PopPops Fried Peppers

There are some things in life where it is not beneficial to take a short cut.  

1.  Roasted Peppers
2.  Fried Peppers 
3. Any food you can cook for yourself,  within reason.
4.  Alcohol---buy cheap,  pay the price for days......... the hangover is literally non-stop on going hangover-a-thon caused by $2.00 gallon vodka.   It's disgusting and involves 2 containers of supersize Tylenol, a cold rag on the back of your neck,  Pizza delivery which you receive in your pajamas at 3pm,  and an all day headache that would make you want to cut your head off,  oh and then Chinese food at night because "1 pizza" wasn't enough and they must have started making them smaller.....
Just cheaper to drink Kettle One my friends,  take it from me.


On a more serious notes,  they sell peppers pre-roasted and pre-fried and you can doctor them up,  but you miss out on a lot of the flavor when they are jarred.  This is a time intensive project,  but it's perfect to wow for a dinner party.

I called this PopPops' fried peppers because I happened to make these around the same time Santino was home,  and he is obsessed with PopPop (my dad) and my dad is obsessed with any food fried in oil.  My dad is a terrible person to trust olive oil around.  Talia used to chase him around the kitchen monitoring his oil useage when cooking.  I tend to take after him,  where I go a little oil crazy. Santino doesn't take after anyone,  because he hardly eats--which is a problem only he has in this family.  We all share one thing in common though,  his affection for Big Joe.  He is the center of our family,  the rock if you will.  Santino is constantly saying "Hi PopPop"  which he kind of whispers a lot,  which is weird,  because sometimes Pop Pop isn't even around.  None the less,  Santino loves Pop Pop,  Pop Pop loves fried peppers, Elyse loves food,  Talia hates Olive Oil...so on and so on.


This peppers are great on Antipasta platter,  mixed in with spaghetti with Parmesan cheese (DD's personal favorite),  or as a side on a table with a hearty Italian Loaf.

PopPop's Fried Peppers

Prep Time: 10 minutes

Cook Time: 2 hours

Serves: 8

Ingredients
12 Green and Red Peppers (mixed)
1 whole head of garlic
6 tablespoons of oil
2 cups of water
Salt and Pepper

Directions
1.  In a large deep pot heat 1 tbsp of olive oil over medium high heat.
2. While the pot is heating begin by cleaning and cutting the peppers into long strips.

3.  In the pot place in 1/4 of the peppers.  Begin frying so they get a nice char on the outside.
4. After about 5 minutes add 1/4 of the water,  and cover the pan with a tightly fitting lid.

5.  Allow to cook until water is gone,  5-10 minutes.  If the water is gone before 10 minutes is up,  add a little more to let it cook until the peppers no longer are long stringy strips and more like "worms"---like this 

6.  To finish this batch,  move them to another pot off the stove with a tightly fitting lid.  Drop in peppers,  cover,  and let sit waiting for the next batch to be added on top.
7.  Repeat the process until all of the peppers are in the pot off the stove.
8.   Chop garlic finely and throw into the same pan you used to cook the peppers with 1 tbsp of olive oil.
9.  Cook on medium high heat until fragrant,  but not burned 3-4 minutes.
10.  Add into the pot with the tightly fitting lid with 1/2 tbsp of salt and 1/2 tbsp of pepper. Cover and allow to rest for 30 minutes.
11.  Uncover and place in a tall mason jar with a screw on lid.  Leave the lid off until entirely cooled.  Place lid on and serve on the table in the jar for added flair :)

Time intensive yes,  but so well worth it.

Italian Turkey Stuffed Peppers

First, let's address the elephant in the room--- the blog name change.  The reason is,  my sister is always on me that I blog more food than CrossFit.  Which... is totally true.  So,  I still want the option to blog about weight lifting if I need to do so,  but I also want to focus more on my first love FOOD.  Barbells and Biscuits better encompasses what this blog is about.  And,  I want to branch more in critiquing restaurants and namely local sandwiches,  because sandwiches are my actual first love.

Anyway,  now that we are past that--- I hated stuffed peppers as a kid.  Did I ever tell you this before?  My dad made them when I was a kid and the mere thought of his offends me. I get it,  he had three kids that needed to be fed and they needed to be fed fast,  before they turned into Gremlins.  His version was ground meet stuffed into a hard green pepper and covered in sauce.  Baked until done and served hot to the wee ones who were led to believe the smell of tomato sauce in the oven was Pizza.   After that meal,  pizza was well deserved.

