Category: Meatless Monday

Mushroom-Spinach Spaghetti

mushspinspagKnowing that tonight will be a long one while we stay up late to watch the results of Election Night 2016, I am prepping dinner for tomorrow night ahead of time.  A recipe I love, that has no sauce, is easy to assemble, throw in the refrigerator a day ahead, and, as a bonus, is one that my husband will take to work for lunch afterward without complaint!

Mushroom-Spinach Spaghetti

  • 1 Pound Spaghetti, Spaghettini, or Angel Hair Pasta
  • 24 oz Sliced White and/or Baby Portobello Mushrooms (I used a combination of both)
  • 4 oz Fresh Spinach
  • 1 Stick Butter (8 TBLS)
  • 2 TBLS + 2 TBLS + 2 TBLS (all separate measures) Olive Oil
  • 4 oz Shredded Parmesan Cheese
  • 3 TBLS Garlic and Onion Spice Blend (You can combine equal amounts of onion powder and garlic powder if you don’t have a prepared blend on hand)
  • Fresh Ground Sea Salt
  • Fresh Ground Pepper

mush1Put your stick of butter (8 TBLS) into a large skillet, I prefer a well seasoned cast iron skillet, over medium-high heat.

When your butter has melted, add your mushrooms and 2 TBLS olive oil poured over the top.  Cook, stirring occasionally so that mushrooms don’t stick to pan, for about 2 minutes, then add yourmush1a garlic and onion spice blend, salt and pepper.  Continue cooking and stirring the mushrooms for about another 3 to 4 minutes until most of the moisture has been absorbed by the mushrooms.  Remove the mushrooms to a large mixing bowl and set aside.

spin1Add 2 TBLS olive oil to the skillet and add your spinach to the pan.  Using tongs to toss the spinach with the oil, cook tossing constantly until all of the spinach is wilted but not cooked all the way.  Immediately remove from the pan to the samespin2 bowl as the mushrooms and stir the mushrooms and spinach together.  Set bowl aside and allow to cool while you prepare the pasta.  When your mushroom-spinach mixture has cooled, sprinkle your 4 ounces of shredded parmesan cheese over and stir it in completely.

Prepare your pasta according to package directions with one important change:  Make sure that you break the noodles in half lengthwise before you put them in the water.  When your pasta has finished cooking drain it and toss it with your remaining 2 TBLS olive oil then add it to your mushroom-spinach mixture.  Use your tongs to make sure your mushroom-spinach mixture is well combined and coating your pasta completely then either serve immediately or pour it into a 9 X 13 Pyrex baking pan and cover to keep warm.

mushspinspag

If you plan to make this a day ahead like I am, place covered baking pan in the refrigerator. To prepare for serving the next day, top cold pasta with a couple of TBLS butter (divided into small pats) and reheat in a 350°F oven for about 30 minutes.  You can also just toss individual servings into the microwave. 😉

With this easy (and inexpensive) make ahead dinner, the only decision you’ll need to worry about making tomorrow night is which wine to drink!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

 

Spicy Cognac-Mushroom Rice

mushrice

I’m throwing caution to the wind this holiday season and tossing my tried and true recipes out the window.  Well, at least a few of them.  So, out goes the usual wild rice side dish and in it’s place I’m going to add a whole lot more flavor:

Spicy Cognac-Mushroom Rice

  • 4 Cups Cooked Brown Rice
  • 4 Cups Cooked White Rice
  • 1 – 26.5 oz Can Black Beans (drained)
  • 12 oz Sliced White Mushrooms
  • 12 oz Sliced Portobello Mushrooms
  • 8 TBLS (1 Stick) Butter
  • 1/2 Yellow Onion Chopped
  • 1 – 4oz Can Diced Jalapeno Peppers (drained)
  • 1/2 Cup Cognac
  • 3 TBLS Honey
  • 2 TBLS Low Sodium Soy Sauce
  • Freshly Ground Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Prepare your rice using whatever method you prefer.  I prefer my pressure cooker so I can combine the white and brown rice and do it all at once, but you can do it on the stovetop, use your rice cooker or even do it in your microwave if you prefer.

  1. Using a large skillet, I use my cast iron skillet, melt your butter.
  2. Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
  3. Next add the onion, jalapeño, salt and pepper and let cook for another two minutes.mush1
  4. Add the honey and stir until it’s well incorporated.
  5. Add the cognac and let reduce for 2 minutes.
  6. Add the soy sauce and stir, then add the drained black beans.
  7. Cook for another 5 minutes over low heat until the liquid thickens a bit.
  8. Pour over the rice in the large bowl.
  9. Stir together and then season with more salt and pepper to taste if needed
  10. Pour rice into a serving dish – I am using a disposable 9 x 13 covered cake pan with a lid for mess free transport.

