Tag Archives: bell pepper

Hawaiian Pork Burgers

I wanted to obtain great flavor and a savory taste to a traditional pork burger.

We don’t eat them much since our local grocery store makes their own and their sausage is so addicting!

Either way, this is my version and its savory and full of flavor! I guarantee this will be a favorite!


hawaiian burger

Here’s what you’ll need:

1 lb pork sausage, ground

1/2 bell pepper, diced

1/2 onion, diced

1-2 garlic cloves, minced

2 tbsp. soy sauce

1 tbsp. crushed pineapple

1/4 – 1/3 cup pineapple juice (add to your liking)

1 tbsp. minced jalapenos

1/4 – 1/3 cup breadcrumbs (depends on moisture)


Mix all ingredients into a bowl, add breadcrumbs last and add more if needed. You want the burger to be held together really well since there is plenty of moisture in these burgers.

Grill over 325-350. Grill until the burgers are no longer pink and cooked through (165 internal temp).



Breakfast Pizza

We wanted a little bit of a change for breakfast and this is what we had…hope you try it soon and enjoy!

Here’s what you’ll need:

beginnings of a masterpiece!

beginnings of a masterpiece!

  • 2 (6 ct. small tubes) of buttermilk biscuits
  • 5 eggs
  • 1/4 cup milk
  • 1 lb. country pork sausage
  • 1 cup frozen hash browns (shredded and thawed)
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp. grated parmesan cheese
  • 1 cup shredded cheddar cheese (your choice)


Cook sausage until browned, drain fat. Breaking it up as you cook so that it’s ground. Open the tube of biscuits and press flatly on a 9×12 cookie sheet (it will hold all 12 biscuits as in the pic above). Sprinkle with hash brown potatoes, cooked sausage, and some shredded cheese…we also added onions and green peppers….

almost ready for the oven!

almost ready for the oven!

In a separate bowl, beat eggs, milk, salt, and black pepper…evenly pour over pizza in the middle (it will seep to the edges on its own)…

doesn't it look great?!

doesn’t it look great?!

Sprinkle with parmesan cheese over entire pizza (I used shaved but it preference, really!)

shaved parmesan

shaved parmesan

Bake at 375 degrees for 20-30 minutes….



Chili Mac Casserole

I know, I know, I have become a little relaxed in the blogging department lately and I truly apologize and I know that I explained it in my last post, but I am truly sorry for being non-sociable. I have been working to get my Degree in Health Information Management and I decided to take some time off and enjoy the fall/winter semester with getting my business venture off the ground as well. I am going to be back in full swing within a couple of weeks and hope to have some really great new recipes to share with everyone! Now, I have decided that this has to be one of my better casseroles but I’ll let you decide. However, we are not “casserole lovers”, but this one needed some TLC in the recipe. In addition to the ingredients shown, we added my Taco and Chili seasoning (Rubs, Marinades, and Sauces) and a little bit of red pepper flakes (we love the “kick”). It turned out great! This is great for a weeknight meal. Hope you enjoy!

Makes: 6 servings (8×8 glass baking dish / 2 qt.)

Here’s what you’ll need:

Chili mac casserole 002

1 cup uncooked wagon wheel pasta, or size equivalent such as cavatappi, rotini, etc.

1 lb. lean ground beef

1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 can (15 oz) chili with beans

1 can (14.5 oz) diced tomatoes, undrained

1 cup crushed tortilla chip scoops

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1 cup (4 oz) shredded cheese, divided

1/4 cup instant rice (optional)

1 Tbsp Taco and Chili Seasoning (my recipe – rubs, marinades, and sauces)

1 tsp chili powder

1/4 tsp salt

1/8 tsp black pepper

red pepper flakes to taste


Cook pasta according to package directions. Meanwhile, in a large non-stick skillet, cook the beef, onion, salt, pepper, and bell pepper over medium heat until beef is no longer pink; drain…..

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Add the diced tomatoes…..

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Stir in the canned chili…..

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Add tortilla chips…..

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Add 1/2 cup cheese….

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Add 1/4 cup rice…..

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Add the chili powder and my Taco & Chili Seasoning….

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Drain pasta and add to the meat and chili mixture….

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Transfer to a 2 qt. (8×8) baking dish and add remaining cheese…..

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Bake at 350 degrees for 25-30 minutes or until cheese is melted and browned…..

