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Tag Archives | Peppers

How to host a Meze party

‘Great Sauces Transform Good Food into Gourmet’ 


MezeArab music, lots of pillows spread around the room, a few chairs and stools, friends invited, and of course, prepare some eastern Mediterranean Meze. The dishes are easy to assemble and you can buy up the ingredients at any supermarket. These rustic dishes are seasoned with a mild warmth of spices and textures from countries nestled around the eastern rim of the Mediterranean Sea; Egypt, Jordan, Israel, Lebanon, Syria, Turkey and Greece.

Hummus – Chick pea bean dip mixed with tahini, green onions, cumin and pureed until smooth and creamy. Drizzle with olive oil and scatter a few whole chick peas on top. Serve with torn pita bread.

Baba GhannoujBaba Ghannouj – A Middle Eastern eggplant dip with tahini, garlic, fresh lemon juice and regional spices, it’s a smoky, creamy vegetable dish scooped up with toasted pita bread wedges or crisp pita chips.

Falafel – Golden brown chick pea balls made with tahini, onion and spices served with tzatziki cucumber sauce.

Souvlaki – Pork chunks or strips laced on skewers after marinating in mint, oregano, red wine vinegar and olive oil, then grilled and served with Tzatziki sauce for dipping.

Tzatziki – Mint, oregano, garlic, lemon, red wine vinegar and yogurt for dipping Falafel and Souvlaki.

Dip Pita in LabnehLabneh – Thickened yogurt dip with a hint of lemon; it’s seasoned with za’atar and drizzled with olive oil.

Pita Bread – Home baked then grilled, torn pieces of this Middle Eastern flat bread are dipping vehicles for Hummus, Baba Ghonnouj and Labneh. Or you can roll up some Falafel or fill them with Souvlaki and Tzatziki sauce.

Mixed Olives and Pickled Peppers – Find mixed olives at your local olive bar and serve with pickled or stuffed peppers.

Garnishes – Assemble lemon slices, mint leaves, parsley, chick peas, sliced scallions, drizzled olive oil, and radishes or other crisp vegetables.

Also choose from Tzatziki Feta Dip, Roasted Red Pepper Htipiti, Crispy Chickpeas, Cannellini Hummus.
Cook with Sauces
Written by
Recipe Tester for the Washington Post
Photographs and Styling by Helen Horton
Updated: June 1, 2014

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Corn Pudding with Roasted Hatch Chilies

Corn Pudding with Roasted Hatch Chilies is a creamy corn dish with a hint of green chili heat.

The Sauce: Custard Saucecialis ineffective A rich sauce of five eggs with cream lightly beaten into a liquid that bakes into a vegetable pudding.

‘Great Sauces Transform Good Food into Gourmet’ 

Hatch, New Mexico

Christi’s my friend from New Mexico so when I ran onto some recipes with Hatch green chilies I gave her cell a buzz. She grew up about an hour from Hatch in southeastern New Mexico. She says, “Green chilies are big here, really big. We put them on everything, burgers, burritos, enchiladas, quesadillas, chicken, eggs, and tons of other stuff. Even McDonald’s offers a green chili burger on their menu.”

Christi also reports with hometown pride that this variety of pepper was developed by the Ag department at the University of New Mexico. During August harvest season roasted green chili peppers are sold on the street. Huge Corn Pudding with Roasted Peppersgrated drums perched over roaring fires are cranked so peppers tumble like gymnasts while their skin blackens. The irresistible fragrant aroma of roasted peppers wafts through the streets.

It’s not a coincidence that peak corn harvest is also in August. Pairing the two makes for a heavenly dish with grated cheddar, eggs and cream. For this Thanksgiving season try this dish with poblano peppers and frozen corn. Next August, go for fresh corn and Hatch chilies. It’s comfort food with a hint of heat.

You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.

3 of 3 part series ”Vegetable Regulars”. Part 1 Green Bean Casserole and Part 2 Roasted Maple Carrots. More about vegetables.

2012 AniversaRecipe – Roasted Rosemary Reds
2011 AniversaRecipe – Graham Cracker Crust

Recipe: Corn Pudding with Roasted Hatch Chilies

Prep Time: 20 Minutes | Cook Time: 1 Hour 45 Minutes | Yield: 10 Servings | Level: Moderate

corn, scallions, hatch chilies5 large eggs
6 fresh Hatch green viagra introduced chilies (or 3 fresh poblano chilies)
4 cups corn cut off the cob, about 6 cobs, divided (or frozen corn, thawed, drained)
3 green onions, thinly sliced
2 cups grated medium cheddar, divided
3 Tbsp flour
1 tsp salt
2 Tbsp butter
2/3 cup heavy cream

Special Equipment – small baking sheet, 8×8 baking dish, large bowl, medium bowl

1 Preheat oven to 400 degrees. Place 5 eggs on the counter to come to room temperature.

Roasted Chile Peppers2 Place peppers on a small baking sheet lined viagra cialis comparison with foil and roast in the oven for 40-45 minutes turning peppers over half way through. Remove from the oven. what effect does viagra have on pde5 Place in a zipper bag to steam for 10-15 minutes.

