, melted, if you don’t have. Hot Chili’s best!)
1.5tsp McCormick’s Cajun Season
1/4tsp Garlic powder
1/4tsp Pepper
1/4 McCormick Montreal Chicken Seasoning

Boneless Chicken Breasts, thawed
1T Grated Parm. Cheese (Store shelf kind)

1/2lb Sausage Cheddar Link, diced (Qtr. long way, cut)
1 Celery, halved long way & cut
1 Medium GOLDEN Potato, diced
1 large Sweet Red Bell Pepper, cut
1 large Green Bell Pepper, cut
1 Onion

Mix first 7 ingredients in ziploc bag. Add chicken. Marinade 3-4 hours.
Cut up bottom 6 ingredients. Place into BUTTER FLAVORED COOKING SPRAYED baking dish. Top with chicken AND extra sauce from ziploc bag. SPRINKLE Parm. Cheese over top. Bake, covered, 425, about 45minutes, or til done. Eat alone. Or, try topping with JALAPENO Sour Cream!
Pre Cooking Photo:
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Notes: Cut calories by using Turkey Link.
Options: Serve with a Side of Rice (Cooked in Chicken Broth, maybe add 1/2c Kidney Beans (Drained) to cooked Rice…?).

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The Morning Juans (Breakfast Stuffed Poblanos)

Egg Stuffed Poblano


Poblanos, halved, remove seeds (DON’T Remove stem)
Eggs
1/4 Red Pepper
1/4 Green Pepper
1/4 Onion
1/4-1/2c Italian Cheese (6 Cheese-Or of choosing)
Up to 6oz. Ham*, diced
Season with seasons of choice:
– I did about 1/2-1tsp Basil, 1/2-1tsp Oregano, 1/8tsp Sea Salt

Preheat oven to 425. Cut poblanos in half. Remove seeds. DO NOT remove stem. You are pouring egg mix in, you don’t want it to pour out! Mix eggs and ingredients of choice (Peppers, onion, cheese, ham, seasons). Place peppers into muffin pan (To avoid tipping, or egg mixture making mess). Pour egg mixture into poblanos. Top with a little more cheese. Bake about 40minutes. Serve with sour cream, salsa, and taco sauce.
*You can choose to use Italian Sausage or Turkey Kielbasa, as well. Any meat you like with your eggs!
Using muffin pan:
eggstuffedpoblanos2

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tTt’s xXx Seasoning (Hot Seasoning)

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2 lb. Bag of SWEET MINI Peppers (Orange Red Yellow mix)
4-8 Habaneros (We did 8, we will cut back to 4)
Handful of Cayenne
1 tray worth Jalapeno

Deseed sweet peppers. You can choose to deseed others, I left them in. Place all into dehydrator. Dehydrate until dried well. I let it cool completely, then blend really well in blender.
BE CAREFUL – Tips:
-I threw Habaneros on whole. Didn’t want to handles these too much.
-Dehydrate in ventilated area. Preferably outdoors. This process wilted my tomato starters sitting next to dehydrator.
-CAREFUL BLENDING, don’t breathe that in!
-Handle with care. Don’t rub those eyes afterwards… Or wipe wrong!

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