What You’ll Need:
– 10 baby sweet peppers
– Ground turkey
– 1 tbsp of each: garlic powder, chili powder, cumin
– 1 tsp of each: paprika, cayenne, crushed red pepper
– Sprinkle of sea salt and pepper
– Half white onion, diced
– 1 Jalapeño, diced
– Cilantro and shredded cheese for garnish
Pre-heat the oven on to 375 degrees. Slice each baby sweet pepper in half, long-ways and set atop a baking sheet. Place the peppers in the oven for 5 minutes to soften.
In a skillet, sauté diced onion and jalapeño with olive oil. Once the onions become translucent, transfer to small bowl and set aside. In the same skillet, add ground turkey and all seasonings. Cook on high heat for 5 minutes before re-adding onion and jalapeño. With a wooden spoon, break up the turkey to get rid of any large clumps. When the meat is cooked thoroughly, transfer bit by bit into the halved peppers. Add cheese to the top if you like! Bake for 10 minutes and add cilantro to serve.
It’s not too often you’ll find me with a glass of anything in my hand other than wine, but after a solid hour of blueberry picking with friends in the Finger Lakes, I opted for something a little different. Just one day short of #NationalTequilaDay, we made a fresh batch of Blueberry margaritas to go with the taco night I requested for my birthday. (Major shoutout to my best friend for making this birthday dream of mine come true 😂!)
Anyway, this margarita is ridiculously easy to make, and it tastes AMAZING. Check out the recipe below and try it for yourself!
One batch | Serves 4
1 cup fresh blueberries
Juice of 1 Lime
1 and 1/4 cup tequila
6 tablespoons agave nectar
Optional: dash of orange bitters
Directions: Rub the rim of the glasses with a lime wedge before flipping over to coat in sea salt. I’m not a huge fan of the salt which is why it’s not pictured here, but if you like it, add away! Next, add ice. In a cocktail mixer, muddle together the blueberries and lime juice until the blueberries are all crushed and the juice turns a dark purple color. Next, add the tequila, agave nectar and bitters (optional). Once that’s done, give everything a good few shakes and pour into the glasses. Last but not least, add a few sprigs of mint to the top and serve.
I don’t always veer off the timeless, trusted path of cheese and pepperoni, but when I do, I make some pesto, wash some baby portobello mushrooms, and (sometimes) grab a pre-made dough from the grocery store because even I can be lazy.Oh! I forgot to mention that you’ll need wine. You won’t need it for the pizza, but I typically like to cook with a glass of a bold red in my hand/on my stovetop. Feel free to skip this step if you’re a bore. While you’re at it, spread your pesto sauce across the dough.
Next, add the mushrooms.
Put your pizza in the oven (375 degrees) for 15 minutes, or until the cheese turns a brownish color. I then like to let my pizza sit in the oven on broil for two minutes, so that the cheese becomes bubbly and golden.
I decided to take a much needed trip home this past weekend, where somewhere in the mix of seeing my big Italian family, I got to squeeze in some girl time with my best friend over our favorite pairings: chilled white wine and gorgeous appetizers. That is, before we picked up a box of beer and ordered pizza. But before that binger, there was my favorite go-to shared plate, Caprese Skewers.
Essentially just a caprese salad with toothpicks, these little skewers came fresh from my dad’s garden and their creation was easy as can be. I mean, just look at the picture. All that isn’t pictured is the balsamic vinegar, olive oil, salt & pepper on top. Being pressed for time in between seeing so many people in a three-day time frame, I found this recipe to hit the spot in more ways than one.