Tag Archives: Red Pepper

The Superbowl Spread

Long time no blog! I’ve been in New Orleans for the past two weeks and have a few things to share with you about the delicious eats and all of the activities that went on. But first! The Superbowl!

I was slightly upset that I was leaving New Orleans, literally a DAY before the superbowl…but the crowds were unbelievable on a normal weekend. I didn’t want to know what would happen when Mardi Gras and the Superbowl collided. Madness!

Last night for the Superbowl, Brent and I stayed in with my parents and enjoyed an exciting game. When I got up in the morning, I threw together a chili that I think may have been one of the best. It was packed with tons of veggies and had a bit of spice to it. I loved how fresh it tasted…and how light it was. **You could EASILY make this a vegetarian chili by simply omitting the ground beef. There is so much veggies in this chili that you wouldn’t be missing too much ๐Ÿ™‚

Spicy Veggie Chili




2 lbs Ground Beef 2 Large Onions, Chopped
2 Green Peppers, Chopped 2 Red Peppers, Chopped
6 Medium Carrots, Diced 6 Cloves of Garlic, Diced
4 Tablespoons Chili Powder 1 1/2 Tablespoon Cumin
1 Tablespoon Dried Oregano 4 Tablespoons Cocoa Powder
2 28-oz Cans Gournd Peeled Tomatoes
1 15oz Can Black Beans 1 15oz Can Red Beans
Shredded Cheese to Top


1. Dice, Chop and prepare all of your veggies. Including the garlic.

Chili Prep


2. Heat up a skillet and cook the ground beef until done. Be sure not to dry it out. Then, in a LARGE crockpot, add in all of your ingredients (minus the cheddar cheese) and stir well.





Cook on low heat for 6-7 hours. You want the onions and the veggies to cook through and the flavors to all marry. It was really fresh tasting, and don’t be afraid to adjust the seasonings to your liking. Just bare in mind that the cumin is a bit more potent than you may think ๐Ÿ™‚ This will feed 10 people easily.

On the side of the chili, I made some home-made corn bread. I was really kind of pumped to give this a go because I hadn’t even made cornbread from scratch before. The cornbread turned out really moist…even though I left it in the oven for a little too long. WHOOPS. It’s a bit darker in color than it should be but still tasted amazing.




1 Cup Flour 1 Cup Yellow Cornmeal
1 Tablespoon Baking Powder 1/2 Teaspoon Salt
2 Eggs 1 Cup NonFat Milk
1/4 Cup Melted Butter 1/4 Cup Honey
1/4 Cup Sugar


1. Mix flour, cornmeal, baking powder and salt together with a fork until it is light and evenly mixed.



2. In a second bowl, whisk the eggs, honey, sugar, milk and melted butter. Make sure to combine it really well.


3. When the oven is completely heated to 400 degrees, mix the wet ingredients with the dry and immediately transfer to a 9×9 greased baking pan and put it into the oven. **Once you mix the wet ingredients with the dry, you must transfer it quickly. Do NOT over mix the batter. It should be lumpy.




Bake it for 25 minutes, or until a toothpick comes out of the center clean. Make sure you keep an eye on it or else it will come out a bit dark ๐Ÿ™‚




It was delicious and extremely moist. I will definitely be making this guy again.

I have one last thing that I whipped up for the Superbowl, but because this is getting to be a bit lengthy, I will save it for another post. It was a Buffalo Chicken dip that got great reviews. Brent inhaled it. Not that he doesn’t already love everything that is buffalo chicken.

Today is my first day back and I’ve got a few phone calls to start making, routing to do and some packages to go through. I think have about 15 individual boxes that are waiting for me in the garage. FUUUN!

Happy Monday!!


20 Minute Spicy Red Pepper Lasagna Rolls

This past weekend while I was out to dinner with some friends at Pannullo’s in Winter Park, we had noticed a lasagna roll on the menu. I had never really heard of a lasagna roll before, but one of our friend’s described it as lasagna, simply rolled up in a ball. But it really didn’t taste any different. BLASPHEMY!

Yesterday, I set out to make a SPICY Lasagna Roll. Brent loves spicy, and if you can do it right…there isn’t anything better than a spicy red sauce. So, if you think about what lasagna really is, you can come up with some really fun ways to mix it up. All you need is a ricotta cheese based filling, with a red sauce to drizzle on top (or between layers as well). You simply cook the noodles, then saute the veggies you want, mix the cheese portion, and mix the sauce portion. Many traditional lasagnas have you bake it for a period of time to melt the cheese on top and thoroughly cook it through…not meeeeee. 5 minutes in the microwave and BOOM! LASAGNA!

This is really a fantastic recipe and it’s not as hard as it looks!



