Unstuffed Bell Peppers

You know those days where your husband is working late, the kids have been NOT on their best behavior :) and mama you are just spent? Dinner is the last thing on your mind??! Days like that are tough and nobody wants to cook..I try my best to come up with healthy, flavorful but most of all SIMPLE recipes so that busy mamas can have a balanced meal on the table for their littles and husbands. Tonight's dinner is one of those where I am spent..I don't feel like being a gourmet chef and I just need something quick. 

ALAS my one pot UNSTUFFED Bell Peppers will make an appearance. 

This is actually a keto adapted recipe that I made my own and tweaked it to delight my family's way of eating. You can add an extra veggie or take out what you dislike. The choice is yours!!!

Unstuffed Bell Peppers

Ingredients:

1 deep and large pan or Cast iron skillet

1 lb grass-fed organic ground beef ( turkey is an option too)

1 lb pork sausage

2-3 bell peppers ( red, orange, and yellow)

1 can rotel

one yellow onion

small can tomato sauce

shredded cheddar

cooked rice or cauliflower rice

Method:

In a pan over medium heat up two tablespoons of olive oil. Once the olive oil is hot add in the onion and cook until almost soft. Next add in your ground beef and pork sausage ( pork is optional) and seasonings ( salt and pepper and italian seasoning) Then add in the bell peppers. Cook peppers until soft and fragrant..add in your rotel and 1/2 cup tomato sauce ( I used marinara). Cook down for about 5-7 minutes. Then add in your cooked rice ( you can also use quinoa or cauliflower rice). Stir in 1 cup shredded cheddar..add more if desired.

Serve with fresh avocado slices on top :)

Versatile Fish Recipe

Hello all!! I have received quite a few DM's on instagram about different ways to cook fish!! I have been showing a lot of seafood lately because during the summer my family and I tend to cook very LIGHT suppers. My husband loves to offshore fish so he is constantly bringing back fresh fish so I might as well cook with it! Am I right! YES! So over the years I have come up with quite a few ways to cook fish so that it isn't so mundane when we are eating it a few times a week. I apologize for the lack of pictures but I did NOT take any pictures of my dinner from last night!!! Y'all will just have to exercise your imagination to dream of what it may look like :) 

Below is a VERY simple and versatile way to cook just about any fish! I LOVE to use this simple seasoning on shrimp, redfish, snapper, you could also use it on tilapia or cod. Just about any fish will work with this recipe with the exception of salmon. 

Ingredients:

Chille Powder

Tony Sachery seasoning 

2 limes

1 stick of butter sliced into pats ( small squares)

olive oil

Baking sheet ( covered with Aluminum foil)

Method:

pat your fish or shrimp dry and place on the baking sheet. Rub the fish down on both sides with some olive oil and liberally season the fish with both chilli powder and some Tony Sachery seasoning. squeeze the juice of a lime on top and then layer each filet with butter pats ( if you are using shrimp you will cook with a different method and I will list that below) cook the fish in the oven at 400 for 20 minutes or until the fish flakes. 

*** For shrimp: Go ahead and season just as I described above. In a large deep pan add in 1/4 stick of butter or olive oil. Then add your shrimp. Cook about 3 minutes each side or just until the shrimp turn pink and the tails curl in.  

Snapper Pasta

Happy Monday Friends!!!

I am truly having a case of the "Mondays" over here..

this morning I put my sunglasses in the fridge, my phone in the cabinet, and then had a million chores and errands to run that I AM JUST NOW drinking my coffee. That is a darn Monday if I have ever heard of one...

Anyways!! It brings me great joy to say that I have SO many new recipes for y'all this week!! I am going to actually type up three today. In the future I am going to make myself a set schedule on blog posts and then have them up in the mornings!!! So y'all can drink your coffee and read the blog :) For starters I am going to be talking about my much loved Snapper Pasta that I made in stories this past weekend. While at the beach with my parents and family, I made the most divine pasta EVER!!! I have made this pasta for years but never with snapper...and well, the snapper was the total game changer!! I am actually unsure if I could eat the pasta without it now. This pasta is versatile so don't get worried just yet if you don't have snapper at home. You can make this with Shrimp or keep it as a veggie pasta. Those have both worked wonderfully for me in the past so those are my recommendations. It was decadent and buttery but also light enough that it doesn't take away from the main star of the dish.. the fish. 

