Mamaw’s Stuffed Peppers

I always miss my Mamaw Cook, but the holidays make me miss her even more. Lately, I haven’t been able to get her off my mind, so I wrapped myself up in this Christmas apron she made for me and got to cooking! It never ceases to amaze me how the smell of these stuffed peppers can instantly transport me back in time to the comfort of her kitchen.  Smells are magical like that. Happy holidays Mamaw,  I miss you so much!

Mamaw’s Stuffed Peppers

Serves 6

Ingredients

• 6 green bell peppers
• 1 pound ground beef
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 (14 3/4-ounce) cans diced tomatoes
• 1 tsp. Worcestershire sauce
• ½ tsp. ground allspice
• 1 cup cooked long-grain white rice
• Cooking spray
• 1 Tbsp. unsalted butter
• 1/2 cup seasoned bread crumbs
• 4 cups tomato sauce( recipe below)

Directions

1. Preheat the oven to 350°F.

2. Make the tomato sauce. (Recipe below)

3. Cut off the top of each bell pepper and remove the seeds. Put the peppers in a large pot of boiling salted water and cook for 5 minutes. Drain well and set aside.

4. Set a skillet over medium heat. Add the beef, onion, and garlic, and season with salt and pepper. Cook, breaking up any lumps with the back of a spoon, until the beef is browned thoroughly, about 10 minutes. Add the tomatoes and simmer for 10 minutes. Add the Worcestershire sauce, allspice, and rice; stir well.

5. Coat a 9 x 13-inch casserole dish with cooking spray. Stuff the peppers with beef mixture and place them in the prepared casserole dish. Pour tomato sauce over the peppers.

6.  In a small saucepan, melt the butter. Remove the pan from the heat and stir in the bread crumbs. Scatter the bread crumbs over the peppers and place the dish in the oven. Bake for 25 minutes or until the bread crumbs are golden brown and the meat is heated thoroughly.

Tomato Sauce

Makes 4 cups

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cups diced canned tomatoes
• ½ cup finely minced celery
• 1 ½ tablespoon white wine vinegar
• 2 teaspoon minced parsley
• 1 teaspoon sugar
• 1 ½ teaspoon salt
• ½ teaspoon freshly black ground pepper

 Directions

1. In a sauce pan set over low heat, melt the butter.

2. Add the onion and sauté for about 5 minutes or until tender.

3. Add the tomatoes, celery, vinegar, parsley, sugar, salt, and pepper and cook about 10 minutes.

4. Pour the sauce over the peppers before baking.

Kitchen Tip:

Keep your stuffed peppers upright in the oven! When you remove the pepper tops, put them between the stuffed peppers for extra stability. (Yep, my Mamaw taught me that!)

 

A few of our favorite things: The Queen’s online gift guide for the foodie in your life!

(Gift descriptions, clockwise)

1. Pineapple Beverage Dispenser $68.00: If you grew up in the south like I did, then you know that pineapples are THE symbol of southern hospitality. In fact, my mom had more pineapple decor than any one woman should ever have. This pineapple beverage dispenser from Anthropologie, reminds me of my childhood and is perfect for some sweet tea or lemonade!

2. 10-Piece Glass Bowl Set $39.95: Contain yourself if you can! This 10-piece glass set from Williams Sonoma is my favorite! Simple, beautiful and functional, they’re very useful for preparing your mise en place and for storing in small kitchens.

3. Charles Viancin Silicone Food Storage Lid Covers $7.95–$12.95: Plastic wrap be gone! I am in love with this silicone creation that provides an airtight seal, and works with any smooth-rimmed bowl or pot. Oh and did I mention it is dishwasher, microwave AND oven safe?!

4. Personalized Casserole Dish $54.00: The beauty of the casserole dish is its variety. Not just the ingredients you fill it with, but the shape, size, color or pattern of the dish. Go on, girl, get crazy—express yourself! With so many fun hues, sizes and shapes, even on the busiest of occasions or the dooziest of days, placing your meal in a sunny container can change your entire mood.

