Bacon Chive Egg Salad

Day 48

Egg salad never fails to rate highly on my ever-growing list of comfort foods, I must say. I love trying a long list of unusual ingredients in egg salad from time to time, even though the traditional mix is normally my favorite. For this entry, I have chosen to add bacon and chives.  This change also works perfectly for deviled eggs if you’d prefer to make more of an hors-d’oeuvre than a sandwich filling. 

Photo by Maggie Kapustin 

Bacon Chive Egg Salad

Ingredients: 
12 extra large, hard-boiled eggs, chopped roughly
1 cup mayonnaise (Hellman’s recommended)
½ cup finely chopped celery
2 tbs. pickled jalapeno, chopped finely
½ cup chopped red onion
3 tbs. chopped chives
5 slices fried, crumbled bacon 
¼ cup dill pickle relish
½ tsp. salt (more to taste if needed)
1 ½ tsp. black pepper
*more mayonnaise if needed, added 1 tbs. at a time

Directions: 

Mix all ingredients in a large bowl. Taste and add more salt, pepper, or mayo as needed. Refrigerate at least three hours before serving. Perfect on sandwiches with lettuce and tomato, or on crostini or crackers. 

Ploughman’s Platter

Day 108

This time of the year, we really enjoy cold meals. On a hot day, there is definitely something more refreshing about food straight from the garden and farm, with minimal cooking involved. Tonight, we opted for a modified ploughman’s platter. Usually, these platters are served for lunch, and they consist of smoked meats, cheeses, vegetables, and fruits. Instead, we

Photos by Taylor Fowler

enjoyed ours for dinner, and we included old-fashioned egg salad, roasted broccoli, mozzarella with basil, and deconstructed tomato bruschetta. Every ingredient was fresh, either grown by us or by sustainable, local sellers.

Since this platter included no new recipes (the mozzarella and broccoli certainly can’t count), you can find the egg salad on Day 48 of this blog (http://yearofinspirations.blogspot.com/search?q=egg+salad). I left out the bacon this time.  The marinated tomato recipe for the bruschetta can be found on Day 6 http://yearofinspirations.blogspot.com/search?q=bruschetta. For this, I baked whole baguettes and each person sliced the bread for himself.

After slicing the mozzarella and gathering fresh basil from my deck herb garden, I drizzled it with balsamic vinegar and olive oil, then sprinkled with salt and pepper. The same went for the roasted broccoli, which I drizzled with olive oil, salt, and pepper, then roasted at 425 degrees for about 20 minutes. I sprinkled lemon juice over the broccoli to finish.

Because this blog entry includes nothing particularly new, I want to give a shout out to really good, high quality olive oil. It’s important. Sure, you should buy the first cold press extra virgin variety, but you also need to be careful which brand you buy. Choose one that has a good reputation for being traceable from the tree to your table. After some research

and reading, I chose to order Olea brand olive oil for the first time this week. I ordered a bottle of their Olea Gold, and it is sublime. It is perfect for dipping and drizzling, and its rich flavor and mildly biting finish are impressive. Check it out at this link, http://www.oleaestates.com/ or find another brand you trust and enjoy. Good olive oil makes more of a difference than you might think.

Happy summer!

Salmon Burgers with Cabbage Blue Cheese Slaw and Andalusian Rice Salad

Day 22

This week, we have a special visitor in our house. His name is Fritz, and he’s a miniature Schnauzer who belongs to my sister- and brother-in-law.  He has only been with us for two days, and we’re already in love.

Copyright, Doug Kapustin Photography, 2013

 As I write this, he and my Basset Hound Emmy are resting beside me, Fritz wrapped in a cozy sweatshirt and Emmy curled in her usual position. Just having dogs in our lives make us happier, at least, that’s the general consensus in our household.

Last night, I decided that we would have a no-fuss, no frills dinner since we have the added responsibility of Fritz’s care for the next few weeks. Initially, I was thinking of hamburgers and broccoli cheese rice, but then I decided on a healthier version of that same dinner. Instead of hamburgers, I opted for salmon burgers, and instead of a heavy rice side dish, I chose a Spanish rice salad that is perfect hot, cold, or at room temperature. 

Salmon burgers are very versatile; using sockeye salmon is the key, whenever it’s available. And, interestingly, canned salmon works quite nicely if fresh isn’t available to you. Most of us agree that dill and salmon are the perfect pair, so I always make sure I have lots of fresh dill for the burger mixture as well as for the cabbage slaw. 