Ingredients:

1 large bunch of spinach

1 pint grape tomatoes ( halved)

2 lemons

1 shallot

1 bunch basil- chopped

1 can artichoke hearts- drained and rinsed

1 package angel hair pasta 

capers 

1 small yellow onion -chopped

1 cup chicken stock ( or more if needed) 

1 cup dry white wine

salt and pepper

tony sachereys 

2 tablespoons whipping cream

parmesan cheese ( high quality) 

1 egg lightly beaten

flour ( can substitute for almond of coconut)

olive oil

2 large snapper filets ( or more depending on how many you need)

** can also substitute shrimp ** 

Method:

In a pie plate or shallow dish of some sort pour out some flour, add in salt and pepper, Tony Sachery seasoning, and a bit of parmesan and mix together. Dredge the filets in egg then coat them in flour mixture . Set aside on a rack until you need them.  

** Boil the water for pasta*

Next, start sautéing your shallot and onion in some olive oil, cook until soft. Add in a cup of white wine and reduce...add in the juice of one lemon..continue to reduce. Next add in your spinach, grape tomatoes, and basil. Continue to cook down until the tomatoes are soft and start to pop their juices. Add in artichoke hearts and capers ( with a little of the caper juice for extra saltiness and some zing!) allow these amazing flavors to marry and start on your fish!

** Add in your pasta and let cook for 10 minutes!*

In a large pan add in some olive oil and turn the heat up to medium high. Add in your fish filets and sear them for four minutes on each side. the fish should flake and there should be an am amazing golden brown crust once done. 

While the fishing is cooking add in your cream and 1/2 cup parm cheese and stir together. You should be left with an am amazing fragrant and creamy veggie mixture.

Serve the pasta, with the sauce on top, then top with the fish filets. Squeeze a little extra lemon juice if needed and garnish with some fresh parsley!!!

You will WOW your guests/dinner company with this one!

Creamy Shrimp Bowtie Pasta

Happy Thursday Friends!!!

Today I am posting about a much requested recipe on Instagram!! I hope that referring back here will make it super simple for you guys to keep this recipe in your back pocket! :)

So in regards to this wonderful recipe you will find flavors of zesty lemon shrimp, buttery caramelized onions, sun-dried tomatoes, a creamy sauce..all over delicious, hot, bowtie pasta!!!! This recipe is a crowd pleaser and is of course another " ONE POT" creation!!!!

Friends if you do not have a one pot please look into getting one!! They are amazing! I will link my favorites below.

Ingredients:

-Farfalle Pasta

-1 LB deveined and butterflied shrimp

-1/2 bag of spinach

-1 yellow onion sliced

-1 clove garlic-minced 

-16 oz sliced mushrooms

1/2 cup dry white wine

olive oil

salt and pepper

red pepper flakes

1 cup half and half

1 cup shredded high quality parmesan cheese

Method:

Boil your pasta and cook through. Rinse and set asid. Then over medium high heat, Saute' your onion slices in olive oil...add a bit of wine and cook down..add in a pinch of salt and pepper. once onions are caramelized and browned add in the mushrooms, spinach, and garlic. cook until the veggies are soft and "married" together nicely. pour in the rest of the wine. Once the wine is cooked down a bit go ahead and add in the shrimp. Cook the shrimp until pink..about 3-4 minutes each side!!! Take care not to overcook the shrimp..once they are cooked add the half and half and the parmesan cheese. Add the pasta back in and mix well!!! Serve with fresh parsley on top!!!!

Such a yummy one!!!

Links to some amazing ONE POTS!!!

Le Creuset 5 1/2 quart 

This is the 5 1/2 quart that I have and use DAILY!!!! I LOVE This size because it is very versatile.

Le Creuset Braiser

This is the Braiser I have and use for braising all of my meats!! It is wonderful!!!

Le Creuset 8 quart Oval Dutch Oven

This is the oval dutch oven I use for longer cuts of meats like a pork loin, roast, and pork butts. 

Now for some inexpensive options...

Amazon Basics Dutch oven - This comes in every size!!! Very compatible and similar to Le Creset 

Braiser- Very compatible with Le Creuset! Comes in a multitude of colors as well!!!

Mexican Meatloaf & a Cucumber, Tomato, Avocado Salad

Happy Sunday!!!

