This is a re-post from a while ago…but I just made a big pot and boy was it good.
Green thumb. Green light. Green room. Greenback. Greenhorn. Green with envy. Green around the gills. Greener pastures.
Lean Green fighting machine. Oh wait a second, did I get that one wrong? 😏
No matter, because that is exactly what you will be if you eat more, yeah, you know what’s coming here: GREENS.
Take a perfectly portioned poblano pepper, fill it with an earthy-rich, mushroom-centric stuffing, douse it down with a tart and tangy, taste-bud rattling relish and smooth it all out with a big fat dollop of sour cream and I give you….
A fiesta on your fork?
A party on your plate?
Mardi Gras in your mouth?
I really can’t decide what is the better point to make about this one pan wonder.
That it is SO stinkin’ good (and I am talking, so good you’ll make a plan to serve it to company good),
or SO excruciatingly easy (in that it actually pains me to share the beauty of this genius dish).
But seriously, before you label me a drama queen, you have to know the details.
SouP SOUp SOup, fabulous SOUP!
It may not feel like it, as the sizzling summer temperatures outside belie the fact that it is indeed officially FALL; but by gawd if the autumnal equinox didn’t do its astronomical thing a few days ago (September 22, to be precise) and here we are!
This of course means it’s time for all of those good things we humans were bred to view as snuggly and comforting……like flannel shirts, pumpkin spice lattes (have you SEEN the new fall cups at Starbucks? KA-Yoot!), the smell of a fireplace, crunchy autumn leaves and the boots you get to finally wear again to stomp ’em.
I have only ONE recipe on this site that actually includes any form of pasta in its list of ingredients.
Can you believe that? Just One. Okay two, if you count this.
Now I have plenty of recipes that you could use with pasta, or sub in some pasta….but for the most part, my claim to a steadfast breakup with all things noodley and comforting has remained pretty consistent. I love you pasta, with all of my heart, and although it was tough to walk away you were making me fat around the middle and frankly sorta unhappy about it.
Okay then I admit it, we still sneak around occasionally (usually out at dark restaurants), and then there are those times that I just can’t avoid you in public (dinner parties, or somebody nice cooks for you, how can you say no?) but for a pasta prima donna such as myself….I think I did really well for a really long time, you know, shunning your starchy advances.
But this one? This one is such a keeper, I couldn’t keep my guard up another minute.
I thought about calling this: Amazingly Simple and Delicious, Garlic Infused, Basil Tainted, Healthy, Fresh, Whip This Together And Feel Good About What You’re Eating over Zucchini Noodles Topped with Goat Cheese. Sauce.
That didn’t exactly fit on the line.
But this will definitely fit into your schedule.
Don’t let the looooong title deceive you…this is speedy quick, get it on the table in no time, who’s your daddy deliciousness at its finest.
We are talking cans, jars and pre-washed spinach magic, here. I am promising minimal amounts of slicing and dicing…..simple ingredients; and not too many of them at that! On a plate, ready to go in less than twenty minutes! AND it looks GAH-geous, right? Sooooo good. You up for this?
Get out your can opener, then.
If you love love love your slow cooker, and you love love love gorgeous sweet and savory Asian flavors; you are in for one easy does it, super-delish, make everybody happy food-fest here today. Look at me, playing Cupid, but seriously I loved this recipe so much that it re-ignited my relationship with my OWN slow cooker!
Does that mean it’s time to change my FB status? 😜
I am no gardener (more of a Plant Slayer, admittedly) but I do have an absolute fascination with the whole concept of growing stuff.
Like, in the dirt. With just some water. And a little time, maybe? The right conditions?
Cos if you are lucky…
It gives you food. Really healthy food. For FREE, even (well, sorta).
Seriously, when you think about it, how cool is that?
It is with this recipe in mind that I went and purchased a wee-baby zucchini plant at my local nursery, along with the hopes of a bumper crop of those famously prolific green gourds. Because if things go well and I have my way, I’ll be able to eat these masterfully fried fritters – every single day.