Copyright, Doug Kapustin Photography, 2013

I think I got the salmon burger recipe from an old Real Simple magazine, and I took the recipe for the slaw and changed it to match my flavor preferences. The rice salad recipe is one of my treasures from my very dear friend, Mrs. Overbey, who has always been an inspiration to me, whether in life or in the kitchen!          

I hope you will try this altered, healthier version of a hamburger platter! It’s a great meal for a busy night, and everything can be made ahead, requiring only that the salmon burgers be grilled just before serving. 

Thanks to their keen noses, both Emmy and Fritz were anxiously waiting in the kitchen as I cooked the burgers, hoping for any accidental spills. 




Salmon Burgers

Ingredients:
2 lbs. salmon, skin removed (Sockeye Salmon is best, if available)
1 large egg plus 1 large egg white
1 tbs. whole grain Dijon mustard
1 tsp. prepared horseradish 
2 cloves minced garlic
½ cup fresh bread crumbs (day old baguette in food processor or 1 slice loaf bread)
1 tsp. kosher salt
½ tsp. black pepper
¼ fresh dill, chopped

3 tbs. extra virgin olive oil
4 pretzel rolls, toasted
Directions: 
Mince all salmon, then place in Ziploc bag and pound with rolling pin or meat tenderizer until mashed. Place salmon in large bowl with egg, egg white, mustard, horseradish, garlic, bread crumbs, dill, salt, and pepper. Mix well, using clean hands to incorporate all ingredients. 

Form 4 patties. Place on medium-hot griddle heated with olive oil and grill 4-5 minutes per side. Top with Cabbage Blue Cheese Slaw on a toasted pretzel roll. Serve immediately. 

Cabbage Blue Cheese Slaw

Ingredients:
1 small head of cabbage, shredded
½ cup fresh dill, chopped
¼ cup chopped cilantro
½ cup crumbled Blue cheese
½ cup plain Greek yogurt
½ cup mayonnaise
1 tbs. fresh lemon juice
½ tsp. salt
1 tsp. black pepper

Directions: 
Mix all ingredients and toss well. Refrigerate at least 1 hour to allow flavors to blend. Serve atop salmon burgers.

Andalusian Rice Salad

Ingredients:
8 cups cooked basmati rice
½ cup olive oil
1 tbs. white wine vinegar
2 tbs. lemon juice
2 large cloves of garlic, minced
1 tsp. kosher salt
1 tsp. black pepper
5 small green onions, chopped with green
1- 4oz. jar pimentos, drained
1 bunch chopped parsley (cilantro or Italian are best)

Directions:
Toss all ingredients gently and refrigerate until ready to serve for a cold salad. If you prefer room temperature, cover and set aside until time to serve. The salad can also be served hot. 

Gourmet Chicken Salad

Copyright, Doug Kapustin, 2013

Day 10 

When I think of chicken salad, two distinct versions come to mind. The first is traditional, usually including a finely chopped blend of white and dark chicken, boiled egg slices, minced onion, and celery. The second version that comes to mind is a great deal more modern, and I have often been served variations of it when dining at a trendy deli or café. This unique version is made only from white meat, and it includes both nuts and fruit. Although both recipes for chicken salad are excellent, each requires a slightly different presentation. 

My grandmother was famous among friends and family for her amazing traditional chicken salad, as I clearly remember request after request for her to bring it to social functions. Like so many cooks of her generation, she didn’t have a recipe with accurate measures, but she knew exactly how much of each ingredient to add in order to make a consistently delicious recipe. Interestingly, she added sweet pickle relish to her signature chicken salad, making a tangy and tasty end result. I’ve found no one’s chicken salad that can compare, honestly. So, even though I frequently attempt my closest copycat recipe of Grandma’s, mine is still lagging far behind.  

Bearing this in mind, I have chosen to showcase the second, less traditional chicken salad recipe because of its rustic texture, attractive presentation, and all around outstanding service as a gourmet sandwich filler. Personally, I believe this chicken salad is best enjoyed with sourdough bread and green leaf lettuce leaves. The grapes, celery, onion, and toasted sliced almonds add the perfect blend of crunch and sweetness to please the palate.  

As an aside, I should add that using a good quality mayonnaise makes a huge difference in the flavor of the chicken salad. I like Hellman’s brand because of its creaminess and ability to nicely accent— but never overpower— dishes. Use the brand you like best. 

