Egg and pepper sandwiches

I'm not a big fan of green peppers. I neither like nor dislike them, but every once in a while I get really hungry for egg and pepper sandwiches.

It's far from a culinary triumph but it hit the spot and fulfilled the craving.

It started as one large green pepper, four eggs, and some buns. We had a mismatch of buns. Two kaiser and a potato hot dog bun. Child requested the hot dog bun.

We sliced the peppers into long slivers and fried them over low heat in olive oil & butter. I sprinkled them generously with garlic pepper.

Once the peppers changed to a more mellow color and softened, I jacked up the heat and added the scrambled four egg mixture (I had added about 1/4 cup water to it). 

And that is it. 

So good I want another.

Meal idea

So, last week I bought thin pork chops on sale thinking they would be perfect for the grill. I have green pepper, red pepper and potatoes left from an earlier meal.

I thought I'd slice the peppers in big pieces, mix them into pineapple, add black olives and throw the meat in there to marinade.

But all week, life kept thwarting my plan. Today I finally put the pork in the freezer. I still hope to prepare this meal. In my head, I have it all figured out.

I'm going to chunk the leftover potatoes and line the vegetable basket with them. Then I'll top with the pineapple-pepper-olive mixture and grill the chops outside of the basket.

If you try this before I do, let me know how it turns out.

Biscuits and corn

Made skillet biscuits and vegetarian sausage sandwiches for dinner, a request from the family.  I haven't made biscuits in a while... and the child especially asked for them. I like them made in the Le Creuset skillet.

For a side, I made a mix of white and yellow corn. Then, I sliced some green pepper from the garden very tiny. I melted in a small skillet two tablespoons of butter, added a pinch of four color peppercorn and a pinch of garlic salt. Heated that on low and added the pepper. Used that as sauce for the corn.

Asian inspired salad

Tonight my husband started and I finished these Asian-inspired salads. Bagged salad with carrot, cabbage and lettuces. Cashews. Sunflower seeds. Dried pineapple. Wegmans Sesame Ginger Vinaigrette. Green pepper from the garden. These would have been vegan, but my husband added cheddar and extra sharp provolone.

Tacos

I don't know what got into me, but I decided to make tacos.
I made the homemade tortillas this afternoon and found this site:
http://www.mex-recipes.com/tacorecipes.html

QUOTED FROM THE SITE:
Ground beef
(I prefer ground chuck)
Salt
Chili powder
Paprika
Cumin
Garlic powder or 2 cloves
Bell pepper
Onion

Instructions for taco recipe:

Let's take 2 pounds of ground beef in 2 quart sauce pan add 1 teaspoon of salt, 2 tablespoons of chili power, 1 teaspoon of garlic powder or 2 chopped garlic cloves, 1 teaspoon of cumin, 2 tablespoons of paprika. Enough water to cover meat.

Bring to a boil. Simmer over medium low heat about an hour. I will check in about 15 minutes take a potato masher break up the meat a little don't want it to cook up in lumps.

Repeat this process 2 or 3 more times. Also make sure we don't run dry of water. Add water if needed. Hour over already!

OK, add 1/2 medium chopped onion, 1/2 medium chopped bell pepper, continue cooking 20 or 30 more minutes.

MY VARIATIONS:
I used 1/2 ground beef from a local farm and 1/2 black beans (the ones I made in the crock pot over the weekend.)
I omitted onion, and used one green pepper from my garden.
I turned up the heat a little on the stove, not the taco meat, because I didn't start early enough.

And I'm using my Le Creuset skillet instead of a saucepan.

Ugly Bean Dip

My mom made this bean dip yesterday and gave it to us with some Fritos scoops. It looked nasty, but as you can see we demolished it. I don't like most of the ingredients, but together... it was fantastic. As a matter-of-fact, we skipped dinner because we ate so much throughout the day.

My mom made the comment that she usually hates anything good for you, but she actually requested the recipe for this. She had it at a work party. The top photo is the dip once I put it on china and tried to pretty it up. The bottom is how in looked in the original storage container. Same food. Big difference.

Nancy's Bean Dip
1/2 cup sugar (my mom uses less);
1/2 cup apple cider vinegar;
1/2 cup grapeseed oil (can substitute vegetable);
Bring this mixture to a boil, stir and cool.
Chop one green pepper and one red onion very finely.
Drain one can of diced tomato, one can of pinto beans (I swear my mom used white beans), one can black beans and one can white corn (my mom used yellow). Mix together.