5. Dotty Match Potholders $12.00: They’re cute! They’re colorful! They’re comfy! And let’s face it… a girl can never have too many pot holders.

6. Jalapeño Corer $10.95: How many times have you removed the seeds from a jalapeño and then neglected to wash your hands before rubbing your eyes? It burns! Oh, how it burns! Never make that mistake again with this gadget gem!

7. Casserole Carriers $38.00: Made from amazing chevron-printed fabrics, these totes make for easy transport and real down-home appeal. They’re chic and sassy! Want to make one of your own? Check out our latest cookbook or this YouTube video and learn how to craft your own!

8. Scalloped Celebration Cake Stand $24.00–$38.00: You worked hard on that sweet treat, so show it off! From a cake to cupcakes, even a big pile of cookies, every day is a special occasion with these adorable stands.

9. The Casserole Queens Make-a-Meal Cookbook: Mix and Match 100 Casseroles, Salads, Sides, and Desserts & The Casserole Queens Cookbook: Put Some Lovin’ in Your Oven with 100 Easy One-Dish Recipes Come on, you knew these would make our list!

10. Custom Heirloom Silverware Jewelry, starting as low as $30.00: Order custom-made, or ready-to-wear one-of-a-kind pieces, from Elizabeth Lyons Designs this holiday season. These unique silverware-to-jewelry pieces make for a very special holiday gift and are so very culinary chic! (Hence the name!)

Happy shopping!

The Deviled Egg Tray and Easter – It’s a Southern Thing

In the deep South, some things are just a given.  For instance, every type of soda is always (and I mean ALWAYS) a Coke®, all tea is sweet tea, and you always will find a deviled egg tray in the cupboard. Over the years, my deviled egg tray has brought me much joy.  At times when I could not get home to Georgia for the holidays, breaking out my tray and making a batch of eggs was a simple way to bring the spirit of home to me.

Below is my favorite twist on the southern deviled egg recipe. I highly suggest that you make them a part of your appetizer spread this Easter.

Enjoy, and now go call your momma!

Southern (as in the South of France)  Deviled Eggs

• 12 hard-cooked large eggs, shelled
• 1/2 cup mayonnaise
• 1 tablespoon chopped pitted kalamata olives
• 2 teaspoons chopped fresh parsley
• 1 tablespoon chopped sun-dried tomatoes (dry, not packed in oil)
• 2 teaspoons chopped capers
• 1 teaspoon dried herbs de Provence
• 1 teaspoon Dijon mustard
• 1/4  teaspoon salt
• 1/4  teaspoon freshly ground black pepper
• Additional chopped fresh parsley for garnish

Ok, so the hardest part about this recipe is boiling and peeling the darn eggs. Seriously, it has taken me years to master this task! If you have already earned your hard-boiled egg scouts’ badge, feel free to skip over the following “how-to section.”

To achieve perfect eggs, rule number 1 is NOT to use super fresh eggs. If you bought the eggs that day – you are in serious trouble. That fresh egg is guaranteed to have more craters than if it were hit by an asteroid! I recommend using eggs that are about a week old, or, if in a bind, go purchase your eggs from the local convenient store down the street. I find they do not stock, as umm, frequently as the grocery store.

Place eggs in a large enough saucepan so that they have plenty of room in between them, then cover with enough cold water by at least an inch. Bring to a rolling boil over high heat. Once the water is boiling, reduce the heat to a medium boil and cook for an additional 10 minutes. Remove the pan from the heat and place eggs in a bowl of iced water. (Think blanching!)  The ice is an important step, as it helps not only with the peeling, but it cools the eggs down fast enough to keep the yolk yellow – no green eggs here!  Chill for a few minutes until the egg is completely cooled.

