Jalapeno Stuffed Peppers

Recipes in this Post

Jalapeno Stuffed Pepper

Today it was clean out the refrigerator day. You know how it is, no matter how careful you are, there is always something that hides in the very back and becomes a science experiment. Yuk! You might want to check out my Organizing the Refrigerator tips on how to avoid finding science experiments.

Then there are the little containers of pickled jalapeño peppers that come with a pizza. I think they jump in the hot pack all by themselves, because I know I never order them. That isn’t to say that I don’t like them, but I do, but I don’t like them on pizza. Still, unbidden, they find their way into my kitchen. They make their way to the refrigerator, to be included in something or eaten out of hand later, and like all small things, seem to happily find their way to the back of the fridge, right next to that awful science experiment. Since they are in brine, they don’t go bad and can stay in the refrigerator indefinitely.

So, when I was cleaning out the refrigerator today, I found day old plain cooked rice, 2 nice red bell peppers, and the small container of jalapeños. Jalapeño Stuffed Peppers it is!

Continue reading

Easy Meaty Chili

Easy Meaty Chili

Chili with fixin's

Sometimes, on a cold day that looks like it might rain, you have to have chili. Usually, I make a big pot of it, and it cooks a long time to let the beans get nice and soft. Sometimes, you just don’t have that kind of time, but you don’t want something that came out of a can.

I don’t buy the Chili mix in the bag. I make my own, and you should, too. It’s very simple, and better because you can control the heat and you know what’s in it. Basically, it’s a mixture of chilies, cumin and a little salt.

If you live in California, you probably have access to fresh Anaheim chilies, if you live in New Mexico, you have the New Mexico chili which is a bit hotter than the Anaheim. Both chilies have thick skin, so they should be charred before use. When making my chili, I charred two nice big red bells peppers as well.

How to Char Chilies

Charring chilies is very simple. You need four things, the chilies themselves, a gas stove top, long tongs and a plastic bag (the one the chilies came in is fine). Put the gas flame up as high as it will go, and just lay the chili on the burner. Use the tongs to turn the chilies as they char. When most of the skin has been charred, put the chili in the plastic bag, close it, and let the chili steam in the bag. When the chili is cool enough to handle, remove the charred skin under running water. Not only is this a great way to skin a chili pepper, it also give the chili a nice roasted flavor. Of course, if you want really smoky flavor, do it on the Weber!

Continue reading