I am using my unsuspecting friends at tomorrow’s USC homecoming tailgate as guinea pigs.  We are deep frying Duck and this seemed like a good way to do a test run.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

 

Fired-Up Mac & Cheese

kraft_macaroni__cheese_2011I grew up on Kraft Macaroni and Cheese.  The blue box with the skinny little noodles that Mom combined with a 1/4 cup of “Oleo” as she called margarine (she NEVER used butter) and 1/4 cup of low-fat milk was a crowd pleaser to my sister, brother and I.  Later she would splurge on the more expensive box of “Kraft Deluxe Macaroni and Cheese” with it’s tiny can of cheese sauce in it, but, to my taste, you still can’t beat the skinny blue box.

Thankfully, as I grew so too did my palate.  I rarely pass up a macaroni and cheese on any menu and have developed a couple of favorite styles:  Lobster macaroni and cheese, if it has large claw chunks (and not just minced remnants), is my favorite, followed by a good white cheddar shells and cheese prepared with a hint of truffle oil and just a few exotic mushrooms.

spicyspiralmacncheeseWhen I’m cooking Macaroni and Cheese, I like it to have enough flavor, that if I served nothing else beside it, except maybe a tossed green salad, it could stand alone as a “Meatless Monday” main dish.  You won’t need a fire extinguisher nearby for this spirited macaroni and cheese, but you certainly won’t fall asleep while you’re eating it either.

Lisa’s Fired-Up Mac & Cheese

  • 1 – 16oz Box Cellentani Pasta (I use Barilla)
  • 8 TBLS Butter / Divided
  • 1/2 Cup Flour
  • 3 1/4 Cups Whole Milk
  • 1 tsp Dry Mustard
  • 3/4 tsp Salt
  • 1/2 tsp White Pepper
  • 3 Tsp Chili Powder
  • 1/4 Cup Hot Pepper Sauce (I prefer Frank’s Red Hot)
  • 1 1/2 Cups + 1/4 Cup (for sprinkling on top) Shredded Pepper Jack Cheese
  • 2 + 1/4 Cup (for sprinkling on top) Cups Shredded Sharp Cheddar Cheese
  • 3/4 Cup Grated Parmesan Cheese
  • 2/3 Cup Panko

Before you start, I have a couple of tips.

  1. If you can’t find shredded Pepper Jack or Sharp Cheddar you can always use the packaged slices and tear them up.  Generally the 8 ounce package should equal about 1 1/2 Cups.  Use your own judgement.  I usually err on the side of too much cheese in that type of situation and gauge it based upon the thickness of my sauce.  You can always thin (God Forbid) a bit with milk if you think it’s too thick.
  2. You can use any macaroni type noodle you prefer (elbow, shell, spiral) but I prefer the Cellentani because it combines the features of a slightly larger elbow with a spiral and then throws in some textured grooves so you get as much of the sauce grabbing to it as possible in each bite.

Directions:

  • Preheat oven to 350°F
  • Prepare 2 – 13 x 9 Pyrex baking dishes (I use the deepest ones I have), or 1 deep dish throw away baking pan, by buttering the sides and bottoms – then set aside while you prepare the ingredients.
  • In a large stock pot, boil your pasta according to package directions. Drain, rinse and pour into largest mixing bowl you have.  Set aside.
  • In a large sauce pan over medium heat melt 4 TBLS butter.  Whisk in the flour and cook about a minute while constantly whisking then begin stirring in the milk about a 1/2 cup at a time until it’s well combined.
  • Stir in the spices and 1/4 Cup of the hot sauce.  Bring to a gentle boil, stirring constantly for 1 minute.
  • Remove from heat and stir in cheeses (not the cheese reserved for the top) until melted and smooth.
  • In a small pan melt the remaining 4 TBLS butter and stir in the bread crumbs.
  • Combine the remaining cheeses together.
  • Pour the sauce over the macaroni and, using a large rubber spatula, stir until all of the pasta is well coated.
  • Divide the pasta between the 2 prepared pans
  • Sprinkle 1/2 of the remaining cheese mixture over the top of each and put the pans, uncovered into the oven.
  • Bake for 30-45 minutes, or until the cheese sauce is bubbling and beginning to brown on top.
  • Slide the baking dishes out of the oven and set the oven temperature to broil
  •  Divide the panko mixture between the two pans and return to the oven
  • Watch the pans carefully and remove from the oven as soon as your crumbs begin browning.