Served for company lunch or with a springtime weekend picnic, this recipe will be an easy, quick, and delicious addition to your collection. 

Gourmet Chicken Salad 

Ingredients: 

3-4 lbs. chicken breast tenderloin pieces, cooked and roughly chopped into bite-sized chunks

2 cups seedless red grapes, sliced in half

3 stalks celery, chopped

1 large red onion, chopped

1 cup good quality mayo, plus more as needed 

1 ½ cups sliced almonds 

½  tsp. extra virgin olive oil

2 tbs. garlic powder

¼ tsp. kosher salt 

½ tsp. black pepper

More kosher salt and pepper to taste 

Directions: 

Preheat oven to 375 degrees. On a sheet pan, toss sliced almonds with extra virgin olive oil, garlic powder, ¼ tsp. kosher salt, and ½ tsp. black pepper. Once coated, place in oven and toast until dry and lightly browned. Set aside to cool. 

In a large bowl, mix chicken, grapes, celery, onion, and mayo until well blended and until mayo is evenly incorporated. Add more mayo, as desired, to create preferred texture. Add sliced almonds and mix gently. Salt and pepper to taste. 

Serves 4-6. 

Sausage and Jalapeno Loaded Mac and Cheese

Day 87

With a title like that, I knew I’d get your attention. Seriously, loaded mac and cheese?? As if good, old-fashioned mac and cheese isn’t decadent enough??? We have a winner here, I promise. 

Although we have most likely all noticed a trend for adding your own ingredients to restaurant macaroni and cheese bowls, I tend to shy away from them. They are often loaded with preservatives and “cheese product” to make them creamier. The version I’m sharing here is from scratch, so any concerns about potentially unknown ingredients is for naught.

Copyright, Doug Kapustin Photography, 2015

 

Today’s recipe is the ultimate comfort food with the added volume of meat and spice. It is perfect for baking and serving in individual ramekins as a main dish, possibly served with a tomato caprese or a Greek salad. Of course, if you’re feeling especially hungry, go ahead and use a 9x13 pan and call it a side dish!

Another really nice thing about this loaded mac and cheese is that the add-ins are very versatile. You could substitute bacon and mushrooms or fried onions and crab for the sausage and jalapeno, for example. It’s important that you make it your own, and it will work as long as you keep your add-in portions similar for substitutions. 

Here’s hoping that you’ll find reasons to eat this rich comfort food as often as possible. 

Sausage and Jalapeno Loaded Mac and Cheese

Ingredients: 

1 lb. mild breakfast sausage

salt and pepper to taste

1 small sweet onion

2 cloves minced garlic

½ cup sliced pickled jalapenos, chopped finely*

4 tbs. butter

¼ cup all purpose flour

½ grated Parmesan cheese

½ cup grated Swiss cheese 

1 cup grated Monterey jack cheese

½ cup grated Fontina cheese

16 oz. cavatappi pasta**

2 cups half and half

½ cup heavy cream

dash of hot sauce- optional 

2 large eggs, beaten

4 oz. goat cheese, crumbled

4 oz. shredded cheddar cheese***

Splash of whole milk, as needed

*(I used pickled jalapenos in a jar but fresh are fine as long as you reduce amount to ¼ cup)

**Macaroni also works

***Note: It’s always better to buy blocks of cheese and to grate/shred them yourself. Sure, it is a little more of a hassle, but pre-grated cheese does not melt nicely, and you’ll be much happier with the end result if you grate your own. Often, I grate/shred all cheeses at once and store them in large Ziploc bags to make dinner preps faster and easier. Also, I use the grater attachment to my food processor for large quantities of cheese, but hand-held or free-standing graters are great for arm workouts too! 

Directions: 

In a skillet, crumble and cook the breakfast sausage, then scoop onto plate lined with a paper towel to absorb excess oil. Set aside. Use sausage grease to sauté onions until translucent. Add jalapenos and garlic and cook for 1 minute more. Scoop onion mixture on top of sausage mixture. Set aside.

Cook the cavatappi pasta until slightly underdone. Drain and set aside. 

To make the sauce, in a large saucepan, melt 4 tbs. butter over medium heat. Sprinkle in the flour, whisking to combine. Allow to cook for about a minute, constantly whisking to avoid lumps. Pour in the half and half, whisking constantly, then cook sauce 3-5 minutes or until bubbly and thick. Add heavy cream, 1 tsp. of salt, 1½ tsp. black pepper and dash of hot sauce. Stir to combine. 

