Mashed Potato Stuffed Bell Peppers. © Jaymi HeimbuchPhotos by Jaymi Heimbuch Growing up, stuffed bell peppers were a staple.
But I admit, I am not a big fan of rice (the way my mother makes them). So I am always looking for different ways to stuff a bell pepper, such as with Israeli Couscous. Enjoy these peppers with an oaky Chardonnay. 2 bell peppers3 large baking potatoes (about 2 1/2 pounds), cubed1/2 cup of buttermilk3 garlic cloves, minced1 teaspoon thyme1/2 cup shredded Gouda cheese1/4 cup shredded Parmesan cheeseSalt and pepper to taste 1. 2.
. © Jaymi Heimbuch 3. Since we are baking the mashed potatoes in bell peppers, you might want to use a dash more salt then you normally do. 4. 5. 6. . © Jaymi Heimbuch 7. Don't leave them in the oven too long like I did. Visit the Green Wine Guide for more vegetarian recipes and wine pairings. Makeover Spinach Gratin. Creamy spinach with a hint of nutmeg is baked in the oven topped with melted cheese for guiltless decadent Holiday side dish.
Yes, spinach gratin just got a makeover! I brought this to my mom's last year for Thanksgiving and everyone loved it. I never did get around to posting it so I knew I had to re-make this once again for all of you to try. This is a must for the holidays but if you want to make this for a smaller gathering, you can easily halve this recipe. Makeover Spinach GratinSkinnytaste.comServings: 13 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 ptsCalories: 111.1 • Fat: 5.5 g • Protein: 7.7 g • Carb: 9.2 g • Fiber: 2 g • Sugar: 2.6 g Sodium: 287.1 g Ingredients: Preheat the oven to 425°.
In a heavy-bottomed saute pan melt the butter over medium heat. Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Bake for 20 minutes until hot and bubbly.
Squash:) Want to Know My Secret? Things I’m into right now: Eye cream Champ Cones Ann Taylor Loft sales Patios Humidity Shorts Oil of Olay Moisturizer Mangoes Flavored beers Lone Survivor Pretending I don’t like candy anymore Grilling Yes, apparently I’m into grilling so much that in the past two weeks I’ve used up all the propane in my grill’s gas tank – before the season has really even begun!
Thank goodness for Griddlers! In just about the same amount of time, I was able to whip up the exact feast I had planned on giving a good kiss with the grill tonight, right inside my kitchen. The basis for the BBQ was this, um, JUG of Big Daddy’s BBQ Sauce that’s currently hogging what I swear feels like 1/4 of our fridge. Ben picked it up at the BBQ Festival we went to last week, and is a wee bit obsessed. Case in point: I found a rack of ribs in the freezer earlier this week and said, “Hey maybe I’ll bake some BBQ ribs this week!” I mean! Talk about summer classics! Simply use a heavy-bottomed glass, pan or um…something else heavy? Chicken.