This isn’t the first time we’d tried a riff on stuffed peppers around here. I loved our last creation – Chicken & Couscous Stuffed Peppers, probably because I like anything with pearl couscous. This variation goes pretty much the opposite direction and is stuffed full of rice, cheese, and the American classic – hot dog. Think of it like a reverse loaded hot dog! A delicious, messy ballpark hotdog, stuffed inside a pepper instead.
We use Stadium/Ballpark mustard in our recipe (and pretty much anytime we need mustard). It’s a Cleveland thing – a mild brown mustard that has been used at the Cleveland Indians ballpark for decades. Apparently there’s a controversy about it – here’s the story. When Selim moved to the Mid-Atlantic, he was mildly appalled that he couldn’t find it in stores and that I had never heard of this miraculous substance. I was a bit skeptical, but he was right. Stadium mustard is definitely a family favorite for both of us now. We bring home a few bottles of Bertman’s every time we go to Cleveland.
Ballpark Stuffed Peppers
3 large bell peppers
1/2 cup rice
1 tsp oil
1/2 small onion, finely diced
3 hot dogs, chopped
1 tbsp mustard (see above for our favorite)
1 tsp hot sauce
1/2 cup + cheddar cheese
Preheat oven to 375 degrees.
Prepare the rice – in a small saucepan, cover rice with 1 cup of water and bring to a boil. After it’s boiled, reduce heat to low and cover until water is absorbed & rice fluffy.
Meanwhile, heat 1 tsp of oil over medium heat. Add the onions and toss with the oil. Then add the hot dogs to the dish and cover. Continue cooking for 10 minutes, until the hot dog pieces have crisped up a bit and the onions are soft and fragrant.
Once cooked, stir the onions and hot dogs into the rice, along with the cheese, mustard, and hot sauce.
Stuff the rice mixture into the peppers.
Place the peppers upright in high-edged oven-safe dish. Add a thin layer of water to cover the bottom of the dish. Cover with foil and bake for 30 minutes.
Serve topped with an additional sprinkle of cheese if desired.
Growing up, when we were having a special treat or the whole extended family was together, my grandmother would make us her ‘sticky buns.’ Now that she has passed away, my mom thankfully has taken on the responsibility of the sticky bun making! It was only after I was probably in my mid-20s that I realized what we called Grandmom’s sticky buns was what most people call monkey bread. You know what I’m talking about… those sweet, sugary, pull-apart balls of doughy deliciousness that taste of cinnamon and frequently have chopped nuts attached! (This is a point of contention in my family – nuts or no nuts?! The two parties are bitterly divided and therefore Grandmom and Mom make one dish with and one dish without the nuts. I’m on Team Nuts, for the record.) As I was writing this post, I decided to look up the history of monkey bread. Fun facts for your bank of useless knowledge:
Monkey bread was termed such because we eat it using our fingers, pulling apart each chunk, which was thought to mimic the way monkeys eat.
Alternative names include: monkey puzzle bread, sticky bread (I guess this is where we got our sticky buns moniker!), pinch-me cake, bubble bread, and Hungarian coffee cake.
The origin of this treat is probably the Hungarian-Jewish arany galuska, brought to this country by Eastern European immigrants in the late 1800s.
American monkey bread differs from arany galuska as each dough ball is dipped in butter, which was not part of the original recipe.
So there you have it – more knowledge than you ever knew you needed about monkey bread! Now this version is a savory adaptation of the sweet breakfast tradition. The base concept is the same; dough balls, dipped in the butter, stacked haphazardly prior to baking, and eaten pulled apart with fingers. While I love the original, this cheesy, herby version is amazing! It’s an amazing alternative to regular bread to accompany dinner, but it definitely would still work as a breakfast dish.
Cheese & Herb Monkey Bread
(Adapted from Home Skillet, by Robin Donovan)
1/2 cup (1 stick) butter, melted & divided
1 cup warm milk
1/3 cup warm water
2 tbsp sugar
1 tbsp yeast
3 1/4 cups AP flour
2 tsp salt
1 tbsp olive oil
2 cups Asiago cheese, shredded
1 cup Parmesan cheese, shredded
4 cloves garlic, minced
2 tbsp fresh basil, chopped
3 tbsp fresh chives, chopped
In a large bowl, combine 2 tbsp of melted butter, milk, and water. Stir in the sugar and yeast. Let the mixture sit for ~10 minutes, until frothy.
Stir in the flour and salt. As it comes together, switch to kneading the dough with your hands. Once you have a dough ball, place it in a clean bowl and drizzle with the olive oil. Cover with a cloth and allow to rise for 90 minutes.
Preheat oven to 350 degrees.
Mix together the two cheese in another bowl. Remove 1/2 cup to another small bowl.
Add the garlic and herbs to the main bowl and toss together.
Roll out the dough on a floured surface until roughly 1/8th inch thick. Spread the cheese mixture onto half of the dough and then fold the other half over top.
Using a pizza cutter, cut the dough into small squares. Roll each square into a ball.
