Friday, February 1, 2013

Stuffed Red Peppers

Well, look at me! I'm actually sitting down at the computer and blogging! I did promise my youngest daughter, Tori, that I would blog more in 2013....she's posted twice already so she's done better than me!

I posted a pic on my Instagram (@sewbettyjane) a week or so ago of  John's stuffed red peppers and several people asked for the recipe. I didn't have time to tag everyone and tell them where I got it, or what changes he made, so I decided to share it here on my blog. It also gave me an excuse to get on here.


You will need...

extra virgin olive oil
1/2 lb ground Chicken breast w/ some ground thigh meat (John grinds ours) 
1 cup chopped yellow onions
2 tbsp homemade taco seasoning (recipe below)
2 cups of cooked brown rice 
4 Red bell peppers, halved.. seeds removed (we only used 2 and the leftover mixture we froze & made enchilada's with it that weekend) 
1 can of black beans, drained and be sure to rinse them to get sodium off! 
½ cup frozen corn 
1 (15 oz) jar of peach salsa (try to find an organic one that is clean, or make your own)
sharp cheddar cheese, shredded   (just a little for the tops)
cilantro 
sour cream 
sliced avocado

Taco seasoning
1 tbsp chili powder
1/4 tsp each of garlic powder, onion powder, crushed red pepper & oregano
1/2 tsp paprika
1 1/2 ground cumin
1 tsp each of salt & black pepper
Mix well!  I store mine in an old spice jar (seasoning jar not the cologne...ha!)

preheat oven to 400*. Lightly coat the peppers with evoo and roast in the oven for 25 minutes. While these are roasting, saute your onions in a 1/2 tsp evoo for 3-5 minutes...remove them and brown your chicken until no longer pink, then add onions back to pan along with the rice, black beans, corn, salsa & seasoning... Then stuff your peppers generously!
Bake for 20 minutes...the last few minutes top with about a tablespoon of sharp cheddar and bake until melted and bubbly. Top with chopped fresh cilantro, sliced avocado & a dollop (or three) of sour cream. 
Yummy! These are seriously delicious!!!

Recipe adapted from this one found here:  http://simplylovefood.blog.com/2012/02/25/southwestern-stuffed-peppers/



Saturday, August 25, 2012

Coin purse tutorial

I am a visual person, so I tried to take lots of pictures for this tutorial. These are super quick and easy to make, about 30 minutes from your first cut to the finished purse.  (This is NOT my pattern - just the way I make this coin purse)

Materials
1 exterior piece cut 5" x 8"
1 lining piece cut 5" x 8"
Scrap piece of batting cut 4 1/2" x 7 1/2"
8" inch zipper or longer
basting spray (or pins)

*if you want a quilted coin purse, I'd cut all materials an inch wider all around. After you quilt it, cut it down to the correct measurements.














Sandwich your exterior and lining fabric with the batting. Lightly baste with the basting spray. (or pins)





                                                
                                                  Put zipper foot on machine.





With lining side facing up and zipper pull to your left and facing up, line up top of fabric sandwich to edge of zipper & sew.








   
                      Flip sandwich over so that exterior fabric is facing up and zipper pull is to the right.




Now fold over sandwich (lining is facing up again & so is zipper pull) making sure your fabric lines up on the sides. Sew along the zipper.

                                                 Change your foot ( I use my 1/4" foot)

                            Open up zipper & turn purse with exterior side up. Press lightly.
          
                                                    Top stitch on both sides.

Open your zipper about 3/4 the way. Bend over top about 1/2" or so....I eyeball this but you can measure. Sew down both sides using a 1/4" seam allowance and make sure you back stitch at beginning and end. You want to go over zipper several times to secure it.
*To ensure zipper pull is to the right on completed purse, make sure the zipper is closest to you and to the pull is to the right. Does that makes sense? You want it just like above photo.

                           Clip corners, cut off excess fabric & zipper and turn inside out.

                                 With a turning tool or chopstick, poke the corners out.

                                                               

                                                     VoilĂ ! There you go!

                                                       It measures about 4.25" x 4.5"



                                                                 HAPPY SEWING!











Friday, August 17, 2012

Clean Chinese

Chinese food is one of our favorite cuisines. Unfortunately, it's hidden with rich calories & the horrible MSG. Every time I would eat at our local Chinese restaurant I'd have a horrible headache that lingered for hours from the MSG that's supposed to enhance the flavor of the foods. I was excited to find this recipe a few months back and we have been making this instead of going out to eat. Of course I miss the yummy variety of the buffet and not having to do the dishes, but this is healthier, no more headaches & John usually does the cleanup. So if you're looking for a clean, healthy dish that"s sweet & a little spicy this is it!

Recipe adapted from Oxygen magazine

http://distilleryimage9.s3.amazonaws.com/6c74c6c0e59c11e1a73522000a1e9ded_6.jpg
This is our version and feeds both of us with enough leftover for John's lunch the next day. :)

2 chicken breast, cut into bite size cubes
3-4 red, orange, yellow sweet mini peppers
1/2 pineapple cut into chunks
1 1/2 tsp garlic powder
1 1/2 red pepper flakes
3 tbsp low sugar ketchup
3 tbsp sugar free Apricot Jam
3 tbsp grey poupon (harvest course ground)

Season chicken with garlic powder & red pepper flakes. In a skillet add 1 tsp coconut oil and cook chicken through, about 6-8 minutes.
Add peppers & toss. Prepare sauce by combining last 3 ingredients together. Add to chicken & peppers and stir. Add pineapple and cook for another 5 minutes until all is heated through. Serve with brown rice.

It comes out to be around a 300 calorie meal! Enjoy!