Make sure you’ve got a bottle of hot sauce out for anyone who wants to spice it up even more!  Serve your macaroni and cheese with a salad as a dinner on it’s own, alongside burgers, steaks, or inside a great steak/brisket/tri-tip sandwich!

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Spicy Spiral Mac & Cheese

spicyspiralmacncheeseThis is my twist, no pun intended, on a zippy macaroni and cheese that can be served as a side to liven up any burger, steak or chicken main dish.  There is nothing timid or Low-Cal / Low-Fat about this dish.  You’ve been warned.

I’m intending to pile it on top of my BBQ Brisket Sandwiches tomorrow night.  Yummy!

Spicy Spiral Mac & Cheese

  • 1 1/2 Cups Cellentani Pasta
  • 4 TBSP Butter
  • 1/4 Cup Flour
  • 3 Cups Whole Milk
  • 1 tsp Dry Mustard
  • 3/4 tsp Salt
  • 1/2 tsp Ground White Pepper
  • 3 tsp (or more to taste) Frank’s Red Hot Sauce
  • 1 Cup Shredded Pepper Jack Cheese
  • 1 1/2 Cups Shredded Sharp Cheddar Cheese
  • 1/2 Cup Shredded Parmesano/Reggiano/Asiago Blend
  • 2 tsp Chili Powder
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in Pepper Jack, Cheddar and P/R/A blend until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  4. Melt remaining 2 tablespoons butter, stir in chili powder. Sprinkle over macaroni mixture.
  5. Bake in preheated oven 30 minutes, or until edges start to brown. Let stand 10 minutes before serving.

TIP:  For a crispier top, you can mix in 3 TBLS bread crumbs with the butter and chili powder and sprinkle on top.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

Handy Guide To Chili Peppers

chile-primer-various-peppersMy husband and some of my friends see peppers as a challenge.  The hotter the better.  They love to burn the heck out of their mouths and sweat & suffer afterward.

Not me.  I like my food spicy, but I still like the ability to taste and enjoy my food after I feel the burn.  Not the “Bern” that Bernie Sanders supporters feel 😉 , but the burn that a zip of spicy pepper adds to a dish.

Peppers, like salt, acid and fat, are essential flavor building blocks upon which dishes are built.  In an article at www.bonappetit.com, Amiel Stanek encourages readers to “tease out” the subtle nuances of spice in the season’s crop of peppers using some very specific techniques.  As someone who likes the taste, but not necessarily the need for a fire extinguisher after a bite, I appreciate the guidance.

Stanek reminds home cooks that peppers aren’t just spicy.  They’re also flavor bombs hiding hints of fruitiness, floral notes, earthiness, and “funk.”  To begin to experiment with these hidden flavors, a cook must first work on mellowing the pepper’s spice a bit:

  1. Remove the seeds – Using a paring knife or the edge of a spoon, remove the seed pod beneath the stem and white membranes that hold the rest of the seeds within.
  2. Char – You can do this whole on the grill, under the broiler, or directly on a stovetop gas burner and peel off the burnt layer before seeding them.
  3. Soak – Capsaicin, the compound that makes a pepper hot, is alcohol soluble. When using the hottest peppers, remove membranes and seeds, muddle, and soak in vodka for anywhere from a few hours up to a couple of days.

For a great, printable reference of the varied types of peppers and their levels of spiciness, from mild to “grab a fire extinguisher,” click on this link.

A recipe I shared earlier this year was for one of my favorite cocktail hour snacks on steak and salad night:  Blistered Shishito Peppers.  Take my advice and make a double batch!  These suckers are addicting and one batch is never enough.  If you have any left, put them in a re-sealable container or zip bag and toss in the refrigerator.  These are easily revived in a hot pan with a splash of olive oil a day or two later.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Benefits of Red Fruits & Vegetables

redvegetablesUnless you’ve been completely cut off from technology and forms of communication with the outside world for the past few decades, you have likely read an article or heard nutritional experts discussing the health benefits of eating a diet rich in fruits and vegetables.

