No Guts, No Glory!

I'm making guts! My friend Sara calls the stuffing in a stuffed bell pepper GUTS and now I'm hooked on the name. Is it a Southern thing? Stuffed Bell Peppers?

I seriously haven't had a stuffed bell pepper since my brother was regularly sitting at the dining room table. I'm guessing 1984ish. Anyway...I can't reach my mother to get "the family recipe", so I am winging it and not really trying to get that version now...mainly because Mama would kill me if I called it GUTS, so I might as well make something different or I will hear about it for sure! And until I get the Lott recipe there is no point in me trying to recreate it...because that recipe is the best. You know how you taste something once and love it, then any other doesn't taste as good even if it really is better. That's how this is. Mama makes the best Stuffed Bell Peppers hands down and no one will convince me otherwise. 

Another phone call to Mama but still no answer...it is cocktail hour, probably on the porch with the paper by now. I'm on my own. Scary! Now, mouth watering I think of what Mama's pepper holds. I'm guessing the basics are hamburger meat, onion, bell pepper and rice with a tomato base of either paste or sauce. Hmm, gotta make it different so I'm not too disappointed it's not the real deal.

My attempt at something called Guts:
Sauté onions (very obvious rich is not touching this) and bell pepper in olive oil. I had half of a squash and zucchini so I threw that in there too. The plan was hamburger meat except I had left over ground sausage from weekend brunch. Now it's definitely different. The guts are all in the pan sautéing but all looks a little dry. Um...no tomato paste or sauce (which is rare). I do have cherry tomatoes, but they don't have enough juice..hmm. AHA! ZingZang! Decided...cherry tomatoes and ZingZang equals a damn fine tomato paste/sauce, right?

I cook my cored bell peppers in the oven for about 15 minutes at 350º to get them started. When sauteing is done, I stuff it and top with cheese and cross my fingers. Hello! It's actually good! A total gamble paid off. It is nothing like the original but it's quite tasty. Am sorta glad I didn't have Mama's recipe holding me down. Proves I can do a few things on my own.

NO GUTS, NO GLORY.

I'm still going to get Mama's recipe and then maybe I'll remember to take a photo!

The Soup

Fat Flush Soup to Go

Man my house sure smells good! 

It's that time of year...AGAIN! Summer is coming to an end and the office has posted The Biggest Loser signs. Thank goodness for The Soup recipe! It's what makes the competition tolerable. A Fat Flush Soup recipe was printed in October 2011 of  Women's World and we ALL copied it and we ALL made it and we ALL lost weight...the first week at least!.

Everyone has a different twist to theirs. Celene adds 5-6 jalapenos, Sara omits the cilantro, I add rutabaga, etc... Good news is, it is a great tasting soup that truly fills you up. Diet or no diet. This is the soup you'll fix year round. So I say customize it and see if we can't shed some pounds...the first week at least. Bring on the scales!

 

 

Fat Flush Soup from Women's World By Anne Louise

2 tsp. Olive Oil
1 1/4 lbs. Lean Ground Beef, Turkey, or Shredded Chicken
1 Onion, chopped
2 cloves Garlic, chopped
1 Bell Pepper, seeded and chopped
8 oz. Mushrooms, chopped
1 (14oz) can Crushed Tomatoes
1 (32oz.) bottle reduced sodium tomato or vegetable Cocktail Juice
1 (14oz) can Beans rinsed and drained.
1 Tbs.Ground Cumin
1/8 tsp. cayenne, or to taste
1/4 cup each fresh Cilantro and Parsley, chopped

In a stockpot, heat Olive Oil over Medium-high setting. Saute meat/ poultry until cooked through, about 5 minutes. Drain and set aside. Saute Onions, Garlic, Peppers, and Mushrooms until soft, about 5 minutes. Stir in remaining ingredients, except Cilantro and Parsley. Cover and simmer 20 minutes. Stir in Cilantro and Parsley. Cover and simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Makes 12 cups.

1 serving = 3 cups
Calories 315 Fat 9g cholesterol 65.8mg Protein 31g Carbs.30g Sodium1185mg. Fiber 8g.