3 Reduce oven temperature to 350 degrees. Place 8×8 baking dish into the oven to heat.

4 Meanwhile place 3 cups corn kernels in a food processor and process to fine pulp, not pureed. Place in a large bowl. Add remaining cup of corn, green onions, 1 cup cheese, flour and salt.

dice chilies5 Peel roasted peppers, remove seeds and finely dice flesh. Stir into corn mixture.

6 Place butter in the hot baking dish, then place back in the oven to melt.

mix corn with peppers7 Meanwhile whisk eggs and cream in another bowl just until combined. Stir into corn mixture.

8 pomegranate natural viagra Remove pan from the oven and brush melted butter over all surfaces. Pour corn mixture into the pan, top with remaining cheese. Bake for 60 minutes. Let stand for 20 minutes before serving.

Steam peppers under a bowlSteam peppers in a bagYou can also place roasted chili peppers under a bowl to steam. Sometimes the peppers are so hot they melt the plastic on zipper bags.

You should have about 6-8 tablespoons of diced chili peppers whether you use Hatch green chilies or poblano peppers. Adjust the amount based on your heat preference.

Don’t substitute canned roasted chilies because they have too much juice.

Poblanos are also called pasillo peppers.

Cover with cheeseFor Thanksgiving or other entertaining you can make the corn mixture the day before. The day your entertaining guests, set it on the counter for 45 minutes or so to bring room temperature. Preheat the oven to 350 degrees. Place the baking dish in the oven with the butter while you beat the egg and cream mixture. Stir the cream mixture into the corn mixture. Pour into the baking dish and bake for 60 minutes.

Serve on Thanksgiving or any other dinner. It goes great with fried chicken or a pork roast.

Dish Designer

  • Besides trading green chilies for poblanos, try Anaheim peppers.

Melt butterInspiration – Helen Horton
Cook with Sauces
Corn Pudding with Roasted Hatch Chilies
Written by
Photography and Styling by Helen Horton
Updated: November 15, 2013

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Baja Pico de Gallo

3 of 3 part series ”Flash Fresh Tomatoes”. Click here for BLAT on Wheat, click here for Caprese Salad.

Fresh hand cut tomatoes, peppers, onion with cilantro and lime.

The six

It’s all in the small even dicing. It really makes a difference when the vegetables are hand cut. A spin in a food processor yields salsa. Without a recipe you can stop by your local farmers market and buy your ‘six’: tomato, sweet pepper, hot pepper, onion, cilantro and lime. Use what they have today by interchanging heirlooms for tomatoes; red, orange or yellow for green sweet peppers; Baja-Pico-de-Gallo-with-Tortillas-ChipsAnaheim’s for jalapenos; Vidalia’s or Walla Walla’s for red onion; parsley for cilantro; and even lemon for limes. Be creative here because there’s more than one way to make a fabulous fresh Pico de Gallo.

One of my favorite ways to serve Pico de Gallo is with some sturdy tortilla chips for a party starter. But I also serve it table side with south of the border fare like tacos, burritos, enchiladas and quesadillas. A favorite of mine is to crown a plate of nachos with Pico de Gallo and let the miniature vegetable dice run into all the chip crevices so there’s flavor in every bite. Crispy, cheesy, spicy appetizer or movie treat.

For more information on tomatoes chick here and here.

2011 AniversaRecipe – Strawberries Seurat

Recipe: Baja Pico de Gallo

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 2 Cups | Level: Easy


  • 2 tomatoes, finely diced
  • 1/2 green pepper, finely diced
  • 1 jalapeno pepper, very finely diced
  • 1/2 red onion, finely diced
  • 1/4 cup cilantro leaves, chopped
  • Juice of one lime
  • Sturdy chips

1 Combine the tomatoes, peppers, onion, cilantro and lime juice in medium bowl. Serve with chips.

To remember all the ingredients when out shopping without a recipe think of pickle pot. The acronym is pclpot (sweet pepper, cilantro, lime, hot pepper, onion, and tomato).

The Baja peninsula of Mexico raises more tomatoes than any other place in Mexico. This south of the border dish is named for this region.

Serve with tacos, burritos, enchiladas, and quesadillas.

Scoop over the top of nachos.

Dish Designer

  • Exchange red tomatoes for heirlooms.
  • Exchange green for red, orange or yellow peppers.
  • Exchange jalapenos for Anaheim or other hot pepper.
  • Exchange red for sweet onions.
  • Exchange cilantro for parsley.
  • Exchange lime for lemon juice.

