Only One Recipe

Month: July 2024

  • Ratatouille Stuffed Peppers – A Flavorful Twist on a French Classic

    Ratatouille Stuffed Peppers – A Flavorful Twist on a French Classic

    Prep time: 20 minutes
    Cook time: 60 minutes
    Total time: 1 hour 20 minutes
    Servings: 4

    Introduction

    Ratatouille is a traditional French dish that boasts the rich flavors of Provence, and when it’s combined with the heartiness of stuffed peppers, it creates a comforting and nutritious meal. These Ratatouille Stuffed Peppers are perfect for a fancy dinner or a cozy night in.

    Ingredients

    • 4 large bell peppers (any color)
    • 1 small eggplant, diced into cubes
    • 1 zucchini, diced into cubes
    • 1 yellow squash, diced into cubes
    • 1 onion, finely chopped
    • 4 cloves garlic, minced
    • 1 can (14 oz) diced tomatoes
    • 2 tablespoons olive oil
    • 1 teaspoon fresh thyme, minced (or ½ teaspoon dried thyme)
    • 1 teaspoon fresh basil, chopped (or ½ teaspoon dried basil)
    • 1 teaspoon fresh rosemary, minced (or ½ teaspoon dried rosemary)
    • Salt and pepper, to taste
    • 1 cup cooked quinoa or rice (optional, for added heartiness)
    • ½ cup grated Parmesan cheese (optional, for topping)

    Instructions

    1. Preheat your oven to 375°F (190°C).
    2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
    3. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
    4. Add the eggplant, zucchini, and yellow squash to the skillet. Cook until they are slightly softened.
    5. Stir in the diced tomatoes and herbs (thyme, basil, and rosemary). Season with salt and pepper to taste.
    6. Continue cooking the mixture for another 5 minutes, then remove from heat. If using, mix in the cooked quinoa or rice.
    7. Fill each bell pepper with the ratatouille mixture, packing it down gently.
    8. If desired, sprinkle the top of each stuffed pepper with grated Parmesan cheese.
    9. Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the tops are lightly browned.
    10. Let the stuffed peppers cool for a few minutes before serving.

    Serving Suggestions

    These Ratatouille Stuffed Peppers make a stunning presentation on a platter, garnished with fresh basil leaves. Serve with a side of crusty bread or a green salad for a complete meal.

    Nutritional Information

    This dish is not only delicious, but it’s also filled with nutritious vegetables. Adding quinoa or rice increases the protein content, making it a more satisfying meal. The optional Parmesan cheese adds a savory touch, but can be omitted for a dairy-free option.

    Variations

    If you’re looking to switch things up, feel free to substitute different vegetables based on your preference or seasonal availability. You can also add some crumbled feta or goat cheese on top for an extra layer of flavor.

    Embrace the spirit of the French countryside with these Ratatouille Stuffed Peppers – they’re sure to be a hit.

  • Classic Shrimp Po’ Boy Sandwich

    Classic Shrimp Po’ Boy Sandwich

    Nothing captures the spirit and flavor of New Orleans quite like a Shrimp Po’ Boy. This iconic sandwich is a favorite among both locals and tourists, and it’s easier to make at home than you might think! Follow this guide to create your own delicious Shrimp Po’ Boy in just a few simple steps.

    Ingredients:

    • 1 pound large shrimp, peeled and deveined
    • 1 cup buttermilk
    • 1 cup all-purpose flour
    • 1 cup cornmeal
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon cayenne pepper
    • Salt and black pepper to taste
    • Vegetable oil for frying
    • 4 French bread rolls or baguettes, split and lightly toasted
    • Mayonnaise or remoulade sauce
    • Shredded lettuce
    • Thinly sliced tomatoes
    • Dill pickle slices
    • Hot sauce (optional)

    Directions:

    1. Begin by marinating the shrimp in buttermilk for at least 15 minutes. This will help tenderize the shrimp and provide extra flavor.
    2. In a shallow dish, combine the flour, cornmeal, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
    3. Heat the oil in a deep skillet or cast iron pan over medium-high heat to 350°F (175°C).
    4. Take the shrimp out of the buttermilk and let the excess drip off. Dredge the shrimp through the flour and cornmeal mixture, making sure each shrimp is evenly coated.
    5. Carefully place the coated shrimp in the hot oil and fry until golden brown and crispy, about 2 to 3 minutes on each side. Avoid overcrowding the pan. Work in batches if necessary.
    6. Transfer the fried shrimp to a plate lined with paper towels to drain excess oil.
    7. To assemble the sandwiches, spread a generous amount of mayonnaise or remoulade sauce onto each toasted roll.
    8. Layer on the shredded lettuce, tomato slices, and fried shrimp. Top with dill pickle slices and a few dashes of hot sauce if desired.
    9. Serve your Shrimp Po’ Boy immediately and enjoy the burst of flavors reminiscent of the French Quarter!

    As you take a bite into your homemade Shrimp Po’ Boy, let the combination of juicy shrimp and fresh, crunchy vegetables transport you to the vibrant streets of New Orleans.

  • Chicken Sausage and Peppers Pasta

    Chicken Sausage and Peppers Pasta

    If you’re looking for a meal that’s both satisfying and simple to make, this chicken sausage and peppers pasta is a perfect choice. With its combination of savory sausage, sweet and tender bell peppers, and hearty pasta, this dish is sure to be a hit at the dinner table.

    Ingredients:

    • 8 ounces pasta (penne or rigatoni recommended)
    • 1 tablespoon olive oil
    • 1 pound chicken sausage (sliced into 1/2-inch pieces)
    • 1 red bell pepper (sliced)
    • 1 yellow bell pepper (sliced)
    • 1 green bell pepper (sliced)
    • 2 cloves garlic (minced)
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • Salt and pepper to taste
    • 1/2 cup chicken broth
    • 1/4 cup grated Parmesan cheese
    • Fresh parsley (chopped, for garnish)

    Instructions:

    1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
    2. In a large skillet, heat olive oil over medium-high heat. Add the chicken sausage slices and cook until browned on both sides. Remove from the skillet and set aside.
    3. In the same skillet, add the sliced bell peppers and cook for 4 to 5 minutes, or until they start to soften.
    4. Add the minced garlic, dried oregano, and dried basil to the peppers, and season with salt and pepper. Sauté for an additional 1 to 2 minutes until fragrant.
    5. Return the chicken sausage to the skillet with the peppers and add the chicken broth. Reduce heat to medium and let simmer for 5 minutes, allowing the flavors to meld.
    6. Add the cooked pasta to the skillet and toss everything together until well combined and the pasta is heated through.
    7. Sprinkle grated Parmesan cheese over the pasta and toss once more.
    8. Remove from heat, garnish with fresh parsley, and serve hot.

    This Chicken Sausage and Peppers Pasta is not only filling but also colorful and rich in flavor. It’s perfect for a weeknight dinner and can be easily customized by adding your favorite vegetables or different types of pasta. Enjoy this delightful combination of Italian flavors in just 30 minutes!