Slowly pour about ¼ cup of the hot sauce in a small bowl with the beaten egg, while CONSTANTLY stirring the egg with a fork or small whisk as you pour. (This is important or you’ll have a scrambled egg in the sauce!) Once successfully combined, pour the mixture into the pot of white sauce, stirring constantly. Add all cheeses except the goat cheese and cheddar and stir to melt. 

Add the cooked pasta and stir to coat. Add a little whole milk as needed to think the mixture if it feels too goopy. Add the sausage-onion mixture and stir until nicely coated. 

Place in individual ramekins that have been generously greased with butter, and sprinkle each with some goat and cheddar cheeses. 

Bake 20-25 minutes at 350 degrees until bubbly and hot. 

Source: Original recipe below, from Ree Drummond, The Pioneer Woman, but modified here. You can NEVER go wrong with Ree’s recipes, so check out the original below.  http://thepioneerwoman.com/cooking/2013/02/fancy-mac-and-cheese/

Shortcut Rigatoni Parma Rosa

Day 68

This year’s Easter Sunday lunch was the fastest I’ve ever prepared, and I used some unconventional pre-packaged ingredients to create an almost-homemade result. Our Easter weekend involved some travel plans to visit with my father, then a drive back with him to Maryland to spend Easter Sunday with my husband who had stayed behind. That left very little time in the kitchen.

I opted for a pasta dish that included two ingredients I associate with Easter dinner: ham and green peas. I don’t know why these two foods are what I expect to have on the holiday

table, but they are. I also like cream sauces, so I decided on a Parma Rosa sauce with ham, onions, peas, and rigatoni. As a side, I served rustically dressed Romaine lettuce leaves with Caesar dressing, shaved Parmesan, and croutons. In my next blog entry, I’ll share my almost homemade dessert for Easter Sunday, shortcut Nutella crepes with strawberries, à la mode. 

Because I used some pre-made and pre-chopped ingredients, I thought that this meal would be a good one to share here. The entire cooking process took no longer than 25 minutes, and the finished product was deceivingly gourmet, and who doesn’t like that kind of result? This would be perfect for a casual Friday night dinner with friends or for a weeknight pasta dinner for your family. 

I really do hope your Easter was stupendous! Now, armed with the good news of Jesus’ empty tomb and His resurrection, may your spring and summer bring you a wealth of God’s love and His blessings. 

Shortcut Rigatoni Parma Rosa

Ingredients: 
2 – 8 oz. boxes ribbed Rigatoni (ribs hold sauce better)
4 packets Knorr Parma Rosa sauce mix (1.3 oz each)
4 cups whole milk
1 cup heavy cream
4 tbs. butter

2 – 8oz. packages fully cooked, diced ham ( Smithfield or Farmland brands are popular)
2 – 16oz. bags frozen peas
1 large Vidalia onion, chopped 
1 clove garlic, minced
Salt and pepper to taste
Olive oil for sauté pan

Directions: 
Boil pasta until al dente and have ready for sauce. Time accordingly. (I usually get the water to boiling, then add pasta when sauce is almost done.)

In a sauté pan, heat olive oil and sauté onions until translucent. Add garlic and ham and continue heating until ham is lightly browned.

In a Dutch oven, mix the milk, heavy cream, and 4 packets of Parma Rosa sauce with a whisk until blended. Add butter and continue stirring until just boiling. Reduce heat and simmer four minutes or until sauce begins to thicken. Add cooked ham, peas, onions, and garlic to the sauce and fold-in gently. Salt and pepper additionally to taste if desired. 

Pour sauce over each serving of pasta and garnish with grated or shaved Parmesan cheese. Serve immediately. 

Yield- 6-8 servings

*For Caesar salad, I simply washed 20 small Romaine leaves and drizzled Caesar dressing on each. Then, I placed shaved Parmesan and croutons on each leaf and fanned 2-4 leaves on each guest’s pasta plate. I made my own Caesar dressing but a store bought variety would work well too. I got my recipe from a chef and fellow blogger who chose to alter the traditional Caesar dressing to omit raw eggs. Honestly, I prefer the raw egg recipe, but this one is faster and very, very good. Find it at this link: http://www.onceuponachef.com/2010/08/caesar-salad-dressing.html

Peanut Butter Brownies (and more!)