According to the experts at www.choosemyplate.gov, the benefits include keeping your digestive system “moving” and healthy, lowering the risk for some chronic health conditions and lessening the chance of morbid obesity:

  • Most vegetables are naturally low in fat and calories. Eating foods such as vegetables that are lower in calories per cup instead of some other higher-calorie food may be useful in helping to lower calorie intake.
  • Since none have cholesterol, eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart disease, including heart attack and stroke.
  • Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.
  • Diets rich in potassium may help to maintain healthy blood pressure. Eating vegetables and fruits rich in potassium as part of an overall healthy diet may lower blood pressure, and may also reduce the risk of developing kidney stones and help to decrease bone loss.  Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, and kidney beans.
  • Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease, obesity, and type 2 diabetes. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories.
  • Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development.
  • Vitamin A keeps eyes and skin healthy and helps to protect against infections.
  • Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in iron absorption.
  • Eating a diet rich in some vegetables and fruits as part of an overall healthy diet may protect against certain types of cancers.
  • Red fruits and vegetables containing Lycopene (Red Peppers, Tomatoes, Guavas, Mangoes, Papayas, Watermelon, Strawberries, Red Grapes, Grapefruit, Asparagus, and Purple Cabbage) are said to ward off the damaging rays of the sun that cause sunburn, while their antioxidant properties also contribute to the removal of free radicals that can lead to cancer and heart disease.

My grandma got on the healthy living bandwagon in the mid 70’s embracing Jack LaLanne, making her own yogurt & drying her own fruit, the Cambridge Diet and trying to share her healthy living with my raw ground beef, all things canned-meat eating grandpa.  I bet you can guess where that got her….nowhere.  Hmmm.

While she was beating a dead horse in her own home, I can say that she did instill in me a love of fruits, vegetables and being pretty healthy.  I’m not lying though, I never passed up one of grandpa’s delicacies either: chipped beef, SPAM, and even Vienna sausages.  I never claimed to be perfect.  😉

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Quick Cucumber Salad

cucsaladI wish I had all day to experiment in the kitchen, but that is one luxury I do not have.

Between my “real” job, the groups/charities I volunteer my time to, my family, my dogs and the few other things I get to do in my free time, I rarely get as much time to create new recipes as I’d like.

Today was another one of those days.  You know, the kind with business meetings, tasks on the ever-growing to-do list, a trip to the hair salon, and a few other unexpected things, so I knew dinner time would be rushed as well.

This morning I put 2 frozen chicken breasts in a Rubbermaid container with some of my favorite marinade (Ponte’ Winery Scallion Oil Marinade/Dressing) with hopes that they’d defrost in time and then surveyed the refrigerator for what I’d be able to serve with them.

oxoI really am trying to cut back on the carbs, fat and extra calories in our diets, so a cold salad I could marinate all day would be just the right choice!  Plus, I’d get to use my new kitchen tool: my OXO slicer/grater.

Quick Cucumber Salad

  • 1 English Cucumber
  • 2 Roma Tomatoes
  • 1/2 Small Yellow Onion
  • 1/3 Cup Apple Cider Vinegar
  • 1 TBLS Olive Oil
  • 6 Large Leaves Fresh Basil
  • Freshly Ground Pepper
  1. Using either a very sharp knife or a Mandolin slicer (I use the OXO Complete Grate & Slicer Set), thinly slice the cucumber, the tomatoes and the onion and combine in a gallon sized zip bag.
  2. Stack the basil leaves and roll like a cigar and then thinly slice into narrow strips.  Add the basil to the zip bag.
  3. Add pepper, vinegar, and olive oil to the zip bag.
  4. Seal the bag and shake the contents vigorously.
  5. Open the zip bag then push the air out and reseal.
  6. Place the salad in the refrigerator until time to serve.
  7. Before serving, open the zip bag again to allow air to enter, then reseal and shake the salad to mix before place on plates to serve.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

You Can’t Hate On This

I’ve spent the past 5 days traveling cross country and back for a college graduation.  I loved the trip, but hated the flight schedule and one of the airlines in particular (I’m talking about you Allegiant Air).  How in the world does an airline have a plane that departs a 24 hour city (Las Vegas) at 6 AM filled with seats that don’t recline?? MAJOR FAIL!  The cost of a one way flight from Las Vegas to Oklahoma City was great ($103 each with the stupid $15 carry on bag fee, $6.59 credit card processing fee, and the various taxes and fees) but the lack of reclining seats for a 3 hour flight is a deal breaker!

Having finally gotten back late Monday afternoon, with a cough, sore throat and ears that ached, all I wanted was a fuss free meal, some cough medicine, and to sleep in my own bed.

Thinking back to when you were a kid, what meal resulted in no complaints ever?

If you were me, that complaint free plate featured a perfectly crisped grilled cheese sandwich.  If my Mom wanted to make me really happy she’d serve it alongside a bowl of Campbell’s Tomato Soup she’d doctored up with milk, butter and freshly popped popcorn floating in it.

That’s my idea of heaven!

Knowing the schedule of the flights I’d booked, the likelihood of tornado delays (big thanks to Jim Cantore at The Weather Channel), and that I would be eating huge meals & drinking a lot of wine over the weekend,  I had prepped my kitchen ahead of our trip with the essentials.

