Posts tagged ‘peppers’

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June 20, 2011

Grilled pizza

I borrowed some ideas from my neighbor @modonmendenhall‘s Grilled Pizza recipes.  However, I didn’t make my own dough, because, well, that sounds like a lot of work.  Anyway, here’s the recipe I was borrowing.

So, you’ll need some pizza dough.  If you want to make your own dough for some reason, you can check out Mod On Mendenhall’s recipe.  If you’re lazy like me, the dough from Harris Teeter works just fine and it’s like 2 dollars for enough for one pizza.  The Chef and I went a little crazy on the toppings and in retrospect, I’m not sure I’d recommend it.  We went with:

  • goat cheese
  • hot banana peppers
  • red onion
  • ham slices
  • tomato
  • pizza dough

Before I go into how to actually do this, let me first go into the mistakes I made.  I was stretching and flattening the dough in my pizza pan and decided that I should cover the pan in olive oil, for some reason aka Mistake 1.  Doing that caused the pizza dough to stick to the pan when I was trying to transfer it to the grill.  Mistake 2 – not regreasing the grill with oil when I tried to flip the pizza, which caused the dough to slightly stick to the grill.  Honestly though, neither of these really detracted from the meal, but they’re just things I’d do different.

So, here’s what you do need to do.  Roll out the pizza and flatten it out and do your best (seriously, just do your best) to make it into a pizza shape.  Part of the endearing part of homemade pizza is that it’s not perfect.  Seriously, check out Cecelia’s photos and she’s a better cook than I’ll ever be.  Oil up the top of the pizza and salt and pepper.  When the grill is ready, put the dough on the grill and let it go for 2-3 mins.  Honestly, I made another mistake here.  It’s better to get this pizza closer to burnt.  The grill flavor is enhanced when it’s a little crispy, so don’t be shy here with getting it over done.  Take the dough off and regrease the grill quickly with some olive oil.  Cook this side for 1-2 minutes (a little less done).

Take the dough off and put your toppings on.  Here, you have two options.  Either use the oven at 450 for 10 minutes or so or put back on the grill and cover until the cheese is melted.  I tried both, and I don’t really think there’s a bad option here.  I might go with the grill though, if I did it again (which I will).

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May 13, 2011

Beef and Cheese Enchiladas

This death is ridiculously simple and delicious.

  • 2 pounds ground beef
  • 10 tortillas
  • 1 onion
  • 3 red peppers
  • Jack Cheese
  • Cheddar Cheese

I cooked the chopped onions with some olive oil and then added the 2 pounds of ground beef.  When the beef was almost done, I added the chopped red peppers.  I filled the tortillas with grated Jack cheese and then added the beef mixture and rolled the tortilla up and placed in a pan.  Once I had a layer of these, I added a layer of ground cheddar cheese to the top.  I was able to find some green enchilada sauce and added that to the top of each layer.  Great stuff!

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February 11, 2011

Pepper Steak Stir Fry – guest post

This post comes from Justin Skittlethorpe.  You can catch up with him on Twitter @jtskittlethorpe or check out his graphic design work at http://www.jskit.com/
I like cooking, but last night I didn’t feel like spending an hour cooking something, so I threw together a little stir fry.
I grabbed a fresh 1/2lb  pack of stir fry cut beef at the grocery store, threw in 1/2 a bag of Birdseye Pepper stir fry (because I love me some peppers and onions), 1/2 can of water chestnuts,  and a few shots of teriyaki sauce, and threw it in the pan. A good serving of instant rice for cooked in the microwave while I finished up the stir fry.

Giving me this in about 20 minutes:

Think you have some sweet cooking ideas?  Like taking photos of your food?  Are you a gastrosexual?

Submit your own stuff to singleguycooking AT gmail.com.  If your stuff is good and you can keep it up, you’ll be added as an author to the page, with login.

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September 28, 2010

Tuna Enchiladas

I’ll be honest – I’ve never eaten tuna.  I decided to try it because I know it’s very healthy for you AND very cheap.  Here was my attempt.

My ingredient list:

  • 1 bag spinach
  • 1 bunch of cilantro
  • 3 cans of tuna (i could have used 5, to be honest)
  • 1 hot red pepper
  • Taco Blend Cheese
  • 1 bag tortillas

I chopped the ends off the cilantro, then used a butcher knife to chop as tiny as possible.

I chopped the pepper into tiny pieces, opened all the cans of tuna, then heated them up together in a nonstick pan.

I took the tortillas, put the pepper/tuna mixture in the center, topped it until covered with spinach, then added some cilantro on top.  I rolled the tortillas up and placed them into a pyrex pan.

I covered the enchiladas in the taco cheese and baked at 400 (approximately, i don’t really pay attention to this exactly) until the cheese melted and the exposed tortilla started to look crispy.

Turned out pretty darn good.