We all despised stuffed peppers,  even my mom.  I know she didn't say anything because she didn't want to upset the cook,  You see, my mother is a smart woman.  She knew who fed her,  and she never criticized the cook in fear of having her meal ticket cut off.  Now a days,  she doesn't care anymore so she says whatever she wants.  I suppose that's what happens when you get old.

The one trick I will impart to you about stuffed peppers,  is you must boil the peppers first to slightly soften them.  Otherwise no matter how long you cook them in the oven they will be hard and difficult to cut.

Italian Turkey Stuffed Peppers

Prep: 10-15 minutes

Cook: 45 minutes

Serves: 4

Ingredients

3-4 green peppers ( I used 3 because they were huge)

1 pound ground turkey

1 1/2 cups cooked brown rice

2 garlic cloves, diced

10 sun dried tomatoes,  diced

4 ounces buffalo mozzarella,  cut into chunks

1 tsp salt

1 tsp cracked black pepper

1 tsp parsley

1 tsp oregano

8-10 leaves fresh basil

1 28 ounce can diced tomato

1 cup freshly grated sharp provolone

Directions

1.  Preheat your oven to 350 degrees.

2.   Fill a large stock pot half way with water and bring to a boil.

3.  While the water is heating remove the lids from the green peppers and clean out most of the seeds from the inside.

4.  Drop peppers into the water and cover pot with a tight fitting lid for 10 minutes.

5.  Prepared all of the ingredients now by dicing the garlic,  sun dried tomatoes, julienne 6 of the fresh basil leaves, and chunking the mozzarella.

6. While the peppers are cooking mix the following in a large bowl:  turkey, brown rice, garlic, sun dried tomatoes, buffalo mozzarella, salt, black pepper, parsley, oregano, 6 fresh basil leaves, and 4 ounces of the diced tomatoes with juice.

7.  Mix well and set aside while you tend to the peppers.

8.  Drain the peppers into a strainer and run cold water over them so they can be easily handled.  

9.   In a large baking dish oil the bottom and add about 10 ounces of the diced tomatoes to the bottom of the dish.

10.  Begin stuffing your peppers,  and use the excess to make little mini meatballs for people like your mother who hate stuffed peppers.

11.  Top peppers with remaining diced tomatoes and then cover tops with shredded sharp provolone cheese.

12.  Throw in oven for 45 minutes until the top is bubbly and the turkey is cooked through in your one mini meatball.

13.  Serve with remaining basil as a garnish :).  Or do like me and cut the whole thing up to make a stuffed pepper bowl.

Smoked Paprika Crabcakes

I know,  I've been gone sometime.  It's been a hectic work year,  that I'd like to forget.  These fresh and yummy crab cakes helped me forget the misery that is my Monday through Friday existence.    I hope they can do the same for you.

The hint of spice mixed with the lemon makes these light and fresh crab cakes delicious.  You will be quickly transported to a beach side bar on the water in Maryland.  Mentally anyway. 

Disclaimer:  Eating one will not drop you off in Maryland.  You will still be at your likely shitty job doing shitty paperwork or listening to your wife tell you that you don't help enough.  I,  cannot help you with that.  But... wine and whiskey can. 

Smoked Paprika Crabcakes

Prep Time: 15 minutes, plus 45 minutes

Cook Time: 30 minutes

Serves: 6-7

Ingredients:

1 can Jumbo Lump Crabmeat  (NOT CLAW MEAT!!!)

1 large red pepper,  diced fine

1 small white one, diced fine

2 tbsp butter

2 tbsp oil

1 tbsp Mayonaise

1 1/2 tbsp Dijon Mustard

The zest of 1 lemon

The juice of one lemon

1 Egg

1/4 cup of Panko Bread Crumbs

1 tbsp Smoked Paprika

1 tsp black pepper

1 tsp salt

Salt and Pepper for seasoning

Parsley for garnishing

Directions:

1.  In a large skillet heat 2 tbsp of butter over medium low heat until melted.

2.  Add diced red pepper and diced white onion.

3. Season with salt and pepper,  stirring occasionally until softened.  About 6-7 minutes.

4.  While your vegetables are cooking down put the following in a large bowl (big enough for mixing with your hands):  crabmeat, panko bread crumbs,  egg, lemon zest, lemon juice, smoked paprika,  black pepper, salt, mayonnaise, and Dijon mustard.