My perfect grilled cheese

  • Thick Cut Sourdough Bread – My first choice is Francisco Sourdough
  • Butter – ONLY real butter, no margarine or anything else
  • Cheese – If I am in a hurry it can only be Kraft American Singles, but if I have the luxury of time, I like to slice thick chunks off of a block of Sharp Cheddar Cheese
  1. Preheat a skillet over medium heat on your stove
  2. Butter one side each, of two pieces of sourdough bread
  3. Place first piece, butter side down, into the pan
  4. Layer either the American or Sharp Cheddar cheese (don’t skimp) on the piece in the pan
  5. Place the second piece of bread, butter side up, on top of the cheese
  6. Cook until you no longer see bubbles around the edges of the bread and a quick peek verifies that you have a crispy, well browned, bottom piece
  7. Using a spatula, flip the sandwich over onto the uncooked side and cook as directed in step 6
  8. Once cooking is complete slide the sandwich out of the pan and onto a plate.
  9. Slice down the middle and enjoy the gooey goodness.

Yeah, that (and a glass of ice cold milk) makes this girl happy!

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

 

 

Lightened Without Losing Taste!

finishedcasseroleI woke up this morning to raindrops and remembered that my Mom used to make us Tuna Noodle Casserole on rainy days.  That started a mad craving but I wasn’t sure I had everything to make it.  UG!

After surveying the cupboards and refrigerator, and preparing the emergency replacement for one of my main sauce ingredients from yesterday’s blog post, I was good to go and well on my way to satisfying my craving with the unintended bonus of lightening the recipe and making the soup gluten free, so I didn’t feel quite so guilty having seconds.  Yes!

Mom’s Lightened T.N.C.

  • 1 – 12 to 16 oz package Extra Wide Egg Noodles (Gluten Free if desired)
  • Scratch Condensed Cream of Celery Soup (follow link)
  • 3/4 Cup Milk
  • 4 – 2.6 oz Single Serve Pouches Starkist Low-Sodium Chunk Light Tuna in Water
  • 1 Cup Mayonnaise
  1. Prepare the noodles per package instructions
  2. Drain most of the water off in a colander
  3. Return noodles to the pan
  4. Warm the soup (if not already warm) over low heat
  5. Add the milk, contents of the tuna pouches, and mayonnaise and stir until combined
  6. Bring to a boil then remove from heat
  7. Using a heat proof rubber spatula, pour contents of soup pan over the noodles and gently fold it into the noodles.

Can be eaten hot or, as I prefer it, cold from the refrigerator!

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Meatless Monday Treat

It was a rough weekend.

First we had a two day basketball tournament that started early both days, meaning no sleeping in for me, and then we had a party we needed to go to Saturday night that turned into the proverbial shit show:

lamborghini_aventador_lp_720_yellow-800x600While standing around watching the rest of the party goers drinking themselves into oblivion and admiring the host’s new bright yellow half million dollar Lamborghini Aventador, the host, who’s a very tall, very large man, lost his tenuous hold on his balance and began sliding down the rear fender with only me (I’m not a big girl) between him and the hard concrete floor & wall.  I did my best to break his fall without breaking myself but he ended up landing on me in a very awkward position and, in the fiasco of the fall, I threw my red wine all over the back end of his gorgeous car.  In my defense, I kept him from hitting his head on the floor or the wall so there was that…LOL

Suffice it to say that I was in some pain and thus, in no mood to make dinner Sunday night.  I was very glad to remember that we had a leftover pizza in the refrigerator to reheat.  Tonight, due to the second day of pain being even worse, from my neck all the way down my right side, I wasn’t anxious to roll out a gourmet dinner either.  Thank God my husband is pretty easy to feed.

shishito1I can usually dress up a grilled cheese sandwich in a way to satisfy him and tonight was no different.  Real butter, a loaf of sourdough, some bacon that was already cooked & chilling in the meat drawer combined with some pepper jack cheese and we had a winner.  I didn’t want to just let him eat the Cheetos he favors with it, and he didn’t want any of the leftover coleslaw from the other night, so I threw together another quick side he loves:

Blistered Shishito Peppers

  1. Heat 1 TBLS olive oil in a large frying pan over medium-high heat.
  2. Add 1 pkg of fresh Shishito peppers to the hot oil and cook, tossing them every minute or so, for 5 minutes or until the skins are blackened and blistered.
  3. Remove from heat and serve immediately.

shishito2Trader Joe’s sells Shishito peppers pre-bagged, you can get them at your local Asian grocery store (they are beloved in Japan), or your grocery store may have them in your produce section.

Shishito peppers are generally mild, but it seems like one in every batch will light you up! 😉

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood