Look at what's cookin

My adventure's in feeding my family

Southwest Stuffed Peppers November 15, 2011

Filed under: My Recipes — kariryerson @ 9:56 am

I have seen a lot of things like this pinned recently but I decided to make up my own recipe (mostly because when I am on the road I don’t want a lot of half empty containers). These were super simple and turned out great.


  • 1.25 lb ground turkey (one standard package)
  • 6 large red bell peppers
  • 1 packet taco seasoning
  • 1 cup hot salsa
  • 14oz can black beans, drained
  • 1 jalapeno, chopped
  • 1 package heat and serve brown rice
  • 4oz container roasted corn salsa (I get this in my produce isle)
  • 2 cups cheddar cheese (one bag)


Preheat over to 375. In a pan, brown the turkey with taco seasoning, jalapeno and salsa. Add in rice, beans and corn salsa and cool until turkey is done. Remove from the heat and stir in the cheese.

Cut the tops off the peppers and fill each evenly. Place on a pan and bakeĀ  for 25 minutes until tops are crispy and peppers are cooked through. Serve with remaining salsa.


Roasted Lime Chicken with Sweet Potatos November 13, 2011

Filed under: Uncategorized — kariryerson @ 11:13 am

This recipe came from another Bargain Book “Thai: the essence of Asian cooking.” The ingredients were pretty basic (other than the fresh turmeric root which I couldn’t find so I upped the amount of ground.) This tasted amazing. The sweet potatoes were the perfect accompaniment to all the flavors going on with the chicken.


  • 4 garlic cloves, 2 finely chopped 2 bruised but left whole
  • Small bunch of cilantro with roots, coarsely chopped
  • 2tbsp ground turmeric
  • 1 roasting chicken
  • 1 lime cut in half
  • 4 large sweet potatoes, peeled and cut into thick wedges
  • 1 1/4 cups chicken stock
  • 2tbsp soy sauce
  • salt and black pepper


Preheat the over to 375. Using a food processor, grind the chopped garlic, cilantro, 2tsp salt and turmeric into a paste.

Place the chicken in a roasting pan and smear it with the paste. Squeeze the lime juice over and place the lime halves and garlic cloves in the cavity. Cover with foil and roast in the oven.

Meanwhile, bring a pan of water to the boil and par-boil the sweet potatoes for 10-15 minutes, until just tender. Drain well and place around the chicken in the roasting pan. Baste with the cooking juices and sprinkle with salt and pepper. Replace the foil and return chicken to the over.

About 20 minutes before the end of cooking, remove the foil and baste the chicken. Turn the sweet potatoes over.

When the chicken is done roasting (this will be dependent on the weight of the chicken), lift it out of the roasting pan, tipping it so that all the juices in the cavity drain into the pan. Cover bird with tented foil to rest before carving. Transfer the sweet potatoes to a serving dish and keep them hot in the over while you make the gravy.

Pour away the oil from the roasting pan but keep the juices. Place the roasting pan on top of the stove and heat until the juices are bubbling. Pour in the stock. Bring the mixture to the boil, stirring constantly with a wooden spoon and scraping the base of the pan to incorporate the residue.

Stir in the soy sauce and check the seasoning before straining. Serve with the carved meat and sweet potatoes.


Spicy Chicken Stir-Fry November 11, 2011

Filed under: Uncategorized — kariryerson @ 11:11 am

This came from “Chinese: The essence of Asian cooking.” I loved this dish, the hubs no so. I loved it for the reason he hated it, all the veggies. The seasoning was amazing and tasted better than anything I have gotten from a Chinese restaurant.




  • 1/2tsp ground turmeric
  • 1/2tsp ground ginger
  • 1tsp salt
  • 1tsp ground black pepper
  • 2tsp ground cumin
  • 1tbsp ground coriander
  • 1tbsp caster sugar
  • 1lb boneless skinless chicken breasts
  • 1 bunch spring onions
  • 4 celery sticks
  • 2 red peppers, seeded
  • 1 yellow pepper, seeded
  • 6oz zucchini
  • 6oz sugar snap peas
  • sunflower oil
  • 1tbsp lime juice
  • 1tbsp clear honey


Mix together turmeric, ginger, salt, pepper, cumin, and sugar in a bowl until well combined.

Cut the chicken into bite sized strips. Add to the spice mixture and stir to coat. Set aside.

Prepare the vegetables. Cut the spring onions, celery and peppers into 2in long thin strips. Cut the zucchini at a slight angle into thin rounds and top and tail the snap peas.

Heat 2tbsp oil in a preheated wok or large frying pan. Stir-fry the chicken in batches until cooked through and golden brown. Remove from the pan and keep warm.

Add a little more oil to the pan and cook the spring onions, celery, pepper and zucchini over medium heat for about 8-10 minutes, until beginning to soften and turn golden. Add the snap peas and cook for 2 minutes.

Return chicken to the pan, with line juice and honey. Cooked for 2 minutes and serve.


Orange Beef with Rice Noodles November 9, 2011

Filed under: Uncategorized — kariryerson @ 11:11 am

This is from “Chinese, the essence of Asian cooking” a book I got on the bargain shelf at Walden’s (remember that store?). There are a lot of great simple recipes that we enjoy. You can also serve this with rice but I liked the though of changing it up a bit.



  • 1lb sirloin, cut into thin strips
  • Finely grated rind and juice of 1 orange
  • 1tbsp soy sauce
  • 1tsp cornstarch
  • 1in fresh ginger root, finely chopped
  • 2tsp sesame oil
  • 1 large carrot, cut into matchstick strips
  • Rice noodles (or rice)


Place the steak strips in a bowl and sprinkle over orange rind and juice. Set aside to marinate for about 30 minutes.

Drain the liquid from the steak and reserve. Mix together steak, soy sauce, cornstarch and ginger.

Heat the oil in a preheated wok or large frying pan, then add the steak and stir-fry for 1 minute, until lightly colored. Add the carrot and stir0fy for another 2-3 minutes.

Stir in spring onions and reserved marinate liquid. Cook, stirring constantly, until boiling and thickened. Serve with rice noodles or plain rice.