5.  When the vegetables are done cooking,  put them in the bowl as well.

6.  Mix this mixture VERY GENTLY as to not break up the crab meat.

7. Refrigerate this mixture covered with plastic wrap for approximately 45 minutes to 1 hour.

8.  After refrigeration heat 2 tbsp of oil over medium heat and turn the oven to broil on low.

9.  Gently form 2-3 inch thick crab meat patties.  Drop into the oil.

10.  Allow to brown on the bottom for 5-7 minutes for each,  then move to a greased baking sheet.

11. Once all of the crabcakes are on baking sheet allow them to broil on low for 30 minutes, or until crispy brown on top.

12.  Garnish with parsley and enjoy :)

I'M NO QUITTER (This is my Crossfit run-spirational story)

I accepted a long time ago that I am not a fast runner.  I accepted it and I've admitted it to you in several blogs.  I made peace with my maker,  the black top.  I knew that if the Zombie's were like the ones on walking dead,  I had a fighting chance.  If the Zombie's were like in World War Z,  I just planned on ingesting arsenic in my basement whilst hiding. Either way,  I was at peace with that.  Well,  at least I thought I was.

Last Saturday I drug my very tired ass out of bed to get to the 7:30am Crossfit Solstice workout.  I mean,  why not?  Friday nights are not what they used to be.  This particular Saturday Eve I went to the diner for a salad with Alli and did laundry.  I know,  I'm wild. Someone plan an intervention for me.  Anyways...I went.  My alarm went off, my sneaks went on,  and out the door I went (fully clothed of course).  

I have a tendency to peak at the workouts the day before,  just so I can mentally prepare myself.  Friday I thought,  that doesn't look bad--- 200 m rowing.  I missed the running part. If you can imagine my shock Saturday when I saw the white board it was like a silent---what the ham samwich.    I still thought...doesn't look that hard...

So,  I love bear complexes.  That's really what made me go to class originally.  I literally love any kind of weight lifting.  It's my niche.  But,  for some reason Bear Complexes have a special place in my heart,  right next to Peachie O's.    I did awesome on my bear complex...so awesome I forgot the number I got to-- maybe #115--#120??  Not sure. Doesn't matter.  That's not the point of this story.  Stop letting me digress over my love of lifting weights.

So anyway,  Christie announces it's time to get ready for the WOD and she explains it a little bit better.  In my mind I'm like...no way am I going to make all of that happen in 5 minutes. At one point in my life I was running so slow I started walking and didn't even realize it because my run pace is so slow.  THAT'S HOW SLOW I AM. Christie,  as any good coach would,  reassures me I will do fine.  In my mind I'm thinking...are we talking about the same person completing the same workout?  Whatever you say dude...whatever you say....

It wasn't so bad to start.  Completed it all in like 4:30,  so I had a nice 30 second rest before it was time to put my big booty back on the rower.  Second round... 4:50...10 second rest.  By the third round I noticed I was behind everyone else.  I know we aren't supposed to notice,  but it's a bad habit.  I'm not competitive at all with running because I KNOW I SUCK, but this particular workout made me angry.  So angry.  In fact,  while running I was mumbling "Fuck this,  this is stupid."  "F'in Ron."  "This is so god damn stupid."  "Why would anyone make up this workout?"  "Ron is evil."

By the end of round three,  I did not make it in the 5 minute time cap.  Christie realizing this said "Elyse,  I just want you to run 400 meters instead of 600."  My legs screamed YES.  My mind,  against my legs better advice,  said Fuck no.  Which is,  what I said to her in so many words.  I completely understood why she wanted me to scale,  but my mind told me I was not scaling.  How could I even consider scaling running?  Why,  because I'm slow?  No thanks.  I'd run for 5 days rather then quit from something I can physically do,  just at a slower pace.  My momma didn't raise no quitter.  I've never even quit a job in my life--which is probably why I have 3.  I'm a sucker.

So,  I kept running.  And I started using all that anger to make my feet move a little faster.  A little faster.  A little faster.  The f words turned into move it,  you're almost done,  400 more meters,  1 more round,  200 more meters,  MOVE.

Then...I finished the entire workout.   About 1 total minute after everyone else,  but to the cheers of my fellow crossfit friends.  That's why I didn't scale.  I wanted that class of all dudes to see I may have little stub legs compared to their 6 foot giraffe height legs,  but I am not a quitter.   We don't do crossfit because we are all making it to the Crossfit Games,  we do it because it feels good to be pushed harder than we have ever been before.

Stout Beer Chicken Stirfry

It's no secret that I love beer.  I also love chicken.  What can go wrong when you put the two together?  Nothing.  Nothing can go wrong.  That's what.   I'm not a huge stout beer fan,  but in this recipe it really adds something.  The dark colored beer adds a beautiful color to the chicken when its all seared and warm.  