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July 15, 2010

Enchiladas

Ingredients

  • Pork Loin
  • Red Hot Pepper
  • Jalapeno Pepper
  • Spinach
  • Mexican Cheese
  • Small taco size tortillas

I took a Pork Loin and put it in the crock pot for about 8 hours, then chopped it up until it was pretty fine.  I chopped both of the pepper types up and mixed them together.  Took the pork, pepper mix, and spinach and added some cheese and rolled up inside the tortillas.  I filled one layer of a Pyrex and then put a layer of cheese over the first layer.  I did the same procedure and added the cheese on top of the 2nd layer.  Baked for about 10 mins at 350.

Here’s what it looked like:

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January 20, 2010

An introduction, and some chili!

Hi all, this is seth (sethhagler.wordpress.com). Jeff has agreed to let me add a bit to the blog, and I’m excited. I’m a guy, living in Nashville, who loves to eat, drink and cook. I’m engaged, but my fiancé lives about 2.5 hours away, so I get to claim my current living arrangement as living single. Look forward to writing and interacting, this should be fun!

Sunday, I found out my church was having a chili cook-off. Right up my alley, right?  So during the sermon, I made up my recipe, rocked Trader Joe’s for the necessary ingredients, plus some Yazoo Brewing “Sue” to make the process fun!, and got busy. While I don’t have pictures, I think I can portray the deliciousness appropriately.

Prep a large Vidalia onion, shredded nicely on my new mandoline, 2 large chopped shalots, 5 cloves of rough chopped garlic (I like mine chunky!) and seed and chop jalapenos, poblanos, serranos to taste.  Sweat these in a stock pot with enough oil to cover the bottom of the pan. Once appropriately cooked, remove veg from pot, leaving the oil.

Place 2 pounds of meat in hot oil. I used ground pork and ground chuck for a variety of flavors and fat contents. You can go leaner, but add more oil if so. Season heavily to taste with ground cumin, chili powder, onion powder, finely-ground black or white pepper, red pepper, and a small bit of salt. Brown this to just under done, as it will cook thoroughly by simmering and will stay juicy.

Once meat is browned, pour in one 12-oz. beer of choice, the darker the better. I used a Yazoo “Dos Perros” just because it’s local and great, but anything dark with chocolate or malt notes works well. Other options are Negra Modelo, etc. Heat to a simmer, and then add in the veggies and stir. Let this simmer, lightly bubbling for about 30 minutes to get the flavors married.

Next comes the bulk of the chili, the tomatoes. I prefer really spicy chili, so I use Mexican canned tomatoes, such asRotel with green chilies. Also, check out Rotel ”Chili Fixins”, a can with several ingredients. Pour in 2 undrained cans of diced tomatoes, I use fire-roasted for extra flavor, and two cans of diced Rotel. For extra flavor, pour in 1/2 bottle of Cholula Hot Sauce, great taste, not too much fire. You can add more or less if you like, but this is plenty hot. For thefinal ingredient, bear with me here, add one bar of good crushed chocolate, preferably with a high cacao content (75% or more). Stir well to combine and melt chocolate.

Let this simmer for 3 or 4 hours, stirring occasionally to keep the flavors blending. Then, serve, topping with crushed corn chips, sour cream, shredded cheese (pepper jack is best!), or whatever you like. I know this is a vague recipe, but you get the idea. Don’t be afraid to try your own variation, but I will say that this won the prize for best overall chili at the 2010 Second Presbyterian Church Nashville chili cook-off!

Enjoy!

Seth

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October 17, 2009

Breaded Tilapia with Pepper/Onion CornBread

I bought some tilapia (fish) filets at the store this week since I’d been at the beach and had been craving seafood.  If you’re curious what a tilapia is, you can check out the wikipedia here.

I decided I wanted to bread and then oven cook the seafood.  I also bought some cornbread mix since I thought I was either going to try and make hush puppies or some cornbread.

Because the cornbread said it would take longer to cook, I made it first.

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cornbread

I made the cornbread using a mix and simply following the instructions on the back of the box.  However, I wanted to add something to it – I decided on using some frozen peppers and onions that I had in the freezer.  I defrosted the onions and peppers, chopped them up as small as I could and put them in the cornbread mixture and stirred it up.

I poured all of this into a round pan and then put this all in the preheated oven at 425 as described on the box.

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Breaded tilapia

Once the seafood was defrosted (for this, I put it in a bag and sat the bag in warm water as the packaging suggested), I used a classic breading technique.

1) took some bread crumbs that I had left over from the meatlof making, putting a large portion of those out on a plate.

2) put a large portion of salt and pepper also on the plate with the breadcrumbs and mixed this all together.

3) cracked and egg and stirred it up on another small plate

4) dipped the fish in the egg plate on both sides

5) put the fish in the breadcrumb mixture on both sides and pressed down until fish was covered in breadcrumbs

I then put the fish in the oil-greased pan and then put this is the oven with the cornbread.

I then defrosted some frozen spinach.

The key with fish is that you don’t let it overcook, so when it had been about 10 minutes, I took the fish out of the oven.  This was how much time they suggested for oven cooking on the tilapia package (8-10 mins) and the fish appeared to be done.

I place the spinach on the plate in the shape of the fish and cut the cornbread into 6 slices, then I placed one piece of the fish on the spinach.  This dinner turned out really well and also looked great.

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