Now let’s get to the moment of truth – peeling!  To peel, crack the egg on all sides and roll it between your hands and a hard surface to loosen the shell. I find that if you start at the larger end, that you will discover a little air pocket and it is easier to get a hold of the membrane. I also tend to shell the eggs under water. Not sure why that helps, but it sure seems to! Ok – that’s all I got.  I hope you all have 12 perfectly gorgeous eggs. Now on to the easy part of the recipe!

Combine boiling water and sun dried tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.

Cut eggs in half lengthwise; remove yolks. Place yolks in a medium bowl.  Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Place egg white halves onto your adorable deviled egg tray and spoon 1 1/2 teaspoons egg mixture into each egg white half. (Use a pastry bag to keep things neat!) Sprinkle with additional chopped parsley for a lovely presentation.

Yield: 2 dozen (serving size: 1/2 egg)

Saturday night is for the Popper-azzi!

Did you know that Saturday (1/19) is National Popcorn Day? What a great excuse to pick out a good movie and make a big bowl of hot, salty popcorn—the old school way. And really, nothing makes me happier than special holidays like these to fuel my obsession with dishes. (As I have mentioned before, I do have a slight problem with collecting dishes). My boyfriend, Tim, thought I was crazy to purchase this 5-piece popcorn set, but look who’s laughing now? Wait until I make him watch The Notebook.

Anyway, you have to admit the dishes are adorable. And they’re perfect for what I am about to make! I’ve got three, yes, count ‘em, three popcorn recipes to choose from. Enough options to please everyone in the family, so let’s get popping!

1) Rooster Ranch Popcorn. I call it Rooster Ranch, because we are using Sriracha. Not sure what Sriracha is? Well, you’d better make a grocery store run right now and make a purchase! Sriracha, also known as “Rooster Sauce” for the rooster on the bottle’s label, is a Thai chili sauce that’s fantastically sweet and spicy. I am in love. So much, in fact, that I may have to marry it. (Sorry Tim, you snooze, you lose buddy.)

2) Popcorn with Truffle Oil, Parmesan and Cracked Black Pepper. Truffle oil. Wow. Enough said.

3) Caramel, Chocolate and Salty Peanut Popcorn. Salty, sweet goodness.

First, we pop the popcorn. I have to be honest, I typically don’t eat popcorn unless I am out at the movies or a carnival. The latter event being the more likely to happen, as I have always wanted to run away with the circus! So it will come as no surprise that I have never popped popcorn from kernels. Plus, it seems pretty old school right? The closest I have ever  gotten to that process was shaking up some Jiffy Pop. That was fun, but making it from scratch is even better! I don’t have a special formula—I literally just followed the directions on the back of the bag.

All you need is kernels, oil and pot (or popper). I just used my lovely 3-quart dutch oven, and I picked peanut oil because it does well over high heat.

Cover the bottom of the pan with 1/8-inch 0f peanut oil.  Drop 3 kernels of popcorn in and heat with medium heat until they pop!

Pop, pop, pop!

Add enough kernels to cover the bottom of the pan. It should only be one kernel deep.

Begin shaking the pan until the kernels start to pop. My instructions earlier didn’t mention anything about covering the pan, but trust me, a lid is necessary. Otherwise the random popping of the kernels could put an eye out. “You’ll shoot your eye out, you’ll shoot your eye out, kid!” Okay, this is no laughing matter, although you would be set for ‘Talk Like A Pirate Day’, my other favorite (but random) holiday.

Cover and continue to shake the pan until popping has completed.

Tah dah! How fun was that?

Now onto dressing up your popcorn! I have given you three options to choose from! Do one, or do all three. Just know that the  Rooster Ranch and Parmesan, Truffle Oil and Cracked Black Pepper are best served immediately while still warm!

Here is what you will need for Rooster Ranch:

Popcorn, Sriracha, dry buttermilk , dried parsley, dill weed, onion powder, onion flakes, garlic salt, salt, pepper, and dried basil. (See recipe below) I am making my own dried ranch mix, but you can always use a package of Hidden Valley Ranch if you prefer. I don’t judge.

