This is one of those OMG-this-is-the-best-weeknight-dinner-ever sort of meals. These peppers and the stuffing were SO delicious and tasty that I ate one every day for lunch and dinner for the three days after making them. And if you aren’t a fan of peppers, make the stuffing alone and eat it with some fried eggs (like I did). Trust me, it is GOOD.
If you don’t feel like making your own semi-homeamde pasta sauce, feel free to skip step 2 (where you blend fresh basil and garlic with tomato sauce and instead use whatever pasta sauce you have on hand). I made 7 peppers (whatever fit in the baking dish), and still had the filling left over (which is great). There is no real science to filling them or how many you can fit, just use up as much as you can (keep it as easy as possible for you!).
- 6 cloves garlic
- 1/2 cup fresh basil leaves
- 1 1/2 cups chunky tomato sauce, divided
- 1 tablespoon dried oregano
- 1 tablespoon italian seasoning
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 1 pound lean ground turkey breast
- 1 (15 oz) can great northern beans, drained and rinsed
- 3 cups fresh baby spinach
- 1 cup cooked brown (or white/wild/any type) rice
- Freshly ground black pepper, to taste
- 6 -8 medium to large green bell peppers
- 4 oz fresh mozzarella cheese, sliced
- Preheat oven to 350 degrees F.
- In a blender or food processor, add 1 1/4 cups tomato sauce, garlic cloves and basil. Blend on high 1-2 minutes until smooth. Set aside. (This step is optional, use pasta sauce if need be!)
- Heat olive oil in a large 10 inch skillet or frying pan over medium high heat. Add diced onions, cook until translucent, 3-5 minutes. Add turkey, breaking up the meat as you stir. Cook for 4-6 minutes or until turkey is cooked and no longer pink. Stir in tomato sauce from the blender, along with oregano, Italian seasoning and spinach. Simmer uncovered on medium low heat for 10-15 minutes; stirring every few minutes. After it is done cooking, stir in beans and rice. Taste, add salt and pepper and adjust seasonings as necessary.
- While the turkey and sauce is cooking you can prepare the peppers: Cut off the tops of the peppers and remove the ribs and seeds. Rinse out extra seeds and place each pepper next to each other in a greased 2 quart baking dish.
- Fill each pepper with turkey mixture to the top. Add an extra spoonful of remaining tomato sauce on top each pepper with a little mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes longer or until peppers are tender. Makes 6-8 peppers!
- (Peppers can be frozen and baked at a later date. Same thing with the filling: prep ahead and freeze if necessary!).
For our anniversary this year, I wanted to make Q a special cake. And by making FOR Q, I really mean making MY favorite cake and letting him eat it! Coconut cake may be my favorite sweet treat ever, and I always love trying a new recipe.
When we were in Hawaii, my Aunt Steph made this bundt cake for us and I couldn’t stop thinking about it. The minute we got home, I asked for the recipe and voila! The original recipe called for coconut milk, but I had a can of coconut cream from Trader Joe’s on my shelf and decided to us that instead. If you don’t have coconut cream, unsweetened coconut milk will also make a delicious cake!
We ate a few slices for our anniversary and froze the rest, defrosting a slice (45-second nuke in the microwave) every day for the next week. YUM. Like most baked goods, this cake freezes well and is equally as delicious after a reheat. Enjoy!
Anniversary Coconut Bundt Cake
Makes 12-18 slices
- 3 cups cake flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1 14-ounce can canned coconut cream (I use this one, if you don’t have a Trader Joe’s, feel free to use unsweetened coconut milk instead)
- 2 cups (packed) sweetened flaked coconut (about 7 ounces)
- 1 3/4 cups powdered sugar
- Additional sweetened flaked coconut
- Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Using a whisk, whisk cake flour and salt in medium bowl to blend.
