I remember Giada making these stuffed peppers in an episode of Giada at Home a while back, and I’ve had the recipe bookmarked ever since. I altered the recipe a bit, using goat cheese instead of ricotta, excluding the peas, etc., and boy were they delicious–especially straight out of the oven. My roommate doesn’t eat pork, so I excluded the pancetta from her peppers. Judging from her reaction, the peppers were equally as delicious without the meat. :)
Disregard those New Year’s resolutions–just for one meal. I promise it’ll be worth it. Though this dish is a bit heavier than most meals I cook, it was absolutely delicious. The prominent earthy flavor of the mushrooms in the sauce complimented the slight tartness of the lemon juice. The chicken was even better served atop a bed of brown rice, as the rice soaked up the creamy sauce. I’ll get back to eating healthier next week. :)
Hope everyone enjoys the long weekend ahead. I plan on laying low and staying in LA, after last weekend’s Vegas trip for my dad’s birthday.
Vegas with the family for my dad’s birthday!
Happy New Year! Hope everyone had a great one. I’m just getting back into the swing of things, as I had two weeks off work. I spent most of the break at home with my family, then flew up to San Francisco for New Year’s Eve weekend.
Unfortunately, I caught that nasty cold going around, so I’m relying on comfort foods, Emergen-C and lots of rest to get better. Though I’m not fully recovered, this soup definitely helped a bit. Here’s to hoping none of you catch this cold!
Hope everyone had a wonderful and relaxing holiday with family and friends. I hate to keep this so short, but I’m hopping on a plane to San Francisco for New Year’s. So, with that said, have a fantastic New Year and I’ll see you in 2013! Cheers.
I’m still processing that Christmas is in exactly one week. This month, rather, this year, has flown by. It’s been a fantastic one, but I’m ready to see what 2013 has in store.
I went to my boss’ Christmas party this past weekend and was in charge of bringing mini cupcakes. Since I wasn’t completely satisfied with the gingerbread cupcakes I made for a friend’s party last year, I wanted to find a better recipe. This recipe was a definite winner–not a cupcake was left at the party. These little guys are perfect for an on-the-go breakfast or a quick dessert.
I’m back…and extremely behind on blogging! I was in D.C. all last week for the National Christmas Tree Lighting for work; so, needless to say, I didn’t have any time to cook.
Since Christmas is fast approaching, I’m catching up on cooking/posting holiday recipes. This delicious red pepper dip more often than not makes an appearance at our holiday parties. In fact, I’m bringing the appetizer to a secret Santa party tonight. It’s tasty, simple and festive–can’t get much better than that.
I hope everyone had a wonderful Thanksgiving. I’m still recovering from all the turkey, gravy, mashed potatoes, dessert and copious amounts of wine. I’m honestly not sure how we were able to eat this decadent dessert after dinner, but who turns down a cake with bourbon as one of its primary flavors? Not me. Needless to say, this dessert is definitely making another appearance soon.
I meant to mention this last week, but my brother, Matt, just got engaged to his girlfriend, Vanya, of six years. I’m so incredibly happy for them and am looking forward to all that comes next!