Cheese Green Pepper (Stuffed Pepper numero tres)

This is a cheese green pepper. It tastes good because it has cheese in it. This pepper has five types of cheeses stuffed inside of it along with some chicken. Bawk Bawk Chicken. This recipe makes only one stuffed pepper, so if you desire more than one of these delicious beauties you should do some multiplication. It's not that hard I promise. I will even let you use a calculator if you are that pathetic...

Ingredients: Mozzerella cheese, Provolone cheese, Monterey Jack cheese, Medium/Sharp(any degree of cheddar really depending upon your taste) Cheddar cheese, Parmesan cheese, Ricotta cheese and chicken.
Mix the cheddar, Monterey jack, and Parmesan cheeses together.

Spoon the ricotta cheese into the bowl and then mix all of the cheeses together.

Next, throw some chicken on top of this mixture.

Now stuff the cheesiness into a pepper.

You know what this pepper needs now? CHEESE, so grate some and then garnish the pepper hole with it.

Bake the pepper wrapped in foil for forty five-fifty minutes and then unwrap it and eat it unless you prefer it with the foil on. I do not recommend eating aluminum foil or any other type of foil. Please spare your digestive track such torture.

Cheese. Green. Pepper. Chicken.


Cheese Chicken Stuffed Peppers

1/4 cup each Parmesan, Monterey jack, cheddar and mozzarella cheeses
3/4 cup ricotta cheese
1/2 cup shredded chicken breast
1 green pepper

Mix all the cheeses and chicken in a bowl. Stuff them into the pepper hole of your de-gutted pepper. Wrap in aluminum foil and bake at 350 degrees for 45-55 minutes. Unwrap and serve warm and delicious.

Pseudo-Chicken Tetrazzini Pepper (Stuffed pepper numero dos)

This is titled pseudo chicken tetrazzini because it uses rice instead of noodles. But come on now, do you really want noodles in your peppers? Well, I suppose that if you do you can substitute noodles for the rice. But you won't get any sympathy from me when it is really weird and you don't want to eat it. This recipe is enough to fill one pepper, so it is quite a bit smaller than our rainbow chicken tetrazzini recipe. If you want more, go look at it. (http://theocake.blogspot.com/2008/03/chicken-tetrizini-its-rainbow.html)
Or else you can multiply the recipe on this page.
Now go forth and eat some peppers.


Ingredients: Red Pepper (although any color works, they all taste about the same), Chicken, Butter, Flour, Rice, Cooking Sherry, Heavy Cream, Salt, Pepper, and Chicken Broth.
Make yourself a roux with the butter and flour. Throw some cream in there as well. Just because you can.


Now add some chicken broth. But not just because you can this time, this time do it because you have to.

Now add some sherry. You don't actually want very much, so be careful. Too much sherry equals people getting drunk off stuffed peppers. Or something like that. Also, you see that pot behind the one we are adding sherry to? There is a chicken breast boiling in there. You should do that.

You should also cook some rice. Rice rice rice is nice nice nice. It looks like lice!(it doesn't taste like lice...or really resemble it for that matter...)
Also, scoop out the innards of your pepper. Pepper innards don't taste good with this dish. In fact, they don't taste good with anything.

Now toss that sauce you made into a bowl. Add some chickens. And some rice. You can decide the exact ratio of sauce to chicken to rice. The ones in the recipe below are simply suggestions.

Now shove it in that pepper. Shove it in there good.

You know what would be good on this pepper? Some breadcrumbs. And some parmesan cheese. Yes, that would be real good. Lets do it.

In fact, lets dot that sucker with butter. And lets also realize that this pepper looks way prettier in real life. Don't be so dang judgmental.

See now...this is what it looks like after some time in the oven, wrapped in aluminum foil. I like aluminum foil. Lets all take a moment and do an aluminum foil dance.


This is what the inside looks like. Yes, I realize it looks like porridge. Eat it anyway. You won't be sorry.


Psuedo-Chicken Tetrazzini Pepper

1 red pepper
1 boiled/cooked chicken breast
1 tablespoon butter
1 tablespoon flour
1/6 cup heavy cream
1/2 cup chicken broth
1 teaspoon sherry
1/2 cup cooked rice
bread crumbs
parmesan cheese

Make a roux with the butter and flour.Pour the heavy cream in to the roux and then the chicken broth after it is all well mixed in.Next, pour the sherry into the mixture.Cut the chicken into cubes.Combine the chicken,the sauce,and the rice.Stuff the pepper with the combined ingredients. Sprinkle bread crumbs and cheese on the opening of the pepper and dot with butter.Bake the pepper wrapped in aluminum foil for thirty-forty five minutes. Bake it at 350 degrees. Eat and enjoy when the stuffed pepper is done baking.

Guacomole Pepper (Stuffed pepper numero uno)

Oh Peppers Peppers they taste good when you put things in them. They are also an aphrodisiac. (Maybe...) Moving on, peppers can be stuffed in many ways. Here is one way. The recipe below makes one (1) pepper. If that is not enough for you, increasing the amount it makes should not be a difficult process. Use multiplication. Three cheers for multiplication! (hip hip HOORAH, hip hip HOORAH, hip hip HOORAH!!!) This stuffed pepper is delicious multiplied by avocados. It is like guacamole in a pepper. Quite good, quite good. Now read it. Then go make it. Then eat it.

The Ingredients: onion, pepper (preferably yellow for the prettiest results though any color will suffice,they all taste the same), avocado, tomato, lime juice and salsa. Chicken is an option if you desire some chicken with your guacamole.

Mash up the avocado or just cut it into chunks and then cut the tomatoes in your preferred manner and then throw those in a bowl with the avocado.