- In the bowl of a stand mixer, beat butter in large bowl until fluffy, about 3 minutes. Gradually add 2 1/2 cups sugar, beating until well blended, about 3 minutes. Add in eggs 1 at a time until blended. Add in both extracts, beat until blended. Add in flour mixture in 4 additions alternately with 1 cup coconut cream/milk in 3 additions. (So it goes flour/milk/flour/milk/flour/milk/flour). Using a rubber spatula, fold in 2 cups flaked coconut. Pour batter to prepared pan; smooth top with spatula.
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 5 minutes. (I started checking the cake with a tester at 55 minutes and then checked it every 5 minutes after that until the tester came out clean). Cool cake in pan on a wire rack for 5 minutes. Using a knife to separate the cake from the pan, flip the cake onto the wire rack. Turn cake out onto rack and cool completely. (This is a handy guide on how to remove the cake from the bundt pan: http://www.popsugar.com/food/How-Remove-Bundt-Cake-From-Pan-30511202).
- For the frosting, using the whisk and your stand mixer, whisk the powdered sugar and remaining coconut cream/milk in medium bowl to blend. (If you don’t have the whisk attachment, you can use the regular mixer). Spoon glaze over cooled cake. Sprinkle the top of the cake with additional coconut.
Hi friends! Sorry for the unexpected Spring Break I took! In the last two weeks, I spent every other day on a plane (Nashville a few times, and Hawaii for a little family vacation) and hardly have had time to eat! Although I did make time to make this White Chicken Chili last weekend while I was home and loved it. Super easy to make (you can substitute shredded rotisserie chicken if you don’t feel like baking your own), and can sit on the stovetop while you whip up some biscuits to go with it :).
I served this chili with biscuits (sort of a mix between these Buttermilk Biscuits and these Feta and Chive ones).
White Chicken Chili
- 2 (14.5-ounce) cans Great Northern beans
- 4 uncooked chicken breasts
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 1 medium jalapeno pepper, minced
- 1 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 5 cups low-sodium chicken broth
- 2 limes, juiced, plus lime wedges, for serving
- 1 rotisserie chicken, skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream or Grek yogurt, for topping
- Tortilla chips, coarsely crushed, for topping
- Avocado, for topping
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Preheat oven to 350 degrees. Sprinkle the tops and bottoms of chicken breasts with salt and pepper (a pinch of each on each side). Add chicken breasts to large baking dish and place into oven for 20-25 minutes, until chicken has reached an internal temperature of 165 degrees. Once cooked, set aside.
- While the chicken is cooking, add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers and onions, season with salt and pepper to taste, and saute until soft and fragrant, about 5 minutes. Add the garlic, saute for 1 minute. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Chop your cooked chicken breasts and stir in the chili. Add cilantro leaves. Simmer until ready to serve. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
I am NOT a mayo girl. Even the word makes me cringe. If I eat half of a sandwich and think it is delicious and then see the sandwich actually has mayonnaise, I won’t eat the second half. I’m weird like that. So when Q asked for some fancy coleslaw to eat with his sandwiches, I knew I had to turn to my old friend Greek yogurt to help me out. And honestly, neither of us missed the mayo (or really noticed its absence) in this slaw.
Coleslaw is pretty basic, so I spiced ours up a bit by adding some dried cranberries and chopped spiced pecans. Totally up to you, but I like the sweet addition of the dried fruit and the crunch of the nuts. I used a broccoli coleslaw mix from Publix, but again, any will do. (And yes, I totally cheated and bought the pre-chopped bag instead of chopping myself).
Greek Yogurt Coleslaw
Makes about 5 cups depending on how long it sits
- ½ cup nonfat plain Greek yogurt
- 2½ tablespoons cider vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 16 ounces (about 6¼ cups) bagged coleslaw blend or shredded cabbage
- 1/8 cup chopped roasted pecans (I used these spiced ones from Trader Joe’s)
1/8 cup chopped dried cranberries
- In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper and whisk until smooth and thoroughly combined.
- Place slaw blend/cabbage, pecans and cranberries in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly.
- Cover and refrigerate until using (preferably at least 30 minutes).