These were so easy to make and everyone loved how they tasted! I have two little guys ages 8 and 9, I’m in school full-time working on my associates in Human Services, and I work from home and substitute teach at the elementary school! I really have no time for fussing around with timely recipes so things like this work perfect into my schedule!
Over the past couple of years I have been finding ways to use leftovers to make new recipes. I came up with so many ideas and I wish I had jotted them down or started this blog earlier to keep track of them but I didn’t so here I am now.
Yesterday was a lazy Sunday for us. I was pretty bored and considering the space the men were occupying in the house, I certainly could not do any cleaning, so to fill my boredom I decided to make stuffed chili peppers with some leftovers from dinner two days ago.
~ Grilled chicken and vegetables, and a rice and broccoli casserole mix. I used my little nifty chopper to do the obvious(chop).
After preparing the stuffing mixture for the peppers. I gutted the peppers of the all seeds. Whoa let me tell you they had such a strong aroma I had a coughing fit and my eyes watered. My little guy Matthew who likes to watch me cook geared up when he watched me go through my coughing ordeal.
After cleaning the peppers, place on a cookie sheet and coat with a light layer of olive oil. Bake in the over for approximately 10 to 15 minutes. While these are roasting that is when I chopped my mix up. After the peppers are done, stuff with mixture and top with cheddar cheese. Actually, you can use any type of cheese you prefer.
Bake in the oven at 375º for about 20 minutes. The last 5 minutes I like to broil to give it a little crisp on top.
They really came out delicious. I was pretty impressed and after cleaning the seeds out and baking them, they weren’t that spicy hot at all.
I just made a salsa recipe I had seen on the web. I tweaked it a little bit so can I guess I consider it my own recipe? Well hot dog isn’t that awesome. I will call it farm fresh cilantro salsa, only because I used everything straight from the Farmers Market that I went to today. I have to say I’m pretty proud of myself.
~ 4 medium ripe tomatoes
~ 2 hot chili peppers
~ 1 small sweet onion
~ 2 garlic cloves
~ 3 tbsp of fresh cilantro
~ 3 tbsp of lime juice
~ 1 tbsp of sugar
~ salt and pepper to taste
Mince onion and garlic and mix together in a small bowl. Boil 1/2 cup of water and add onion and garlic. Remove from heat and let simmer 3 minutes. Drain well.
Add together remaining ingredients and mix. Chill for approximately 2 to 3 hours to let juices set in.
Okay, so here it is but not back by popular demand haha. Here is my broccoli and grilled chicken with homemade alfredo sauce. Following the recipe for the alfredo sauce listed in Sauces and Gravies, and just add broccoli and grilled chicken. Sometimes I like to change it up with California blend vegetables also.
Another special added touch I love to do in the fall and winter months is make the recipe as is and bake in the oven at 375° for about 30 to 35 minutes with a 1 1/2 cups of shredded mozzarella cheese on top. It turns it into a great baked casserole dish.