Tag: gordon-ramsay-recipe.com

Crock Pot Picadillo Stuffed Peppers

Leftover picadillo^[1] and brown rice makes a super easy second meal, all in the crock pot. Top it with melted cheddar or Monterey Jack cheese and you’ll have a delicious dinner without much fuss. Each pepper is a complete meal-in-one.
As I mentioned in my last post, we use leftover picadillo many ways in my home. Stuffed peppers are a great way to use leftovers and nothing goes to waste here – the tops of the peppers get diced and are
added to the filling.

The slow cooker is the perfect appliance for making stuffed peppers, I’ve also included oven directions below.

When buying bell peppers for the slow cooker, I look for peppers that have flat bottoms that can stand upright on their own.

You can double the recipe to make 6, which would fit perfectly in a 6 qt slow cooker.

BTW, we love stuffed peppers in my home and I’ve posted other variations:

Turkey Stuffed Peppers
Santa Fe Turkey Stuffed Peppers
Chicken and White Bean Stuffed Peppers^[2]^[3]^[4]

and there’s even a stuffed pepper soup^[5]. Enjoy!

Slow Cooker Picadillo Stuffed Peppers
gordon-ramsay-recipe.com
Servings: 3 • Size: 1 pepper • Old Points: 8 pts • Weight Watchers Points+: 10 pts*
Calories: 375.5 • Fat: 13 g • Protein: 37 g • Carb: 29.4 g • Fiber: 4.6 g • Sugar: 2 g
* without the cheese: 8 Points+ each

Ingredients:

3 red bell peppers (with flat bottoms)
1 cup left-over cooked brown rice
2 cups leftover crock pot picadillo^[6]
1/3 cup water
1/3 cup reduced fat shredded cheddar cheese

Directions:

Cut 1/2 inch of the tops of the bell peppers and dice fine.

In a medium bowl combine cooked brown rice, picadillo and diced pepper tops. Stuff the peppers with the picadillo and rice filling and place upright in the crock pot. Pour the water into the bottom of the crock pot, cover and and cook 3 hours on HIGH -or- 4 to 6 hours on LOW.

Just before serving, top each pepper with 2 tbsp shredded cheese, cover and leave until it melts, 2-3 minutes.

Oven directions: Preheat oven to 350°. Place peppers in an oven-proof dish, pour about 1/3 cup water in the bottom of the dish, cover and bake 50 minutes, or until the peppers become soft.

Remove foil, top each cheese and bake uncovered 5 minutes.

References

^{^} picadillo (www.gordon-ramsay-recipe.com)
^{^} Turkey Stuffed Peppers (www.gordon-ramsay-recipe.com)
^{^} Santa Fe Turkey Stuffed Peppers (www.gordon-ramsay-recipe.com)
^{^} Chicken and White Bean Stuffed Peppers (www.gordon-ramsay-recipe.com)
^{^} stuffed pepper soup (www.gordon-ramsay-recipe.com)
^{^} crock pot picadillo (www.gordon-ramsay-recipe.com)

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Black Bean Soup with Bacon and Giveaway Winner!

by Pam on December 9, 2012

I was in the mood for soup today so I went in search of what was in my refrigerator. I decided to keep it simple and make a black bean soup. I usually toss in some chorizo but I didn’t have any so I decided to use bacon instead. I also added sweet potato, red pepper, onion, carrot, and celery to make it extra hearty and flavorful. After the soup simmered for a couple of hours, I blended most of it up with my immersion blender then ladled it into serving bowls. I topped each bowl with cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. It was extremely flavorful and utterly delicious. My kids ate every last drop of their soup and my husband & I both loved it and look forward to the leftovers tomorrow for lunch.

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits. Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so. Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.

Print^[1]

Save^[2]

Black Bean Soup with Bacon

Yield: 8

Prep Time: 15 min.

Cook Time: 2 hours

Total Time: 2 hours & 15 min.

