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I love to cook and try new recipes. Tonight’s meal was such a joy to cook and the taste was oh la la too scrumptious!!! I’m excited about sharing this step by step process with you!!! I made savory Grilled Corn on the Cob with Herb Oil and Stuffed Bell Peppers.  corn
Corn with Herb Oil:
1/3 cup Extra Virgin Olive Oil
½ cup chopped mixed fresh Herbs(parsley & rosemary)
Fresh Ears of Corn
Pinch of Garlic Salt
Pinch of Pepper
Pinch of Crushed Red Peppers
Brush husked corn with oil and grill over high heat turning until lightly charred for 8-10min. Warm 1/3 cup olive oil over low heat. Stir in ½ cup chopped mixed fresh herbs(whatever kind you like). Drizzle the mix over cooked ears of corn and add a pinch of garlic salt, a pinch of pepper, and a pinch of crushed red peppers. (*I don’t have a grill so I used my George Foreman’s Grill 🙂 hahaha lol…a single gal has to improvise.)
Stuffed Bell Peppers:
1 pound of ground turkey
4-6 Bell Peppers
1 cup of Brown Rice
4 Cheese Mexican Blend
Garlic Salt
Crushed Red Peppersrice3
In a sauce pan boil some water and cook your rice. Next get a sauté pan or skillet and cook your Ground Turkey(or beef or chicken) with all the herbs and spices. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6-10 minutes. Chop the tops off your bell peppers and clear the insides out. Using a square pan stand your Bell Peppers vertical. Once the rice is ready blend it with the meat & cheese in a mixing bowl. Stuff the bell peppers with the rice mixture and place it in the baking dish. Drizzle some 4 Cheese Mexican Blend and parsley on top and garnish these beauties with some rosemary. Bake until the peppers are very tender and the filling is heated through, 20 to 25 minutes on 350 degrees.

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Ahhhh this smells so good ummm I love the aroma of fresh herbs and spices!!  Checkout these Rainbow Stuffed Bell Peppers!!2013-07-24 18.40.47

Bon appetit!!!  Here’s my yummy meal along with a glass of infused water.  2013-07-24 19.02.46