BLT Day At Work

Look at Tony (the big guy in the center). Tony is a 1-1/2 lb Marianna's Peace tomato grown by my father, Webb Franklin. Co-cuber, Celene decided to name him and celebrate his beauty...she generously brought all the fixins to work to make BLT's...now a Wednesday lunch conference room tradition.

We sliced him up, slathered sour dough bread with homemade mayo, layered iceberg, bacon and Tony. Pure heaven if you ask me!

Celene's Skinny Chicken Q

Three Ingredient Heaven

Chicken, onions and barbecue sauce...THAT'S IT!

 

Chicken before it hits the oven.

It was a normal day in cube land...where the topics are either food or tools...and in that priority. My cubemate Celene and I work at a tool company but dream of our next meal and wonder why we don't have jobs involving food! Celene has given me so many recipes...all delicious, but this one...WOW!
I was looking for something easy to make when I get home from work so that I can play with Webb (and not be preoccupied with dinner). As usual, Celene blurts out an amazing recipe... "Uh, how about barbecue chicken?" It's chicken, onions and barbecue sauce. That's it!

So here's to Celene! Thanks for the quick tip, it's in heavy rotation at the Playford home. Had it last night and it was wonderful...so good I forgot to take photos of the after.

 

 

 

Celene Clark, My Cubemate.

Celene's Skinny Chicken Q

Chicken Breasts
1 onion, sliced
Barbecue sauce, your favorite

Place chicken breasts in a covered dish, layer onions on top, pour barbecue sauce, cover. Bake at 325º until bubbly...usually 1 1/2 hours, can leave in for 2. Remove from oven, take two forks and shred away. It is so incredibly moist, tender and just damn good! Celene serves it on a bun with slaw, I just pile it on my plate and grab a fork...either way, it's a winner. Mmmm.

Vodka Slush

This cocktail is dedicated to Lauren Elizabeth Love (Lessie's sweet baby girl)...had it not been for her upcoming arrival, I never would have tasted her Aunt Caroline's Vodka Slush.

Caroline's Vodka Slush
6 oz frozen orange juice
12 oz frozen lemonade
12 oz frozen limeade
3/4 cup sugar
3 1/2 cups water
2 cups vodka

Mix all together and freeze. Unfortunately this takes all night, but worth it. Scoop slush into a martini glass and add ginger ale and a strawberry. It's wonderful any time of day (perfect for baby showers). Can't wait to serve pool side this summer.

Cheers Lauren!

Bloomin' Onion Bread

Bloomin' Onion Bread. Even Webb Likes it!

One of the best new appetizers I've served recently.
My cubemate Celene told me about this and it was just too good not to try. Very easy. Very tasty...and you won't have ANY left over.

Served as an appetizer...guests can tear off a piece here and there OR would be perfect for a family spaghetti night...use mozzerella cheese, basil, oregano and garlic salt instead of onion and poppy. This dish could go just about anywhere depending on your cheese and spice.

Bloomin' Onion Bread
Source: The Girl Who Ate Everything

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Directions: Preheat oven to 350 degrees.

Cut the bread lengthwise and width-wise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Wasabi Cream Cheese Bar

Wasabi Cream Cheese with Ginger Snaps

Finally, A Different Appetizer. 
My niece Burch and sister-n-law Penny were sitting at the kitchen counter munching on something that was vibrant green...closer look...cream cheese with wasabi and soy sauce. YUM. How simple? It's just an upgrade of the old faithful cream cheese and pick-a-peppa.  Thanks for the excellent hors d'oeuvre idea.

Wasabi Cream Cheese Bar

1 block cream cheese
4 tablespoons toasted sesame seeds
Wasabi paste...as much as you can handle
1/4 cup soy sauce
2 green onions
Ginger snaps

Take a block of cream cheese and cut in half horizontally (much easier than you would think). Spread wasabi paste on one side of cream cheese and put the block back together. It's going to look great when you cut into it. Soak the layered cream cheese bar in soy sauce for a few hours...I poked a few holes in mine with a toothpick. Cover the cream cheese in toasted sesame seeds. Top with green onions and serve with ginger snaps. I promise the ginger snaps make it.

Enjoy!