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Sunday, September 27, 2009

Mary B's Grilled Stuffed Bell Peppers

Panko bread crumbs are found in the Asian section of your grocery store!

chop onion and add to ground beef and brown over medium heat



Cut peppers and discard seeds and membranes

When meat is browned then drain off the fat and add bread crumbs

Add grated cheese and mix throughly to make stuffing

Stuff peppers with meat mixture add tomato sauce over top and down into each pepper. Add a little water to the bottom of the pan. Cover and roast on a grill over indirect heat at 400 degrees or in the oven for 30 minutes. Remove foil top and cook for additional 5 minutes.

We actually set each pepper on the grill grate for the last 5 minutes and returned to the pan to carry into the house.






4 red bell peppers or color of choice

1 lb ground beef

½ cup panko breadcrumbs

½ cup onion chopped

¼ tsp garlic powder

Salt and pepper to taste

½ cup sharp cheddar cheese, grated

1 6oz. can of tomato sauce


Brown ground beef with chopped onion, salt and peppers. When meat is done, drain thoroughly, add breadcrumbs and cheese, mix well.
Cut peppers and discard membranes and seeds. Fill each pepper with stuffing and pour some of the tomato sauce down through the center of the meat inside the pepper. Top with tomato sauce, cover and grill on indirect heat @ 400 degrees for 30 minutes, uncover and cook for 5 minutes more. These can be baked in the oven for the same amount of time.


Sunday, September 20, 2009

Mamaw's Gumbo


On a recent visit to see my mom, she decided show me how to make her Gumbo. My mom, mamaw as the grandkids call her, loves to make Gumbo. When I was growing up my mom never made Gumbo. I think she saw Emeril make it on the Food Network and knowing my mom, she thought "I can do that better than Emeril". See mamaw is now 82 years old and she knows more about cooking than most people. Another thing about mamaw is she does not like fish of any kind. Matter of fact she calls shrimp sea worms! Now that makes anyone want to eat that! SInce there is no fish in her recipe, she uses chicken and beef sausage! Why that combo I don't know! Anyway this is her recipe and it is very good. If you like yours spicy add hot sauce to it. I think mine was better than hers but she said it was because she spent too much time showing me how to cook the gumbo!


Here it is, I hope you enjoy it as much as I do. I think of her every time I think of Gumbo and that day we spent together making it.


Can you tell, the photos were taken before I purchased my new micro lens for my Nikon camera. Next time I will take better photos, promise!








3 large skinless, boneless chicken breasts
salt & pepper
¼ cup vegetable oil
1 lb. smoked beef sausage (skinless Eckridge brand) cut ¼” pieces
½ cup flour
¼ teaspoon garlic salt
5 tablespoons butter
1 large onion chopped
1 green, red, orange or yellow bell pepper chopped
3 stalks of celery chopped
1/8 cup dried parsley
¼ cup worchestershire sauce
4 cups hot beef broth
1 can (14.5 oz) of crushed fire-roasted tomatoes (Muir Glen)
1 cup frozen cut okra

Season each chicken breast with salt and pepper on both sides. Heat oil in heavy Dutch oven over medium heat. Brown chicken on both sides.


Remove chicken and chop into bite size pieces, keep warm.

Add sausage to pot and brown.

Remove and keep warm.

Add 2 tablespoons of butter to remaining oil. Sprinkle the flour into the pot and stir into a roux.

Stirring constantly, cook for approximately 10 minutes. Let roux cool 5-10 minutes.

Then add the remainder 3 tablespoons of butter to the roux until melted. Return to medium heat and add the onion, garlic salt, peppers, and celery. Cook for 10 minutes constantly stirring.

Now add worchestershire sauce, parsley and beef broth, salt and pepper to taste. Add back the chopped chicken and sausage, bring to a boil, turn burner to a simmer and cover. Let simmer for 45 minutes.

Add tomatoes and okra and simmer for 1 hour.






May be eaten over rice or like a stew.




Monday, September 14, 2009

Tuna Salad



I was sorting my photos into files this morning and ran across some of my cooking photos. It made me so hungry I had to stop and make lunch. So I took pictures along the way. Lunch for today



Sunday, September 13, 2009

Pomodoro Sauce Recipe


2 tablespoons olive oil
1/2 medium onion, chopped
1 large clove garlic chopped
1 28 oz can San Marzano tomatoes, drained, crushed by hand, reserve liquid
1 14 oz can San Marzano* tomatoes, drained, crushed by hand, reserve liquid
salt and pepper to taste
1/8 cup basil leaves torn

Drain tomatoes and reserve liquid.



Heat olive oil, add chopped onion and garlic, cook over low heat until onion is soft, 5- 10 minutes.



Add tomatoes and about 1/2 of reserved liquid, season with salt and pepper. Bring to a low boil. Boil 20 - 25 minutes to reduce liquid.


Add the rest of the liquid, bring to a boil. Again low boil 20-25 minutes until sauce is thick. Taste and add more salt and pepper as you like it. Add in the basil the last 5 minutes.



Serve over desired choice of cooked pasta.


*Note: If you can not find San Marzano tomatoes, use canned roma tomatoes and adjust seasoning. If too sour add sugar.



Wow, has it really been that long since I posted anything. Time is really flying by. I have been busy looking for another web designer to design FortyMore. We have hired a new guy. So far we have one draft, it looks so much better than the last company. He seems to really knowledgeable
about wordpress. I just look forward to the day it is all done and I can move on to my own cooking blog.

We had Holland with us since Friday morning. Her mommy came to get her about 4:30 yesterday afternoon. I hope she had a great time, I know Papa and I had a great time with her.
There was a lot of tower building going on around here that is for sure.




Yesterday I decided I should try cooking something with my tomatoes that GK and I canned. So I made Pomodoro sauce over whole wheat linguine. It turned out great.




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