Bison Stuffed Red Bell Pepper

Bison Stuffed Red Bell Pepper

Last Sunday was father’s day, Mike and Laurel came over which was all I really wanted. I can’t explain how proud of him I am he has done well just want it to take off for him so to speak he has so much to offer and does. Laurel brightens any situation she is always so up and being a foodie puts her in a special place in my heart.  Since I got what I wanted and Mikie was not going to be around for Lyn’s birthday on the 29th I thought why not take advantage of this gathering and throw a surprise birthday party. Laurel, Mike and I thought about it and a new Nespresso maker that Lyn had been hinting about for years is what we decided on. Sunday morning I snuck out at 6:30 AM to pick up the Boston Cream Pie, her favorite, (I don’t bake) that I ordered from Ray & Dick’s Bakery. Then I thought to Facebook message a bunch of family and friends to have them text her Happy Surprise Birthday at 2 PM.  It was success and for someone who normally does not get a lot of texts she was delighted. I love this woman and was happy to see her big fat smile for the text and the espresso maker. So enough of the mushiness.  I cooked Missi’s Dill Chicken with Tomato-Dill Relish and ribs for Father’s day. The ribs I cheated bought pre-cook and wrapped in tinfoil with sauce and baked at 175 for hours and finished on the grill. Being a good father I cooked enough so that leftovers could be taken home which left me with this week of leftover meals. The ribs, I eat fatty meats very limited these days, I dove into on Monday only looking up to wipe my face when they were all gone. Lyn bought some macaroni salad for Sunday which I made a meal of the leftover and diced Dill chicken breast, the Blue Grass Coleslaw also from WholeFoods was added to my regular work lunch salad with chicken and 18 year old balsamic vinegar. That brought me to last night everything gone what to do. We had bought some ground bison and I had frozen two leftover patties so I defrosted them and add a few things to make a Stuffed red bell pepper.

 

Ingredients

  • 1 red bell pepper slice in half length wise
  • 1 carrot grated and minced
  • ½ shallot minced
  • A few cherry tomatoes chopped fine

Minced carrots, shallots and tomato

  • ¼ lb. ground bison

Bison burgers

  • Hoisin sauce
  • Salt and pepper to taste –  I used very little
  • Red pepper flakes
  • Grated cheese – whatever you have on hand – I had parmesan

How:

Sauté the shallot and oils in a little butter and olive oil until shallots are slightly transparent

Suate shallots and carrots

Add ground beef and a pinch of hot pepper flakes and cook until brown

Add tomatoes and about 1 tbs. Hoisin sauce

Stir to mix

add hoisin sauce

Stuff the pepper halves and top with cheese

stuff red pepper and top with shredded cheese

Roast in 350 oven for about 10-15 minutes until cheese melts

Then I ate! Was pretty good for a from the gut meal!

Bison Stuffed Red Bell Pepper

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Snowy Day Roasted Organic Chicken

Snowy Day Roasted Organic Chicken

We all sighed with relief when the ground hog did not see his shadow and it was declared an early spring it would be! He just neglected to tell us that it would be a stormy snowy wait starting with a 28” blizzard. Then at the beginning of last week it was another 10-14” by midweek 6-8” by the end of the week we were in the 4-6” and by the time Lyn and I pulled into the garage on Sunday afternoon they were saying not even an inch. You just have to laugh. We actually ended up with about 2” after it was all said and done and it did snow pretty much half of Saturday and all day and night Sunday just did not amount to much. Wait more snow on this Wednesday.

Snow_Texture_by_funnybunny_stock

I love the snow fall that has huge flakes drifting slowly to the ground it can be memorizing if not hypnotic as you stare out into the bliss lost in memories of running around catching flakes with your tongue as a child. So what does one do on a snowy Sunday afternoon I decided roasting one of the organic Chickens I got from Whole Foods on sale last week, it was one of those lunch time shopping expeditions were you are armed with a list and you race around beating the clock, my list chickens, strawberries and lunch.  Returning to work Nicole directed, very nicely, the placing of all our bags in the lunch room frig. I got the fun job of throwing out someone’s long deserted and now disgusting lunch from who knows when. I am sure you all have an office frig that collects things. Anyway I babble….

Ingredients

  • 1 whole organic chicken
  • 1 lemon – sliced in ¼” slices
  • ½ orange – sliced in ¼” slices
  • 2 cloves garlic – slightly smashed or not
  • Salt and pepper
  • A couple of table spoons of room temp butter
  • CoffeeSpiceRubCoffee spice rub
  • A few carrots sliced in 2” pieces
  • One or two sweet onions quartered

snowy day chicken

How:

Rinse and dry the chicken

Salt and pepper the cavity

Stuff the lemon, orange and garlic cloves inside

Truss the chicken

Rub and place butter over the top of the dry chicken

Sprinkle with Coffee spice rub

Place in a roasting pan on rack

Drizzle some Olive Oil on the carrots and onion and distribute around the edge of pan

450 degree oven cook for 40-60 minutes until thickest part of thigh is around 165 degree.

Basting optional, I did at halfway point since the pan I used was to long.
Depending on the depth of the oven if you can have legs facing the back if not rotate pan ½ through.
If you feel the skin is getting to dark then tent with aluminum foil.

You can make pan gravy if you want deglazing with some white wine, I opted out since I was making some Russet oven bake fries.

snowy day chicken 2 SNOWY DAY CHICKEN

snowy day chicken plate

How to truss a chicken

truss a chicken

There are hundreds of ways and every one is correct I just use this methods cause I find it easy.

Start at the back of the chicken, tuck the wings under and tuck the neck cavity flap under. Taking some twine run it across the neck cavity along the groove where the thigh and body meet bringing it under the end of the drum stick crossing left to right bringing it to the top pulling the legs together and tying a knot. The uniform shape insures more even cooking.