Today is Sunday Supper at my house but I wanted to pop on here because I have received a load of DMs on instagram about the Mexican Meatloaf!!! You guys this recipe is so simple.. remember you can also make them into meat balls if a "loaf" isn't quite your style. I will also add in my side salad recipe down below!! Enjoy!

Ingredients:

1 lb organic grass fed beef

1 red bell pepper chopped

1 1 bunch green onions chopped

1 zucchini chopped and quartered 

1 packet low sodium taco seasoning ( or mexican seasonings of your choice)

1 cup shredded Tillamook Mexican cheese

1 cup Salsa ( or more if needed) 

1 egg

1 cup breadcrumbs

Method:

Start by sautéing your veggies in a pan with some olive oil over medium high heat. Cook down until all veggies are soft. Meanwhile- a bowl combine your meat, egg, bread crumbs,  shredded cheese and taco seasonings. Mix well ...knead with your hands to ensure everything is well mixed. Once the vegetables are soft add them to the meat mixture and again, knead well and mix thoroughly. Spray a meatloaf pan with cooking spray and fold in your meat mixture. Top with salsa!!!! Cover and cook at 350 degrees for one hour. Take top off and cook an additional 10 minutes if needed!!! Its as easy as that folks! 

Remember! You can always form these into meat balls and place on a baking sheet and cook them for 20 minutes!!!!

Cucumber Tomato Avocado Salad

This salad is amazing!!! It is my go to summer side because its quick, easy, and fresh!!! Exactly what you need for a summer supper side!!!!

Ingredients:

Grape tomatoes- halved

1 cucumber- skinned and quartered

1 avocado-chunked

salt and pepper

italian dressing

Mix everything together in a large bowl and add in the dressing and seasoning. Chill for a few hours before serving!!!!

Cherry Tomato Balsamic Glaze

Hey y'all!! 

I am popping on here really quick to share a very innovative and EASY topping for either chicken OR fish!!! I found this delicious little recipe out of my William Sonoma book.. and as always true to K.D. form.. I tweaked it :)! I found that this elevated a plain ole' piece of chicken into something totally magnificent!!! I also found that this works great with a piece of light white fish such as ( snapper, halibut, trout) Give this a try!!!

Ingredients:

1 pint cherry tomatoes

1 bunch chopped basil

1 shallot 

olive oil

balsamic vinegar 

Method:

In a pan pour some olive oil over medium high heat. Once the oil is hot add the shallot and cook down a bit, then add the tomatoes and basil. Cook all of these together until soft.. add in the balsamic vinegar. Cook down until the cherry tomatoes are easy to pop and the shallot is caramelized in the vinegar! Serve on top a piece of white fish or chicken!!!

Honey Balsamic Peach Burger

I can't believe summer is already halfway over!! It always goes by so quickly! Between our beach vacations and the constant swimming we have been doing this summer, I have found it hard to come up with any new meals that are the least bit intriguing!! We have rotated from some sort of burger recipe, to a "bowl" recipe of some sort, and then some rendition of tacos..thats been our summer menu. Burgers, Bowls, and Tacos. 

I will say though...

This last burger recipe that I did create was SO tasty and full of all my favorite summer flavors!! Peaches, fresh basil, a whopping slab of mozzarella are all ingredients that adorned this yummy open faced burger. You could of course add a bun to it but I decided not to! Let me FINALLY share this recipe with y'all so that you can make it for your family!!!

Remember you can Grill the Burgers OR Bake them! I will list both options.

Ingredients:

1 LB Grass-fed Organic beef

Balsamic White truffle vinegar ( or simply buy balsamic vin. and then truffle oil separately and mix the two)

Salt and Pepper

Organic Honey

1 Organic Peach- sliced 

Butter

Buffalo Mozzarella -sliced

Fresh Basil

Green leaf lettuce

Method:

In a mixing bowl mix the seasonings and the balsamic vinegar in with your burger meat. Form into patties and set aside. 

In another pan start by sizzling some butter over medium high heat ( while butter is heating through- in a separate bowl coat your peaches well with the organic honey) place peaches in the pan once butter is melted and cook down. Turn off heat and set aside.

Go ahead and cook burgers to preference. Either Bake at 400 for 20 minutes or you can grill them. Once they are cooked start the assembly..Burger, Fresh slab of mozzarella, peach, then basil leaf. Finish it off with a nice drizzle of Balsamic vinegar and enjoy!