My name is Gina and I am the daughter of the ever so famous Spicegirlfla! For a special treat for my mom I decided to create my own post in dedication to her. Since she is in the process of moving our family to Atlanta she has not been able to post for quite awhile. I know how much she is missing her blog, riding her bike and being away from those she was close to in Florida. My mom needs to feel settled and right now her whole world has changed. She’s been looking and looking for a place to live that will feel just right for her. In the meantime, as she commented already, she is in temporary housing and all her belongings are in storage. I just can’t imagine her living without her cookbooks and food processor!
With the help of my fabulous photographer, Michelle, we created what I believe will be one of her best posts yet. 🙂 I do hope that makes her smile as she’s been a bit sad. Virtual hugs from any of her readers would certainly help too!
Since moving to college I have become extremely interested in cooking healthy (and inexpensive) meals for my roommate and me. I am constantly searching through food and fashion blogs looking for inspiration. I had an entire fridge filled with food that needed to be consumed before my first trip to Atlanta. I searched through tons of food blogs to find the perfect recipe to make and I stumbled onto a healthy recipe for stuffed peppers. I had never prepared this dish so it intrigued me even more! These are insanely simple to make and probably one of the most delicious meals I have made thus far.
Adapted from allrecipes.com
4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste
Preheat oven to 350 degrees . Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes.
My new temporary roommate and photographer, Michelle, was craving mozzarella sticks. Being broke college students and just beginning our intense summer workout schedule, I scoured the internet looking for the best mozzarella stick recipe. This was our end result:
Baked Mozzarello Sticks
Adapted from everycollegegirl.com
12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy
2 tbsp of flour
5 tbsp of bread crumbs
2 tbsp of parmesan cheese
Olive oil, or cooking spray
Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen. Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese. To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture. Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!
Thank you for supporting my mother’s blog and sending her your love!
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.