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Crock Pot Carne Asada Tacos

Hello! Sorry I have been gone for so long, but now I’m back and ready to get back on the food train! Hope you all are having a great summer, and I have seen by the looks on some children’s faces (sad look) that school is getting ready to start. However, that means it’s time for some fall like meals and the crock pot is just one way to go! This recipe has a great balance of spice and sauce…I absolutely love this dish! I will definitely be making this again! Hope you enjoy!

*One tip: you can make sure to cut back on the broth if you’d like, seems more soupy than I prefer. ENJOY!

Makes: 4 servings (2 wrapped tortillas per serving)

Here’s what you’ll need:

Crock Pot Carne Asada 001

2 lb. beef chuck roast

1 cup white wine

2 Tbsp red pepper flakes

1 onion, cut into large chunks

1 red bell pepper, cut into strips

3-4 cups beef broth (I used 4 beef bouillon cubes and 4 cups of water)

4 Tbsp chili powder

4 Tbsp cumin

2 Tbsp garlic powder

salt and pepper (to taste)

flour tortillas (preference is yours)

Toppings: (optional)

  • Guacamole
  • Tomatoes
  • Shredded Lettuce
  • Sour Cream or Greek Yogurt
  • Cheese Sauce
  • Raw chopped onions


Begin by putting the chuck roast in the crock pot along with bouillon cubes…..

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Add water…..

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Add garlic powder, chili powder, and salt & pepper to taste….

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Add wine…..

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Cut up bell pepper and onion, add to crock pot….. and add the red pepper flakes

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Put lid on top and let cook on LOW for 8-10 hours…..

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Hmm… waiting and smelling this amazing blend of spices is making me anxious! Let’s just fast forward 10 hours…shall we?

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This is where we pulled (shredded) the beef apart…set it in another bowl and spoon some of the sauce over the beef (add as much sauce as you like, discard the rest), I got too excited, I forgot the pic! Any way, place your selected amount in the tortilla and top with your choice of toppings!

Here is the final masterpiece! Mmm! Arriba!

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Veggie Fried Rice

I love fried rice but when we are cooking some teriyaki pork chops on the grill….Mmm, I don’t want any meat in my fried rice. Agree?? Ok…glad we got that debate out of the way…haha! I found a recipe on Eating Well .com and I adjusted it…(of course).

Here are the changes that I made:

  1. 1/8 tsp chinese five spice
  2. 2 Tbsp soy sauce
  3. 1 Tbsp honey
  4. 1/3 cup frozen sweet peas
  5. 1 cup chicken broth (1 cup hot H2O, 1 chicken bouillon cube)
  6. 2 cloves garlic
  7. omitted sesame oil

Makes: 4 cups

Here’s what you’ll need:

veggie fried rice 001

1 cup instant whole grain brown rice

1 cup hot water + 1 chicken bouillon cube

2 eggs, lightly beaten

1 Tbsp canola oil

1/3 cup frozen peas

1/4 – 1/2 bell pepper, chopped

2 slices red onion, chopped

2 cloves garlic, minced

1/8 tsp chinese five spice powder

2 Tbsp soy sauce (prefer low-sodium, but not recommended)

2 Tbsp rice vinegar


Combine rice and chicken broth in a small saucepan……

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Bring to a boil over high heat….once it starts to boil, remove from heat, cover, and let sit for approximately 15 minutes to absorb all liquid…..

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After all liquid is absorbed, spread cooked rice out on a plate and let stand for 5 minutes……

veggie fried rice 008

While the rice is cooling, coat a large skillet with non-stick cooking spray and place over medium heat. Pour in lightly beaten eggs and cook, stirring gently until just set, 30 seconds to 1 minute and then transfer to a small bowl…..

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Heat canola oil in the pan over medium-high, add onions, peppers, and peas, stirring and cooking for 2-3 minutes……

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Add garlic and chinese five spice powder, stir and continue cooking until tender…..

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Add the cooked rice…..

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Soy sauce…..

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Rice vinegar…..

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Cook until all the liquid is absorbed (30 seconds – 1 minute) then fold in the eggs and add 1-2 Tbsp honey and then stir, (I like to balance out the vinegar with something sweet, honey is the perfect compliment)…..

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Remove from heat and serve. We served ours with grilled Teriyaki pork chops! Mmm…..ENJOY!