Using the remaining melted butter, brush butter on all surfaces of your cast iron skillet. Then dunk each ball into the butter prior to placing in the skillet. Layer the balls across the bottom of the skillet and then stack into further layers as needed.
Sprinkle the dough balls with the reserved cheese.
Bake for 40 minutes in the oven. Allow to cool for a few minutes prior to eating. Run a knife around the edges and then flip the skillet over onto your serving platter.
If you’re anything like me, when eating at a Spanish tapas restaurant you can’t pass up thequintessential tapas dish – patatas bravas. These little potatoes are a little spicy and a little tomato-y and just perfect dipped into a classic garlic aioli! We made a super garlicky aioli to go with ours, and it was delicious! Traditionally, these potatoes are fried and then topped with a spicy tomato sauce. But tonight we roasted our potatoes, after they had been tossed in the tomato sauce. The results were crispy and flavorful, with a soft interior to each bite. This is a great side dish for a group and is a pretty convenient dish to have to make when entertaining guests. So much can be done in advance – the potatoes can be chopped and tossed in the sauce well before cooking, and if you want to make an aioli (hint: you do!) that can also be done in advance.
We had ours tonight with a less traditional accompaniment – steamed Chesapeake Bay blue crabs! Don’t be skeptical… they worked perfectly together! We ate this delicious summer smorgasbord with Ally’s aunt, uncle, and cousin. Up next we may just share the gorgeous summer salad you see in the corner of the picture below, courtesy of Ally’s cousin Emily!
Roasted Patatas Bravas
4 Russet potatoes
1/2 cup olive oil
1/4 tomato paste
1 tbsp paprika
1 1/2 tbsp smoked paprika
1 tbsp dried thyme
15 turns fresh ground black pepper
1+ tsp salt
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
Preheat oven to 400 degrees.
Chop potatoes into bite-sized chunks.
In a large bowl, stir together all of the remaining ingredients.
Toss the potatoes in the bowl and coat with the sauce.
Spread the potatoes out on a cookie sheet (or two), avoiding overcrowding. Roast for 45 minutes to an hour, flipping them over roughly halfway through.
We’ve chatted about köfte here before (see our post for Sultan Selim Kofte). Usually they are made from lamb and/or beef, but really köfte can be anything. The origin of the word is from the classic Persian, meaning “to pound” or “to grind.” This obviously describes the ground meat, but really works for many other ingredients. We’re having steaks tomorrow night (a new attempt – in the cast iron skillet, on the grill!) and didn’t want red meat two nights in a row, so we thought we’d try our hand at some white meat köftes.
With the lighter turkey and the addition of the cilantro, these were a perfect summer dinner. They’re so flavorful, that when I was eating them it actually took me a minute to remember that they were turkey instead of a heartier meat. We grilled ours for ultimate summer-ness, but they would work well in a pan or under a broiler I suspect. There is a lot of delicious juice, so you want something to soak it all up. We had ours with flatbread, which was perfect for mopping up the plate, but rice or couscous would be great too.
Side note: You may notice in our pictures that we skewered ours on the grill. This is definitely unnecessary and probably hurt us a little bit. Next time I’ll put them directly on the grill.
Summer Turkey Kofte
1 lb ground turkey (85/15)
1/2 cup chopped fresh cilantro
1/2 medium onion, diced
4 cloves garlic, minced
1 tbsp olive oil
2 tsp sumac
1 tbsp Aleppo pepper
1/4 tsp coriander
1/2 tsp salt
5 turns fresh ground black pepper
Combine all of the ingredients together. Can be done ahead of time and refrigerated for enhanced flavor melding.
Get you grill ready or place a grill pan over medium-high heat.
Form oblong köftes. Grill over medium-high heat for just 3-4 minutes on each side.
Serve with rice or flatbread. Hummus, veggies, feta, and/or tzatziki would go well too!
Did you know that there is a week every year devoted to egg salad?? National Egg Salad Week is celebrated on different dates every year, starting on the Monday following Easter. (It all makes sense.) Both Christians and Jews use eggs in their traditional celebrations of Easter and Passover, with the eggs symbolizing new life. A beautiful and logical sentiment to be sure, but practically, it does result in an abundance of left-over eggs. In a CNN article from 2013, Americans were predicted to purchase 180 million eggs for decorating in that year. I can’t imagine that’s gone down a whole lot this year… So I’m assuming a few people might be looking for left-over egg recipes this week!
With that in mind, this seems as good a time as any to share my accidental new egg salad creation! I know egg salad is one of those divisive substances that you either love or hate, but I love it! (Selim isn’t really a fan…) My mom used to make delicious egg salad sandwiches for me growing up, and as per usual, I’ve never been able to make mine as good as hers. Awhile back, I craved egg salad and so I got up and hard-boiled a few eggs to make a batch for the week, only to open the fridge to see we were out of mayonnaise! What was a girl to do?? Run to the store or whip up some homemade mayo? Nah, I was feeling lazy per usual.