Put some onions in the bowl as well, not only because they will look wonderful with the green and the red coloring of the dish, but because they taste good.

Add some lime juice and salsa before mixing it all together. The bowl moved, therefore the picture is blurry. This is a magical bowl.The camera was incapable of capturing the beauty of the bowl's contents due to its magicalness.

Pepper! Grind some pepper into this mixture. (We used two kinds of pepper in this recipe, the vegetable and the seasoning!) Also add some salt, so that the pepper feels less lonely.
Eat a cheez-it. Just do it. Then transfer the guacamole in into the pepper which you should have cut a hole in the top of and de-seeded.
I apologize for how extremely distracting that dreadful piece of cheese is....cheese will be tasty on the top of this pepper, so grate some and garnish the pepper with it.
Wrap the pepper in foil with care and then begin baking it in the oven on a baking dish for thirty minutes.

After the pepper has been baking for thirty minutes remove it from the oven and unwrap it,it is kind of like Christmas, only it is a truly enjoyable experience.

Graaaah it's the pepper from the black lagoon! Eat it before it eats you!

nyom nyom nyom. Eat it. With cheese.

Guacamole Stuffed Pepper

1 Avocado, lightly mashed
1/2 cup tomato, diced
1/4 cup onion, diced
(Chopped chicken, if you so desire)
1 tablespoon salsa
1/2 teaspoon lime juice
salt and pepper to taste
1 pepper

Mix avocado, tomato, onion, chicken, salsa and lime juice. Stuff into the pepper. Wrap in aluminum foil and stick it in an oven preheated to 350 degrees. Bake for 30 to 45 minutes depending upon your desired level of crunchiness. Unwrap and enjoy!

Baklava, eat it and be international!

I want to begin by thanking the Assyrians for creating the first dish of Baklava, although it is quite upsetting that the original recipe was so fancy that only the rich could afford to eat it, and only seldomly, despite its deliciousness. The Greeks of course also deserve a lot of credit considering the fact that their contribution to Baklava is phyllo dough,which is equivalent to magic when you brush butter onto it and bake it! Phyllo dough being essential to the creation of this deliciousness. The history of Baklava is of course much more detailed than what I have just composed, but the most important fact that you must be aware of is that it is amazingly delicious and you will not regret baking it and consuming its tastiness! And though it may sound difficult, it is merely time consuming, the actual recipe is quite simple really, I promise.

The Ingredients:Butter, Phyllo dough,one orange, one lemon, diced nuts (traditionally pistachios but you can use almost anything. For example walnuts or pecans),cinnamon, honey and sugar.


Zest the lemon. This does not require you to have a microplane grater, we just wanted to be fancy for a moment.

Mix the zested lemon with sugar and cinnamon.

Next, melt the butter in the microwave.

put two layers of phyllo dough on the pan and then brush the top layer with butter. Repeat this step two more times.
Sprinkle half of the walnuts over the sixth layer after buttering it.

Then, add half of the sugar,cinnamon and lemon mixture to the pan.


Continue layering the pan with phyllo dough and buttering every two layers,until you've placed six more layers in the pan.

Sprinkle the rest of the walnuts along with the rest of the sugar,cinnamon and lemon mixture.

Guess what comes next. I've got some delectable redundancy in store for you.In other words,begin layering on the phyllo dough two at a time and then buttering the second layer until you've either used up all of the phyllo dough or reached the top of the pan.

Cut the baklava into squares of any size that you desire. Now stick it in the oven!

Meanwhile...measure out the honey.

squeeze lemon juice into a bowl.

Peel an orange into strips leaving none of the white part of the peel on the strips.
Or if you want to use fancy terminology, zest the orange in strips. Sadly, we are not in possession of a microplane grater that will make this task easy.

Combine all of these ingredients that you have properly measured out and prepared.

Bring it to a boil and lit it boil for...a while...15 minutes maybe...

Afterwords scoop out all those orange strips. My apologies for the dark picture...I did my best to make it better, but to no avail...

Now pour the mixture over your baked baklava. This might be scary, after all, nobody wants soggy baklava, but it wont be soggy, I promise. It will be simply sticky. Sticky and delicious.

See how shiny it looks? Shiny and delicious.
Now let it sit for 4 hours. Yes...four hours. 4. It is worth it. I promise.

After you wait for four hours enjoy the Baklava and imagine that you are Assyrian or maybe Greek just because you can!

Baklava

3 cups coarsely chopped nuts
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter
1 pound phyllo dough
1 1/3 cups sugar
1 1/3 cups water
1/3 cup honey
1 tablespoon fresh lemon juice
Zest of one orange, removed in large strips

Preheat oven to 325 degrees. Stir together sugar lemon zest and cinnamon. Melt butter. Make sure your phyllo dough is the same size as your baking pan (13x9). Place 2 sheets of dough in the pan and brush with butter, repeat this two more times. Sprinkle with half of nuts and half of the sugar mixture. Cover this with 2 more sheets and brush this with butter. Repeat this step two more times again. Sprinkle with other half of nuts and sugar. Place two more sheets of dough, and brush with butter. Repeat this until all dough is gone or your pan is full. Using a sharp knife, cut through the layers to make approximately 2 inch squares. You should be able to make 30. Bake for 30 min. Reduce the oven temperature to 300 and bake for another 45-60 min. During the last 30 min of the cook time combine water, honey, lemon juice, orange zest and the rest of the sugar and bring to a boil, stirring to dissolve sugar. Reduce the heat and simmer for 15 min. Strain the hot syrup and pour evenly over the baked baklava. Let cool on a rack at room temperature for at least 4 hours before serving. Enjoy!