Archive | February, 2013


27 Feb


I bought a huge bag of mini sweet peppers at our local discount market. I wanted to try and use them up before they stayed in the refrigerator and went bad so my husband suggested peperonata.


So what exactly is peperonata? Basically it is italian for stewed peppers. You will see lots of recipes online making this side dish different ways. Certain informational websites that are rumored to not be so accurate (I won’t name names) but it says this is made with peppers, onions, and garlic. Well because there does not seem to be a standard recipe for this I would not call that 100% accurate.


After the hubby suggested this I asked him specifically how he would make this? Then he gave me the recipe. I kind of knew how to make it already because I had already seen him make it once before but for the purpose of blogging and wanting to get you guys a recipe other then, throw in a little of this or throw in a little of that, I figured it would be better to write down amounts. See I do think of you on my days off!

So from our little italian cucina to yours, happy cooking!



YIELDS: 4 servings
PREP TIME: 20 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour and 20 minutes


1/2 white onion, chopped
1 carrot, peeled and chopped
1 celery stick, chopped
1 tablespoon olive oil
1 pound mini sweet Multi-colored peppers
splash of water


1. Combine onion, carrot and celery into a pot with olive oil

2. Cook on medium heat till vegetables are translucent. About 5 minutes.

3. Add peppers cover and cook on low heat for an hour. Stir often so peppers don’t stick.
I also added a splash of water to give them a little moisture after about 30 minutes.

4. After an hour, take off heat, stir, cool and ENJOY!


these can definitely be cooked in less amount of time but they are much better when they are cooked at an hour or longer.

We eat this alone, over rice, meat or pasta.

Peperonata via thebittersideofsweet


Geschnetzeltes or Sliced Meat

27 Feb


A few weeks ago I had the opportunity to go to my friends house and join her cooking club for the day.
I was so excited to go because I had been secretly hoping I would get an invite. Although I knew at any time I could of just asked if I could come I did want to intrude.
Up until being there I really had no idea what they did together other than cook. IMG_8810_new

Well it was a nice surprise to see a couple of women with kids about the ages of mine. It was really good company for the day and we had some awesome food.


Everyone seems to be from a different country which was cool because when they alternate houses they try different foods. So there is a variety of foods they get to learn to make weekly.

This particular day my friend had asked if I wanted to make the dessert. I said YES, of course.
So I made and taught them to make my snickers cupcakes, which they were fantastic!

IMG_8804_new IMG_8807_new IMG_8822_new

Then my friend made Geschnetzeltes, thats German for sliced meat. She is from Germany so I was so exited about getting the chance to learn to make a new dish from a different culture. And it was so good and tasty!
It is pretty easy to make too, I have actually made it twice since then.
Now I want to share with you a little of what was shared with me on that day. I look forward to joining them again soon!



Recipe from Ulla Hinchey

YIELDS: 4 servings

PREP TIME: 10 minutes

COOK TIME: 25 minutes

TOTAL TIME: 35 minutes


2 pounds boneless country style pork ribs, cubed
Salt and pepper for seasoning
1/2 cup flour
1/3 cup vegetable oil
1/3 cup half and half
1/3 white wine
1- 4 ounce canned mushrooms, drained


1. Prepare your meat by dicing it up into cubes. Salt and pepper it and coat it with flour.

2. In large pan add vegetable oil and turn on to medium heat.

3. Add meat to pan and brown for a few minutes turning a few times to get the outsides done.

4. Add your half and half, turning the heat down to a simmer. Continue to cook for 10 minutes.

5. Add white wine continue to simmer.

6. Add your drained mushrooms to the pan and stir till incorporated throughout your pan.

7. Cook on simmer for about another 10 minutes till mushrooms are soft and meat is fully done.

8. Turn off heat and rest for about 2 minutes, serve and ENJOY!


this dish can be served over rice, pasta or however you like it!


this recipe is linked over at Bunsinmyoven and at tasteandtell

Strawberry Marshmallow Brownies

25 Feb

Strawberry Marshmallow Brownies

So remember when I said last week I had a bunch of valentine’s candy left? Well I made this using the rest of that candy. What was even better about making this recipe was that I got to make it with my new Kitchenaid mixer!

20130224-213018.jpgMy husband gave me an early anniversary present. It is absolutely the best gift EVER! I was so excited that within like an hour I was using it making these brownies.
Strawberry Marshmallow Brownies

And let me tell, I am glad I did. These brownies are awesome. I mean just super awesome. They are so moist and full of strawberry flavor. Even after a few days they still remained moist.
Strawberry Marshmallow Brownies
So the key ingredient to this is yogurt. Yep, I did it. I used yogurt. I am trying to figure out how to get eggs out of my brownies. So I took a recipe that called for 3 eggs and made them with 1 egg and some yogurt. This will be the only way I make brownies from now on. Eventually I hope to get down to no eggs in them but that will have to wait for another day.
Strawberry Marshmallow Brownies


recipe adapted from here


PREP TIME: 5 minutes

COOK TIME: 30 minutes

TOTAL TIME: 35 minutes


1 stick of butter, softened
1 cup of sugar
1 egg
8 ounces strawberry yogurt
1 teaspoon salt
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
50 strawberry flavored marshmallows
3 snack size Hershey bars (0.45 ounces each), chopped


1. Preheat oven to 375 degrees. Spray 8×8 pan with cooking spray and set aside.

2. In mixer, combine butter and sugar till creamy.

3. Add egg and mix. Next add yogurt and mix well.

4. Add flour, cocoa, salt and baking powder into mixture. Keep mixing at low speed until all is incorporated.

5. Pour into prepared pan and bake for about 27 minutes. Toothpick inserted will come out clean when done.

6. Pull out of oven. Place marshmallows on top, sprinkle with Hershey bars and return to oven for 2 to 3 minutes.

7. Marshmallows will start to puff up and melt a bit.

8. Pull out of oven again. Cool completely before cutting and ENJOY!


When brownies were cooled I placed in freezer for about 5 minutes before cutting.

It will be sticky to cut and this help with that. Also even the next day when I cut it was much easier and not as sticky.

Strawberry Marshmallow Brownies

this post is linked over at InsideBrucrewLife

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