Day 101

I’m in a book club. It’s a local group of ladies who invited me to join them last fall, and I’ve had the most fun getting to know them and reading books together. Last weekend, I hosted our Book Chat when we had just finished reading Jodi Picoult’s Leaving Time, a murder mystery that takes place at an elephant sanctuary, very similar to the impressive and incredible Elephant Sanctuary in Tennessee (http://www.elephants.com/elecam/ ). Since I’m fairly enamored with elephants and their family bonds, human-like comprehension, and cognition, I was happy to host this one.

Photo by Maggie Kapustin

 

I love themes too, and a book about elephants afforded me the opportunity to center all of our book club snacks around stereotypical elephant favorites, like nuts and fruits. First, I needed wine, and I wanted a good wine with elephants on the label—a tall order, I knew. I fully recognized that this strange request was very possibly not available in local stores. Nevertheless, anytime I need a special bottle of anything, I call only one place: North Ridge Wine and Spirits, in Ellicott City, Maryland. Our good friend, Brad, is the co-owner of the family-operated business, and he knows his wine. I absolutely love the fact that I can call Brad with a question or request, and he always finds the answer I need. In fact, just to further prove the point to myself, after I called him and he recommended a red wine blend called Petite Petit, I called three other wine stores in the area. I asked the employees the same questions that I asked Brad, and not one of them knew their inventory or where to look for my obscure request. As a customer, I cannot praise Brad and the North Ridge Wine team enough. If you live in the area, it’s the only place you should be shopping. 

With wine accounted-for, I moved on to the menu. We usually meet just before the supper hour, so hors-d’oeuvres are generally sufficient. Although the recipe I’m sharing here today is for peanut butter brownies, I chose to make the cucumber-watermelon-feta salad I showcased on Day 76 of this blog as well as tea sandwiches filled with the curry chicken salad from Day 35. If you’re interested in searching back, have a go; both additions to the table were successful. The peanut butter brownies are Ina Garten’s recipe, but I made them in two spring-form pans for a slightly fancier presentation.   These brownies are incredible. That being said, I should add that, if in a pinch, you could always make a similar-but-not-quite-as-luxurious brownie by buying Ghirardelli Double Chocolate Brownie mix and making it according to the package directions except to add 1 heaping teaspoon of instant coffee, one teaspoon of vanilla, and ½ tsp. of cinnamon to the batter. Bake as directed, allow to cool, then cover with chocolate peanut butter spread and chopped salted peanuts. 

Ina’s is definitely better, though, so give it a try. Bon Appétit!

Here’s the link for the recipe I used, but, unlike Ina’s recipe, I chose to cover the top of the brownies with chocolate peanut butter spread (found on peanut butter aisle of market, next to Nutella) and to sprinkle them with salted and cocoa-dusted peanuts. 

http://www.foodnetwork.com/recipes/ina-garten/peanut-swirl-brownies-recipe.html#!

And, one last thing: if you’re interested in elephants and would like to watch the heart-warming story of an injured elephant named Shirley who was relocated to the Tennessee Elephant Sanctuary years ago, click here. You’ll be glad you did. You’ll also get to meet her kind and gentle caretaker, Solomon James, whom you’ll adore right away. Have tissues at the ready. https://www.youtube.com/watch?v=J0Z_vRYQ_Sg

Ina Garten’s Peanut Swirl Brownies 

Ingredients:

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 extra-large eggs

3 tablespoons instant coffee granules

2 tablespoons pure vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour, divided

1 tablespoon baking powder

1 teaspoon kosher salt

3/4 cup smooth peanut butter

Directions:

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1½ -inch sheet pan.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Mexican Stuffed Green Peppers

Day 18 

Stuffed peppers were rarely on our dinner rotations when I was growing up, although cabbage rolls were sometimes prepared for special occasions by my grandmother on my mother’s side. As a result, I rarely make them myself either. Recently, I was looking through a tin of recipes and I found a good one for stuffed peppers that showcased lots of understated but pleasing Italian flavors.

Copyright, Doug Kapustin Photography, 2013

 I decided to change the recipe a bit, making this traditionally eastern European dish with a Tex-Mex twist. The result was a very tasty filling, surrounded by a green pepper that stayed somewhat firm, at least compared to other stuffed pepper dishes I’ve tried. 

If you find that you prefer the really soft exterior of peppers in this dish, it’s certainly easy enough to prepare the peppers for filling, then drop them in boiling water for a few minutes. Immediately placing them in an ice water bath will stop the cooking and help them hold their attractive green hue. This process will soften them before stuffing. I prefer a pepper that still has texture and crunch, so I opted for slow cooking it just once, in a Crockpot. 