I prepped this meal for two people,  making 8 total meals.   I served mine with brown rice, so it was true to the stirfry theme.  I eat A LOT OF RICE.  It's quick,  easy,  and gets the clean carb job done.  But,  feel free to experiment with this over a sweet potato.  And...let me know how delicious it is so I can make it too.

Stout Beer Chicken Stirfry

Prep: 20 minutes (roughly)

Cook:  1 hour,  with all chicken and veggies

Serves: 6-8

Ingredients:
2 1/2 pounds of cleaned chicken breast, cut into chunks
2 red  peppers
2 green peppers
2 small white onions
1 bag frozen (steam in bag) broccoli (this is for shortcut and time purposes,  but fresh works too)
1 bag Cole Slaw Mix ( I used Dole)
3 cloves garlic
1 tbsp sesame oil 
1/2 cup honey
1/2 cup soy sauce
1 Stout Beer of choice
2 tsp red pepper flakes
3 tbsp of olive oil (rough estimate)
Salt and pepper pinches here and there, for seasoning

Directions:

1.  First, preheat the oven to 400 degrees.

2.  Heat one tablespoon olive oil in a large cast iron skillet,  or dutch oven,  over medium high heat until almost at the smoking point.

3.  While this is happening,  put your brown rice either in the rice cooker or begin cooking in a pot with a tight fitting lid according to package directions (I used two cups of dry rice for 8 servings)

4.  When the skillet or dutch oven is heated thoroughly,  salt and pepper the chicken (take it easy on the salt because of the soy sauce) and begin browning and searing in small batches--about 3 minutes on each side.  6 minutes total for each batch. Do small batches so the chicken has room to brown and keep all nice and crispy. 

5.  While this is happening,  begin chopping up ALL of your vegetables.  Keep them all separate,  as they all have different cooking times.  I know this sounds time intensive,  and it kind of is--but it will give you 8 total meals.  MEAL PREP HEAVEN.  What I did was--I chopped my peppers because I knew they had to be cooked next.  While they were cooking I chopped my onions,  etc.

6.  In a large food processor combine the following:  1 tbsp sesame oil, garlic cloves, stout beer,  honey,  soy sauce, and red pepper flakes.  Pulse until the garlic is tinyyyyy.

(This is the stout I used,  which has nice hints of chocolate and coffee)

7.  Throw sauce into already hot skillet or dutch oven and let boil for 1-2 minutes.  

8.  Add chicken and stir well to make sure it is all incorporated in that lovely chocolaty brown sauce.  

9.  While the chicken is cooking,  heat dashes of oil in a nonstick skillet over medium high heat.   Start frying up the vegetables in batches for 4-5 minutes total--remember you do not want this to be vegetable MUSH.  My order went like this:  Cole Slaw Mix (you just want it to have a nice crisp on it,  so like 3-5 minutes each side--I pressed mine down into the skillet like a pancake for 3 minutes a side),

Batches of peppers,  Batches of onions,  microwaves broccoli.  I kept just adding all of my vegetable deliciousness to a plate.

You could add mushrooms (which I LOVE),  but Zachy hates mushrooms.

10.  After 30 minutes,  remove chicken and stir making sure each piece is well incorporated with your sauce.  

11.  Add vegetables,  stir around,  and throw back in oven so they all meld together flavor wise for 5-10 minutes.

12.  Serve with rice :)

Here is me and Zachy's prep!  He gets 6 ounces of chicken and one cup of rice,  I get four ounces of chicken and a half a cup of rice.

Shredded Honey Chipotle Chicken

I have become obsessed with my dutch oven.  My x bought it for me,  and aside from that part--it kicks ass.  I used to feel this way about the crock pot.  No longer.  I never even touch my crock pot these days.  I like that the dutch oven allows you to brown meat and then just put it in the oven and move on with your day.  This aspect of Sunday cooking allows me to quickly brown meat,  put it in the oven,  and get back to my one true love--- Marathons of Law and Order SVU.


This recipe is spicy,  I cannot lie to you about that.  If you do not like spice only use half of the chipotle in adobo and no Red Pepper Flakes.   If you like it spicier,  simply add more red pepper flakes.  This isn't so spicy it hurts,  but it definitely is not for people who puke when a little bit of spice hits their life.  As the iconic spice girls once wisely said "SPICE UP YOUR LIFE...COME ON EVERYBODY...."

