pregnant peppers

Hope you all had a great Thanksgiving!  My apartment still smelled a bit like turkey and stuffing and biscuits when I woke up...I don't hate it.

I've become a somewhat decent cook over the past few years, which basically means I've managed to master a handful of recipes passed down from my mom and otherwise so long as I'm super strict on following a recipe, I can make just about anything (ballsy statement I may regret soon).  Yesterday during my Thanksgiving feast prep I accidentally sliced a green pepper super unevenly...annoying! But just as I was about to say 'what the crap girl, such a crooked slice'...

I realized my pepper was pregnant!  Yep folks, that is one little baby green peppa inside my momma peppa.  Ahh, so cute! Clearly I was meant to cut it wonky so that I could get a good look at this little surprise :)  Best part is that the pepper is organic, which means it just naturally grew that way and not because of some coo coo cachoo chemicals! Loves.

Of course I then had a wave of guilt wash over me for exposing the lil' guy...so we put him on display next to the mini olive oils.  It seemed fitting.

Then momma pepper was sliced and diced to help me make my most favorite Thanksgiving side dish...stuffing!  Now, this is a really bad photo. I'm still mixin and fixin in this picture, hence the look of mush. But this recipe is *always* a hit with guests, even if they are wary of the secret ingredient at first....

Shrimp! Don't cringe, you'll love it and wake up from dreaming about it for days.  And here's the recipe (with my mom's expert changes);

-1 lb. raw shrimp, cleaned, quartered

-2 tablespoons margarine, melted

-1 can (10 ¾ oz.) condensed cream of mushroom soup

-3/4 cup water

-1/2 cup chopped celery

-1/2 cup sliced green onion

-1/4 cup chopped green pepper

-1 teaspoon lemon juice

-1 teaspoon dry mustard

-1/2 teaspoon Cajun seasoning

-1/4 teaspoon salt

-1 package (6 oz.) Stuffing Mix

-1/2 cup shredded part-skim mozzarella cheese

 

1.       In 12-inch frypan, cook shrimp in margarine over medium heat just until shrimp begin to change color.

2.       Stir in remaining ingredients, except cheese. Cover and continue cooking 5 more minutes over low heat. Remove from heat. Stir in cheese before serving.

 

Mom's magical advice:

-no need to add cheese if cooking in bird.

-if cooking in bird, no need to ‘cover and cook for 5 min’

-can use a bag of herb-flavored (any brand) croutons for stuffing


Enjoy!


In Gratitude,


Trish