Archive | May, 2011

DIY Scalloped Shorts

4 May

Scalloped Shorts

Scalloped shorts are awesome and they are super trendy for this Spring and Summer! Finding these shorts is a little challenging and they tend to be on the expensive side when you do find them. The alternative, make your own! Check out this simple DIY tutorial I found on YouTube and get your scallop on!



Stuffed Pepper Soup

3 May

Stuffed Pepper Soup

I love stuffed peppers but I don’t fix them very often because my peppers always seem to end up to hard and my stuffing is most always dry.

I was surfing the net for recipes and saw this recipe on Chaos in the Kitchen¬†for stuffed pepper soup. Soup! My problems are solved, no more hard dry stuffed peppers. Thanks Katieūüôā

This soup really turned out to be super tasty! ¬†I threw a piece of cornbread in mine and all was right with the world. ¬†It’s also pretty low in calories, ¬†200 calories without the rice, 400 calories per serving if you add the rice.

Stuffed Pepper Soup
makes 6 cups, prep 15 min, cook time 30 min

1 lb ground beef, I use 93/7 beef
1/2 onion, diced
2 stalks celery, diced (plus leaves for garnish)
1 lb bell peppers, diced (approx 3 large)
2 cloves garlic, minced
1 (14.5 oz) can diced or crushed tomatoes
2 cups water or low sodium beef broth
1 tbsp beef base
salt and pepper

In a large stock pot, crumble ground beef and stir in onion, celery, peppers, and garlic.
Heat over high to brown beef and sweat and soften the vegetables, about 10 minutes.
Add tomatoes, beef stock or water, and beef base.
Simmer 15 minutes or longer until ready to serve.
Taste and season with salt and fresh ground pepper.
Serve with fresh rice.



Sourdough Supreme!

2 May

Calling all bread lovers, this ones for you!

At a Saturday night poker game at my brother’s house this weekend, which by the way, I won (shameless gloat), my brother’s girlfriend served up a super tasty appetizer which I call, sourdough supreme!

She took a sourdough bread round and sliced it like a checkerboard across the top,  she melted some butter and onions and poured it over the top of the bread, then she stuffed it with cheese, slapped it in the oven for 30 and what came out after that was pure cheesy calorie crazy goodness!

She used fontina and gouda cheese for this one, but you could use whatever cheese strikes your fancy. Hint: try and stick with non-greasy melting cheese. You could basically stuff this sourdough 10 ways to Sunday with cheese, themed seasonings, roasted veggies, jams, whatever your brain can come up with!

Here’s what you do:

  • ¬†Cut a checkerboard pattern into the sourdough bread round by cutting 5 or more slices about 1 inch apart into the sourdough bread round with a serrated knife, taking care not to cut all the way through the loaf.
  • Rotate the bread a quarter turn, and cut 5 or more slices going the other way, to finish the checkerboard pattern. The slices will still be attached at the bottom.
  • Melt a stick of butter over low heat in a saucepan and stir in some green onions until the mixture is well combined.
  • Place the bread loaf onto the prepared baking sheet, and carefully pour the butter mixture all over the bread, including in the cracks between squares, letting the butter mixture soak into the bread.
  • Stuff slices of cheese into the spaces between the bread squares. Bake in a preheated 350-400 degree oven until the cheese is melted and bubbling, and the loaf is browned, about 30 minutes.
  • To serve, let guests pull the bread apart into individual squares.

This is such a simple and savory appetizer where the words “MORE PLEASE” will¬†surely¬†apply, better buy more than one loaf!



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