Take all dry ingredients and mix together in a bowl. For best results, place in blender or food processor, blend until smooth. Start with a tablespoon of mix and approximately 2 tablespoons of Sriracha, taste and add more to preference.

Mix together and garnish with extra dill and Sriracha! Cock-a-doodle-do!

If spicy is not your thing, then we can head over to savory and indulgent! Popcorn with Truffle Oil, Parmesan and Cracked Black Pepper, anyone?

Popcorn, parmesan cheese, black pepper, black truffle oil, and salt!

Using a microplane, grate parmesan to taste. Add freshly ground pepper and salt.Truffle oil is extremely strong, so start off with just mixing in a teaspoon at a time until desired taste is achieved.

Mix and garnish with shaved parmesan!

Oooh, la, la. Your popcorn is so fancy!

Caramel, Chocolate and Salty Peanut Popcorn. Since I had some leftover caramel sauce from the Elvis post, I decided that I had to make a salty sweet concoction too!

Caramel sauce, popcorn, salted peanuts, salt, dark chocolate chips!

Heat and drizzle caramel sauce, add peanuts and melted dark chocolate. Top with salt.

Pour into large mixing bowl and mix well.

Dig In!

Which popcorn reigns supreme? You decide, or let us know your favorite way to dress up your popcorn! (Although there is nothing wrong with eating it plain!)

Caramel Sauce

Dry Ranch Dressing Mix:

1/2 cup dry buttermilk
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried onion flakes

1 teaspoon dried basil
1/2 teaspoon garlic salt

1/2 teaspoon salt
1/2 teaspoon ground pepper

Combine all ingredients in a food processor or blender and blend until smooth. Store in an airtight container. To make ranch salad dressing combine  a tablespoon of dry mix with a cup of mayonnaise, or Greek yogurt, and a cup of milk.

Blame it on the Merry Mushroom Pattern.

The other day I opened up my cupboard to find an old friend. Underneath the piles of Pyrex, the gleaming gold and orange of the mushroom detail caught my eye. “No,” I said. “Risotto is just way too time consuming. It’s late in the day and I don’t think I have the energy.”

“But you miss me, don’t you?”

“Yes, my little mushroom dish. Yes, I do. Let me pour a glass of wine  and we will cook.”

Mushroom Risotto with Spinach and Bacon

• 6 cups of organic chicken broth
• 8 slices of center-cut bacon, chopped
• 2  tablespoons extra virgin olive oil
• 1 cup chopped shallots
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 5 garlic cloves, minced
• 5 ounces baby portobella mushrooms, sliced
• 5 ounces shiitake mushrooms, stemmed and sliced
• 5 ounces oyster mushrooms, sliced
• 1.5 cups uncooked Arborio rice
• 1 cup dry sherry
• 5 cups fresh baby spinach
• 1/2-cup grated fresh Asiago cheese
• 1/2-cup grated fresh Parmaesan cheese
• Salt and pepper to taste

1. First, do your self a favor and have everything prepped. Risotto does not like it when you step a way from it for any length of time.
2. Bring organic chicken broth to a simmer in a saucepan (do not boil the broth). Keep warm over low heat.
3. Heat a large Dutch oven over medium heat. Add bacon to pan; cook until crisp. Remove the bacon from pan, leaving the drippings in the pan. Add oil,  shallots, parsley, thyme and garlic to drippings in the pan. Cook 5 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice and cook 1 minute, stirring constantly. Stir in dry sherry; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup of broth; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25-30 minutes total). Stir in spinach; cook 1 minute or until all is wilted.  Remove from heat; stir in cheeses, salt and pepper. Sprinkle with chopped bacon.
4. Dig in, you earned this meal!

So Wrong? So Right?

From serving as a trusty side-kick to your toaster, to elegant serve ware for your table, who wouldn’t want this amazing vintage toast rack? Chances are you probably already have one, unknowingly re-purposing it for a way to organize mail or bills. Silly rabbit, toast holders are for toast–not post!

But what do you think? Is this toast holder so wrong or so right?

