Anyways, this summer, living in a new town, we started with a new CSA. And through that CSA, I discovered shishito peppers. They are delicious, mild, and the name is fun to say. And they are fantastic in this quick and healthy quesadilla recipe!
Showing posts with label peppers. Show all posts
Showing posts with label peppers. Show all posts
Wednesday, October 25, 2017
Black Bean Quesadillas
One of my family's favorite quick meals is a good quesadilla. Even Mr. Picky will eat them. As long as they're cheese. And not any of those "weird" cheeses. Monterey Jack, Colby, or other similar mild melty cheeses. Luckily, it's pretty east to customize quesadillas.
Anyways, this summer, living in a new town, we started with a new CSA. And through that CSA, I discovered shishito peppers. They are delicious, mild, and the name is fun to say. And they are fantastic in this quick and healthy quesadilla recipe!
Anyways, this summer, living in a new town, we started with a new CSA. And through that CSA, I discovered shishito peppers. They are delicious, mild, and the name is fun to say. And they are fantastic in this quick and healthy quesadilla recipe!
Friday, May 30, 2014
Spring (Grilled) Chicken
Sometimes, fate works in mysterious ways.
And sometimes, fate does its work in unusual places, like, say, at Binny's Beverage Depot.
Maybe I should explain. Give a little background. You see, the hubs and I have had a lot of fun visiting local distilleries, but obviously, we can't buy everything at every distillery. Sometimes there are gems that we leave there for another visit. And sometimes, the flavors of some of those spirits left behind stick in my head. Haunt me, if you will, in a good way. This is the story of one of those.
One of the distilleries that we have recently visited is Journeyman Distillery in Three Oaks, Michigan. They make some fantastic whiskeys, gins, rums, and other spirits. We walked out with a bottle of their Ravenswood Rye Whiskey, which my husband really enjoyed. But the drink that stuck in my head was their Humdinger Jalapeno Spirit. It had really surprised me! I'm usually pretty sensitive to spicy, and tend to prefer things on the mild side, which jalapeno is usually not. The Humdinger had all the clean, fresh flavor of a jalapeno, but somehow avoided the burn that I usually dread. It sounds cheesy, but after that day, I continued to play back the flavor in my head, imagining the possibilities.
And sometimes, fate does its work in unusual places, like, say, at Binny's Beverage Depot.
Maybe I should explain. Give a little background. You see, the hubs and I have had a lot of fun visiting local distilleries, but obviously, we can't buy everything at every distillery. Sometimes there are gems that we leave there for another visit. And sometimes, the flavors of some of those spirits left behind stick in my head. Haunt me, if you will, in a good way. This is the story of one of those.
One of the distilleries that we have recently visited is Journeyman Distillery in Three Oaks, Michigan. They make some fantastic whiskeys, gins, rums, and other spirits. We walked out with a bottle of their Ravenswood Rye Whiskey, which my husband really enjoyed. But the drink that stuck in my head was their Humdinger Jalapeno Spirit. It had really surprised me! I'm usually pretty sensitive to spicy, and tend to prefer things on the mild side, which jalapeno is usually not. The Humdinger had all the clean, fresh flavor of a jalapeno, but somehow avoided the burn that I usually dread. It sounds cheesy, but after that day, I continued to play back the flavor in my head, imagining the possibilities.
Thursday, October 10, 2013
Sweet and Spicy: No, Not Just Me, the Pepper Jelly Too!
We get a lot of peppers of all sorts from our vegetable CSA. Sweet ones, mild ones, hot ones, uber-hot ones...and I'm one of those freaks who loves pepper flavor, but doesn't like crunching straight into a raw pepper. As far as spice goes, I tend to stay on the mid-to-mild side of things as well. I don't mind a kick, but I hate things that burn just for the spite of it. So sometimes, when the CSA is pepper-plentiful, I get in over my head with the hot peppers.
I can grab a serrano or two and whip up some salsa, I might chop a red chili and throw it in some beef broh with onions and noodles for a warming lunch, but when I have handfuls of pepper and an hour or so on my hands, I can whip up a mean bunch of pepper jelly. You can do it too.
Chop up some sweet peppers, about 3/4 cups chopped. Throw them right into a one cup measure. Then chop up some hot peppers and fill the measure to a full cup. Keep a few seeds in there, if you want more heat. I usually take most of them out, but I don't stress if a few find their way into the mix. Feel free to play with the ratio, more or less spice as you like. This is what works for me. I had a variety of hot peppers: some Hungarian wax, some chilies, some serranos, and some...I really am not even sure.
I can grab a serrano or two and whip up some salsa, I might chop a red chili and throw it in some beef broh with onions and noodles for a warming lunch, but when I have handfuls of pepper and an hour or so on my hands, I can whip up a mean bunch of pepper jelly. You can do it too.
Chop up some sweet peppers, about 3/4 cups chopped. Throw them right into a one cup measure. Then chop up some hot peppers and fill the measure to a full cup. Keep a few seeds in there, if you want more heat. I usually take most of them out, but I don't stress if a few find their way into the mix. Feel free to play with the ratio, more or less spice as you like. This is what works for me. I had a variety of hot peppers: some Hungarian wax, some chilies, some serranos, and some...I really am not even sure.
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