•2 tablespoons cooking oil
•1/4 cup of chopped onion
•2 cloves of garlic, chopped
•1 serrano or jalapeno chile, seeded and diced
•3 cups diced tomatoes.
•1 tablespoon oregano
•1/2 teaspoon ground chile
1 tsp taco seasoning
cumin??
•Salt to taste
No matter how much time you spend away from the kitchen, cooking will always keep calling you back. Chef Marco Pierre White
Thursday, August 9, 2012
Friday, August 3, 2012
Doomsday Peppers
Ganked from one of my blog forays...can't recall whom.
Doomsday Peppers are a mildly zesty cheese-stuffed pepper that makes a good side dish for a variety of grilled meats.
These are some colorful miniature sweet peppers. I washed them, cut off the tops, and yanked the seeds out.
The peppers are stuffed with white cheddar cheese coated with onion powder, chili powder and/or cayenne pepper, and chives. A variety of firm cheeses are good candidates for this recipe.
Baked in oven. 400 degrees. I'll have to say "until done" since I didn't time it, and I was making other food items at the same time. Items with bacon, so I was understandably distracted. Serve immediately.
Doomsday Peppers are a mildly zesty cheese-stuffed pepper that makes a good side dish for a variety of grilled meats.
These are some colorful miniature sweet peppers. I washed them, cut off the tops, and yanked the seeds out.
The peppers are stuffed with white cheddar cheese coated with onion powder, chili powder and/or cayenne pepper, and chives. A variety of firm cheeses are good candidates for this recipe.
Baked in oven. 400 degrees. I'll have to say "until done" since I didn't time it, and I was making other food items at the same time. Items with bacon, so I was understandably distracted. Serve immediately.