Oh and PS. Ignore that adorable condiment jar the jelly is in…that, my friends, is an entirely different post!

Shrimply Elegant

So maybe they are a little unnecessary, but I’m so in love my new shrimp cocktail servers! They are just one of the MANY milk glass items I own. If you’re a fellow collector of milk glass, show me what you’ve got! Email me your pics and I’ll share with everyone next week!

So Wrong or So Right?

Do these mushroom candlesticks add the perfect amount of whimsical decor, or do they just remind you of a bad trip? (We’re not talking about the 2nd grade trip you took to the museum.) You decide—so wrong or so right?

So wrong or so right?

Do you give a hoot about this vintage salt and pepper shaker? The head opens ever-so-wisely to present the shakers, while the body is hollow for storing sea salts. Very clever Mr. Owl! So give it to me – is this dish so wrong or so right?

The Deviled Egg Tray – It’s a Southern Thing

In the deep South, some things are just a given.  For instance, every type of soda is always (and I mean ALWAYS) a Coke®, all tea is sweet tea, and you always will find a deviled egg tray in the cupboard. Over the years, my deviled egg tray has brought me much joy.  At times when I could not get home to Georgia for the holidays, breaking out my tray and making a batch of eggs was a simple way to bring the spirit of home to me.

Below is my favorite twist on the southern deviled egg recipe. I highly suggest that you make them a part of your appetizer spread this Thanksgiving.

Enjoy, and now go call your momma!

Southern (as in the South of France)  Deviled Eggs

• 12 hard-cooked large eggs, shelled
• 1/2 cup mayonnaise
• 1 tablespoon chopped pitted kalamata olives
• 2 teaspoons chopped fresh parsley
• 1 tablespoon chopped sun-dried tomatoes (dry, not packed in oil)
• 2 teaspoons chopped capers
• 1 teaspoon dried herbs de Provence
• 1 teaspoon Dijon mustard
• 1/4  teaspoon salt
• 1/4  teaspoon freshly ground black pepper
• Additional chopped fresh parsley for garnish

Ok, so the hardest part about this recipe is boiling and peeling the darn eggs. Seriously, it has taken me years to master this task! If you have already earned your hard-boiled egg scouts’ badge, feel free to skip over the following “how-to section.”

To achieve perfect eggs, rule number 1 is NOT to use super fresh eggs. If you bought the eggs that day – you are in serious trouble. That fresh egg is guaranteed to have more craters than if it were hit by an asteroid! I recommend using eggs that are about a week old, or, if in a bind, go purchase your eggs from the local convenient store down the street. I find they do not stock, as umm, frequently as the grocery store.

Place eggs in a large enough saucepan so that they have plenty of room in between them, then cover with enough cold water by at least an inch. Bring to a rolling boil over high heat. Once the water is boiling, reduce the heat to a medium boil and cook for an additional 10 minutes. Remove the pan from the heat and place eggs in a bowl of iced water. (Think blanching!)  The ice is an important step, as it helps not only with the peeling, but it cools the eggs down fast enough to keep the yolk yellow – no green eggs here!  Chill for a few minutes until the egg is completely cooled.

Now let’s get to the moment of truth – peeling!  To peel, crack the egg on all sides and roll it between your hands and a hard surface to loosen the shell. I find that if you start at the larger end, that you will discover a little air pocket and it is easier to get a hold of the membrane. I also tend to shell the eggs under water. Not sure why that helps, but it sure seems to! Ok – that’s all I got.  I hope you all have 12 perfectly gorgeous eggs. Now on to the easy part of the recipe!

Combine boiling water and sun dried tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.

Cut eggs in half lengthwise; remove yolks. Place yolks in a medium bowl.  Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Place egg white halves onto your adorable deviled egg tray and spoon 1 1/2 teaspoons egg mixture into each egg white half. (Use a pastry bag to keep things neat!) Sprinkle with additional chopped parsley for a lovely presentation.

Yield: 2 dozen (serving size: 1/2 egg)