This past summer, Doug and I enjoyed a road trip to Yellowstone National Park to celebrate our anniversary. Each day, as we passed through a major city, we’d have a meal at one of Guy Fieri’s Diners, Drive-Ins and Dives restaurants. We borrowed his most recent DDD book from our local library and mapped out our preferences as we traveled. Some of the places were as spectacular as they appeared on the show, while others left something to be desired. One restaurant we tried, in downtown Minneapolis, is called Nye’s. The atmosphere is a throwback to the 50’s for sure, mostly because the décor hasn’t changed since then. 

When we walked in, the smell of cooked cabbage, stewed meats, and old upholstery mingled to greet us. Actually, it not so much greeted us as hit us with the force of a 2x4 to the nostrils. I can’t say it was entirely unpleasant, but it wasn’t how I’d ever want my own restaurant to welcome new customers. 

 The lighting was so low that I had to strain my eyes to see the hostess, who was surely in her late 80s. She shuffled along to lead us to our table— a task she has continued since the Truman administration, I’m sure.  Our booth was in the back of the dining room, surrounded by old, age-stained, and cracked mirrors. Doug forgot his glasses—not that they would have helped in the darkness, really—so I read the menu for us. We settled on a soup recommended by Guy Fieri, pierogies, stewed beets, Nye’s signature roast beef au jus, and stuffed cabbage rolls. A complimentary crudité plate with salad dressing for dipping was provided, as were dinner rolls. 

The food was very good, to be sure, although I was struck by the blandness of it. Having tried Polish and other eastern European dishes before, I was prepared for this, and was almost expecting it, but after a week of taste explosions and flavor bursts recommended by the DDD show, my taste buds were left wanting more. 

The more interesting parts of the meal were most assuredly resulting from the atmosphere. We heard a Polka band playing in the bar side of the restaurant, and we enjoyed watching so many diners who looked the right age to have frequented Nye’s since it opened in 1950. It was nice to see, as everyone was dressed up and truly relishing a night out. Dinner out was an experience for so many of our fellow diners, not just a meal. I wish we felt more like that today and that more people treated restaurants with the same respect we typically reserve for formal events. 

I promise you that, if you’re ever passing through Minneapolis, you will not regret a visit to Nye’s. For the entire meal, Doug and I felt like we had somehow slipped through a wormhole and traveled back in time. Definitely not very common in a restaurant review, I venture to say that the food was not the main event, but it was an added bonus. Antique smells and all, Nye’s charm was at once accosting and understated. 

All of this to tell you that the cabbage rolls there in Minneapolis were tasty and worth a try, but my stuffed peppers are the opposite. They are bursting with flavors of cilantro, beans, chili powder, and cumin. A touch time-consuming, but overall, they are very easy to make and well worth the effort. Enjoy!

Mexican Stuffed Green Peppers

Ingredients:
16 oz. shredded Monterey Pepper Jack cheese
2 bunches of cilantro, stems removed 
1 cup cooked rice
1- 15 oz. can black beans, drained, rinsed, and divided
1 jar plus ½ cup salsa
1 medium onion, diced 
1 package taco seasoning mix
½ lb. ground pork 
¾ lb. ground beef 
2 tsp. kosher salt
2 tsp. black pepper
dash hot sauce
6 large green peppers, tops removed and gutted
1 egg
¼ cup breadcrumbs

Directions: 
Saute ground beef, ground pork, and onion until meat is browned and onion is translucent. Drain. Add taco seasoning mix to meat and onions and blend well. 

In a food processor, chop cilantro.  Add half of black beans and blend in food processor until beans are completely mashed and mixed with cilantro. 

Add rice, whole black beans, and processed beans with cilantro to meat mixture. Stir well to incorporate.  Then, add ½ cup of salsa, salt, pepper, hot sauce, and ½ of cheese to the mixture. Finally, incorporate the egg and breadcrumbs well. Stuff equal amounts of mixture in each pepper. Cover with extra salsa and pour rest of jar in bottom of Crockpot that fits at least six peppers. Heat in Crockpot on low for 6-8 hours or on high for 3-4 hours. Just before serving, sprinkle with extra cheese and recover, allowing cheese to melt.

 Serve with salsa, chips, sour cream, and cilantro. 

Serves 6.