Roasted Red Pepper, Shawarma & Feta Pasta

One of my favorite Lebonese dishes, Chicken Shawarma, inspired this dish.  While it has no meat, it has all of the flavor (because I cheated).  

Simmer cooked pasta in just a bit of water flavored with Shawarma seasoning with a dash of chicken bullion.  Add roasted red peppers and feta cheese.  Top with more feta and crushed, dried mint. 

This is my favorite Shawarma seasoning...

Enjoy! 

Roasted Red Pepper Guacamole

In a desperate effort to use all of my roasted red peppers, I have been adding them to nearly everything.  They should, without a doubt, be standard fare in guacamole from now on.  

Keep it simple!  

Avocado

Roasted Red Peppers

Shallot

Cilantro

S&P

A squeeze of lime

Viola...

Enjoy!!

Roasted Red Peppers

Simply that!  

Roast the whole peppers at 500 degrees for 40 mins on a cookie sheet.  Turn over every ten mins.  

Place roasted peppers in a bowl, cover with foil and let them sit for at least 1/2 hour. The skin will pull away from the meat.  When they are cooled off you can pull apart, peel and remove the seed.  Add a little olive oil and store in the refrigerator for a couple of weeks. 

Add to any and every dish!  

Enjoy!!

My new box!

I am one step closer to much better food blog pictures.  This is my homemade light box.  It's super high tech!  Now I just need the right lightbulbs and a couple of lamps.  

School will finally be over soon and blogging can be more often. 

Better pictures coming soon.....

Black-N-Blue Buffalo Buck Burger

My obsession with creating delicious dishes with venison is growing daily.  I may have to start a blog dedicated entirely to venison.  We shall see! 

This one was a real winner! 

1 lb. Ground Venison

4 Chopped Shallots

1/4 C Blue Cheese

2 eggs

1/4 C breadcrumbs

Season with Blackened Seasoning and S&P

Tip: I always cook a little piece of the meat in a pan to make sure the seasoning is perfect before I cook the burgers.  I do this with all ground meat dishes.  

Patty and sprinkle with a little more blackened seasoning 

Sear in a pan or cook on the grill!  

Top with more blue cheese and some buffalo mayo (mayo mixed with buffalo wing sauce) 

Add a side of oven fries and ancho chili ketchup......Dinner is served!! 

Enjoy! 

Cream of Mushroom Soup (minus the cream)

Soups are on my mind.  Yes, soup!  It's getting cold.  I don't like cold.  Soups make me warm! :) 

This little crock-full of mushroom bliss was inspired by a $10 for $10 special at Meijer on Baby Bella mushrooms.  How can you pass that up? 

This recipe was super easy and super delicious!

1. Finely chop 4 shallots and 1 1/2 packages of mushrooms

2. Sauté in a little EVOO (don't add seasoning yet) 

3. VERY thinly slice the remaining 1/2 package of mushrooms

4. When shallots are translucent and mushrooms are golden brown, season with S&P

5. Pour 1% reduced fat Organic Milk (or whatever kind you use) into the pan.  Use as much as you want, depending on how much soup you want.  I used about 6 cups of milk for 2 servings.

6. Throw in 6 fresh sage leaves and the rest of the sliced mushrooms. Let simmer for a couple minutes. 

7. Season to taste with salt and pepper as it simmers. 

8. Thicken! You could use corn starch slurry or flour slurry, I used a gluten free rice starch.  I just sprinkled it in as it simmered and it thicken right up.  

9. Remove sage leaves and serve! 

Enjoy!