Shredded Honey Chipotle Chicken

Prep Time: 10-15 minutes

Cook Time: 2 hours

Serves:  6

Ingredients

3 large cleaned chicken breast (about 2- 2 1/2 pounds)

2 tbsp olive oil

2 tbsp red chili paste (can find in the Italian section near the tomato paste in a tube)

3 tbsp honey, and some for serving

4 ounces chicken broth

1 can chipolte peppers in adobo

3 garlic cloves

1 small onion, diced

1 tsp red pepper flakes

1 tbsp chili powder

1 tsp salt

1 tsp pepper

Directions

1.  Heat a pan or a dutch oven with two tablespoons of olive oil until searing.

2.  While the pan is heating set your oven to 275 degrees.

3.  Salt and pepper the chicken breasts and add to the searing pan.  Brown on each side for 3-5 minutes.

4.   While the chicken is browning add the honey, red chili paste, can of peppers in adobo, and garlic cloves to a food processor.  Pulse until smooth.

5.  Once chicken is browned add your food processor mixture,  the onion,  and the chicken broth to the dutch oven.  Note: If using a crock pot,   transfer chicken to crockpot and add the wet ingredients in then).

6.  Sprinkle in red pepper flakes and chili powder (I like to put it on the top of the chicken before putting it in the oven because it makes a nice red crust).

7.  Cover and place in oven for 2 hours. Note: Crockpot cook on low for 6-7 hours.

8.  After 2 hours remove from oven,  remove lid and allow to cool for 5-10 minutes.

9.  Shred with two forks and mix in well with the juices in the pan,  and drizzle with a dash more honey for flavor!

I served mine with sauteed asparagus and 1/2 cup of brown rice.  I actually prepped it for the week, so I have this meal to eat all week.  

Slow Cooked Pork Carnitas

This recipe just made it's way into my top 5 of all time.  The heat from the jalapenos adds a nice heat,  while the citrus from the oranges cuts through the heat and adds a nice undertone of flavor.  The citrus and the heat definitely compete,  but neither over powers the other.  

This is what determines my top 5:

1. How much does it make?
2. Is it something I can sustain eating for 4 days?
3.  Is it friggan delicious?

Pork Carnitas:

1. Yes
2. Yes
3. Yes

I added one jalapeno with seeds,  and one without because I like a little heat.  You can add both jalapenos with the seeds,  and no seeds at all.  See,  all of the heat is in the seeds and ribs.  Removing them completely eliminates all heat.

It is very important you use bone in pork shoulder or but.  I am a firm believer that the bone adds flavor and moisture.  I am also a firm believer the meat HAS to be seared before slow cooked.  This could be made in a crock pot for sure,  but definitely  sear the meat in a cast iron or pan with oil first.  If you chose to make this the crock pot,  follow the same directions but cook on low for 8 hours. 

Pork Carnitas

Prep: 25 minutes (roughly)

Cook: 5 1/2 hours plus 10 minutes

Serves: 6-7

Ingredients:
5 1/2- 6lb Pork Shoulder or Pork But,  bone in
2 small white onions, diced
2 Jalapeno Peppers,   seeds removed from one---diced
3 cloves of garlic,  diced
2 large oranges, cut in half
2 tbsp cumin
2 tbsp oregano 
1 tsp salt
1 tsp pepper
3 tbsp olive oil
1/2 cup water

Directions:

1.  Heat your Dutch Oven with 2 tbsp of olive oil over medium high heat.  Preheat the oven for 275 degrees.

2.  While your dutch oven is heating (3-5 minutes) mix the salt, pepper, oregano, and cumin. Rub the mixture well into the meat.

3.  Begin searing the meat on each side for 3-5 minutes.  

4.  Once the meat is seared and brown on each side,  place the pork shoulder fat cap facing up.

5.  Add the jalapenos,  onions, garlic,  and remaining one tbsp of olive oil.  Allow to cook 2-3 minutes until fragrant.  

6.  Juice the two oranges over the pork,  and add the orange peels to the dutch oven.  Add water.

7.   Place the lid on the dutch oven and place into the 275 degree oven for 5 1/2 hours.

8.  Remove from oven,  remove bone and fat cap.  (You need to cook with the fat cap so that the fat seeps into the meat and moisturizes it as it cooks).

9.  Turn the oven up to 325.

10.  Shred the meat and mix into the juices.

11.  Place the meat back in the oven uncovered for approximately 10 minutes so that the juices and shredded meat marinates.

Suggested taco accompaniments:
Diced avocado or guacamole
Squeeze of lime
Red Onions
Slaw
Shredded Cheese

Served in a seared and browned corn tortillas

SERVE AND ENJOY THE CRAP OUTTA THESE!!!