6 Uncooked Lasagna Noodles 2 Tablespoons Extra Virgin Olive Oil
1/2 Large Onion, finely chopped 1 (* ounce) Package Sliced Mushrooms
1 (6 ounce) Package Baby Spinach 4 Small Garlic Cloves, Minced
1/2 Cup Mozarella Cheese 1/2 Cup Ricotta Cheese
10 Basil Leaves, Chopped Salt to Taste
Red Pepper to Taste


1 Tablespoon Red Wine Vinegar Salt to Taste
Ground Pepper to Taste 3 Garlic Cloves, Minced
1 Red Pepper Red Pepper to Taste
1 (14.5 Ounce) Can Red Pepper Diced Tomatoes



1. Cook the lasagna, without adding salt or anything else to the water. When cooked, lay them out on a greased cookie sheet to cool down. You don’t want them to stick together.

2. Heat the olive oil in a large non-stick sauce pan over medium-high heat. Then add in your onions, spinach, garlic and mushrooms. Saute them for about five minutes, until the onions and mushrooms are soft. Your spinach will also cook down.

3. Now, take the spinach mix off the heat and add in the ricotta cheese, mozzarella cheese, 5 chopped basil leaves, salt and ground red pepper.


4. Now lay out one of the lasgna noodles and spread some of the cheese filling along the noodle. Then roll it up. Lay them side by side, seam side down, in a microwaveable dish with high edges. I used a bread pan.





4. With a hand held blender or a counter top blender, add all of the ingredients for the sauce, and blend until smooth.

5. Pour the sauce over the rolls and top with mozzarella. Microwave for 5 minutes and finito! Top it with some basil and you have a delicious Spicy Lasagna Roll!



These were sooo delicious. The spice really makes it something that you wouldn’t normally have in a lasagna. Brent even said, if this had meat in it, it wouldn’t be nearly as good. He hates mushrooms, and really isn’t a fan of anything that doesn’t have meat, but he LOVED it. He said he could see this in a restaurant somewhere.

The lasagna roll, I actually found to be easier to make than the full lasagna dish that people typically have. Rolling the pieces up took no time, it used less noodles and you still got that full lasagna taste. It was delicious.

The sauce the I used, I took a picture of because I know it’s not a typical buy:



What’s your favorite type of lasagna?!


Easy Baked Egg Breakfast

This weekend, the plan was to head to Daytona Beach for the Air Show. But, the weather wasn’t looking great yesterday and today, a friend is feeling under the weather. No air show this weekend.

Instead, yesterday we met a few people for breakfast at the BriarPatch, which is a local resturant in Winter Park. It is absolutely delicious. You can bring your pups and enjoy their menu of unique omelets, breakfast plates and pancakes. YUMMO. I ended up getting an Apple, Brie Omelet. Amazing.

That was actually the second time I had visited the restaurant. The first time I had stopped by with my sister on her trip of Orlando over Labor Day Weekend. I had gotten a Gorgonzola and Pear Omelet that time, which was equally yum.

After breakfast we spent the day shopping and watching a bit of football. Michigan, not such a great showing yesterday…

This morning, Brent and I went to a local school yard and played fetch with Bacon and Oreo. They are EXHAUSTED. There was another pup out there for them to play with so they definitely got their exercise in.

They had a blast if you couldn’t tell!

FOr Breakfast this morning, I wanted something on the lighter side. I’ve been feeling really…mer…the past couple days. A simple egg breakfast was a perfect fit. I ended up making a baked egg breakfast, which is amazing for a couple of reasons. The flavors really mix in well to the eggs but you still get the texture of a hard boiled egg. If you cook it perfectly, you will end up with a well cooked egg white and a softer, gooey yolk. The options are really endless as far as what you put in it. AND, you don’t need to be standing over the stove to make it. Throw it in the oven, go put your make up on, come back and BOOM! Breakfast! Got to love that.


3 Eggs 1 Tablespoon Milk
1/4 Cup Red Pepper, Chopped 1 Tablespoon Mozzarella Cheese
Salt to Taste Pepper to Taste


1. Preheat the oven to 350 degrees. Spray the ramekins with non-stick spray. Crack 3 Eggs, ย without breaking the yolks, into the ramekins. Add the milk, peppers, mozzarella, salt and pepper on top. DO NOT MIX IT.

2. Place the ramekin into the oven for 15 minutes. You want the whites of the egg to be cooked and the yolks to be soft. The eggs will continue to cook a bit after to take them out of the oven. Let it sit for 1 minute.

It was delicious. The perfect texture and FULL of flavor. Definitely give this a try and mix it up! Maybe add some garlic? Or Salsa? Cheddar cheese? Chives?? Bacon? Ham? Options are endless.

What is your favorite way to eat eggs?