I looked around the house, trying to think what I could substitute for the mayonnaise and my eyes landed on the hummus. Hmm… I like hummus, it’s spread-able, and would probably hold the eggs together, I thought to myself. Then I thought, that’s weird Ally, hummus and eggs don’t go together… But I tried it and it’s actually good! You can’t mentally compare it to standard egg salad, because it just isn’t the same. But it works as its own new identity! And since the hummus itself is so flavorful, you really don’t need any extra ingredients (although you certainly could doctor it up some more if you wanted – I like a drizzle of hot sauce on top of mine!) So without further ado…
Hummus Egg Salad
4 hard boiled eggs
2 tbsp hummus
Few turns of fresh ground black pepper
Take those left-over hard boiled eggs (or cook some up) and chop them up.
Have you heard of elote, the beloved Mexican street food? Mexican street vendors sell you a char-grilled cob of corn, slathered with crema or mayonnaise or sour cream, cilantro, chili powder, cheese, lime juice, and maybe a few other ingredients. People rave about it! I’ve never had it, mostly because I haven’t spent much time in Mexico, and also because I don’t live in a big city with tons of street vendors. Also… because I haven’t ever been able to wrap my head around mayonnaise on my corn on the cob. I’m sure it’s amazing, because everyone says it’s amazing, but I haven’t quite made that mental leap yet.
But here’s the thing. Turns out, Mexicans also make a delicious dish called esquites, which as best I can tell, is basically elote in a bowl. For some reason, combining all those exact same ingredients in a bowl makes way more sense to my crazy brain. So I thought I’d dip my toe in and try esquites, hopefully as a gateway. My concoction is adapted from this one. We call our version Esquites Americano, solely based on the addition of the American favorite – bacon. We ate this as a dip with tortilla chips, but it works as a side as well. It’s as delicious as people say!
You’ve heard of fruit pizzas right? They’re shaped liked pizzas, but that’s really where the similarities end. To the best of my knowledge, fruit pizzas are essentially entirely sweet, with a base more like cookie dough, topped with fruits and sugar. You eat them for dessert, not dinner. That is not what we’re doing here tonight. This blackberry pizza is mostly savory, with the addition of the sweet and tangy blackberries.
How did I come up with this crazy idea? I didn’t. This was a Pinterest find, from a blog called A Whisk and Two Wands. The pictures caught my eye – gorgeous contrast of the dark berries and white cheese! Furthermore, Selim loves pizza, we’re trying to eat more fruit, we had blackberries and basil in the fridge, and I had the time to make some dough today. All good reasons to give this unique idea a whirl tonight!
We really enjoyed this as an alternative to a “normal” pizza for dinner tonight. However, I think it would really be perfect as an appetizer in smaller portions for your next dinner party!
Balsamic Basil Blackberry Pizza
(Adapted from A Whisk and Two Wands blog)
2 tsp active dry yeast
1 tsp sugar
1 cup hot water, divided
2 cups flour
1 tsp salt
1/4 cup balsamic vinegar
2 tsp brown sugar
8 turns of fresh ground black pepper
Just a pinch of salt
10 large leaves of fresh basil, roughly chopped, reserving 2-3 leaves
16oz log of mozzarella
First, prepare the dough. (You also could skip this step entirely and buy prepared pizza dough.) In a small bowl, stir together the yeast, sugar, and 1/4 cup of warm water. Let sit for ~10 minutes until frothy.
In a large bowl, stir together the flour and salt. Pour the yeast mixture over-top. Add the remaining water slowly, stopping and stirring frequently. Mix with a spoon in the bowl until you have a well-combined ball of dough. (You may need slightly more or slightly less water to form a nice ball of dough. If it ends up too wet – add additional flour.)
Then turn the dough out onto a lightly floured, clean, dry counter-top. Knead the dough for 10+ minutes. The dough should be firm and elastic.
Pour just a tiny bit of olive oil onto a paper towel and swipe around the bottom and side of a large bowl. Place the dough in the bowl and cover with a damp towel. Allow to sit for 1 hour or until dough has doubled in size.
Meanwhile, prepare the blackberry sauce. Pour blackberries into a saucepan over low-medium heat. Stir in the balsamic vinegar, brown sugar, pepper, and chopped fresh basil. Cover and cook for ~5 minutes so the berries soften.
Uncover and mash the blackberries with your stirring spoon or the back of a fork.
Increase heat to medium and cook, stirring occasionally, until sauce thickens. This should take ~10 minutes.
Preheat oven to 450 degrees.
Once dough has risen, turn it out on a lightly flowered surface. Divide in half. Roll out the dough into two large circles.
Bake the pizza dough without topping for 5 minutes and then remove from the oven.
Spoon the blackberry sauce onto the dough as you would a normal pizza, leaving a bit of the edge uncovered for a crust.
Slice mozzarella and place chunks all over the pizza. (May not use the whole 16oz log of mozzarella.)
Bake for an additional 8-10 minutes, watching the edges of the crusts to make sure it’s not over-browning.
Top with the remaining fresh basil before serving.