Season it Up with Peppers

I’m not a big peppers fan, in fact I don’t use them in my cooking at all. However, I know many cooks love them and my mother was one of them. This photo was so well taken that I just had to share it!

Mango Guacamole with Corn Chips

Summer’s coming and I’m getting ready! Serve this dish up for your picnic table or bring to a potluck. AND, today I have the recipe for you!

Ingredients (Taste of Home)

  • 2 medium ripe avocados, peeled and quartered
  • 1 medium mango, peeled and chopped
  • 1/2 cup finely chopped red onion (optional, I personally would leave them out)
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • Tortilla or pita chips

In a small bowl, mash avocados. Stir in the mango, onion (if you choose them), cilantro, jalapeno, lime juice, lime peel, salt and pepper. Serve with chips. Yield: 3 cups. Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Good advice!

Comfort Foods: Veggie Casserole

Casseroles are those comfort meals that are just perfect to eat when I’m having a bad day or if it’s stormy and cruddy outside. Wrapping up in a blanket and eating a bowl while watching an old movie just makes my heart happy!

Slow Cooked Cabbage Rolls

Cabbage is so good and I grew up eating it. The tomato sauce adds that extra flavor! This recipe cooks them slowly making the whole house smell good!


Ingredients:
12 leaves cabbage
1 c. cooked white rice
1 egg, beaten
1/4 c. milk
1/4 c. vidalia onion
1 lb. extra-lean ground beef
1-1/4 tsp. kosher salt
1-1/4 tsp. lemon black pepper
1 (8 ounce) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp. Worcestershire sauce

Preparation:
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes and drain. Let sit to cool down so it won’t be too hot to handle.

In a large bowl, combine 1 c. cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 c. of meat mixture in center of each cabbage leaf and roll up, tucking in the ends. Use toothpicks if necessary. Place rolls in slow cooker.

In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on Low 8 to 9 hours.