Hey guys! I know it's been a minute since I've shared a recipe with you for the Collingswood Farmer's Market Bloggers, so today I'm bringing you a DOUBLE whammy.
But first? A photo of Katie, who lingered by this mural next to the market for a good half hour while we noshed on Tortilla Press Quesadillas. She just couldn't get over all of the animals hidden in the tree branches, and I couldn't get over watching her love it:) #Momlife.
And of course, we have our produce picture...
...and this STILL doesn't tell the tale of how many beautiful and fresh veggies are just BURSTING at the seams at every turn at the market. TIS THE SEASON for ALL the beauties.
And one big theme this week: Peppers. Peppers ALL DAY. "You get a pepper! And YOU get a pepper!"
OK, I'll settle down.
BUT not before sharing 2 recipes with you today. The first is for one of my favorite ways to 'healthy up' one of those awesome decadent treats: Pepper nachos!
Swoooooonnnnn...nachos minus the cards and + lots of vitamins & minerals? Done and DONE.
You can use any peppers you want for this recipe, but my favorite is to use those ADORABLE baby peppers to make bite-size 'nachos'...
Slice the peppers in half, remove the seeds and bake the peppers for about 10-20 minutes on 350 just to soften them up a bit.
While the peppers are cooking up a bit, it's time to get your fillings together. For this recipe, I poached some chicken breasts until cooked, give em a shred and sprinkle with taco seasoning. (you could also use ground meat/turkey, black beans, whatever sounds good to you)
Next, pile the chicken (or your favorite filling) into the peppers...
Top with cheese (I used monterey jack & cotija) and green onions and bake until the cheese is melty and delicious...
Top with lettuce, tomatoes, guacamole or any of your favorite nacho topping and you've got a quick, delicious and HEALTHY way to serve nachos ANY day of the week!
Baby Pepper Nachos
- 1 bushel of mini peppers, seeded and sliced
- Poached chicken (or your favorite nacho filling)
- Green Onions
- Place pepper halves on a foil-lined baking sheet and bake for about 10-20 minutes at 350 degrees until warmed through.
- Fill with chicken (or your favorite filling) and top with cheese and green onions.
- Bake until cheese is melty. Top with lettuce, tomatoes, etc.
And from the itty-bitty peppers to these beauties...
...I put them to work to make a great meal for these grilling days: Grilled Pepper Pizza...
I quickly lopped off the tops of the peppers and deseeded them before slicing em in quarters and giving em a quick whirl in my food processor, creating a flavorful 'sauce' in mere minutes. I also added a couple garlic cloves because, well, WHY NOT? But feel free to omit if that's not your jam.
While I worked on the pepper, I had the crust workin on that grill. The way we make grilled pizza is to stretch out the dough and toss on one side directly onto the grill. When the crust is done, it will easily release from the grates. Flip the cooked side up....
...and start to pile on the goods. For this pepper pizza, we added the pepper & garlic 'sauce'...
...we also added some sliced onions (to really extenuate how AWESOME we were going to smell later;) and lots of mozzarella...
...toss back on the grill until the underside is cooked and the cheese is melted.
Can you really argue with GRILL kissed pizza laced with fresh flavors? It's one of the perfect ways to wind down this summer season.
Grilled Pepper Pizza
- Long peppers, deseeded and quartered
- 3 cloves of garlic
- Pizza dough
- Mozzarella Cheese
- Preheat grill and roll out the dough. Once the grill is hot, place dough directly on grates. It will easily release once the dough is cooked on one side.
- While the dough is cooking, toss the peppers & garlic into the food processor and whirl until it is a sauce consistency.
- Take dough off the grill and flip so the cooked side is on top. Top with pepper sauce, sliced onions and mozzarella cheese.
- Place back on the grill and cook until the underside is cooked and the cheese is melty.
Hope you liked these recipes. I'll have more to share with you next week since, this time of year, I am BURSTING with fresh, healthy veggie recipes. Have a great one!
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