Ingredients:

5 slices of bacon, cooked & crumbled
1 small sweet potato, peeled & diced small
1/2 red bell pepper, diced small
1/2 sweet yellow onion, diced small
1 carrot, peeled and diced small
1 stalk of celery, diced small
5 cloves of garlic, minced
1 tbsp cumin
1 tsp chile powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
3 15oz cans of black beans, rinsed & drained
4 cups of chicken broth
Juice of 1 lime
1 bay leaf
1 tsp molasses

Garnish:

Fresh cilantro, chopped
Green onions, chopped
Avocado, diced
Cotija cheese, crumbled
Sour Cream
Grape tomatoes, diced

Directions:

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits. Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so. Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.

Recipe and photos by For the Love of Cooking.net

Giveaway Winner:

The winner of the MyRecipes America’s Favorite Food cookbook is comment number 124:

Angelina — December 8, 2012 @ 6:00 am^[3]: My birthday is on the 9th!!! This would be an awesome b-day gift.

Happy birthday Angelina – you won! Please e-mail me your mailing address at gordon-ramsay-recipe.com@gmail.com so I can send the cookbook to you as soon as possible.

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
^{^} 6:00 am (www.gordon-ramsay-recipe.com)

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shrimp cocktail sauce recipe gordon ramsay

Peppermint Meringues

Light and airy peppermint swirls. ‘Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.

And what can be more symbolic this time of year than peppermint flavored cookies.

The taste of these meringues is somewhere between a cookie and a candy cane. I found out by accident that dissolving one into my morning coffee with a little whipped cream instantly makes me feel like I’m drinking a Starbucks Peppermint Latte. I bet it would be yummy in hot cocoa too!

Meringues are made with egg whites and sugar, so they are naturally low-fat and gluten-free. They can be flavored with different extracts to get different results, and baking them in different temperatures will yield different textures. Some of my favorites varieties include the Chocolate Chip Clouds^[1], Black and White Clouds^[2], and To Die For Coconut Cookies^[3].

These beautiful candy cane gems are colored with a paint brush and a little gel paste food coloring (available at Michaels) just before piping to give you the peppermint stripe. Completely optional of course, but it really makes the cookie. Always use metal bowls and beaters and be sure they are squeaky clean before making meringues to guarantee good results.

For more skinny cookie recipes^[4] to add to your cookie exchange this holiday season, click here^[5].

Thank you GLAD for bringing us this post. Learn more about Glad’s Mom Made Cookie Exchange program here^[6].

Peppermint Meringues
gordon-ramsay-recipe.com
Servings: 30 • Size: 3 cookies • Old Points: 0 pts • Points+: 1
Calories: 21 • Fat: 0 g • Carb: 5 g • Fiber: 0 g • Protein: 0.5 g • Sugar: 5 g
Sodium: 6 mg

Ingredients:

    • 3 large egg whites
    • 3/4 cup sugar
    • 1 drop peppermint concentrate or 1/2 tsp pure peppermint extract
    • Red gel-paste food coloring

Directions:

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.

Place egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

Transfer bowl to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form. Mix in peppermint concentrate.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes. Shut the oven off and leave in the oven for 30 minutes. Let cool completely on sheets on wire racks then place in a sealed container.

Makes 90 – 100 small cookies.

Adapted from Martha Stewart^[7]

References

^{^} Chocolate Chip Clouds (www.gordon-ramsay-recipe.com)
^{^} Black and White Clouds (www.gordon-ramsay-recipe.com)
^{^} To Die For Coconut Cookies (www.gordon-ramsay-recipe.com)
^{^} skinny cookie recipes (www.gordon-ramsay-recipe.com)
^{^} click here (www.gordon-ramsay-recipe.com)
^{^} Glad’s Mom Made Cookie Exchange program here (r1.fmpub.net)
^{^} Martha Stewart (www.marthastewart.com)