Taco Stuffed Peppers

A few weeks ago I was looking at Facebook with Mr. J sitting next to me.  He saw this recipe and, loving tacos as he does, asked me to put it on my list to make.  I am so glad I did.  They were delicious and everyone loved them.

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Taco Stuffed Peppers
6-8 Medium/Large Bell Peppers – ensure they have a flat base so they will stand up when cooking
1 lb Ground Beef
1 Medium Yellow Onion – Diced
1 Can Black Beans – Drained
1 Cup Cooked Brown Rice
1 Cup Frozen Corn
1 Jar Medium Chunky Salsa
1 Packet (about 2 Tbsp.) of Taco Seasoning Mix
1 1/2 – 2 Cups Grated Cheddar/Mexican Blend Cheese

Optional: Guacamole and Sour Cream to finish

Directions:
Cut off the top and remove the seeds from each pepper. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F.

While the Peppers are roasting – heat oil in a large skillet over medium/high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides. Add diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Add in 1 cup of cheese and stir until incorporated and the cheese has melted. Remove from heat.

Remove peppers from oven and fill each with the taco mixture. Top with additional cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of guacamole and sour cream. Enjoy!

Final Kitchen Remodel Update

Well… at least I think.  Because the first time I told you about the kitchen I certainly did think that we would later take down a wall and end up taking almost 5 years to get it done.  Goodness.

But we are so happy with all the things we did and the details we added as we went on though the project.

For those that missed the beginning – it all started with a dishwasher.  I didn’t have one and with a family of six I was getting tired of washing dishes ALL THE TIME.  I found a great priced one on Craigslist and the project began.  You see, because of how the dishwasher fit in the space we had to get a new counter top {thank goodness, the old one was HIDEOUS}.  Since we had to run electrical for the dishwasher my lovely husband also have me more plugs in the kitchen.  Originally I had ONE and it was awkwardly above the stove.

Over time we have replaced all the drywall {which meant taking down the plaster and lath because the house is 100 years old}, put more lights in the ceiling, and a much needed ceiling fan {no A/C at my house}.  Then we, or rather, I thought we should just take down part of the wall between the kitchen and dining room.  The kitchen was small and very cramped getting to the basement.  So one week in January my boys and hubby took down the wall and the project time was lengthened as we fixed the walls and had to remake the door molding to match the rest of the house.

Along the way we decided to add a door to the basement.  This was a great idea as it has helped keep the cold basement air from coming up, and makes the kitchen look much nicer.  We found the door at one of those shops that reclaims things from homes being taken down so it matches our other doors perfectly – even the door knob does!

It took us the longest to pick a counter top for the added peninsula {we went with butcher block} and a floor.  The base of the peninsula we picked up at some weird overpacked furniture store not long after we moved in to the house for more cabinet space.  The handles on it perfectly match the ones in the built in that is in the dining room.  I am still on the fence about the color I choose for the upper cabinets.  I like it but I think I still would like it a little toned down.  The stools in front of the peninsula are old science lap stools that I added a cushion top to – the kids love these!

The stool in the corner a friend gave me when she was cleaning out her vintage finds.  A perfect match.  We have lots of antiques on the shelves and above the top cabinets that we’ve collected over the years {or recently}.  There are still a few tiny finishing touches to do and I still would really love to replace the window above the sink {old as the house and opens into the kitchen blocking my countertop usage}.

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So there you go… a peek in my kitchen.  Next projects: a cool light fixture for the dining room, maybe making a new dining table out of old wood, and then we are going to start saving up to remodel the bathroom.  But I won’t let him start that last one until we have everything we need as we only have one other bathroom and it is in the basement where no girl wants to go.

Amazing Find!!

I have been looking for this for years and years.  My man and I went away for a night {I won this on the radio!}.  We spent the day roaming Amish country and antique stores.  As we roamed the rows and rows of one store Rich spotted this on the top shelf.

I was so excited!  It is in great condition and looks great in my remodeled kitchen.  We found some other treasures but this by far is our favorite find.

Menu Monday

Menu Monday

Monday ~ Cheesy Potato Soup

Tuesday ~ Grilled Chicken with Couscous and Veggies

Wednesday ~ Spaghetti

Thursday ~ YOYO

Friday ~ Grilled Chicken Sandwich with Oven Fries

Saturday ~ Stroganoff

Menu Monday

Menu Monday

This week brings us two birthday’s.  I let them choose their favorite… but I always know what Mr. C will want {see Wednesday} so I rarely ask him anymore.

Monday – Corned Beef and Cabbage with Irish Soda Bread

Tuesday – BBQ Meatballs

Wednesday – Homemade Fried Chicken

Thursday – Chicken Noodle Soup

Friday – Sloppy Verna’s

What is on your menu this week?

Cherry Pie Bars

My husband came home from work and asked if I could make a dessert for the chili cook off they were having at work {the next day}.  I agreed and made this simple dish I found on Facebook.

It was delicious and got rave reviews at work.  I told them they had to sing happy birthday to George Washington as the next day was his birthday.  Rich said they did not.

Cherry Pie Bars

  • 1 cup of butter, softened
  • 2 cups of sugar
  • 4 eggs
  • 1 tsp almond extract
  • 1/2 tsp salt
  • 3 cups all purpose flour
  • 1 can of cherry pie filling

Preheat Oven to 350F

In a mixing bowl, cream your butter, sugar;  add eggs & extract.  Beat well to mix. Add flour and salt, mixing well.

Spread half of the batter in a greased 9×13 pan.  Spoon the Pie Filling over the batter. Randomly drop by tablespoons remaining batter over the pie filling.

Bake for 35 min or until your toothpick comes out clean.

If you wish to add a glaze:  Mix 1 c. Powdered sugar, 1 tsp almond extract, 2 tsp milk and drizzle over cooled bars.