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Here are the original ingredients for this dish:

  • 1 cup instant brown rice
  • 1 cup vegetable broth
  • 2 eggs, lightly beaten
  • 2 tsp canola oil
  • 6 ounces asparagus spears, trimmed and cut into 1-inch pieces (about 1/2 bunch)
  • 1 medium red bell pepper, cut into 1-inch slices thinly
  • 4 scallions, cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 4 tsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 tsp sesame oil
  • Hot sauce to taste

** Any vegetables would be great in this dish.

Hamburger, Macaroni, & Bean Soup

It’s only 16 degrees here today and all I have thought about is SOUP! I have some ground beef thawing in the fridge and yet I was craving soup for dinner. I looked through my soup and stew cook books and found one comfort food that was at the top of the list. This soup is great for those families that are hustling and need a hearty meal that doesn’t take all evening to prepare. The kids will love it too! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

Hamburger, Mac, and Bean soup 001

1 pound lean ground beef

3/4 cup chopped onion

1 garlic clove, minced

1/2 bell pepper, seeded and chopped

1 (14.5 oz) can diced tomatoes with juice

6 cups beef broth or beef stock

1 tsp worcestershire sauce

1 (5.5 oz) can V8 vegetable juice (optional)

1/2 tsp dried basil leaves

1 Tbsp taco/chili seasoning

1 tsp salt

black pepper to taste

1 cup uncooked elbow macaroni noodles

1 (15 oz) can drained and rinsed kidney beans


In a large pot over medium heat, combine and cook beef, garlic, bell pepper, and onions until beef is cooked through (no longer pink) and the vegetables are tender (about 10 minutes)…..

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Add taco seasoning…..

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Add remaining ingredients and bring to a boil…..

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Reduce heat and let simmer, uncovered and stirring occasionally until macaroni is tender and flavors are blended, 15-20 minutes (this is where you’d add the V8 juice if desired)…..

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Cover and keep warm over low heat until ready to serve.

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We served ours with garlic bread…Mmm!

**You can also omit the kidney beans if you prefer beanless soup. 🙂

Beef and Broccoli with Peppers

Have I stated how much I love my slow cooker?? Well, I LOVE MY SLOW COOKER! Hopefully you could “hear” me 🙂 I love the slow process of cooking, just goes to prove that “patience is a virtue”, especially when we prepare meals for the ones we love. I found a recipe that I changed, of course, and this recipe has been tried so many times by other cooks and websites, that I finally thought I would have a go at it and give it a try. I love Beef and Broccoli and I decided that if I try a little bit of Capsicum (bell peppers) in my recipe at the end, it would have even better flavor…so that’s what I did. I sure hope you enjoy! I sure as heck know that we sure did! 😉

Makes: 4-6 servings

Here’s what you’ll need:

beef, broccoli, and peppers 007

1 cup water

1 beef bouillon cube

1/3 cup brown sugar

3 cloves garlic, minced

1/3 cup soy sauce

1 Tbsp sesame seed oil

1/2 tsp ground ginger

1/2 tsp crushed red pepper flakes

2 pounds beef stew meat

7-8 mini sweet peppers (bell peppers), sliced thinly (or equivalent to 2 regular-sized, sliced bell peppers)

2 Tbsp cornstarch

16-24 oz. broccoli florets (frozen)


Place liner in slow cooker, or spray with non-stick cooking spray. Turn slow cooker on LOW and place the beef stew meat in the slow cooker along with the soy sauce….

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Brown sugar…..

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Sesame seed oil…..

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Ground Ginger, Crushed red pepper flakes, water, and beef boullion cube…..

beef, broccoli, and peppers 012 And minced garlic…..

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Toss (mix well) to coat. Cover and cook on LOW for 7-8 hours….

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After the 7-8 hours of cooking time, remove about 3 Tbsp of sauce from the slow cooker and combine with the 2 Tbsp of cornstarch to make a slurry…..

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Pour and stir the slurry into the beef mixture in the slow cooker and let thicken before adding remaining ingredients……

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Add broccoli (as much as you want and you don’t have to thaw broccoli)

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Slices of bell peppers….

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Stir to combine again and continue to cook on LOW for 15-20 minutes to thicken the sauce…. (this also cooks the broccoli to a desired tenderness and the same for the bell peppers)…..

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During this time you can (follow the product instructions) make your rice. We used brown rice. This dish has great flavor without excessive amounts of MSG….

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Please enjoy!

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