Pico-de-GalloInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: August 23, 2012

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Chicken with Tomatoes and Peppers

Red pasta sauce with chicken on fettuccine

Chicken over pasta

Try this chicken dish simmered in a tomato-ey Italian sauce. The thighs soak up the seasonings and are capped with melty cheese. It’s the yellow peppers that make the sauce special by adding sweetness. Chicken bouillon intensifies and deepens the taste of the tomato sauce. Here’s one dish meal you can serve with some crispy garlic bread and be done.  If you are a ‘red sauce’ lover, try Italian Spaghetti and Amatriciano.

2011 AniversaRecipe—Quick Quiche

Recipe: Chicken with Tomatoes and Peppers

Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 4 Servings | Level: Easy

Chicken with Tomatoes and PeppersIngredients
The Sauce
3 Tbsp Olive Oil, divided
1/2 medium Yellow Pepper, diced
1 medium Onion, diced
3 cloves Garlic, minced
1 29-oz can diced Tomatoes
1 tsp dried crushed Oregano
1 tsp Chicken Bouillon Paste or Cube ;)
Salt and Pepper

The Rest
4 boneless Chicken Thighs
1/4 cup grated Monterrey Jack Cheese
2 Tbsp grated Parmesan Cheese
1 lb Fettuccini, cooked

Chicken with Tomatoes and PeppersInstructions
1 Place 2 tablespoons of oil in a skillet on medium high heat. Add yellow pepper, onion, garlic and sauté until it becomes slightly browned, about 4-6 minutes. Remove to a plate and set aside.

2 Add the remaining 1 tablespoon of oil to the skillet. Lightly salt and pepper both sides of the chicken then place in the pan and brown both sides, about 3 minutes per side. Remove and set aside.

3 Add the tomatoes, oregano and chicken bouillon to the skillet. Add salt and pepper to taste and bring to a boil. Then reduce heat and simmer for 5-7 minutes.

4 Add back the sautéed vegetables and mix in. Place the chicken pieces into the sauce and simmer for about 15 minutes or until the chicken is cooked through.

5 Sprinkle the one fourth of the jack cheese and Parmesan on the top of each chicken thigh. Put a lid on the skillet and continue cooking until the cheese melts, about 2-3 minutes.

6 Serve over fettuccini.

;) Chicken Bouillon Paste—Use Better Than Bouillon chicken paste. It comes in a jar and is easier to combine into a dish than bouillon cubes.

Dish Designer
• Exchange yellow pepper for green, orange or red pepper.
• Exchange chicken thighs for breasts.
• Exchange fettuccini for other long pasta such as spaghetti, vermicelli or linguine.

Chicken with Tomatoes and Peppers
Inspiration—Saucy Cuisine Kitchen
sauces over under and through

Written by Helen Horton
Photographs by Helen Horton

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Roasted Vegetable Tapas

I’ve never met fairy eggplant before now but they are so darling that I couldn’t resist them at the farmers market. Neon lavender with streaks of white, they rival any impressionistic palette. Happily, this variety lacks the light bitterness of a regular garden variety eggplant. It is best eaten when only 4 inches or so long. When roasted it becomes soft and creamy with intensified flavor. This is the perfect ingredient for this roasted tapas dish.

Tapas, ‘small plates’, are a wide variety of appetizers or snacks originating in Spanish Cuisine. Nancy Hartwell, executive chef of My Kitchen Catering and tapas instructor, explains that when people would sip sherry on a restaurant patio the sweet wine aroma would collect flies. To keep them at bay, a small plate would be put on top of the glass. In time, it just made sense to serve little morsels of goodness on the plates to encourage conversation and lingering a little longer. Several combined together become a tasty meal with a variety of textures and flavors.

This tapas dish features roasted veggies served in a fragrant and fresh vinaigrette. The colors are bright before baking and rustic after roasting. Use which ever vegetables you love.

The Sauce-Vinaigrette
1/3 cup vinegar
1 large Clove Garlic
2 tsp Dried Oregano
1 tsp Salt
1/2 tsp Freshly Ground Pepper
1/3 cup Olive Oil

The Rest
Golden Zucchini
Green Beans
Red Pepper
Purple Onion
Salt and Pepper
Olive Oil

Preparation Instructions
1. Cut vegetables in bite size pieces.

2. Spread on a baking sheet. Drizzle olive oil lightly over all and season with salt and pepper. Mix to evenly coat vegetables.

3. Bake at 400 degrees for 35-40 minutes until tender and roasted.

4.  In the meantime, combine vinegar, garlic, oregano, salt and pepper in a food processer or blender and process until garlic is finely chopped. With motor running, drizzle oil to slowly blend and emulsify.

5. Slide vegetables into a bowl and add enough dressing to coat.

6.  Serve on small plates as a starter, appetizer or as a side dish with dinner.

Dish Designer
• Use other vegetables such as yellow squash, green or yellow peppers or yellow onion. Three vegetables work well if one of them is a pepper or onion.
• Try different vinegars such as red, apple cider, or sherry

Inspiration—My Kitchen Catering
sauces over under and through

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