Tag Archives: Food processor

Three Pepper Pasta Sauce

I found this recipe in my Crock-Pot cookbook, thank you family members! I love this cookbook, I just try to make my own recipes rather than do exactly what they have typed. I’m more of an experimentalist with the food rather than anything else. I will admit, this sauce is very good and very chunky. I put a little in my food processor at a time and it still had great texture. It just depends on your preferences. Please enjoy!

Makes: 4-6 servings

Here’s what you’ll need:

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

2 cans (14 oz each) diced tomatoes, undrained

1 cup chopped onion

1 can (6 oz) tomato paste

4 cloves garlic, minced

2 Tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp crushed red pepper flakes or ground black pepper

English: Three bellpeppers (Capsicum annuum) f...

English: Three bellpeppers (Capsicum annuum) from three different cultivars. Français : Trois poivrons (Capsicum annuum) de trois variétés différentes. Nederlands: Drie paprika’s (Capsicum annuum) in drie verschillende varianten. (Photo credit: Wikipedia)


Spray non-stick cooking spray or place a slow cooker liner in your crock pot, then combine bell peppers, tomatoes with juice, garlic, onion, tomato paste, olive oil, basil, oregano, salt and red pepper flakes in slow cooker. Cover and cook on LOW for 7-8 hours, or on HIGH for 3-4 hours or until vegetables are tender.

This sauce is great served over pasta with parmesan cheese with great garlic bread on the side.

Grilled Tandoori-Style Chicken

Oh my Ever Lovin Goodness…this has to be one of the best Indian dishes that we have ever eaten. We used chicken thighs instead of breasts (we like thighs) and the marinade for this dish was simply delish! I always had spicy Indian food, but this recipe was very subtle and we were engrossed in the flavor. Please feel free to comment on this dish! We were going for something a little different and I think we found it. This recipe was obtained from S. Raichlen (the grill master).

Serves: approximately 4

Here’s what you’ll need:

3 cloves garlic, coarsely chopped

1 piece (1 inch) fresh ginger, peeled and coarsely chopped (or 1 tsp ground ginger)

2 tsp coarse salt (kosher or sea)

2 tsp sweet paprika

2 tsp turmeric

2 tsp ground coriander

1 tsp cumin

1 tsp ground black pepper

1/4 cup vegetable oil

6 boneless/skinless chicken thighs

**This will need to marinate for a minimum of 6 hours.


Place the garlic, salt, pepper, paprika, turmeric, ginger, coriander, and cumin in a food processor (preferably a mini, but full-sized processor will work as well, just need to scrape the sides more often).

Run the processor until the garlic and ginger are finely chopped, then gradually add the oil and puree to a smooth paste.

Spread the tandoori paste (with a spatula) all over the chicken (both sides), cover and let the chicken marinate for a minimum of 6 hours or let it marinate 24 hours. The longer the chicken marinates, the richer the flavor will be.

When you’re ready to grill, set up the grill for medium-high heat. It should be indirect, but Josh grilled it directly, just kept the coals a little cooler by not using as many and when the chicken was firm, they’re done. Approximately 20 minutes depends on the heat of your grill. The internal temperature should be 165 degrees.

Transfer the chicken to a serving plate and let rest for approximately 5 minutes. We served this amazingly flavorful dish with whole grain couscous (roasted garlic and olive oil flavor) and golden hominy.


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