Stuffed Pasilla Peppers



A while back I shared my adventure with Jalapeno Poppers. Although they tasted good they didn’t turn out exactly as I wanted. Since I’m still in that stuffed pepper mode, I decided to make Stuffed Pasilla Peppers. I took the pasillas, cut them in half and then removed the stem & seeds.



I used broccoli, mushrooms and some parmesan cheese as the topping.  This combination came about because it is what I had in my fridge. As you can see, I had more stuffing than pasillas, so I just covered the peppers and the whole baking sheet. I baked them at 350 degrees until the peppers were tender about 20 minutes.  These were very tasty and was hearty enough for dinner.


Happy Memorial Day

First off – Happy Memorial Day. Take this time to remember those that have given so much so we can have the freedom we enjoy.

Today is also Coc Au Vin Day. This is basically French for cook in wine. This classic recipe slow cooks chicken in red wine. Even though I made this in the slow cooker and it was edible, I probably won’t do it again. It was not that tasty and there was actually more onions than anything else. Below is the recipe from Ina Garten that I tried if you want to cook a classic French meal.

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
3 to 4-pound chicken pieces
Kosher salt and black pepper
3 carrots, cut diagonally in 1-inch pieces
½ large yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
2 cups good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
3 tsp. thyme
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Cook bacon over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the crock pot/slow cooker and continue to brown until all the chicken is done.



Add the carrots, onions, garlic, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.



Add the bacon, carrots, onions, garlic and any juices that collected in the pan, Cognac, wine, chicken stock, and thyme into the slow cooker. Cover and cook on low for 6 to 8 hours.



If you would like a thick sauce, in a medium saute pan, mash butter and the flour together over medium-low heat for 5 to 10 minutes. Add to the stew. Add the frozen onions and mushrooms. Let stew cook for another 10 minutes. Season to taste. Serve hot.

Bacon and Egg Cups

This is a great recipe for brunch.  It is also good for a quick breakfast after the initial baking.  It’s like a handheld breakfast sandwich without the bread.  Because the only carbs are from the vegetables, this is a great Ketogenic breakfast idea.


12 slices bacon, cut into halves
6 eggs
½ c. half-and-half
½ cup diced vegetables (bell peppers, mushrooms and onion)
½ c. cheddar cheese
¼ tsp. Salt
¼ tsp. Black pepper


1. Preheat the oven to 350 degrees and spray a 12-cup muffin tin with non-stick cooking spray.
2. Cook bacon in a skillet or on a griddle until your desired doneness.
3. Beat eggs, half-and-half, vegetables, cheese, salt and pepper until incorporated.
4. In each muffin cup, place 2 bacon halves in a crisscross pattern, then fill each with ¼ cup of the egg mixture.
5. Place muffin tin on a baking sheet for easier transport to the oven, then bake for 20-25 minutes or until the eggs are set in the center.

NOTE: Can be frozen for 2-3 months or placed in the refrigerator for 5-7 days in an airtight container. To reheat pop them in the microwave for 1-2 minutes.

NOTE: This recipe can be halved and cooked in a 6-cup muffin tin also.

Recipe from Home Made Simple